January 20: Crumble, Chicken Fingers & Tuna Bowl

We got to the end of another week, it’s already the latter half of the month now! I hope your 2023 is off to a good start, filled with good health, happiness, and, of course, good food.

Today I’ve got 2 main meals and 1 dessert to share with you all. All of these have relatively minimal prep work and can be made during the week.

Apple & Blueberry Crumble:

I rarely bake without a recipe because baking usually requires more precision but I made this crumble by eyeballing all the ingredients and it was incredible!!

The filling is just chopped apples, blueberries, cornstarch, lemon juice and sugar. I didn’t put too much sugar here (maybe only a couple tablespoons) because the fruit was very sweet. The topping is made with oats, whole wheat flour, brown sugar (again, not too much), salt and coconut oil. You could obviously use butter instead of coconut oil but I was just using what I had on hand.

This is baked at 350Β° for about 40 minutes until the crumble is golden and the filling is very bubbly. If you really want to go the extra mile, you can serve this with whipped cream or ice cream, but it was perfect for me on its own.

Check out the video for this recipe – Instagram or Tiktok.

Chicken Fingers & Roasted Potatoes:

This is a meal that you can’t really go wrong with. Everyone loves chicken fingers and I know it’s more common to serve them with fries, but I had these mini potatoes so I roasted them.

The chicken is coated in egg white and then tossed in a mixture of panko crumbs and crushed cornflakes. Normally I would only use panko but I had cornflakes so I thought this would be a fun way to get more crunch. I seasoned the breading with black pepper, onion powder and parsley.

The potatoes were quartered mini potatoes, tossed in olive oil, salt, pepper and Ajika seasoning from Trader Joe’s. These went into the oven (375Β°) for 45 minutes, and I put the chicken in the oven about halfway through because they only needed 20 minutes in there.

This was a delicious meal and both components were really well-seasoned.

Tuna Rice Bowl:

Now this is something I’ve definitely made before and shared on my blog. This was based on the viral salmon and rice bowl from a while ago now. But I turned it more budget friendly by using canned tuna which actually makes it a quicker recipe too because you don’t have to cook the fish. The only cooking that is required here is the actual rice.

While the rice is cooking, you prepare everything else. I decided to add some bell pepper and green onion just for a little more freshness. So once the rice is ready, you mix it with the tuna, the vegetables, mayonnaise, soy sauce and sriracha. This really isn’t the most appealing looking meal but the flavor is definitely there. I served mine on a bed of shredded lettuce which gave a little more crunch and then I ate it with some seaweed sheets to make little “tacos” if you will.

This is seriously like a 20 minute meal, couldn’t be easier.

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