With a few simple ingredients you can make a nutritious meal in no time at all.
I called this salad The 4 C’s salad because it contains chicken, carrots, celery and cucumber.
250 g chicken breast
2 large carrots
2 celery sticks
2 large Lebanese cucumbers
2 teaspoons Tarragon
2 teaspoons Oregano
1 teaspoon BBQ chicken seasoning
1 tablespoon Plant based butter or margarine
1/2 cup Lactose free Greek yoghurt
1/4 cup Dijon mustard
1 tablespoon Lemon juice
1) wash and Pat dry the chicken breast. Cut into thin slices.
2) place in a bowl and add herbs, chicken seasoning and salt. Mix together.
3) Melt butter/margerine in a heavy based pan and add chicken. Stir fry until browned. Remove from pan and drain on paper towels.
4) in a large bowl cut the carrots, celery and cucumber into small pieces add the chicken and mix until it’s all incorporated. Set aside.
5) In a separate bowl mix the salad dressing ingredients until all combined. Pour over the salad and mix until coated.
6) Divide into 2 bowls for a main meal or 4 if you are using the salad as a side dish.
I purchased my ingredients from my local http://www.woolworths.com.au
Thank you for reading my post and I hope you enjoyed this recipe.
Some nights you just don’t feel like cooking. Especially on a Saturday night. Also if you have dietary requirements such as gluten and lactose free. It just becomes too much.
San Remo have brought out a really great range of gluten free pastas to suit your needs. From Pene to spirals and lasgna sheets. You can create a variety of dishes.
Using San Remo spiral pasta and some precooked chicken and frozen vegetables. Dinner is ready in 15 minutes! And because you only need one pot, less washing up.
1 cup San Remo Spiral pasta
4-5 cups water
Frozen vegetables of your choice
Pre cooked chicken breast
1/2 cup Parmesan cheese
1/2 tablespoon Oregano
Prep and cooking time
1) Pre-heat water, add salt to water and stir
2) When water is boiling add pasta, chicken and vegetables. Let boil until cooked. Stirring occasionally.
3) When cooked, drain and return to pot. Add oregano and Parmesan cheese stir to coat pasta
4) Serve in bowls with bread or garden salad.
And there you have it dinner is ready.
Thank you for reading and I will be back soon with some more easy recipes.
Again it’s dinner time and I am at my wits end. One lone teenager protesting I am not eating what everyone else is eating!
My go to sometimes is hamburgers for everyone but I think that option has worn out it’s welcome.
We mainly eat chicken mince now due to dietary requirements and Mr nearly 16 luckily can still eat beef.
I made chicken meatballs in a white sauce for us and a beef burger for my teenager son. I also made homemade potato wedges and some tortellini also in white saw to go with the chicken meatballs.
Chicken meatball recipe
500g organic chicken mince
Salt to taste
3/4 cup glutenfree breadcrumbs
1 teaspoon of dried tarragon
1 teaspoon dried oregano
White sauce ingredients
1 tablespoon plant based butter (I used Nutlex pulse
1 tablespoon gluten free plain flour ( I used Organ)
1 cup organic almond milk (I used the Australia’s own brand
Salt to taste
1) Put all ingredients in a large bowl. combine until all ingredients are incorporated into the meat. Cover and refrigerate for 1/2.
2) once taken out of fridge shape into meatballs (makes approximately 10 medium meatballs.) set aside
3) in a heavy based pan melt a tablespoon of plant based butter. Place the meatballs in the pan and cover with lid. Once the meatballs start turning white. Remove lid and turn them. Put lid on again and cook a further 5 minutes on low.
4) in a separate pan melt 1 tablespoon of plant butter and add 1 tablespoon of gluten-free flour. Mix until butter is incorporated into flour. Slowly add 1 cup of of organic almond milk. Stirring with eat edition until all combined. Lower temperature and simmer stirring occasionally until saw thickens.
5) remove from heat and pour over meatballs. Replace lid on pan and simmer for a further 5 minutes.
6) once done place in ceramic dish and serve with a salad or potato wedges.
This is an original recipe of mine all ingredients bought at Woolworths
I will include the recipe for the wedge and burger in another post.
Thank you for reading! Happy eating 🥗
Especially when it involves cheese.
Today has been an extremely long day, so when it came to dinner everyone was hungry but they weren’t hungry if you know what I mean.
A mum’s nightmare! What are you going to feed a bunch of hungry people who aren’t hungry but they are!
I figured I can’t go wrong with grilled cheese and a George Foreman grill.
I sliced some potatoes very thinly and sauted them in a pan with some plant based margerine, I sprinkled some salt and oregano to add flavour.
In another pan I stir fried some sliced chicken tenders in the plant based butter with some salt and tarragon.
When all cooked I buttered the outside of some gluten free bread. I like the Helga’s brand. Fire up the George Foreman grill and buttered the inside of the bread as well. Sprinkle with tarragon on both sides. Layer the chicken, sliced potatoes, put some bbq sauce and mustard and layer a piece of lactose free cheese on top. I use the Liddells brand sliced Colby cheese.
Grill until cheese is melted and enjoy.
Worked out well family is fed and the washing up is minimal. Not a bad ending to an exhausting day.
250 g organic chicken tenderloins
5 medium potatoes
4 x cheese slices lactose free
8 slices of gluten free bread
Plant based butter
Liddells lactose free
Macros organic chicken
Nutlex plant based range
Saxa table salt
Purchased from Woolworths
Happy eating 🥗
Feeding the fam sure isn’t easy and when it’s a Monday night and the week is long it’s even less appealing!
Throw in a few food intolerances and a fussy teenager and it’s a downright nightmare.
I have been buying Woolworths Organic chicken for a while now and basically anything with chicken is a hit in our house!
I made a chicken snack pack using Taste.com.au recipe and some McCain’s shoestring fries! Squirt on some barbecue sauce and ketchup and you are good to go. Was a hit with Mr fussy teen and a relief for me!
For myself & hubby less is more. I diced the chicken and tossed it in some olive oil (organic of course), chives and thyme add salt as well to taste. Heat up a skillet and melt nut or plant based butter and stir fry chicken, add diced potatoes and cook until tender. Before cooking chicken boil enough water in a seperate pot to cook 1 cup of brown rice & quinoa. Once cooked, drain and add to cooked chicken and potatoes. Stir fry to mix. Portion into plates and serve.
I left some in the pan and added a Masterfoods honey chicken satchet and stir fried until combined. That kept child no.2 happy.
This also kept mum happy because there was minimal washing up! See Monday isn’t so bad after all!
I have been trialling Aldi’s Has No Gluten Range.
I have made their Tiger bread mix. I really didn’t like the taste and texture of this one.
Next I made the carrot cake mix! This one is a winner! Great tasting and texture.
This weekend I made their Chocolate Mousse cake from the range! Amazing! Beautiful chocolate taste. Light in texture and the mousse component was easy to make you only needed cream and the mousse mix they provided!
I have tried many gluten free ranges and so far Aldi is a winner for me. What are your favourites? Let me know on the comments below.
And how can I forget! I tried their brownie mix! Double amazing! I added chocolate chips and Reece’s pieces and pistachios. The brownies are very fudgy and has a delicious chocolate taste. Another one I will be making again.
I have a few more to make. I will put up the results once I have made them!
Thank you for reading my blog posts.
Wishing you all a wonderful day!
Disclaimer: I am not affiliated nor paid by anyone for my opinions. These are my own opinions and products I chose to trial are my own decision to buy and trial them.
Today it’s pouring down rain. Which is fantastic because god knows we needed it. Days like this call for hearty foods! Check out my latest lunch or Sunday brunch idea on Instagram. Quick to make and full of nutritious ingredients. Best of all it’s very filling so hopefully I can keep away from the snack jar!
Wishing you all a relaxing weekend!
A refreshing salad that is quick to make and perfect for those hot summer days.
Crumbed Chicken Hawian Salad Bowl
5 min prep
1 min cooking
1 serving total
– 8 ingredients –
1/2 cup chopped raws Vegetables tomatoes grape by Freshdirect
1 medium Vegetables cucumbers mini seedless by Freshdirect
1/2 servings Red leaf mixed salad by Woolworths
1/2 cups, chopped Carrots raw
1/2 cups, diced Pineapple raw
30g Crumbed chicken breast steaks by County Fair
1 tbsp chopped Chives fresh or raw herb
1 tbsp Vinegar balsamic
– steps –
1) wash and cut up vegetables. Arrange in medium size bowl.
2) heat pre-made crumbed chicken and diced pineapple in microwave for 30 seconds (1000 watts).
3) Take out of microwave and slice chicken. Arrange in bowl with rest of vegetables. Add salt and chives and drizzle vinegar on vegetables. Serve!
Leftovers make great salads! Last night I made grilled chicken and some potato salad. The left overs I used in a salad bowl with mixed lettuce leaves, cucumber and tomatoes. Very filling and ok apart from the potato salad it’s very nutritious.
Follow through to my Instagram link for more details. (Link above)
Wishing you all a fabulous day!