Delicious meal ideas
Are you and your kids bored with the same old chicken or quick pasta meals? Or do you just have trouble finding time to think of other meal ideas? Here are some delicious recipes to get the creative and mouth juices going.
Grilled avocado, chicken and cheese
Turn your world upside down with this twist on the classic grilled avocado, chicken and cheese. Skip the bread and simply fill your avocado with your ingredients before placing under a hot grill. A healthy way to indulge, as well as a source of folic acid, essential fatty acids and protein!
2 avocadoes, split, stone removed
250g sliced cooked Ingham chicken roll or loaf, chopped roughly
4 Roma tomatoes, diced
1 cup provolone (grated), fontina or tasty cheese
1 tablespoon chives, finely chopped
Crusty chargrilled sour dough bread, to serve
Preheat a grill on medium/high
Put avocadoes onto a baking tray.
Mix chicken, tomato and chives (leave a little of the chives aside to sprinkle on top). Spoon onto avocadoes. Sprinkle with tasty cheese.
Place under hot grill. Cook for 5-6 minutes (wait until cheese is melted and golden).
Sprinkle the reserved chives and serve with the slices of chargrilled sour dough bread.
Wash the potatoes but don’t peel them – slipping the skins off cooked, warm potatoes ensures they are smooth and waxy, ready to soak up the vinegar and oil.
500 g new potatoes, washed thoroughly
2 Tbsp lemon juice
6 Tbsp extra virgin olive oil
1 Tbsp red onion, finely diced
Salt and freshly ground black pepper to taste
Bring a large saucepan of salted water to the boil, add the potatoes and bring back to the boil. Simmer for 10-12 minutes or until tender.
Drain and allow to cool to the touch. Slip the skins off the potatoes. Put the potatoes in a shallow dish, and cover with the lemon juice and olive oil.
Leave to cool completely, rolling the potatoes from time to time to ensure they soak up plenty of dressing.
To serve, decant to a salad bowl, pile the diced red onion on top, add salt and pepper to taste and serve.
Good with grilled fish, and a great accompaniment to barbecued sausages.
If there is any leftover salad next day, remove the potatoes from the oil and drain. Heat 1 Tbsp light cooking oil and 1 Tbsp unsalted butter in a large frying pan, add the drained potatoes and saute until browned and crispy. Fantastic with a steak and green salad.
This recipe is from The Yates Garden Club
An easy recipe to make, with an easy to eat outcome that the kids are sure to relish!
150g (1 cup) self-raising flour, sifted
1 grated carrot
1 grated zucchini
1 grated squash
1 large onion, finely chopped
Ham, chopped (OPTIONAL)
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil
Preheat oven to 170°C.
Grease and line a 30 × 20cm lamington pan.
Beat the eggs in a large bowl until combined.
Add the flour and beat until smooth, then add zucchini, onion, ham, cheese and oil and stir to combine.
Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.