Bacon & chicken broth

This recipe surprised me! I left it on and we came home from swimming lessons to the aroma of smokey bacon wafting through the house! The soy sauce and apple cider vinegar combination is delicious! The kids asked for seconds, and because it is a good healthy meal, of course they could!

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Ingredients

6 thick smoked bacon rashers

3 chicken breasts

1 capsicum, sliced

2 shallots, sliced

2 washed potatoes, chopped

5 whole garlic cloves

3 tbs soy sauce

¼ cup apple cider vinegar

Handful parsley

Water

 

Method

Place all ingredients in slow cooker and then add enough water to just cover everything. Cook on slow and low for 5-6 hours. Once ready, use a fork to pull the chicken apart a bit and stir things up. Add a handful of chopped parsley and serve!

 

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Bacon & chicken broth

Simple baby cue salad

This is a nice salad with an easy dressing. It always looks nice with yellow, orange and red tomatoes, but any kind are good. And apple in salads – so underrated!! Add an apple or two to any salad and you’ll be finding yourself doing it again and again!

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Ingredients

2 apples, diced

6 baby cucumbers, sliced lengthways

250 g punnet various tomatoes

Salt and pepper

30ml apple cider vinegar

10 ml olive oil

 

Method

Place the apples, cucumbers, tomatoes and anything else you wish to add in a salad bowl. Splash the olive oil and cider vinegar over, crack pepper and salt on top and toss. Serve immediately!

 

Simple baby cue salad

Brussel and haloumi starters

My kids call haloumi “squeaky cheese” and I do use it often, so they get their squeak on often! I found a paneer recipe of this in the ‘I Quit Sugar’ cookbook my dear friend Sara gifted me, but seeing as we just love love love haloumi, the adjustment had to be made! This was a winner as an entrée at our family bbq, but if I was having a dinner party I’d serve a couple on a bed of sweet potato puree or roasted capsicum. Have a go, they’re easy and yummy!!

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Ingredients

250g brussel sprouts

200 g block haloumi

Splash olive oil

Sprinkle of salt

 

Method

Slice the brussels in half and slice the haloumi into squares. Assemble the haloumi to be sandwiched in between the brussels, using a toothpick to secure them together. Heat the oil in a non-stick pan. Once the oil is hot, place each morsel in and fry for 3-5 minutes, then toss/turn and fry for a further 3-5 minutes. Sprinkle with salt and serve immediately!

 

 

 

Brussel and haloumi starters

Blueberry and Greek yoghurt muffins!

These are a hit with young and old alike, and everyone in between! Whether you make these gorgeous girls for breakfast, the church cuppa after mass or for no reason at all, you may just fall in love!!

Ingredients

2 cups self-raising flour

1/2 cup Greek yoghurt

2/3 cup brown sugar

180 ml olive oil

3 eggs

1 tsp vanilla extract

1 cup blueberries

¼ cup rolled oats

Extra oats for sprinkling on top

2 tbs raw sugar for sprinkling on top

 

Method

Combine the flour, yoghurt, sugar, oil, eggs and vanilla in a bowl and mix until well combined. Add the oats and mix well. Add the blueberries and stir. Divide amongst your lined muffin tin. Sprinkle a little oats and some raw sugar or caster sugar (your preference) on the top and then bake in 180 degree Celsius oven for about 30 minutes. This recipe works well with frozen mixed berries, and with fresh raspberries too!

Blueberry and Greek yoghurt muffins!

Tray baked chicken and veg

Do you like meals where you can shove it in the oven and go do stuff? I do! This is one of those, great for school nights because once it’s in the oven I can read with the kids, help with sight words, homework or whatever they need. Because the chicken is cooked in such a slow oven with lemon it is really moist, and the veges are scrumptious! This is a family winner dinner!

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Ingredients

1 kg chicken thighs

2 capsicums, chopped rough

4 potatoes, largely diced

5 garlic cloves

2 swedes, chopped rough

1 lemon, halved

Salt and pepper

Handful of basil roughly chopped

 

Method

Place all ingredients on a lined baking tray. Squeeze the lemon all over everything and then place on the tray too. Bake at 150 degrees Celcius for about 1 ½ hours. This way the chicken is slow cooked in the juice and is very tender, and the veges are just beautiful! Sprinkle with herbs when you take it out of the oven! I serve this with some baked pumpkin and salad on the side.

Tray baked chicken and veg