Crumbed Chicken Strips

Posted on by

So yesterday for lunch, I decided to make something quick and easy and thoroughly enjoyed each chicken strip… I served them with a creamy honey & mustard dipping sauce…  Crumbed Chicken Strips is something the kids will LOVE and they are very healthy!

INGREDIENTS:

  • 2 Skinned & Deboned Chicken Breasts (Cut into thin strips)
  • 2 Eggs
  • 50ml Milk
  • Bread Crumbs
  • Salt & Pepper

METHOD:

  • Firstly, preheat your oven to 180 Degrees Celsius or 350 Degrees Fahrenheit.
  • Then, mix your milk, eggs, salt & pepper in a bowl.
  • Next, set a separate plate with breadcrumbs next to your egg mixture, so it’s easy for dipping and rolling.
  • Now, get a oven proof dish and line it with baking paper (spraying cooking / baking spray works just as well).
  • You can now take your chicken strips, dip them into the egg mixture and then roll them into the breadcrumbs so that they are nicely and evenly covered.
  • After you’ve dipped and rolled them, place them onto the ovenproof dish, trying to separate them as not to lay on top of each other.
  • When you’ve crumbed all of them, just pop them into the oven for 10 – 20 minutes, depending on how thick your chicken strips and there you go!

You can serve them with a creamy honey & mustard sauce (will post the recipe later today) and add some lovely sweet potato fries (much healthier)… The kids will love it, it’s healthy and it’s something you can prepare in a jiffy!

 

Yummy Stuffed Butternut!

Posted on by

“So I had this urge for something strictly vegetarian for lunch and made some stuffed butternut, which actually turned out to be really great, filling and the family loved it”

INGREDIENTS:

  • 2 Medium Butternuts
  • 1 Tablespoon Butter
  • 1 Medium Onion (Finely Chopped)
  • 3 Cloves Garlic (Crushed)
  • 1 Tablespoon Hot German Mustard
  • 1/4 Cup of Cream
  • 2 Tablespoons Honey
  • 2 Tablespoons Low Fat Plain Cottage Cheese
  • 1/4 Cup Mozzarella Cheese
  • 3 Eggs
  • Little bit of Milk
  • 2 Small – Medium Avocado’s (Halved and cut into slices)
  • Salt & Pepper to Taste

METHOD:

  •  Firstly take your butternuts and cut them in half vertically and horizontally, so that you have four bottom halves of butternut where the pips are.
  • Place all of the butternut in a pot and cook them in water until they are soft.
  • While the butternuts are cooking, fry the onions in butter in a saucepan until soft.
  • Now add the garlic and fry for another minute or so. 
  • Add the cream, mustard, honey and cottage cheese and reduce on a low-medium heat.
  • As soon as you’ve created a nice thick consistency add salt & pepper, stir well and remove from the heat.
  • Beat the eggs and milk together, then scramble them in another saucepan, try not to over do the eggs, they should still be nice and juicy.
  • Once the eggs are done, add them to the first saucepan and mix them with the other ingredients.
  • Heat your over to about 200 degrees Celsius or 400 degrees Fahrenheit.
  • When the butternuts are nice and soft, strain the water from them, remove the pips and place only the butternut parts where the pips were removed in any ovenproof dish.
  • Now scoop your mixture from the saucepan butternut so that they are just a little higher than the butternut.
  • Place avocado slices on top and cover with mozzarella cheese.
  • Put your dish into the oven and bake them until the cheese has melted nicely over the butternut.
  • Remove from the oven and serve!

The left over butternut pieces can be peeled, pureed and frozen.  Then you can use them for one of my favourite soup recipes, Butternut Curry Soup, which I will be posting in the week!

I hope you guys try this recipe, as it is a yummy, light and enjoyable lunch/snack/side-serving!

Please leave me a comment if you have any questions or would like to share anything!

Delicious Carrot, Potato and Coriander Soup

Posted on by

“Let’s start with a recipe I came up with on a cold winter’s day, a delicious Carrot, Potato and Coriander Soup…”

INGREDIENTS:

  • 1 Kilogram Fresh Carrots (Peeled and cut into small rings)
  • 5 – 6 Medium Potatoes (Peeled and cut into small cubes)
  • 1 Litre Chicken Stock (or Vegetable stock for vegetarian)
  • 2 Medium Onions (Diced)
  • 2 Teaspoons Crushed Garlic
  • 2 Teaspoons Fine Coriander
  • 1 Tablespoon Butter
  • Water
  • Salt & Pepper to Taste
  • Corn Flour (Mazena – Optional)

METHOD:

  • Firstly, cook the carrots until soft in a pot with enough water for it to cook in and still have some water left over for when you need to blend the carrots.
  • Then, put the potatoes into a smaller pot and cook until soft.
  • While the carrots and potatoes are cooking, take a frying pan and add the butter into the pan, then add the diced onions. Fry the onions until they are nice and soft. Add the garlic to the onions and fry for another 40 seconds, then remove from the heat.
  • Once the carrots are soft, you can put them in the blender and puree them, remember to add some of the water that the carrots cooked in to each batch you blend.
  • After all of the carrots has been blended, you can but the puree back into the pot.
  • Now add the chicken or vegetable stock to the carrots and stir well.
  • Strain your soft boiled potatoes and put them in the blender as well.
  • This time, instead of using water, take scoops of the carrot soup already in the pot to blend them. And do the same with the fried onions.
  • Once they are well blended, add them to the carrots soup and bring to the boil over a medium heat.
  • Now you can add the coriander, salt and pepper to your soup, stir well.
  • As soon as the soup is boiling, set the heat on low – medium and let the soup reduce.
  • If however the soup is still a little to watery, feel free to add some corn flour to thicken.
  • Now you can enjoy a hearty soup that the whole family will enjoy.

The left over soup can be frozen and reheated anytime you feel like a delicious bowl of Carrot, Potato and Coriander Soup!

I hope that after you’ve tried my recipe, you will leave me your comments and thought!

Thank a Million and Enjoy!