Crumbed pesto chicken

You wanted quick, easy and tasty recipes that your whole family will eat - well, I hope I have one here for you.  It takes no time at all to make and my family really loved it, including my fussy little eaters (4 and 5 years old).  If you are busy at meal time, simply make this ahead of time and keep in the fridge until 5pm when you can pop it in the oven to be ready when you need it.

I hope you enjoy it and it makes your busy week a little easier!
Cheers
Amanda

Crumbed pesto chicken

• 1/2 cup spreadable cream cheese
• 3 Tbspn basil pesto
• 4 - 5 chicken breast fillets
• 1/2 cup breadcrumbs (50g)
• salt
• spray oil
• a handful of pine nuts

1. In a bowl, mix together cream cheese and pesto.

2. Cut a pocket into one of the chicken breasts as shown.  My chicken breasts weren't very thick but it still worked well.

3.  Place a spoon of pesto mixture into the pocket and cover over.  Repeat with remaining chicken and pesto mixture.

4.  Place in a large baking dish.  Spray the breasts with oil and sprinkle over the breadcrumbs. Spray again with oil.

At this stage you can cover and refrigerate until dinner time or you can cook immediately.

Cooking

Preheat oven to 180 degrees C.  Place the chicken (uncovered) in the oven for 30 - 35 mins or until chicken is cooked through and breadcrumbs are golden.  Cooking time will depend on the thickness of the breasts.

Sprinkle over pine nuts and return to oven for a few mins or until the pine nuts are golden.

DIG IN!!

All empty plates at our place - including my fussy little eaters..

Zucchini slice

I love zucchini slice but there are a million zucchini slice recipes flying all over the internet.  This is one that I have been making for years and it makes a huge tray that can feed a big family (very cheaply). Great at a party or for a light weeknight meal served with salad & garlic bread. I made a tray today to keep for lunches this week.

Enjoy,
Amanda

Zucchini slice

• 8 eggs
• 2 med zucchini, grated
• 1 onion, finely sliced
• 420g can corn kernels, drained
• 200g diced bacon
• 1 ½ cups grated cheese
• 1 cup self raising flour
• ¼ cup oil
• 35g butter, melted
• salt & pepper to taste

1. Preheat oven to 180 °C. Line a deep oven tray (23cm x 33cm) with baking paper.

2. In a large bowl, whisk eggs. Add remaining ingredients and mix until combined.

3. Pour into tray & bake for 35 mins or until golden & firm. Cut into squares & serve warm or cold.

Oreo cheesecake balls

I wrote this post for Aldi Mum a few months ago and thought I would share it with you now.  Christmas is the perfect time :)

OMG! These are so easy to make and taste amazing – and with only 4 ingredients.  They are great to keep in the fridge for that late night chocolate fix, to serve at a party or to make as a gift for a friend.  You can save time and skip the white chocolate drizzle but it makes them look so good.  Oh, how I love that ALDI sells Oreos! 

Ingredients: 

• 2 x 200g pkts Oreo biscuits
•  250g cream cheese
• 200g milk chocolate
•  50g white chocolate

 

Step 1 - Line a large airtight container with baking paper.  Set aside.

Step 2 - Process Oreo biscuits in a food processor to a fine crumb consistency.

Step 3 - Add cream cheese & process until combined.  

Step 4 - Roll into balls (approx. golf ball size) & lay in the prepared container.  Refrigerate or     

             freeze until balls harden.

Step 5 - Break milk chocolate into pieces & place in a microwave safe bowl.  Microwave in    

              30 secs bursts, stirring each time until melted. Take care not to burn the chocolate.     

              Coat the balls in chocolate & refrigerate until set.

Step 6 - Melt white chocolate (using the same process in step 5) & drizzle over chocolate balls.

Storage:               - In fridge, in airtight container for up to 1 week.  

                             - Freeze in airtight container for up to 2 months. 

Creamy chicken & leek parcels

Anything with puff pastry & chicken is usually a hit with me and today I was experimenting with these flavours.  The result is a yummy and easy meal that would be great served with either veges or salad.  They are fresh out of the oven and our dinner for tonight.  I cooked a few to photograph now but kept the rest (unbaked) in the fridge to cook tonight.  If you like to plan ahead and make your dinner in advance, this is a good one to keep.

Enjoy,
Amanda x

CREAMY CHICKEN & LEEK PARCELS
Makes 8

• 40g butter
• 1 leek, white stem finely sliced
• 1 ½ tsp minced garlic
• 600 chicken breast fillets
• 3 Tbspn cornflour
• 1 ½ cups chicken stock
• ½ cup cream
• 4 sheets puff pastry
• 1 egg, lightly beaten 

STEP 1 - In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens. 

STEP 2 - Roughly dice chicken (into pieces approx 1cm) and add to pan.  Cook over high heat until chicken is browned.

STEP 3 - Mix cornflour & stock together and add to chicken mixture.  Add cream.  Reduce heat to medium & stir for a few minutes or until sauce thickens.

STEP 4 - Set aside to allow mixture to cool.  To speed up the process, refrigerate mixture or spread out onto a tray. 

STEP 5 - Preheat oven to 200 degrees C.  

STEP 6 - Cut each sheet of pastry in half (giving you 2 large rectangles).  Spoon some mixture onto one half of each piece.  Fold the pastry over to enclose the filling and pinch edges to seal.  I usually fold over the edges to stop mixture from running out. Cut a slit in the top of each one. 

 STEP 7 - Place pastry squares onto lined oven trays and brush the top with beaten egg.  Bake in preheated oven for 15 mins or until golden. 

Garden vegetable quiche

I have been making this quiche for years but normally make it with 'Spring Vegetable Soup' mix that isn't found at ALDI.  So I experimented and substituted the packet mix for 'Hearty Garden Vegetable cup-a-soup found at ALDI and it turned out great.

Very simple, cheap and a lovely light meal served with a side salad and garlic bread.

Garden vegetable quiche

Preparation time: 10 mins | Cooking time: 35 mins | Serves 4

• 5 eggs
• 70g hearty garden vegetable cup-a-soup or spring vegetable soup
• 1 cup milk
• ½ cup cream
• 3 Tbspn self-raising flour
• ¼ cup water
• 1 cup grated cheese
• 1 small onion, finely diced
• Pinch salt

1 Preheat oven to 180oC. Lightly grease a quiche flan dish or slice tin (18cm x 28cm).

2 In a large bowl, whisk eggs.

3 Add packet soup, milk & cream.

4 In a separate cup, mix flour with ¼ cup water to form a thick paste. Add to egg & cream mixture. Mix well.

5 Add cheese, onion & salt. Stir to combine.

6 Pour into flan & bake in preheated oven for 35 mins.

Sticky sugar scrolls

It is no secret.. I do love a good scroll.  The flour and yoghurt dough is my favourite and is so versatile.  It is great for vegemite & cheese scrolls, pizza scrolls and today I tried something different - the sticky sugar scroll.

Super easy and taste so so good straight out of the oven. The best part is that you don't need that many ingredients or a whole lot of time to enjoy these.  I have used choc chips and although ALDI only sell them sometimes, you can substitute with chopped up chocolate or sultanas.

Enjoy,
Amanda x

STICKY SUGAR SCROLLS

• 3 cups self-raising flour
• 2 cups natural yoghurt
• 4 Tbspn butter, softened
• 1/4 cup brown sugar (firmly packed)
• 2 Tbspn choc chips
• 2 Tbspn maple syrup

Step 1 - Preheat oven to 200 degrees C.  Line 2 oven trays with baking paper. 

Step 2 - Mix self-raising flour and yoghurt together in a large bowl.  Stir until combined and a dough has formed.  

Step 3 - Turn out onto a heavily floured bench and bring together with your hands. 

Step 4 - Roll out to form a rectangle approx 1/2 cm thick. 

Step 5 - Mix butter and sugar together and spread over rectangle.  Sprinkle with choc chips.

 Step 6 - Roll up from the long end into a sausage shape. Cut lengths of approx 2 - 3cm thick.  Place on a lined baking tray.

 Step 7 - Baked in preheated oven for 15 mins.  While warm, brush with maple syrup.

Store in airtight container if they last last long!

Apricot & oat bars

As you know by now, I love a nice & easy lunch box recipe.  This one fits the bill and they taste great. Only 5 ingredients needed - ones I have in my pantry all the time.  Remember to refrigerate to set - then slice it up.  Don't slice when it comes out of the oven as it will all break apart.

Enjoy,
Amanda x

Apricot & oat bars

• 160g butter
• 1/3 cup sugar
• ¼  cup honey
• 1 cup dried apricots, diced
• 2 ½ cups rolled oats

Step 1 - Preheat oven to 180 degrees C.  Line a slice tray (18cm x 28cm) with baking paper.

Step 2 - Add butter, sugar & honey into a medium saucepan.  Cook over medium heat until ingredients are melted together.  Bring to the boil & simmer for 2 mins. Remove from heat.

Step 3 - Add apricots and oats into the saucepan.  Stir to combine.

Step 4 - Press firmly into lined tray & bake in preheated oven for 20 mins or until golden.

Step 5 - Refrigerate to set. Then slice into squares.