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Party Plan community archive > May 2007 > favourite recipes for the family

favourite recipes for the family

Hi Everyone,

What is your favourite family recipe.

My children love this meal so much,

Chicken and Cream Ravioli.

Pan fry bacon strips and set aside.

Brown diced chicken  breast fillet and set aside.

Boil some Lattina Ravioli and set aside.

In a pot heat up  1 bulla light cream and when it is boiling add the cooked pasta and cooked chicken and bacon. Stir for about a minute or so.

Put some fresh or dry parsley, salt and pepper and stir.

Put into a bowl and sprinkle some grated mozzarella or parmesan.

This is so quick, simple and yummy.

have fun

marina

Author: marina

Yummy, that sounds so nice.

Chicken, Cheese and Bacon Wraps

My family love this one and it is so simple to do.

Flatten your chicken fillets so that they cook better. (A great way to take out  your furstrations )

Take 1 Rash of Bacon,

Lay your fillet on the bacon

Sprinkle on some grated cheese.

Then roll up.

Place in a microwave proof container and microwave for 7 minutes.

Then drain off the liquid.

Sprinkle grated cheese on the top.

Place in the oven for 7 minutes.

Serve on a bed of boiled rice.

Yummo

m

Author: Custom Candles

I am so hungry now.

Author: indicolina

This one's more for fussy toddlers (like my 17 month twin boys who are yet to learn Mammy can trick them into eating good things!!!).

Prep/cook 10mins/40 mins

Rich source of beta-carotene, folate & protein

Suitable for freezing

125g Potatoes Chop

125g parsnips chop

3 tblsp veg oil

½ sml onion finely chop

1 carrot grated

125g boneless chick breast chunks

Large knob butter

Flour for coating

1                     Put potatoes and parsnips in a pan, cover w/ water, bring to boil, simmer covered for 12-15 mins until tender.

2                    Meanwhile heat 1 tblsp oil in frying pan, add onion and carrot & sauté for 4-5 mins.  Add chicken and continue to sauté for approx 10 mins or until cooked through.

Author: RachelSaucy

3                    Drain potatoes & parsnips & mash w/ half butter until smooth.  Finely chop  chicken, onion and carrot in food processor & mix with mashed veg.

4                    Form mixture into about 24 walnut-sized balls.  Roll in flour to coat.  Heat remaining oil & butter in frying pan, add balls and sauté until golden.

Author: RachelSaucy

Thanks Rach for this great idea - good for those of us who have little ones who hate vegies.

Cheers

Janine

www.cheekychopskidsclothes.com

Author: Janine

My 18 month Twins love these - a healthy alternative to sugary biscuits and I use wholemeal flour (low GI).  So quick and easy to make and go down a treat at playgroup!  I also make them 1/2 apricot and 1/2 sultanas or dates.

Apricot Crunchies

Serves: 40

Preparation time: 15 to 30 minutes

Ingredients

180 g butter 230 g honey 2 cups self-raising flour 1 cup desiccated coconut 3 cups cornflakes 1 cup dried apricots

Method

1.                               Preheat oven to 170°C.

2.                               Melt butter and honey in a saucepan.

3.                               Cool for a few minutes and then fold in remaining ingredients.

4.                               Drop large teaspoons of the mixture on to a greased baking tray.

5.                               Bake for 10-12 minutes.

6.                               Allow to cool slightly before removing to biscuit rack.

Author: RachelSaucy

So full of goodness!

Baked Bean Gratin

Makes 2 Baby Portions

Goud Source of Protein, Iron, Zinc, Calcium, Vit C

Rich in Vitamin B1, B12

Suitable for babies 1 year+

1 large potato peeled and halved

2 Good quality low salt pork sausages, cooked

420g tin baked beans, sugar free

50g grated cheese

1                     Bring a pan of water to the boil and cook potato until tender (approx 10 mins) Drain Preheat oven to 180oC

2                     Cut the cooked sausages into very small bite size pieces

3                     Pour baked beans into gratin dish, sprinkle over sausage pieces. 

4                     Slice potato halves and lay over sausage and beans, sprinkle with cheese and bake in oven for 20 mins until top is golden brown and bubbling and is hot all way through. 

5                     Lightly mash before serving.

Author: RachelSaucy

Now we have lots of new members thought I'd 'bump' this topic with a new family fave .....

225g (8oz) Tin Chopped Tomatoes 225g (8oz) Mushrooms 225g (8oz) Green Beans 235ml (8floz) Vegetable Stock 2 Onions 2 Carrots 2 Red Peppers 2 Celery Sticks 1-2 Garlic Cloves 1 Courgette 1 tbsp Tomato Puree 1-2 tsp Worcestershire or Soy Sauce 1 tsp Sugar Chilli Flakes [Optional] Oil Salt and Pepper, to taste

Peel and slice the onions and carrots. Brush and slice the mushrooms. Remove the 'strings' from the beans and cut into bite sized pieces. Quarter the peppers, remove the seeds and pith, then slice Wash and chop the celery. Wash and slice the courgette. Finely chop or crush the garlic. Place some oil into a large saucepan and gently fry the onions until transparent. Add the garlic, mushrooms, carrots, beans, pepper, celery and courgette. Continue cooking for a few minutes. Add the stock, tomato puree, Worcestershire sauce, sugar, chilli flakes (if used) and season to taste. Stir well and bring to the boil. Reduce to a simmer, cover and cook for 15-20 minutes or until the vegetables are cooked.

Serves: 4-6

Author: RachelSaucy

MMMM - Yummy - nice as dessert or side dish!!

INGREDIENTS:

PREPARATION:

Blend sweet potatoes, salt, brown sugar, honey, butter, and milk. Spoon into a buttered casserole dish. Top with marshmallows. Bake at 180° until marshmallows are browned.Serves 4.

Author: RachelSaucy

Really Easy Potato & Leek Soup

This is a great winter recipe that's also healthy.

Ingredients:2 tablespoons butter1 large onion, chopped2 leeks, chopped2 tablespoon plain flour4 cups chicken or vegetable stock3 large potatoes, peeled & cubedsalt & pepper to taste1 cup low fat milk

       Melt butter in large saucepan on medium heat.

       Add onions and leeks, cook gently until soft.

       Stir in flour, cook for 2 minutes.

       Gradually stir in stock.

       Add potatoes, bring to the boil, simmer gently for 30-40 mins or until potatoes are soft.

       Stir in milk and seasonings.

       Puree soup in a blender or with a hand held blender

       Serve into soup bowls, garnish with chopped chives.

This make approx 3 big bowls and enough left overs for hubby to take to work.  I substitute large onion for 2 shallots and 2 stalks celery, sometimes I add grated cheese before serving.  Enjoy!! 

Author: RachelSaucy

mmm... I had to add a new smiley just for this thread....

Author: partyplans

Hi RachelSaucy,

Thanks for the great potato & leek soup recipe. Will give it a try on the weekend.

Cheers,

Nikki

Author: Nikki

CHICKEN SOUP FOR FUSSY EATERS

INGREDIENTS

4 Chicken breast with bone

Onion, Carrots, Pumpkin, Potato, Zuchini (any other vegies you like)

Water

Salt & Pepper - to taste

Vegeta (seasoning like stock) - to taste

METHOD

Peel vegies and dice into medium size pieces

Remove skin from chicken

Put all into a large pot

Cover with water

 Bring to boil, turn down and simmer until chicken cooks

Take out ckicken pieces to cool slightly and then pull to pieces of bones

Skim off top of soup all chicken oil

Put all vegies in food processor until well blended

Put chicken and vegies back in soup and add soup pasta if you like.

Simmer until pasta is cooked

Then serve

This is a great recipe for my fussy kids and husband as they don't know about all the vegies that have been put in

Author: sparklingvoodoo

Our 2 year old twins love these!!  I love prunes but for those that don't the flavour is not over whelming - you can taste more banana.

Banana Prune Muffins

Ingredients:

·                          1/2 cup butter or margarine, softened

·                          1/2 cup sugar

·                          1 egg

·                          1 cup mashed ripe banana (2 medium)

·                          1 teaspoon vanilla

·                          1 1/2 cups all-purpose flour

·                          1 teaspoon baking powder

·                          1/2 teaspoon baking soda

·                          1/4 teaspoon salt

·                          1/4 teaspoon cinnamon

·                          3/4 cup chopped Sunsweet® Pitted Prunes

Method:

Heat oven to 375°F (I do 160 fan forced). Grease or line 12 (2 ½-inch) muffin cups with paper baking cups. Combine butter and sugar, beat until well blended. Add egg and blend well. Stir in banana and vanilla. Combine flour, baking powder, baking soda, salt and cinnamon. Add to butter mixture; stir just until dry ingredients are moistened. Fold in prunes. Spoon batter into prepared muffin cups. Bake in upper third of oven for 20 to 25 minutes or until toothpick inserted in center comes out clean. Makes 12 muffins.

Tip - definately use pitted prunes - it's a sticky mess if you don't :(

I also substitute 1/2 the sugar for honey (I just heat it a little first so it's runny and easier to manage)

Author: RachelSaucy

HI THANKS EVERYONE THEY SOUND FANTASTIC.HAVE A TWO YEAR OLD THAT ONLY EATS DAIRY AND FRUIT.WILL TRY SOME OUT VERY SOON

TRACY COOK  [FLASCHENGEIST CONSULTANTS]

Author: TAS

They all sound so yummy!

I would love to contribute something here but there is a problem. I never make something the same way twice! I tend to make it up as I go along - even with cakes! My friends and family think Im crazy cause I never cook from a tin or packet but to me its relaxing. If I can think of anything that I never change I'll post it soon!

Author: Kelly

Another recipe to try;

Breakfast Muffins

6 slices soft bread, crusts removed

3 rashes bacon finely diced

3 cherry tomatoes halved

6x60g eggs

½ cup grated mozzarella cheese

Author: Nikki

Nikki - thanks so much for this recipe - years ago I went to a seminar where they had these - so yummy and since then everytime I've seen breakfast muffin recipes I've been let down - imagine my delight to log onto my fave website and find the recipe - you're a gem!!

Author: RachelSaucy

Rachel,

I'm so glad that somebody was interested in this recipe!Hope it turns out well when you try it.

Cheers,Nikki

Author: Nikki

Hi

we don't use white bread in our household even breadcrumbs. We love mountain bread and I even use this as a base for my lasagna instead of lasagna sheets.

anyway this morning i  prepared  chicken schnitzels for the family.( will cook it tonight)

chicken breast fillets ( the butcher cuts the fillets for me as i am hopeless )

so dip in a little bit of flour, then egg and then LSA MIX ( LINSEED, SUNFLOWER AND ALMONDS)

the children love it and is so healthy for  them as well instead of breadcrumbs.

Author: marina