Welcome! Please help yourself to our free healthy meal recipes, all simplified to be easy for families to get nutritious food on the table without any fuss.
I have been trying to get organised for as long as I remember. I’m often dreaming of the day when my household runs smoothly and I’m not flying by the seat of my pants.
I am starting a university degree this week and need to be able to juggle study with working two days a week teaching, lesson planning, blogging and running the household. I don’t know how I am going to fit it in if I don’t get super organised. I have the Kikki. K weekly planner out – mind you I bought it a year ago and it has been sitting on my desk collecting dust, and I now just need to put pen to paper to make all this happen. Well that’s the plan anyway…
One thing that really needs attention is the kids routine. My goal going forward is to have ready made meals prepared and ready to just heat up when the kids get home from school. They are starving when they walk through the door and start demanding toast, weetbix, anything I can prepare quickly. Well no more I say!!!
We all have that one go to recipe that is quick and easy to cook and everyone loves. In my household it is my tuna mornay pasta bake. I have not met a child that does not like this meal. It’s a great one to serve when the kids get home from school starving.
What is your favourite quick and easy meal that the kids love?
300g dried penne pasta
2 tablespoons plain flour
2 cups milk
1½ cups cheddar cheese, grated
1 (425g) can tuna in oil, drained and flaked
1 cup frozen peas
4 shallots, diced
½ cup breadcrumbs
In Your Cupboard
ground black pepper
Preheat oven to 180°C.
Cook penne following packet instructions and drain.
Meanwhile, melt the butter in a large saucepan over medium heat.
Add the flour and cook, stirring for about 1 minute.
Reduce the heat to low and add 1 cup of the cheddar cheese, stirring until cheese is melted. Add the tuna, onions and cheese mixture to the pasta and transfer to an overproof dish.
Sprinkle with breadcrumbs and remaining cheese and bake for 15 minutes or until golden.
I have been staring at the 2 avocados on my counter for the last week waiting for them to ripen. I could of made the usual things I always do such as guacamole, nachos, spread them on toast with grilled tomato, but thought I would try making a dish that I used to order at my favourite Italian restaurant. This dish makes a great entree!
What dishes do you like to make with avocados?
300g penne pasta
1 clove garlic
1 tablespoon cream
salt to taste
IN YOUR CUPBOARD
1 teaspoon olive oil
Cook pasta in a medium saucepan of boiling water until tender. Drain and keep warm.
Meanwhile, remove avocado flesh from their skins and place into a medium size bowl. Mash avocado leaving some large chunks for texture.
Heat oil in a medium size fry pan and fry the garlic until slightly brown. Add the avocado and cream and stir to combine. Add salt and pepper to taste and keep covered and warm until pasta is cooked. Place pasta into bowls, top with avocado mixture and Parmesan cheese.
Serves 4 as an entree.
Winter is on it’s way and nothing beats curling up in front of the fire with a tasty curry. Below is one of my favourites.
1 small brown onion, diced
2 cloves garlic, crushed
1 red chilli, diced finely
100g red lentils
3/4 cup coconut cream
350g cauliflower florets
Coriander to serve
IN YOUR CUPBOARD
1 tablespoon olive oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon turmeric
3 cups water
Salt to taste
Heat oil in a large saucepan, add the onion, garlic and chilli and fry until onion is soft. Stir in spices.
Add the tomatoes, lentils and water. Simmer uncovered for 30 minutes.
Add the coconut cream and cauliflower, cover and simmer for 10 minutes until cooked.
Serve topped with fresh coriander.
FLOURLESS CHOCOLATE CAKE
250g dark cooking chocolate, chopped
1 tablespoon Kahlua
125g ground hazelnuts
IN YOUR CUPBOARD
100g caster sugar
100g unsalted butter
5 eggs separated
Preheat the oven to 180 degrees Celsius.
Grease a 23cm springform tin and line it with baking paper.
Melt the chocolate, sugar, butter and Kahlua together then stir in the ground hazelnuts. Beat the egg yolks into the hazelnut mixture one at a time.
In a separate bowl whisk the egg whites until they form soft peaks. Slowly fold the egg whites into the hazelnut mixture and then pour into the prepared tin.
Bake for 50 -60 minutes or until cooked through.
You will need to wait until the cake is completely cooled before turning it out to be served. I didn’t do this the first time and my cake cracked in half L
Serve dusted with icing sugar.
Adapted from a recipe found in The Essential Baking Cookbook
I love friands! These are just perfect served with a cup of tea and just melt in your mouth. What are you favourite treats to serve with a cuppa?
250g icing sugar
125g almond meal
180g butter, melted
6 egg whites, lightly beaten
100g dark chocolate, finely chopped
In Your Cupboard
100g plain flour
Preheat oven to 180 degrees celsius
In a large bowl, combine the sugar, flour, almond meal, butter and egg whites. Mix until all ingredients are combined.
Spoon mixture into a greased friand pan and top each friand with chopped chocolate.
Bake for 20 minutes or until a skewer comes out clean when inserted into the middle. Let friands cool in the pan.
Serve with a cup of tea.