Well you asked for it, and you got it. It may be approximately 2 years since I said I would do this but hey, it’s here. Some recipes!
Given that salad season is here, and y’all are going to be seeing a heck-load of salad pics in my feed, I thought we would start the ball rolling with my chicken salad 101. It is set out to show you how with a base recipe, you can have at least 3 variations on a good ol’ chicken salad classic. Hopefully, it will also give you the basis to make multiple variations of this delicious summer staple.
If your kids are like mine (and by that I mean, apparently “don’t like salad” – but will eat it if it isn’t in “salad form”) set aside their salad elements and plate them separately rather than on top of each other. Because god-forbid it looks like a salad – how dare you!
I’m not going to bang on about it, but just get on with it. Here it is, click on the pdf link or the pic.
There’s certain recipes that just get repeated in our house, and banana bread is one of them. It’s super simple to make and is perfect with a cup of tea in the afternoon. The hot tip is to toast it in a sandwich press and then slather with butter. It’s amazement in a loaf. So let’s get straight into it.
1 cup brown sugar
1/2 cup of buttermilk
50g melted butter
About 2-3 bananas – about 1 cup mashed
1/4 cup honey
1 1/2 cups plain flour
1 cup self raising flour
1 teaspoon baking powder
2 teaspoons mixed spice
About 1-2 tablespoons oats for sprinkling
Preheat your oven to 180 degrees – moderate oven.
Mix all the wet ingredients together with the sugar.
Sift the dry ingredients on top and mix gently until combined.
Pour into a tin lined with baking paper and sprayed with oil, sprinkle the oats over the top.
Bake until a skewer comes out clean, which will take about 45 mins to an hour.
Seriously, that’s it. Saaahhhhh simple! Do it now.
Okay so recently i have been obsessed with blog post, Pinterest pins and websites on freezer/crockpot meals and the notion of preparing and freezing a whole months dinners at the start of the month! You can read about it here and here and here and here. I have been so keen to try this and have finally made the decision to do it. Yup that’s right folks, a whole month.
I’ve been a meal planner for a while, I need order and organisation. And I love food so much that I love researching meals and looking forward to eating what I have planned. The small problem is that I’ve only ever planned for a week at a time. I put the idea to PB last night and he was very doubtful to say the least. Bad idea buddy, just made me super determined to make this happen!
My main issue with cooking the moment is, getting to 5 o’clock and knowing what i have planned, knowing I have the ingredients in the fridge but having a crying terrible two on one leg and a hungry bubba on the other hip and just not having the time to cook properly. I love the idea of pulling a bag from the freezer, chucking it in the crockpot and voila, come 6 o’clock having dinner done (with me in a Stepford wives dress, heels and apron, the Biz sitting quietly in the corner completing a puzzle and a freshly poured whisky for PB. Oh whoops forget that bit). Heaps of posts say that it can save you time (obviously) and money too. Both would be great. I already meal plan, freeze heaps and love the shit out of my crockpot so I’m hoping it won’t be too hard (famous last words)!
So planning is in its early stages but here’s what i hope to do…
-plan a calendar of meals for the month
-take a day or two to shop and prepare all the meals and some lunches
-have the meals for the month in the freezer ready to go so there is little to no prep time
-shop once a fortnight for things that don’t keep
-we will have a “scratch” meal once a week which will be eggs on toast, toad in a hole or something like that.
-one night a week we go to PB’s parents house for dinner so I don’t have to plan for that one:-)
So here is my calendar so far…..
Yes as you can see The Biz got to my calendar with “her” pen, and I changed my mind a few times too!
Ah yes crazy. But i am so intrigued to see how this goes. The main thing I am hoping is less time preparing meals, therefore more time with my girls. Added bonuses would be saved money and having less processed foods. I will be writing notes and posts along the way as well as tallying money spent to see how this thing goes.
So get ready for more posts on food, meal planning and freezer crockpot meals and freezer fresh meals!
Today’s theme is fancying up something that’s not really fancy.
We have had a fair whack of stress going on here in the Jak family lately with a whole heap of wheeling and dealing going on. Nothing solid to report yet but I can tell ya what, if all falls into place things will get a whole lot more interesting on here!
So anyway, I watched Jamie’s 30 minute meals yesterday (I’ve had the cook book for ages but forgot about it) and got to thinking about how his meals aren’t all that hard or out of the ordinary, just normal meals fancied up a bit.
My mum-in-law is a big fancy-uperer. Family dinner can never be boring, there always needs to be something fancy. Even today when I asked for a glass of water she put ice cubes and a slice of lemon in it. Talk about fancy!
So I decided to do an experiment to see if fancying up one of our regular meals would make a difference.
Normally it’s chicken schnitzel with mash and salad. Fancied up however it is herb crumbed chicken with sour cream dressing with smashed potato, buttered corn and salad.
Make some chicken schnitzels as usual but add some chopped parsley to the breadcrumbs. If I could really be bothered I would have chucked some bread in the kitchen whiz for the crumbs but I couldn’t be bothered.
My hot tip from mum-in-law is put the flour and breadcrumbs in plastic bags so then you can just chuck them in the bin no mess!
Put your potatoes in the saucepan with some water and put it on max. While you are at it start heating up your oven.
Peel your corn and cut it up and put it in your steamer basket ready for once the potatoes are done.
Chop some more parsley and put it in the sour cream tub and then put a squirt of coleslaw dressing or mayo (something sweet) and mix it in the tub.
In an oven dish put some herbs, sea salt and oil. Then put your potatoes in and swill them around to cover. Get a potato masher and gently smash the potatoes. Whack them in your oven. Put the corn on the potato water.
Cook your schnitties.
To serve, put everything in some nice dishes, put some butter or marg on the corn and serve!! I’m figuring you don’t need a recipe for a green salad??
Love this concept, it comes from Little Sis and her hairdresser workmates. It’s definitely not about being healthy on a Friday. The concept is that no fat is absorbed on a Friday so you can eat whatever you like. It suits me just fine because
a) Friday is a workday for me so I miss the Biz and need distraction
B) it’s almost the weekend so I need fatty foods to get me through the slow crawling day
C) I’m buggered by Friday so can’t be bothered thinking of good food to be eating
d) Friday nights always tend to be when people come round and who wants to go to someone’s house and eat salad ha ha ha.
So tonight we have Yabby and Miss James (sister in law and best friend) coming round so I’m trying to think of something suitably fat filled because hell fats not absorbed today!!
Dietitian approved, you heard it here second (not first)!!
Thanks to the girls at vanilla vibe for enlightening me!!