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Simple, easy, healthy and popular!
4 large potatoes
1 can salmon, drained and flaked (could use tuna too. Or bacon).
½ red pepper, chopped
1/3 cup (80ml) chopped spring onions
½ cup frozen peas
½ cup grated cheddar cheese
175ml low fat yoghurt
salt and pepper
1. Preheat oven to 180 degrees
2. Halve potatoes, scoop out flesh. Keep skins intact for filling
3. Mash potato flesh with remaining ingredients. Season
4. Spoon back into potato skins and bake for 15-20 minutes until golden and crispy
Hi there, this week has been hectic, so it is a quick post and a quick offering this week: Creamy Chicken Sauce which can be served on pasta, rice or baked potato.
Creamy Chicken Sauce
3 large chicken breasts, cut into small strips
1 onion, chopped
5 brown mushrooms, chopped
1 red pepper, chopped
180ml chicken stock (warm)
375ml full-cream milk (warm)
250ml frozen peas, cooked
parsley to garnish
1. Fry chicken strips in 15 ml oil until golden and set aside.
2. Fry onions and red pepper in rest of the oil in the same pan for 2 minutes.
3. Add mushrooms and cook for another 3 minutes or until mushrooms are cooked.
4. Add flour, stir and cook for a minute.
5. Add the warm stock, stirring constantly. Stir in the milk.
6. Simmer for about 15 minutes, stirring frequently until the sauce is thick and cooked.
7. Add the cooked chicken and cooked peas and heat through.
8. Season and serve on rice / pasta / baked potato.
9. Garnish with parsley.
The beauty of this recipe is that the red pepper and mushrooms can be replaced with other vegies if the little darlings don’t like them! I struggle to get my children to eat mushrooms, so I’ve used courgette instead. Sweetcorn could be interesting to try too!