Chicken Fajita Lasagne

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Easy Butter Chicken

This recipe is from Taste.com.au

Serves 4

From Taste.com.au

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1/2 cup Greek yogurt

2 garlic cloves, crushed

3cm piece ginger, peeled, finely grated

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1/4 teaspoon chilli powder

600g chicken thigh fillets, trimmed, cut into 3cm pieces

1 tablespoon vegetable oil

20g butter

1 brown onion, halved, thickly sliced

410g can tomato puree

1/2 cup Massel chicken style liquid stock

1/2 cup thickened cream

Basmati rice, to serve

Coriander leaves, to serve

Do This -

1. Place yogurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
3. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

Easy Lo Mein

Image found here

Serves 4 - 6

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250g chicken breast, thinly sliced (optional)
500g fresh lo mein egg noodles
1 tablespoon oil
1 clove garlic, minced
1 - 2 cups mushrooms, sliced
3 - 4 cups cabbage, shredded
1 red capsicum, sliced thinly
1 carrot, sliced thinly
2 spring onions, finely sliced
2 cups bean sprouts
1 - 2 red chillies, finely sliced (optional)

For the sauce:
2 tablespoons soy sauce, or more, to taste
2 teaspoons brown sugar
1 teaspoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon chilli flakes, or more, to taste


Do This -

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and chilli flakes; set aside.
• Cook egg noodles according to package instructions; drain well.
• Heat oil in a wok add oil and stir fry chicken until opaque, remove from pan.
• Add garlic, mushrooms, cabbage, capsicum and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spring onions and sprouts.
• Return chicken, stir in egg noodles and soy sauce mixture, and gently toss to combine.
• Serve immediately.

Teriyaki Chicken & Hokkien Noodles

Serves 2

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1 chicken breast cut into strips
1 large clove of garlic, crushed
2 chillies, finely chopped
shallots, finely sliced
Teriyaki Sauce (click to go to the link to make your own)
broccolini
capsicum
pak choy or Asian green
hokkien noodles
lime juice
olive oil

Do This -

• Make the Teriyaki sauce and let cool.
• Add chicken, chillies, garlic, shallots to a bowl and cover with Teriyaki sauce. Refrigerate for a few hours.
• Cover noodles with boiling water and let sit for 1 - 3 minutes. Drain and cover.
• Add olive oil to a hot pan cook the chicken (reserve the liquid) for a few minutes or until it turns opaque.
• Remove chicken and place in a bowl.
• Stir fry vegetables for a few minutes.
• Add the marinating liquid, chicken and noodles. Squeeze in half a lime.
• Combine and simmer until chicken is well cooked.

Optional - add cashews on top.

4 Ingredients - Olive Chicken Koftas with Olive Tapenade

4 Ingredients - Creamy Bacon & Sun Dried Tomato Chicken

Chicken Enchiladas with Beans

Serves 4

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1 tablespoon olive oil
500g chicken breast fillet or chopped barbecue chicken
10 enchilada tortillas or corn Mountain Bread
450g can refried beans
3/4 cup grated tasty cheese
375g jar chunky tomato salsa
avocado
sour cream


Do This -

1. Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Cook chicken for 4 minutes each side, or until cooked through. Stand for 10 minutes.
2. Meanwhile, heat tortillas using packet directions.
3. Slice chicken and put back into the frying pan with the refried beans. Stir until warmed through.
4. Place chicken and bean mixture onto each tortilla. Top with a little cheese. Roll up tightly to secure. Place onto a greased and lined baking tray.
5. Spoon salsa down centre of enchiladas. Sprinkle with remaining cheese. Bake for 18 to 20 minutes, or until heated through.
6. Serve with avocado and sour cream.

Also serve with a side salad of rocket, cherry tomatoes & red onion if you wish.

4 Ingredients - Too Easy Chicken Nuggets

Too easy is right!! These are so easy, and so yummy.
Miss 4 gobbled them up and asked for more.

As the title suggests, I found these on the 4 Ingredients website.

serves 2 - 4

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2 chicken breasts, cut into bight size pieces
1 cup(120g) breadcrumbs
1cup (125g) organic mayonnaise
1 tbsp. butter, melted


Do This -

1. Preheat oven to 180C.
2. Coat chicken with mayonnaise and roll in breadcrumbs.
3. Lay on a baking paper lined baking tray.
4. Drizzle with a little butter and bake for 20 minutes.

I didn't even use the butter, so it was only 3 ingredients and a winner!

Thai-Style Curry

This recipe is like a choose your own adventure story book.

You choose the type of curry.
You choose as many or as few vegetables as you like
You choose the meat or tofu...and come up with your own special thai-style curry.

Serves 4

 Get This -

• 2 tbsps thai red, green or yellow curry paste
• 400ml coconut milk
• 2 tbsps fish sauce
• 2 tbsps brown sugar
• 1 tbsp lime juice or 1 kaffir lime leaf finely shredded
• 400g - 500g diced chicken, pork, lamb, or prawns peeled and deveined. Or 300g tofu, diced and lightly fried
• fresh coriander
• 4 cups jasmine rice (cooked)

Choose your vegetables -

• small can bamboo shoots (drained and rinsed)
• small can water chestnuts (drained and rinsed)
• 125g baby corn spears, halved diagonally
• snow peas or snow pea sprouts
• capsicum
• carrots
• broccoli
• cauliflower
• shallots or onions
• beans or sugar snap peas
• zucchini

Do This -

1. In a wok or large saucepan, over medium high heat, combine coconut milk and curry paste, heat and stir constantly until the majority of the paste has dissolved. 2. And fish sauce, brown sugar and lime, stir until dissolved. 3. Add meat or tofu and vegetables, stir gently until well incorporated. 4. Let simmer for 10 - 20 minutes until meat and vegetables are cooked through. 5. Serve over rice or noodles and top with coriander or your favourite herbs.

Creamy Chicken Pasta Bake with Spinach & Semi-Dried Tomatoes

from Taste.com.au

Serves 4

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• 250g dried pasta
• 2 cooked chicken breasts, chopped 
• 100g baby spinach leaves
• 300ml light thickened cream
• 3/4 cup semi-dried tomatoes
• 1 1/2 cups grated parmesan cheese
• 1 cup grated mozzarella cheese

Do This -

1. Preheat oven to 200°C. Lightly grease a 5cm-deep, 20cm x 28cm (base), 8-cup capacity baking dish.
2. Cook pasta in a large saucepan of boiling, salted water for 10 minutes or until tender.
3. Drain pasta and return to saucepan. Add chicken, spinach, cream, tomatoes and 1 cup parmesan. Toss until well combined. Season with salt and pepper.
4. Spoon mixture into prepared dish. Top with mozzarella and remaining parmesan. Bake for 20 to 25 minutes or until golden. Spoon pasta bake onto serving plates. Serve.

Recipe from Taste.com.au

Rice Paper Rolls

This recipe is from Taste.com.au and tweaked a little.

From Taste.com.au

Makes 12

Get This -

• 1 cup shredded barbecued chicken
• 1 lebanese cucumber, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1/2 cup beansprouts, trimmed
• 1/3 cup fresh vietnamese mint leaves
• 1/3 cup fresh coriander leaves
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 12 x 22cm rice paper rounds (see note)
• sweet chilli sauce, to serve

Do This -

1. Combine chicken, cucumber, carrot, beansprouts, mint, coriander, lime juice and fish sauce in a large bowl.
2. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.
3. Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce.

Chicken Pasties

This was my first attempt at making pasties.
It is a little time consuming but very easy.
This amount makes a lot of pasties so I cooked half and froze half.
They froze really well, I wrapped them in baking paper so they wouldn't stick together.




Makes 12

Get This - 

• 30g unsalted butter
• 1/2 onion, chopped
• 1 tsp curry powder
• 1/2 carrot, peeled, grated
• 1 sticks celery, chopped
• 5 button mushrooms, chopped
• 1 cup shredded, barbecued chicken
• 1 cup frozen corn kernels
• 1 tbs plain flour
• 1 cup chicken stock
• 3 sheets puff pastry, defrosted
• Milk or egg yolk, to brush pastry

Note - You can change the vegetable to suit your taste, or to use whatever you have in the fridge. I used carrot, zucchini (finely diced, not grated), cabbage and corn.


Do This -

1. Preheat oven to 180°C. Melt butter in a pan over medium heat. Add onion and curry and fry until onions are soft but not brown. Add carrot and celery and cook for 1-2 minutes.
2. Add mushrooms and cook for 2 minutes. Add chicken and corn and stir until combined. Stir in flour, then gradually start adding stock, stirring, until mixture thickens. Set aside to cool.
3. Cut each pastry sheet into 4. Add about 2 spoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk.
4. Repeat with remaining pastry and mixture. Place on a lined baking tray and bake for 20-25 minutes or until golden.
5. Serve with a green salad or steamed vegetables

Pad Thai

This is a version of a recipe I found here.

Image found here

Serves 4

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250g rice stick noodles

500g chicken thigh fillets, sliced thinly
2 clove garlic, crushed
2 teaspoon grated ginger
1 red capsicum, sliced into thin strips and strips halved
1 large carrot, cut into matchstick
4 spring onions, sliced thinly
2 cups bean sprouts
1 or 2 red thai chilli, sliced thinly
2 tablespoons chopped palm sugar (or brown sugar)
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
3 eggs
fresh roughly chopped coriander leaves
chopped peanuts
Chilli flakes and sesame seeds (optional)

Do This -

• Prepare rice noodles according to directions listed on package.
• In a mixing bowl, whisk together sugar, soy sauce, rice wine vinegar, lime juice and fish sauce, set aside.
• Heat oil in a wok or large and deep non-stick pan over medium-high heat. 
• Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. 
• Add capsicum and carrots and saute 1 - 2 minutes then add garlic, ginger, spring onions and bean sprouts saute 1 minute longer. 
• Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. 
• Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Honey Soy & Ginger Chicken Noodle Stir Fry

I love a stir-fry!!


Serves 2

Get This -

1 chicken breast, trimmed, cut into strips across the grain
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon oil
2 garlic cloves, peeled, finely chopped
4cm piece ginger, finely grated
1 small onion, cut into thin wedges
1 medium carrot, cut into thin sticks
handful of green beans, trimmed, halved diagonally
(Or whatever stir-fry vegetables you have eg capsicum, snow peas, brocolli, baby corn)
enough noodles for 2 (I prefer rice noodles, but you could use hokkien, udon, stick noodles, or even a packet of 2 minute noodles)

Do This - 

• Combine chicken, soy sauce, honey, garlic and ginger in a bowl.  Let stand for at least 5 minutes to marinate. (An hour in the fridge is better)
• Cook noodles according to the instructions on the pack.
• Drain chicken and reserve marinade.  Heat oil in a large wok or fry pan over a high heat.  Add chicken and stir fry for about 2 minutes, until just cooked.  Remove chicken from wok.
• Add vegetables one at a time and stir-fry until cooked through.
• Add chicken, drained noodles and reserved marinade, combine until heated through.
• Serve with chopped herbs or spring onions.

Spaghetti with Chicken, Cherry Tomatoes and Pesto

This recipe is tweaked from one very similar on Taste.com.au
They used smoked chicken. I've never bought smoked chicken.
So I changed it to barbecued chicken.
Which I buy a lot!

from Taste.com.au

(serves 4)

Get This -

• 350g dried spaghetti pasta
• 135g (1/2 cup) bought basil pesto
• 300g barbecued chicken breast, thinly sliced
• 1 x 250g punnet cherry tomatoes, halved
• 30g (1/2 cup) finely grated parmesan

Do This -

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Add the pesto, chicken and tomato to the pasta and gently toss until well combined. Place the pan over low heat and cook, stirring, for 1-2 minutes or until heated through. Add the parmesan to the pasta and toss to combine.
3. Divide the pasta mixture among serving bowls and serve.

Creamy Chicken Pasta Bake

Serves 4

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250g dried macaroni pasta
2 cooked chicken breasts, shredded
3 bacon rashers, cooked and chopped
100g broccoli
300ml light thickened cream
1 can tomatoes
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese

Do This

1. Preheat oven to 200°C. Lightly grease an  8-cup capacity baking dish.
2. Cook pasta in a large saucepan of boiling, salted water for 10 minutes or until tender. 
3. Drain pasta and return to saucepan. Add cooked chicken and bacon, broccoli, cream, tomatoes and parmesan. Toss until well combined. Season with salt and pepper.
4. Spoon mixture into prepared dish. Top with mozzarella. Bake for 20 to 25 minutes or until golden.

Chicken, Mushroom & Peas Pasta Bake

Yet another variation of the pasta bake...

Get This -

200g dried macaroni (or other short pasta)
1 chicken breast, chopped
1/2 onion, chopped
100g button mushrooms, sliced
1 cup frozen peas
1 cup bechamel sauce
2/3 cup tasty cheese, grated
1/3 cup parmesan, grated

Do This -

• Cook pasta following instructions on the pack.
• Add small amount of oil to a frypan, cook chicken, onion mushrooms until chicken is browned and onion and mushrooms are soft.
• Combine pasta, chicken mixture, bechamel sauce, 2/3 of the cheeses and peas in an ovenproof dish. Sprinkle remaining cheese on the top and bake in a moderate oven for 20mins, or until golden.

Creamy chicken & mushrooms

Serves 4

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1 1/2 tbs olive oil
500g chicken thigh fillets
Salt & freshly ground pepper
400g flat mushrooms, sliced
2 garlic cloves, crushed
1 cup (250ml) chicken stock
1 cup (250ml) pouring cream
1 tbs dijon mustard
1 cup frozen peas
rice to serve

Do This -

Heat oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper. Add to pan with mushrooms and garlic.  Stir until chicken is lightly browned.


Stir in stock, cream and mustard. Bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.

Meanwhile, cook rice following packet directions.

Add frozen peas to the chicken.  Simmer until peas are heated through.

Serve over rice.

Angela's Chicken Soup

This recipe was kindly given to my by @AngelaPj when I had a very sore throat.

INGREDIENTS:

Chicken to fill half your pot.
Maryland is best and cheap but can have small bones so not for littlies.
You need cuts with bones to get the flavour.
I use wings, drumsticks and breast fillets (for a bit more meat).
Dried tarragon (optional)
Noodles
Rice
Chicken stock powder
Salt & pepper
Worcestershire sauce

Lots of vegies. Fill to top of pot. I like to use at least 10 different types.
Must have:
One bunch Shallots (definitely not onions)
Carrots
Potato
Pumpkin (not too much or will be too sweet)
Silverbeet or spinach or asian green like bok chuy or choy sum (use lots as it shrinks)

Optional:
Swede or turnip
Beans
Parsnip
Broccoli
Cauliflower
Zuccini
Celery
Squash
Brussel sprouts
Etc.

1. Boil Chicken for about ½ hour (as long as it takes to chop vegies) scrape off scum from top of water.
2. Add vegies and a few tablespoons of stock powder. Add tarragon and Worcestershire sauce and a little salt and pepper. Fill pot up with water.
3. Simmer for about 1 ½ hours.
4. Take out chicken and add noodles and a handful of rice.
5. Cook for another ½ hour or so.
6. Strip chicken from bones and put back in pot. Top up with water.
7. Add more stock powder, salt and pepper to taste.

Note: If using wings take them out before they fall apart otherwise the little bones escape from the skin.
Add a little more chicken stock than you need then you add water when you eat. That way you get more out of a pot cos there’s not much room for water in the pot with all those vegies.

Chicken and Mushroom Pasta Bake

And another chicken pasta bake......



Serves 4

Get This -

350g short pasta
1 teaspoon oil
2 teaspoons butter
1 barbecued chicken (including stuffing)
1 medium brown onion, chopped
2 spring onions, finely sliced
200g button mushrooms, sliced
300mL cream
1 tablespoon Dijon mustard
salt and pepper
1 cup grated tasty cheese

Do This -

1. Preheat oven to 180°C. Cook pasta in a large pan of boiling salted water until tender, drain and place in an 8cup ovenproof dish.
2. Heat oil and butter in large frying pan. Saute onion and mushroom until soft. 
3. Add white parts of spring onions (save green parts for garnish) and chopped stuffing and cook for another couple of minutes.  
   
4. Shred the chicken breasts from the barbecued chicken (remove the skin) and add to the pan.  Mix and season well with salt and pepper.
   
5. Mix cream and mustard in a separate bowl or jug.
   
6. Add everything to the baking dish and stir through. Sprinkle with cheese. Bake in moderate oven for about 20 minutes or until heated through and golden brown.
7. Serve with green spring onions sprinkled on top.