Chicken and Macaroni Bake

A delicious all-in-one meal that is easy to prepare

Ingredients

• 2 cups macaroni uncooked
• 500 g chicken breast fillet cut into strips
• 1 onion large finely chopped
• 1 carrot finely chopped
• 2 zucchinis finely chopped skin on
• 3 bacon rashers chopped
• 440 mls tomato soup
• 1/3 cup cream
• 1 1/2 cups cheese grated
• 1 pinch salt and pepper *to taste

• Method

• STEP 1Cook macaroni in boiling water, Drain, rinse and set aside.
• STEP 2Cook chicken in a pan and set aside.
• STEP 3Fry vegetables and bacon, cooking for approximately 10 minutes.
• STEP 4Add chicken and cook for a few minutes more.
• STEP 5Combine macaroni, soup, cream, salt and pepper.
• STEP 6Mix with chicken and vegetables.
• STEP 7Pour mixture into a flat ovenproof dish and sprinkle with cheese.
• STEP 8Bake at 180C for approximately 20 minutes or until cheese is melted and browned.

• Notes

  This recipe is great as leftovers as well.
  Sour cream can substitute cream.

The kids love rolling

CHICKEN AND AVOCADO TORTILLA CONES

The kids will love rolling up these tasty tortillas and then eating them!

INGREDIENTS

• 1 large (about 285g) skinless chicken breast
• 4 tablespoons (1/3 cup) ricotta
• 2 spring onions, finely sliced
• 2 tablespoons finely chopped flat-leaf parsley
• 4 tortillas, halved
• Flesh of 1 avocado, sliced
• 1 Lebanese cucumber, cut into batons
• A handful of baby spinach

• METHOD

  • 1
    Heat a chargrill to medium and cook the chicken breast for 6 minutes on each side or until cooked through.
  • 2
    Meanwhile, combine the ricotta, spring onions and parsley, then season with salt and pepper. Spread each tortilla half with ricotta mixture. Slice the grilled chicken and divide among tortilla halves with some avocado, cucumber and spinach leaves. Roll each tortilla into a cone shape, tie with string and serve.

COLD CHICKEN SALAD WITH DIJONNAISE

Perfect for a weekday packed lunch or a summer picnic, the fresh flavours of this chicken salad will shine

INGREDIENTS

• 1 x 250g cold poached chicken breast, sliced into thin shreds
• 1 carrot, peeled, halved, thinly sliced
• 1 small red apple, cubed
• 8 -10 walnuts
• 1 celery stalk, thinly sliced
• 1 tbs whole-egg mayonnaise
• 1 tbs Dijon mustard
• 1 cup shredded green cabbage
• Lemon juice, to taste

• METHOD

  • 1
    Combine the shredded chicken, carrot, apple, walnuts and celery in a bowl. Stir through the mustard and mayonnaise and season with salt and pepper to taste.
  • 2
    Divide the shredded cabbage between two plates, then squeeze over a little lemon juice and pile the chicken salad on top.

CHICKEN ZEBRA SANDWICHES

INGREDIENTS

• 2 cups (320g) shredded cooked chicken
• 3 tablespoons whole-egg mayonnaise
• 1 tablespoon chopped flat-leaf parsley
• 2 celery stalks, finely chopped
• 6 slices each rye and multigrain bread

• METHOD

  • 1
    Mix filling ingredients in a bowl. Season, then spread filling over rye bread and top with multigrain. Remove crusts and cut each sandwich in half.

DULCE DE LECHE BANANA BREAD

Banana bread has always been a chart topper. This staple has received an update with dulce de leche and a drizzle of coffee icing.

INGREDIENTS

• 1 1/4 cup (300g) sour cream
• 100ml thickened cream
• 1 tsp bicarbonate of soda
• 125g unsalted butter, melted, cooled
• 250g caster sugar
• 2 eggs, lightly beaten
• 1 tsp ground cinnamon
• 2 cups (300g) plain flour, sifted
• 1 tsp baking powder
• 50g dark chocolate chips
• 2 large ripe bananas, mashed
• 1 cup (100g) walnuts, toasted, chopped
• 1/3 cup (110g) dulce de leche (South American milk caramel)
• 125g pure icing sugar, sifted
• 11/2 tbs espresso, cooled

• METHOD

  • 1
    Preheat oven to 180°C. Grease and line a 28 x 12cm loaf pan with baking paper.
  • 2
    Combine sour cream, thickened cream and bicarb in a large bowl. Set aside for 10 minutes or until bubbles appear on the surface. Add butter, sugar and eggs, and stir to combine. Stir through cinnamon, flour and baking powder, then add choc chips, bananas and half the walnuts. Swirl through dulce de leche. Spread into pan and bake for 1 hour or until a skewer inserted into the centre comes out clean (cover loosely with foil if browning too quickly). Cool for 10 minutes, then turn out onto a wire rack to cool completely.
  • 3
    Combine icing sugar and espresso until a soft icing forms. Drizzle over banana bread and top with remaining walnuts.

SALMON FISHCAKES

SALMON FISHCAKES

INGREDIENTS

• 2 x 200g cans smoked salmon fillets, well drained
• 2 eggs, separated
• 2 tablespoons mayonnaise
• 2 teaspoons wholegrain mustard
• 1 tablespoon chopped dill
• 1 teaspoon mild paprika
• 4 spring onions, finely sliced
• Grated rind and juice of 1 lemon
• 2 cups (120g) soft white breadcrumbs
• 1-2 tablespoons sunflower oil
• Low-fat tzatziki and lemon wedges, to serve

• METHOD

  • 1
    Preheat the oven to 180°C.
  • 2
    Place salmon, yolks, mayonnaise, mustard, dill, paprika, onions, lemon rind and juice, and half the crumbs in a food processor. Process to a coarse mixture and use your hands to shape 12 small patties.
  • 3
    Beat eggwhites lightly with a fork. Dip each patty into whites, then into remaining breadcrumbs. Refrigerate for 15 minutes.
  • 4
    Heat oil in a non-stick frypan over medium heat and cook patties for 1 minute each side until golden.
  • 5
    Transfer to a baking tray and bake for 5 minutes to warm through. Serve with tzatziki and lemon.

CHUNKY HUMMUS DIP

This hummus dip by recipe writer Mandy Biffin tastes fantastic with vegetable sticks or even spread on small toasted breads.

INGREDIENTS

• 800g canned chickpeas, rinsed, drained
• 1/4 cup (125ml) lemon juice (from about 3 lemons)
• 1/3 cup (80ml) olive oil
• 1 garlic clove, chopped
• 1 tablespoon tahini*
• Vegetable or taro chips* and carrot sticks, to serve

• METHOD

  • 1
    Place the chickpeas, juice, oil, garlic, tahini and 2 tablespoons water in a food processor and process to a chunky puree. Serve with chips and carrot sticks.