One Pot Mexican Style Chicken & Rice

 

Ingredients

1 tbs extra virgin olive oil

500g chicken stir-fry pieces

4 spring onions

35g taco seasoning mix

1 cup medium-grain white rice

500ml chicken stock

250g cherry tomatoes, quartered

Instructions 

1. Heat oil in a large heavy-based frying pan over medium-high heat. Add chicken to pan. Cook, stirring, for 3-5 minutes or until cooked through and browned.

2. Thinly slice onion, separating the whites and greens. Add whites and taco seasoning to the chicken. Cook for 1 minute, stirring until combined.

3. Stir in rice. Add stock and 150ml water. Stir to combine. Bring to the boil. Reduce heat to medium. Cover and simmer for 20 minutes or until rice is tender. Remove from heat.

4. Top chicken mixture with tomatoes and remaining onion. Season with freshly cracked black pepper. Serve.

Coffee Truffles

 

Ingredients 

200 Grams Of Dark Chocolate 

1/3 Cup Of Thickened Cream

2 Teaspoons Of Instant Coffee

1/2 Cup Of Chocolate Sprinkles

Instructions 

1. Combine chocolate and cream in a microwave-safe bowl.

2. Microwave uncovered for 2-3 minutes, stirring every minute until chocolate has melted.

3. Stir in coffee powder 

4. Place the covered bowl in the fridge for 4 hours or until firm.

5. Line a baking tray with baking paper or use a patty cake cup.

6. Take 2 teaspoons of mixture and roll into balls then roll it into the sprinkle and place on tray or patty cake cups. 

7. Refrigerate again till firm. 

Cheesy Bacon & Chicken Pasta With Broccoli

                                            

                                               

Ingredients

1 packet penne or your favorite pasta

4 slices bacon, chopped

1 kilo boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and black pepper to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian seasoning

2 cups broccoli florets

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup cream

1/2 cup chicken broth

Fresh parsley, chopped, for garnish

Instructions 

1. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon from the skillet and set aside.

3. Season the chicken pieces with salt, black pepper, garlic powder, onion powder, and dried Italian seasoning.

4. In the same skillet with the bacon drippings, add the seasoned chicken. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

5. In the same skillet, add the broccoli and sauté for 3-4 minutes until slightly tender.

6. Pour in the cream and chicken broth, stirring to combine. Bring the mixture to a simmer.

7. Add the shredded cheddar, mozzarella, and Parmesan cheeses. Stir until the cheeses are melted and the sauce is smooth.

8. Return the cooked chicken and bacon to the skillet. Add the cooked pasta and toss everything together until well coated in the cheesy sauce.

9. Cook for an additional 2-3 minutes until heated through.

Adjust seasoning with salt and black pepper if needed.

Garnish with chopped fresh parsley.

Water Bread

     

                                                   

Ingredients 

480ml of lukewarm water 

3 tablespoons of sugar 

10grams of instant yeast 

3 tablespoons of oil 

1 tablespoon of salt

4 1/2 cups of flour 

Instructions 

1. In a large mixing bowl add water, and sugar and stir, then add in your yeast, and stir again

2. Add in salt and oil, then gradually mix in your flour till it forms a dough ball. Shouldn't be sticky. 

3. Cover and let rise for 30 mins 

4. After 30 mins move the dough around a bit to release some of the air (put a little oil on your fingers first)

5. Make 6 equal balls and put them on a lightly greased tray. 

6. Let rest for 30 more minutes 

7. Preheat oven at 180 degrees and place your tray in the oven for around 30 mins 

Apricot Delight

                               

                                           

Ingredients 

3 cups dried apricots 

3 cups shredded coconut 

Sugar (Optional)

Instructions 

1. Blend dried apricots and coconut together until a dough is formed 

2. Roll into balls or press into a pan into place 

3. Place in fridge for 30 minutes 

4. Cut into pieces if using a pan 

5. Roll in sugar ( optional )

Side Note

Keep in an airtight container or ziplock bag for up to 2 weeks in the fridge or Ziplock bag in the freezer keep for up to 2 months 

2 Ingredient Scroll Dough

                                          

                             

Ingredients 

1 Cup Self Raising Flour 

1 Cup Greek Yogurt

Pinch Salt

Instructions 

1. Preheat oven to 180C (Fan Forced) 200C for gas 

2. Line baking trays with baking paper

3. In a large bowl mix flour and yogurt to make a dough ball 

4. Knead for several minutes add more flour if needed

5. Flour bench then add your dough ball, roll it out to a rectangle around 40x25cm

6. Add desired toppings across the whole rectangle 

7. Roll up dough starting from the long side

8. Cut into desired sizes and roll into scroll shape 

9. Bake for 20 minutes or until golden brown 

Flavor Ideas

Cheese and Vegemite

Spinach and cheese 

Pizza

Ham and cheese 

Flavor possibilities are endless...

Protein Balls

 

Ingredients 

Main Base Recipe

1. 3 Cups Rolled Oats 
2. 1/2 Cups Protein Powder
3. 1 Cup Peanut Butter
4. 1/2 Cup of Honey or Maple Syrup 
5. 1/4 Cup Choc Chips (Optional)

Instructions 

In a large mixing bowl add your dry ingredients and mix until combined, Add your peanut butter then syrup or honey, and mix well.

You can then add in any add-ins you want to at this point depending on the flavor you want. 

Lightly wet hands and form 20-24 balls of dough, place on a plate or tray and refrigerate till firm.

Side Notes 

To store place in a sealed container in the fridge for up to 4 weeks 

If you make a big batch you can place in ziplock bags and frozen for up to 6 months

Rocky Road

 

Ingredients

• 250g milk chocolate chopped
• 250g dark chocolate chopped
• 2 tbsp Coconut oil
• 2 Cherry Ripe chocolate bars, chopped
• 200g mini marshmallows
• 1/2 cup chopped peanuts 
• 1/2 cup desiccated
• 
  

Method

1. Line a 20cm x 30cm slice pan with baking paper, cling wrap, or foil.
2. Combine all ingredients (except milk and dark chocolate) in a bowl and mix well.
3. Melt milk, dark chocolate, and Coconut oil in a double boiler or microwave on low.
4. Pour dry ingredients into melted chocolate and mix well.
5. Pour the mixture into the tin. Refrigerate until set.
6. Cut into slices (square or triangles) with a warm knife.

Peppermint Patties

 

•1/4 cup coconut butter (cashew butter might also work)

•1/4 cup + 2 tbsp coconut oil •2 tbsp raw honey or pure maple syrup •1 tsp pure peppermint extract

chocolate coating: •10oz dark chocolate (i use dairy-free and refined sugar-free) •1 tbsp coconut oil

instructions: 1. add the coconut butter and coconut oil to a microwave-safe glass dish and heat until the coconut oil is melted, then mix together the warmed coconut butter and melted coconut oil until smooth. 2. next, mix in the sweetener and peppermint extract then place the mixture in the fridge to chill for 1 hour. 3. after 1 hour, remove from the fridge and stir everything together until it’s smooth and creamy (if it’s too hard, let it sit out for a little bit before stirring). 4. scoop the filling with a spoon and place the spoonfuls on a tray lined with parchment paper (this recipe makes about 14). 5. cover the spoonfuls with a separate piece of parchment paper then gently press down on each spoonful and smooth it into a circular shape using your fingers. 6. place the peppermint patties in the freezer for several hours, until frozen. 7. after several hours, add the chocolate and coconut oil to a microwave-safe glass dish and heat until melted, stirring frequently so the chocolate doesn’t burn. 8. once the chocolate is melted remove the peppermint patties from the freezer and coat each one in the melted chocolate, then place back on the lined tray. 9. place the peppermint patties in the fridge until the chocolate has hardened, then enjoy! 10. store in the fridge for up to 5 days or in the freezer for long-term storage.