Barbecue Bacon Chicken Bake

Barbecue Bacon Chicken Bake

Intro

Easy-to-make chicken with a little variation. Great on the grill but just as good baked in the oven when you can’t grill out.

Ingredients

  • cooking spray
  • 8 slices bacon
  • 4 skinless, boneless chicken breast halves
  • ¾ cup barbeque sauce (such as Cattlemen’s® or Jack Daniel’s®)

Method

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
  2. Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
  3. Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

Source

Barbeque Bacon Chicken Bake Recipe (allrecipes.com)

Fried Cabbage and Egg Noodles

Fried cabbage and egg noodles

Intro

It’s cabbage that is lightly browned in butter and tossed with egg noodles for a wonderful, hearty, and fast dish.

Ingredients

  • 1 (16 ounce) package egg noodles
  • 1 stick butter
  • 1 medium head green cabbage, chopped
  • salt and pepper to taste

Method

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until the pasta is tender yet firm to the bite, about 5 minutes; drain.
  2. Meanwhile, melt butter in a large skillet over low heat. Add cabbage and season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Add cooked noodles; cook and stir until the noodles begin to brown, about 5 minutes.

Source

This recipe is from

Fried Cabbage and Egg Noodles Recipe (allrecipes.com)

Tomato Soup

Tomato Soup

Intro

Easy and healthy recipe that helps you warm up on a cold night.

Ingredients

  • Onion: To infuse the soup with extra flavour and slight sweetness. Use a yellow or sweet onion if preferred.
  • Diced tomatoes: Canned low-sodium diced tomatoes are used or try fire-roasted diced tomatoes for even more flavour.
  • Evaporated milk: To add creaminess and thickness to the soup. Use 2% partly skimmed evaporated milk to keep it on the lighter side.
  • Salt and pepper: To enhance the flavour of the soup. Adjust according to your desired taste.

Method

  • Heat a tablespoon of olive oil in a medium-sized soup pot or Dutch oven over medium heat. Cook the onions for 5-7 minutes, until softened.
  • Add diced tomatoes and bring to a simmer. Cook for 15 minutes, remove from heat and add evaporated milk.
  • If using an immersion blender, blend soup until smooth. If using a regular blender, allow the soup to cool for 10 minutes before removing to the blender. Blend until smooth. If the soup is too thick, add additional milk or broth. Return to saucepan.
  • Add salt and black pepper to taste, and heat over medium-low heat until ready to serve. Garnish warm soup with freshly grated parmesan and basil to serve.

Source

This recipe is from

3-Ingredient Tomato Soup {with Canned Tomatoes} (hauteandhealthyliving.com)

Pesto chicken

Pesto Chicken

Intro

A nice and easy Pesto chicken that can be placed in refrigerator for another day.

Ingredients

  • 4 skinless, boneless chicken breast halves
  • ½ cup prepared basil pesto, divided
  • 4 thin slices prosciutto, or more if needed

Method

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Source

Pesto Chicken Recipe (allrecipes.com)https://www.allrecipes.com/recipe/214188/pesto-chicken/

Roasted Cauliflower Steaks

Roasted Cauliflower ‘Steaks’

Roasted Cauliflower ‘Steaks’

Intro

A nice and tasty cauliflower steak easy to make for the family

Ingredients

  • 1 head cauliflower, trimmed
  • 2 tablespoons extra-virgin olive oil, or more to taste
  • ¼ teaspoon garlic powder, or to taste (Optional)
  • salt and ground black pepper to taste

Method

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Place the cauliflower onto a cutting board with the stem side facing upwards; cut vertically into 4 steaks approximately even in thickness. Arrange ‘steaks’ onto the prepared baking sheet. Drizzle olive oil over the steaks; season with garlic powder, salt, and black pepper.
  3. Roast in preheated oven for 20 minutes, turn with a spatula, and continue to roast until soft in the middle and darkening around the edges, about 15 minutes more.

Source

Roasted Cauliflower ‘Steaks’ (allrecipes.com)https://www.allrecipes.com/recipe/240070/roasted-cauliflower-steaks/

Tinned meatballs and pasta

Tinned meatballs and pasta

Intro

A quick and easy family favourite meal

Ingredients

  • Meat balls
  • Pasta (any kind)
  • Cheese (optional)

Method

  • boil the pasta
  • Simmer the meat balls
  • Mix them both together continuing to stir
  • Serve

Source

This was sent in by William

Macaroni and Cheese

Mac and Cheese

Introduction

A Scottish family favourite which is tasty and easy to make on a budget

Ingredients

  • Macaroni (any type will do)
  • Cheese sauce sachet
    optional – if you want to make your own cheese sauce.
  • Cheese – 100g
  • Milk – 500ml
  • flour – 4 tbsp
  • butter – 50g

Method

  • Bring the macaroni to boil.
  • melt the butter
  • add flour and milk together
  • add in the cheese
  • alternatively mix and cook cheese sauce as per packet instructions
  • then mix to a creamy texture
  • then mix with the macaroni

Source

These source was sent in by William

Hotdog and noodles

Hotdog & Noodles

An old family favourite that costs next to nothing. you could server this as a light lunch to a family of 3 for less than £3

Ingredients

  • A pack of your favourite noodles (per person)
  • Tin of Hot Dogs

Method

  • Bring the water to the boil (add a bit more water for a soupy version)
  • Add the noodles and bring back to the boil
  • Slice the hotdogs in to small pieces, or whole if you prefer
  • Add them to the cooking noodles
  • Boil for as long as the noodle pack suggests
  • Serve

Source

This was sent in to us from Elizabeth Ann Dempster