Monthly Archives: February 2014

Egg and Veggie Pies

I don’t actually know what to call these! They are kind of like quiche but have no pastry, a bit like a slice but I cook them in a muffin tin! No oil, low fat, lots of veges and high in protein! Perfect for the lunch box or even a quick midweek lunch or dinner!

Yummy! So good for you too!

Yummy! So good for you too!

Egg and Veggie Pies

Ingredients:
6 eggs
2 cups of vegetables (I often use 1 grated carrot and 1 grated zucchini) OR (a slice of grated pumpkin and a small tin of corn) You can also use 2 cups of frozen vegetables eg peas, corn and carrots!)
1 cup (approximately!) of diced bacon, chopped ham or a small tin of tuna or salmon
1 cup Self Raising Flour (Wholemeal flour works very well here!) (*You can make this without flour! They won’t rise as much and won’t have a ‘crust’ on the bottom, but the taste will be fine!)
1 cup grated low fat cheese
1 teaspoon minced garlic or 1 finely chopped clove of garlic
Seasoning (salt, pepper and fresh or dry herbs)

Method:
1. Preheat your oven to 200 C

2. In a large bowl whisk eggs, garlic and any seasoning.

Whisk eggs with garlic and any herbs or seasoning to your liking!

Whisk eggs with garlic and any herbs or seasoning to your liking!

3. Fold in vegetables and bacon, ham or tuna.

Add in any combination of vegetables, ham, bacon or tuna

Add in any combination of vegetables, ham, bacon or tuna

4. Lightly mix in the flour (remember you don’t have to use flour! Gluten free flour will work fine to make a crust)

Add in the flour (You may leave it out too!)

Add in the flour (You may leave it out too!)

5. Add in the cheese and mix gently until all combined.

Add in one cup of low fat grated cheese

Add in one cup of low fat grated cheese

6. Pour into a 12 case muffin tin. You can use cupcake wrappers or grease the tins. (I like to use these café style muffin wrappers)

Divide mix between 12 muffin wrappers

Divide mix between 12 muffin wrappers

7. Bake for about 25 mins or until lightly browned on top.
062

8. Serve with a salad for dinner or allow to cool and pop into the lunch box…they are delicious hot or cold!

Perfect for the lunch box! High in protein!

Perfect for the lunch box! High in protein!

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Home-Baked Chicken Nuggets

Home-Baked Chicken Nuggets

Home baked nuggets are much healthier, more cost effective and much tastier! You can use this recipe to make small nuggets or schnitzel sized dinner portions. You can also shallow fry these (hubby prefers them that way, but since I am watching his weight, he is more than happy to have this healthy version!) The kids will love these!

Healthy home baked chicken nuggets

Healthy home baked chicken nuggets

Ingredients:

2 large Chicken Breasts
Fresh Bread crumbs (Use 6 or so slices of any bread and process them in your food processor/chopper) or store bought bread crumbs are fine too! Multigrain bread works well. You can season this if you like.
4 eggs
2 teaspoons of minced garlic or 2 garlic gloves chopped
Plain flour
Oil for spraying (Any type)
Optional: Salt and Pepper, Paprika, Fresh or dried parsley (or other herbs and spices to taste) You may find kids like the least amount of these!

Method:
1. Preheat your oven to 190˚C

2. Slice the chicken breasts into small sizes. (Nugget shaped or whatever!) Then use a meat mallet to lightly flatten the chicken. (You don’t have to do this, just makes cooking faster)

Give the nuggets a good bash!

Give the nuggets a good bash!

3. Make egg mix: beat eggs. You can leave them as is or add in garlic and any herbs or spices.

Beat your eggs...you can season it with salt and pepper or herbs

Beat your eggs…you can season it with salt and pepper or herbs

4. Set up a station for crumbing! Dip each nugget into flour, then egg wash and finally bread crumbs.

Dip in flour, then egg and finally the crumbs

Dip in flour, then egg and finally the crumbs

5. Lay nuggets on a baking tray lined with paper. Spray each nugget with a spray of oil. (You can be generous with the oil or sparingly for a healthier nugget!)

Lay the nuggets on a tray and spray with oil

Lay the nuggets on a tray and spray with oil

6. Bake for 15 mins. Then turn each nugget over and spray again with oil. Bake for a further 15 mins or until lightly browned.

The more oil you spray on, the more golden your nuggets will be!

The more oil you spray on, the more golden your nuggets will be!

7. Serve with some aioli, tomato sauce or whatever you like!

These are also great for lunches, serve them alone, in sandwiches or wraps!

This is a super fun cooking activity for kids to make!

The kids will love helping you cook these!

The kids will love helping you cook these!

Raspberry Apple Cakes

These cakes are deliciously moist, light and freeze so well. They are lower in fat and sugar, so pop them into the kids’ lunchboxes, have with a cuppa or top them with cream cheese icing or melted white choc for something special!

mmmm...perfect just the way they are!

mmmm…perfect just the way they are!

Ingredients:
90g butter (softened)
1/3 cup sugar
2 eggs
1 teaspoon vanilla essence
2 Tablespoons milk
1 and 1/2 cups Self Raising flour
1 medium sized apple (skin off and grated)
1 cup frozen raspberries (or blueberries or mixed berries)

Topping
1/4 cup rolled oats
(You could also add a few white choc buds on top to make them extra special!)

Method:
1. Preheat oven to 180C

2. Mix butter, sugar, egg, milk and vanilla. (I use my electric mixer for about 2 mins)

Mix butter, eggs, vanilla, sugar and milk

Mix butter, eggs, vanilla, sugar and milk

3. Using a spoon or spatula lightly fold in the grated apple and flour. (Don’t over mix)

Lightly fold in the flour and apple

Lightly fold in the flour and apple

4. Carefully add in frozen berries. (Don’t over mix)

Carefully mix in the berries

Carefully mix in the berries

5. Divide mixture evenly into a 12 cupcake tin. Sprinkle each cupcake with oats.

Sprinkle oats on before you bake

Sprinkle oats on before you bake

6.Bake for 20 minutes or until lightly browned.

These will freeze beautifully. You can serve them as is or…..
Drizzled with melted white choc or a blob of cream cheese icing! (*Cream cheese icing recipe below)

*cream cheese icing: beat 125g of Philly cream cheese with 1/2 cup of caster sugar. You can add some another raspberry on top of each iced cake too!)