Main Dish recipes.

Hamburgers


Minced Beef
Eggs 
Water
Chopped Onion
Ketchup
Bread Crumbs


Put the minced beef in a mixing bowl. Crack a raxw egg and add it to the chopped meat. Add salt and pepper, about 1 to 2 tbsp of water, ketchup and breadcrumbs. Use a wooden spoon or your hand to lightly blend all the ingredients to gether. Mix lightly (DO NOT PACK) with one hand (as if squashing the meat with the ingredients) until all are blended to gether. Wash your hands as they will be greasy.
Have the cold water running in the sink, wet your hand, and lightly grab a handful of the prepared chopped meat. This water will help to add water to the patty (as it is being formed), and will make soft burgers. "lightly" press the patty together and shape it with both hands until it looks like a hamburger. Place on a plate and repeat the process. Cook to your liking.

Healthy Chicken Nugget Recipe

2 halved boneless/skinless chicken breasts (cut into chunks)

1 cup natural bread crumbs (you can use whole wheat breadcrumbs for a healthier option)

1 cup natural corn flakes

1 egg

Seasonings (Optional) such as cajun, mexican, italian, etc

Cut the chicken breasts into small chunk sized shapes, the thinner you cut the nuggets the easier they will cook. This also makes it easier for the kids to eat. Cover and set aside in a cool place for a few minutes.

Place corn flakes in a plastic bag and crush finely using the back of your hand or a rolling pin. Combine bread crumbs and crushed corn flakes in shallow bowl and set aside. At this point you can add a little dried oregano or garlic or any other herbs you think your kids may eat to the mixture.

In a separate bowl whisk the egg lightly. Then coat each chicken nugget lightly in egg mixture, then dip into bread crumb mixture. Coat evenly. Place chicken nuggets on lightly greased baking tray. Bake at 180° for approximately 20 minutes or until chicken nuggets are golden and cooked through.

Pasta Bake with Tuna.

340g Pasta

1 large can of tuna

1 carto of tomato coulis

3tbsp Marscapone

85g breadcrumbs 

140g cheese

30g butter

Cook pasta as normal. Place Tuna in bowl. Mix Tuna with tomato sauce, marscapone and cheese. Drain pasta and add into the Tuna mixture. Put in an oven proof dish, top with breadcrumbs and butter. Place in oven on a low heat to colour the breadcrumbs and to heat through.

Toad in the hole

For the "yorkshire pud" mix:

225g Flour

2 pinch sugar

3 eggs

275ml Milk

Put the flour and sugar in a bowl and season. Make a well in which to break the eggs. Whisk in the eggs, then slowly add the milk. Whisk it all together until there are no lumps. Place in the fridge for 1 hour.

Your toad in the hole:

8 Sausages

Dripping or you can use oil.

Preheat your oven to 200° Put a tin in the oven to heat through. When it is hot put in the dripping and the sausages. Frequently shake the tin to move the sausages around until they are coloured all over. 

Remove batter from the fridge, give a quick whisk and when sausages azre evenly covered remove the tin from the oven and pour batter over the hot tin- the batter should sizzle. Return tin to the oven for 30-40 mins.

Creamy Chicken and Pasta Bake

Ingredients

• 1/2 pound fusilli pasta, freshly cooked according to package directions
• 1 pound boneless, skinless chicken breasts, cut in bite-sized pieces
• Salt and freshly ground black pepper to taste
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 teaspoons dried basil
• 1 cup chicken broth
• 1 cup half whole milk-and-half cream
• 1 cup shredded Parmesan cheese, divided

Directions

1. Heat oven to 350 degrees F. Wipe arond the sides with some oil; place cooked pasta in the pan and set aside.
2. Heat 1 tablespoon olive oil in a large frying pan over medium high heat. Season chicken pieces with salt and pepper; add to pan. Saute for 2-3 minutes or until lightly browned; transfer chicken pieces to baking dish with pasta.
3. In the same pan, combine  1 tablespoon olive oil with the butter; add the garlic and onion, saute 2 minutes.
4. Stir in tomatoes, basil and chicken broth; bring to a boil. Reduce heat and simmer 10 minutes. Stir in the half and half and 1/2 cup parmesan cheese. Season with salt and pepper.
5. Pour tomato mixture over the pasta and chicken. Sprinkle with remaining parmesan cheese. Bake, uncovered, about 20 minutes or until bubbling and golden brown.