WCW- Chicken and Corn Spaghetti

Hands up who loves frozen vegetables? I alway have a pack (or three) in my freezer so that I can quickly add vegetables to my stews, soups, casseroles and stir fries.

Today's recipe relies on standard mixed vegetables, as well as a few delicious extras to make a hearty family meal.

Gather everything together- I use chicken breasts for this recipe but feel free to use thighs if prefered. My secret ingredient is a good quality chicken and corn soup- this makes the base of this recipe a breeze!



Everything simmers together in the same pot and then you just need to add cooked spaghetti, which makes clean up minimal. Always a plus in my book!



You can even add some toppings to this spaghetti dinner- I had some grated cheese and sesame seeds lurking in my fridge and so they were piled on top.



Creamy coated spaghetti, tender cubes of chicken and the family-friendly vegetables combine to make this dinner. Perfect for all the members of my family as our version is gluten free, but you can use standard spaghetti and soup bases if you do not have those dietary requirements.



Even better, this recipe can be made in the slow cooker by placing all of the ingredients apart from the pasta into the slow cooker on high for four hours-  then cook the spaghetti and add to the crockpot for the last half hour.

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Chicken and Corn Spaghetti

by November-23-2016

Ingredients

• 1 tablespoon sesame oil
• 2 chicken breasts
• 2 cups frozen vegetable mix
• 400 grams chicken and corn soup
• 1/4 cup trim milk
• to taste salt and pepper
• 250 gram packet spaghetti

Instructions

Heat the sesame oil in a large pan and add cubed chicken breast. Cook for 5 minutes, until chicken is mostly cooked.Add the frozen vegetables to the pan and cook for a further 2 minutes.Pour in the soup and milk, and season to taste. Simmer for a further 10 minutes.Meanwhile, cook the spaghetti according to packet directions. Stir through the chicken mixture and serve in bowls.

Details

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins 

WCW- Chicken and Chorizo Rice Pot

Even though Spring has arrived, we are still having some chilly evenings and there is nothing I like better than some warm comfort food in a bowl!  Even better if there is minimal prep and clean up. This rice pot is perfect for family dinners when you want something without much effort that still tastes delicious.

White wine, chicken stock, chorizo, chicken and rice pair together perfectly in this combination. You can also use shrimp in place of the chicken if wished.



The chicken is cooked first, then the chorizo is cooked to allow the oils to release. This gives the red pepper such a depth of flavour, and allows the flavour of the chorizo to permeate through the entire dish.



Cooking everything in one pot means minimal clean up- always a bonus in this house!



As this mixture simmers, it emits a beautiful smell and makes my whole house smell welcoming and homey.



Best served in a bowl with some mixed vegetables (either mixed through or on the side) and some parmesan cheese sprinkled on top. This goes great with some crusty bread and a glass of red wine for a dinner date, and is just as welcome during a busy weekend or cold evening.

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Chicken and Chorizo Rice Pot

Ingredients

• 1 tablespoon rice bran oil
• 500 grams chicken breast fillets
• 1, finely chopped red capsicum
• 2, sliced chorizo sausage
• 1 tablespoon tomato paste
• 1 tablespoon Tuscan seasoning
• 2/3 cup white wine
• 3 cups chicken stock
• 2 cups white rice

Instructions

Heat oil in a large frypan. Cook chicken for 5-6 minutes until browned. Transfer chicken to a plate. Reduce heat to medium. Add capsicum to casserole dish and cook for 10 minutes, until softened. Add chorizo and cook for 2 minutes, until chorizo has released some of its oils. Stir in tomato paste. Return chicken to the dish with Tuscan seasoning, wine and stock. Increase heat to high and bring to boil. Cover with a tight fitting lid and simmer for 30 minutes. Add rice and stir to combine. Reduce heat to low, cover and cook for 15 minutes until the rice is tender. Remove from heat and stand for 10 minutes.

Details

Prep time: 10 mins Cook time: 45 mins Total time: 55 mins 

WCW- Gluten Free Lemon Loaf

I have been trying my hand at gluten free baking, and I have come up with a way to use my bounty of lemons at the same time.

This lemon loaf is perfect for those with coeliac disease or gluten sensitivity- but everyone who sampled this loaf did't realise it was made with gluten free flour. That is a win in my book!

Here is what is needed to make the lemon loaf. If you do not have lemon oil, feel free to substitute normal vegetable oil and add in one extra lemon.



The batter is so fluffy and yellow, with beautiful chunks of lemon zest shining through.



Out of the oven, it made my entire house smell delicious!



Most of this loaf was gone before I had the change to take a photo, but here you can see the lemon glaze and the light, moist inside.



Totally good with coffee, for 3pm nibbles or even for breakfast!

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Gluten Free Lemon Loaf

by August-31-2016

Ingredients

• 1 2/3 cups gluten free self raising flour
• 1/2 teaspoon salt
• 1 cup white sugar
• 3 lemons
• 1/3 cup lemon flavoured oil (can sub with vegetable oil)
• 2 eggs
• 1/2 teaspoon vanilla extract
• 150 grams lite sour cream
• 1/4 cup milk
• 1 1/2 cups Chelsea lemon icing sugar
• 2 tablespoons hot water

Instructions

Preheat oven to 180 degrees C.Zest the three lemons and place in a mixing bowl with the salt, sugar and oil. Mix lightly then add the eggs, one at a time, and the vanilla extract. Add the sour cream and milk to the mixture, as well as the juice from the three zested lemons.Fold in the gluten free flour and pour into a loaf pan.Bake in the oven for 45-55 minutes.When the loaf is cool, mix together the icing sugar and hot water then spread over the top of the loaf.

Details

Yield: 1 loaf

Top Twelve Gluten Free Favourites

Eating gluten free can be easy when you eat fresh fruits, vegetables, meat and dairy products. But in today's busy lifestyles, sometimes it is necessary to have convenient snack and meal ideas at hand with minimal prep or cooking.

These are my top twelve gluten free favourites availabie throughout New Zealand at local supermarkets.

Diamond Gluten Free Instant Lasagne Sheets are perfect to recreate a delicious lasagne- either a meat or vegetarian filling. These also work well in the slow cooker.



Kraft Cheese Wedges are perfect on their own, or you can spread them onto crackers, rice cakes or even toast. These are great for a lunchbox snack too.



I struggled to find a gluten free fruit bread that had enough spice, but I have found it with the Burgen Spicy Fruit Bread. Gluten and dairy free, this bread still has a warm spicy taste and lots of plump dried fruit throughout the slices.



I was missing my normal muesli bars, and then I came across these Mother Earth Nut Bars. These are very filling, and don't taste too sweet. My favourite is the Cranberry flavour but there are other options with chocolate, almonds and yoghurt.



My son and I can't get enough of Lisa's Pumpkin and Kumara Hummus! So good with carrot sticks, rice cakes, parsnip chips or spread on seed toast.



I have been craving soup in the winter weather, and these pouch soups are fabulous to have in the pantry. No chilling is required, making them great to take to work too. The Laksa and Chicken and Corn flavours are my favourites.



These Sunshine Fruits from Meadow Fresh take me straight back to summer, and the Braeburn Apple in particular is amazing with gluten free cereal in the morning.



Another work staple, this Sealord Satay Tuna can be served cold straight out of the tin. I have had this on salad leaves, rice crackers, stirred through cold rice and even in a toastie made with gluten free bread.



I always used to have licorice to snack on for movie nights, and so this Irish Moss has been a good substitute. Made by the same company as my preferred licorice, these little morsels are great to nibble while watching TV or have in the car on long journeys.



Yes, you can make your own energy balls, but these packs of Frooze Balls are a bargain at around $2 a pack. Banana is yummy, and I also love the Cranberry and Original versions.



My family eats a lot of rice, and this Sunrice Rice and Quinoa Blend is a fun change for more protein, and fibre. I can cook this in a pot or rice cooker, and it is great hot or cold. My favourite way to serve this rice is with Pineapple Chicken, and it has made a great cold rice salad with beetroot and smoked salmon too.



I try to have eggs in the morning for breakfast, but sometimes I am in a hurry and so this cereal is one of my staples for busy mornings. Great with yoghurt, sliced fruit or just milk, this cereal has a nice berry flavour and isn't bland like other gluten free cereals I have tried.



If you follow a gluten free diet, I would love to know which snacks you always have on hand.

Coeliac Awareness Week- GF Chicken and Broccoli Lasagna

Since this week is Coeliac Awareness Week, I am sharing one of my favourite gluten free meals with you today.

Gluten Free Chicken and Broccoli Lasagna

This recipe is great as it uses only a few ingredients, and you can easily add other vegetables or use beef mince if preferred.



The smell of the sauce ingredients simmering is delicious, and makes my whole house smell wonderful.



The lasagna is easy to assemble too, with three layers repeated and some cheese sauce poured on top.



It isn't the prettiest meal, but it certainly packs a flavour punch.



Best of all, the vegetables in this lasagna get coated in cheesy goodness!



My boys gobble this up (they don't even know it has mushrooms!) and it keeps well for leftovers the next day.

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Gluten Free Chicken and Broccoli Lasagna

Ingredients

• 500 grams chicken mince
• 2 cups sliced mushrooms
• 1 can Watties Original Pasta Sauce
• 1 tablespoon tomato paste
• 3 cups frozen broccoli florets
• 1 sachet Maggi Gluten Free Cheese Sauce
• six sheets Diamond Gluten Free Instant Lasagna

Instructions

Preheat oven to 200°C. Lightly grease a large ovenproof dish with oil spray. Brown mince in a non-stick pan with a little oil spray.Add mushrooms to pan with tomato pasta sauce and tomato paste. Bring to the boil then simmer for ten minutes.Steam the frozen broccoli for 3 minutes until tender; drain.Make up the cheese sauce with 1 cup boiling water as per packet directions.Spread half the chicken mince over base of lasagna dish. Add half the broccoli. Place half the lasagna on top in a single layer then repeat all the layers.Pour cheese sauce over lasagna. Bake for 30 minutes until golden brown. Stand for ten minutes before cutting and serving.

WCW- Gluten Free Chocolate Peppermint Slice

Hi fellow foodies! This week I am starting to share my recipes with you as a printable format, so I would love your feedback on the new feature.

This gluten free Chocolate Peppermint Slice is a delicious alternative for those who cannot have a traditional biscuit base. however, it tastes so good that no-one will know it is gluten free!

Please make sure your cocoa powder, cooking chocolate and icing sugar are gluten free varieties. The biscuits I use for this base are Leda Arrowroot Biscuits.

You start by melting the butter and sweetened condensed milk together, then adding the other ingredients apart from the cooking chocolate and pressing this into a slice tray. Refrigerate for at east two hours. This base is very dark, rich and fudgy.



When it is set pour the chocolate over top and place in the fridge for a further hour.



Look at how rich and gooey this slice is!



This slice is great for a 3pm pick-me-up with a coffee, or a decedent after dinner treat.

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Gluten Free Chocolate Peppermint Slice

by Lauren Moore April-20-2016

A gluten free fudgy treat!

Ingredients

• 100 grams butter
• 3/4 cup sweetened condensed milk
• 205 grams gluten free plain biscuits, crushed
• 1 cup coconut
• 1/4 cup cocoa
• 1/2 cup icing sugar
• 1 teaspoon vanilla essence
• 1/2 teaspoon peppermint extract
• 200 grams dark cooking chocolate

Instructions

Melt the butter and sweetened condensed milk together in the microwave for 2 minutes until thickened and bubbly.Add the crushed biscuits, coconut, cocoa icing sugar and essences to the melted butter mixture.Press into a pan and leave in the fridge to set for at least two hours.Melt the cooking chocolate and pour over the slice. Refrigerate for a further hour then cut into 16 pieces.

Details

Prep time: 10 mins Cook time: Total time: 10 mins Yield: 16 pieces

WCW- Slow Cooker Broccoli Beef

With my recent diagnosis of coeliac disease, I have been on the hunt for meals that

• are gluten free
• are kid friendly
• take less than 30 minutes to make or can be slow cooked
• incorporate vegetables
• use everyday ingredients

I think I may be on to a winner with this Slow Cooker Broccoli Beef!

Slow Cooker Broccoli Beef

500g beef chuck pieces

1⁄4 cup soy sauce (gluten free if required) 

2 tablespoons apple juice  

1 tablespoon brown sugar  

2 teaspoons sesame oil  

1 head of broccoli, chopped into florets

300g spaghetti noodles (gluten free if required) 

Place the beef in the slow cooker, and add the sauce ingredients over top. Cook on high for 4-6 hours.

Turn the heat down to low for the last hour of cooking. take the meat and shred it or dice it into small pieces, then stir through the sauce to coat. 

Steam the broccoli in the microwave for 3 minutes, then add to the slow cooker. 

Cook the gluten free spaghetti according to packet directions, then drain and place in the bottom of a bowl. Top with the diced beef and broccoli, spooning extra sauce over top. 

My boys have miraculously decided that broccoli is their favourite vegetable, and I can see this on high rotation at our house as it was so easy to let the meat cook all day then do the finishing touches when we got home from after-school activities.

I am now on the lookout for more gluten free slow cooker dinners- if you have any great ones let me know in the comments!

Linking up with Tatertots and Jello and Diana Rambles!

WCW Chilli Black Bean Pizza

I love quick and easy dinners, but sometimes it is hard to incorporate vegetables into family favourites. Today I am sharing with you a pizza that my whole family loves (shhh don't tell my boys it is healthy) and is a vegetarian style, filling alternative to our usual ham and cheese pizza. The other great thing is that the Delmaine beans are gluten free, so if you use a gluten free pizza base as well, you have a perfect dinner option for those who cannot eat gluten.

Chilli Black Bean Pizza
1 pizza base
1/2 can Delmaine Black Beans in Chilli Sauce
1/2 cup pizza sauce
generous handful fresh baby spinach leaves
1/2 red capsicum, diced
1/2 cup grated cheese
125g light sour cream
1 fresh tomato, finely diced

On your pizza base, spread a thin layer of pizza sauce and then top with the black beans.



Top with the spinach, capsicum and cheese, then bake in the oven at 200 degrees C for 15-20 minutes.



Cut into wedges and serve with diced fresh tomato and a dollop of sour cream on top.



A yummy, easy weeknight dinner that tastes fresh and fabulous! You can definitely add additional topings such as olives, mushrooms or guacamole, depending on what you have available.