-
Parenting on Female First
BAKED CHEESY DIPPERS WITH NACHOS BEANS & CHEDDAR
Feeds: Four people
Preparation time: 10 minutes.
Cooking time: 15-20 minutes.
Ingredients:
12 Birds Eye chicken dippers cooked
1 x 400g can kidney beans rinsed well and drained
1 ripe avocado, roughly chopped
200mls sour cream or crème fraiche
salt and pepper
100g Tortilla chips
50-75g grated Cheddar cheese
2 tbsp fresh coriander chopped
How to cook:
Pre heat a grill or oven to medium setting
Place the kidney beans, avocado, sour cream and salt and pepper into a bowl and mix well
Add the dippers cut into 3 pieces
Carefully fold in the nacho’s and mix a little
Spoon into a 30 x 25cn deep baking dish and top with the grated cheese.
Bake or grill until the cheese is melted and warmed through.
Sprinkle with chopped fresh coriander and serve warm with the salsa.
AVOCADO AND ROASTED CORN SALSA
Feeds: Four people
Preparation time: 10 minutes.
Cooking time: 10 minutes.
Ingredients:
2tbsps vegetable oil
2 ripe avocados, peeled and scooped into small pieces
200g Birds Eye sweetcorn, defrosted and patted dry really well
1 clove garlic, peeled and crushed
juice of 1 large lime
½ tsp ground cumin
salt and pepper
touch of fresh chilli (optional, some kids do like chilli believe it or not!)
How to cook:
Heat the vegetable oil in a wok or frying pan
Add the sweetcorn, cumin (and chilli if you are adding) and cook for a couple of minutes until the ears turn slightly golden, then spoon into a bowl
Add the avocado, garlic, lime juice, salt and pepper and mix well
Serve with the nachos.
BONFIRE BEANS WITH DIPPERS & TWICE BAKED JACKETS
Feeds: Four people
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
For The Dip:
1 small onion peeled and finely chopped
2 tbsp olive oil
1 x 400g can baked beans, reduced salt and sugar
1 x 415g can Cannellini beans, rinsed and drained well
Dash of Worcester sauce
4 tbsp Bar b q sauce (Heinz)
100g cooked Birds Eye sweetcorn
For The Twice Baked Jackets:
2 tbsp olive oil
1 large onion, peeled and sliced
4 rashers streaky bacon, chopped
4 large baking potatoes, cooked, microwave is okay here, halved then scooped out
pepper
no salt needed
12 dippers cooked and hot
How to cook:
Heat 2 tbsp of olive oil in a non stick frying pan, add the onion, then add the streaky bacon, cook for 6-8 minutes, then add to the cooked potatoes.
Scoop the potato mix back into the shells, place on a tray and pop into the oven to re heat for about 15 minutes.
Meanwhile place the olive oil into a pan and add the onion and cook for 10 minutes to soften.
Next add the beans, Worcester sauce, bar b q sauce and sweetcorn and warm through, no not over mix.
Serve dippers warm with the beans and stuffed jacket potatoes.
CHUNKY FISH FINGER WITH SWEET & SOUR DIP
Feeds: Four people
Preparation time: 10 minutes.
Cooking time: 15-20 minutes.
Ingredients:
2 x packs of Birds Eye 6 Chunky Omega 3 fish fingers
8 tbsp mayonnaise
1 tbsp runny honey
1 tbsp Worcester sauce
3 tbsp ketchup
juice and finely grated zest 1 lime
1 tbsp chopped parsley
2 tsp Dijon mustard (optional)
200g cooked Birds Eye frozen sweetcorn
200g Birds Eye cooked peas
100g baby spinach leaves
4 Birds Eye waffles, cooked
How to cook:
Bake or grill the fish fingers until nice and crisp.
Place the mayo, honey, Worcestershire sauce, ketchup, lime zest and juice, parsley and mustard into a bowl and mix well.
Place a few spinach leaves on each plate with a warm waffle.
Top with the 3 fish fingers and surround with a few peas and a little sweetcorn.
Spoon over a little dip and serve the rest in a small bowl.
EASY COURGETTE FRIES
Feeds: Six to eight people
Preparation time: 15 minutes.
Cooking time: 20 minutes.
Ingredients:
3 medium courgettes washed and really dried well
4-5 tbsp plain flour
268mls milk
250g fine ground polenta, the finer the better
salt
ground pepper
vegetable oil
250g cream cheese
4-5 tbsp milk
3-4 tbsp chopped chives or parsley
chilli pepper optional
How to cook:
Heat the fryer to the temperature of 175C.
Cut the courgettes into 2cm sticks.
Place the flour into one bowl and the milk into another bowl.
Season the milk with a little salt and pepper.
Flour the courgettes well a few at a time and then place into the milk, then straight into the polenta and really coat well.
Repeat until all the courgettes are coated twice and then dust off well.
Cook the courgettes in small handfuls until just cooked and very lightly coloured.
Do not overfill the fryer.
Once cooked season well with salt, pepper.
WAFFLE & OMEGA 3 FISH FINGER BAKE
Feeds: Four people
Preparation time: 10 minutes.
Cooking time: 30 minutes.
Ingredients:
1 small onion, peeled and finely chopped
2 tbsp olive oil
100g green beans cooked
100g sweetcorn
200g cream cheese
salt
pepper
1 packet 12 Birds Eye fish fingers, cooked cut into 3, full of Omega 3
4 Birds Eye waffles, cut into quarters with a sharp knife straight from the freezer
How to cook:
Pre heat the oven to 200C gas 6.
Heat the oil and add the onions and cook for 10 minutes to soften.
Meanwhile place the beans, cream cheese and salt and pepper then mix well.
Add the cooked onions, and then carefully fold sweetcorn and the fish finger pieces.
Spoon into a 30 x 25cm baking tray, top with the quartered waffles and drizzle over a little olive oil.
Cook in the pre heated oven for 15-20 minutes or until the waffles are nice and brown.
Serve with Gem and tomato salad.
LITTLE GEM SALAD WITH PLUM TOMATOES & RED ONIONS
Feeds: Four people
Preparation time: 15 minutes.
Cooking time: None.
Ingredients:
2 Little Gem lettuces
8 Plum tomatoes
1 small red onion peeled and very finely sliced
1 tsp Dijon mustard
2 tbsp white wine or malt vinegar
6 tbsp olive oil
25g grated Mozzarella cheese (low fat)
salt and freshly milled black pepper
How to cook:
Cut the lettuce heads into 3 or 4 wedges, then the same with the tomatoes.
Mix the sliced red onion in a bowl with the mustard and vinegar, then add to the lettuce and tomatoes.
Pour over the olive oil in a thin stream and mix well.
Finally add the grated cheese, lightly mix and season well with salt and pepper.
Copyright Phil Vickery
Share your quick food tips and easy-meal recipes with us in the comments below or tweet us @FemaleFirst_UK