Are you looking for something new for dinner?  How do these sound? --- Bleu Cheese Flank Steak, Pizza Pasta Toss, BBQ Chicken Nachos, Chicken Taco Soup, Zucchini Crisps, or Simple Slow Cooked Pork Roast.  You  can find these recipes on the Sample Menu of the Faithful Dinners website, www.faithfuldinners.com.  All are super easy to prepare and very kid friendly!  While you are there, sign up to receive the free weekly newsletter which highlights the new menu each week and gives you handy tips for feeding your family.

 

I got this from the better homes and gardens website and made them this afternoon and are really yummy!

Ingredients

• 2 cups self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 tsp nutmeg
• 3/4 cup brown sugar
• 3/4 cup light olive oil
• 1/4 cup honey
• 2 eggs, lightly beaten
• 1 large banana, peeled, mashed
• 1 small carrot, peeled, grated
• Sifted pure icing sugar, for dusting

Here's how: 

1 Preheat oven to 200°C. Line a 12-hole standard muffin tin with muffin cases. Sift flour, bicarb and nutmeg into a bowl. Add sugar, stir to combine.

2 Put the olive oil, honey and eggs in a medium jug and whisk with a fork to combine. Make a well in the centre of the dry ingredients. Add the banana and carrot, pour in the olive oil mixture and stir with a fork until the mixture is just combined. Spoon batter into each muffin case, no more than two-thirds full. Bake for 15-20 minutes or until well risen, golden and firm to touch. Put on a wire rack to cool. Dust with icing sugar before serving.

Cook’s tips:

You can use one cup cold stewed apple or pear in place of the banana, if you prefer.

Muffin tins come in different sizes; any size can be used for this recipe. Fill the tins to only two-thirds and check the baking time

These yummy muffins are delicious with banana, but you can use stewed apples or pears instead. However you make them, they're a real treat!

 

Chef:

Lady Flo Bjelke-Petersen

This world-famous recipe is from Lady Bjelke Petersen's Classic Country Cooking book. Julie Derrett read it on air so they posted it on the net.

You need:

- 1 tbs butter
- 1/2 cup sugar
- 1/4 tsp salt
- 1 egg
- 1 cup mashed pumpkin
- 2 cups self raising flour (and a little extra, just in case)  

* Beat together butter, sugar and salt with an electric mixer.

 

* Add egg, then pumpkin.

 

* Finally, stir in the sifted flour by hand.

 

* Turn onto a floured board and cut.

 

* Place on a heated floured tray and cook on the top shelf of a very hot oven (225C - 250C) for 15 to 20 minutes.

HINTS
It needs more than 2 cups of flour, just add the 2 and add bit by bit till you are happy. I like to keep it kinda sticky and have a really floured surface to roll it out on so that it doesnt get to tough.

Method:

Or I think you could use beef too.

500g chicken
500g potato chopped
400ml - a can - coconut cream
Tablespoon and a bit of peanut butter
3 teaspoons curry powder
rind of one lemon and juice of half of one.
2 cloves of garlic
1 onion

In a heavy bottomed crockpot -Brown the onion and the garlic and add the curry powder
Add the chicken and brown
Add the rest of the ingredients saving a little amount of the coconut cream for later.
Put in a low oven, about 110, for a few hours, untill the potato is tender.
I left mine in the oven for about 3 hours and added the last of the cream with about 1/2 hour to go just to boost it up a little.
 

Serve with rice and steamed veg if you wish.

 

Ingredients:

1 cobloaf

250g spreadable cream cheese;

2 cups grated tasty cheese

1 cup cream

100g chopped bacon.

 

 

Method:

Cut hole in top of cobloaf and pull out the soft middle leaving the crust whole;

Arrange on a baking tray the soft bread broken into bite sized pieces and cobloaf;

Combine remaining ingredients in a bowl;

Pour into the cobloaf;

Put in a moderate oven until dip is heated through (approximately 20-30mins);

ENJOY

This is just so yummy! But it makes quite a big one - so remember this is rally for parties etc.
Some variations I like is to add a little bit of chopped onion or spring onions, chives or parsley to add some extra dimension to the dish.

So good, I try not to make it very often now as Daniel and I just eat and eat it!

 

Ingredients 8 whole eggs 250g caster sugar 50g cocoa powder 1 tspn baking powder   Method
Preheat oven to 180oC
In an electric mixer beat eggs and sugar until light and fluffy.
Sift together flour, cocoa powder and baking powder. Gently fold with a spatula, the flour mix into the egg mixture.
Pour mixture into mould, and place into a preheated oven for approximately 35-40 minutes.

When it's really hot & you don't want to cook, quick easy, served with crusty bread & a green salad  (also great when camping, better than cold baked bean on a total fire ban day).

 Tuna Salad

Large tin of tuna in spring water or brine (drained)

1 red onion or 5 spring onions finely diced

1 red or green capsicum diced

1 cob fresh corn removed from cob or tin of corn

1-2 carrots grated

Lots of good quality mayonnaise  (whole egg or honey/soy are great)

Combine all ingredients in large bowl & serve.

With this salad you can add any other things you like eg. tomato,zucchini also things like brown rice, pasta or egg if you want to cook them..

emma

 

2 cups of SRF
1 tin of crushed pineapple (syrup and all)
1 cup of sugar

mix all ingredients together then put in a greased round tin with knob in the middle or just a normal one if you havent got it but the other works best

cook for 35-40 minutes @ 180degrees celcius
 

yummy hot or cold, with icecream or on its own!

enjoy xoxo

Easy, quick, cheap & all my kids eat it & not too bad for the parents as well

500g mince beef

1-2 onions diced

2 rashers bacon

1 beef stock cube

1 1/2 cups water

1 tin condensed tomato soup

500g pkt macaroni

salt/pepper to taste optional

cheese (mozerella is good) optional

Brown mince remove from pan

Cook bacon & onions together till onions are soft & clear not brown

Return mince to pot ,add beef stock , tomato soup & 1 1/2 cup of water

While this is cooking , cook macaroni

Add salt & pepper, combine macaroni with rest of the ingredients

Add cheese

This dish can be baked for 20mins in moderate oven or served immediately.

Also other vegies like grated carrot,zucchini, capsicum etc. can be added & the kids won't even know they're there.

 

When Jake was a bub I was always looking for new and tasty combos for his mashed veges n fruits for when he was first eating solids!

heres some yummy combos I found worked really well.

• Broccoli, potato n pumpkin
• avocado and pumpkin
• stewed pear and peach (peel and grate then mash with a fork)
• avocado and banana
• cauliflower and carrot and sweet potato
• zucchini and potato
• pumpkin , apple and potato
• papaya and banana

Most fruits n veg should be steamed or boiled then mashed besides banana avocado and melons. I used a hand blender to puree my baby food but u can also use a blender / food processor or a potato masher/fork.

Hope this helps!

xoxo

I just found these on the Woolworths website and think they look really yummy and quiet easy to make! I am going to try them now and thought I would post them while connected to the internet!

(This recipe was courtesy of Sanitarium)

Ingredients
4 Sanitarium Weet-Bix, crushed
2/3 cup rolled oats
¾ cup wholemeal plain flour
100g brown sugar
1/3 cup dark choc bits
    2/3 cup dried apricots, diced
3 Tbsp reduced fat margarine
2 Tbsp golden syrup
1 tsp bicarb sode
1/4 cup boiling water
 

Method

1. Mix together Weet-Bix, rolled oats, flour, sugar, choc bits and apricots until well combined.

2. Place margarine and golden syrup in a small saucepan and heat gently until melted.

3. Mix bicarbonate soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine.

4. Place tablespoons of mixture onto baking trays lined with baking paper. Bake at 160ºC for 15-20 minutes. Cool on trays before serving.

 

Salmon Fish Cakes:
400g tinned salmon drained, 6 spring onions, 400g potatoes, zest 1 lemon, 1/4 parsley, 1/4 cup plain flour, 2 tablespoons oil.

Combine together and make into balls, should make 8, and set aside covered in fridge to firm up, then cook in a pan. I have it with salad but to make it more filling you can have it on a roll as a hamburger or serve with veg.
(This recipe was originally serves 4 for lunch but we made it into dinner for 3 adults and a child)

Tomatoes Stuffed with Tuna, basil and Ricotta
8 medium ripe tomatoes, 400g tinned tuna in springwater, 1/2 red ontion, 1/3 cup shredded basil, 1 tablespoon finely grated lemon zest, 200g low-fat ricotta, 2 tablespoons oil, pepper.

Preheat oven to 170oC. Slice tops off tomatoes and carefully remove flesh with a teaspoon, reserving lids and insides for later. Place tomato shells upside down on paper towels to drain.
Place tuna, onion, basil, lemon zest, ricotta and tomato flesh into a bowl, season well with pepper adn combine.
Spoon into tomato shells and replace tops. Transfer tomatoes to an ovenproof dish and drizzle with olive oil. Bake for 20 mins, or untill heated through.
Serve with roasted zucchini or rocket salad.
(Again, this recipe was for lunch for 4 so just adjust as necissary. We served this with a pile of steamed greens)

I got these amazing recipes from the theCSIRO Total Wellbeing Diet book 2. It is great, some magnificent recipes and pretty easy to do as well! HIghly recommend it!
I thought i would add some seafood recipes to inspire everyone as you are supposed to eat seafood 2 times a week! We never used to eat it so are trying to be healthy and eat it now!

As we all know, some of our kids are picky eaters or it can just be generally hard to get the reccomended daily intake of fruit.

I found a way both me and my son love the fruit. Mmm

I use 1 banana, around 5 strawberries, a handful of blueberrries and a handful or rasberries ( you can play around with this of course) around half a cup of yoghurt, and the same of icecream, blend until smooth then top up with milk. this is enough for 2 people.

Its quick and easy to make and a really yummy way to meet so many of your familys and your own nutritional needs in a glass.

Enjoy and feel free to add any fruits you reccomend

Dika. xx.

these make for great treats for the kids as long as they dont have peanut allergies.

100g pkt of changs original fried noodles

2 Tbs peanut butter (i prefer crunchy so you get bits of peanuts as well)

200g chocolate (can use any milk, dark, or even white)

place chocolate and peanut butter in microwave in 20sec bursts on high until choc and p. butter have completely melted (approx. 40*60 sec).mix well until smooth. Add noodles and coat well. spoon mixture into small patty pans and refridgerate until set

 

500g mince

3 eggs

3/4 cup of breadcrumbs

4*5 Tbs of tomato paste reserve an extra tablespoon

optional: For an added zing add 1 tsp of curry powder. you can also add grated carrot ,sweet potato , peas or any veg combo you like to mix before baking.

preheat oven to 180C. mix all ingredienys together and place in a lined or greased rectangular baking dish. spread reserved tomato paste on top of meatloaf. bake for 50mins or until lightly browned on top. serve hot. this also freezes really well.

I'm always looking for quick and easy recipes, especially ones that let me use leftovers. This is one I adapted from a recipe I found on Recipezaar (Easy Asian-Inspired Chicken Noodle Soup).

2 litres Campbell's liquid chicken stock (I'm sure other brands would be fine - I have also used half liquid stock and half stock made with stock powder and boiling water, just depended on how much liquid stock I had)

2 cups broken angel hair pasta (or any similar noodles - I want to try rice vermicelli but I'm not sure my son will eat it) - I weighed them last time and it came to about 220g

2 cups (approx) leftover Red Rooster chicken, stripped off the bones (I just use what we have left - it's usually at least one breast and wing, and sometimes there's some thigh left as well)

1 x 400g can straw mushrooms (I don't know if we'll be able to get any more of these - the original recipe calls for sliced water chestnuts, which I'll be trying next time. I'm sure any canned mushrooms would be fine, or use canned baby corn, canned carrots, whatever combinations and quantities you like - I used 1 fresh carrot, sliced and microwaved as well as the canned mushrooms last time)

4 (Australian 20ml) tablespoons soy sauce

The original recipe also calls for some chopped green onion, but I didn't have any and my son wouldn't eat them anyway.

1. In a soup pot, bring broth to a boil.

2. Add everything else except the green onions.

3. Reduce heat and simmer 10 minutes or until noodles are cooked.

4. Garnish servings with green onions if desired.

If you have leftovers you'll find there's not much actual soup left as the noodles will keep soaking it up, even in the fridge. But it tastes great!

(I hope all my notes didn't make this too hard to follow.)

Hi,

I put dinner on at 6am so it's ready at 6pm - this one is cooked on my really frantic days.

you'll need:

• a slow cooker (an essential item for the busy parent)
• frozen mince (I use around 500g)
• frozen veges ( as much as looks good in the pot)
• a 'sauce' (for example - a bottle of ready made pasta sauce or gravy powder or stock cubes)

Directions: Pull the mince out of the freezer and dump it in the slow cooker, pour some frozen veges on top ( I like to have a nice coverage of vege colour in the pot), pour the 'sauce' on top, put the slow cooker lid on and switch the slow cooker on low and walk away (make sure you turn it on before you walk away.... I didn't one day so we had to have fish 'n chips). When you walk back in 6 hours later you can whip up some quick cook pasta and top with the mince stuff and cheese

Note: if you use the pasta sauce you may have to add some water to make sure the mince is covered,if you use the gravy mix you may need to do the same, and if it's a stock mix I also chuck in a couple of tablespoons of tomate paste.

Note 2: If you have a bit more time you can defrost the mince in the microwave for a bit a break up the frozen chunks.

Note 3: If you have even more time, defrosting and then browning the mince in the frypan is even tastier.

Note 4: You can also grate fresh veges in instead of the frozen form - particularly zuchini, carrots and potato

filling suggestions

12 eggs scrambled, 750g [diced bacon i buy it already done], 1 500g packet of grated cheese. 

mince and vegetable casserole tins heated

heat 20 wraps at about 150 degrees in the oven  [while cooking or heating the filling] serve while hot and put as much of either  filling in.

cheese melts all through it  yummo!!!!

Sandwich bread, peanut butter, maple syrup,

3 eggs, 1/2 cup milk, 2 tbsp fine sugar, 1tsp vanilla essence  (beat together)

Spread peanut butter thickly on 1 piece of bread and put another piece of bread on top of the peanut butter side. Dip the sandwich in the egg batter and fry on melted butter till golden brown on both sides. Drizzle with maple syrup and serve immediately.

You can also add slices of banana to the peanut butter.

 

Preheat oven to 200 degrees Spread a sheet of puff pastry with vegemite and sprinkle with grated cheese roll up as tight as you can then cut 1cm pieces place flat on a lined baking tray and bake in oven for about 15mins or until golden brown and cheese has melted. you can also replace vegemite with tomato or bbq sauce the kids love them and so do i !!!!