Chicken & Kale Lasagne

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Chicken & Kale Lasagne

My lovely neighbour came across with some fresh Kale the other day from her garden, so I decided to give a Chicken & Kale Lasagne a go, and this was delicious, full of flavour, nutritious and filling all at the same time. Another great wee recipe that the family can share.

Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures. It’s low in calories, low in fat, high on protein and potassium too, so a good all rounder vegetable to add to you diet.

Recipe makes 2 portions

For the Filling:-

2 Chicken Breasts

1 Bunch of kale

1 Carrot, grated

1 Leek, thinly sliced

1 Clove garlic, crushed

1/4 Tsp Nutmeg

1/2 Tsp Smoked Paprika

200g Chicken Stock

Salt & Pepper to season

Lasagne Sheets

For the Sauce (or you can use a Bechamel instead if you prefer):-

300ml Creme Fraiche

150g Grated Cheese (of your choice, I used a mild cheddar) plus 50g optional for topping

  1. Season chicken breasts and place in a pan with the chicken stock, bring to the boil then simmer for about 45 mins – 1 hour, then shred with 2 forks. Most of the stock should have evaporated.
  2. Pre-heat your oven to 180 deg.
  3. Blanch the kale in boiling water for about 1 minute, drain and slice into fine pieces.
  4. Add to the pan the leeks, kale & carrot along with seasoning, garlic & nutmeg, stir through until mixed and warmed, a few minutes.
  5. Meanwhile, in a separate pan mix on a low heat the creme fraiche & cheese to make a smooth sauce. Do not allow to boil or the creme fraiche will curdle.
  6. In an oven proof dish, layer your lasagne, chicken filling first then lasagne sheets, then more filling, then lasagne sheets. Pour over your sauce mix evenly and finish with extra cheese and little sprinkle of smoked paprika. Bake in an oven for 45 minutes or until topping is browned and bubbling.
  7. Serve & Enjoy.

Chicken & Bean Bagel Nachos

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Chicken & Bean Bagel Nachos

A Healthier Twist to your normal Nacho dish. I had some Bagels left and decided to give this a shot, it worked perfectly adding that little bit of crunch to the bake. Easy to make to & just 30 minutes to bake in total which makes this dish a great quick family meal. I served it with a refreshing homemade spicy salsa which was a great accompaniment.

Serves 4

2 Large Chicken Breasts, cut into bite size pieces

2 Bagels, cut into bite sized pieces

Small head of Broccoli, cut into small pieces

400g Tin of mixed beans (or baked beans)

200g Tin of tinned tomatoes

2 Tsp Smoked Paprika

2 Fresh Tomatoes, diced

1/2 Red Onion, diced

Small handful or chopped coriander

1 Chilli, diced

1 Tbsp balsamic vinegar

1 Lime

1 Avocado, diced

100g Mature Cheddar (lighter option to make it healthier)

2 Tbsp Oil or spray oil

  1. Preheat your oven to 190 deg. Drizzle the bagel pieces with 1 tbsp oil and place on a baking tray lined with baking paper and bake for 15 minutes tossing halfway to brown. Remove from oven.
  2. Meanwhile, spray a fry pan with oil and heat to a medium heat, season the chicken and coat in the paprika then add to warm pan to brown, 10 minutes. Add in the broccoli and mix through for a few minutes. Next add in the beans and tin tomatoes, stir through. Transfer to a baking dish.
  3. Top the chicken mixture with the baked bagels then top with the grated cheese. Place into the oven and bake for about 10 minutes until cheese is melted.
  4. Meanwhile to make the salsa, put the diced tomatoes, chilli, onion, avocado, coriander into a bowl and mix, pour 1 tbsp balsamic vinegar along with half juice of lime and mix through.
  5. Once ready serve with salsa and enjoy.
Chicken & Bean Bagel Nachos

Chicken & Broccoli Bake

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Chicken & Broccoli Bake

This is a great mid week dinner when you are short for time, easy to prepare and quick to bake. You can also make ahead and pop in fridge until ready or if you have a delay timer on your oven, pop it in the oven in morning and time for when you are due home. One of my favourite features on my oven is the 24hr programmable timer, I use it all time, I organise myself in the morning then I don’t have to worry about remembering to switch oven on later.

Oven Timer

This dish is healthy and packed with protein and vitamins, it also provides a richness with the Gruyere cheese, what’s not to like?

Serves 3-4

300-400g Broccoli Florets (you can use frozen or fresh)

40g Butter

1 Large White Onion, sliced

350-400g Chicken Breasts, cut into bite sized pieces

100g Creme Fraiche (use light for a healthier option)

200ml Chicken Stock

30g Breadcrumbs (about 2-3 slices)

50g Gruyere Cheese, grated

1 Tsp Dried Chilli Flakes

1 Tsp Dried Mixed Herbs (or any herb of your choice)

Salt & Pepper to taste

  1. Preheat oven to 200deg. Bring a Saucepan of water to the boil and cook the broccoli for 5 minutes, Drain.
  2. Melt the butter in a fry pan on medium to high heat and cook the onions until soft, remove with a slotted spoon.
  3. Season the chicken and add to the pan and brown all over, about 3-5 minutes, set aside.
  4. Add some butter to the fry pan and cook the breadcrumbs until slightly browned. Remove.
  5. Layer up the chicken, broccoli and onions in an oven proof dish, season well. Pour over the chicken stock and creme fraiche, sprinkle the chilli flakes and herbs.
  6. Sprinkle on top the breadcrumbs and finish with the grated cheese.
  7. Bake in the oven for about 35 minutes until golden brown on top. Serve.
Chicken & Broccoli Bake

Scottish Heather Honey Chicken

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Scottish Heather Honey Chicken

Hello and Happy Wednesday!

Yes, I know what you are thinking, this isn’t chicken? It looks like Beef? That’s because of the soy Sauce and dark honey in the recipe marinating into the chicken.

One pot meals are always my go to when I am working, simply because they are easy and less washing up to do. I used some Scottish Heather Honey for this recipe and oh my……..this was a super tasty meal that I am so proud of. I had 2 recipes in mind to cook tonight, 1 was Honey and Garlic roasted Chicken and the other was a Soy Glazed Chicken, yes, you guessed it, I went for it and mixed it all up. I do love it when you change your mind last minute and get a successful NEW recipe!

Known as the ‘Champagne’ of all honeys, expertly gathered by bees that visit the legendary flower of Scotland, Heather. Scottish Heather Honey is dark and semi-set.  A highly intense, distinctive, warm, woody and floral aroma reminiscent of the Scottish Highlands. I use honey from Heather Hills Farm, they are a family run business based in Blairgowrie, Perthshire since 1945. Click to their website for more details :- http://www.heatherhills.co.uk/.

Pure honey is full of natural antibacterial and antimicrobial goodness. As well as the high antioxidant qualities, manganese plays a role in helping to make and activate enzymes in the body involved in protecting tissues from damage and in the metabolism of nutrients. It also helps maintain healthy bones.

Serves 4

3-4 Large Chicken Breasts, cut into large chunks

1 Red Pepper, diced

1 Yellow Pepper, diced

2 White Onions, cut into wedges

4 Tbsps of Heather Honey (you can use clear honey if you can’t get this)

3 Tbsps of Dark Soy Sauce

2 Tsps Dried Garlic Granules

1 Tbsp Olive Oil

3 Tsps French Mustard

1 Tsp Curry Powder

Salt & Ground Black Pepper

  1. Heat the oil in a pan, season the chicken, add to pan and brown.
  2. Add in the garlic, peppers and onion and cook for a few minutes.
  3. Mix in a jug or bowl the soy sauce, honey, curry powder and mustard. Season.
  4. Pour the sauce mixture over the chicken and vegetables, add 100ml water and stir to combine.
  5. Cover and cook on a low heat for about 2 hours.
  6. Remove lid season if need and cook for a further 20 minutes.
  7. Serve with some boiled potatoes or mash or anything you like. Enjoy!
Heather Honey Chicken

Asparagus, Pea, Bean & Rice Bowl

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Asparagus Rice Bowl

I am always looking for new ideas to be healthier in my Dinner choices, I used to think healthy meant you’d always be hungry after….lol. In this dish it is the complete opposite, with the addition of the rice & beans it was very filling and kept me satisfied all night, and with only 400 calories & 29g protein per serving, it was super healthy too.

You can always add some flaked Salmon for that extra nutrition.

Serves 2-3

Handful of Asparagus, trimmed & chopped

Handful of Green Beans, timmed & chopped

Handful of Peas

150g Wholegrain Rice (or for quickness, you could use prepacked rice)

100g Baby Spinach, chopped

1 x 400g Tin of Mixed Salad Beans (or any beans that you prefer, just not Baked!)

Zest & Juice of 1 Lemon

2 tsp Dijon Mustard

1 tbsp Olive Oil

Pinch Sugar

Handful freshly Chopped Coriander

Rainbow Pepper or Black Pepper

  1. Cook the asparagus, green beans and peas in a pan of boiling water for 2-3 mins until tender. Drain.
  2. Cook the Rice as per packet instructions and drain.
  3. Heat the mixed salad beans in a pan for 4-5 minutes.
  4. In a large bowl, put the rice, asparagus, green beans, peas, mixed salad beans & spinach, mix through until combined.
  5. In a small bowl, mix together, olive oil, dijon mustard, lemon juice & zest and pinch sugar, pour over the rice bowl and mix through. Sprinkle over some fresh coriander and pepper then serve.
Bowl of Asparagus, Bean & Rice