Kitchen Organizer

I'm bringing you a bonus post today because I made these this morning and they were such a huge hit with my kids that I just had to share it straight away!  I got the concept from a 4 Ingredients recipe, but made a few changes and am so happy with how they turned out.  You could easily add creamed corn, grated carrot, any other veges you have in the fridge, ham or cooked chicken...the options are endless!

Ingredients (makes 10)
1 packet of 2-minute noodles (chicken flavour)
4 eggs
1/2 zucchini, grated
1/2 cup corn kernels
1/2 cup grated cheese
1 teaspoon dried herbs

Method
Preheat oven to 180 degrees/160 fan-forced.

Cook 2-minute noodles according to packet.  Drain.  In a separate bowl, lightly beat eggs, then add the rest of the ingredients, including noodles.

Pour into a muffin pan (if you use a silicone one, there's no need to grease.  You could also make them mini-muffins or in patty pans).  Bake for 20 minutes.  Serve.

I found this recipe in a great book called "Grill" and thought it would be perfect to try out my new cast-iron grill pan (thankyou Aldi!!!)  This dish was fantastic - filling, flavoursome and healthy.  The kids ate it all up, even the little guy, who's not yet 1.  Easy to pull together, it's a perfect weeknight dinner.

Ingredients (serves 4 - 287 calories per serve)
1/2 cup couscous
1/2 cup boiling water
2 tablespoons lemon juice
2 teaspoons olive oil
1/4 cup pine nuts (I used flaked almonds and toasted them separately and sprinkled them on top)
1 clove garlic
1/2 small red onion
1 teaspoon sweet smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 red capsicum, chopped finely
200g piece pumpkin, chopped finely
2 tablespoons finely chopped fresh flat-leaf parsley
700g zucchini, cut into 3-4 strips, lengthways

Lemon Yoghurt:
1/2 cup greek style yoghurt
1/2 tablespoon lemon juice

These are a delicious treat, perfect as the weather warms up. They are super easy (thanks Women's Weekly) and the kids love them. I actually used less sugar than what the recipe said and they were plenty sweet enough. I picked up these ice block holders from Ikea for about $2.50, - a summer must-have!

Ingredients (makes 6, 73 calories per serve)
1/4 cup lemon juice
2/3 cup icing sugar
1 cup sparkling mineral water

Method
Stir sugar & juice until sugar dissolves. Stir in mineral water.

Pour into moulds. Freeze overnight.

Weeknight dinners don't get much easier or healthier than this!  I adapted it from a Women's Weekly recipe, adding rice to make it a meal, rather than a side salad.  It's tasty and simple, you'll love it!

Get all your fresh ingredients from Charlie's Fruit Market!

Ingredients
400g cannellini beans OR 5 bean mix, rinsed & drained
2 cobs of corn, grilled, kernels removed OR 400g can corn kernels, rinsed & drained
2 celery stalks, trimmed & chopped
100g chargrilled capsicum, chopped
1 large avocado, chopped
1 cup cooked rice
1 tablespoon lemon juice
1 tablespoon red wine vinegar

Method
Put all ingredients in a bowl and toss to combine.

You can always buy marinated chicken skewers from the shops - but it really is quick, easy and cheap to make your own! You generally pay at least $1 per skewer, but these come in at about 50 cents, so it's definitely good value! And it's only 55 calories per skewer. Kids seem to love food on sticks, so give it a go!

Ingredients (serves 4)
400g chicken breast, diced
2 tablespoons soy sauce
2 teaspoons honey
1 tablespoon ginger, grated
Spray olive oil
Salad (I used cucumber, corn & capsicum)

Method
Combine soy sauce, honey & ginger in a bowl. Add diced chicken. Cover and marinade for a couple of hours or overnight.

Thread onto 8 bamboo skewers (soak skewers in water before use, so they don't burn). Cook on a barbecue or grill pan until brown & cooked through. Serve with salad.

Ingredients
1 cup raisins
1 cup cornflakes
3/4 cup rolled oats
1/2 cup self-raising flour
1/2 cup wholemeal self-raising flour
1/4 cup brown sugar
1/4 cup olive oil
1 egg

Method
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.

Combine raisins, cornflakes, oats, flours and sugar in a bowl. Whisk oil, egg and 1/4 cup cold water together in a jug. Stir into raisin mixture.

Using floured hands, roll 2 tablespoons of mixture at a time into balls. Place balls, 3cm apart, on prepared tray. Flatten slightly. Bake for 12 to 14 minutes or until golden. Cool on tray. Serve.

This is a simply delicious soup, courtesy of the Women's Weekly "Good Food Fast" book.  It ticks all the boxes - healthy, tasty, quick, easy and cheap.  You can easily adjust the quantity of curry paste according to what your family likes - enjoy!

Ingredients (serves 6)
2 tbsp. mild curry paste
400g can of diced tomatoes
3 cups chicken stock
1 large carrot, chopped finely
2 trimmed celery sticks, chopped finely
1 medium potato, chopped finely
1 large zucchini, chopped finely
3/4 cup red lentils
1/2 cup frozen peas
1/3 cup light coconut milk

Method
Cook curry paste in heated large saucepan, stirring, about 1 minute or until fragrant. Add undrained tomatoes, stock, carrot, celery, potato and zucchini; bring to a boil.

Reduce heat; simmer, covered, 5 minutes. Add lentils to soup mixture; return to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until lentils are tender.

Add peas; return to a boil. Reduce heat; simmer soup mixture, uncovered, until peas are just tender. Remove soup from heat and stir in coconut milk.