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Ever wondered what to do with that leftover roast chicken? Sick of sandwiches? Why not try this delicious recipe for a change…
Chicken, Spinach and Soft Cheese Stuffed Cannelloni with Tomato Sauce
Tomato Sauce Ingredients:
OK, so it doesn’t look very appetizing, but I promise it tastes good!
Stuffed Cannelloni Ingredients:
This nutritional information is based on the brands I used (Asda smart price passata and tinned tomatoes, Asda cannelloni tubes and tomato puree, Kraft Philadelphia Extra Light soft cheese). Using different brands may well result in different nutritional values.
I made this up in individual portions so I could freeze it (pre-cooking stage) and just defrost and pop it in the oven whenever I fancy some cannelloni. I allowed three cannelloni tubes per serving because the Asda ones are quite small. As you can see, I didn’t mention any cheese sprinkled on top, because I like to leave them without it in case I don’t have enough of my allowances left for the day to have that. It’s lovely with a sprinkling of cheddar melted on top, or even just a sprinkling of parmasan when you serve it. It’s great served with a green salad or some garlic bread, or just alone as a light meal.
We had a bunch of bananas that were getting a little over-ripe, so I was hunting for recipe ideas to use them up. I had a big smoothie for breakfast, but that only used one of them, so Xander and I experimented in the kitchen and came up with a lovely moist banana bread recipe that is surprisingly low in fat and calories.
Makes 1 small loaf yielding 12 slices
These values are based on the brands I used (Asda Smart Price flour, honey and eggs, and Lurpack Lightest). If you use different brands, your nutritional values may differ slightly. The values offered here are merely a rough guide for you.
I think this would also be really good if sultanas/raisins were added, but you’d have to adjust the values for that.
A lovely moist banana bread that doesn’t really need anything on it! The honey lends an indulgent slight stickiness that is just gorgeous, and the banana flavour is light rather than overpowering. Just enough spice to give it a little extra flavour. Xan and I both enjoyed this and Xan LOVED mashing the bananas and stirring everything up.
I enjoyed mine with a glass of skimmed milk and I’ll be taking a couple of slices in to work with me this evening so my colleagues can try it out too!
Xander is really getting into making things in the kitchen, so when he begged me to make some cakes with him this afternoon, I couldn’t say no, and we headed through to experiment and make up a new recipe. Here’s what we came up with…
Banana Peanut Butter Cupcakes with Chocolate On Top
Makes 6 cupcakes
These values are based on the products I used (Asda reduced fat peanut butter; Asda Smart Price eggs and flour; Asda chocolate buttons), so if you use different brands, the values may differ slightly, but as a rough guideline, this will give you an idea.
These only have a very slightly peanut buttery taste, but the banana wasn’t so overpowering as to completely cover it – it was a very tasty combination. There was just enough chocolate on top to make it feel indulgent but without it being too much. Xander certainly enjoyed his! We had a lovely time making them together too!
Xander and I love experimenting in the kitchen together, and sometimes I like a savoury snack rather than a sweet one, so I thought we’d play around with an idea for savoury muffins and this is what we came up with. It’s a very simple recipe and it turned out delicious! Xander even enjoyed licking the batter off the spoon before it was cooked (he likes to do that with cakes, but I didn’t expect it with savoury muffins!)
Cheese, Onion and Sweetcorn Savoury Muffins
Makes 4 muffins
Info for your food diary (per serving):
These values are based on the products I used – Asda Smart Price flour and Asda Mature Scottish Cheddar (the rest are generic) – please remember to adjust the values according to the products you use – these are only a basic indication. I think a touch of broccoli and/or carrot might work well. I also like using courgette in recipes like this, so I might try adding some of those next time. If you like extra cheesy, use an extra mature cheddar and perhaps a touch of parmesan, but remember to adjust your values!
These turned out fluffy and light and just the right size to pop in a lunch box. Xan’s not keen on sweetcorn, but he only picked out a couple of pieces that he spotted in his muffin and ate the rest no bother. I’ll definitely be making these, and variations on this recipe, again – sometimes it’s nice to have a savoury snack instead of something sweet and these just hit the spot!
I love the summer – not because of the sunny weather, but because of all the summer berries that come into season! (I’m not a warm weather person – I think I was supposed to be born in the Arctic Circle, but the stork missed his mark and dropped me in the UK instead!).
Xander (my three-year-old son) is having a phase of “I don’t like that” with most fruit and veg, so I have to come up with ways of getting him to eat them without realising it. I based this recipe on the Celebration Cornet Cakes on the CBeebies website, but wanted to cut a few calories here and there to make it a treat I could also enjoy now and then. Here’s what I did:
Info for your food diary (per serving):
Values are based on the products I used – they may vary slightly from brand to brand. As you can see, it’s a very simple recipe, and you could easily swap out the raspberries for other soft fruit – blueberries or blackberries, or even cherries might be nice, but remember to change your nutritional values to correct them.
I have to say, I’m very pleased with how these turned out. They weren’t particularly pink, but then I didn’t use any food colouring in mine – if you want your cupcakes more rosy, you can add a little extra colour if you wish. These are very light little cupcakes and have a pleasantly fruity flavour which is complemented by the vanilla, but neither overpowers the other. The verdict from my 3-year-old son is that they are yummy, so I’m happy with that!
If you try this recipe, or a variation on it, please do let me know what you think of it!
We all know kids love watching television (well, most of them do) and they get bombarded with all kinds of shows aimed at them, from Ballamory to In the Night Garden to Mr Bloom’s Nursery to I Can Cook. However, it’s not always the kids’ shows they like best, as was proven to me this week.
Xander has recently taken an interest in helping me in the kitchen. Mostly I’m baking when he wants to lend a hand – biscuits, cakes, scones, you name it, I’ve baked it – but he’s also been slowly creeping into wanting to help me make our meals too. It started with pizza – helping make he base from scratch, spreading the sauce, grating the cheese, and adding the toppings – but it’s happening more and more often with other foods too.
Although I love cooking, I think one of the main reasons Xander has suddenly shown an interest in the kitchen is because we’ve been watching Fabio Viviani‘s Chow Ciao videos on Yahoo together and he really enjoys them. In fact, whenever we watch one of those videos, Xander shouts out,
Then he snuggles on my lap and watches, all the while giving a running commentary on what’s happening, “Look, Mummy, he’s putting the oil in. Now he’s got the tomatoes. Now he’s got it on the cooker. Mmmmm it looks yummy. Is it tasty, Fabio?”
So, it seems that children’s shows can take a back seat once in a while, and we can watch a cookery show or two, even if they’re all under seven minutes long, and we can both learn something new together.
And then we can try to recreate it together in the kitchen!
What did your kid say lately?