Tagged by: easy dinners

Easy Vegetable Nachos

Easy Vegetable Nachos feature


This post is brought to you by Mission Foods and Nuffnang.


For a while now I’ve had it in my mind that I wanted to share Zadada’s famous (well in this house at least) recipe for Easy Vegetable Nachos. They are so yummy, easy to put together, packed full of veggies, 80% of our little family love them, Miss 4 gives them a go and Zadada cooks them (what more could a Mum/Wife wish for?)

When Mission Foods recently invited me to review some of their edible treasures I knew the time had come to introduce Zadada’s Nachos to the blog!

My sights were firmly set on the Red Quinoa and Chia Wraps, I knew we could turn them into the chip component (easy peasy bake them off in the oven) making Zadada’s Easy Vegetable Nachos even healthier, all I had to do was convince Zadada to

  This post is brought to you by Mission Foods and Nuffnang.   For a while now I've had it in my mind that I wanted to s...

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Fabulous Foodie Fridays #50

fabulous Foodie Fridays #50

Hello and welcome to another oh so Fabulous week of Foodie Fridays!

Wishing all Mum’s out there a beautiful Mother’s Day ahead for this Sunday, let’s hope all the crazy weather is done and dusted and we get a beautiful weekend of sunshine.

I hope that last weekends crazy behaving weather didn’t do any harm to anyone. We were all fine here (just) but definitely effected! I spent my first night alone in our family home, never have I done that before, I mean I’ve been here alone with the kidlets and no Zadada before but that’s different because

Hello and welcome to another oh so Fabulous week of Foodie Fridays! Wishing all Mum's out there a beautiful Mother's Day...

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Thai Chicken, Mushroom & Pumpkin Soup

Thai Chicken Soup feature

With the cooler weather creeping in as well as Zadada and I trying to eat a little healthier (I can report the chocolate consumption has slowed down for this week at least) I felt it was time for some soup!

With the cooler weather creeping in as well as Zadada and I trying to eat a little healthier (I can report the chocolate...

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Chicken & Vegetable Casserole

Chicken and vegetable casserole header

I love a dinner that feeds our whole family of 5 and leaves us with leftovers to cover another weeknight meal, all busy workers, mums and dads would know exactly where I’m coming from. This chicken and vegetable casserole certainly ticks that box.

Last week at work (the optometrist) we were talking what we’d been making for dinner of late, I was telling the girls about the Easy Butter Chicken I made in the slow cooker, then the gorgeous Cathy told us about a yummy Chicken and Leek casserole she makes. She had my mouth- watering, mentioning ingredients like white wine, bacon, chicken and mushrooms. So after a verbal tutorial from Cathy I decided I’d like to make a casserole similar and to ensure 3 little kidlets would eat some vegetable goodness, I added a few extra veggies I knew they would eat.

Now I will admit I probably should have made this dish with chicken thigh fillets (like Cathy does) instead of chicken breast but I only had chicken breast in the freezer and didn’t want to make a special trip to the shops (if you too decide to use chicken breast  just keep an eye on it while cooking in the oven, the best way I find  to do this is to pull a piece of chicken out and cut into it to check its readiness, you don’t want it to overcook and dry out too much). Chicken thighs are a little fattier and therefore more moist making them the better option for casseroles. I’ll leave the cut of chicken you use up to you, next time I’ll be trying the thighs.

For the record I forgot to flour the chicken prior to browning it in the pan but I can tell you doing it after will work too!

One last thing I’ll mention before I give you the recipe is the fact that I love that I had an excuse to open a bottle of white wine mid-week! Considering I only had to use 3/4 cup of wine in the recipe that left me with a nice couple of glasses to enjoy all to myself. The kidlets whining always sounds that little bit better after a glass of wine. So win, win, you get to feed your family a nice hearty meal and enjoy a glass of wine at the same time!

Here’s your how to…..

Chicken and veg casserole

I served the casserole with my go to, staple in the pantry Brown sun rice, I’m talking 2.5 minutes and you have rice ready!

My go to rice

Chicken & Vegetable Casserole
Prep time
Cook time
Total time
Serves: 4 Adults and 6 kids
  • ½ cup flour
  • 1.2 kgs chicken thighs halved crossways (I did use breast and halved crossways and it was still yummy)
  • 2-3 tablespoons olive oil
  • 1 leek halved, washed and sliced
  • 4 rashers bacon, rind removed and chopped
  • 1 teaspoon fresh thyme leaves
  • 2 Garlic cloves, crushed
  • 3 cups Chicken stock
  • ¾ cup white wine
  • ½ cup cream
  • 100g mushrooms sliced
  • 100g green beans
  • 2 carrots sliced into circles
  • 1 zucchini sliced
  • 2 family size packets of sun rice pre cooked brown rice.
  1. Preheat oven to 180C. Grease a 3.5L casserole dish.
  2. Place flour in a container with lid or snap lock bag and season with salt and pepper. Add chicken and shake to coat (alternatively if you forget this step like I did just do it after you've browned the chicken, this step helps to thicken your sauce in the long term).
  3. If you did remember to flour first, remove chicken and shake off any excess.
  4. Heat 1 tablespoon of oil in a heavy-based saucepan over medium heat. Cook chicken in batches for 3-4 minutes each side until golden. Use extra oil accordingly. Place chicken in prepared casserole dish.
  5. Add leek, bacon, thyme and garlic to pan. Cook 3-4 mins until leek is tender. Add 3 cups stock, wine, cream, mushrooms and carrots. Bring to the boil. Remove from heat.
  6. Carefully pour hot mixture over chicken in casserole dish.
  7. Cover and bake for approx. 30 mins. Remove cover and add beans and zucchini, cover and cook for a further 10 minutes or until chicken is cooked through.
  8. If liquid is a bit thin for your liking just thicken by stirring through a little cornflour dissolved in room temperature water.
  9. I served casserole over my favourite precooked brown rice.
  10. Note this amount feeds our family of 5 for 2 nights.
  11. Keep leftovers in fridge for 2 days. If you are wanting to freeze I would leave the addition of cream out and add when reheating to avoid mixture splitting.
  12. Enjoy!



I love a dinner that feeds our whole family of 5 and leaves us with leftovers to cover another weeknight meal, all busy...

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Easy Butter Chicken..The Slow Cooker Way

Easy Butter Chicken header

I know the weather is starting to warm up but I still love to use my slow cooker regardless. I love how convenient it is to get a wholesome meal on the table especially through the week when there’s school, work, house work and homework to contend with. The other thing I love about my slow cooker is that I can prepare a large amount of food that will cover our family of 5 for a good 2 nights worth of meals and around here it’s not uncommon to find us eating the same meal back to back especially on one of my work days.

I try to meal plan when I have time……..hahahaha so not all that often, for the record this week there has been no planning.

Yesterday when I woke up I did think to pull out some chicken thigh fillets to defrost, I knew I had veggies in the fridge so at worst I knew I’d be able to throw a bit of everything in the slow cooker and we’d have dinner.

I then remembered I had a jar of Butter chicken meal base in the pantry and that my lovelies is how I’ve come to share with you my family friendly (it’s not spicy) Easy butter Chicken, The Slow Cooker Way.

Let’s just say it was a successful experiment that was not complicated in any way and the main reason I am sharing it with you is because the 2 big kidlets ate it with no complaints, our threenager ate most of it (that’s quite the miracle at the moment) and Zadada said it wasn’t bad. I think for a thrown together weeknight meal that is jam packed with veggies it’s worth sharing with all of you.

If you do want to spice it up a bit, like I do with a lot of our meals (for us big people) I sprinkle some chilli flakes over individual serves, that way you can keep everyone happy without too much fuss.

This is not an authentic butter chicken, it’s just my version of a family friendly butter chicken.

I hope you enjoy!

Easy Butter Chicken

Easy Butter Chicken.......The Slow Cooker Way
Prep time
Cook time
Total time
Serves: 8 adults
  • 1kg diced chicken thigh fillets
  • 1 onion roughly chopped
  • 6- 8 cups chopped mixed vegetables (I used, carrots, broccoli, cauliflower, silver beet, sweet potato, zucchini and beans)
  • 1x 500g Jar Patak's Original, Mild Butter Chicken, Simmer Sauce
  • ½ cup water
  • 1 teaspoon salt
  • 1x 165ml tin coconut cream
  • Optional: 1 Tablespoon cornflour mixed into ⅓ cup water for thickening sauce at the end
  • 1x 450g family packet of heat and serve brown rice (A staple in my pantry)
  • Note if you are serving 8 adults you might like and extra 2 packets of rice.
  1. Brown off chicken and onions in 2 batches in frying pan (if you don't have time you can just put them straight into slow cooker raw, searing off will give you better flavours), transfer to slow cooker bowl.
  2. Add mixed veggies, butter chicken sauce, water and salt. Stir to combine.
  3. Place lid on slow cooker and cook on high for 4 hours, I like to stir it occasionally if I'm home but if not it won't matter (how easy is that!)
  4. At the 4 hour mark stir through coconut cream and thicken if required by stirring though cornflour mixture.
  5. Serve with brown rice prepared according to packet directions.
  6. A side of Naan bread works a treat in this family too, but the rule is you don't get a piece until you get half way through your meal.
  7. This quantity gives us 2 nights worth of meals for our family of 5.


Tell me….. What’s your favourite throw together meal during the week, I’d love to hear.

Have a great Wednesday gorgeous people, keep your eyes open as I’ve got a great little giveaway coming in the pipeline very soon.

Until the next time.


I know the weather is starting to warm up but I still love to use my slow cooker regardless. I love how convenient it is...

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A Rare Miracle Weeknight Treasure! – Potato & Bacon Egg Pie

Potato & Bacon Egg Pie

Easy weeknight meals are always something I’m on the lookout for.

This potato & bacon egg pie is one I’ve been using on the weeknight meal rotations for a few years now and I’ve been meaning to share it with you all for ages. It comes from my very special friend Jennifer, she first made it for me as a lunch dish during one of our catch-ups in the lead up to when I was just about ready to give birth to Miss Alani.

I can remember being big and fat in Jennifer’s  kitchen while I watched her effortlessly whip up this little treasure before my eyes, all while, she too was a little less pregnant than me and we had 3 other little munchkins running around us. My point is, it’s not complicated, it’s easy, you can bake it in advance, it looks great and tastes deeeeelicious!

The biggest tick coming from me is that it’s a dish I can make and all 5 family members will eat it!!! A rare miracle to say the least!

For the record 4 of us are happy to eat the pie with side salad but one family member just has it alone (bet you can’t you guess who that would be?), I figure it has enough goodness in it to be a meal for her!

Another weeknight treasure which involves a little more time in the kitchen is this ‘Oven Baked Risotto with Chicken and Chorizo’ or if you’re looking for something you can walk away from try this ‘Slow Cooked Creamy Thai Chicken Curry’.

What are some of your favourite ‘Rare Miracle Weeknight treasures’?

Feel free to share any recipe links in the comments below.

Preparing ingredients for egg pie

Putting the pie together

Baked pie

Potato & Bacon Egg Pie
Prep time
Cook time
Total time
A great little egg dish that you can make in advance and reheat from the fridge or frozen.
Recipe type: Main
  • 1 sheet puff pastry, defrosted
  • 8 rashers short cut bacon diced and fried off
  • 1 potato cubed (I used a small washed potato & ½ sweet potato)
  • 6 eggs, lightly whisked
  • 2 Tablespoons chopped chives
  • ½ cup cream
  • 1 cup tasty cheese
  1. Preheat oven to 170C.
  2. Grease a pie dish (mine measures 25cm diameter and 3cm deep), if you use a different size just adjust baking time accordingly.
  3. Press sheet of pastry into dish.
  4. Microwave potatoes in microwave 4mins or until just tender, drain on paper towel to soak up excess moisture and cool a little. Sprinkle potato over pastry, followed by fried off bacon.
  5. Combine eggs, chives, cream and season with salt and pepper, lightly whisk.
  6. Pour egg mixture over bacon and potatoes.
  7. Sprinkle with cheese.
  8. Bake for 45 mins or until firm and lightly golden.

Potato and Bacon Egg Pie

Until the next time…….



Easy weeknight meals are always something I'm on the lookout for. This potato & bacon egg pie is one I've been using...

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A Quick, Tasty Sunday Dinner With A Dash of Morocco!

dinner is served

Another week down? Can’t believe we are already heading into week 6 of this school term!! The last week has seen quite a bit of action in the Zamama household. Starting all the way back with last weekend, Zadada was away in Sydney for 2 nights, it was great to have him walk back through the door on Sunday afternoon as 3 little kidlets and one Zamama  missed him lots. I will say we had some gorgeous company (Zagrandma, Kaymac, Uncle Brad, Zagorgeous Aimee and Zachick) on the Saturday night which helped take little minds off Zadada’s absence. I made a batch of Easy Beef Cheeks and they were a great hit and dessert was a mini ice cream, chocolate slice sundaes with Salted Caramel and Dark chocolate sauces. It was so lovely to spend quality time with beautiful people while enjoying a delicious home cooked meal!! On Sunday we  had a little creek side picnic in the backyard, Zapuppydog joined in too.

picnic and locky

We’ve also had swimming, scouts, pirate shows, preschool, school, state of origins and gym. I’m trying to spruce up the family room with some geometric shapes & colour. So in between working, blogging and Mothering I tried to make some headway, I’ll keep you posted with how everything shapes up in that department. Do stay tuned because in the very near future I have a Colourfulful little Geometric give away happening, bit exciting…… I have 3 gorgeous online businesses involved.

I managed to submit my entry into Mamamia’s competition , you’ve got to be in it to have a chance don’t you? The good news is I will be sharing the recipe I created to enter the competition with all of you next week! Trust me it was deeeelicous!!

Even though our week was pretty busy (I know there would be busier for some) that’s just how life is at the moment (I really wouldn’t change a thing except add a few extra hours in the day!).

Remember the smallest thing can make someone’s day, try it out if you haven’t already. My challenge to you for the week ahead, give out 3 genuine compliments to 3 different people! Giving is living lovely ones!

I hope all of you have had a good week too!

Enough of my waffle….. I believe I have a recipe with a dash of Morocco to share. This little treasure is a great one for the whole family and the beauty of it is that you can prep most of it in advance. It was a fabulous hit a couple of Sundays ago with our whole family of 5 (when the 3 year old at least attempts something new I refer to that as a hit). I give full credit to the lady who inspired me to cook this from her recipe book, that lady would be Jane Kennedy and her recipe book (The one I got for Mothers Day) is called ‘One Dish: Two Ways’   she gives you one dish with the option of making it two ways to suit little and big people. Love your work Jane!

Dinner done

Moroccan Beef Kebabs With Couscous

Must Have Ingredients:

2 Zucchini cut into 3 cm thick rounds

600g beef rump steak trimmed cut into 4cm cubes (this was delicious, chicken would be great too)

1 onion cut into wedges 1 cup couscous olive oil for brushing

8 bamboo skewers, soaked for 30 minutes (you can also use metal skewers)

Ingredients For Adults:

1 teaspoon finely grated lemon zest

2 teaspoons chopped mint 2 teaspoons chopped flat leaf parsley

1 teaspoon flaked almonds (I love almonds so I used extra)

1 teaspoon freshly grated nutmeg (I just used ground nutmeg)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

pinch cayenne pepper

pinch of ground cinnamon

1 Tablespoon olive oil


1. Thread Zucchini, beef and onion alternatively onto the skewers and divide onto 2 plates.

2. In a heatproof bowl, prepare the couscous according to the packet instructions. Fluff it up with a fork and divide into 2 portions.

3. Preheat the grill of your BBQ to a medium heat.

Dish 1, For The Kids:

Lightly brush the skewers with olive oil, season with salt and grill for 3 minutes on each side (for medium), or until cooked to their liking. Keep the Couscous plain and serve with the juicy beef skewers.

Kids Dish 1

Dish 2, For The More Adventurous Taste Buds:

While the couscous is still warm, add the lemon zest, mint, parsley and almonds to one portion and stir with a fork. Cover and let stand for 1 minute or more.

In a bowl, combine the spices with the oil. Season with salt and brush the spicy mixture onto the adults’ skewers. BBQ for 3 minutes on each side (for medium) or until they are cooked to your liking. Remove the beef, onion and zucchini from the skewers and serve on the fragrant couscous.

skewed Ready to go brushing BBQing dinner is served

You so need to jump on the wagon and make this dish. We’ll definitely be making a return visit but next time as I said above I’m going to try chicken Breast instead of the beef.

We are planning to give Zapuppydog the best bath he has ever had in his doggy life this afternoon, he’s been suffering from some itchiness, I’m talking conditioner involvement!! The great people from Dr Zoo coincidently asked me to review some of their Itchy Dog range (I said yes please!!). There will be a full post to come on this little treat for Zapuppydog, hopefully we can kick that itch for him!!

Tonight’s dinner is going to be Enchilda’s, Zadada’s request!

In the meantime keep smiling and remember that compliment challenge 3 for 3 different people. I’d love to hear about it, just comment below.

Have a great weekend!!

Until the next time……


Another week down? Can't believe we are already heading into week 6 of this school term!! The last week has seen quite a...

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