1 tablespoon olive oil
1 medium onion, sliced
400g can diced tomatoes
300g can kidney beans, rinsed and drained
chicken, meat removed from bones & shredded
10 pack (400g) burrito tortillas
lettuce, shredded
2 tomatoes, chopped
1 cup grated cheddar cheese
3/4 cup sour cream
Guacamole dip (optional)
2 tsp chllli powder
3 tsp cumin
3 tsp paprika
2 tsp onion flakes
2 tsp garlic powder
1/4 tsp cayenne pepper
Heat oil in a frying pan, over medium heat. Add onion and cook 2-3 minutes, stirring frequently until onion is soft.
Stir in Burrito seasoning mix, crushed tomatoes and 1 cup water. Simmer uncovered for 3-5 minutes or until mixture is thickened. Add kidney beans and shredded BBQ chicken meat and cook until heated through.
Heat burrito tortillas according to packet instructions.
Place shredded lettuce onto warmed tortillas.
Top with chicken mixture, tomato, cheese and a large dollop of sour cream.
Fold. Serve with guacamole, if desired.
1 roast or poached whole chicken, shredded
1/4 cup lime or lemon juice
1 green pepper sliced thinly
2 stalks celery sliced thinly
2 spring onions finely sliced
1/4 cabbage finely sliced
1/2 telegraph cucumber deseeded and sliced and/or snow peas
1/2 cup roasted salted peanuts roughly chopped
1/2 cup torn mint or coriander leaves to serve
1/2 cup boiling water
1/4 cup crunchy peanut butter
2 tsp finely grated fresh ginger
3 tsp soy sauce
a pinch of chilli flakes
Make Satay dressing by mixing peanut butter and boiling water until smooth
Add ginger, soy sauce and chilli flakes
Place shredded chicken in large bowl and mix with lemon or lime juice
Add vegetables and peanuts and mix gently
Drizzle sauce over salad
Garnish with mint or coriander
4 tbsp hot salsa
2 large flour tortillas
215g can kidney beans
50g leftover roast chicken, shredded
85g grated mature cheddar
cumin, oregano
1 large onion, cut in half and then into slices
1 green & red bell pepper, seeded and sliced into strips
avocado, sliced
oil, for brushing
sour cream
Spread 2 tbsp salsa onto each tortilla
In a large skillet, combine chicken, kidney beans, cumin, oregano, onion, peppers
Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese and avocado
Sandwich with other tortilla over cheese. Bake at 180° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.
Sandwich with the other tortilla, then brush with oil.
Heat a large non-stick frying pan with a little butter, then cook the tortilla, oil-side down, for 4 mins.
Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden.
Serve cut into wedges.
tomatoes, diced
onions, diced
peppers, chopped
garlic
coriander
salt and pepper
lime juice
Blitz all ingredients together
Taste and adjust seasonings
3 tbsp olive oil
1 large onion, roughly chopped
1 leek, halved and chopped
350g butternut squash, peeled, deseeded, chopped into 2cm pieces
75g butter
75g plain flour
800ml chicken stock
1 tsp Dijon mustard
3 tbsp crème fraîche
350g cooked chicken, torn into pieces
4 sprigs of fresh thyme, leaves picked and chopped, plus a few leaves for sprinkling on top
75g ciabatta, torn into rough pieces
60g Gruyère, grated
Preheat the oven to 200°C/fan 180°C.
Heat 1 tbsp oil in a large pan over a medium heat.
Add the onion and leek and fry until soft. Remove from the pan and set aside.
Add the squash, season and fry for 10 minutes until tender. Set aside with the onion and leek.
Melt the butter in the pan, stir in the flour to make a roux (paste) and cook for 2-3 minutes.
Add the stock, a little at a time, to the roux, stirring until smooth. Add the mustard, thyme and crème fraîche. Season and stir in the chicken and the reserved onion, leek, squash.
Spoon evenly into a 2-litre ovenproof dish. Scatter with the ciabatta pieces, Gruyère and extra thyme. Season, then drizzle with the rest of the oil. Bake for 20 minutes until golden and bubbling hot.
Vegetable oil, for frying
1 onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
1 tsp ground coriander
30g fresh ginger, finely chopped
500g sweet potatoes, cut into 1cm cubes
500ml fresh chicken stock
200g cooked chicken, shredded
3 tbsp Greek yogurt, to serve
Fresh coriander, to serve
1 lime, juiced, to serve
Heat a glug of vegetable oil in a large saucepan.
Add 1 finely chopped onion and 1 finely chopped celery stick, then fry for 5 minutes.
Add 2 crushed garlic cloves, 1 tsp ground coriander and 30g finely chopped fresh ginger.
Fry for 2-3 minutes, then add 500g sweet potato, cut into 1cm cubes. Fry for 5 minutes, stirring often.
Add 500ml fresh chicken stock and bring to the boil.
Simmer for 25-30 minutes until the sweet potato is tender. Pour into a blender and whizz to a smooth soup in batches.
Return to the pan, add 200g leftover shredded chicken and stir in 3 tbsp Greek yogurt and a handful of roughly chopped fresh coriander.
Season, simmer for 5-10 minutes until hot, then squeeze in the juice of 1 lime. If the soup is too thick, add a splash of boiling water.
2 cups cooked chicken
1 cup corn kernels
2 eggs
¾ cup self-raising flour
½ cup freshly chopped parsley
1 bunch chives, freshly chopped
Salt and pepper to taste
2 Tbsp olive oil
Combine all of the ingredients except the oil.
Mix well with a large spoon.
Heat frypan on high
Reduce heat and add a little oil or butter
Cook heaped tablespoons of mixture for 3 minutes each side until golden brown.
2 Large courgettes, ends chopped off Cooked chicken, shredded - 1- 2 cups
2 Spring onions, thinly sliced or 1 small chopped onion
1 cup flour
1 1/2 tsp Baking powder
2 Eggs, whisked
1/4 cup milk
1/2 cup grated cheese, grated
1/3 cup grated Parmesan cheese
2 tbsp Fresh thyme leaves, chopped
Pepper & salt to season
Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
Roughly grate the courgettes. Transfer to a clean kitchen cloth or tea towel and squeeze out as much liquid as possible.
In a large bowl, place the grated courgettes, corn, chicken, spring onion, flour, baking powder, eggs, milk, cheddar, Parmesan and thyme.
Stir until well combined. Season with salt and pepper.
Form fritters from 1/3 cup of the mixture and place onto the prepared baking tray.
Spray with olive oil and bake for 10 minutes.
Turn and cook for a further 5 minutes or until golden and cooked through. Serve with tomato chutney and a green salad.
2 tablespoons olive oil, divided
2 cups diced onion
chopped peppers
parmesan cheese
oregano
3 cups cooked, finely chopped chicken meat
1 ½ cups seasoned dry bread crumbs
2 large eggs, lightly beaten
1 large egg, lightly beaten (Optional)
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat.
Combine chicken, bread crumbs, and two eggs in a large bowl; stir in onion until well combined. If mixture is too dry to form patties, mix in remaining egg. Mix in parsley, salt, and pepper.
Form into small patties.
Wipe out the skillet; add remaining 1 tablespoon oil and heat over medium heat. Working in batches, fry patties until golden brown and crispy, 4 to 6 minutes per side.
1 tbsp sunflower oil
3 eggs
beaten with some seasoning
320g pack mixed stir-fry vegetable
1 tbsp mild curry powder
140g frozen sweetcorn
600g cooked rice
see tip, below
1 roasted chicken breast
finely shredded
2 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp ketchup
Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.