Tag: lunch idea

Recipes

Make Warm Chicken Salad with Veggies

Post author By Suzanne Robinson
Post date January 10, 2025
No Comments on Make Warm Chicken Salad with Veggies

Would you like to make a really simple and easy dinner?

A dinner that is also healthy as well?

How about super yummy too?

Make this yummy warm chicken salad with veggies. It is such a quick and easy meal to make for dinner.

Ingredients

A pack of fresh salad leaves – I purchased a fresh mixed leaf pack from Woolies. In the salad mix was also to the carrot.
Mushrooms
Broccoli
Beans
Capsicum
500 grams of Chicken
Soy Sauce
Chilli Flakes
Birch and Waite Thai, Lime and Coriander Dressing.

The super tasty and yummy Birch & Waite Thai , Lime and Coriander Dressing.

Adding the Birch & Waite Thai , Lime and Coriander Dressing to the salad leaves. I did this before I put the chicken and veggies in with the salad leaves.

Method

Cook the vegetables first. I cut up the mushrooms, beans, broccoli, capsicum and added them to a fry pan. In the fry pan I put some olive oil.
The vegetables cooked for about 10 – 15 mins in a very hot fry pan. This allowed them to get some colour and to be cooked through without being to overdone.
I added some soy sauce to the mixture to create some flavour for the veggies.
I sprinkled in a little bit of chilli flakes to have a little spice and taste.
Once the veggies were done I removed them from the pan. They stayed in a bowl to then allow me to cook the chicken.
I added some more olive oil to make sure that the chicken did not stick. The pan still had the flavours of the soy sauce and the chilli flakes. This made the chicken get a nice brown coating on the outside.
Once the chicken was cooked I added the veggies back to the pan.
I got a bowl to add the salad leaves to. I poured in the Birch and Waite Thai, Lime and Coriander Dressing all over the leaves. I did not add the whole bottle but just enough to coat the leaves and give the taste of the dressing throughout the salad.
Now add the chicken and veggies to the bowl with the salad leaves and mix around.
Serve and enjoy this tasty, yummy and healthy salad.

The finished product! The warm chicken and veggie salad is ready to eat.

I hope you enjoy this meal as much as we did. Hubby and I managed to finish the whole bowl of salad between us.

If you don’t eat meat you can add more vegetables, tofu or other items to make it a veterinarian option. You can also play around with ingredients and maybe use fish or beef with your next salad creation.

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Tags Birch & Waite Thai Lime and Coriander Dressing, cooking, easy dinner meal, healthy meal, lunch idea, quick dinner, Recipes, yummy food

Recipes

Make Chilli Tuna Veggie Noodles

Post author By Suzanne Robinson
Post date September 4, 2023
No Comments on Make Chilli Tuna Veggie Noodles

If you are like me you sometimes run out of things for dinners. Yes sad but true. This tasty recipe that I’m about to share only uses some items from the pantry, fridge and takes no time at all to cook.

It is easy, quick to make and of course super yummy, that said you need to like chilli’s. I do love chilli so therefore this is not an issue. If you don’t you can substitute another type of flavour to not have it as spicy. Remember this recipe is flexible so you can amend it to suit your tastes.

Ingredients

2 x John West Tuna Tempters Chilli 95g. I was only cooking for myself so 2 cans were ample, however if you needed more spice or sauce you might find you need to add more cans, say 3 or 4.
Bok Choy
Capcisum
Onion
Udon Noodles
Carrot
Champignons/mushrooms (As I had the champignons in the pantry these were used. If I had fresh mushrooms I would have used them.)
Sesame Seeds for sprinkling on the noodles if you wish or you can crush up some almonds and use them for some extra crunch.

All the vegetables cut and ready to be added to the meal.

Method

I got all my vegetables chopped and ready, all aside from the onion were put in a bowl.
Put on a pot of water to boil. Once boiling add the udon noodles. These should cook for about 5 mins. I like mine soft so I might cook mine a little longer. If they are nearly to the softness I like I take the pot off the heat and leave them in the hot water until I’m ready to serve. This way the noodles are hot and just the way I like them.
The udon noodles cooking away.
When a pan was heated up with some olive oil I cooked the onion until it was translucent.
Cooking the onions.
Now add the other vegetables to the pan and have them simmer a while until they are partly cooked. I like to have the bok choy mix around in the olive oil to add a bit of flavour. I leave it for about 5 mins or so.
It is now time to add the chill tuna. To make the most out the sauce you need to make sure you get everything out of the tin. I like to add a little water that allows tuna that has stuck to the bottom and edges to dislodge and the water adds to the sauce. This is when you will know if you need an extra tin or so for the sauce. It does depend on how many will be eating but you can adjust this so don’t worry.
I’ve added the tuna and now getting the rest out of the tin by adding some water. The addition of water also helps with making more of the sauce.
Remove the noodles from the water if they are still there. Split up the noodles into warm bowls.
If you would like sesame seeds/almonds sprinkled over the noodles now is the time to do this. You also could add a little soy sauce to the noodles for flavour, but not too much or it gets too salty.
Your sauce is now ready with the vegetables. Add it to the bowl with the noodles.
Your meal is ready and you can now eat! If you wish you can also to garnish it with parsley/coriander.

Your quick and easy dinner is now ready to eat. Chilli Tuna Veggie Noodles you will find so good that you will add it to your meal plans.

Enjoy and I hope you love this as much as I do!

Recipes

Make Stuffed Capsicums

Do you need a healthy idea for dinner or a side dish? This recipe can either be a main or a little something extra.

As you know I am undertaking the 12 week program from Body Beyond Birth, and wanted to try some of their tasty looking recipes.

I decided to make the following, Rice & Bean Stuffed Capsicums

Stuffed Capsicums ready to go into the oven.

NOTE: Just so you know I realised after purchasing all the ingredients that the online recipe can be altered for the number of people who you would be cooking for. I only used 2 capsicums cut in half to not make too much for an individual meal. However I did end up with a lot left over and that went in the fridge for the next night’s dinner.

The following ingredients are for 4 people. If you need to change this. Click on the number and change it with the up or down arrow on the link above for the recipe.

Ingredients

1 1/3 cup cooked brown rice
1 1/2 small zucchini diced
3/4 small red onion diced
4 red capsicums
1 cup kidney beans drained & rinsed
3 1/2 tablespoons of heaped fresh coriander finely chopped
1 1/2 teaspoon lemon rind
3 1/2 tablespoons pine nuts
Salt & pepper
2 tablespoon olive oil + splash for cooking

I substituted the following: Instead of coriander I used parsley, due to hubby hating it. Instead of purchasing pine nuts I used almonds due to having them already. I added some parmesan cheese to the top of the capsicum so that it would add to the flavour and give a nice consistency.

I used almonds instead of pine nuts. I already had almonds at home and thought it would be cheaper to use what I already had.

Jackie from Body Beyond Birth told me that you need to pick food choices that work for you. If you don’t make things from scratch all the time it will be hard to keep up. Eat well and incorporate it into your every day life. Make it easy for you.

Instructions

I put my oven on to 180 degrees as my oven is gas is old and funny. The instructions on the recipe say 150 for an electric oven. Make sure to your line your baking tray.
I halved and cleaned out my capsicum pieces. I like to make sure that they are ready.
Cook brown rice, drain, pour back into pot & cover off heat for 10 minutes.
Cook zucchini & onion in a fry pan with a splash of olive oil on medium-high heat for a few minutes
Once softened & starting to brown, take off heat & set aside.
Combine all ingredients together except capsicums.
Spoon mixture into capsicums.
I added parmesan cheese and left off the olive oil drizzle in the recipe.
Bake for 30-40 minutes until soft & cooked through
Serve immediately

I know I added some things to this dish and it was not exactly as listed. It tasted amazing and the addition of the lemon rind made it have an extra burst of flavour. Having the almonds made it have a nice texture and it was a great addition to a fabulous and easy dish.

Making it a main meal option

If you would like to make this as a main meal you can.

You can add mince or meat if you are not vegetarian. One good tip is to make sure that the capsicum pieces are a little bigger if it is a main meal, or have a few more if smaller.

You can play with what you add to the stuffing for the capsicums, and have different fillings for different menus. You could have a totally vegetarian dish and then switch it up by maybe adding some cheese in the stuffing mixture, or say shredded chicken and other root vegetables. The choices are endless and you can be as creative as you like.

Rice & Bean Stuffed Capsicums ready to eat. Yum. Just right for a side dish or for a main meal.

I hope this helps with some dinner ideas or maybe for lunch? You can have it for both. This is super easy dish and helps to make sure that you are getting more vetables in your diet. Well I suppose it depends on what you put in the stuffing.

Happy cooking!