MM: Creamy Pea Soup

Happy Meatless Monday guys! Today’s recipe is Creamy Pea Soup – ready in just a few minutes, this soup is rich, creamy and absolutely delicious!

Creamy Pea Soup

And guess what? My kids actually liked it, well not loved it but they ate their small bowls which made me very pleased. After all, this was green and white soup –Β  a ‘no no’ food colours for my eldest. πŸ™‚

I myself absolutely loved it, especially with some of the homemade croutons I’d made (lots of them actually). They were so fresh, crunchy, with lots of olive oil and spices, just perfect with the soup. To make them simply use some stale bread, chop it up, drizzle generously with olive oil, add some oregano, garlic, basil, thyme and bake in the oven till golden.

Creamy Pea Soup

It’s been ages since I’ve posted a MM recipe but life’s quite busy right now and I obviously need to improve my organisational skills. πŸ™‚ I’m happy if I manage to post one single recipe weekly at the moment. However, I’m positive I’ll be back to posting 2-3 weekly recipes soon, hopefully. πŸ™‚

Creamy Pea Soup

So what’s actually in the soup? There’s carrots, potatoes, shallots, garlic, double cream and cheese. Nom, nom, nom.. It’s one of the easiest soups ever (the tastiest one too) so there’s no excuse to not make it. All it’s gonna take is just a few minutes.

It’s delicious for lunch, dinner or why not a starter. For the meat lovers, I’d recommend adding some crispy bacon on top. πŸ™‚ But to be honest it tastes amazing with these lovely golden croutons. It doesn’t feel like it needs anything else. It’s just perfect the way it is – simple but super tasty.

Creamy Pea Soup

Here’s how to make this Creamy Pea Soup

Creamy Pea Soup

Creamy Pea Soup

Ingredients

  • 300g frozen peas,
  • 1 shallot, sliced
  • 2 garlic cloves crushed
  • 2 carrots, chopped
  • 3 potatoes, choppes
  • 200g mild cheddar cheese, shredded
  • double cream for serving
  • croutons for serving
  • olive oil
  • salt and peppers

Instructions

  1. Heat a pot with the olive oil and gently sweat the shallots and garlic for about 5 minutes.
  2. Add the potatoes and carrots and cover with water. Leave for about 20 minutes, stirring occasionally and adding more water if necessary. Season with salt and pepper.
  3. Finally add the peas and leave for another 5 minutes.
  4. Remove from the hob, add the cheese, stir well and blend the mixture till a smooth consistency.
  5. Serve with a drizzle of double cream and some freshly baked croutons.
  6. Enjoy!
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Creamy Pea Soup

I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming very soon. xx

Bulgur Wheat Stuffed Peppers

Happy Tuesday Guys! Today’s recipe is Bulgur Wheat Stuffed Peppers – simple and delicious family favourite, ready in just a few minutes!

Bulgur Wheat Stuffed Peppers

I love stuffed peppers and I stuff them with lots of different stuff. πŸ™‚ The smell of roasted peppers is amazing and so appetizing, at least to me. πŸ™‚ Actually, one of my most popular recipe is the Breakfast Stuffed Peppers with eggs, cheese & bacon. You can find the link below. However I haven’t tried this particular recipe before – bulgur wheat in sweet tomato sauce and a bit of pork and beef mince meat and lots of spices. Seriously delicious and the kids approved it too. And it’s so simple to make, especially good on a busy weekday.

Bulgur wheat is another family favourite of ours but it seems I haven’t made anything with it recently. I think the last time was about a month ago. You can find quite a few bulgur wheat recipes on my site which are healthy, tasty and very simple to make.

Bulgur Wheat Stuffed Peppers

Here’s a list of our family favourite Stuffed Pepper Recipes. I think that’s all I’ve posted on my site actually.

Stuffed Peppers with Minced Pork, Vegetables & Rice

MM: Stuffed Peppers with Couscous

Quinoa & Beef Stuffed Peppers

Bacon & Orzo Stuffed Peppers with Mozzarella Cheese

Bacon, Cheese & Eggs Stuffed Peppers

These might seem quite similar but they’re actually different in flavour so I recommend trying them all. There are meat free options, some breakfast options and some more filling options for the meat lovers. πŸ™‚ But they’re delicious no matter when you choose to have them – for breakfast, lunch or dinner or even in between. πŸ™‚

Bulgur Wheat Stuffed Peppers

And here’s how to make the Bulgur Wheat Stuffed Peppers

Bulgur Wheat Stuffed Peppers

Bulgur Wheat Stuffed Peppers

Ingredients

  • 2 large peppers (I used red and yellow), deseeded and cut in halved
  • 150g bulgur wheat, cooked
  • 200ml passata
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 carrot, chopped
  • 300g beef and pork mince
  • 1tsp cumin
  • 1tbsp thyme
  • 1tbsp paprika
  • 1tbsp sugar
  • salt and pepper
  • chopped fresh parsley for serving, if wished

Instructions

  1. Preheat the oven to 200Β°C.
  2. Heat a pan and gently sautee the onion and garlic for about 5 minutes. Add the carrots, meat and tomato sauce.
  3. Season with the spices and sugar and keep stirring the mixture. Leave for about 10 minutes and stir in the bulgur wheat. Keep it for another 5 minutes and remove from the hob.
  4. Cook in the oven for about 20 minutes.
  5. Sprinkle some fresh parsley when serving.
  6. Enjoy!
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Bulgur Wheat Stuffed Peppers

I hope you guys enjoy this recipe as much as we did. Stay tuned for more tasty recipes that are quick and easy to make. xx

Oven-baked Salmon Fishcakes

Happy Tuesday guys! Today’s recipe is Oven-baked Salmon Fishcakes – quick, easy, healthy and tasty recipe your family would love ( I’m pretty sure of it πŸ™‚ ).

Oven-baked Salmon Fishcakes

I hope your week is going great so far. We are quite busy here and there seems to be no time for any rest. The kids got school, nursery and lots of after school activities so there’s alway somewhere to go and something to do. However, mum and dad got their ‘tv shows nights’ so there’s a balance. As soon as the kids go to sleep we put on a tv show, get some snacks and just relax. πŸ™‚ It probably doesn’t sound very exciting but to us, being busy parents, is very exciting. πŸ™‚

Oven-baked Salmon Fishcakes

OK, let’s go back to the recipe now..Enough parents’ talk. πŸ™‚

These Salmon Fishcakes are not only oven-baked but they’re super simple to make and of course, taste amazing. Kids approved them too. Serve them with some chunky chips and veggies and you’ve got yourself a perfect dinner. Add some mayo or hot sauce and you’ve got an even better on. πŸ™‚ Just joking, add whatever you fancy, really. πŸ™‚

Oven-baked Salmon Fishcakes

I used some boiled potatoes, shallots, dill and mustard seeds. That’s all you need, apart from the salmon, oh and some breadcrumbs and an egg to stick everything nicely together. You can make ahead the fish and potatoes (say, the previous day) and thus you’ll save even more time. All you have to do is simply mix all the ingredients together and bake the fish cakes. This is what I did and it took me 5 minutes to shape the fish cakes and another 20 to cook them. Sweet!

Oven-baked Salmon Fishcakes

Here’s how to make the Oven-baked Salmon Fishcakes

Oven-baked Salmon Fishcakes

Oven-baked Salmon Fishcakes

Ingredients

  • 3-4 potatoes, boiled and mashed
  • 300g salmon, baked and shredded
  • 150g Parmesan cheese, grated
  • 1 egg
  • 1tbsp mustard seeds
  • a bunch of fresh dill, chopped
  • salt and pepper to taste
  • golden breadcrumbs

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a bowl mix all the ingredients together, apart from the breadcrumbs.
  3. Make small fishcakes and cover them with the breadcrumbs thoroughly.
  4. Bake in a greased baking tray for about 20 minutes or until ready.
  5. Serve with some lemon wedges.
  6. Enjoy!
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Oven-baked Salmon Fishcakes

I hope you guys love this recipe as much as we did. Stay tuned for more simple and tasty recipes coming very soon. xx

Leftover Rice Bites

Happy Sunday all! Recipe of the day is Leftover Rice Bites with Vegetables, Chicken & Cheese! WhatΒ anΒ amazing way to use up your leftover rice!

Leftover Rice Bites

As Β the title suggests these cute bites were made of some leftover rice and chicken. I only added some cheese and egg to hold them together. I cooked them in a muffin tray for about 20 minutes and they were all gone in 10. It’s funny how my kids refused to eat the rice left in the fridge but then they really enjoyed these bites. Bottom line is you need to be creative to feed your kids. πŸ™‚ Just joking! I don’t think I’m very creative. Anyway, this was a simple and delicious way to use up my leftover rice. You can make it from scratch too – all you need is some cooked rice with vegetables (I used carrots and peppers, thinly chopped), cheese and an egg.

Leftover Rice Bites

By the way, what’s your favourite Summer food/what is the recipe you love making during the hot and sunny days? I love making lots of fresh salads, but I’m trying to add something new every time, otherwise I’ll get bored, no matter how tasty the veggies are. Like, for example, last night I had a Caprese salad, but I use homemade zucchini pesto, which is also raw vegan and it tasted simply delicious. Comment below if you’re a salad person like me or prefer something else! πŸ™‚

Here’s how to make the Leftover Rice Bites

Leftover Rice Bites

Leftover Rice Bites

Ingredients

  • 200g rice, cooke
  • 1 samll carrot, chopped
  • 1/2 pepper, chopped
  • 100g mild Cheddar, grated
  • 100g chicken, cooked and shredded
  • 1 egg
  • 50g butter
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200 Β°C.
  2. In a bowl, mix all the ingredients together and place in a greased muffin tray.
  3. Cook in the oven for about 20 minutes or until ready.
  4. Serve with some fresh tomato salsa or hot sauce, if wished.
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These rice bites are very handy on the go. You can also store them in the fridge for a few days and use them as a snack. They make delicious starter too. Whatever way you choose to serve them, they won’t disappoint, I promise. πŸ™‚

Leftover Rice Bites

I hope you guys like this recipes. Stay tuned for more quick, easy and tasty recipes coming very soon. Stay cool and enjoy your Summer. xx

Leftover Rice Bites

Oven-Baked Banana & Peach French Toast

Happy Wednesday guys! Today’s recipe is Oven-Baked Banana & Peach French Toast – fresh, Summery and absolutely delicious, that recipe makes the perfect breakfast/brunch recipe, and an easy one too!

Oven-Baked Banana & Peach French Tooast

I hope you’re guys enjoying your Summer/holiday so far and indulging in yummy Summer recipes too. I truly enjoy mine, especially the kids, they love spending time with their grandparents, eating lots of ice-cream and getting spoiled a lot. πŸ™‚Β But this is what Summer holiday is all about, isn’t it? πŸ™‚

Back to my recipe now… Seriously, guys this is more than simple to make and at the same time tastes divine. Ripe bananas, peach, eggs and some bread is all you need. The rest is left to the oven. Β Yes, it is oven-baked but it tastes even better than fried french toast, in my opinion and is healthier. Well, I added some butter too which is not that healthy I guess but look at the amount of fruit in there. πŸ™‚ I used some fresh organic eggs and I think I’ve never used so beautiful eggs. The yolks were dark orange, it really felt they were a few hours old. So different to the eggs I usually use, unfortunately.

Oven-Baked Banana & Peach French Toast

Here’s how to make this easy and delicious Oven-Baked Banana & Peach French Toast

Oven-Baked Banana & Peach French Toast

Oven-Baked Banana & Peach French Toast

Ingredients

  • 3-4 stale white bread slices
  • 3 eggs
  • 1 ripe banana, sliced
  • 1 peach, sliced
  • 50g butter
  • a splash of full fat milk
  • For serving:
  • 1tbsp honey
  • 1tbsp almond butter
  • 1tsp deseeded coconut

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a baking tray, roughly cut the butter in a few pieces and spread it on the tray. Do the same with the bread.
  3. Whisk the eggs with the milk together and pour over the butter and bread.
  4. Arrange the banana and peach slices on top.
  5. Bake in the oven for about 20 minutes.
  6. Serve with some almon butter, honey and deseeded coconut, if wished.
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I served the french toast with honey, almond butter and some deseeded coconut. It tastes absolutely amazing, very rich and indulgent, more like a dessert than breakfast. But who won’t like dessert for breakfast? πŸ™‚

You can even serve it with a scoop of vanilla ice-cream, especially when it’s still hot and out of the oven. This is a totally different story but why not? πŸ™‚ I always look for ways to upgrade my recipes and make them even tastier (not always healthier though, I admit).

Oven-Baked Banana & Peach French Toast

I hope you guys like this recipes. Stay tuned for more quick, easy and tasty recipes coming very soon. xx

Turkey Meatball Fajita

Happy Tuesday! The recipe of the day is Turkey Meatball Fajita – succulent turkey meatballs with sautΓ©ed peppers and onions, wrapped up with some other extras! πŸ™‚

Turkey Meatball Fajita

I’ve never had meatballs in a wrap till now. I’ve missed a lot. These wraps are so rich and juicy you barely need anything else. But because I’m greedy, I had them with sauteed peppers and onions, some hot sauce and a tiny bit of light mayo.

The peppers and onions kind of turned them into fajitas I think, but honestly, cheese, guacamole and other topping would be just too much. As I said, the meatballs, peppers and onions are more than enough. Plus, they work perfectly together and adding other ingredients would spoil the whole thing. πŸ™‚ However, I should’ve made more of the peppers. The kids really enjoyed them and snacked on them. Make sure not to overcook them though. Leave them a bit crunchy, thus they taste much better. πŸ™‚

Turkey Meatball Fajita

Why I used turkey mince? Well, I simply love it. Even though it says it’s lean on the pack and there’s less fat in it, it still tastes amazing – really juicy, which is not typical for lean meat, especially turkey, I guess.

Anyway, I recommend it! Also, it’s supposed to be a healthier option. πŸ™‚ They’re really simple to make – some breadcrumbs, seasoning and one egg. Then simply sautee some peppers and onions and serve on a tortilla wrap! Simple and absolutely delicious!

Turkey Fajita Wrap

Here’s how to make these beautiful Turkey Meatball Fajita Wraps

Turkey Meatball Fajita

Turkey Meatball Fajita

Ingredients

  • 400g turkey mince
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 1 egg
  • 1tsp dry parsley
  • 1tsp cumin
  • 1tsp nutmeg
  • 2tbsp breadcrumbs
  • 1 small onion, chipped
  • olive oil
  • salt and pepper to taste
  • tortilla wraps to serve

Instructions

  1. In a bowl mix the turkey mince, chopped onion, breadcrumbs, cumin, nutmeg, parsley and the egg. Season with some salt and pepper to taste and make the meatballs.
  2. Heat a pan with the olive oil and cook the meatballs for approximately 5 minutes on each side or until ready.
  3. In another pan, heat some olive oil and gently sautΓ©e the peppers and onions for about 10 minutes.
  4. Serve with some flour tortillas and hot sauce, if wished.
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I added three meatballs on my wrap but it turned that was way too much. Two is actually more then enough, but whatever you fancy, really.

I hope you enjoy this recipe. Stay tuned for more coming soon.

And make sure to grab your umbrellas tomorrow. Apparently, it’s going to be a heavy rain. How exciting! πŸ™‚ xx

Oh you can find some more yummy turkey mince recipes here:

Turkey Meatball Pizza

Turkey & Spinach Enchiladas

Sweet Potato Noodles with Kale & Pork

Happy Wednesday guys! The recipe of the day is here – Sweet Potato Noodles with Kale & Pork –Β absolutely lovely and comforting meal, ready in just a few minutes!

Sweet Potato Noodles with Kale & Pork

And on top of that my kids loved it, even the kale, yes! Well, probably because it was kind of mixed with the sweet potatoes, but they really liked this recipe.

This is a really simple dish, all you need is sweet potatoes, kale and pork.

I also added some pine nuts, just for a crunch, and it tasted even better.

The pork I used was a leftover from a bbq the previous day so it’s up to you what to use. It’s a great way to use your leftover food, well pork in this case! And to make things more healthier I stirred in some kale, which by the way I love, unfortunately can’t say the same for the rest of my family. πŸ™‚ Even though I do feed them with it and don’t give up. They like it sometimes but other times are not that keen. πŸ™‚

Sweet Potato Noodles with Kale & Prok

By the way, did you go out today? I froze my bones off! It felt like Winter. Seriously, this is not fair. It’s Spring time, it’s supposed to be warm and sunny most of the time, right? Now that I’m looking at the pics of the Sweet Potato Noodles with Kale & Pork I wish I had a bowl in front of me. That would really warm me up. πŸ™‚ Yumm..

I should probably hold on my Spring recipes and look back into my winter warmers πŸ™‚ Just joking, hopefully this cold wave is gone soon.

Back to the food now…

Here’s what you need for this simple but delicious recipe – Sweet Potato Noodles with Kale & Pork.

Sweet Potato Noodles with Kale & Pork

Sweet Potato Noodles with Kale & Pork

Ingredients

  • 1 large sweet potato, cut with a spiralizer
  • 100g kale
  • 300g leftover pork (anything you fancy)
  • 1 garlic clove, crushed
  • 1tsp turmeric
  • 1tsp cinnamon
  • 2tbsp pine nuts
  • 1tbsp olive oil
  • salt to taste

Instructions

  1. Heat a pan with the olive oil and sweat the garlic for a few minutes.
  2. Add the sweet potatoes and cover with a lid for about 10 minutes. Make sure to stir them occasionally.
  3. Add the kale and pork, season with the spices and sprinkle the pine nuts.
  4. Mix well and leave for another 5 minutes.
  5. Remove from the hob and serve hot.
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Sweet Potato Noodles with Kale & Pork

Tip: It’s important not to overcook the sweet potato, otherwise they’ll get mushy and won’t be really noodles anymore (done that, not that they’re not tasty, it’s just a different meal) πŸ™‚

Easy Falafel Pita

Happy Sunday all! Today’s recipe is Easy Falafel Pita!

It’s super simple recipe, really easy to make and yet is so delicious and healthy.

Just perfect for a lazy Sunday lunch!

Easy Falafel Pita

The main ingredient is chickpeas, of course and then you’re gonna need some pita bread, red onion, avocado. Simple as that. You can always add extra veggies if you prefer or sauces. I had the falafel pitas with sour cream and hot sauce but you can have them with whatever sauces you fancy.

I made the falafels with onion, garlic, olive oil and parsley. They quite remind of hummus. But this is because the ingredients for the hummus are the same, you only need to add tahini paste and your hummus is done.

Easy Falafel Pita

The falafels are so delicious you can easily have them by themselves, probably with a bit of sauce. You can even add them in a salad. They really taste good with some fresh spinach. They’re perfect for appetizers and meze platters. I love ordering meze platters when out because you get all these yummy stuff like falafel, hummus, halloumi, etc. So why not make this at home to entertain your friends? I bet they would be delighted. πŸ™‚

I also baked these in the oven, so again no frying. πŸ™‚ And my kids loved them, which is probably the most important thing. πŸ™‚ Yay! Another recipe they really liked! Well, they didn’t have them with the pita but that doesn’t really matter because they really enjoyed the falafels. πŸ™‚ So now I’ve got about five recipes they really liked, one for each day of the week. πŸ™‚ Just kidding!

Easy Falafel Pita

Here’s how to make these beautiful Falafels.

Easy Falafel Pita
Prep time:
Cook time:
Total time:
Ingredients
  • 300g chickpeas, cooked
  • 2 garlic cloves, crushed
  • 1/2 onion, chopped
  • 2tbsp lemon juice
  • 1 egg
  • 2tbsp chopped parsley
  • 1tbsp flour
  • salt and pepper
  • For serving:
  • pita bread
  • red onion, sliced
  • avocado, sliced
  • coriander leaves
  • sour cream
Instructions
  1. Preheat the oven to 200Β°C.
  2. In a bowl, combine the falafel ingredients and mix well.
  3. Make small balls and arrange them on a greased baking tray.
  4. Cook in the oven for about 20 minutes or until ready.
  5. Serve on a pita bread with the red onion, avocado and fresh coriander leaves.
  6. Add sour cream and hot sauce, if wished.

 

Easy Falafel Pita

Apart from the pita bread, you can use wraps, kebab bread and even buns. Yes, why not make vegetarian burgers. Use the same ingredients but simply arrange them on a bun. Falafel burger sounds nice, doesn’t it! You might add some melted cheese too, otherwise it might be a bit dry.

The bottom line is the options with these tasty falafels are so many – burgers, salads, pita breads, etc. They make a very nutritious and healthy meal so I think I should make them more often. And now that my kids like them, that’s a serious reason to make these, let’sΒ say, weekly. πŸ™‚

Tip: Make sure to soak the chickpeas in water before cooking them. You can use tinned too but I read that it’s much better to use dry chickpeas so I stuckΒ to it. πŸ™‚

Easy Falafel Pita

Simple Chicken Satay

Happy Tuesday guys! Today’s recipe of the day is Simple Chicken Satay! This is a lovely family recipe that your family would love. It’s simple to make, I baked the chicken in the oven, so the only thing that you need to do really is to marinade it the night before.

Simple Chicken Satay

You can always marinade it for a few hours only but the flavour is much better and the chicken tastes divine when left overnight. It helps the marinade to work properly and the chicken bites to absorb it. πŸ™‚

I used peanut butter, soy sauce and curry powder, oh, and a tiny bit of lemon juice. It got a bit thick so I added a bit of water too.

Simple Chicken Satay

To be honest, I was a bit surprise that my kids actually liked the chicken. I mean, they enjoy chicken but plain, so I was a bit sceptical. But it seems recently they’ve been surprising me a lot in regards to food. I guess their taste buds are changing. πŸ™‚

Simple Chicken Satay

TheyΒ specifically requested some chips to go with it but as I was on the move, I didn’t have any time so I offered them tasty bulgur salad with olives and cherry tomatoes and they agreed. πŸ™‚ At least I know for sure they like olives and tomatoes so everything with them is fine (almost every time).

And of course, I had to make the chips later on, when I had time. That was the deal. Sometimes, it feels like they can live on chips. And they’re quite fussy about their chips too. πŸ™‚ They should be skinny, plain and yellow in colour. πŸ™‚ What requirements, huh! πŸ™‚ Oh, and not burnt, even a tiny bit.

Simple Chicken Satay

So let me tell you about the bulgur wheat salad… This salad was quite like tabbouleh but with not so much herbs. I find the bulgur so tasty, especially in salads. It’s been a while since I last cooked with it so I’m glad I found it in my kitchen cupboard. And apparently, it is really beneficial to your health. So let’s stock up on some bulgur. πŸ™‚ I really need to now as I’m out of it. πŸ™‚

You can serve the Chicken Satay with almost everything, well I said almost. πŸ™‚ It’ll be delicious with some lime rice, quinoa, chips, couscous, roasted veggies, again, whatever you fancy. πŸ™‚ Or why not make this bulgur wheat salad, it’s super quick and super tasty.

Here’s how to make these Succulent & Simple Chicken Satay

Simple Chicken Satay
Cook time:
Total time:
Ingredients
  • 4 chicken breasts, cut into pieces
  • 3tbsp smooth peanut butter
  • 3tbsp soy sauce
  • 1tbsp curry powder
  • 1tbsp lemon juice
Instructions
  1. In a bowl, combine all the ingredients for the marinade and mix well. If the mixture is too thick, add a bit of water.
  2. Add the chicken pieces in, mix them well with the marinade and cover with cling film.
  3. Place in the fridge overnight.
  4. Bake the chicken in the oven for about 20 minutes at 200Β° or until ready.
  5. Serve with a lime wedge.

 

Simple Chicken Satay

Turkey & Spinach Enchiladas

Happy Tuesday all! Today’s recipes – Turkey & Spinach Enchiladas – quick, easy, comforting and very cheesy!

Turkey & Spinach Enchiladas

I’ve made a whole tray with these succulent wraps (probably about 10) and they were all gone in less than an hour after I served them! πŸ™‚ Can you imagine? We must’ve been really hungry. ButΒ these enchiladas were seriously delicious!

I remember thinking to myself, “OK now, I’ll make more so may be we could use some for tomorrow’s lunch”. Yeah, right, didn’t happen that way but they sure were much appreciated by everyone. πŸ™‚

Turkey & Spinach Enchiladas

They’re quite budget friendly too. All you need is a bit of ground turkey, fresh spinach & cheese. You can add some tomato sauce, if wished. To tell you a secret, I used ketchup. πŸ™‚ I know, there much better ingredients to use for the enchiladas but this is what I had that was closest to tomato sauce. Well, it’s actually made of tomatoes. I honestly, don’t really fancy ketchup, it’s way too sweet for me, but it worked wonders on the enchiladas. πŸ™‚ So feel free to use any ingredients you’d like. πŸ™‚

I kind of had to hide the spinach in between the turkey and cheese (for the kids) but it worked well and they enjoyed the enchiladas with the hidden spinach. πŸ™‚

Turkey & Spinach Enchiladas

For the cheese, I used grated Mozzarella & Cheddar. I would have loved it if I could add some jalapenos but the kids wouldn’t really fancy the enchiladas, would they. πŸ™‚ So, as usual, I added a generous amount of my favourite hot sauce (half a bottle). πŸ™‚

Of course, when making Mexican inspired dishes, there should be some coriander, so I sprinkled some coriander leaves on top. I served the with a sliced avocado and sour cream

I believe I could have these every other day, this is my type of comfort food. πŸ™‚

Turkey & Spinach Enchiladas

Here’s how to make these Turkey & Spinach Enchiladas:

Turkey & Spinach Enchiladas
Prep time:
Cook time:
Total time:
Serves: 25
Ingredients
  • 8-10 wraps
  • 450g ground turkey
  • 100g fresh spinach
  • 1/2 onion
  • 2 garlic cloves, crushed
  • 1tbsp paprika
  • 1tbsp olive oil
  • 150g Mozzarella cheese, grated
  • 150g Cheddar cheese, grated
  • 3tbsp ketchup
  • salt and pepper
  • fresh coriander leaves
  • sour cream for serving
Instructions
  1. Preheat the oven to 200Β°C.
  2. To prepare the turkey – heat a pan with the olive oil and sweat the onion and garlic for 5 minutes. Add the ground turkey, paprika and salt and pepper to taste. Cook for about 10 minutes or until ready. If necessary, add some water.
  3. Arrange the wraps – scoop from the ground turkey, add a handful of spinach and wrap it up. Repeat with the rest of the wraps,
  4. Place in a baking tray, spread the tomato sauce or ketchup (if you’re using any) and then sprinkle the grated cheese.
  5. Bake in the oven for about 10 minutes.
  6. Serve with some fresh coriander leaves, sour cream and sliced avocado.

To make them even more filling, you can add some pinto beans in the wraps, or even some lime & cilantro rice. It’ll become a burrito/enchilada but as long as it’s tasty, it doesn’t really matter.

Turkey & Spinach Enchiladas