gluten free

The 3 Ingredient Crowd Pleaser – Cheesy Chicken, Broccoli and Bacon

I have made this dish before and it absolutely has become a favourite. With only three ingredients to pop into the oven, you end up with a mouthwatering comfort meal that everyone will love. Not only that, it’s healthy with loads of super broccoli, as well as gluten free, low carb and you don’t need to add anything else. I served up with some seasoned butter beans on the side.

More of my gluten free cooking here.

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The only seasoning you need is some coarse salt, pepper and rosemary for the chicken. The natural flavours of the broccoli, bacon and chicken make a fantastic combination that really just gets highlighted with the minimal seasoning. Cheese doesn’t need any explanation other than, because cheese!

If your kids have an aversion to broccoli, you may have a problem. Mine generally love broccoli, even as a baby it was a top choice for Blake. Occasionally they might have an “anti green stuff” day which can always be sidestepped by covering it with bacon and cheese!

The 3 Ingredient Crowd Pleaser – Chicken with Broccoli, Bacon and Cheese

Category: Weekday Meals

Cuisine: Easy to Cook

4-6

The 3 Ingredient Crowd Pleaser – Chicken with Broccoli, Bacon and Cheese

Low Carb, Gluten Free, Sugar Free, Family Friendly

Ingredients

  • 1 head of broccoli
  • 1 packet diced bacon
  • 6-8 chicken breasts
  • 1 cup cheddar cheese
  • 1 cup mozarella/white cheddar cheese

Instructions

  • Preheat oven to 200 C.
  • Place chicken breasts flat on a cutting board, drizzle with a little olive oil & cover with cling wrap.
  • Bash with your fist to flatten them evenly (great stress reliever).
  • Remove cling wrap and season with ground salt & black pepper.
  • Spray an oven dish with olive oil cooking spray and place chicken breasts into the dish.
  • Bring a pot of salted water to boil, add broccoli and boil for 2 minutes to blanch.
  • At the same time, fry bacon bits in a small pan until golden.
  • Drain broccoli well.
  • Add broccoli and bacon bits to dish with chicken. Sprinkle cheese evenly over the top.
  • Bake for 20-25 minutes or until chicken is cooked through.
https://mammachefjozi.com/3-ingredient-pleaser-chicken-broccoli-bacon-cheese/

 

Loaded Sweet Potato Chips with Rump Steak Strips

I always enjoy platter type dishes… it just seems to get everyone involved in the dishing up and eating. You can find more of these in my festive meal plan.

Here’s a delicious weekday meal that involves steak and lots and lots of vegetables, while also being something different which brings the whole family together around the table.

Loaded Sweet Potato Chips with Rump Steak Strips

Category: Weekday Meals

4

Loaded Sweet Potato Chips with Rump Steak Strips

Gluten Free, Sugar Free, Dairy Free (remove cheese), Family Friendly

Ingredients

  • 500g rump steak
  • 1 packet frozen sweet potato chips
  • 1 1/2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1/2 red pepper, sliced
  • 1/2 yellow pepper, sliced
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp chilli powder
  • 1 avocado, diced
  • juice of 1/2 lemon
  • 250g punnet cherry tomatoes, halved
  • 80g feta cheese, crumbled
  • 2 green onions, thinly sliced
  • grated mozzarella cheese (optional)

Instructions

  • Drizzle the sweet potato with olive oil and season with salt & pepper.
  • Bake in the oven at 200 C for about 25 minutes.
  • Meanwhile, heat the oil in a large non-stick frypan over medium-high heat. Cook the onions and peppers for 2 to 3 minutes until softened.
  • Season the steak with cumin, garlic powder, and chilli powder. Grill the steak on a preheated electric grill or grilling pan for 7 minutes on one side, then turn and cook for 1 minute, then turn off the heat and leave the meat to stand for 5-10 minutes. Slice the steak into strips.
  • In a bowl, mash avocado with lemon juice and season with salt and pepper.
  • To serve, place sweet potatoes on a platter or serving dish. Top with the beef, peppers and onions, avocado and tomato. Sprinkle with feta and green onions. Serve with mixed salad.
https://mammachefjozi.com/loaded-sweet-potato-chips-rump-steak-strips/

Recipe adapted from Taste.com.au

 

Cheesy Mexican Mince Rice & Veggie Pan

You may have gathered by now that I love Mexican food. I love it because it’s generally so easy to cook! Plus,  you can pack in wonderful vegetables and beans full of nutritional value. The spices all combine to create such a lovely aroma while cooking and the colours are so pleasing to the eye as well.

Cheese Mexican Mince Rice & Veggie Pan

Category: Weekday Meals

Cuisine: Mexican

4

Cheese Mexican Mince Rice & Veggie Pan

Gluten Free, Sugar Free, Low GI, Family Friendly

Ingredients

  • 1/2 onion, diced
  • 1 tsp crushed garlic
  • 1/2 cup uncooked brown rice
  • 2-3 cups vegetable stock
  • 1 tsp chili powder (to taste)
  • 1/2 tsp ground cumin
  • salt and ground black pepper to taste
  • 1 tin black beans, rinsed and drained
  • 1/2 tin chopped tomatoes, drained
  • 2 zucchini, grated
  • 2 carrots, grated
  • 1/2 cup frozen corn
  • 3/4 cup grated white cheddar cheese

Instructions

  • Heat a large pan over medium high heat.
  • Add olive oil when hot and add in the onion and garlic.
  • Sauté for a couple minutes then add in the mince. Once the mince is nicely browned, add in the uncooked rice and the vegetable stock, stir and bring to a boil.
  • Once boiling, cover and reduce the heat to low.
  • Simmer for 30-40 minutes, or until rice is tender.
  • Season the rice and mince with salt, pepper, chili powder and cumin.
  • Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together.
  • Heat the mixture until the cheese is melted.
  • Top with the remaining cheese and cover with a lid.
  • Heat on low until the cheese is melted and the mixture is bubbly
https://mammachefjozi.com/cheesy-mexican-mince-rice-veggie-pan/

Recipe adapted from Recipe Runner.

Bacon Roasted Butternut & Spinach with Gluten Free Pasta

This recipe truly is as delicious as it sounds! The butternut gives it such a lovely sweetness that makes it warm and comforting, the crispy bacon adds a little crunch. The kids got in on the action and the whole family just loved this meal. Definitely one that will be showing up in future!

Bacon Roasted Butternut & Spinach with Gluten Free Pasta

Category: Weekday Meals

Cuisine: Pasta

4

Bacon Roasted Butternut & Spinach with Gluten Free Pasta

Gluten Free, Sugar Free, Dairy Free

Ingredients

  • 1 packet bacon strips
  • 2 cups small butternut cubes
  • dried thyme
  • 300 g gluten free/wholewheat pasta
  • 1 cup frozen spinach
  • Parmesan cheese (optional)

Instructions

  • Roast the bacon on a roasting pan in the oven at 200 C for a few minutes until crispy and the fats have rendered off, then remove the bacon, leaving the juices in the pan.
  • Add small butternut cubes to the pan, spacing them out, season with salt, pepper and thyme then toss to coat with the juices.
  • Roast at 220 C for 20 minutes.
  • Cook pasta and add spinach to pasta water for the last few minutes of cooking. Drain water.
  • Mix all together in a serving bowl and serve with the bacon roughly chopped and sprinkle with Parmesan.
https://mammachefjozi.com/bacon-roasted-butternut-spinach-with-gluten-free-pasta/

bacon roasted butternut and spinach with gluten free pasta

Chicken & Rice Bake with Green Vegetables – Because Green is Good!

This cheesy chicken, rice and green veggie bake is such a comforting dish that the children can’t get enough of. This recipe is a must have in your emergency cookbook for those rush-rush days.

I usually make this with only broccoli but I had some green beans and just couldn’t resist putting them in as well.

Chicken & Rice Bake with Green Vegetables – Because Green is Good!

4-6

Chicken & Rice Bake with Green Vegetables – Because Green is Good!

Ingredients

  • 3 tbsp olive oil
  • 1/2 medium onion, diced
  • 500 g boneless skinless chicken breasts, cut into bite sized pieces
  • 2 tsp crushed garlic
  • salt and freshly ground pepper to taste
  • 1 1/2 cup uncooked white rice
  • 2 cups broccoli florets, cut into bite sized pieces
  • 1 cup green beans, trimmed and cut in half
  • 1 cup grated cheddar cheese

Instructions

  • Cook the rice according to packet instructions. Add one chicken stock cube or stock pot to the cooking water and mix well.
  • Preheat the oven on grill.
  • In a large pan, sauté onions in olive oil over medium heat. Once onions soften, increase the heat to medium high and add chicken to the pan. Season with salt and pepper. Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  • Add the broccoli and green beans to the pan and stir often so that the vegetables stir fry, but don't burn, just a couple minutes needed. Once the vegetables are tender but still firm, add the cooked rice and the chicken and veg mixture to a large oven dish, add the grated cheese and mix through well. Sprinkle a little more cheese over the top.
  • Place the dish into the oven and cook for about 5 minutes, until cheese is bubbling.

Notes

Gluten free Sugar free

https://mammachefjozi.com/chicken-rice-bake-green-vegetables-green-good/

Curry Chicken Meatballs with Pauli’s Spicy Brinjali Sauce

Curry Chicken Meatballs with Pauli’s Spicy Brinjali Sauce

4

Curry Chicken Meatballs with Pauli’s Spicy Brinjali Sauce

This recipe is very versatile. You can also add tomato puree to the sauce to change the taste slightly. If you can't get hold of Pauli's Spicy Brinjali Sauce, you can substitute with any curry sauce you like, either ready made or home made.

Ingredients

  • 500 g chicken mince
  • 1 onion, chopped
  • 1 tsp crushed garlic
  • fresh parsley, finely chopped
  • 1 red pepper, diced
  • 1 cup frozen spinach
  • 4 tbsp Pauli's Spicy Brinjali Sauce
  • plain yoghurt for serving
  • salt & pepper
  • olive oil

Instructions

  • Cook basmati rice according to packet instructions.
  • In a mixing bowl, mix together chicken mince, garlic, salt and pepper (to taste) and about 1 tbsp olive oil. Scoop out about 3/4 tbsp at a time and roll into balls, placing them onto a plate.
  • In a large pan over medium high heat, warm a glug of olive oil. Add the chicken meatballs and brown well all around.
  • Once chicken is browned, remove from the pan and set aside.
  • Add a glug of olive oil to the same pan and saute the onions and pepper together for 3-4 minutes until just softened. Lower heat and add 4 heaped tbsp of Pauli's Spicy Brinjali Sauce, frozen spinach and stir well. Add back the chicken, cover the pan and simmer for about 10 minutes, stirring occasionally.
  • Serve on top of rice and add plain yoghurt or cream.

Notes

Gluten free - no breadcrumbs needed. Eggless. Sugar free.

https://mammachefjozi.com/curry-chicken-meatballs-with-paulis-spicy-brinjali-sauce/

Tuna & Avocado Salad – No Cook Dinner

Tuna & Avocado Salad – No Cook Dinner

Category: Salads

Cuisine: Fish

4

Tuna & Avocado Salad – No Cook Dinner

Gluten free, sugar free, dairy free, no cooking, no mayonnaise

Ingredients

  • 1 tins shredded tuna in oil, drained
  • 1 ripe avocado, roughly chopped
  • 1/2 cup onion, finely chopped
  • 2 tbsp olive oil
  • 4 tsp lemon juice
  • 2 tsp lemon zest
  • 2-3 tbsp chopped fresh parsley
  • 1 tsp salt
  • ground black pepper

Instructions

  • Place all of the ingredients in a bowl. Mix with a fork, mashing the avo and breaking up the tuna as you go, until the ingredients are well combined.
  • Taste for seasoning and add more oil or salt and pepper if needed, serve on your favorite sandwich bread or toast. I used sourdough bread.
https://mammachefjozi.com/tuna-avocado-salad-no-cook-dinner/

Fabulously Fast Vegetable Egg Fried Rice

Finished in a flash, this vegetable egg fried rice is so fuss free it’s an absolute life saver. If you know you’re going to be pressed for time, cook the rice on a Sunday afternoon and keep cold in the fridge. All you need to do is fry up the veggies, crack open an egg and pour a glass of wine!

Fabulously Fast Vegetable Egg Fried Rice

Category: Meat Free Mondays

Cuisine: Asian

4

Fabulously Fast Vegetable Egg Fried Rice

Ingredients

  • 4 cups cooked brown or white rice
  • 1-2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 egg, lightly whisked
  • ⅓ cup soy sauce
  • 1 tbsp peanut oil
  • 1 tsp crushed garlic
  • 1 onion, finely chopped
  • sprinkle dried chilli flakes
  • 3 green onions, diced

Instructions

  • Add oil to a large pan over med-high heat and saute onion and garlic for 3-4 minutes until softened. Add a sprinkle of dried chilli flakes and cook for half a minute.
  • Add in the vegetables and cook for 4-5 minutes, stirring.
  • Move the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a fork or spatula and stir in with veggies.
  • Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Remove from heat and stir in green onions.

Notes

Gluten free, Sugar free, Dairy Free, Vegetarian, Meat Free Monday

https://mammachefjozi.com/fabulously-fast-vegetable-egg-fried-rice/

 

Pauli’s Tomali Baked Chicken Breast & Vegetables

Pauli’s Tomali Baked Chicken Breast & Vegetables

40 minutes

Category: Weekday Meals

Cuisine: Mediterranean

4

Pauli’s Tomali Baked Chicken Breast & Vegetables

Gluten free, sugar free, low carb. For a dairy free option, replace feta with goat's cheese or leave out entirely.

Ingredients

  • 6-8 chicken breasts
  • 1 cup Pauli's Tomali Relish
  • 600g mixed roasting vegetables
  • 1 round feta cheese
  • olive oil
  • salt & pepper

Instructions

  • Heat the oven to 200 C.
  • Place some foil into a roasting pan and fold up the edges to make a divider.
  • Spray roasting pan and foil with some olive oil cooking spray.
  • Place chicken breasts into the foil section and spread the roasting vegetables over the rest of the pan.
  • Drizzle all with some olive oil and season with coarse salt and black pepper.
  • Pour the Pauli's Tomali Relish over the chicken breasts, making sure that they are covered evenly.
  • Crumble the Feta cheese over the chicken and relish. Bake in the oven for 30-35 minutes or until chicken is cooked through.
https://mammachefjozi.com/paulis-tomali-baked-chicken-breast-vegetables/

Baby Kingklip with Tuscan Style Vegetables

Something fishy

The Mediterranean Diet prescribes plenty of fish and less meat. This baby kingklip recipe is gluten free, sugar free, super low carb and super high in nutrition.

It also tastes divine, especially made with baby kingklip, takes only 30 minutes to make and it’s so very easy!

Baby Kingklip with Tuscan Style Vegetables

Browsing around my local Food Lover’s Market for fish, I wanted something other than Hake. I noticed that 500g Hake fillets were R70 and 500g Kingklip portions were R140. Then I spotted the Baby Kingklip at R89 for 800 grams and thought this was quite a good deal. Something different and for a great price relative to their fully grown kin.

Anyway, on to the recipe!

Baby Kingklip with Tuscan Style Vegetables

30 minutes

Category: Weekday Meals

Cuisine: Fish

4-6

Baby Kingklip with Tuscan Style Vegetables

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 tsp crushed garlic
  • 1/2-1 tsp chilli flakes (to taste)
  • 2 tsp fresh rosemary finely chopped (optional)
  • 2 tins peeled & diced tomatoes
  • 2 tins cannelini beans, rinsed and drained
  • 200 g fresh baby spinach, washed and dried
  • salt and pepper
  • 800 g baby kingklip or hake fillets, patted dry and seasoned with salt and pepper
  • fresh parsley and lemon to garnish
  • juice of 1 lemon

Instructions

  • In a large, deep pan with a lid, heat 1 tbsp olive oil. Add onion and 1 tsp garlic. Saute until onion has softened. Garlic mustn't brown.
  • Add chilli flakes and rosemary if using. Add diced tomatoes and cannelini beans. Stir well then cover the pan, and reduce heat to simmer while cooking the fish.
  • In a large non stick pan on med-high heat, add 1 tbsp olive oil and 1 tsp garlic. When garlic is sizzling, add fish fillets and cook for a couple of minutes. Lift the edge of the fish when it is becoming opaque on top, and see if it is nicely browned on the bottom. Carefully turn the fish using a spatula. While fish cooks on the second side, add fresh spinach to the bean and tomato mixture. Stir well, and replace the lid. Turn off the heat. Allow the spinach to wilt. Check for seasoning. Stir.
  • Squeeze fresh lemon juice over the cooked fish fillets.
  • Divide the vegetable mixture among your plates or bowls.
  • Top each with a fish fillet, and garnish with parsley and a wedge of lemon if desired.
https://mammachefjozi.com/baby-kingklip-with-tuscan-style-vegetables/

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