Tuna & Avocado Salad – No Cook Dinner

Tuna & Avocado Salad – No Cook Dinner

Category: Salads

Cuisine: Fish


Tuna & Avocado Salad – No Cook Dinner

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


  • 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


  • 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.

Broccoli Bacon Cheese & Chicken Bake – an Instant Family Favourite

Broccoli, Bacon, Cheese & Chicken Bake

This recipe looked fantastic when I found it, but was even better than expected! An instant family favourite, the boys loved it, yes, even though it was mainly broccoli. That’s always a measure of a successful dinner… the broccoli and chicken baking together result in such tasty juices at the bottom of the dish. If you were to add rice to the mix (not necessary at all) you would have a lovely broth to go with it.

Blanch the broccoli before baking to enhance the colour and flavour.

Broccoli Bacon Cheese & Chicken Bake – an Instant Family Favourite


Broccoli Bacon Cheese & Chicken Bake – an Instant Family Favourite


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


  • 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.

Steak with Potato Wedges and Fresh Vegetables

Steak with Potato Wedges and Fresh Vegetables

Category: Weekday Meals


Steak with Potato Wedges and Fresh Vegetables

Your favourite cut of steak, grilled and served with baked potato wedges and steamed vegetables. Simple and healthy. Gluten free, sugar free, dairy free, high in protein. If anyone is avoiding carbs, cut out the potatoes and give yourself an extra serving of veg.


  • 4 beef steaks (your favourite cut)
  • 8 potatoes, cut into wedges
  • handful green beans, tips trimmed
  • 4 large carrots, halved and sliced into sticks
  • 1-2 tsp crushed garlic
  • 1/2 -1 tsp dried rosemary
  • olive oil
  • ground salt & black pepper


    Potato Wedges
  • Preheat oven to 200 C.
  • Line an oven tray with baking paper. Spread potato wedges out evenly on the baking paper.
  • Drizzle with olive oil, evenly sprinkle with garlic & rosemary, season with ground salt & black pepper.
  • Place into the oven and bake for about 30 minutes or until golden brown.
  • While potatoes are cooking, rub the steaks with a little olive oil & season with salt & black pepper.
  • Place onto a hot electric grill or steak pan.
  • Cook to your preference, turning once.
  • When done, remove from the heat and set aside, covered, to rest.
  • Steam carrots and green beans for 5-6 minutes until just tender but still firm.

Spinach & Ricotta Canneloni

Nothing says “comfort food” like a warm, creamy baked canneloni. Loaded with lots of good, green spinach to make it healthy too!

This will definitely become a firm family favourite.

Spinach & Ricotta Canneloni


Spinach & Ricotta Canneloni


  • Olive oil spray, to grease
  • 500 g frozen spinach, thawed, well drained
  • 300g ricotta
  • 1 tsp crushed garlic
  • 2 tbsp cream
  • pinch of ground nutmeg
  • Cannelloni
  • 1/4 cup grated parmesan
    Tomato Salsa
  • 1 tin chopped tomatoes
  • 1 tsp crushed garlic
  • 1/4 cup pitted black olives, chopped
  • 1 tablespoon finely chopped fresh parsley


  • Preheat oven to 200°C. Spray an ovenproof baking dish with olive oil spray to lightly grease. Place spinach in a bowl. Add the ricotta, garlic, cream and nutmeg, stir to combine. Season with salt and pepper.
  • Spoon spinach mixture into the dry canneloni tubes using a tespoon. Place all into the prepared dish.
  • To make the salsa, combine tomato, garlic, olives, and parsley in a bowl. Spoon over cannelloni and sprinkle with parmesan. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes or until golden. Serve and enjoy!

Wonderful Wednesday Curry

Chicken, chickpea & spinach curry

What could be better than a wonderful curry on a wintery Wednesday to ward off the worries of the working week?


This is a completely made up curry recipe (following the general curry guidelines), which I initially made far too spicy for the boys and had to tone down substantiaby adding more and more vegetables (which is not a bad thing). Point being, my quantities are probably not quite accurate but luckily, curry is one of those things you can adjust as you taste and keep going along. It was super tasty and definitely something I plan on making more often.

Incidentally, some people popped in quickly while I was cooking and all commented on the amazing aroma of coconut curry  wafting through and around the house.

Chicken chickpea and spinach curry


Heat a little olive oil over medium high heat. Add 1 finely chopped onion, a heaped teaspoon each of crushed garlic and finely chopped ginger, a heaped teaspoon of Woolworths medium curry mixture. Of course you could also add chilli if you don’t have to worry about sensitive tastebuds. Fry while stirring, for about 2 minutes.

Meanwhile, put 2 cups of Basmati rice cooking, following the packet instructions

Add 8-10 cubed skinless, boneless chicken thighs and brown all over. Next, add a tin of diced/chopped tomatoes, half a tin of chickpeas, a chicken stock cube, a quarter cup of water and half to a whole tin of coconut cream (this is where the tasting is important). Mix well and turn down the heat to a simmer once it has come to a boil.

If you are using chopped, frozen spinach then this is the right time to add it, then leave to cook for 15-20 minutes or until the sauce has thickened a bit. If you are using fresh spinach, let the curry simmer for 15 minutes and then add the spinach to cook for the last 5 minutes.

Warm up a naan bread or 2 in the oven and serve up! This recipe comfortably feeds 6.

If you have a special curry recipe, please share it with me and you might just be featured soon!

Featured Friend – Zucchini Mushrooms

Christel‘s Creative Cooking recipe is our Meat Free Monday meal (for yesterday)…
This recipe could be a side with so many things! So yummy looking, yummy tasting and cleverly carb conscious too!

Zucchini Mushrooms

1 small packet of Zucchini. Cut into thickish slices.

1 small packet of mushrooms (you can also use brown mushrooms for a more earthy taste). Cut in half.

One pan/pot for the Zucchini’s, one pan/pot for the mushrooms. You can use one pot but mushrooms tend to become very watery and the Zucchini don’t like to swim 😉.

Pan fry lightly in butter until al dente (You don’t want it to get soggy). Add a bit of salt & pepper and oregano flakes while frying.

Remove from pan and let cool for a bit in a glass bowl.

Once cooled, crumble some Feta cheese and sprinkle with a little bit of WOOLWORTHS SA Nut & Seed Sprinkles. You can use any other nuts as well.

You can also drizzle with olive oil if you want.

You can eat it as is, on a #meatfree day or have it as a side dish.

Chicken breasts stuffed with creamy spinach and feta

Even the little spinach critics in our house loved this! Creamy spinach in juicy chicken breast, served with fluffy sautéed potatoes and broccoli (just because I felt like lots of green stuff).


Switch oven on to bake at 230 degrees C.

Peel and dice 6 potatoes, place into a large pan with a pinch or two of salt, cover with water and boil for 5 minutes. Drain, shake them onto a tray lined with kitchen paper and leave to cool.

Cook 2 cups of frozen spinach in the microwave as per packet instructions (or boil in a pot – with microwave cooking there is just less water to squeeze out of the cooked spinach). Empty cooked spinach into a bowl and mix in 1 cup feta cheese and 1 cup cream cheese, 2 teaspoons crushed garlic, salt and pepper.

Lay 4-6 large chicken breasts flat on a glass cutting board. Cut a pocket into the thick side of the breast. Try not to cut right through to the other side.

Use a spoon to divide the filling and stuff into the chicken breast pocket. Season with some more salt and pepper.

Heat some olive oil in an oven proof pan over medium-high temp, then add stuffed chicken breasts, on the flat side and fry for 5 minutes then turn over. Next, place the pan into the oven and bake for 10 minutes. Once in the oven, steam broccoli florets.

Heat another glug of olive oil in a large non-stick pan, on medium high heat. Add potatoes in a single layer and let them sizzle but don’t stir until they start to brown underneath. Turn 2-3 times in a total of 8 minutes cooking time, so that they are nicely browned all over. I didn’t use a non-stick pan and mine became delicious fluffy potato squares. Still good but not quite what I was going for! Drain on kitchen paper and season with ground salt.

Check chicken – add an extra 2-5 minutes cooking time if your chicken breasts are super thick. If you poke the chicken with a fork and juices run clear, it is cooked.


Our famous fishylicious fish parcels

While Mamma was on action cricket duty with the little guys, Super Dad had his turn in the kitchen for this week. He doesn’t cook for us often, but when he does it’s always amazing!

These fish parcels are super easy and super delicious. They started off with each fillet being baked in it’s own foil “parcel” but Mamma decided that we don’t have time for all that! They kept the name though, just because it works.


Place 4-6 frozen hake fillets into a glass oven dish. Drizzle with a good glug of olive oil, ground coarse salt and black pepper. Squeeze over juice of half a lemon, then cut slices of lemon and randomly arrange them into the dish as well.

Cover the fish with 4 handfuls of baby spinach leaves, crumble 3/4 cup of feta cheese on top and add 1/2 packet (or as many as you like) pitted green olives.

Cover with foil and bake in the oven at 180 degrees for 35-40 minutes until the fish flakes easily using a fork.

Serve with white rice. I like to use the juices from the fish dish to dress my rice.

Everyone who has had this at Casa MammaChef in Jozi has loved it and I’m sure you will too! Send us your photos, comments or ideas, we love to hear from you!

Happy Youth Day! Wishing you all a beautiful and peaceful long weekend!


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