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3 Ingredient Banana, Oat, and Raisin Cookies

Thursday, 14 June 2018
These delicious morsels are vegan, refined sugar free, and gluten free if you use gluten free rolled oats.  Very quick and easy to bake, brilliant for children to help with too.  I make these often to beat the late afternoon energy slump, or as a short notice breakfast on the go.

The key to a good flavour is using over-ripe bananas as they provide the sweetness for the cookies, and you can use other dried fruits should you prefer such as finely chopped dried apricots or dried cranberries.  I've added chopped nuts in the past too, such as walnuts or almonds for more protein and extra flavour.  However if I am planning on putting these in school lunches I leave out the nuts as our primary school is nut-free.

The recipe is easy doubled or tripled should you want to make a large batch, they keep well for a couple of days in an airtight container.   



Banana, Oat, and Raisin Cookies

80g mashed banana, I used one medium sized over-ripe banana
70g rolled oats
50g raisins

Preheat your oven to 180C/160C Fan/350F/Gas Mark 4.  Line an oven tray with non stick baking paper.

Peel the banana and mash with a fork until you have a smooth paste.  Add the oats and dried fruit, mix until totally combined.  Divide the mixture in half then each half into four so you have 8 small portions.

Roll the portions of mixture into balls then put onto the oven tray, leaving about an inch between them to allow for spreading. Bake for 10 - 15 minutes until the cookies start turning golden brown.  Remove from the oven and allow to cool completely on the trays.  Store in an airtight container for up to 3 days.


Living on the Veg - Chocolate Mousse

Tuesday, 12 June 2018

I was sent a copy of Living on the Veg, co-written by my blogging friend Jac, and Colin a children's author. The book is aimed at kids aged around 9 - 11yo who are new to or thinking about becoming vegetarian. All my three older girls, aged 11, 15, and 18yo read the book and thoroughly enjoyed it.

The book introduces famous vegetarians throughout history, exploring the reasons why people would choose to be vegetarian such as religious, environmental, animal welfare, or healthy lifestyle choices. There are good definitions of what it means to be flexitarian, pescetarian, vegetarian, and vegan. 


The most common questions that vegetarians face are answered, such as sources of protein, whether vegetables feel pain as well, whether we as humans were born to eat meat, etc.  As well as tips for getting your family onboard and help with eating out as well as quick one pan meal ideas and store cupboard ingredients that make vegetarian meals quickly and easily. 


There's information on vegetarian ingredients like Quorn, tempeh and TVP, as well as natural foods that can replace meat and provide a healthy and varied diet. There are several delicious recipes to try and a lengthy list of helpful websites for further information and research.


What I liked most about this book was that it was primarily an informative guide to becoming vegetarian, with simple and scrumptious recipes included at the end, rather than a cookbook with scant information put in as an afterthought.  

We tried several of the recipes, all were very tasty indeed.  The Chocolate Mousse went down particularly well with everyone - despite my husband's scepticism, as he doesn't usually like tofu.

Easy Chocolate Mousse

250g silken tofu
3 ripe bananas
3 heaped Tblsp cocoa powder
a generous squirt of honey or maple syrup

Drain the tofu well and put into a blender with all the other ingredients.  Whizz until smooth then pour into small glasses or serving bowls and chill until needed. Top with whipped cream/coconut cream and sprinkles if you want.


OUR FAMILY MEAL PLAN FOR WEEK OF 11/06/18 - £71

Sunday, 10 June 2018

It's a proper back to routine week this week, our 11yo is back from her week long residential and we've all the usual after school and evening activities.  I'm battling a cold, as is 3yo so I want low fuss meals, with plenty of vegetables to see us through the week.

It's Healthy Eating week at the primary school that our youngest two attend so we've been talking about how we can eat even more vegetables and whole grains.  I try and make sure that we have reached our 5 a day by lunchtime each day.  We have one or two servings of fruit with breakfast, with a serving of whole grains, then at lunchtime there's 2 - 3 servings of vegetables in the form of crudites and a piece of fresh fruit, along with more whole grains.  Dinner also includes 2 - 3 servings of vegetables and quite often some pulses or lentils too. 

Our 11yo would like us to eat 4 meatfree meals a week so I'm going to try and aim for that in our meal plans from now on.  Some of the rest of the family aren't as keen, but if I make the meals tasty enough I'm sure they'll not be bothered by the lack of meat.

My blogging friend Jac has co-written a book called Living on the Veg: A kids' guide to life without meat which I will be reviewing this week.  It's a brilliant book which is aimed at kids who are new to, or thinking about, becoming vegetarian.  All of my girls have read the book and thought it was fab.  It's what prompted our 11yo to ask for more meatfree meals and I'm very glad she has. 

Breakfasts this week will be wheat biscuits with milk and sliced fruit, with pancakes on one weekend day and wholemeal soda bread on the other.

Packed lunches will be Quick Vegetable Tagine with pearl barley instead of couscous topped with a little herbed yoghurt, with a baked treat and piece of fruit for afters.  Cook the pearl barley by rinsing thoroughly until the water runs clear. Put into a saucepan with cold water or vegetable stock. I use a ratio of one part pearl barley to three parts water or stock. Bring to the boil and boil for 10 minutes. Reduce the heat to a simmer and cook for a further 30 minutes or so until tender. Drain if necessary, then use or freeze in batches for later use. One cup of pearl barley will yield 2 - 3 cups of cooked pearl barley.

Weekend Lunches will be Twice Baked Potatoes and Homemade Pizzas, both served with salads.

Dinners



One Pot Orzo Bolognese

500g minced beef, or vegetarian mince
1 onion, diced
3 cloves garlic, minced
2 peppers, diced
330g dried orzo pasta
500ml pasta sauce, homemade or store bought
600ml vegetable stock
300g frozen peas
300g frozen corn
100g cheddar cheese, grated

Put a large frying pan on to a medium-high heat and cook the mince until it is no longer pink, breaking up clumps as you do so. 

Add the diced onion, minced garlic, and diced peppers to the pan then cook for a few minutes until the onion and peppers soften.

Add the orzo, pasta sauce and stock to the pan then reduce the heat to medium-low. Cook for about 10 to 15 minutes, stirring occasionally, until the pasta is cooked and all of the stock has been absorbed. Stir through the frozen peas and corn, cook until these have heated through. Stir through the grated cheese then serve.


Roast Chicken with roast vegetables, steamed greens, and Yorkshire puddings


Roast Vegetable Frittata

Add 300g frozen peas and 300g frozen sweetcorn to leftover roasted vegetables in an ovenproof dish. Add enough beaten egg to coat the vegetables and sprinkle over some grated cheese. Bake at 180°C for around 45 minutes or until the egg has totally set. I'll be serving the frittata with wilted greens.
 

Chicken and Orzo Bake

2 onions, diced
2 peppers, diced (any colour will do)
1 clove garlic, minced
170g dried orzo pasta
500ml chicken stock
300g leftover cooked chicken
200g cherry tomatoes, halved

Preheat your oven to 200C/400F/Gas Mark 6. Mix together all of the ingredients in a large baking dish until well combined. My Pyrex baking dish measures 9 x 12 inches (23 x 33cm). Put the casserole dish in the preheated oven and bake for 25 minutes. Remove from the oven and serve with steamed greens or mixed vegetables.

Quick Bean Chilli with sweet potato wedges

Saag Aloo served with mango chutney and homemade flatbreads


Shopping List

41 items: £71.15

Packets and Cereals
3x   ASDA Smartprice Wheat Bisks (24x18g)                                   £2.22
1x   ASDA Orzo (500g)                                                                    65p
1x   ASDA Good and Balanced Pearl Barley (500g)                           55p
1x   ASDA Ready Rolled Light Puff Pastry (375g)                             £1.00

Tins, Jars and Cooking
1x   ASDA Smartprice Bolognese Sauce (440g)                                42p
1x   ASDA Smartprice Red Kidney Beans in Water (400g)                 30p
3x   ASDA Chick Peas in Water (400g)                                            99p
1x   ASDA Mango Chutney (240g)                                                    £1.00
6x   KTC Chopped Tomatoes in Tomato Juice (400g)                       £1.60
2x   Merchant Gourmet Ready to Eat Puy Lentils (250g)                   £4.00
1x   ASDA Vegetable Bouillon Mix (150g)                                         £1.40
1x   ASDA Haricot Beans in Water (400g)                                        55p

Frozen
1x   ASDA Frozen for Freshness Mixed Vegetables (1Kg)                 85p
1x   ASDA Smartprice Peas (1Kg)                                                    76p
1x   ASDA Frozen for Freshness Sweetcorn (1Kg)                            85p

Dairy and Eggs
3x   ASDA Semi Skimmed Milk 6 Pints (3.41L)                                 £4.44
3x   ASDA Smartprice Low Fat Natural Yogurt (500g)                       £1.35
1x   ASDA Free Range Mixed Weight Eggs (15)                               £2.00
1x   ASDA Mature Cheddar Cheese - Light (750g)                            £3.65

Fruit and Vegetables
3x   ASDA Grower's Selection British Spring Greens (500g)              £2.04
2x   ASDA Grower's Selection Salad Tomatoes (750g)                      £2.30
25   ASDA Grower's Selection Bananas                                            £3.00
30   ASDA Grower's Selection Royal Gala Apples                             £6.00
2x   ASDA Grower's Selection Carrots (1Kg)                                    £1.00
1     ASDA Grower's Selection Butternut Squash by Weight (1.3Kg)  97p
3x   ASDA Grower's Selection Whole Cucumber                               £1.50
1x   ASDA Grower's Selection Iceberg Lettuce                                 50p
2x   ASDA Grower's Selection Courgettes (3)                                   £2.40
1x   ASDA Grower's Selection Garlic (3)                                           55p
1x   ASDA Grower's Selection Sweet Potatoes (1Kg)                        £1.00
3x   ASDA Grower's Selection Satsumas (600g)                               £3.00
4x   ASDA Farm Stores Pears (500g)                                               £3.20
1x   ASDA Grower's Selection British Parsnips (500g)                      65p
1x   ASDA Farm Stores Brown Onions (1Kg)                                    55p
2x   ASDA Farm Stores White Potatoes (2.5Kg)                               £2.30
2x   ASDA Farm Stores Round Lettuce                                             80p
1x   ASDA Farm Stores White Mushrooms (300g)                            68p
2x   ASDA Grower's Selection Washed Baby Spinach (300g)            £1.60
3x   ASDA Farm Stores Mixed Peppers (3)                                       £2.97

Meat, Fish and Poultry
1x   ASDA Butcher's Selection Beef Mince - 12% Fat (500g)             £2.28
1x   ASDA Butcher's Selection Whole Chicken (1.6Kg)                     £3.28


Prices and special offers reflect those of the online grocery website My Supermarket, and are correct as of 10th June 2018. Prices may vary in different in-store locations.

We purchased our groceries online via Asda on My Supermarket, spending £71.15, had we chosen to shop elsewhere our items would've cost:

£79.17 from Morrisons
£81.40 from Sainsbury's
£84.52 Tesco
£93.20 from Waitrose
£96.42 from Ocado

My lovely blogging buddy Ciara from My Fussy Eater has created a fab Meal Planning Facebook Group so we can inspire each other. She also has a book, I have a copy and it is fab. You can order a copy for yourself here

And Katykicker, and Naomi from The Organised Life Project have a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.


OUR FAMILY MEAL PLAN FOR WEEK OF 04/06/18 - £70

Sunday, 3 June 2018
Half term is over and it's back to routine this week, kind of.  Our 11yo is off on a week long residential trip with her year group at school and it will be really strange and quiet without her here.  It's my birthday one day this week so my family have requested a kiwi classic for dinner, and of course there will be birthday cake to enjoy.

It's a fairly busy week so most of our weekday dinners are quick, and able to be eaten on the go if necessary.  We've got quite a few things on in the evenings this week, more so than usual.  I've made the savoury swirls, wholemeal rolls, tortillas and roti, and stashed them in the freezer ready to defrost when needed. 

Our back garden has plenty of fresh herbs, salad greens and rhubarb ready for us to harvest and enjoy this week.  The strawberries are almost ready to pick too, just another week and they should be just right.  I've included the salad greens and other items in the shopping list to make it easier to follow.

Meal Plan

Breakfasts will be overnight oats or granola with fruit compote and yoghurt as this is working well and nobody is tired of having it yet.  Weekend breakfasts will be pancakes one morning and homemade toasted teacakes the other.

Packed lunches will be Wholemeal Savoury Swirls with crudites, a piece or two of fruit, and a baked treat for afters.  We're off out for a shared BBQ lunch with friends on Saturday, I'll be taking a pavlova and fresh fruit salad for pudding, some salads, and plenty of supplies for mocktails/fruit punch.  Sunday we'll have homemade pizzas for lunch.


Dinners

10 minute Spicy Vegan Bean Burgers



Bacon and Egg Pie

500g puff pastry
2 spring onions, thinly sliced
6 rashers of bacon, rind removed and thinly sliced
8 free range eggs
salt and pepper to taste

Preheat your oven to 200C/180 Fan.

Roll out 2/3 of the pastry on a floured surface until large enough to line a 25cm pie dish. Line the pie dish with the pastry. Sprinkle the chopped spring onion and half of the bacon over the pastry, crack in the eggs then sprinkle over the rest of the bacon.

Roll out the remaining pastry and use it to make a lid for the pie. Trim off any excess pastry and crimp the edges to seal. Cut 3 or 4 small vents into the lid of the pie, brush with milk and bake in the oven for 30 - 40 minutes until the pastry is dark golden and crispy.  I'll be serving this with steamed mixed vegetables and garlic butter baked new potatoes.



Sweet Potato and Kale Flatbreads

3 large sweet potatoes, cut into 2cm dice
400g tin chickpeas, drained
1 bunch kale or spinach, chopped with stems removed
1 Tblsp oil
1 tsp cumin seeds
2 large onions, finely diced
3 cloves garlic, minced
1 Tblsp ginger, finely grated
1 tsp turmeric
1 tsp ground coriander
1 tsp chilli powder (optional)

To serve:
flatbreads/roti
hummus or herbed yoghurt

Put a frying pan over a medium heat and add the oil. Once the oil is hot, add the cumin seeds and let them sizzle for 10 - 20 seconds before adding the diced onion. Let the onion cook for a couple of minutes stirring occasionally.

In a small bowl, mix the garlic, ginger, turmeric, coriander and chilli powder with 1 tablespoon of boiling water mixing until combined. Tip the spice mixture into the onions and cook, stirring, until fragrant.

Add the sweet potato chunks and chickpeas, stir them around so they are coated with the onions and spices. Add 250ml/1 cup of boiling water. Cover the pan and cook for around 10 minutes, stirring occasionally until the sweet potatoes are tender. Add more water if the mixture looks too dry. The final mixture should be a little moist but not wet. Once the sweet potatoes are tender add the kale and cook until wilted.

Serve in flatbreads or roti with chopped fresh coriander and a drizzle of yoghurt. I usually serve some steamed mixed vegetables on the side.


Fish Tacos

1 onion, finely diced
2 courgettes, finely diced
2 peppers, any colour will do
300g frozen mixed vegetables, defrosted
1 tsp minced garlic
1 tsp ground cumin
2 Tblsp finely chopped fresh parsley
1 or 2 Tblsp lemon or lime juice
1 Tblsp oil olive oil
500g skinless, boneless firm white fish fillets

To serve:
Homemade or store bought tortilla wraps
Homemade or store bought salsa
Homemade or store bought guacamole
Lettuce, shredded

Preheat your oven to 190°C/375°F/170°C Fan/Gas Mark 5 and cook the fish fillets from frozen for 20-25 minutes until cooked through. In a bowl combine the onion, courgette, peppers, mixed vegetables, garlic, cumin, parsley and a tablespoon or two of lemon/lime juice. 

Put a frying pan over a medium heat and add the vegetables mixture. Cook, stirring continuously, until the vegetables have softened. Once cooked, take of the heat and leave to cool slightly. 

Once the fish and vegetables are cooked, flake some fish on to each tortilla, followed by a serving of the vegetable mixture. Add salsa, and whatever other condiments you like. Roll up then serve.



Hot Dogs with Coleslaw 

1 Tblsp oil
2 onions, sliced into rings«
6 good quality pork sausages
1 beetroot, grated
2 carrots, grated
1 apple, grated
½ cabbage, shredded
¼ cup mayonnaise
½ cup natural yoghurt

To serve:
6 wholemeal bread rolls
sweet potato wedges

Preheat your oven to 200°C/400°F/Fan 180°C/Gas Mark 6 and put the sausages into a baking dish or onto a foil lined oven tray. Cook for 25-30 minutesor until cooked through. 

Put a frying pan over a medium heat then add the oil and onions. Cook for around 15 minutes until the onions are very soft and caramelised. In a large bowl, mix the grated beetroot, carrots, apple and cabbage. Mix the yoghurt and mayonnaise together then stir through the salad until well coated.


Quesadillas

1 Tblsp oil
1 onions, finely diced
1 pepper, finely diced
3 garlic cloves, minced
2 courgettes, grated
300g frozen mixed vegetables
1 can chilli beans
12 tortillas
2 cups mature cheddar cheese, grated

Heat oil in a large frying pan over a medium heat and add the onions and pepper, cook until the vegetables start to soften.  Add the grated courgette and cook for another 5 minutes.  Stir through the chilli beans and mixed vegetables.  Cook for a further 5 minutes then remove from the heat and allow to cool slightly. 

To make the quesadillas, heat another large frying pan over a medium heat.  Put a tortilla in the frying pan and spread a few spoonfuls of the bean mixture over it then sprinkle on some cheese.  Top with another tortilla.  Cook for a few minutes then turn over and cook the other side for a few minutes more.  Remove the tortilla from the pan when it's crisp and the cheese has melted.  Repeat with the remaining tortillas, bean mixture and cheese.  Cut the quesadillas into wedges before serving.  We'll be having ours with dressed salad greens and shredded cabbage.



Chicken, Roast Vegetable and Lentil Salad

2 large sweet potatoes, peeled and cut into small cubes
1 onion, cut into wedges
2 beetroot, cut into small cubes
1 Tblsp oil, divided
600g chicken thigh or breast strips, I used cook from frozen pack
2 cloves garlic, minced
2 Tblsp paprika
1 Tblsp dried mixed herbs
1 can lentils, drained
500g frozen mixed vegetables, defrosted

Heat oven to 180ºC.  Toss the sweet potato, onion and beetroot with a tablespoon of oil and season with salt and pepper and put into a large ovenproof dish or onto a lined baking tray.  Mix together a tablespoon of oil with the crushed garlic, paprika and dried mixed herbs.  Rub this mixture all over the chicken strips until coated then put onto a lined baking tray.

Bake the vegetables and chicken for around 20–30 minutes until thoroughly cooked.  Remove from the oven and leave to cool slightly.  Put the defrosted mixed vegetables into boiling water for around 5 minutes, drain well.  Mix the cooked vegetables, drained lentils and mixed vegetables together.  Drizzle over some lemon juice or balsamic vinegar then top with the cooked chicken. 


Shopping List

46 items: £69.44

Frozen
3x   ASDA Smartprice Mixed Vegetables (1Kg)                             £2.46
1x   ASDA Frozen for Freshness Berry Medley (1Kg)                     £2.75
1x   ASDA Cook from Frozen Chicken Breast Strips (600g)            £2.50
1x   ASDA White Fish Fillets (540g)                                              £2.50

Tins, Jars and Cooking
2x   ASDA Smartprice Red Kidney Beans in Water (400g)              60p
1x   ASDA Vegetable Oil (1L)                                                        £1.09
1x   ASDA Smartprice Mayonnaise (500g)                                     41p
1x   ASDA Chick Peas in Water (400g)                                         33p
1x   Merchant Gourmet Ready to Eat Puy Lentils (250g)                £2.00
1x   ASDA Black Beans in Water (400g)                                        65p
1x   ASDA Chilli Beans in Chilli Sauce (390g)                                65p

Dairy and Eggs
2x   ASDA Semi Skimmed Milk 6 Pints (3.41L)                              £2.96
5x   ASDA Smartprice Low Fat Natural Yogurt (500g)                    £2.25
1x   ASDA Free Range Mixed Weight Eggs (15)                            £2.00
1x   ASDA Butter - Unsalted (250g)                                               £1.45
1x   ASDA Mature Cheddar Cheese - Light (750g)                         £3.65

Packets and Cereals
1x   Silver Spoon Granulated Sugar (1Kg)                                     64p
1x   ASDA Strong White Bread Flour (1.5Kg)                                 69p
1x   ASDA Wholemeal Bread Flour (1.5Kg)                                    69p
1x   KTC Lemon Juice (250ml)                                                      40p
2x   ASDA Scottish Porridge Oats (1Kg)                                       £1.78
1x   ASDA Ready to Roll Puff Pastry (500g)                                  £1.00

Fruit and Vegetables
1x   ASDA Grower's Selection Unwashed Sliced Curly Kale (200g) 65p
1x   ASDA Grower's Selection Baby Potatoes (1Kg)                       80p
2x   ASDA Grower's Selection Salad Tomatoes (750g)                   £2.30
25   ASDA Grower's Selection Bananas                                         £2.70
19   ASDA Grower's Selection Royal Gala Apples                          £4.56
1x   ASDA Grower's Selection Carrots (1Kg)                                 50p
5x   ASDA Grower's Selection Whole Cucumber                            £2.50
1x   ASDA Grower's Selection Iceberg Lettuce                              50p
1x   ASDA Grower's Selection Celery                                            55p
2x   ASDA Grower's Selection Courgettes (3)                                £2.40
1x   ASDA Grower's Selection Garlic (3)                                        55p
1x   ASDA Grower's Selection Spring Onions                                55p
1x   ASDA Grower's Selection Beetroot Bunched (500g)                £1.60
2x   ASDA Grower's Selection Sweet Potatoes (1Kg)                     £2.00
1x   ASDA Grower's Selection Ginger (125g)                                 50p
2x   ASDA Grower's Selection Satsumas (600g)                            £2.00
4x   ASDA Farm Stores Pears (500g)                                            £3.20
1x   ASDA Farm Stores Brown Onions (1Kg)                                 55p
1x   ASDA Farm Stores Round Lettuce                                          40p
2x   ASDA Farm Stores Mixed Peppers (3)                                    £1.98
1x   ASDA Grower's Selection Ripen at Home Avacodos (4)           £1.60
1     ASDA Grower's Selection White Cabbage                               78p

Meat, Fish and Poultry
1x   ASDA Farm Stores Cooking Bacon (500g)                              57p
1x   ASDA Extra Special Pork Sausages (6 per pack - 400g)         £2.25

Prices and special offers reflect those of the online grocery website My Supermarket, and are correct as of 3rd June 2018. Prices may vary in different in-store locations.

We purchased our groceries online via Asda on My Supermarket, spending £69.44, had we chosen to shop elsewhere our items would've cost:

£79.66 from Tesco
£80.12 from Sainsbury's
£88.52 from Waitrose
£89.73 from Ocado

My lovely blogging buddy Ciara from My Fussy Eater has created a fab Meal Planning Facebook Group so we can inspire each other. She also has a book, I have a copy and it is fab. You can order a copy for yourself here

And Katykicker, and Naomi from The Organised Life Project have a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.


Chicken or Fish Parcels in association with Bacofoil®

Thursday, 31 May 2018
I was delighted to be asked to try out some Bacofoil® The Non-Stick Kitchen Foil and test the BacoLift® Surface which makes it non-stick. 



I made some Sticky Ribs which usually stick to own brand kitchen foils, there were no worries with Bacofoil® though, as they didn't stick at all.  The foil not only protected the oven tray, but because of the BacoLift® surface, there was no stuck on food creating holes in the foil allowing sticky rib sauce to seep through to the tray. 

Nothing stuck to the Bacofoil® at all, delicious sticky ribs with easy clean up.
Top tip: Always use the non-shiny side of Bacofoil® which is the side with the BacoLift® Surface.

I decided to make some Chicken/Fish Foil Parcels for quick dinners.  These are especially handy when we are eating at different times, or when one of us is home late and needs a heat and eat meal.  They sit happily in the freezer until you need them.  Using foil makes cooking hassle free and saves on washing up, brilliant for my family as we don't have a dishwasher.  And because this particular foil is non-stick there's no need to use oil or butter making it a healthier option.   

Fish or Chicken Bacofoil® Parcels

Per person/parcel you will need:

1 piece of frozen fish or several frozen chicken breast strips 
seasoning mix, I used Moroccan seasoning
1 handful frozen pepper strips
1 handful frozen sliced/chopped onions
1 handful frozen mixed vegetables

Lay a large square sheet of Bacofoil® Non-Stick Foil onto a work surface. Coat the fish or chicken strips in your seasoning mix.  Pile the frozen vegetables into the centre of the kitchen foil sheet. then top with fish or chicken.  


Bacofoil® The Non-Stick Kitchen Foil - "No sticking, no cleaning, no worries!"


Draw the longest sides up and then fold together until sealed.  Fold each end of the parcel to seal well.  You can put the parcels into a Bacofoil®All Purpose Zipper® Bag and freeze until needed.  


When you would like a delicious, quick dinner, cook parcels in a preheated oven at 200C/180C Fan/Gas 6 for 20 - 25 minutes.  Be very careful when opening the parcels as there will be hot steam, wait a couple of minutes after you have taken them out of the oven before opening them.  

To check that the fish is cooked through, open one of the parcels and see if the fish is piping hot and flakes easily. If not, reseal and return to the oven for another 5 minutes and check again.  Check that the chicken breasts strips are cooked through and no longer pink at all.  The food will simply slide off the foil and onto the plate.

Scrumptious Fish Parcel, quick and easy with no mess.
For more delicious recipe inspiration and product news, check out the Bacofoil® websiteFacebook page, Twitter, or on Instagram.

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