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[kallumsmum]

100g soft cheese
1+ cloves of garlic depending on preference
1 lemon
4 chicken breasts
9oz spaghetti
1oz finely grated cheese
Olive oil

1. Preheat the oven to gas mark 6. Mix the soft cheese with the garlic.

2. Cut a pocket into the chicken breasts and put a spoonful of the cheese filling into each. Place on a baking tray and drizzle with olive oil. Bake for 30 minutes.

3. Meanwhile cook the spaghetti following the instructions on the packet and add the broccoli to the pan for the final 10 minutes.

4. Drain and return to the pain. Squeeze the juice of the lemon over and mix in the grated cheese.

5. Serve and enjoy!

[LeighandTyler]

Ingredients:
1 chopped onion
2 sliced celery sticks
1 crushed garlic clove
1 tbs oil
1 tbs mixed herbs
2 large cans of chopped tomatoes
1 can cannelloni beans (drained)
600ml water (use a stock if preferred)
50g small pasta shells
basil leaves, black pepper and parmesan cheese to taste

Prepare all the veg.
Fy the onions, celery and garlic in the oil for 3-4 mins until soft.
Add the tomatoes and herbs.
Simmer gently for 10 mins, covered, stirring occasionally.
Add the beans, water and pepper.
Cook for 20minutes.
Add the pasta and cook for a further 10 mins until the pasta is cooked.
Serve the soup and sprinkle with basil leaves/parmasan cheese/pepper if desired.

Replace the beans with chopped cougette or peppers.
Swap the pasta for rice or potatoes.
Allow the soup to cool and freeze.

A great adaptable recipe to use up them leftover ingredients

[veepee]

I used to knock this together for my kids when they were little, and I now make it for my little granddaughter.
Basically, make a nice tasty thick yummy cheese sauce and just chuck in whatever you can find in the fridge that's at a loose end. (Within reason!)
Left over bits of cooked veg, cooked chicken, salmon, hard boiled egg, potato, pasta, cooked bacon, sweetcorn, tomatoes - you name it, i've chucked it in a cheese sauce! It's different every time, and can be eaten with nice crusty bread, pasta, or whatever takes their fancy.
Just make sure it's not been lurking in the fridge for too long - and preferably still very fresh!
I've even been known to throw it into a ready-made pastry case too, or even baked potatoes.
Yummy!

[emsmiff]

Serves 2 adults & 2 children

Ingredients

455g (1lb) cod or haddock fillet, fresh or defrosted, skinned and finely cubed
85g (3oz) fresh breadcrumbs
2 x 15ml spoon (2 tablespoons) fresh chopped parsley
1 x 15ml spoon (1 tablespoon) dried mixed herbs
1 egg, beaten
salt and black pepper
2 x 15ml spoon (2 tablespoons) olive oil
Sauce
2 x 400g can chopped tomatoes
1 carrot, peeled and finely grated
2 x 15ml spoons (2 tablespoons) tomato ketchup

Place the fish and breadcrumbs into a large bowl. Add the herbs, enough egg to bind and seasoning.

Mix together

Shape into small balls and set aside.

Heat the oil in a large pan. Add the fish moons and cook for 5-7 minutes, turning occasionally.

Add the sauce ingredients. Reduce the heat and simmer for a further 4-5 minutes.

Serve with mashed sweet or English potatoes and corn on the cob

[MrsEatwell]

Pre heat oven to 170c

2 large leeks sliced
3-4 carrots sliced
1 pack of lamb cubes (casserole)
large hand full of red lentils
2 tbsp flour
1 tsp cinnammon
3 tbsp tomato puree
glug of olive oil
stock or water
small hand full of raisins
small hand full dried apricots roughly chopped
(all these amounts are a rough guide as I make it up as I'm going)

Method

Get a heavy based pan & add oil, fry leeks over med heat until starting to soften, add carrots
Add cinnammon to flour in a bag and add lamb, give it a shake til the lamb is well coated.
Add to the pan and seal the meat. Add tomato puree and cook for 1 min, rinse lentils and add to pan with dried friut. Cover with water or stock and bring to boil.
Transfer to tagine or casserole dish and cook for approx 3 hours.
Serve with couscous or sweet potato
Blend for younger babies

[rachaelmae]

Sweet pork stew:
Cheap and easy in the slow cooker.

1 fillet of pork
1 big leek
2 parsnips
2 carrots
1 onion
1 jar of apple sauce
enough veg stock to cover
1 tablespoon of djon mustard

perpare veg and cut into small chunks, add to slow cooker along with meat (i chuck it in whole)

add mustard, stock and apple and stir.

I normally cook for 24 hours on low, meat just falls apart.

I serve with cheesy mash potato

[isabellasmum]

Originally Posted by rachaelmae

Sweet pork stew:
Cheap and easy in the slow cooker.

1 fillet of pork
1 big leek
2 parsnips
2 carrots
1 onion
1 jar of apple sauce
enough veg stock to cover
1 tablespoon of djon mustard

perpare veg and cut into small chunks, add to slow cooker along with meat (i chuck it in whole)

add mustard, stock and apple and stir.

I normally cook for 24 hours on low, meat just falls apart.

I serve with cheesy mash potato

I've tasted this and it was lush, I make it regularly now in my slow cooker.

[jemmasartain]

Curried Beef & Lentil Casserole
Ingredients:
1 Pack of Diced beef (or 400g if buying from butcher or counter) Diced a little smaller for little teeth
1 onion diced (cheat and buy ready chopped for time precious mums!)
1 can of lentils in water (drained)
1 carrot diced
100g frozen peas
2 good size sweet potatoes, diced
Good squeeze of tomato puree
1 tbsp sunflower oil
1tsp Turmeric ( a well known natural wonder for benefiting health) & 1 tsp Garam Masala (use up to 2 tsp if you think your little ones will like)
Approx. 500ml of Beef stock (good homemade or from low salt beef stock cubes)
Vegetables can be varied, try Butternut Squash instead of Sweet Potato or add some cauliflower with the carrot.
Using a good size round lidded casserole dish...Preheat oven to 180/fan 160/gas mark 5
Method:
1. On the Hob (medium heat), gently heat the sunflower oil, then add the onion and sweat until softening stage.
2. Add carrots, stir, and continue to heat through for 1-2mins, then add in the Turmeric & Garam Masala & give a good stir.
3. Add the beef, stirring frequently heat for 4-5 minutes until the beef is browned.
4. Add the tomato puree, again stirring round so the flavours are mixed through.
5. Stir in the lentils and sweet potatoes.
6. Finally still on the heat add enough Beef Stock to cover very generously.
7. Heat on a medium –high heat for 2-3 minutes stirring a couple of times.
8. Then, put in the oven, lid on, for 1 ½ - 2 hours.
9. Reduce heat to 110/fan90/gas mark ½ and cook for at least another 1 hour more if you wish, depending on how mushy and combined you want it. Check a few times, and splash some extra water in if needed (best not to do this in the last 45minutes of cooking). When done, just serve, we sometimes have a slice of wholemeal bread just on the side for dipping!
The main thing is to cook on high for the first part and then drop the temperature to allow the last part to slow cook, adjust to suit how long you want it in the oven for overall.
I always cook this at about 1pm, when youngest is sleeping and oldest at school, and then it just cooks itself while I can play with the children after school, until I generally take it out of the oven at 4.30pm, to allow to cool slightly for children’s tea at 5pm by this time it is well combined and soft, the beef is so tender and broken down, which makes it good for older babies , toddlers and older children. A great nutritious meal that fits in well with a busy day with children.

[yvonne.mulloy]

4 Skinless and Boneless Chicken Thighs
2 Parsnips
2 Turnips
2 Leeks
4 Potatoes
2 Chicken Stock Cubes (dissolved in 1.5 Pints Boiling Water)
1 tbsp of Dried Tarrogan

Place the 4 thighs in the bottom of a large saucepan.
Chop the Parsnip and Turnip into cubes and add to the saucepan.
Slice the Leek and add to the saucepan.
Peel and quarter the potatoes and add to the saucepan.
Pour over the stock.
Add the tarrogan.

Bring to the boil and simmer very gently for about one to two hours.

When done remove the food, leaving the juices to one side for later and blend of mash to the appropriate consistency for your child, use the juices to get the consistency to your liking.

Measure out into portions appropriate for your child and freeze if required.

My little boy loved this as one of his early solids (at 6 months old) and this amount made approximately 10 portions.