Creamy Slow Cooker Bacon And Mushroom Chicken Recipe

if youre guilty of frenzied last minute dinners a little bit of meal prep is all you need make our freeze and save one pot big batch chicken recipe then turn it into this creamy bacon and mushroom chicken dinner winner winner br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5834693565001 domain taste height 300 width 500 iframe

The ingredient of Creamy Slow Cooker Bacon And Mushroom Chicken Recipe

  • 150g smoked streaky bacon chopped
  • 250g button mushrooms thickly sliced
  • 300ml thickened cream
  • 5 sprigs fresh thyme
  • 1 batch freeze and save one pot big batch chicken see notes for recipe
  • 2 green shallots sliced
  • 150g 1 cup frozen peas to serve
  • brown rice to serve see notes

The Instruction of creamy slow cooker bacon and mushroom chicken recipe

  • place the bacon in a large non stick frying pan over medium high heat cook stirring often for 5 minutes or until golden add the mushrooms and cook stirring often for 4 minutes or until cooked add the cream and thyme remove from heat and set aside to cool slightly transfer to an airtight container and freeze
  • defrost the boscaiola sauce see notes place in a large saucepan with a batch of the defrosted chicken and the peas cook over medium high heat stirring occasionally for 5 minutes or until warmed through serve with warmed brown rice

Nutritions of Creamy Slow Cooker Bacon And Mushroom Chicken Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Steak Sandwich Salad

enjoy our tasty spin at the conventional steak sandwich with this fresh tomato mushroom and steak salad br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5590165716001 domain taste height 300 width 500 iframe

The ingredient of Steak Sandwich Salad

  • 100g sourdough bread torn into 3cm pieces
  • 250g tomato medley mix
  • 120g swiss brown mushrooms halved
  • 1 garlic clove unpeeled
  • 1 leek cut into 1cm thick rounds
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 500g beef scotch fillet steak trimmed
  • 1 tablespoon weight watchers sour cream
  • 3 teaspoons sparkling lemon juice
  • 1 teaspoon wholegrain mustard
  • 100g infant spinach rocket blend
  • baby cress to serve

The Instruction of steak sandwich salad

  • ufeffpreheat oven to 180c 160c fan pressured line 2 baking trays with baking paper place the bread on a organized tray spray with olive oil season bake for eight 10 mins till golden and crisp cool absolutely
  • place the tomato mushroom and garlic on the alternative prepared tray spray nicely with oil season cook for 10 12 mins or till soft squeeze the garlic flesh right into a small bowl mash with a fork set aside
  • heat a massive non stick frying pan over medium heat spray with oil cook the leek turning regularly for 5 mins or until golden combine the balsamic sugar and 1 tbs water in a small bowl pour over leek cook turning for 3 minutes or until caramelised
  • heat a barbeque grill or a chargrill pan on medium high spray the steak with oil season cook turning for four 5 mins for medium or until cooked to your liking set apart for two minutes to relaxation thinly slice
  • whisk collectively garlic bitter cream lemon juice and mustard in a jug season arrange salad blend croutons tomato mushroom and caramelised leek on a serving plate top with steak and cress drizzle with dressing

Nutritions of Steak Sandwich Salad

fatContent: 336 034 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 36 grams protein
sodiumContent: n a

Lemon Herb Roasted Potato Nuggets

lemon herb roasted potato nuggets with russet potatoes lemon butter kosher salt cracked black pepper oregano garlic bulb

The ingredient of Lemon Herb Roasted Potato Nuggets

  • 8 russet potatoes large sized peeled and cut into 1 1 2 to 2 inch chunks
  • 1 lemon
  • 1 3 cup butter olive oil or other oil will work as well a butter olive oil combination is very good too
  • 1 2 teaspoon kosher salt
  • 1 2 teaspoon cracked black pepper
  • 1 1 2 tablespoons oregano dried herbs thyme and rosemary are good choices
  • 1 whole garlic bulb broken into about 4 pieces optional

Nutritions of Lemon Herb Roasted Potato Nuggets

calories: nutritioninformation
carbohydrateContent: 480 calories
cholesterolContent: 81 grams
fatContent: 40 milligrams
fiberContent: 15 grams
proteinContent: 6 grams
saturatedFatContent: 9 grams
sodiumContent: 10 grams
sugarContent: 430 milligrams
: 4 grams

Mushroom Steak Burger Recipe

ready in 20 mins with most effective five elements this hearty low carb mushroom steak burger will be a dinnertime hit with old and young br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5590165716001 domain taste height 300 width 500 iframe

The ingredient of Mushroom Steak Burger Recipe

  • 8 big subject or portobello mushrooms stalks trimmed
  • 4 slices cheddar
  • four beef or veal steaks a hundred and twenty 150g each
  • 80g salad leaves
  • 95g 1 three cup tomato chutney

The Instruction of mushroom steak burger recipe

  • ufeffpreheat grill on high place the mushrooms cup aspect down at the grill tray spray with oil and season cook for two mins each aspect or until golden however still company sufficient to hold their shape place the cheese slices on half of the mushrooms cup side up and grill for 30 seconds or till simply melting
  • meanwhile warmness a non stick frying pan or chargrill pan over medium excessive warmth season the steak spray the pan with oil cook steak for 3 mins each facet or till cooked for your liking
  • transfer cheese topped mushrooms to serving plates top with salad leaves steak chutney and remaining mushrooms to serve

Nutritions of Mushroom Steak Burger Recipe

fatContent: 348 223 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 6 5 grams saturated fat
sugarContent: 10 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 37 5 grams protein
sodiumContent: n a

Chicken And Ratatouille Pasta Bake Recipe

this cheesy chicken and ratatouille pasta bake is freezer friendly and is perfect for a mid week family dinner br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5834691885001 domain taste height 300 width 500 iframe

The ingredient of Chicken And Ratatouille Pasta Bake Recipe

  • 2 tablespoons extra virgin olive oil
  • 300g chicken thigh fillets trimmed thinly sliced
  • 1 brown onion thinly sliced
  • 2 garlic cloves crushed
  • 1 teaspoon dried oregano
  • 1 eggplant chopped
  • 1 red capsicum chopped
  • 2 zucchini chopped
  • 1 2 cup dry white wine
  • 2 tablespoons tomato paste
  • 410g can crushed tomatoes
  • 300g dried rigatoni pasta
  • 1 2 cup pitted kalamata olives
  • 200g piece mozzarella thinly sliced
  • small fresh basil leaves to serve

The Instruction of chicken and ratatouille pasta bake recipe

  • heat oil in a large saucepan over medium heat add chicken onion garlic and oregano cook stirring for 5 minutes or until softened add eggplant capsicum and zucchini cook stirring for 5 minutes or until starting to soften
  • add wine and tomato paste bring to the boil add tomato reduce heat to medium low simmer uncovered for 15 minutes or until vegetables are tender
  • meanwhile preheat oven to 200c 180c fan forced cook pasta in a large saucepan of boiling salted water following packet directions drain
  • add pasta and olives to vegetable mixture toss gently to combine transfer mixture to a 6cm deep 24cm x 32cm baking dish see note top with mozzarella bake for 20 to 25 minutes or until cheese melts and edges of pasta are golden serve sprinkled with basil leaves

Nutritions of Chicken And Ratatouille Pasta Bake Recipe

fatContent: 493 296 calories
saturatedFatContent: 19 6 grams fat
carbohydrateContent: 6 6 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 27 grams protein
sodiumContent: 62 milligrams cholesterol