Chicken Noodle Stir Fry

There is nothing simpler than a noodle stir fry, especially after a busy day.

This recipe is the biggest hit with all the Little People who have eaten it.

It is extremely tasty, and the noodles disguise the vegetables.

The nutritional value of Beansprouts is extremely
underestimated in western culture.

Beansprouts are a super food, ranked as one of the freshest

and nutritious of all vegetables available to the human.

INGREDIENTS (Serves 4 Little People)

250g Chicken Breast Strips
100g Egg Noodles
75g Beansprouts
2 Shallots, finely sliced
50ml Chicken Stock
1 Tsp Cornflour
1 Tsp Vegetable Oil

Marinade
3 Tbsps Soy Sauce
1 Tbsp Caster Sugar
2 Tbsps Rice Wine Vinegar

METHOD

Place the chicken in a shallow dish.

Combine all marinade ingredients together and pour over the chicken.

Cover and marinate in the refrigerator for at least 30 minutes.

Cook the noodles according to packet instructions and then rinse under cold water. Set aside.

Drain the marinade from the chicken and reserve. Add the cornflour and chicken stock to the reserved marinade, stir until well combined.

Heat half the oil in a small fry pan over a high heat. Saute the chicken for about 4 minutes or until just cooked. Set aside, covered.

To the same fry pan, stir fry the beansprouts and spring onions for 2 minutes, stir in the noodles.

Add the reserved marinade to the fry pan and toss until well mixed through.

Return the chicken to the fry pan, toss again until all ingredients are well combined.

Serve immediately.

Creamy Chicken Pasta

A delicious, easy to make pasta meal for the whole family.

My two little girls love this, and ask for it regularly.

I used raw chicken in this recipe, 

but if you are looking for a quick meal 

purchase a cooked chicken, chicken sausages 

or use any leftover cooked chicken.

INGREDIENTS (Serves 4 Little People)

200g Chicken Breast, diced into 1cm cubes

125g Short Pasta (Penne etc)

1 Tbsps Butter

1 Garlic Clove, minced

1 Shallot, peeled and finely chopped (optional)

25g Baby Spinach, finely chopped (optional)

1 Tbsp Roasted Pinenuts, crushed (optional)

2 Tbsps Parmesan Cheese

1 Tbsp Cornflour, mixed with 1 Tbsp Milk

150ml Cream

METHOD

Cook the pasta according to the instruction son the packet.

Meanwhile, heat the butter in a lidded frying pan and saute the shallot and garlic for 2 minutes.

Add the chicken and stir to combine, place a lid on the fry pan and cook for a further 4 minutes.

Add the spinach and pinenuts, stir to combine, and cook a for 2 minutes.

Reduce the heat to medium-low, add the cream and cornflour mix, stirring continuously until the sauce thickens. If it thickens too much, add a little more milk.

Add the parmesan cheese, stir to combine. Season, if desired.

Drain Pasta, add to the fry pan, and stir until the pasta is well coated in the sauce.

Serve immediately.



Honey Pumpkin Risotto

Risottos are very easy to make.

The best tip I can give you for a good risotto:

use a heavy-based pan. This allows even, slow cooking.

INGREDIENTS (Serves 6 Little People)

1 Tbsp Olive Oil

175g Pumpkin, peeled and cut into 1 cm cubes

Olive Oil Spray

1 Tsps Runny Honey

1 Onion, finely chopped

1cm Ginger Piece, grated

600ml Chicken or Vegetable Stock

1 to 2 Tbsps Ricotta Cheese

175g Arborio Rice

Salt & Pepper, to season

METHOD

Preheat the oven to 220°C.

Lay pumpkin in an even layer on a large baking tray and spray with oil.

Season with salt and pepper. Roast for 10 minutes, then remove and drizzle with honey, tossing well to coat each piece.

Roast for a further 5 minutes until cooked and golden.

Place stock in a saucepan and keep at a simmer over low heat - this is to warm it.

Heat oil in a large heavy-based pan over low heat.

Add onion and stir for 2-3 minutes until soft.

Add ginger and rice and cook for a further minute, stirring until all the rice grains are coated.

Increase heat to medium-low, add a ladle of stock and cook until absorbed.

Keep adding the stock a ladleful at a time, allowing each to be absorbed before adding the next.

Continue for 15 to 20 minutes or until rice is cooked but still firm to the bite.

Add pumpkin. Season, then stir in ricotta.

Serve immediately.

Chimichangas

This recipe is a great way to introduce

your little people to Mexican food.

It is also very healthy and fast to prepare.

My two girls absolutely devour these.

 INGREDIENTS (Makes 6 - Serves 3 Little People)

100g Lean Beef Mince

2 Tbsps of Corn Kernels

1/4 Cup Tasty Cheese, grated

2 Tbsps Refried Beans

For Seasoning: add all of any of the below ingredients (optional)

1/4 Tsp Cumin

1/4 Tsp Paprika

1/4 Tsp Onion flakes

1/4 Tsp Garlic powder

6 Mini Tortillas

Taco Sauce or Tomato Sauce

METHOD

Preheat oven to 180°C.

Heat oil in a large non-stick frying pan, add mince and cook until well browned. Stir in refried beans and corn (add seasoning if using here). Simmer for a further 2 minutes. Remove from heat, then fold through cheese.

 

Warm to separate tortillas. Follow the instructions on the packet.

Spoon 1 heaped tbsp of mince mixture onto centre of each tortilla.

Moisten Tortilla edges lightly, fold all ends in like a parcel and turn over.

 

Brush or spray chimichangas lightly with oil, place onto a baking tray lined with baking paper.

Bake for 5-10 minutes or until golden brown.

Serve with taco or tomato sauce.

Peanut Butter Stir Fry

This is an extremely quick and easy weeknight meal for a busy Mum.

Most of your time is spent dicing vegetables, which is only required for the littlest of people.

There is so much flavour in this stir fry, that your little person

won't realise that they are eating vegetables.

It is equally delicious with both Lamb or Chicken.



INGREDIENTS (Serves 4 Little People)

Oil Spray

1/2  Onion, finely diced

1  Garlic Clove, minced

1 Tbsp Red or Yellow Curry Paste (optional)

250g Lamb Steak or Chicken Breast, finely diced into 1cm cubes

1/2  Red Capsicum, deseeded and diced

50g Green Beans, top, tailed and diced

3 Tbsps Smooth Peanut Butter

1/4  Cup Chicken Stock

1/2  Cup Coconut Milk

 

Rice or Noodles, to serve

 

 

METHOD

 

Heat a wok or frying pan over a medium to high heat.

 

Spray with oil and stir fry onion, garlic and curry paste for 2 to 3 minutes or until onion is soft.

    

Add lamb or chicken and stir until browned.

Stir in vegetables, peanut butter, stock and coconut milk; Toss until well combined.

Cook a further 3 minutes.

Serve with rice or noodles.

Healthy Chicken Nuggets

Little People LOVE chicken nuggets.

This is great healthy way for your little people 

to enjoy one of their favourites meal.  

INGREDIENTS

500g Chicken Tenderloins

1 Cup of Plain Flour

1 Egg

1/2Ccup Milk

3 Cups Cornflakes, crushed

Salt and Pepper, to season

METHOD

Cut chicken into bite-sized pieces.

Preheat oven to 180°C.

Set out your crumbing production line:

Flour and salt and pepper in the first bowl

The egg lightly beaten with the milk in the second bowl

The crushed cornflakes in the third bowl.

Taking a few pieces at a time, roll the chicken in the flour, dip into the milk and egg and then roll in the crushed cornflakes.

Repeat until all the chicken pieces are coated.

Line an oven tray with baking paper, and place a wire rack on top.

Lay the chicken pieces on the wire rack.

Bake in the oven for approximately 15 minutes, or until cooked through.

Serve immediately with some vegetables and dipping sauce of choice.





Sausage Snails

This is great way to jazz up the humble sausage and mash.

The way my girls' eyes light up when I make these snails,

makes the little extra effort all worthwhile.

I cannot remember exactly where I saw this a few years ago,

 I think it might have been an Annabel Karmel book.

But I have never forgotten it!

INGREDIENTS (Makes 4 Snails)

4 Sausages
(Thin are best, but if you use thick slice them length ways, to make two snails)

Mashed Potato

500g potatoes, peeled and cubed

3 Tbsps Milk

30g Butter

Salt, to season

Decoration

1 Carrot, peeled and julienned

16 Frozen Peas

Tomato Sauce

METHOD

Place the potatoes in a large saucepan. Add water until potatoes are covered.

Place on the stovetop over a high heat. Bring to boil, reduce the heat and simmer covered for 15 minutes, or until done - a fork can easily be poked through them.

Meanwhile. heat a frying pan over a medium heat.

Add the sausages and cook for approximately 15 minutes, turning occasionally. Ensure the sausages are browned on all sides and cooked through.

Five minutes before the potatoes are cooked put the peas in the saucepan and cook until tender.

Warm milk and melt butter, together, either in microwave or in a pan on the stove.

Before draining water from potatoes. Remove the peas with a slotted spoon, and put aside to use for decoration.

Drain Potatoes. Put hot potatoes into a bowl. Add milk and melted butter. Use potato masher to mash potatoes until well mashed.

Use a wooden spoon to beat further, adding more milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

To Assemble:

Form the potato into 4 rissole pattie shapes. Use a spoon or ice cream scoop. You could also create a spiral (using an piping bag).

Decorate the snail shell in a circular pattern using tomato sauce.

Put a sausage underneath each dome of potato.

Use the julienned carrot and peas to make the snails feelers, mouth and eyes.

Serve immediately.

Hummus Cigars - great snack

Hummus Cigars are an extremely quick and satisfying healthy snack.

Made from chickpeas, hummus is excellent for little people.

It has an appealing nutty flavor, and contains folate, vitamin B6, and iron.

If first introducing hummus to your little person, exclude the tahini as it can be a very acquired taste.

INGREDIENTS (Makes 8 Cigars)

Little Person Friendly Hummus
400g Can of Chickpeas, drained, rinsed
1 Garlic Clove, minced (optional)
1/4 Cup of Olive Oil
1 Tsp Ground Cumin
1 Tbsp Lemon Juice

Optional Ingredients:
1 Tbsp Tahini

1 Large Lebanese Pita Bread, torn in half to have two circles, then quartered.

METHOD

Place all the ingredients in a food processor and process until combined. The hummus should be a smooth and creamy consistency.

To make Hummus Cigars:

Take a single quarter of the pita, spread it with a thin layer of the hummus.

Starting from the outside, roll firmly into the triangular point.

Serve - my handing to your little person to eat.

Hummus can be kept in an airtight container in the fridge for up to 3 days.

To serve as a dip:
Place hummus in a bowl and serve vegetable sticks and/or toasted turkish bread fingers or pita Chips.

Vietnamese Rice Paper Rolls

Vietnamese prawn rice paper rolls are so delicious

that it's hard to believe that they're also really healthy.

My girls love eating these Rice Paper Rolls:

Millie (3) dips and eats hers,

while Poppy (20mths) pulls hers apart, and dissects the roll to eat it.

If your little people do not like prawns,

substitute with a cup of shredded BBQ chicken.

This is a recipe for everyone: little and big people!

INGREDIENTS (Makes 8)

60g Rice Vermicelli Noodles

8 Rice Paper Wrappers

16 Small Cooked Prawns, peeled, deveined, and halved 

OR 1 Cup of BBQ Chicken, shredded

1 Carrot, julienned 

2 Iceberg Lettuce Leaves, chopped

Hollow Green Leaves of Shallots, cut into 5cm pieces (optional for garnish)


Hoisin-Peanut Dipping Sauce Or simply serve with a sweet chilli sauce.

6 Tbsps Hoisin Sauce

2 Tsp Roasted Peanuts, finely chopped

METHOD

Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together.

Fill a large shallow bowl with warm water.

Dip one wrapper into the water for 1 second to soften.

Lay wrapper on the bench and place 4 prawn halves (or chicken), a handful of noodles, carrot, lettuce, and green shallot leaves in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.

Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.

For Hoisin-Peanut Dipping Sauce

In another small bowl, mix the hoisin sauce and peanuts.

Serve the rice paper rolls with the hoisin-peanut dipping sauce or sweet chilli sauce.



Egg Bowl Rice

Egg Bowl Rice is the best dinner to whip up last minute on a weeknight.

You can make this a little more fancy with a couple

of extra ingredients such as prawns, chinese sausage or chicken.

The Egg Bowl is a little novelty I do for my girls.

And they love it!! 

INGREDIENTS (Serves 3 to 4 Little People)

1 Cup Basmati Rice
4 Eggs, lightly beaten separately ( 1 egg little person)
Oil Spray
1 Bacon Rashers, trimmed and diced
1 Carrot, peeled and coarsely grated
1 Shallots, trimmed and finely sliced
1/3 Cup Frozen Peas, thawed
2 Tbsps Canned Sweet Corns Kernels, drained 
1 to 2 Tbsps Soy Sauce
1 Tsp Kecap Manis Sauce (optional)


METHOD

Cook the rice according to packet directions.

To make the egg bowls:
Heat a small non-stick frying pan over medium heat.

Lightly spray the fry pan and add the egg and swirl it around to coat the pan.

Cook for 1 minute or until the egg has set.

Remove from the pan as full omelette, set aside and repeat with remaining eggs and oil spray.

Add bacon to pan. Cook 4 minutes until light golden.

Add shallots and peas, stir fry for a minute. Remove from heat and let stand

Once the rice is cooked. Add the carrot, bacon mixture, soy and kecap manis sauces. Stir until well combine.

Line a small bowl with the egg omelettes and spoon the rice mixture into it.

Serve immediately.



Baked Smoky BBQ Chicken Wings

My two little girls absolutely love these tasty chicken wings.

A great meal served with steamed rice or my Spring Pasta Salad

These tasty wings in a divine smoky sauce aren't just for the little people.

Double the quantities below for a great starter when you next have friends over.

INGREDIENTS (Serves 4 Little People)

500g Chicken Wings or Nibbles

Marinade

1 Garlic Clove, crushed

3 Tbsps Tomato Sauce

1 Tbsp Honey

1 Tbsp Worchestershire Sauce

1 Tbsp Vinegar, preferably brown

1 Tbsp Sugar, raw or brown

METHOD

Preheat an oven to 180 degrees Celsius.

Combine all marinade ingredients in a large mixing bowl.

Add the chicken wings to the mixing bowl and toss until well coated.

Line a baking tray with baking paper. Arrange the wings on the tray, and bake in the oven for 40 minutes, turning once.

Serve with steamed rice or my spring pasta salad.

http://littlepeoplerecipes.blogspot.com/2011/11/spring-pasta-salad.html

The wings can be prepared ahead of time, cover, and marinate in the fridge (up to 24 hours) until ready to cook.



Spring Pasta Salad

This is a great throw together salad, tasty served warm or cold.

The yummy dressing is particularly handy to have stored in the fridge.

It is great with raw vegetable sticks for a healthy snack.

Poppy enjoying her Spring Pasta Salad.

INGREDIENTS (Serves 2 Little People) 

1 Cup of Pasta Bows (Farfalle) - Tri colour pasta looks great if available

2 Tbsps Canned Sweet Corn

2 Cherry Tomatoes, diced

Dressing

1 Tbsp Red Onion, finely diced

2 Tbsps Oil, Olive or Vegetable

1 Tbsp Vinegar, white wine

1 Tbsp Water

1/2 Tsp Ginger, finely chopped

1 Tbsp Soy Sauce

1 Tbsp Passata or Tomato Paste

METHOD

Cook the pasta according to packet directions.

Add all the ingredients for the dressing into a small jar or bowl. Shake or whisk until well combined.

Drain pasta, place in a serving bowl, with sweet corn and tomatoes. Mix to combine.

Add approx 3 to 4 Tbsps of dressing to the pasta, toss until well coated.

Serve. Or chill for an hour and serve cold.

I served this salad warm last night with Baked Smoky BBQ Chicken Wings.

http://littlepeoplerecipes.blogspot.com/2011/11/baked-smoky-bbq-chicken-wings.html

Variations:

To include more vegetables: add 1 Tbsp grated carrot and/or diced cucumber.

Tuna or diced cold chicken can also be added to this salad for heartier main meal.

Salmon Stars

These Salmon Stars are an easy way to get little people
to eat fish and makes for a healthy fast meal.

I am very lucky as my Millie (3yo) loves fish.

However, my fussier eater, Poppy (20 months) also loves these stars!

You can substitute the salmon with tuna or white fish for a different variation.

These stars are suitable for freezing and provide great omega-3 fats, and protein.

INGREDIENTS (Serves 4 Little People)

500g Cold Mashed Potatoes and Pumpkin (other vegies can be used: sweet potato, carrot, peas, etc)

2 Tbsp Tomato Sauce

1 Tbsp Worcestershire Sauce

1 Egg, lightly beaten

2 Tbsps Baby Spinach, finely chopped (or

50g Japanese Panko Breadcrumbs (any type of breadcrumbs are fine)

300g Salmon Fillet, cooked and flaked (tinned salmon also fine)

Star Shaped Biscuit Cutter - (any shape cutter will will do)

METHOD

Preheat the oven for 180 degrees celsius.

Mash the potatoes with the tomato sauce, worcestershire sauce, egg and spinach.

Millie stirring the mixture

Mix in the salmon and breadcrumbs.

Shape into flat rissoles. Having wet hands is best.

Use a star-shaped cutter, and cut into approx 8 stars.

Gently pull out the points of the stars.

Place the stars on a oven tray lined with baking paper.

Cook in the preheated oven, 3 to 4 minutes each side.

Serve with some tomato sauce, and steamed broccolini or homemade sweet potato chips.

The Girls enjoying their Salmon Stars

Sweet Potato Chips Link:

http://beccannonsrecipes.blogspot.com/2011/08/sweet-potato-oven-baked-chips.html

 

Ham and Potato Salad

This salad is big in flavour and protein

(with the "hidden" eggs and ham).

I sometimes substitute the ham with a small can of salmon or tuna.

Little People love this and so do Big People!

INGREDIENTS (Serves 4 Little People)

250g Kipfler Potatoes, washed (any waxy potato is fine)
A Handful of Baby Spinach, finely chopped
50g of Ham, finely chopped
1 Boiled Egg, finely chopped
2 Tbsps of Good Quality Mayonnaise
2 Tbsps of Sour Cream
A Squirt Lemon or Apple Juice

Pinch of Sea Salt, to season
Pinch of Freshly Ground Pepper, to season



METHOD

Place the potatoes in a pot of boiling water and cook for 7 to 10 minutes or until soft.

Drain. Refrigerate until cool. Then cut into small cubes.

To make the dressing, combine spinach, ham, mayonnaise, sour cream, juice, salt and pepper.

Toss the potatoes and egg with the dressing and chill until ready to serve.

Tomato Risotto

This is a really quick, no fuss way of making risotto.

 

It is a great lunch or dinner meal on its own.

Or for a heartier meal you could add

chopped chicken, a can of tuna, flakes of cooked fish,

cooked peas, or sweetcorn.

INGREDIENTS (4 Little People Serves)

This is suitable for little people from 10 months.

1 Tbsp Oil

25g Butter

1/2 Small Onion, finely chopped

125g Arborio Rice

1 Cup Chicken,Vegetable, or Beef Stock

1/2 Cup Tomato Passata (Italian Cooking Sauce)
1/2 Cup Boiling Water

1 Tsp Sugar

Sea Salt

Sprinkle with Grated or Parmesan Cheese to serve.

METHOD

Heat a heavy based lidded saucepan over a medium to high heat.

Add the oil, butter, onion and salt. Cook until onion becomes translucent, stirring occasionally.

Add the rice. Stir until the rice is coated and glistening.

Add the stock, passata, and water and bring to the boil.

Turn the heat to low, cover, and allow to simmer for 20 minutes. Or until rice is cooked to your liking.

Remove the saucepan from heat. Stir in the sugar, and any additional ingredients.

Serve with a sprinkle of cheese.



Teriyaki Chicken

This meal is easy to prepare, and very tasty.

Can be cooked on the BBQ as well.

My two little girls love food on skewers!

However this teriyaki marinade is great for

chicken wings, or even as a stir fry sauce.

 

INGREDIENTS (Serves 4 Little People)

1 Chicken Breasts, each cut into 4 long strips

 or 4 Chicken Tenderloins

4 Small Skewers, soaked in water for 10 minutes

Marinade

6 Tbsps Soy Sauce

3 Tsp Sesame Oil

3 Tbsp Rice Wine Vinegar

6 Tsps Runny Honey

1 Garlic Clove, crushed

1cm Ginger Piece, grated

To Serve

1 Tsp Sesame Seeds (optional)

1 1/2 Cups of Rice, Cooked

1 Bunch of Broccolini, steamed

 

METHOD

Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken skewers.

Millie Mixing Marinade

Thread the chicken onto the skewers (I thread mine on like a snake), then submerge them in the marinade, cover, and refrigerate for at least 30 minutes.

Snake Skewer

You can then either preheat the grill or BBQ and cook for 5 minutes each side.

Or alternatively, you can preheat the oven to 190 degrees Celsius. Place the skewers on a lined baking tray. Sprinkle with sesame seeds, and bake 20 minutes or until chicken is cooked through.

Serve skewers with rice and steamed brocollini. (or vegetable of your choice)

Millie's 1st Taste of Broccolini - she ate all her "trees"



 

Taking a two week break from the kitchen! See you all soon with some new yummy yummy recipes for the little people

Pasta Carbonara

This famous Italian dish is quick to make, and always tastes really good.

I adapted this little person recipe from my

"much complimented" big person carbonara.

Millie & Poppy enjoying their Carbonara 

INGREDIENTS (Serves 4 to 5 little people)

250g Spaghetti or any pasta

200g Short Cut Bacon, diced

3 Egg Yolks

6 Tbsps Double Cream or Creme Fraiche

50g Parmesan Cheese, finely grated

Optional: add to Step 4

75g cooked Peas, canned Sweetcorn or steamed broccoli florets



Millie mixing at Step 3

METHOD

Step 1: Cook the spaghetti according to the packet instructions.

Step 2: Meanwhile, place the bacon in a non stick fry pan and cook over a high heat until it becomes slightly crispy.

Step 3: Mix together the egg yolks, cream and parmesan in a large bowl. Season with salt and pepper, if you choose.

Step 4: Drain the pasta once cooked, return to the saucepan it was cooked in. Add the cooked bacon, and the egg mixture. Mix until well combined. (The heat from the pasta and the saucepan will cook the egg yolks in a few seconds.)

Serve immediately.

 

Baked Mac Cheese

Mac Cheese: A cheesy pasta dish ideal for the little people!

Did you know that Macaroni Cheese dates back to the 1800s?

INGREDIENTS (Serves 4 Little People as a side)

1/4 to 1/2 Panko Japanese Breadcrumbs
10g Parmesan Cheese, finely grated
2 Tsps Olive Oil
150g Dried Macaroni Pasta
90g Shortcut Rindless Bacon, roughly chopped (optional)
1 Cup Milk
30ml Thickened Cream
25g Butter, chopped
3 Tbsps Plain Flour
1 Tsps Dijon or Wholegrain Mustard
1 Cup Tasty Cheese, grated
Sea Salt
Freshly Ground Pepper


METHOD

Preheat oven to 200°C. Grease a 3 cup-capacity baking dish (a small pyrex square dish is perfect).

Combine breadcrumbs, parmesan cheese, and 2 teaspoons oil in a bowl. Set aside.

Cook pasta in a saucepan of salted boiling water, following packet directions, until just tender. Drain. Transfer to a bowl.

If adding bacon, do this step now:
Meanwhile, heat frying pan over medium-high heat. Add bacon. Cook for 4 to 5 minutes or until crisp. Transfer to a plate lined with paper towel.

Combine milk and cream in a jug. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles.

Gradually stir in milk mixture. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture thickens.

Stir in mustard and tasty cheese. Season with salt and pepper. Cook for 2 minutes or until combined and cheese melted.

Add sauce (and bacon) to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with breadcrumb mixture. Bake for 15 minutes or until golden. Stand for 5 minutes before serving.

Millie & Poppy love their Mac Cheese served with fish fingers. A great no fuss weekend dinner.

Millie: "Mummy this is such a beautiful dinner"

For something different:

For a Seafood pasta bake, replace bacon with a 185g can of tuna or salmon, drained. And throw 2Tbsps of chopped dill into the breadcrumb mixture (Step 2).