Ho Ho Ho….we had some neighbours round recently for Cheese and Mulled wine & the kids made these festive mini pizzas for their friends. They used cookie cutters for the bases. How cute do they look? Check out the link below for the quick no proving required pizza base:
If you are looking for something a little bit different for the kids, look no further than this Jamie Oliver recipe. My children love these lollipops and the little dip that went with it. What’s more, it was super easy, quick and hassle free.
2 skinless chicken fillets
4 tbsp natural yogurt
2 tsps tomatoes paste
4 Lollipop sticks, soaked in water
Start off by cutting the chicken fillets into chunks and use a sharp knife to make a deep slit into the bottom of each piece of chicken.
Rub oil into each chunk and season well. Insert a lollipop stick into each slit and gently warm up a frying pan on a low – medium heat.
Place the chicken lollipops into the frying pan for 7 minutes on each side, until golden.
Whilst the chicken is cooking, mix the yogurt and tomato paste together in a bowl, seasoning to taste.
When everything is ready, plate up with your sides of choice and enjoy!
The theme this week is packed lunches. What do you put in your kids lunch box? We’ve always stuck to sandwiches, day in and day out for oh, about 7 years now. I’ve decided to change all of that and be a bit more experimental.
These gorgeous little pizzas/patties/pastries with toppings (not quite sure what to call them, if I’m honest) have gone done a storm at lunch time.
They are so easy to make – the kids got stuck in with their favourite toppings – and they cost pennies.
This time around I totally cheated and bought some ready made pastry (it was on offer for 90p – bargain!). We heated and thickened up a tin of chopped tomatoes, adding in some mixed herbs. Once the sauce had thickened, I took it off the heat and placed to one side to cool down.
Once all of the ingredients had been chopped and sliced, we set about spooning a blob of the tomato sauce on top of the pastry bases. We then sprinkled over the ingredients, made them look pretty and popped them into a preheated oven at 180•C for about 12 minutes.
As you can see, they look dreamy. Leave to cool down on a wire rack and enjoy! Bon appetite.
Here at Mums In Real Life we’re always looking for tips and hints. Please do share any favourite Packed lunch ideas with us. Thank you x
The summer holidays have come to an end and it’s back to making packed lunches for the little ones. It can often be challenging to think of different healthy foods to pack in their lunch boxes, this is therefore a great choice and it certainly ticks the boxes in terms of taste.
I hadn’t heard of Scuffins before, until I picked up a recipe book from a trendy young lady called Izy Hossack. They are the shape of a scone but with the texture of a muffin. They also taste pretty damn good and got a massive thumbs up from my kids, which is always a bonus.
I used Izy’s recipe as a guide, but made quite a few adaptations based on the quantity I needed and the fruit I had to hand. Let’s go!
30g Red Lentils
40ml Olive Oil
80g Plain Flour
1tsp Baking powder
150g Pears (Cooked) & Strawberries – cubed
30g Demerara Sugar
Kick off by preheating the oven to 180•C fan. Line a baking tray with baking paper, or use fairy cake cases.
Next up, put the lentils into a saucepan and cover with water. Boil for about 10 minutes. Remove from heat, drain and place back into the saucepan.
Stir in the egg, oil, milk, nutmeg and sugar and stir well. Add the remaining ingredientscombine everything together.
Using a tablespoon, scoop out about 2tbsp worth onto either baking paper or into the cases (I tried both) until the mixture has been shared out evenly.
Bake in the oven for 17 – 20 minutes, until spring and golden. Cool on a wire rack and enjoy!
Whilst trying to clean long forgotten paint brushes this morning, it struck me that I needed a bit of a plan. The first part of the plan, I decided, is that I’m going to search for some inspiration on a 5 day Healthy eating plan for the kids.
We’re already a pretty healthy bunch but one great thing about documenting what you cook, is that I’ve realised week on week it’s all a bit samey!! Time to change that.
The second thing is that Tahlia has inspired me to get my running shoes on again…..eeekkkkk!!! Now, I’m motivated enough to hit the gym and I attend workout sessions on a regular basis (4-5 times per week) but I mainly focus on core strength and body conditioning. Time to up my game! Twice last week I ran 2km on top of my normal gym sessions and my goodness…..it was hard!!! But I did it and was pretty proud of myself.
My aim & mentality with fitness and food is that it’s all about balance.
I eat because I absolutely love food and I work out because it makes me feel strong and good about myself. I believe in fit, not skinny. I believe eat delicious food and enjoy life, but with a good healthy dose of balance.
Therefore, this evening I’m going to search for food and running inspiration and I’ll come up with my plans.
Meanwhile, this evenings dinner for my little cherubs is already sorted. If you’re looking for inspiration for a quick after school dinner, then I hope you find this useful…
I’m hoping these will be met with approval by my kids. I quickly sliced up some partially defrosted Cod fillets. I whizzed 3 slices of brown bread in the mixer to make breadcrumbs. Next, I rolled a Cod strip into some plain flour, then into beaten egg and lastly covered it in the breadcrumbs. I did this for all of the Cod, in total it took me less than 10 minutes. I put them onto a baking sheet and they are waiting in the fridge until after school. You’ll note that I’ve left out herbs, which is usually a must for any of my cooking! My youngest is going through a bit of a fussy stage, so I therefore decided to keep it all quite plain. I will however, serve with homemade wedges and some Veg or Salad. Not forgetting a big splodge of Ketchup! Give it a go! I’ll share the cooked results later 🤞🏻
With the children back at school yesterday, it was time to piece the house back together bit by bit and get reorganised. I sort of achieved this and at around 2pm realised it was just too nice to go straight home from school, a trip to the park was definitely a must! Therefore, it was time to knock something up quickly for their tea, that I could reheat at dinner time.
The Mighty (Mini) Meatball!!! Shop bought, I defrosted them in the microwave and prepped my Tomato Sauce.
Placing 400g Tin of chopped Tomatoes into a saucepan, I added a good sprinkling of dried Basil and Oregano. I thinly sliced a small clove of Garlic and added this to the sauce along with a splash of Red Wine Vinegar. The smells!! I then left this to simmer away, whilst I browned off the Meatballs. Where possible, I like to buy 5% Fat Mince and I find that if I keep the heat low then I don’t need to add any oil. I do like to try to keep things as unprocessed and healthy as possible. Although, this isn’t always practical!
Once the Meatballs had been sealed, I then added them to the Tomato Sauce. To finish off, I added a generous handful of frozen Peas and some fresh Basil. I then added a healthy twist of Pepper.
I placed a lid on the pan, and left to simmer for 20 minutes on a low heat. What I love about this meal, other than the pure simplicity of it, is that it can be set aside and reheated when required!!!
Trip to the park a success, I cooked some Basmati Rice and Garlic bread and served with the reheated Meatballs. This dinner got a thumbs up from my two, that’s for sure!
As the half term has come upon us, I’ve been having a think about some quick and easy dinners that I can encourage the children to help me with. I didn’t have to think too hard, home made Chicken Dippers are a kids classic and so simple to make!! With this recipe, I froze half of the dippers as I didn’t need 12 for today… Bonus….some extra pre prepared homemade food for the week when you are rushing back from half term activities!!
Meal times do not get easier than this!!!
Chicken Strips – 12
Bread Crumbs (I used 2 stale bread rolls, but you can use pre bought or slices of bread)
1 Medium Egg
Preheat the Oven to 180.c
Crack the egg into a bowl and beat.
Whizz the Bread Rolls/Bread in a blender until you get fine bread crumbs
Arrange your ingredients into a production line, ready for little (freshly washed) hands
5. Dip each Chicken strip into the egg
6. Place each coated Chicken Strip onto an Oven Proof Dish
7. Cook for 15 minutes, until golden brown. Serve with whatever you fancy!!…..my children wanted Ketchup and Salad 🙂