Recipe Mama

Chicken Sausage Rolls August 9, 2009

1 chicken breast
1 carrot
1 zucchini
1 tin (drained and rinsed) lentils
1 clove garlic
1 tb dried basil
1/2 tsp cumin
1/2 tsp curry powder
Bread (about 3 crust slices – the crust is better because it is less soft/moist, you don’t want the mixture too moist or your sausage rolls can ooze)

Chuck that all in a food processor and blend until it makes a sausage mince consistency. Cut a sheet of pastry in half, a spoon the mixture out to make a line down the side of one half of the pastry sheet (about as thick as a thin sausage), roll the pastry over, and cut it into sections to make sausage rolls. Bake at around 200ºC for about 15 mins or until pastry has browned.


Chicken, Leek & Spinach Risotto June 14, 2009

Filed under: Meat Dishes,rice dishes — obsidian @ 5:19 am
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2 chicken thigh fillets (skinless)
1 cup (uncooked) arborio rice
½ a leek, finely sliced
1 large garlic clove
1 tin cream of mushroom soup
3 tsp skim milk powder
3 cubes or ½ cup chopped spinach
Handful of grated cheese (optional)

In a large frypan, cook the chicken until starting to brown, add the leek, garlic and rice. Allow that to heat for about 30 seconds to a minute (don’t let the rice or garlic burn), and then add about 1 cup boiling water. Stirring well. Mix the milk powder with about 1/2 cup of boiling water, and add that to the pan. Stir until that liquid has been soaked up, then add the tin of mushroom soup, spinach and cheese if you wish.  Keep stirring and adding more water as needed, as the rice mixture starts to soak up the liquids. When it is almost ready – when the rice is just a little firm, remove from heat and put a lid on the saucepan and leave stand for 5 minutes before serving and the risotto should have finished cooking in the residual heat.


Chicken Nuggets June 9, 2009


6 chicken thigh fillets (skin removed)
1 slice wholegrain bread
1 garlic clove
1tb spices (I used lemon pepper & cumin)
Breadcrumb mixture (breadcrumbs, sesame seeds + spices)

Pop everything but the breadcrumbs into a food processor, and blend until it forms a paste-like consistency. Take spoonfuls and form into nugget-like shapes and toss in a breadcrumb mixture. Spray a baking tray with oil, and bake the nuggets at 180ºC for about 15-20 mins, turning over halfway through.
You can freeze these and reheat as needed. Makes about 25 nuggets


Slowcooker Chickpea Curry January 16, 2009

500g chicken
Sweet potato
1 tin chickpeas
1 tun coconut milk
1 green chilli
Cardamon, Cumin, Coriander and Garlic to taste (about 1/2 tsp each)

Cut chicken into bite sized pieces and brown this is a frypan, then place the chicken in slow cooker. In the frypan, heat the spices, then add those to the slow cooker. Cut the vegetables into bitesized pieces, then add to the show cooker with the chickpeas and coconut milk. Cook on low for several hours.


Mushroom Chicken December 13, 2008

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 10:59 am
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This recipe originally called for 2 cups sour cream and 3/4 cup dry white wine… but I’m going to try a version leaving those out.

1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1/2 onion, chopped
1 cup fresh sliced mushrooms
1 teaspoon crushed garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves (or equivalent other meat)

Add all ingredients into the slow cooker, and cook on high for 4-5 hours

(Check the instructions for your slow cooker to ensure the cooking time is correct for your brand of cooker)

Adapted from a recipe posted on


Creamy Chicken Stew

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 10:45 am
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235ml Low Fat Evaporated Milk
1tb plain flour
4 Chicken thighs or breasts
2c sliced fresh Mushrooms
2 Potatoes, peeled and cubed
2 large Carrots, peeled and sliced
1c pumpkin, cubed
1c peas
235ml Chicken Stock
1ts mixed herbs
2 ts chopped fresh Parsley

1). In a small bowl/cup mix the flour and milk until smooth.
2). Place all the ingredients (including milk mixture), except parsley into the slow cooker
3). Cook on low for 6 hours. Add parsley just before serving. Serve with rice or pasta.

Recipe from:


Creamy Chicken Casserole

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 10:43 am
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1 onion
4 rashers bacon, chopped
125g mushrooms, sliced
1 kg chicken, cubed
1 can cream of mushroom soup
100mls evaporated milk

1). Lightly fry the onion, chicken, bacon & mushrooms.
2). Add to the slow cooker with the milk.
3). Cook for about 6 hours.


Slightly changed from the recipe posted by Tigergirl1980