SC Creamy Chicken Casserole

Serves: 4-6 people

Ingredients:

• 700g chicken thigh fillets
• 200g bacon pieces
• 1 portion of C4K Kitchen’s French Onion Soup Mix or packet of store bought French Onion Soup Mix
• 1 onion, sliced
• 200g mushrooms, sliced
• 1 cup chicken stock
• 1/2 cup thickened cream
• 1 tablespoon minced garlic
• 250g dry pasta of your choice
• Salt & pepper, to taste

Method:

• Cut the chicken fillets into 3cm section and roll in the french onion soup mix
• Optional Step:
  Heat the oil in a heavy based frying pan and brown off the chicken in the frying pan and then place in the slow cooker. Use the same frying pan to sweat down the onion and bacon using the oil already in the frying pan. Once complete empty the entire contents of the frying pan into the slow cooker bowl.
• Place the all ingredients (except the cream and pasta) including the remaining seasoned flour that was used to coat the chicken in the slow cooker and give it a good stir to mix the ingredients well.
• Cook in the slow cook for 6-8 hours on LOW or 3-4 hours on HIGH
  It is complete when the chicken is cooked and the sauce has thickened. If when cooked the sauce is still not thick enough use some cornflour from the pantry to make a paste and thicken the sauce to the required consistency.
• 20 minutes before you are ready to serve, Cook the pasta in accordance with the instructions on the packet.
• 10 minutes before you are ready to serve, stir the cream through the casserole in the slow cooker.
• Serve your Creamy Chicken Casserole on top of the cooked pasta.

Recipe Notes:

• To be store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• When reheating from frozen you may need to add some additional stock or water to rehydrate the meal
• The picture shown is using elbow macaroni

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

SC All-in-one-Bolognaise

Serves: 4-6

Ingredients:

• 500g veal & pork mince
• 1 tablespoon minced garlic
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 onion, finely diced
• 2 carrots, finely diced
• 1 zucchini, finely diced
• 1 celery stalk, finely diced
• 250g dry pasta, of your choice
• 1 cup grated cheese

Method:

• Optional Step: Heat the oil in a heavy based frying pan and brown off and separate the mince in the frying pan and then place in the slow cooker. Use the same frying pan to sweat down the onion using the oil already in the frying pan. Once complete empty the entire contents of the frying pan into the slow cooker bowl
• Place the all ingredients, except spaghetti and cheese in the slow cooker and stir well.
  If you do not complete the optional step don’t worry too much about breaking the mince up this will happen as a part of the cooking process.
• Cook in the slow cook for 6-8 hours on LOW or 3-4 hours on HIGH
• 30 minutes before you are ready to serve turn your slow cooker up to HIGH , give the sauce a good stir to ensure the mince is broken up well and then add in the pasta.
• Cook on high for 30 minutes and then serve topped with grated cheese.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• The picture shown uses elbow macaroni

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Tuna Pasta Bake

Serves: 6

Ingredients:

• 250g dry package pasta of your choice
• 1 tablespoon minced garlic
• 1 teaspoon chicken or vegetable stock powder
• 425g can tuna in springwater, drained and flaked
• 1 grated carrot
• 1 zucchini grated
• 1 small onion, finely diced
• 1 cup frozen corn kernels
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup breadcrumbs
• 2 cups grated cheese

Method:

• Boil a pot of salted water and once the pot comes to the boil add the pasta, once the pot returns to the boil
  reduce the heat and cool for no more than 10 minutes, drain well and set aside
• In a large mixing bowl mix together the cooked pasta, half of the cheese, the chicken stock, garlic, all vegetables and the drained and separated tuna and combine well
• Pour in the portion of Mumma’s Magic Sauce and mix through well.
• Place the mixture into a lasagne dish and sprinkle the breadcrumbs evenly over the top of the tuna mix, finally top with the other half of the grated cheese
• Bake for 15 minutes until the cheese is melted and golden.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• You can also add in as many grated vegetables as you would like into this recipe for additional nutrition
• Picture shows bowtie pasta

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Spinach & Ricotta Cannelloni with Beefy MMS

Serves: 6

Ingredients:

• 250g box dried cannelloni shells
• 2 tablespoons minced garlic
• 250g box frozen spinach, defrosted
• 500g fresh ricotta cheese
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 500g beef mince
• 1 tablespoons rice bran oil
• 1 cup grated cheese

Method:

• Preheat oven to 180 degrees Celsius
• Add the oil and 1 tablespoon of mince garlic into a hot frying pan, add in the mince and brown off breaking up the mince with your wooden spoon.
• Once the mince is all sealed, pour over the serving of MMS and reduce the heat to a very low simmer while you prepare the cannelloni
• Put in a mixing bowl 1 tablespoon of the minced garlic, defrosted spinach and the ricotta cheese, add seasoning and mix until well combined
• Transfer the mix into a zip lock bag, expel all extra air and seal the bag
• Using the first of the cannelloni tubes to determine how much you snip off the corner off the zip lock bag so you can squeeze the mixture directly into the tubes
• Repeat filling the tubes and laying them in a lasagne dish until you have used all of your mixture
• Pour the mince and MMS mixture over the top and place in the oven for 15 minutes
• Sprinkle the cheese over the top of the mixture and place back in the oven for a further 5 minutes (if your oven has a grill setting change to this for the last 5 minutes to get the cheese golden and bubbly.

Recipe Notes:

• Store covered in the fridge no longer than 3 days
• This recipe is freezer friendly either before or after cooking
• For a vegetarian alternative top with straight MMS and cook as detailed in the method

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Spaghetti & SC Meatballs

Serves: 6-8

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 tablespoons minced garlic
• 1 large onion, finely diced
• 2 carrots, grated
• 1 zucchini, grated
• 2 celery stalks, very finely diced
• 200g stuffing mix
• 2 eggs
• 2 portions of C4K Kitchen’s Mumma’s Magic Sauce (1 portion is approximately 700-800ml)
• 500g dry packet spaghetti

Stove Top Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to your desired sauce meatballs and place in a large saucepan
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce and gently stir to ensure all the meatballs are well coated in the sauce
• Bring the saucepan to a steady simmer, cover and cook for 60 minutes
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Slow Cooker Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to the size of golf balls and place them in the slow cooker bowl, when cooking meatballs in the slow cooker you need to make them slightly larger than normal as they slow cook they will lose the outside layer will fall into and thicken the sauce to make a meaty tomato sauce
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce (MMS) and gently stir
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Recipe Notes:

• The Meatballs and sauce component of this recipe is freezer friendly
• Left overs can be stored in the fridge covered for 3 days
• This is a large yield recipes – you can freeze half of the meatballs and sauce for another day, if you do this it is recommended to halve the pasta used and cook the other half fresh as required
• The meatballs and sauce mix could also be used to make meatballs sub, meatball bake or even side with mash, veggies or salad instead of pasta
• If you do not have MMS available you can replace with equal quantities of tomato pasatta, whole peeled canned tomatoes and/or concentrated tomato soup.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Gnocchi

Serves: 4-6

Ingredients:

• 800g potatoes (waxy potatoes are the best)
• 1 egg, lightly beaten
• 1/2 teaspoon garlic salt
• 2 cups plain flour

Method:

• Peel and chop the potatoes into roughly 3cm sized chunks and stem them for about 15 minutes until tender. It is best to steam them rather than boil as they can be come waterlogged when boiling affecting the end outcome
• Once the potatoes are tender, use your potato masher to mash until silky smooth, do not use a stick blender to do this or it will over mash and provide the wrong consistency.
• Stir in the egg and mix well, add in 1 cup o the flour and use a wooden spoon to mix well, add the last cup of flour in at 1/2 cup intervals to allow the dough the flour to be well mixed through
• Turn the dough out onto a lightly floured clean surface very gently kneading until the dough is smooth and not sticky, if it is sticky add more flour but do not add too much or it will be combe dense
• Divide the dough into 4 portions, roll the first portion into a 2cm log and then chop the dough at 1cm intervals
• Roll each piece of dough in your lightly floured hands to form a egg shape and press down with the tip of a lightly floured fork to create each gnocchi piece, repeat with all pieces in the first portion
• Repeat with the remaining 3 portions
• To cook bring a large pot of salted water to the boil and place approximately 20 gnocchi pieces in at time and simmer for approximately 3 minutes or until the gnocchi rises to the surface, remove and repeat cooking process with the remaining gnocchi
• Serve with your choice of pasta sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly, but for best result freezer before cooking the gnocchi

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Fastest Pasta

Serves: 4

Ingredients:

• 250g dried spaghetti
• 1 tablespoon butter
• 1 heaped tablespoon minced garlic
• 1 onion, finely diced
• 200g bacon pieces
• 1 cup chopped mushrooms
• 1-2 cups chopped left over roast or BBQ chicken
• 2 large tomatoes diced or 1 punnet cherry tomatoes, halved
• 1/2 cup chicken stock
• 1/2 extra light cream cheese
• 1/2 cup light sour cream
• 1/4 cup grated parmesan cheese

Method:

• Boil a large pot of salted water and when boiling add the pasta and cook for the required time on the back of the packet
• While the pasta is boiling add the butter, garlic, onion, bacon and mushrooms to a saucepan and sauté for about 5 minutes until the onion and mushroom has softened
• Add in the chicken, tomato and chicken stock and simmer for another 5 minutes
• Stir through the cream cheese and sour cream over a medium low heat until it has mixed through well
• Drain your pasta well and serve immediately, top you pasta with the sauce and sprinkle the top of each serve with grated parmesan.

Recipe Notes:

• Store covered in the fridge for the maximum of 2 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Creamy Chicken Pasta

Serves: 4-6

Ingredients:

• 600g chicken thigh fillets, diced
• 200g diced bacon pieces
• 1 onion, diced
• 2 tablespoons minced garlic
• 10 mushrooms, sliced
• 2 large tomatoes, diced or punnet of cherry tomatoes, halved
• 100g baby spinach leaves
• 300ml thickened cream or light evaporated milk
• 150ml light sour cream
• 3/4 cup grated cheese
• 1/2 cup grated parmesan cheese
• 250g dried pasta, or your choice

Method:

• Heat 2 tablespoons of rice bran oil in a large heavy based saucepan, add the garlic, onion, diced chicken and bacon pieces and sauté for 5 minutes stirring regularly so it doesn’t stick
• Add the mushrooms continuing to cook until the chicken is completed sealed
• Add the cream and the sour cream, bring to the boil and then immediately reduce to a gentle simmer
• Simmer for 10 minutes and then add in the diced tomatoes (or punnet of halved cherry tomatoes)
• Simmer for another 5 minutes and just prior to serving stir through the baby spinach and cheeses
• Stir through well until the cheese has melted and the spinach has wilted.

Recipe Notes:

• Store covered in the fridge for the maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Creamy Chicken and Mushroom Lasagne

Serves: 6

Ingredients:

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 leek finely diced
• 200g diced bacon
• 1-2 cups left over chicken, diced or shredded
• 10 button or standard mushrooms, sliced
• 1 cup chicken stock
• 300ml extra light cream cheese
• 300ml light sour cream
• 1 box dried lasagne sheets
• 1 cup grated cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Melt the butter in the bottom of a heavy based frying pan or saucepan and add in the garlic, leek and bacon and sauté for about 5 minutes until the leeks have softened
• Add in the chicken and mushrooms and sauté for about 2 minutes until the mushrooms have softened
• Add in the chicken stock, cream cheese and sour cream and stir through and heat until the cream cheese has melted and the mixture is well combined
• Spoon 1/5th of the mixture into the base of a lasagne dish and cover evenly with the lasagne sheet, spoon in another 1/5th portion of the mixture and cover evenly with lasagne sheets, repeat until you end with the top layer of the chicken and mushroom mix
• Sprinkle the grated cheese evenly over the top and bake for 30-40 minutes until the cheese is melted and the lasagne sheets are cooked through.

Recipe Notes:

• Store covered in the fridge for the maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Cheeky Mac & Cheese
Serves: 4-6

Ingredients:

• 2 cups uncooked macaroni or small elbow pasta
• 30g butter
• 2 tablespoons plain flour
• 2 cups milk, approximately
• 1 cup tasty grated cheese
• 1/2 cup grated parmesan cheese
• 1 cup cauliflower puree
• Pinch nutmeg
• Salt & Pepper to taste

Method:

• Boil 2 cups of macaroni pasta, elbow pasta or pasta of course (picture shows stegosaurus pasta) until al dente, drain well and let sit while you prepare the sauce.
• To make the bechamel sauce, create a rue with the butter and flour and stir continually for a couple minutes to cook out the flour
• Gradually add in the milk and continued whisking to ensure a silky smooth consistency. Add milk until you get the desired consistency. You will want it runnier than normal due to additions thickening the sauce further
• Add in all the cheeses, cauliflower puree, salt & pepper and nutmeg, continuing to stir to ensure all the cheese has melted and you have a smooth creamy sauce.
• Stir through the drained pasta and serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• If reheating this from frozen you will need to add more milk as you reheat on the stove as the dish will loose some hydration and moisture during the freezing/reheating process

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.