Baked Kidney Beans in home style basil tomato sauce with Parmesan eggs

It is coming into comfort-food season here in New Zealand. I have been craving food that will warm me up and completely satisfy my hunger.

I can guarantee that this protein packed recipe will take those tummy rumbles away and leave you feeling warm and nourished.

This recipe is an 'all day' recipe. Try eating it for breakfast, lunch or dinner!

Baked Kidney Beans in home style basil tomato sauce with Parmesan eggs

Pre heat oven to 180 C

1 T coconut oil
1 sliced onion

2 roughly chopped tomatoes

1 can chopped tomatoes

1 can red kidney beans

2 t paprika

approx 8 basil leaves chopped

4 eggs

4 T grated Parmesan
1 t cracked pepper

In an oven safe fry pan, saute onions in oil over a moderate heat.

Once onions are cooked, add all tomatoes, kidney beans and paprika.

Leave to simmer at a moderate heat stirring frequently for about 10-15 minutes.

Mix through chopped basil and cracked pepper.

Crack eggs randomly on top of everything.

Sprinkle Parmesan on top of eggs.

Place in oven for 6-8 minutes to cook the eggs.

Remove from oven. Serve while still hot.

Enjoy! 

Easy Chicken and Spinach Wrap

I have to admit this wrap was made from the left overs of last nights dinner!

I crumbed the chicken last night and served it with seasonal roast vegetables.

I wanted something for lunch that was fresh, quick and nutritious. So I quickly made these wraps with the leftover chicken :)

Preparation to me is key. Being prepared for your meals makes life so much easier for when you just don't have the time.  Making lunches the night before work can be a good idea to avoid missing out on lunch or buying your lunch. Which can be expensive and sometimes not nutritionally rewarding. 

Chicken and Spinach Wrap

Ingredients

500g Chicken breast ( approx)
2 eggs - whisked

2 C bread crumbs
2 T coconut oil

filling
baby spinach
cucumber
tomato
avocado
mayonnaise
wraps ( I used spinach wraps)

Method

Place eggs and bread crumbs in two separate small sized bowls.
Slice chicken breast(s) into thin strips ( goujons ). It is best to keep your sizes as even as possible to insure they cook at the same time.

Heat oil in a fry pan to a medium to high heat. While it is heating, crumb your chicken.
Dip each chicken strip into the whisked eggs then place them to the bread crumb bowl and coat them until fully covered with bread crumbs.
Handy Tip! - Use one hand for the eggs and your other hand for the bread crumbs to avoid bread crumbing your hands too much! :P

Place chicken in the fry pan and cook for about 3-4 minutes then turn over to finish cooking and allow crumbs to turn golden brown. Check one piece of chicken to be sure it is fully cooked by cutting it in half.

Once your chicken is cooking drain on a paper towel.

Get all your wrap ingredients and assemble!
Use as many or as little of the ingredients you like. There are no measurements for this as it depends on how big you want your wrap to be!

Gluten free version - Use gluten free bread crumbs and gluten free wraps

I hope you enjoy these wraps as much as I did. What else do you eat for lunch?

 Keep an eye out for more lunch ideas on my blog

Brit :)

Meat Lesson #2

Hey Everyone!

For my 2nd meat lesson we made:

-Roast Shoulder of lamb
-Navarin of Lamb - (made from leftover shoulder meat)
-Chicken Ballotine

This is the chicken Ballotine. We had to take out the chicken leg bone ourselves which was a great thing to be taught! This will be a handy skill for the future

Roast Lamb - This is from the lamb shoulder.

To make this roast we took apart the shoulder from scratch. This was completely new to me so I had no idea what I was doing! Lucky I had people to help and show me how to do it! I can't wait to do this again since I am more confident at it now. We stuffed it with a herbed breadcrumb stuffing - yummy.

Bones out

 Ready to roll

All tied up to roast.

Let me know if you have any questions about this lesson.
Hope everyone has had a great week!
Brit :)