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Minestrone soup - we are having it with crusty rolls
Steak with steamed broccoli and potato & pumpkin bake. I hadn't made potato bake for ages and it was so yummy!! I made a cheese sauce and poured it over thinly sliced potato and pumpkin and scattered spring onion on each layer.
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The next night we had left over potato bake so I roasted a chicken and had it with left over potato bake and greens (DD requested lots of peas)
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I used the roast chicken carcass to make stock, I simmered it in the slow cooker for about 12hrs. I haven't used any of it yet but hopefully it's nice. Never made stock before!
I don't think I've posted here before. Here's lunch for a 2.5yr old boy and 9 month old girl. Cheese, egg, grapes, peas and salami. I defrost peas in a mug of hot water and sprinkle them on as a garnish. Adds more colour to the plate. IMG_6349.jpg
We went to a friends house last week and she made it and both DS and DH ate 2 bowls! This is the first time I made it tonight and they again ate 2 bowls! I just served it with steamed rice and peas ( going to try it with fish next Monday night!)
4 chicken breasts
1 cup corn flour
¼ cup olive oil
1 cup honey
¾ cup soy sauce
½ cup tomato purée
½ cup rice wine vinegar
1 teaspoon minced garlic
1 Tablespoon corn flour
sesame seeds for garnish
Preheat oven to 180 degrees. Cut chicken breasts into bite-sized pieces
In separate bowls, place cornflour and slightly beaten eggs and dip chicken into cornflour then coat in egg mixture.
Heat olive oil in a large fry pan over medium-high heat and cook chicken until browned. Place the chicken in a large baking dish.
combine honey, soy sauce, puree , rice wine vinegar, minced garlic, and 1 tablespoon of cornflour
Pour over chicken and bake for 45 minutes or until chicken is cooked through.
I stirred the chicken every 15 minutes so that it coated them in the sauce
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