This colourful salad pairs perfectly with different grilled chicken, pork, shrimp or fish and can be made ahead of time to bring out the nutty, sweet and spicy flavours. Leftovers can be served as a salsa with tortilla chips then next day.
You can easily make this recipe gluten free by replacing the soy sauce with tamari. For a vegetarian option leave out the chicken, replace the fish sauce with soy sauce and the chicken broth with vegetable broth. Pretty much any vegetables will work so try to use up what you have on hand.
Vegetable fried rice is a colourful dish to serve along side many different versions of chicken fingers. The key to getting the rice to crisp up is frying it cold from the fridge.
Once you try this recipe a few times you can start to experiment with different ingredients. My kids often make this recipe on their own after school for dinner and I just pre-bake the pie shell ahead of time which ensures a crisp crust. For instructions to make mini quiches see sticky tips below. For dinner serve with a salad.
Mexican Quesadillas become little triangle gems that are perfect for a quick meal before activities, on the run or packed in foil for lunch. Look for Eden Organic refried beans in the health food section - some other beans can be runny and make the quesadillas messy. Serve with salsa, guacamole and sour cream and chopped vegetables if desired.
Chicken Pad Thai is best made just before dinner. The recipe also works well with shrimp just adjust to a lower heat and a shorter cooking time. I hope you enjoy this authentic fresh tasting version, it will not be the ketchup laden Pad Thai you may have tried in the past. For a gluten free version replace the soy sauce with tamari.
There is lots of chopping in this recipe so it is great to do with a friend.
This recipe is much healthier than a take-out option. Pack it with vegetables you happen to have in your fridge of freezer. Any protein will work – leftover chicken, pork, steak, shrimp or even tofu. Here I have suggested some ingredient options but this recipe is very flexible. You can even stir fry leftover quinoa.
This dinner comes together easily with a purchased rotisserie chicken from the grocery store.