Mix the soft cheese with the mozzarella, mature cheddar, spring onions and milk. Spoon into jacket potatoes and top each with a grind of black pepper and a dollop of onion chutney.
Garlic chicken and sweetcorn:
Ingredients:
2 packet of pre-cooked chicken pieces
1 small tin of sweetcorn
3 tbsp of garlic mayo
Directions:
Cut the chicken up into smaller pieces and in a bowl mix with the sweetcorn and garlic mayo.
Prawn and crabstick:
Ingredients:
200g cooked prawns
6 crabsticks
3 tbsp mayo
Directions:
Cut the crabsticks into strips, mix with the prawns and mayo and serve.
Garlic chicken and sweetcorn:
Ingredients:
200g soft cheese
100g mozzarella grated
100g mature cheddar, grated
4 spring onions, finely sliced
3 tbsp of milk
1 dollop of onion chutney, to serve
Ground black pepper, to serve
Directions:
Line an 8”x8” baking tray with parchment paper. In a large bowl mix the oats, almonds, chai seeds and flax seeds. Add the honey and butter and combine using your hands. Scoop the mixture onto the baking tray, spread evenly and freeze for 15 minutes. Remove from the freezer, chop into bars and enjoy straight away.
Chicken Enchiladas:
Ingredients:
4 oz cream cheese
½ cup of sour cream
½ cup of cool salsa
2 packets of pre-cooked chicken pieces
1 cup of grated mozzarella
1 packet of cheddar cheese sauce (the type used in lasagne) – boiled with 300ml of milk
6 flour tortillas
1 cup of grated cheddar cheese
Directions:
Preheat oven to 190 degrees Celsius. Lightly grease a baking dish.
Stir together the cream cheese, sour cream and salsa until combined. Fold in the chicken pieces and grated mozzarella. Spread a small amount of the cheese sauce into the baking dish.
Divide the filling evenly among the tortillas and roll them up. Place into the cheese sauce in the baking dish and cover with the remainder of the sauce.
Bake in the preheated oven for around 30 minutes until golden and bubbly. After 25 minutes sprinkle with grated cheddar cheese and leave to melt. Allow to rest for a minute or two before serving.
