EASY RECIPE // LEFT OVER FAVOURITE

Hey SMONDAY!

SMONDAY – “The moment when Sunday stops feeling like a Sunday and the anxiety of Monday kicks in.”

I am currently on my last lap of my pregnancy and I feel like the day’s long and the night’s short. I fell asleep at 3PM, wide awake at 3AM. Dear anyone…. help me.

oh lord

I have been caving inside the house and do a lot of chores and cleaning for the pre-arrival of the baby. The other thing I enjoy doing these days is baking. I and Jared spent most of our day time in the kitchen together to bake some goodies. Using some left overs on the fridge. Because, really….around these times, I have little energy to do big groceries and cook big meal. SO….WHY NOT occupied those left overs aye. Today I’ll be sharing 2 of our favourites left over recipes in the house. It is full packed of goodness and nutrients. Even though, it’s majorly made out of left over. Ha.

Most importantly, it is SO easy to cook. Throw them into the oven and voila. You have it!!


LEFT OVER ROASTED CHICKEN VEGGIES FRITTATA

Served: 4 – 6 pax // Cooking time: 35-40 minutes

1 cup of leftover roasted chicken (shredded)

1 tbsp frozen carrot

1 tbsp frozen peas

1 tbsp frozen corn

1 small onion, peeled and finely diced

4 cups of grated cheese

4 eggs

olive oil

salt & pepper

How to:

  1. Preheat oven to 160C.
  2. Heat up a pan with olive oil, mix onion, left-over shredded roasted chicken, and frozen veggies on to the pan. Stir fry them for further 5-7 minutes or until veggies soften, Salt & pepper to taste.
  3. Transfer them to an oven proof muffin tray.
  4. Sprinkle grated cheese over the mixture.
  5. Whisk eggs in a separate bowl and poor them evenly over the mixture.
  6. Bake for 30 minutes, or until cooked through.

Processed with VSCO with a6 presetProcessed with VSCO with a6 preset


MOMMY’S BANANA BREAD

Served: 4 – 6 pax // Cooking time: 50 – 60 minutes

150 gr softened butter

1 cup brown sugar

2 eggs, lightly beaten

2 very ripe bananas, peeled and mashed

2 cup self raising flour

1 tsp baking powder

½ cup milk

½ icing sugar

honey

How to:

  1. Preheat oven tp 180C.
  2. Grease and line 11x21cm loaf tin.
  3. Using an electric mixer, cream butter and sugar until pale.
  4. Add egg in 2 batches, beating well after each batch.
  5. Stir in banana. Sift flour and baking powder over banana mixture.
  6. Add milk, stir with a wooden spoon until combined.
  7. Spoon mixture into loaf tin and smooth the surface.
  8. Bake for 40-45 minutes. Cool in pan before serving.
  9. Serve with icing sugar and honey drizzles.

19080007-v2_xlargeProcessed with VSCO with a6 presetProcessed with VSCO with a6 preset

Well, here’s the thing that I do enjoy doing during my last trisemester with my son. And looking at both of my boys were taking each bite with a big smile really made my heart burst. These simple things are the things that are matter the most to me. I count twice for this kind of view and moment. I am grateful for my humble little family.

What are you thankful for this Monday? Feel free to share some on the comments below. Or if you have some yummy left-over recipes, I would like to know them as well below. I created this blog as a platform for us, moms, women, to encourage, empower, and support one another. So….looking forward for more connections in the making. X

 

Love,

Kenny

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