Monthly Archives: September 2022

Dinner, Lunch, Pressure Cooker, Stove Top

Greek Chicken Bowl with Tzatziki

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This light, healthy and flavoursome meal is great for lunch or dinner.

Homemade tzatziki is so simple and moorish but if you’re time poor simply pick up a tzatziki dip, pre-made from the shop.

Greek Chicken Bowl with Tzatziki

Rating: 1 out of 5.

Ingredients (serves 4)

Greek Chicken

  • 2 tablespoons of olive oil
  • 2 teaspoons of Masterfoods Lemon, Herb, & Garlic Spice Blend (pic below)
  • 1 large chicken breast, cut into 2cm pieces
  • 1 teaspoon lemon juice for pan to steam

Salad

  • 1/2 red onion, diced well
  • 1.5 cups Quinoa
  • 1/2 punnet cherry tomatoes, quartered
  • 1/2 Cucumber, diced
  • 1/4 block fetta
  • Handful of walnuts, chopped
  • Optional: 6 pitted kalamata olives, diced

Tzatziki

  • 250g Greek yoghurt
  • 1 teaspoon minced garlic
  • 1/2 lemon, juiced
  • 2 tablespoons of chopped mint
  • Salt and pepper

Method

  • Add 1.5 quinoa to pressure cooker with 3 cups of water. Select RICE and cook for 5 minutes.
  • Add chicken to pan and drizzle 2 tablespoons of oil, stir to coat chicken.
  • Sprinkle the spice blend one teaspoon at a time whilst stirring. Season with salt and pepper.
  • Cook on MEDIUM for 5 minutes stirring until brown.
  • Add lemon juice and cover to steam for 5 minutes, stirring occasionally.
  • Make the tzatziki by combining all ingredients in a bowl, stir and taste adjusting with more lemon or salt, pepper or garlic.
  • Add cooked quinoa to large bowl and add all salad ingredients. Stir and season of required. Serve by placing salad on bottom, then chicken and drizzle with tzatziki .
Air Fry, Dinner, Oven, Quick Meals

Sticky Texan BBQ Niblets with Salad & Veggie Rice

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Great food doesn’t need to cost the earth, nor be complicated.

This light meal is as cheap as chips, and so simple, you can throw it together with your eyes closed.

We usually make our marinades from scratch, but as we’re travelling Australia full-time cooking in a caravan, this isn’t always the case. Let’s be honest, sometimes we can’t be bothered.

We picked up this affordable and tasty marinade from Woolworths and it came up trumps! So long as you have some salad and rice on hand, all you need is some chicken and the marinade.

In fact, you don’t need the rice, we added it as our 3 and 5 year old aren’t too keen on salad just yet, so we needed to bolster the meal and give them some vegetables too.

Sticky Texan BBQ Niblets with Salad & Veggie Rice

Rating: 1 out of 5.

Ingredients (serves 4)

Please note: this meal contains nuts.

Method

  • Chicken:
    • Place chicken into container and cover with 1/2 the marinade, place in fridge for minimum 30 minutes – the longer the better.
    • Add chicken to baking tray and cook in air fryer on 200 degrees for 15 minutes, rotate, then cook for another 15 minutes.
    • If using an oven, cook at 180 degrees for 35-40 minutes, turning half way. Keep an eye on them, as cooking time varies depending upon size of niblets and ovens. You don’t want them to burn.
  • Rice
    • Put rice on as per packet instructions.
    • Just before serving, cook beans in microwave as per instructions on bag, and mix in with cooked rice.
  • Salad
    • Combine all salad ingredients in a bowl, drizzle with oil and vinegar, and toss.
  • Place remaining marinade in small saucepan and heat on LOW. Spoon over chicken whilst in the pan before serving.
  • Serve niblets with salad and cooked rice mix, drizzling extra heated marinade over rice if desired.
Dinner, Satay

Nuts About You Peanut Satay Chicken & Potatoes

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Just when you think there isn’t anything better than chicken swimming in peanut satay sauce, we’ve discovered there is… potatoes in peanut satay sauce!

We’ve tried many versions of peanut satay and hubby’s version definitely takes the cake!

The kids are always asking for it and it’s easy to over indulge, so be warned.

Nuts About You Peanut Satay Chicken & Potatoes

Rating: 1 out of 5.

Ingredients (serves 4)

Please note: this meal contains nuts.

  • 1 tablespoon peanut oil
  • 800g chicken breast, cut into bite sized pieces
  • 4 large potatoes, cut into 2cm pieces
  • Large head of broccoli, cut into small pieces
  • Peanut satay sauce:
    • 200ml coconut cream
    • 1 tablespoon sweet chilli sauce
    • 1 tablespoon soy sauce
    • 2 tablespoons crunchy peanut butter
    • Optional: 1/2 cup crushed peanuts – if you like it crunchy

Method

  • Potatoes:
    • Air fry potatoes on 200 degrees for 25 minutes (turning half way), until brown and crispy. Times may vary so keep an eye on them.
    • If using fan-forced oven, coat potatoes with oil and salt then cook at 180 degrees for 40-45 minutes, turning half way through.
  • Chicken:
    • Add 1 tablespoon peanut oil to a fry pan, add the chicken, and season with salt and pepper.
    • Cook on HIGH stirring constantly until brown.
    • Reduce heat to LOW and cover pan with lid for another 5 minutes to keep the moisture in and make chicken succulent.
  • Broccoli:
    • In a saucepan/steamer, boil water then add the broccoli and cook for 5 minutes, testing with a fork to see if it is cooked through.
  • Peanut satay sauce:
    • Whilst chicken and potatoes are cooking prepare the sauce by adding all ingredients into a small saucepan and heat on LOW until sauce thickens and is smooth.
  • To serve, drizzle satay sauce over chicken, potatoes and broccoli.
Dinner, Guest Recipe, Lunch, Quick Meals, Stove Top

Guest Recipe – Tuna Smash

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Welcome to our first guest recipe for our new ‘Fellow Foodie – Traveller‘ series, a collection of recipes from travellers we have met on the road.

Jump to recipe

Full-time travellers the Donnelly family, are now in their second lap of Australia in their beloved Swagman motorhome.

The energetic family of three – also known as ‘Bussybushome’ – have been on the road since November 2019, coaching squash as they explore the country.

Currently in Nimbin NSW, Lisa said she is excited to be the first family to share their go-to recipe with fellow travellers as part of the new ‘Fellow Foodie – Traveller‘ series.

“This dish is ideal for when we have run out of meat in the fridge, it’s the perfect end to a busy day when we want an easy, healthy, yummy meal,” she said.

“We don’t have the biggest freezer, but we do have a lot of storage space, so we always have Tuna on board,” she said.

Marcus (Dad), Lisa (Mum) & Mabel (three years old)

“You can throw in any vegetables you like, we also use sweet potato, peas, cauliflower and zucchini,” she said.

“Add as many veggies as you like depending on how many people you have to feed,” she said.

“I love the recipe as you can mix and match veggies to suit what you like, you can also remove the garlic if you aren’t a fan,” she said.

“It’s always good the next day as leftovers.”

Guest Recipe – Tuna Smash

By Lisa from @Bussybushome

Rating: 1 out of 5.

Ingredients (serves 4)

  • 2 Potatoes
  • 2 Carrots
  • Silverbeet
  • Kale
  • Large head of Broccoli
  • 1/2 Lemon
  • 1 garlic clove, peeled
  • 1 cup cheese , grated
  • Parsley, chopped

Method

  • In a large saucepan, boil all vegetables and the garlic, on HIGH until soft.
  • Strain the vegetables and place back into the saucepan.
  • Add in a large can of tuna in olive oil, including the oil.
  • Squeeze the fresh lemon and parsley into the saucepan and roughly mash together.
  • Serve with grated cheese on top and season with salt and pepper.

Do you have a recipe you’d like to feature in our ‘fellow foodie – traveller’ series? Get in touch with us here.

Dinner, Satay, stir fry

Quick Satay Chicken Stir Fry

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Stir fry’s are one of our favourite go-to meals and the kids love them too – probably because we blended theirs to a pulp before serving to them as babies.

They’re so quick and easy, and a great way to use up the last of your vegetables before your next shop. Pick up the satay recipe base in your next shop and have it on hand in the cupboard, so you can make this meal anytime you please.

You can add noodles at the end before serving, accompany with rice, or simply serve as is!

Quick Satay Chicken Stir Fry

Rating: 1 out of 5.

Ingredients (serves 4)

Please note: this meal contains nuts.

  • 1 tablespoon peanut oil
  • 500g chicken breast, cut into bite sized pieces
  • Sauce:
  • 1 tablespoon water
  • 200g broccoli, cut into small pieces
  • 3 carrots, chopped into 1cm pieces
  • 1/2 capsicum cut into thin strips
  • 1/4 red cabbage, shredded
  • 1 packet Kantong Hokkein Noodles (or any noodles of your choice)

Method

  • Create sauce by combining the recipe base, crunchy peanut butter, and 3/4 cup (190ml) of water. Add the sweet chilli sauce and stir, set aside.
  • In a wok or large frypan, add peanut oil, and cook chicken on MEDIUM heat until brown.
  • Reduce heat and add vegetables putting broccoli and carrot in first, then cabbage, so it creates a blanket over the chicken.
  • Set pan on HIGH, and when hot add 1 tablespoon of water. Cover pan with lid for 3 minutes, or until vegetables are cooked to your liking and the chicken is tender.
  • Remove lid, and add noodles.
  • Add sauce mix from first step, simmer whilst stirring for a few minutes until sauce thickens.