Stuffed Chicken Breast

Stuffed Chicken Breast

Stuffed Chicken Breast

This is the Chicken from my dinner part of #WIAW this week. The chicken is so succulent, the veg crunchy and sauce chunky! It all goes so well together you are going to HAVE to make it again and again 🙂 This makes a perfect dinner party dish. If you are not too keen on brie you can use mozzarella or feta instead. I use my julienne peeler to get the julienne slices from the carrot and butternut squash. If you don’t have one slice as thinly as you can.

This recipe serves 2


  • 2 Chicken Breasts
  • 50g Brie cut in to slices
  • 6 Sun-dried Tomatoes chopped finely
  • Handful of raw spinach, washed and chopped

Stir-fry Veg

  • Spray Oil / Olive oil
  • 1/2 Red Pepper, cut in to thin slices
  • 1/2 Yellow Pepper cut in to thin slices
  • 1/2 Medium onion sliced
  • 100g Butternut Squash julienne
  • 1 large Carrot julienne
  • 1 tsp of Garlic powder or one clove crushed
  • 1 tsp of Paprika
  • 1 Tablespoon of Light Soy Sauce (Gluten Free Soy)

Tomato & Basil Sauce

  • Spray Oil / Olive Oil
  • 1/2 Onion large dice
  • 1/2 a carrot cut in to quarters and then diced
  • 1 Can of tinned tomatoes
  • Fresh Basil
  • Sea Salt & Freshly ground Black Pepper to taste
  • 1 tsp of paprika
  • 1/2 tsp Cayenne Pepper (optional)



Pre-heat oven to 200c and place baking sheet sprayed with oil in
Make an incision in to the thickest side of each chicken breast to make a pocket to put the filling in
In a bowl mix the sun-dried tomatoes and spinach


Place the sliced brie in to each pocket and then top with the sun-dried tomato and spinach mixture and push the opening of the pocket back together 

Seal the chicken in a hot pan for a couple of minutes on each side

Transfer the chicken to the heated baking tray and cook for 20 minutes

Meanwhile get your sauce on as it will take 20 minutes to cook down – fry the onions and carrots in some spray oil until onions are translucent, add the garlic, paprika and cayenne if using. Add Tinned tomatoes, season and cook down. 

Chunky tomato and basil sauce

Heat your wok and add the sliced onions and carrots, cook for 2 minutes

Add you butternut squash and peppers, stir-fry for a few minutes then add garlic, paprika and soy sauce cook for a further 4-5 minutes. The veg should still have a slight crunch to them

Stirfry Vegetables

Add torn basil to your sauce and take chicken out of the oven

To Serve

Drizzle a plate with some balsamic reduction add a large spoon of stir-fry veg to the centre of the plate, top with the chicken breast and then the sauce


Stuffed Chicken Breast

Stuffed Chicken Breast

Enjoy the taste sensation!

What is your favourite way to have chicken?

Do you like to experiment with different stuffings?



WIAW #5 – Happy Halloween!

what i ate wednesday october breast cancer awareness halloween button

Happy Wednesday and Halloween to everyone! I hope you are all enjoying the spooky festivities and either got dressed up or are getting dressed up tomorrow / at the weekend. I dressed up as a 20s Flapper on Sunday night and had a great night catching up with friends and cocktails 🙂 The evidence is on my instagram 😀

Soooooooooo this is my fifth WIAW and its great! Linking up with the brilliant Jenn @Peas and Crayons, make sure you check out other bloggers WIAW’s as there are some very interesting recipes and ideas there.

It has turned very cold here in Ireland and winter is definitely popping its cold head up Brrrrr. Bearing that in mind I could have had a warmer breakfast!

Breakfast: Pineapple, Mandarin and Apple with low fat natural yogurt and sunflower seeds

Breakfast: Pineapple, Mandarin and Apple with low fat natural yogurt and sunflower seeds

So I had to get the heat in to me by lunch time as I was perishing, it was the old but warming and tasty reliable…….SOUP

Chicken and Vegetable Soup

Chicken and Vegetable Soup

Dinner was Chicken. But not just any old chicken…..Chicken breast stuffed with Brie, Sun-dried tomatoes and spinach. Served on a bed of stir-fry vegetables and topped with a chunky tomato and basil sauce. Gluten and Grain free, very low fat and carb BUT one hell of a tasty plate!

Stuffed Chicken Breast

Stuffed Chicken Breast

These muffins were made for the Sunday night cocktails – Carrot and Pistachio (gluten free) – and they went down a treat! I made a frosting of natural yogurt and honey for them also (which I let firm up in the fridge beforehand)

Carrot & Pistachio Muffins / Cupcakes Delish!

Carrot & Pistachio Muffins / Cupcakes

Here is a pic of one of the yummy daiquiris from Sunday night 🙂 🙂

Frozen Strawberry Daiquiri - one of your 5 a day :)

Frozen Strawberry Daiquiri – one of your 5 a day 🙂

Recipes up tomorrow….

What are you dressing up as for Halloween?

Are you going trick or treating with your children?

What is your favourite Halloween Snacks / Food?

Pumpkin Slices – Gluten Free

Pumpkin slices

Some of you may find this weird but this was my first time cooking with pumpkin!! Its not an ingredient you would see much of here in Ireland apart from Halloween, you wouldn’t see that many recipes or dishes in restaurants with it but I am now a LOVER of pumpkin! I saw this recipe on Madison’s blog Eating4Balance and she called them pumpkin pie bars 🙂 I have to say they were truly scrumptious! I then proceeded to make  pumpkin soup, pumpkin curry and pumpkin calzone (another one of Madisons recipes) along with a second batch of these gorgeous slices with the rest of the pumpkin. I amended the recipe a little as I couldn’t get my hands on some of the ingredients.


  • 1 cup / 100g of Almond Flour
  • 1 Banana Mashed
  • 1 Cup of Pumpkin Puree
  • 1/2 Cup / 125 ml Organic Honey
  • 2 Tsp of Cinnamon
  • 2 Tbsp Water
  • 1 Free Range Egg
  • 3/4 tsp Sea Salt
  • Spray Oil

Pre-heat Oven to 180c / 350f

Line your baking dish (a square one preferably) with baking parchment / greaseproof paper and spray with oil

Mix the banana, egg, pumpkin, honey and water together in a bowl

Mix the almond flour, sea salt and cinnamon together in a separate bowl

Put the pumpkin mixture in to the flour mixture and mix well

Pour the mixture in to the lined dish

Bake for an hour and check, it could take a little longer.  It should be golden and a crust should be visible on top.

The first time mine took one hour and 10 minutes but was ready in 55 minutes the second time so just keep an eye on it

Remove from the oven and let cool in the dish for 10 minutes before moving to a wire rack.  Cut in to 9 pieces and munch up ! Delish


Whats your favourite pumpkin recipe?

Mighty Gluten Free Moussaka

I just LOVE Moussaka, its so tasty and you can add loads of vegetables to the mince or omit the mince and just use vegetables for a vegetarian option, diced mushrooms would work well. This recipe serves 4 with a nice salad and maybe some homemade wedges for the very hungry!


Mince Filling

  • 2 Medium Aubergines (eggplants) Sliced to 1/4 inch slices
  • Olive oil / Spray Oil
  • 450 g lean Steak Mince (you can use lamb mince if you prefer)
  • 2 Medium Onions, peeled and diced
  • 3 Garlic Cloves
  • 1 Courgette (Zucchini)  diced
  • 400g can Tinned Tomatoes (whizzed up) or Passata
  • 1 Tsp of dried Oregano
  • 1 Tsp Sea salt
  • Fresh Basil leaves 8
  • 1 Red Pepper Diced
  • Tbsp Tomato Puree
  • Freshly ground black pepper (or to taste)

Preheat the oven to 180c / 350f Put the grill (broiler) on to hot

Spray the baking dish you are going to be cooking in the Moussaka in with spray oil. A square or rectangle dish is usually best

Spray a baking sheet with spray oil and add the aubergines (eggplant) spray each side with oil and season with salt and black pepper, cook until both sides are browned.


Heat a pan and add the steak mince, cook until browned. Put the mince in to a colander to drain the fat off.

Heat the olive oil or spray oil in the pan and add your onions, courgettes and peppers.


Cook until soft then add the garlic, cook for a few minutes. Put the steak mince back in along with the oregano, tomato puree and tinned tomatoes.


Let this cook for half an hour. Take off the heat and add the torn fresh Basil leaves

White Sauce

  • 2 Tbsp butter (I use Flora Light)
  • 2 Tbsp Rice flour
  • 1/4 cup/30g Grated Parmesan
  • 1/4 Cup/30g Low fat Mozzarella (I grated it)

I use the all in one method for the while sauce. Add the butter, flour and milk to a pan and heat whisking all the time. You will get a smooth white sauce. Add half the cheese, keeping the rest for the top.


Place a half the aubergines on the bottom of your casserole dish top with half the mince mixture.


Repeat and top with the cheese sauce and the rest of the cheese

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Bake in the oven for 45 minutes until golden and bubbling

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Do you LOVE Moussaka?

Has anyone every had Moussaka in Greece?

Best Curry Sauce



Happy Friday! It’s the start of a Bank Holiday here in Ireland so there will be lots of spooks and witches out and about over the weekend 🙂 I have a few recipes to catch up on starting with the best curry sauce, when I say the best curry sauce I mean the best curry sauce I have ever made and I’ve made a LOT!

Who doesn’t love a good Curry? It is so satisfying and tasty! This one is quite spicy so if you don’t like it too spicy just reduce the amount of chili. There is a Chicken, Prawn and Vegetarian version below. The vegetarian one is made with pumpkin. This is a perfect dish to make for a dinner party as the measurements can easily be doubled etc. 😀

Curry Sauce Ingredients:

  • 1 Large Onion – Diced
  • 2 Red Chilies – roughly chopped
  • 1 Tsp Black Mustard Seeds
  • 1 Tsp of Fenugreek Seeds
  • 1 Tsp of Cumin Seeds
  • 2 Cloves of Garlic – roughly chopped
  • 1 Tsp of Garam Masala
  • 1 tin of 400g Tinned Tomatoes
  • 150-200ml of water
  • 1 Tbsp White wine vinegar
  • 2 Tbsp of Rogan Josh or Jalfrezi paste (gives it depth)
  • Fresh Coriander
  • Tbsp of Olive Oil

Chicken Version:

  • 4 Chicken Breasts cut in to large chunks
  • 4 Wooden skewers soaked in water for at least 20 minutes
  • 4 Tbsp yogurt
  • 2 Tsp Paprika
  • 1 Tsp Turmeric
  • 1 Tsp Garlic Powder
  • 2 Tbsp Lemon Juice

Mix all the marinade ingredients together and add you chicken chunks, marinade for as long as possible. Place chicken on to the skewers and cook until a hot grill (broil) for 10-15 minutes turning occasional. The chicken is so tender and tasty cooked this way!



In a hot pan toast the cumin, fenugreek and mustard seeds until toasted. Put these in to a pestle and mortar and grind up to a fine powder.

Add the chilies and garlic to the pestle and mortar and grind to a paste
Fry the onion in the olive oil until translucent then add the chilli paste mixture

Add the garam masala, white wine vinegar and rogan /jalfrezi paste and fry for 5-8 minutes.
Whizz the tinned tomatoes in a food processor or use chopped tinned tomatoes, add to the curry mixture and mix well. Add water to the consistency you like (I like mine quite thick)

Whizz up until smooth and put back on a medium head and let the sauce cook for 15-20 minutes
Add your Chicken Tikka Chunks to the curry paste and add fresh chopped coriander just before serving
Serve with poppadoms, rice/cauli-rice, naan breads or chapatis


Vegetarian Version:

Two Cups of Chopped Pumpkin, this was about 1/4 of a large Pumpkin. Chickpeas are a nice addition to the pumpkin version also. You can use any other vegetables you prefer – Butternut squash, Potato, Cauliflower, Broccoli, Spinach 🙂

Add the pumpkin after whizzing up the sauce and cook until soft but firm.

Pumpkin Curry

Prawn Version:

200g of raw tiger prawns

Add the Prawns after the sauce has cooked down and cook until the prawns have changed colour to pink and are cooked through.

Saturday Night In sorted 🙂

I would love to hear from you……

Whats your favourite takeaway dish?

Are you planning on cooking over the weekend and if so what?


What I Ate Wednesday #4

what i ate wednesday october breast cancer awareness halloween button

Happy Hump Day! 😀

I spent the entire weekend cooking and baking so I have some great goodies for #WIAW today. Big shout out to our wonderful host Jenn for starting the party!

Breakfast: 2 Free Range Eggs Scrambles with some Parmesan, paprika and freshly ground black pepper served with cherry tomatoes on the vine and fresh parsley


Lunch: Smoked Coley and Leek Chowder (not a hint of cream in sight!)

Cream free Gluten free smoked coley and leek chowder

Cream free Gluten free smoked coley and leek chowder

Dinner: Gluten Free Mighty Moussaka

Scrummy Moussaka

Scrummy Moussaka

Snacks / Treats: Pumpkin Slices – inspired by Madison’s recipe at Eating4Balance – they are sooooo good! My first time baking with Pumpkin too. I was well impressed 🙂

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Gluten free but not Guilt Free Banoffee – Base made with dates and mixed nuts 😀

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Drinks: Raspberry & Limoncello Daiquiris 🙂 🙂

No photos unfortunately!

Hope you enjoy #WIAW this week and don’t forget to pop over to Peas and Crayons and see what other bloggers are eating. Recipes for all the above will be up soon.

Slow cooked Italian Beef Stew

Italian Beef Stew


Howdy !

The weather has been so wet and wild here in Ireland the last few days and that means one thing….hearty comfort food! But me being me the hearty food is healthy too. This Italian beef stew takes 3-4 hours in the oven and the meat is just melt in the mouth. Seriously good fodder! 😀 The recipe below serves 2-3 people and can easily be adjusted to make larger quantities. You can serve with mashed potato if you like, We have it on its own with himself having a fresh crusty roll to mop up all the juices 🙂

I used a selection of rainbow carrots as they had them in the supermarket, they had purple, yellow and orange ones. They looked and tasted great but you can’t beat your own homegrown! You can omit the baby potatoes and add other vegetables like extra butternut squash, parsnips or turnip (swede) if you are trying to cut the carbs. This recipe is Gluten-Free.

Sorry about the quality of the photo, it was so dark outside when I took it and the lighting isn’t the best. I will get better at the photo taking in time 🙂

This dish is inspired by a recipe in the lovely Jamie Oliver’s book Jamie’s Dinner’s: The Essential Family cookbook This is probably one of my most used cookbooks!


  • 450g of stewing beef cut in to large cubes
  • 6 shallots left whole
  • 3 carrots, roughly chopped in large pieces
  • 1/4 butternut squash, large cubes
  • 4 baby potatoes, halved
  • 2 garlic cloves roughly chopped
  • 3 bay leaves
  • 1 Tbsp of tomato puree
  • Glass of Red wine
  • 250ml of Stock (I used chicken)
  • Splash of Worcestershire sauce
  • 100ml of Passata for richness (You can use tinned tomatoes either)
  • Fresh Thyme
  • 1-2 Tsp Dried Oregano
  • 1 Tsp Paprika
  • 10-12 Sage leaves
  • Spray oil


  1. Pre-heat Oven to 160’c / 325f
  2. Put the casserole dish you will be using on the heat and spray with oil.
  3. Add your shallots and sage and fry for a minute or two then add the garlic
  4. Add the paprika, all the veg and meat, mix together.
  5. Add the red wine and all the remaining ingredients.
  6. Bring to the boil, put the lid on the casserole dish and put in the preheated oven. Check after 3 hours to see if the meat is tender if not put back in for an hour.


Yummy Italian Beef Stew

Yummy Italian Beef Stew

I’m off to experiment with a pumpkin now, updates to follow of course 🙂 But before you go a question I would love to hear your replies to…..

Whats your favourite comfort food?