Forget spending hours tied to the stove – these recipes are so easy to whip up that even your kids could make them!
What you needVelvety Cream of Tomato Soup
2 can campbell tomato soup
1 can nestle cream
1 can water
1 slice kraft cheese
1/2 cup shredded mozarella
What you do
1)Mix tomato soup, water and nestle cream in a saucepot.
2)Add kraft cheese and ½ cup shredded mozarella. 3)Increase heat to high and boil for five minutes.
4)Reduce heat, and stir for additional two minutes. If consistency is too thick, add water.
5)Sprinkle with oregano and serve with a warm bun.
What you need
4 Large flour tortillas
Two cups grated cheese – either mild or sharp cheddar
Black olives, (slice)
Fresh tomatoes, (dice)
What you do:
1)Heat a large frying pan to medium high heat. Add a small amount of olive oil and spread it around the bottom of the pan with a spatula.
2)Take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose – green onion, sliced mushrooms, olives, tomatoes, etc.
3)Reduce heat to low. Flip tortilla after 45 seconds. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.
4)Remove from pan when sufficiently brown and cut into wedges.
5)Serve with salsa and sour cream.
Chicken Noodle Soup
What you need:
One packet fresh udon noodles
2 slices of chicken (cut into pieces)
1/ 4 can bamboo shoots
1/ 4 can button mushrooms (chop)
1/2 onion (chop)
One cube Maggie vegetable stock
One tablespoon sesame oil
Two tablespoon chicken rice chili
Spring onions (for garnishing)
4 cups water
1 tablespoon olive oil
What you do:
1)Stir fry onions and olive oil in the pot.
2)Once brown, add water and vegetable stock. Leave to boil for two minutes.
3)Add remaining ingredients into the pot. Boil for about 7-8 minutes.
4)Garnish with spring onions. Serve.
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