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false
Off
1.00
Prepare the spinach
5.00
Pour boiling water from the kettle over the spinach until the leaves have wilted. Do this twice if necessary.
Use a clean dishcloth to squeeze out any excess liquid from the spinach.
Chop the wilted leaves into chunks.
0.00
552591
true
Preparation
Prepare the spinach
Pour boiling water from the kettle over the spinach until the leaves have wilted. Do this twice if necessary.
Use a clean dishcloth to squeeze out any excess liquid from the spinach.
Chop the wilted leaves into chunks.
2.00
Prepare the white sauce
15.00
Melt 1 tbsp of butter in a pan. Add the finely chopped onion and cook for 5 mins until softened.
Stir in 2 tablespoons plain flour and cook for 2 mins.
Slowly whisky in 1 cup of full cream milk. Once all milk has been incorporated, gently cook for 5 mins until the sauce has thickened.
0.00
552592
true
Cooking
Prepare the white sauce
Melt 1 tbsp of butter in a pan. Add the finely chopped onion and cook for 5 mins until softened.
Stir in 2 tablespoons plain flour and cook for 2 mins.
Slowly whisky in 1 cup of full cream milk. Once all milk has been incorporated, gently cook for 5 mins
3.00
Combine the spinach and the sauce
5.00
Add the spinach into the sauce and gently heat for about 5 minutes.
Season with salt and pepper as you work
Serve your creamed spinach!
0.00
552593
true
Preparation
Combine the spinach and the sauce
Add the spinach into the sauce and gently heat for about 5 minutes.
Season with salt and pepper as you work
Serve your creamed spinach!
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0.00
5.00

  • 4 Serves

    • Creamed spinach
  • 116.30
    Milligrams     Magnesium
  • 217.52
    Calories     Energy
  • 241.62
    Milligrams     Calcium
  • 5.29
    Grams     Protein
  • 4.57
    Milligrams     Iron
  • 678.77
    Milligrams     Potassium
  • 7.40
    Grams     Carbohydrates
  • 3.46
    Grams     Sugars
  • 3.22
    Grams     Fiber
  • 114.27
    Milligrams     Sodium
  • 3.40
    Grams     Fats
  • 1.83
    Grams     Saturated Fats
    • false
    true
    Dinner
    Side dish
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free

  • 1 - 25 min Prep

    • 1663164838
    143969
    2

    Intermediate Difficulty

    A recipe to help introduce green vegetables to picky eaters
    A recipe to help introduce green vegetables to picky eaters
    20.00
    N4HK
    0.00
    Dinner
    Side dish
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free
    Dinner
    144026
    124678
    119225
    74802
    111556
    119165
    122083
    144256
    143673
    111819
    false
    Off
    1.00
    Prepare the green beans
    5.00
    Boil a pot of water & cook the green beans in boiling water for about 2 minutes until bright green. Immediately place green beans to a bowl of ice water. Drain & dry the beans with paper towels.
    0.00
    552594
    true
    Cooking
    Prepare the green beans
    Boil a pot of water & cook the green beans in boiling water for about 2 minutes until bright green. Immediately place green beans to a bowl of ice water. Drain & dry the beans with paper towels.
    2.00
    Prepare the coating
    10.00
    Pour flour into one bowl, whisk egg in a second bowl, and pour breadcrumbs into a third bowl.
    Coat green beans with flour, then transfer to beaten egg and coat evenly. Then, press coated green beans into breadcrumbs.
    0.00
    552595
    true
    Preparation
    Prepare the coating
    Pour flour into one bowl, whisk egg in a second bowl, and pour breadcrumbs into a third bowl.
    Coat green beans with flour, then transfer to beaten egg and coat evenly. Then, press coated green beans into breadcrumbs.
    3.00
    10.00
    Heat the canola oil in a deep pot.
    Fry the coated green beans in the hot oil for 3-5 minutes until golden brown. Transfer fried beans to a paper towel-lined plate to drain.
    0.00
    552596
    true
    Cooking
    Heat the canola oil in a deep pot.
    Fry the coated green beans in the hot oil for 3-5 minutes until golden brown. Transfer fried beans to a paper towel-lined plate to drain.
    {"facebook":{"image":null,"description":null,"title":"Crumbed green beans","locale":"en_ZA"},"twitter":{"image":null,"description":null,"title":"Crumbed green beans","locale":"en_ZA"},"pinterest":{"image":null,"description":null,"title":"Crumbed green beans","locale":"en_ZA"}}
    0.00
    10.00

  • 4 Serves

    • Crumbed green beans
  • 0.20
     Azúcar añadido
  • 93.00
    Milligrams     Cholesterol
  • 112.10
    Grams     Agua
  • 37.24
    Milligrams     Magnesium
  • 337.54
    Calories     Energy
  • 78.05
    Milligrams     Calcium
  • 8.39
    Grams     Protein
  • 2.30
    Milligrams     Iron
  • 288.68
    Milligrams     Potassium
  • 52.19
    Micrograms     Food Folate
  • 12.20
    Milligrams     Vitamin C
  • 75.00
    International unit     Vitamin A
  • 0.50
    International unit     Vitamin D
  • 3.86
    Milligrams     Vitamin E
  • 28.79
    Grams     Carbohydrates
  • 4.23
    Grams     Sugars
  • 3.73
    Grams     Fiber
  • 140.63
    Milligrams     Sodium
  • 21.63
    Grams     Fats
  • 2.35
    Grams     Saturated Fats
    • false
    true
    Dinner
    Side dish
    American
    Crustaceans-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free

  • 1 - 25 min Prep

    • 1663164900
    144026
    1

    Easy Difficulty

    15.00
    N4HK
    0.00
    Dinner
    Side dish
    American
    Crustaceans-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free
    Dinner
    143969
    124678
    119225
    74802
    111556
    119165
    122083
    144256
    143673
    111819
    false
    Off
    1.00
    Cook the mince
    9.00
    Fry the onions and garlic in a large pan on medium heat.
    Add the mince to the pan and cook while it turns brown. Add the meat seasoning while you work. This should take 10 - 15 mins.
    0.00
    552601
    true
    Cooking
    Cook the mince
    Fry the onions and garlic in a large pan on medium heat.
    Add the mince to the pan and cook while it turns brown. Add the meat seasoning while you work. This should take 10 - 15 mins.
    2.00
    Add the tomatoes
    14.00
    Add the can of tomatoes to the pan and stir while the mixture cooks.
    Cook for 15 minutes while the flavours infuse.
    0.00
    552602
    true
    Cooking
    Add the tomatoes
    Add the can of tomatoes to the pan and stir while the mixture cooks.
    Cook for 15 minutes while the flavours infuse.
    3.00
    Cook the pasta
    10.00
    Heat a large pot of water and add a pinch of salt. Add the spaghetti and cook fro 10 mins until al dente.
    Drain the water.
    Dish some pasta on a plate and coat with a large helping of the mince and tomato mixture to serve.
    0.00
    552603
    true
    Cooking
    Cook the pasta
    Heat a large pot of water and add a pinch of salt. Add the spaghetti and cook fro 10 mins until al dente.
    Drain the water.
    Dish some pasta on a plate and coat with a large helping of the mince and tomato mixture to serve.
    {"facebook":{"image":null,"description":"A meaty, tomato flavoured pasta dish to help picky eaters eat meat.","title":"Spaghetti Bolognaise","locale":"en_ZA"},"twitter":{"image":null,"description":"A meaty, tomato flavoured pasta dish to help picky eaters eat meat.","title":"Spaghetti Bolognaise","locale":"en_ZA"},"pinterest":{"image":null,"description":"A meaty, tomato flavoured pasta dish to help picky eaters eat meat.","title":"Spaghetti Bolognaise","locale":"en_ZA"}}
    0.00
    0.00

  • 3 Serves

    • Spaghetti Bolognaise
  • 50.39
    Milligrams     Magnesium
  • 247.32
    Calories     Energy
  • 66.27
    Milligrams     Calcium
  • 22.06
    Grams     Protein
  • 3.60
    Milligrams     Iron
  • 696.17
    Milligrams     Potassium
  • 32.66
    Micrograms     Food Folate
  • 18.92
    Milligrams     Vitamin C
  • 22.17
    International unit     Vitamin A
  • 0.44
    International unit     Vitamin D
  • 2.61
    Milligrams     Vitamin E
  • 15.25
    Grams     Carbohydrates
  • 7.07
    Grams     Sugars
  • 3.55
    Grams     Fiber
  • 791.06
    Milligrams     Sodium
  • 11.82
    Grams     Fats
  • 4.03
    Grams     Saturated Fats
    • false
    true
    Family Meals
    Main course
    Italian
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Pork-Free

  • 1 - 33 min Prep

    • 1663165142
    144028
    2

    Intermediate Difficulty

    A meaty, tomato flavoured pasta dish to help picky eaters eat meat.
    A meaty, tomato flavoured pasta dish to help picky eaters eat meat.
    33.00
    N4HK
    0.00
    Family Meals
    Main course
    Italian
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Pork-Free
    Family Meals
    111816
    144245
    110481
    123138
    111268
    120713
    74105
    143761
    74114
    124682
    false
    Off
    1.00
    Prepare the fish
    10.00
    Cook the haddock fillets in the milk in the microwave oven for 6 - 8 minutes.
    Flake the fish into small pieces using a fork and knife in a mixing bowl.
    0.00
    553640
    true
    Preparation
    Prepare the fish
    Cook the haddock fillets in the milk in the microwave oven for 6 - 8 minutes.
    Flake the fish into small pieces using a fork and knife in a mixing bowl.
    2.00
    Add the ingredient to a mixing bowl
    5.00
    Chop the onion finely and add it to the fish in the mixing bowl. Mix together.
    Then add the cottage cheese, lemon juice, sugar and salt to the bowl and mix gently.
    Whisk the eggs together in a separate bowl and then add them to the large bowl with the other ingredients.
    Mix everything together well and pour into an oven proof dish.
    0.00
    553641
    true
    Preparation
    Add the ingredient to a mixing bowl
    Chop the onion finely and add it to the fish in the mixing bowl. Mix together.
    Then add the cottage cheese, lemon juice, sugar and salt to the bowl and mix gently.
    Whisk the eggs together in a separate bowl and then add them to the large bowl with the
    3.00
    Bake the dish
    45.00
    Sprinkle the grated cheddar over the dish
    Bake for 45 minutes at 180 Degrees Celsius.
    0.00
    553642
    true
    Cooking
    Bake the dish
    Sprinkle the grated cheddar over the dish
    Bake for 45 minutes at 180 Degrees Celsius.
    {"facebook":{"image":null,"description":"A baked oven dish to help picky eaters get used to eating fish","title":"Baked fish oven dish","locale":"en_ZA"},"twitter":{"image":null,"description":"A baked oven dish to help picky eaters get used to eating fish","title":"Baked fish oven dish","locale":"en_ZA"},"pinterest":{"image":null,"description":"A baked oven dish to help picky eaters get used to eating fish","title":"Baked fish oven dish","locale":"en_ZA"}}
    0.00
    15.00

  • 4 Serves

    • Baked fish oven dish
  • 0.05
     Azúcar añadido
  • 156.62
    Milligrams     Cholesterol
  • 34.10
    Milligrams     Magnesium
  • 237.14
    Calories     Energy
  • 236.61
    Milligrams     Calcium
  • 25.84
    Grams     Protein
  • 0.75
    Milligrams     Iron
  • 412.31
    Milligrams     Potassium
  • 37.06
    Micrograms     Food Folate
  • 3.80
    Milligrams     Vitamin C
  • 150.57
    International unit     Vitamin A
  • 0.98
    International unit     Vitamin D
  • 0.79
    Milligrams     Vitamin E
  • 9.93
    Grams     Carbohydrates
  • 6.24
    Grams     Sugars
  • 0.50
    Grams     Fiber
  • 779.26
    Milligrams     Sodium
  • 9.98
    Grams     Fats
  • 4.96
    Grams     Saturated Fats
    • false
    true
    Dinner
    Main course
    Local
    Crustaceans-Free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Pescetarian
    Pork-Free

  • 1 - 60 min Prep

    • 1663165509
    144185
    2

    Intermediate Difficulty

    A baked oven dish to help picky eaters get used to eating fish
    A baked oven dish to help picky eaters get used to eating fish
    45.00
    N4HK
    0.00
    Dinner
    Main course
    Local
    Crustaceans-Free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Pescetarian
    Pork-Free
    Dinner
    143731
    144252
    122083
    144256
    74424
    124682
    143761
    124680
    74114
    74105
    false
    Off
    1.00
    Prepare the chicken
    5.00
    Take the small rotisserie chicken and remove all the meat from the bones with a knife and fork. Fray the the meat into smaller pieces with the fork.
    0.00
    553706
    true
    Preparation
    Prepare the chicken
    Take the small rotisserie chicken and remove all the meat from the bones with a knife and fork. Fray the the meat into smaller pieces with the fork.
    2.00
    Prepare the vegetables
    15.00
    Chop the onion finely.
    Chop the leaks finely.
    Chop the mushrooms finely.
    Crush the garlic.
    Add 1 Tbsp olive oil to a large pan or pot and bring to a medium heat.
    Add the chopped onions, leeks, mushrooms and crushed garlic to the pot and simmer for 10 minutes.
    0.00
    553707
    true
    Cooking
    Prepare the vegetables
    Chop the onion finely.
    Chop the leaks finely.
    Chop the mushrooms finely.
    Crush the garlic.
    Add 1 Tbsp olive oil to a large pan or pot and bring to a medium heat.
    Add the chopped onions, leeks, mushrooms and crushed garlic to the pot and simmer for
    3.00
    Finish the pie filling
    20.00
    Add the shredded chicken to the pot with the vegetables.
    Add the two cups of chicken stock and stir until it starts to simmer.
    Add 1/2 cup of cream and keep stirring.
    Keep the pot on the stove for 20 minutes at a low heat until the fillings becomes thick and creamy.
    0.00
    553708
    true
    Cooking
    Finish the pie filling
    Add the shredded chicken to the pot with the vegetables.
    Add the two cups of chicken stock and stir until it starts to simmer.
    Add 1/2 cup of cream and keep stirring.
    Keep the pot on the stove for 20 minutes at a low heat until the fillings becomes
    4.00
    Make the pie
    45.00
    Roll out the puff pastry on a counter top until it is is wide enough to cover your pie pan or oven dish twice.
    Cut the pastry in half and line the bottom of the pan - it should hang over slightly at the edges.
    Now pour the chicken and mushroom pie filling into the pie pan or oven dish.
    Cover the filling with the 2nd piece of pastry and make sure it is sealed on the sides.
    Bake in the oven for 45 minutes at 180 Degrees Celsius.
    0.00
    553709
    true
    Cooking
    Make the pie
    Roll out the puff pastry on a counter top until it is is wide enough to cover your pie pan or oven dish twice.
    Cut the pastry in half and line the bottom of the pan - it should hang over slightly at the edges.
    Now pour the chicken and mushroom pie fi
    {"facebook":{"image":null,"description":"A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.","title":"Chicken and mushroom pie","locale":"en_ZA"},"twitter":{"image":null,"description":"A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.","title":"Chicken and mushroom pie","locale":"en_ZA"},"pinterest":{"image":null,"description":"A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.","title":"Chicken and mushroom pie","locale":"en_ZA"}}
    0.00
    5.00

  • 5 Serves

    • Chicken and mushroom pie
  • 90.04
    Milligrams     Cholesterol
  • 285.32
    Grams     Agua
  • 27.86
    Milligrams     Magnesium
  • 280.46
    Calories     Energy
  • 27.98
    Milligrams     Calcium
  • 18.91
    Grams     Protein
  • 1.30
    Milligrams     Iron
  • 511.16
    Milligrams     Potassium
  • 19.82
    Micrograms     Food Folate
  • 3.53
    Milligrams     Vitamin C
  • 73.42
    International unit     Vitamin A
  • 0.81
    Milligrams     Vitamin E
  • 16.49
    Grams     Carbohydrates
  • 10.78
    Grams     Sugars
  • 1.68
    Grams     Fiber
  • 231.06
    Milligrams     Sodium
  • 15.78
    Grams     Fats
  • 5.44
    Grams     Saturated Fats
    • false
    true
    Dinner
    Main course
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Pork-Free

  • 1 - 85 min Prep

    • 1663165827
    144256
    2

    Intermediate Difficulty

    A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.
    A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.
    80.00
    N4HK
    0.00
    Dinner
    Main course
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Pork-Free
    Dinner
    143731
    144252
    122083
    144185
    74424
    124682
    143761
    124680
    74114
    74105
    false
    Off
    1.00
    Slice the fruit
    15.00
    Cut the pineapple into rings - this will make it easy to cut the skin off.
    Now cut the pineapple into cubes.
    Slice the strawberries into pieces.
    Slice the mango into pieces.
    Slice the banana into pieces.
    Add all the fruit into a mixing bowl and mix together gently.
    0.00
    553715
    true
    Preparation
    Slice the fruit
    Cut the pineapple into rings - this will make it easy to cut the skin off.
    Now cut the pineapple into cubes.
    Slice the strawberries into pieces.
    Slice the mango into pieces.
    Slice the banana into pieces.
    Add all the fruit into a mixing bowl and mix t
    2.00
    Serve with yoghurt
    4.00
    Dish 1/2 cup of green yogurt into a dessert bowl. Top with 4 tablespoons of fruit salad.
    0.00
    553716
    true
    Preparation
    Serve with yoghurt
    Dish 1/2 cup of green yogurt into a dessert bowl. Top with 4 tablespoons of fruit salad.
    {"facebook":{"image":null,"description":"A healthy dish that looks like dessert to help picky eaters eat their fruit.","title":"Fruit salad and yoghurt","locale":"en_ZA"},"twitter":{"image":null,"description":"A healthy dish that looks like dessert to help picky eaters eat their fruit.","title":"Fruit salad and yoghurt","locale":"en_ZA"},"pinterest":{"image":null,"description":"A healthy dish that looks like dessert to help picky eaters eat their fruit.","title":"Fruit salad and yoghurt","locale":"en_ZA"}}
    0.00
    20.00

  • 4 Serves

    • Fruit salad and yoghurt
  • 6.50
    Milligrams     Cholesterol
  • 173.20
    Grams     Agua
  • 29.64
    Milligrams     Magnesium
  • 139.41
    Calories     Energy
  • 67.86
    Milligrams     Calcium
  • 5.72
    Grams     Protein
  • 0.44
    Milligrams     Iron
  • 377.15
    Milligrams     Potassium
  • 44.28
    Micrograms     Food Folate
  • 60.34
    Milligrams     Vitamin C
  • 26.02
    International unit     Vitamin A
  • 0.53
    Milligrams     Vitamin E
  • 25.06
    Grams     Carbohydrates
  • 18.14
    Grams     Sugars
  • 2.97
    Grams     Fiber
  • 19.08
    Milligrams     Sodium
  • 2.94
    Grams     Fats
  • 1.28
    Grams     Saturated Fats
    • false
    true
    Breakfast
    Snack
    Entrant
    Dessert
    Other
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Vegetarian
    Gluten-free
    Pescetarian
    Pork-Free

  • 1 - 19 min Prep

    • 1663165998
    144258
    1

    Easy Difficulty

    A healthy dish that looks like dessert to help picky eaters eat their fruit.
    A healthy dish that looks like dessert to help picky eaters eat their fruit.
    0.00
    N4HK
    0.00
    Breakfast
    Snack
    Entrant
    Dessert
    Other
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Vegetarian
    Gluten-free
    Pescetarian
    Pork-Free
    Breakfast
    Snack
    111430
    111351
    111428
    119431
    110198
    111429
    74184
    111082
    111355
    140047
    false
    Off
    1.00
    1.00
    Preheat the oven to 180°C and grease a 12-hole muffin tin with non-stick cooking spray.⁠
    0.00
    532138
    true
    Preparation
    Preheat the oven to 180°C and grease a 12-hole muffin tin with non-stick cooking spray.⁠
    2.00
    5.00
    In a pan, heat the oil over medium heat. Add the mushrooms and fry for 2 minutes. Add the broccoli and fry for a further 3 minutes. Remove the pan from the heat and cool for 5 minutes. *Chef’s Tip: For a vegetarian option, replace the chicken with diced baby marrows! ⁠
    0.00
    532139
    true
    Cooking
    In a pan, heat the oil over medium heat. Add the mushrooms and fry for 2 minutes. Add the broccoli and fry for a further 3 minutes. Remove the pan from the heat and cool for 5 minutes. *Chef’s Tip: For a vegetarian option, replace the chicken with diced
    3.00
    1.00
    Stir in the shredded rotisserie chicken and spring onions.⁠
    0.00
    532140
    true
    Cooking
    Stir in the shredded rotisserie chicken and spring onions.⁠
    4.00
    2.00
    Divide the mixture evenly between the muffin holes and sprinkle the cheese on top
    0.00
    532141
    true
    Cooking
    Divide the mixture evenly between the muffin holes and sprinkle the cheese on top
    5.00
    5.00
    In a jug, whisk the NESTLÉ Cremora Original with 1¼ cup of hot water until smooth. Set aside for 5 minutes to cool.
    0.00
    532142
    true
    Cooking
    In a jug, whisk the NESTLÉ Cremora Original with 1¼ cup of hot water until smooth. Set aside for 5 minutes to cool.
    6.00
    2.00
    Add the eggs and season with the salt and pepper. Whisk to combine. *Chef’s Tip: For extra flavour, add a pinch of mixed herbs! ⁠
    0.00
    532143
    true
    Cooking
    Add the eggs and season with the salt and pepper. Whisk to combine. *Chef’s Tip: For extra flavour, add a pinch of mixed herbs! ⁠
    7.00
    2.00
    Divide the egg mixture evenly between the muffin holes by pouring it over the chicken and veggies.
    0.00
    532144
    true
    Cooking
    Divide the egg mixture evenly between the muffin holes by pouring it over the chicken and veggies.
    8.00
    25.00
    Bake for 20-25 minutes until the tops are golden and the quiches are cooked through. *Chef’s Tip: You’ll know they’re ready when they look firm! ⁠
    0.00
    532145
    true
    Cooking
    Bake for 20-25 minutes until the tops are golden and the quiches are cooked through. *Chef’s Tip: You’ll know they’re ready when they look firm! ⁠
    9.00
    20.00
    Cool in the tin for 5 minutes. Using a butter knife, gently loosen the quiche cups from the tray and transfer to a wire rack to cool for 15 minutes.⁠
    0.00
    532146
    false
    Waiting
    Cool in the tin for 5 minutes. Using a butter knife, gently loosen the quiche cups from the tray and transfer to a wire rack to cool for 15 minutes.⁠
    10.00
    3.00
    Garnish the quiche cups with some chopped spring onions. Serve with a glass of iced lemon water and fruit salad on the side and ENJOY!⁠
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    3.00
    1.00

  • 12 Serves

    • CREMORA Chicken and Broccoli Crustless Quiche Cup
  • 20.40
    Milligrams     Cholesterol
  • 13.22
    Milligrams     Magnesium
  • 147.60
    Calories     Energy
  • 79.03
    Milligrams     Calcium
  • 8.45
    Grams     Protein
  • 0.59
    Milligrams     Iron
  • 135.89
    Milligrams     Potassium
  • 11.74
    Micrograms     Food Folate
  • 7.40
    Milligrams     Vitamin C
  • 24.12
    International unit     Vitamin A
  • 1.63
    International unit     Vitamin D
  • 0.30
    Milligrams     Vitamin E
  • 10.42
    Grams     Carbohydrates
  • 1.04
    Grams     Sugars
  • 0.86
    Grams     Fiber
  • 340.87
    Milligrams     Sodium
  • 11.08
    Grams     Fats
  • 3.70
    Grams     Saturated Fats
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    Cheese
    Chicken
    Mushrooms
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  • 1 - 66 min Prep

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    These crustless quiches are easy to make, perfect
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    • 6.00
    STEP 6
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    STEP 9
    Garnish with a sprinkle of chopped chives. Serve the potato stacks as a delicious side to a hearty meal and ENJOY!!
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    Servings

  • 12 Serves

    • Single-Serve Potato Bake
  • 30.94
    Milligrams     Cholesterol
  • 18.75
    Milligrams     Magnesium
  • 162.99
    Calories     Energy
  • 229.72
    Milligrams     Calcium
  • 8.19
    Grams     Protein
  • 0.45
    Milligrams     Iron
  • 204.51
    Milligrams     Potassium
  • 15.54
    Micrograms     Food Folate
  • 8.07
    Milligrams     Vitamin C
  • 104.35
    International unit     Vitamin A
  • 0.19
    International unit     Vitamin D
  • 0.23
    Milligrams     Vitamin E
  • 13.07
    Grams     Carbohydrates
  • 1.27
    Grams     Sugars
  • 1.21
    Grams     Fiber
  • 230.43
    Milligrams     Sodium
  • 13.17
    Grams     Fats
  • 7.47
    Grams     Saturated Fats
  • 0.28
    Grams     Transfat
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    Pescetarian
    Pork-Free

  • 1 - 0 min Prep

    • 1676565662
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    1

    Easy Difficulty

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    Main course
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    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
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    Pescetarian
    Pork-Free
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    General Tips

  • 6 - 12 Age range

    • MORE Managed portions
    Lunch
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    Olive Oil
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    7.00
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    5.00
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    5.00
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    10.00
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    0.00
    0.00

  • 4 Serves

    • Orange, Fennel and MAGGI Salad Dressing Glazed Salmon Fillets
  • 1.64
     Azúcar añadido
  • 83.00
    Milligrams     Cholesterol
  • 32.38
    Milligrams     Magnesium
  • 212.95
    Calories     Energy
  • 74.04
    Milligrams     Calcium
  • 25.28
    Grams     Protein
  • 0.89
    Milligrams     Iron
  • 444.63
    Milligrams     Potassium
  • 19.15
    Micrograms     Food Folate
  • 26.02
    Milligrams     Vitamin C
  • 26.14
    International unit     Vitamin A
  • 14.10
    International unit     Vitamin D
  • 1.67
    Milligrams     Vitamin E
  • 13.92
    Grams     Carbohydrates
  • 10.39
    Grams     Sugars
  • 0.46
    Grams     Fiber
  • 777.56
    Milligrams     Sodium
  • 6.74
    Grams     Fats
  • 1.09
    Grams     Saturated Fats
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  • 1 - 35 min Prep

    • 1676903102
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    Easy Difficulty

    Salmon is one of the most popular types of fish, often requested by customers. Give them something unique with this recipe, featuring our MAGGI Oil Free French Salad Dressing.
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  • 12 Serves

    • Chicken & Sundried Tomato Muffins
  • 17.07
    Milligrams     Magnesium
  • 168.21
    Calories     Energy
  • 100.14
    Milligrams     Calcium
  • 10.15
    Grams     Protein
  • 1.45
    Milligrams     Iron
  • 219.00
    Milligrams     Potassium
  • 24.20
    Micrograms     Food Folate
  • 5.12
    Milligrams     Vitamin C
  • 177.99
    International unit     Vitamin A
  • 0.47
    International unit     Vitamin D
  • 0.38
    Milligrams     Vitamin E
  • 10.26
    Grams     Carbohydrates
  • 1.22
    Grams     Fiber
  • 214.96
    Milligrams     Sodium
  • 9.35
    Grams     Fats
  • 3.56
    Grams     Saturated Fats
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  • 1 - 23 min Prep

    • 1676992353
    124689
    1

    Easy Difficulty

    Savoury muffins are great served hot or cold, and they make perfect lunch box fillers!
    Savoury muffins are great served hot or cold, and they make perfect lunch box fillers!
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