Cluck, cluck. Dinner’s served

Here’s a great dinner that kids will love. Doughnut balls. With hidden veggies!

Cheesy chicken & potato doughnut balls

You’ll need:

• 1 boneless, skinless chicken breast (poached and shredded)
• 6 large potatoes (boiled and mashed)
• 1 cup frozen or fresh mixed veggies
• 1/2 cup green onions (finely chopped)
• 1 cup mozzarella cheese (grated)
• 1 large egg
• 3 Tbsp cornstarch
• salt to taste
• 1 Tbsp black pepper
• 1 Tbsp garlic powder
• 1 Tbsp chicken spice or powder
• 1 Tbsp fresh parsley (chopped)
• oil for frying

For the coating, you’ll need:

• 1 cup breadcrumbs
• 1/2 cup all-purpose flour mixed with a 1/3 cup water (to make a thick slurry)

To make: In a large bowl, combine potatoes, chicken, cooked mixed veg, green onions, egg, cornstarch, salt, pepper, garlic powder, chicken spice and cheese. Mix until well combined and sticky. In a separate bowl, mix flour and water to form a thick paste. In another bowl, add breadcrumbs. Shape potato-chicken mixture into doughnut balls. Place them on a tray and freeze them for 30 minutes.

Coat the chicken doughnuts in the flour mixture, then in breadcrumbs. You can freeze the doughnuts for later use at this point, or heat oil in a pan over medium heat. Drop in the dough and fry for 2 to 3 minutes, flipping sides, or until golden brown and crispy. Do not overcrowd the pan.

If air frying, lightly spray the chicken doughnuts with cooking oil and air fry at 200°C for 10 minutes, flipping halfway.

One-dish creamy chicken lazy lasagne

An easy comfort food recipe with no layering and minimal washing up.

You’ll need:

• 1 Tbsp olive oil
• 4 boneless, skinless chicken breasts
• 1 onion (finely diced)
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp paprika
• 250g mushrooms (sliced)
• 250g broccoli (chopped)
• 300ml chicken stock
• 150g cream cheese
• 6 to 8 lasagne sheets (roughly broken)
• salt & black pepper
• 250g grated mozzarella

To make: Season chicken fillets with paprika and oregano, salt and pepper. Heat oil in a deep frying pan or pot that can be easily transferred into the oven. Fry the chicken fillets until golden brown on each side (4 to 7 minutes per side). Remove and set aside. In the same pan, fry onions until translucent (about 5 minutes). Add the garlic and cook for 30 seconds. Stir in the sliced mushrooms and chopped broccoli and cook until they start to soften.

Pour in the stock and stir through the cream cheese until melted and creamy. Shred chicken and add to the pot along with the broken lasagne sheets. Ensure the lasagne sheets are covered in the sauce. Cover with a lid and let simmer for 10 to 15 minutes, stirring occasionally, until the pasta is tender and the sauce thick.
Top with cheese, cover again and let it melt, or transfer into the oven under the grill for a crisp topping finish.

Optional: Finish with fresh herbs or chilli flakes and serve with a light green salad on the side.

Did you know: Chicken is a highly nutritious, iron-rich protein source excellent for children’s growth, brain development, and immune system. It can be introduced as early as six months and provides essential B12 and zinc. It supports muscle development and keeps kids full.