Let’s get real here – although it’s technically Spring, it can still be cold and wet, and miserable – and at the end of the day all I feel like doing is curling up into a ball of warm blankets and watch Netflix for hours and hours …
Alas, kids need feeding. And I get hungry eventually too.
So imagine my surprise when I found out that MAGGI have Recipe Bases that are gluten free. GLUTEN FREE. These recipe bases make the meals extremely simple and easy to make – grab your ingredients, add in the recipe base and VOILA! Instant meal!
The two dishes I made were Chicken Chasseur and Mexican Nachos. It didn’t even matter that the recipe was gluten free – they were both delicious and both were wolfed down by the whole family.
What I love about the MAGGI Recipe Base packets, is that they also give options for a “balanced meal”. Meaning to add a salad, or vegetable, etc to balance the meal out. As parents we already know this, but it’s great to see it written on the pack as well.
Here are the two super simple meals that I made, which were loved by the entire family:
1 packet of MAGGI Mexican Nachos Recipe Base
500 grams minced beef
1 x onion, chopped
1 x 400g can chopped tomatoes
200g Corn Chips (choose gluten free if you need to)
1/2 cup grated cheese
1/2 cup lite sour cream
Heat 2 teaspoons of oil in pan. Brown the mince. Once browned, add the onion and cook for a further 2 minutes.
Add chopped tomatoes and the MAGGI Mexican Nachos Recipe Base. Bring to the boil, then simmer uncovered 10 minutes, stirring occasionally.
Place corn chips on serving plates, spoon mince mixture into centre. Sprinkle with grated cheese, grill until cheese melts. Top with sour cream.
Serve with either a salad or vegetables of your choice.
NOTE: my kids aren’t major fans of hot and spicy foods, so I used HALF of the packet and it was still amazing. And I now also have EXTRA for another meal. SCORE!
1 packet of MAGGI Chicken Chasseur Recipe Base
500 grams chicken, fat trimmed, cut into pieces
1 x large onion, sliced
2 cups sliced mushrooms
1 x diced carrot
2 tablespoons tomato paste
1 cup water
Heat 1 tablespoon of oil in pan and brown the chicken. Once browned, add the onion, carrot and mushrooms, and cook for a further 2 minutes.
Add tomato paste, 1 cup (250mL) water, and the MAGGI Recipe Base, and bring to the boil whilst stirring.
Cover and simmer for 30 minutes or until chicken is cooked, stir occasionally.
Serve with pasta (or rice) and vegetables.
MAGGI have worked on their recipe bases, and as some of you already know, have changed the ingredients to make it easier to understand the what is in each one. You can learn more about this on the MAGGI website.
Not only did they update their ingredients, they made SEVEN of their recipe bases gluten free, endorsed by Coeliac Australia and New Zealand – which just makes my world a whole lot easier.
Beef Stroganoff, Chicken Chasseur, Chilli con Carne, Mexican Nachos, Mince Cottage Pie, Satay Chicken and Lamb Ragout are now all gluten free.
Thank you so much to Nestlé for making this post possible by sponsoring it.