If you can assemble things, anything, you can put this recipe together! You get to choose the vegetables you like on top of the mandatory potatoes and carrots. I normally choose broccoli and peas, and if you have some leftover roast chicken, add them to your pyrex dish, along with some cheddar or mozzarella. Then bake til vegetables are done, top with crushed Ritz or Julie’s butter crackers (or breadcrumbs drizzled with butter) and pop it back into the oven for just a bit, til golden, for a great meal!

Makes 8 servings

What I used:

2 potatoes, peeled, cubed
1 carrot, peeled, cubed
A handful of broccoli
A handful of peas
Some green, red and yellow peppers, cut into small chunks and coated in some olive oil
2 slices cheddar cheese (you can use shredded mozzarella)
1 can Campbell’s Cream of Chicken Soup
200 ml milk
Black pepper
Half teaspoon salt
2 packets Julie’s crackers, crushed
Roast chicken, optional, shredded (don’t over do it) those bbq spring chickens from Cold Storage will be great for this dish!

1. Preheat oven to 190 degrees celsius.
2. Combine the soup, milk and black pepper in a soup pot. Simmer for a bit on your stove and set aside.
3. Lay out all the vegetables and sprinkle salt over. Add roast chicken if using. Spoon soup mixture on top and add the sliced cheese.
4. Bake for 35 minutes until the vegetables are tender, then take out the dish from the oven and sprinkle the crushed crackers. Add mozzarella cheese if you have some. Bake for 5 minutes til cheese is melted. Keep watching because the crackers burn easily! Alternatively, combined mozzarella and breadcrumbs and drizzle melted butter over. Bake for 10-15 minutes until breadcrumbs are crispy.
5. Enjoy!

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I didn’t have mozzarella on hand so I just baked this simply. You can also do a cheat version by boiling all the vegetables (except the bell peppers) beforehand. Fry the bell peppers in some olive oil. Separately, heat up the soup and milk in a pot before adding the black pepper. Spoon the soup over the vegetables (sprinkle salt!), top with cheese, and sprinkle the crushed crackers over. Bake for 5 minutes til crackers are golden. If you choose this method, you’re basically just heating up the vegetables and melting the cheese since everything’s already cooked. It saves much more time, but be warned that the taste is not gonna be as good as when you allow the sweetness of the vegetables to come together in a slow, bubbly bake. The choice is yours!

The post Vegetable Bake in Cream of Chicken Soup appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

I take a more relaxed attitude towards preparing meals on Saturday because it is the weekend. Not that the family doesn’t need to eat on weekends but for some reason I don’t feel as guilty if I declare, “I’m not cooking today!” to my aunts on Saturdays. Sundays I don’t declare at all.

The Saturday that just passed? We had an amazing Tuna Croissant spiced up with airfried potatoes and vegetable yam fritters. I made three sandwiches for our dinner cos Jason was working, and two for his supper at 2am earlyyy morning. Ok, I confess I ate half a croissant past midnight, so Jason had one and a half servings. It’s for his own good.

Makes 5 servings

What I used:

1 can Ayam Brand tuna in water
1 can corn kernels in water
1 box of 5 butter croissants from NTUC
1 tomato
2 potatoes
1 tbsp light mayonnaise
1 tbsp Djorn mustard
White Pepper
Spring onions, chopped

1. Soak cut potatoes in water for 10 mins then airfry at 180 degrees for 15 mins.
2. Drain tuna and corn, combine with mayo, mustard, spring onions and pepper. Refrigerate.
3. Cut tomatoes into wedges.
4. Cut across the middle of the croissants with scissors, to make a pocket. Stuff with tuna mixture & tomatoes and lightly airfry or toast croissants when potatoes are about ready.
5. Arrange on plate and start eating!

How much I spent:

$2.70 for croissants
$2.10 for tuna
$1.30 for corn kernals
$0.20 for tomatoes
$0.60 for potatoes
$1.30 for each vegetable yam fritter

Total cost per serving: $1.38 without the fritters and $2.68 with
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The croissants were wonderful, flaky, buttery and light- not the kind of standard that I expect from NTUC. You may of course use any brand of croissants but I happened to be in NTUC on Saturday and the baked darlings were friendly on my wallet. My aunts preferred my creation to Delifrance’s, or so they said. The “vegetable” fritters were from “Happy Veg”, a (very unhealthy) deep-fried snack kiosk at the MRT station. An easy dinner on a Saturday!

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