Don't worry, I'll only share the interesting ones - I love cooking but even we have nights that call for dippy eggs and toast soldiers. Dare I say it, they're usually the biggest hit with the little lads.
I'll kick off the series with our delicious dinner from last night, which was just for the adults as we don't eat dinner at 5:30pm and our tastebuds are a little more adventurous. I don't always cook separate meals for the little lads, it just depends how organised I am and what's on hand.
Anyway, this is a great meal for a warm evening - perfect when you don't feel like anything too heavy. Enjoy!
Moroccan Chicken Salad
500g chicken thighs
1 tin chickpeas
Handful of cherry tomatoes
baby spinach leaves
natural Greek yoghurt, to serve
Pre-heat oven to 180 degrees Celsius.
Lay chicken on a tray lined with baking paper and sprinkle with paprika and cumin, adding a drizzle of olive oil.
Bake for 25-30 minutes or until cooked through.
Drain and wash chickpeas, place in a frying pan with a glug of olive oil, 2 teaspoons of paprika and 2 teaspoons of cumin. Cook over high heat until aromatic and sizzling.
Give a good squeeze of lemon juice over the chickpeas and allow to cool.
To prepare your eggplant, place it straight on the gas cooker and turn often - it will give you an awesome smokey flavour but keep a keen eye on it. When it's done it will be soft and sizzling.
Place in a bowl of cold water and peel the skin off. Wash and pat dry before roughly chopping.
In a salad bowl, throw in your baby spinach, chopped capsicum, sliced cherry tomatoes and chickpeas. If there is a lot of residue in the pan from the chickpeas, pop the eggplant in there and toss to coat, before adding to the salad.
When the chicken is done, shred or slice it thinly and place it on top of the salad.
Serve with a nice dollop of Greek yoghurt.