Quick Free Recipes

1 tablespoon olive oil
500g chicken breast fillet
10 enchilada tortillas
3/4 cup grated tasty cheese
375g jar chunky tomato sals

To make this free chicken enchiladas recipe simply preheat your oven to 200°C. Then heat the oil in a frying pan over medium heat. Next cook the chicken for 4/5 minutes each side, until cooked through. Leave to one side for around 10 minutes. Heat the tortillas following the directions on the packet. Slice chicken in strips. Place the chicken and a little cheese on each tortilla. Roll up tightly to secure. Place onto a greased and lined baking tray. Spoon tomato salsa down the centre of enchiladas. Sprinkle with remaining cheese. Bake for 20 minutes or until heated. Simple and delicious.

225g boneless chicken breast
125ml low fat tomato pasta sauce
3 tbsp freshly grated Parmesan cheese
salt and pepper

To make this free chicken recipe just place a medium sized frying pan over a low-medium heat, place a little olive oil in the base to moisten, place the chicken breast in and cook on each side for around 4 minutes. Season with salt and pepper. Next add the tomato sauce and simmer for 5 minutes, sprinkle the Parmesan cheese over the top and cover for 1 minute. Serve the chicken dish between 2 people and if required cook a little pasta to go on the side or a nice crisp salad. A delicious and quick chicken recipe.

2 fresh chicken breasts
4 rashers of bacon
50g grated cheese of your choice
4 crushed garlic cloves

To make this quick free cheesy garlic chicken recipe simply preheat your grill. Make a slice across the middle of each of the chicken breasts, divide the crushed garlic between the chicken breasts and spread in between each slice you’ve made. Next divide the grated cheese between the two and again place the cheese in between the slit in the chicken breasts. Turn the chicken breasts over and wrap two rashers of bacon around each breasts and hold in place with either a cocktail stick or skewer. Place on a baking tray under the grill and cook for around 35 minutes (ensuring you keep turning the breasts every 5 minutes). Serve once the chicken breasts are cooked through. Enjoy!

4 fl oz milk
2 oz plain flour
400g grated Farmhouse Cheddar
6 oz fresh white breadcrumbs
120ml Ale, Guinness or Cider
1 tbsp Worcestershire sauce
1 heaped tsp dry English mustard power
1 whole egg
1 egg yolk
freshly ground black pepper

Heat the milk, add the flour and bring to the boil and allow to slightly thicken. Over a low heat add grated cheese. Stir until melted, then add breadcrumbs, mustard powder, Worcestershire Sauce and beer. Cook until the mixture starts to leave the side of the saucepan. Take the pan off the heat and allow to cool. Put in food processor and add the eggs and mix for about 1 minute. Add pepper to taste. Allow the mixture to cool and store in refrigerator for up to five days. Slice and put on toasted foccacia and place under hot grill until browned and golden.

1 small baguette / baton
12 fresh cherry tomatoes
50g pesto
100g of your favourite cheese spread
Ground black pepper

Preheat oven to 200C. Cut the ends of the baguette, then cut the bread into 12 slices, place on a baking sheet. Spread each slice of bread with the pesto, followed by the cheese spread. Half the tomatoes, then place the 2 halves on top of the pesto / cheese slice. Bake in the preheated oven for approximately 8 minutes or until the underside of the bread is cooked. Tasty.

1 1/2lb potatoes
1 small can of condensed mushroom soup
1/2 pint semi-skimmed milk
knob of butter
4oz grated cheddar cheese
salt / pepper

Slice potatoes very thinly then arrange them on the bottom of an ovenproof dish, season with salt and pepper. In a saucepan, mix soup and milk together, then pour over potatoes, put knob of butter in, then sprinkle with cheese. Cook for 1 1/2hrs in a moderate oven.

300g peeled prawns
3 tbsp grated cheddar cheese
6 hard boiled eggs (sliced)
25g butter or marge
25g plain flour
1/2 pint milk
3 tbsp freshly chopped parsley
1/4 tsp dry mustard

Preheat oven to 230C/450F. Melt butter or margarine in a saucepan and stir in plain flour, for 1 minute. Remove from heat and gradually add the milk. Bring back to the boil and stir until thickened. Season with salt and pepper, parsley and mustard, stir. Arrange the eggs and prawns in an ovenproof dish then pour over the sauce and top with the grated cheese. Bake for around 15-20 minutes until the cheese is golden and cooked.

10 tbsp grated cheese of your choice (cheddar is good)
2 white or wholemeal pitta breads
2 chopped spring onions
Cracked black pepper

To make this free cheese and onion recipe simply preheat your grill to a medium heat. Split each pitta bread so that one half is open. Chopped the spring onions. Place the grated cheese equally in each pitta bread, sprinkle with the spring onion, add a little cracked black pepper. Press the pitta bread pocket lightly (just so it closes together). Grill on a medium setting for around 2-3 minutes each side (or until the cheese has started to melt and the pitta is lightly toasted). Serve. This recipe is perfect for a light snack or supper.

4 large baking potatoes
60gms cheddar cheese (grated)
260gm can drained sweetcorn
large knob of butter
2 eggs (separate yolks from whites)
salt and pepper

These baked potato treats can be enjoyed as a snack or main meal. Firstly bake the potatoes in their jackets till soft. Cut each potato in half and with a spoon, remove the the mash potato and place in a bowl. Mash well, adding butter and season to taste, add egg yolks and sweet corn. In another dish whisk egg whites until very stiff then fold into the potato mixture. Spoon back the potato in each of the cases (skins) and cook for about 20 mins in a preheated oven (180C /gas 5), remove from oven and sprinkle grated cheese of your choice over the top. Serve and enjoy!