Day #35 – Chicken and Bacon on Turkish Bread

Today is it. The last day of our No Takeaway Challenge! It’s funny, really – all day I’ve been thinking of it as though it’s my last day to cook food. Obviously my kids will still need feeding so it’s not as though I’m hanging up my apron for good. No, don’t cry .. come on .. there, there, I’ll still be here .. it’s ok … shhhhhhh.

I wanted to go out with a bang today, cooking a spectacular meal that showcased all that I’ve learned over the past 35 days. But, then today happened. Teething, sore tummy, I’ve no idea what but BabyGirl had 3 hours sleep last night. THREE HOURS. We had a lovely time, her and I, between 12:41am and 2:43am. Just swell. And so, no. No grand meal. No great culinary experience. Rather, a good ol’ fashioned, dash-into-the-supermarket-and-grab-while-dragging-three-kids-along meal. Inspired, I’m not ashamed to say, by KFC. We walked past on the way to the supermarket and in the window was a sign advertising a chicken burger in ciabatta. Great idea, I exclaimed to the window. I shall do that.

And thus, I give you, Chicken and Bacon on Turkish Bread.

Now, I will be 100% honest and say that I used frozen chicken patties tonight. I weighed up getting those vs chicken breast and crumbing it myself and the patties were considerably cheaper, not to mention quicker. So, there it is.

Chicken and Bacon on Turkish Bread


Chicken patties




Turkish Bread or Ciabatta

(Note the cranberry sauce in the picture. I wanted to add that too but when I tasted it I realised it had gone bad. Sad story, no cranberry sauce in the burger)

Cook the bacon and the chicken patties. Dice the mushrooms and cook with a little butter (margarine for dairy free). Build the “burger” as per your tastes – I sliced the bread in two (I got a pack of 4 small Turkish breads) and put the chicken, then mushrooms, bacon and salad.



Perfect, exactly what I felt like. Easy, filling and tasty. Win.

Wow, that’s it, then. I did it. 35 days of no takeaways. I’ve learned so much, I can’t wait to blog about it all. Tomorrow. Because, right now, I’m off to put my feet up with my husband – it is, after all, his birthday tomorrow 😀


Day #28 – Corn and Bacon Fritters

Yesterday marked the end of Daylight Savings here in New Zealand so we had to put our clocks back an hour. So, the kids went to bed at their usual time of 7:30 pm and woke up at their usual time of 7:30am. Except, one didn’t – Princess was up earlier than usual, so, in conjunction with Daylight Savings, she was up at five thirty. Which wouldn’t be too horrific had BabyGirl (and I) not gone to bed at 2am. Yes, you are reading correctly. Needless to say, we have had some pretty tired and cranky kids today.

And, then we went to a friend’s birthday party, Master turned one! It was a fun and relaxing party during which we ate too much delicious food and the kids ate so much sugar that it was as though their entire souls had been replaced by a mash up of Road Runner, Damien from The Omen and … well .. someone really loud.

What do you feed your kids dinner on a day like today? Desperate to fill Princess’s tummy with something other than sugar before bed, she had a bowl of WeetBix for her dinner. She thought it was a hoot, having breakfast for tea, and she wolfed it down. For the rest of us, Corn and Bacon Fritters. I asked Mr T if he wanted anything with it and he said no, that was fine. Side bar: I think he is really missing fish and chips. Think? I know he is. Because he tells me. Regularly. But, we are on the home stretch now, only seven days to go!

Corn and Bacon Fritters


1 440g Can Creamed Corn

3/4 C Self Raising Flour

3 Eggs

Bacon, diced

Cook the bacon and then set aside. Mix in a bowl the flour and eggs, and then add the corn. Add in the bacon and fry in oil until brown and cooked. The key to these coming out nice, is to keep the element on a medium heat – too hot and they burn, too cool and they don’t cook properly. Serve with tomato sauce (Mr T) or sweet chilli sauce (me).



Good enough for a Sunday evening, when we are too tired to care. All we are concerned about now is getting these “children” to bed. And by children, I mean Little Horrors. Whom I love. Dearly.





Day #23 – Bacon Stuffed Baked Potatoes (and Eggs)

Mr T is working a late shift tonight. He leaves for work just after 11am and returns home around 9pm. This shift makes for a long day for all of us, and today was particularly so. BoyChild did his first full day at preschool, a big achievement for him. So big, in fact, that he was face down, fast asleep when I arrived to pick him up. Bless his little cotton socks. And BabyGirl seems to have forgotten how to sleep at night so her and I are a bit droopy as well.

So, I decided on a nice, easy dinner. Princess had egg soldiers, her “go to” meal (soft boiled egg and toast “soldiers”)


BoyChild and BabyGirl had a various array of food, including potato, mixed veges, egg, toast soldiers and banana. Covers all the food groups, I figure.

Truth be told, I get a little excited when Mr T is on these shifts, because it’s a chance for me to cook something yummy without having to consider whether any one else will like it. Tonight, I cooked Bacon, onion and garlic stuffed baked potatoes with a side salad.

Bacon Stuffed Baked Potatoes






Chilli powder


*Cheese (If I weren’t dairy free, I would TOTES have drowned this meal in cheese)

Cook the potatoes – there are a few ways you can do this, the best being a slow bake in the oven (about an hour). I left it too late tonight so I microwaved the potatoes for 15minutes, then put them into the oven for another 10. While they are cooking, fry up the chopped bacon, set aside, then cook the chopped onion, garlic and chilli powder. Combine with the bacon. When the potatoes are done, remove them from the oven and take off the “lid” and scoop out the insides. Put this potato into a bowl and add in the margarine (smoosh those potatoes up!). Add the onion/bacon mixture and combine. Re-fill the potato and put the lid back on.



Oh my, this was delicious. I wasn’t expecting it to be as good as it was. I am, as I type this, looking wistfully at my plate and wishing there was more. I think this will be made again. Definite win.

And, because BECAUSE, we are going to have chocolate chip biscuits with melted marshmallows for dessert.


Because, I’m the mum and I said so.




Day #21 – Chicken, Bacon and Egg Salad

Today I did the 5km “Color Run” with Princess. For those who don’t know, it’s “the happiest 5km of your life” – a fun run where they throw paint at you at certain intervals. It’s crazy, ridiculous, awesome fun. We got very painted. And, Princess walked, jogged and skipped the whole way as well which is quite a feat for a 4 year old girl.


And so, I felt like a relatively healthy dinner tonight. I went to the supermarket with BoyChild this afternoon and found some Chilli and Lime cashews for only $1.20 a bag (bargain!) and thought they would be a really nice topping on a salad. And so Princess and I made Bacon, Chicken and Egg Salad with Crispy Noods and Chilli and Lime Cashews.

Chicken, Bacon and Egg Salad


Chicken (I used chicken tenderloins)



Salad ingredients (we used lettuce, carrot, sprouts and cabbage)


Red Wine Vinegar


Crispy Noods

Chilli and Lime Cashews

Cook the chicken in a pan with some oil and a little bit of dried rosemary. When cooked through, set aside. Chop up the bacon and cook that as well. While this is going on, hard boil some eggs. Put together the salad ingredients and mix in the dressing – for the dressing, mix the Mayo, vinegar and sugar together as per your tastes. Assemble the salad onto the plate and then top with chicken and bacon. Peel the hard boiled eggs and cut into quarters, add these onto the salad. Top with noodles and cashews.



Absolute win. The kids had a variation of this, but their components were placed on their plate separately rather than in a pile (kids are funny about food touching). Mr T was quite excited when his plate was put in front of him, he described it as being “delicious and sensational”. It really was a very filling and delicious meal. Well done, me.

And now, I rest. I walked 5km today, I’ve earned that chocolate bar that I’ve hidden away from everybody. Now to get the kids to bed so I can enjoy it in peace! Ah, such is the life of a mum 🙂





Day #19 – Bacon and Banana Pancakes. For Dinner. Yes.

I’m no Domesticated Goddess. I have never claimed to be even close. My house is a mess on a good day, I feed my kids sweets and have been known to fall asleep while they play quietly (just once or twice, when I was very pregnant). I’m sorry if this pops a bubble of illusion in you – I know, I know, I come across as something a bit like this –


But, to be honest, I’m not. I didn’t even know how to clean an oven until recently, and I had to google the instructions.

So, some days things go up the haywire. I do occasional work which requires meetings with clients at all random hours of the day (*gasp* not that kind of work!) and so things don’t always go as planned at home. Today was one of those days (in fact, these days happen as often as they don’t, some weeks). I had an appointment at 6pm so I wasn’t going to be around for dinner.

I asked Mr T what creative and exciting meal would he like, based around bacon. He said, “Pancakes with Bananas and Bacon“. I said, “No, for dinner”. And he replied, “Pancakes with banana and bacon, please”. So, he and the kids had pancakes for tea. I view it as the lesser of two evils – prior to No Takeaways, they would most certainly have had fish and chips. So, win.



1 C Self Raising flour (we had none so I used regular flour + baking powder)

Milk (I made two lots, one with normal milk and one with soy)

1 egg

1 T sugar

Mix up a relatively thick batter with the ingredients and cook on medium heat until yummy and cooked. These are quite thick pancakes, the way Mr T likes them. We served them with bacon and sliced banana. And Maple syrup.


Win, of course. I mean, come on – pancakes for dinner? Definite win. Oh, and no “cooked meal” picture because the food was wolfed down before I got the chance. Ah, my lovely family. So, here is an artist’s impression of the meal. You are welcome.


note: not to scale


Day #9 – Broccoli and Bacon Salad with Schnitzel and Rice

A few weeks ago I had lunch at a cafe and got the most delicious Broccoli and Bacon salad. Since then I have wanted to re-create it. In fact, I have purchased broccoli twice now with the intention of making the salad, but always end up eating the broccoli some other way. Not tonight – tonight we have dinner guests. They are grown ups! Granted, it’s my sister and her partner but still – Grown Ups! Wee hee!

So, I decided to make the broccoli and bacon salad and serve it with beef schnitzel and brown rice, coating the schnitzel with breadcrumbs. I did a quick google search for salad recipes and found a lot of them with the same basic idea, so made one based around that.

Broccoli and Bacon Salad





Vinegar (I used Red Wine Vinegar because it’s what I have)


Cut the broccoli and cook it until it is still a little bit crunchy. Cook the bacon and dice it into small pieces. Make the dressing by combining the mayo, vinegar and sugar. Add the dressing to the bacon and the broccoli and mix to ensure it’s all covered.

(I should mention – there are almonds in the picture of ingredients but I didn’t use them. Many of the recipes added nuts and I was planning on crushing them up a little and putting them in but changed my mind – I enjoy snacking on almonds and couldn’t bear to part with them!)

Beef Schnitzel




Oil (for frying)

Dip each piece of schnitzel into the egg then breadcrumbs until coated. Fry until cooked through.

Brown Rice


Cook rice as per instructions on packet



Win. Schnitzel and brown rice are fail-safe anyway, so special mention goes to the salad. The dressing added a pleasant “tang” to the broccoli and bacon (Mr T’s words). I really enjoyed this meal and the empty plates stacked in the kitchen tell me my guests enjoyed it as well 🙂 Ah, the dishes can wait until tomorrow …


Day #4 – Bacon and Egg Pie

Mr T has been unwell today so we decided to delay the full roast until tomorrow. So, tonight I am cooking my most basic recipe – Bacon and Egg Pie. It’s cheap and it’s easy and it’s popular.

Bacon and Egg pie is a staple in kiwi diets, you can buy them at every corner store and bakery. We grew up with them, at picnics and BBQs, trips to the beach and pot luck dinners. What kiwi kid doesn’t love a bacon and egg pie? My kids sure do – it’s the single meal that I know will be wolfed down by the lot of them, even Fussy McFusspot BoyChild. It’s one of those meals that we assume is common around the world, and are surprised to find out that it’s unheard of in many countries! They don’t know what they are missing!

Bacon and Egg Pie

Puff pastry (I use frozen, normally not more than $2.50 at the supermarket)

Bacon (I love using diced bacon from the deli section of the supermarket for this. The bacon pieces are small enough not to be too chewy for the kids and it’s cheap – I get 100g and it doesn’t cost more than $1.30)

Eggs (5-7 depending on how many I have. And, truth be told, how many I can be bothered cracking)


You can add any number of veges and herbs to this, depending on your preference. I once added peas and Princess literally begged me never to put them in again – “Please Mum, please don’t add those green things again”. This dish is so popular with my kids, I’m happy for them to eat their veges beside it rather than in it!

To make, you simply cut the pastry in two and roll out one half to line the base of the dish. Add the bacon and the eggs directly into the dish. Top with the other half of the pastry (rolled out, obviously). Bake in the oven for around 30 – 40 minutes at about 180C. Voila. I served it with mixed veges, carrot sticks for the kiddles and salad for myself and Mr T.



Well, I feel like I cheated a bit tonight because I have cooked this dish once a week for the past I-don’t-even-know-how-long. And, it is always a success.

Nevertheless, for the sake of this blog – I call it a win 🙂

Tomorrow, roast beef om nom nom