Ingredients: 300g porridge oats, 150g of butter (or vegan alternative), 150g of golden syrup, 135g of brown sugar, 80g of pitted chopped dates, 2 tbsps. of peanut butter, 50g of dark salted chocolate (or vegan alternative).
Preheat oven to 150°C fan
Weigh out your butter, sugar and golden syrup and melt gently in a pan until runny and all ingredient combined
Pour the wet ingredients over your oats and dates and mix well until the oats are completely coated in the buttery mixture
Swirl in your peanut butter and pour into a lined baking tray so that the flapjack mixture lays an inch thick
Pop in the oven for 30mins
Allow to cool
Melt your chocolate and drizzle over the flapjacks, leave to set or cut into 12 squares and eat straight away…
Mid-week sorted with my oven cooked Chicken Teriyaki, so quick to make and low fat too as cooking straight in the oven so no need to fry first…
Prep: 10mins Cook: 1h 30mins
Ingredients: 3 skinless chicken breasts, 1 large green pepper, cup of orange juice, 3 tbsps. shop bought Teriyaki sauce (I used Clearspring), 2 tbsps. runny honey, 2 garlic cloves, 1 tbps. of flour, handful of cashew nuts and fluffy white rice to serve.
Preheat oven to 150CFan
Get an oven proof lidded dish/pan ready
Assemble all of your ingredients except the cashew nuts and chop the chicken and pepper into bite sized pieces and add to the pan
Thinly slice your garlic and mix with the chicken and peppers
Whisked together the orange juice, honey and Teriyaki sauce and pour over the chicken
Pop in the oven lid on and cook for 1h and 15mins
After this time take the lid off and sprinkle over 1 tbsp. of flour, mix well, add your cashews and pop back in the oven, lid on for 15mins
Once ready serve with fluffy white rice and enjoy!
As a three person household we had enough leftovers for a little ones lunch box too. I just let the rice and chicken cool, steamed some broccoli and mixed together with some of the sauce, topped with slices cucumber for a little Teriyaki rice salad lunchbox – yummy!