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Creamy Tuna Stuffed Spuds (Potatoes)
I tagged this one to make in a recipe game I play, I have not had a stuffed spud in years, only jacket potato with sour cream, cheese and chives. So to make a filling reminded me so much of when I was pregnant as this one of the few things I could eat that did not upset my tummy. I practically lived on stuffed spuds, be it tuna, baked beans, cheese etc.. So these brought back memories for me and they were really tasty too. I loved how minimal the effort was in making these, with maximum taste. I made my mornay sauce from scratch and I also added some gruyere cheese to the sauce as well as topping the potatoes with it. Serving the extra sauce on the side was a spot on idea from Pat as we poured all of it over our spuds and it was totally delicious. I did not change a thing in the recipe but to view this recipe please click here. Be sure to check out all of her fab recipes while you are there she has some really yummy ones.


8 Potatoes (large)
425g Mornay sauce (cabonara was specified) (I made mine from scratch and added some gruyere to it.)
425g Tuna, canned in water
2 Spring onions (scallions chopped)
1/2 Cup cheese, grated


1. Preheat oven to 180C (160C fan forced).

2. Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.

3. Heat carbonara sauce in a small saucepan until simmering.

4. Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.

5. Make a cross in the cooked potatoes and carefully push open.

6. Spoon in the tuna sauce and then sprinkle with cheese.

7. Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.

If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.

All photos taken by me unless otherwise stated.

Creamy Honey Mustard Chicken
This is so simple to make and oh so yummy. I can not get cream of chicken soup here in a can so I buy a packet mix and then make up with half milk and half cream which works perfectly. I actually think I prefer this to a can as I am not big on can soups. I also leave my breasts whole this is just the way I prefer but you could chop them into pieces. I served ours over parsnip mash with fresh veg but it would also be lovely over rice or more traditional potato mash, so take your pick.


1 Can condensed cream of chicken soup or packet made up with half skim milk and half low fat cream instead of water. (I prefer this way)
1 1/2 Tablespoons coarse grain mustard
2 Tablespoons honey
1/2 cup cream (You only need this if making with a can of soup)
1 tablespoon oil
500 g diced chicken breast fillets (I leave mine whole and slice thickly to serve.)
Chopped chives, to garnish (optional)


1. In a bowl combine the soup, mustard, honey and cream. If using a packet soup make up in a saucepan using milk and cream like stated above, I like to use slightly less liquid than stated on the packet to make for a thicker sauce like consistency, add mustard and honey, stir to combine.

2. Heat the oil in a frying pan and add the chicken and cook for 5-8 min’s or until golden brown.

3. Reduce heat to medium, add soup mixture and simmer for 10-20 min’s (depending on whether or breasts are left whole or chopped into pieces) stir occasionally until sauce is hot and chicken is cooked through.

4. When cooked immediately serve the chicken over rice or with steamed vegetables or mashed potatoes.

Garnish with chopped chives if desired.

All photo’s taken by me unless otherwise stated.