Ingredients
300g (3 cups) macaroni
olive oil spray
1 onion, finely chopped
1 carrot, finely chopped
1 courgette, finely chopped
1 small red capsicum, seeded, finely chopped
350g lean beef mince
400g can tomato pasta sauce
250ml (1 cup) low-fat plain yoghurt
1 egg
40g crumbled feta
300g (3 cups) macaroni
olive oil spray
1 onion, finely chopped
1 carrot, finely chopped
1 courgette, finely chopped
1 small red capsicum, seeded, finely chopped
350g lean beef mince
400g can tomato pasta sauce
250ml (1 cup) low-fat plain yoghurt
1 egg
40g crumbled feta
Beef pasticcio
Step 1 Preheat oven to 180ºC.
Cook pasta following packet directions. Drain well.
Step 2 Meanwhile, heat a large pan over a medium heat.
Spray with oil. Add onion, carrot, courgette and capsicum.
Cook, stirring occasionally, for 6-7 minutes, or until soft.
Add mince. Cook, breaking mince up with a wooden spoon,
for 5-6 minutes, or until browned. Add pasta sauce.
Simmer for 5 minutes.
Step 3 Add mince mixture to drained pasta and stir until well combined. With the back of a spoon, press pasta firmly into a 24cm-round springform tin sprayed with oil.
Step 4 In a small bowl place yoghurt, egg and feta and whisk until well combined. Pour yoghurt mixture evenly over pasta to cover. Place in oven and bake for 25-30 minutes, or until top is golden. Remove and cool for 10 minutes. Remove from tin and cut in wedges.
Cook pasta following packet directions. Drain well.
Step 2 Meanwhile, heat a large pan over a medium heat.
Spray with oil. Add onion, carrot, courgette and capsicum.
Cook, stirring occasionally, for 6-7 minutes, or until soft.
Add mince. Cook, breaking mince up with a wooden spoon,
for 5-6 minutes, or until browned. Add pasta sauce.
Simmer for 5 minutes.
Step 3 Add mince mixture to drained pasta and stir until well combined. With the back of a spoon, press pasta firmly into a 24cm-round springform tin sprayed with oil.
Step 4 In a small bowl place yoghurt, egg and feta and whisk until well combined. Pour yoghurt mixture evenly over pasta to cover. Place in oven and bake for 25-30 minutes, or until top is golden. Remove and cool for 10 minutes. Remove from tin and cut in wedges.
Ingredients
1 tablespoon olive oil
1 onion, diced
1 clove garlic, finely chopped
500g skinless, boneless -
chicken thighs or breast, chopped
1 carrot, diced
1 red capsicum, sliced
400g can chopped tomatoes
1/2 cup chicken stock
1/4 cup white wine
2 teaspoons tomato paste
1 teaspoon brown sugar
4 cups chopped spinach
fresh parsley, to garnish
1 tablespoon olive oil
1 onion, diced
1 clove garlic, finely chopped
500g skinless, boneless -
chicken thighs or breast, chopped
1 carrot, diced
1 red capsicum, sliced
400g can chopped tomatoes
1/2 cup chicken stock
1/4 cup white wine
2 teaspoons tomato paste
1 teaspoon brown sugar
4 cups chopped spinach
fresh parsley, to garnish
Hearty chicken and vege casserole
Step 1 In a large pan, heat oil and cook onion and garlic
over a medium heat until softened. Add chicken, carrot
and capsicum. Stir-fry until chicken is browned.
Step 2 Add tomatoes, stock, wine, tomato paste and sugar.
Bring to a simmer. Cook for 15-20 minutes until chicken is
cooked through and liquid reduced a little.
Step 3 Add spinach and cook for 5 more minutes.
Garnish with parsley. Serve with pasta, rice or potatoes.
over a medium heat until softened. Add chicken, carrot
and capsicum. Stir-fry until chicken is browned.
Step 2 Add tomatoes, stock, wine, tomato paste and sugar.
Bring to a simmer. Cook for 15-20 minutes until chicken is
cooked through and liquid reduced a little.
Step 3 Add spinach and cook for 5 more minutes.
Garnish with parsley. Serve with pasta, rice or potatoes.
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Ingredients
1/4 onion, finely chopped
1 skinless, boneless chicken thigh, chopped
1/2 x 400g can chopped tomatoes
1 teaspoon chicken stock powder (dissolved in 2 cups boiling water)
1/4 cup small pasta shapes such as risoni
1 tablespoon Herb mix (see link to recipe below)
1 piece chunky whole grain bread
2 tablespoons grated parmesan cheese (optional)
1/4 onion, finely chopped
1 skinless, boneless chicken thigh, chopped
1/2 x 400g can chopped tomatoes
1 teaspoon chicken stock powder (dissolved in 2 cups boiling water)
1/4 cup small pasta shapes such as risoni
1 tablespoon Herb mix (see link to recipe below)
1 piece chunky whole grain bread
2 tablespoons grated parmesan cheese (optional)
Country chicken soup
Step 1 Spray a non-stick pan with some oil. Add onion and cook until lightly golden.
Step 2 Add chicken and cook until evenly browned.
Step 3 Add tomatoes, stock, pasta and Herb mix. Bring to the boil.
Step 4 Reduce heat and simmer for 10 minutes. Serve with crusty whole grain bread and parmesan (if using). Garnish with fresh basil.
Step 2 Add chicken and cook until evenly browned.
Step 3 Add tomatoes, stock, pasta and Herb mix. Bring to the boil.
Step 4 Reduce heat and simmer for 10 minutes. Serve with crusty whole grain bread and parmesan (if using). Garnish with fresh basil.
Ingredients
400g lean beef mince
1 small red onion, finely chopped
1/3 cup fresh wholemeal breadcrumbs
2/3 cup roughly chopped fresh basil
2 tablespoons finely grated parmesan cheese
700g tomato pasta sauce
400g penne pasta
400g lean beef mince
1 small red onion, finely chopped
1/3 cup fresh wholemeal breadcrumbs
2/3 cup roughly chopped fresh basil
2 tablespoons finely grated parmesan cheese
700g tomato pasta sauce
400g penne pasta
Italian meatballs in tomato sauce
Step 1 Combine mince, onion, breadcrumbs, half the basil, and parmesan in a large bowl. Roll tablespoons of mixture into balls (about 32) and place on a large plate. Cover and chill mixture until required.
Step 2 Bring tomato sauce and 1 cup water to the boil in a large, deep saucepan. Add meatballs and cook, shaking pan occasionally, for 15-20 minutes or until meatballs are cooked through.
Step 3 Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions. Divide pasta among four serving plates. Top with meatballs and sauce. Sprinkle with remaining basil. Serve with a large green salad.
Step 2 Bring tomato sauce and 1 cup water to the boil in a large, deep saucepan. Add meatballs and cook, shaking pan occasionally, for 15-20 minutes or until meatballs are cooked through.
Step 3 Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions. Divide pasta among four serving plates. Top with meatballs and sauce. Sprinkle with remaining basil. Serve with a large green salad.
Ingredients
2 teaspoons olive oil
1 onion, chopped
1 teaspoon Mexican seasoning, plus 1/2 teaspoon extra
1/2 red capsicum, diced
1/2 green capsicum, diced
400g can diced tomatoes
4 pieces mountain bread
cooking oil spray
1/4 teaspoon sugar
400g can lentils, drained, rinsed
125g can kidney beans, drained, rinsed
1 tablespoon chopped coriander
2/3 cup grated reduced-fat cheese
200g low-fat yoghurt, to serve
Corn and capsicum salsa
125g canned corn, drained
1/2 red capsicum, diced
1/2 green capsicum, diced
1 small avocado, chopped
1 tablespoon lemon juice
1 teaspoon chopped coriander
2 teaspoons olive oil
1 onion, chopped
1 teaspoon Mexican seasoning, plus 1/2 teaspoon extra
1/2 red capsicum, diced
1/2 green capsicum, diced
400g can diced tomatoes
4 pieces mountain bread
cooking oil spray
1/4 teaspoon sugar
400g can lentils, drained, rinsed
125g can kidney beans, drained, rinsed
1 tablespoon chopped coriander
2/3 cup grated reduced-fat cheese
200g low-fat yoghurt, to serve
Corn and capsicum salsa
125g canned corn, drained
1/2 red capsicum, diced
1/2 green capsicum, diced
1 small avocado, chopped
1 tablespoon lemon juice
1 teaspoon chopped coriander
Nachos with corn and capsicum salsa
Step 1 Preheat oven to 200ºC. Heat oil in a medium saucepan and cook onion for 3-4 minutes. Add 1/2 teaspoon Mexican seasoning and capsicums. Add tomatoes. Simmer for 15 minutes.
Step 2 Meanwhile, spray each piece of mountain bread with oil. Sprinkle lightly with a pinch of Mexican seasoning, more if you like it hot. Cut bread into triangles. Arrange bread on 2 large baking trays and cook for 3-4 minutes until crisp. Set aside.
Step 3 Add sugar to tomato mixture. Stir in lentils, kidney beans and coriander, then heat.
Step 4 For the salsa, combine all ingredients in a bowl.
Step 5 Divide half the bread triangles between four serving plates. Top with bean mixture, cheese, remaining triangles, and a dollop of salsa and yoghurt.
Step 2 Meanwhile, spray each piece of mountain bread with oil. Sprinkle lightly with a pinch of Mexican seasoning, more if you like it hot. Cut bread into triangles. Arrange bread on 2 large baking trays and cook for 3-4 minutes until crisp. Set aside.
Step 3 Add sugar to tomato mixture. Stir in lentils, kidney beans and coriander, then heat.
Step 4 For the salsa, combine all ingredients in a bowl.
Step 5 Divide half the bread triangles between four serving plates. Top with bean mixture, cheese, remaining triangles, and a dollop of salsa and yoghurt.