Lunch & Dinner Recipes
Kale Pesto Chicken Pasta
1 ½ cups wholemeal pasta
1 ½ cups packed chopped kale leaves
1 cup packed basil leaves
¼ cup olive oil
½ cup cashews
4 cloves garlic crushed
½ teaspoon salt
400g lean chicken breast
1 cup cherry tomatoes chopped
½ cup extra light ricotta cheese
Cook the pasta. Once cooked, drain and rinse under cold water to remove starch and set aside.
In a food processor, blend the kale, basil, olive oil, cashews, salt and garlic gloves until a paste consistency.
Using a non stick fry pan, heat the chicken on a medium heat and cook till golden. If you don’t have a non stick fry pan, use 1 tablespoon of olive oil.
Once the chicken is cooked, add cherry tomatoes and cook briefly. Now stir in the pesto, ricotta cheese and pepper.
Finally, stir in the pasta and serve.
Chicken, Cashew & Turmeric Coconut Rice Salad
1 ½ cups brown rice
1 ½ teaspoons turmeric ground
1/3 cup shredded coconut
½ cups chopped pumpkin
1 cup Craisins reduced sugar dried cranberries
2 cups baby spinach and rocket leaves
¾ cup cashews
Reduced salt soy sauce to serve
Cook the rice. Whilst the rice is still hot, use a fork to mix in the turmeric and shredded coconut. Set aside.
Cook the pumpkin via steaming on the stove top, drain and set aside.
Chop the chicken into small cubes. Using a non-stick fry pan, cook on a medium heat until golden.
In a large bowl, mix the rice, chicken, pumpkin, cranberries, baby spinach and rocket leaves and cashews.
Serve with soy sauce (optional).
On-the-go Muesli Cookies
Servings: 10 (2 cookies)
1 cup roasted almonds
1 cup pecans
1 cup dried apricot
2 cups shredded coconut
3 cups rolled oats
1 teaspoon cinnamon
¾ cup natural peanut butter
1 cup rice malt syrup
Preheat oven to 180 degrees Celsius.
In a food processor, blend the almonds, pecans, apricot and coconut until fine.
Empty mixture into a large bowl.
Add oats and cinnamon to the mixture and mix.
Add the peanut butter and rice malt syrup and combine using a large wooden spoon.
Line 2 baking trays with baking paper and spoon mixture onto trays.
Bake for 20 minutes or until golden brown.
For optimal storage, wrap cookies individually in cling wrap and store in a container in the cupboard.
Greek Lamb Cauliflower Pizza
1 medium cauliflower chopped
1 tablespoon salt
½ cup grated parmesan cheese
1 teaspoon garlic powder
1 tablespoon dried oregano
Salt and pepper
4 tablespoons tomato paste
½ cup diced pumpkin
½ cup chopped cherry tomatoes
2 small mushrooms chopped
2 baby beetroots chopped
½ cup sliced yellow capsicum
Handful of spinach leaves
400g extra lean lamb stir-fry strips
2 tablespoons pine nuts
1/3 cup low-fat grated cheese
3 dessert spoons Chobani Greek yoghurt
Juice from ½ lemon
2 garlic cloves crushed
1 ½ tablespoons dried mint leaves
Preheat oven to 230 degrees Celsius.
Chop cauliflower up into small pieces and pulse in a food processor until fine.
Pour cauliflower into a bowl lined with a tea towel, sprinkle salt, stir, and then let sit for 20 minutes. After 20 minutes, squeeze out the water from the cauliflower using the tea towel.
In a bowl, combine cauliflower, eggs, parmesan cheese, garlic powder, oregano and salt and pepper.
Spread mixture onto a baking tray and press into the tray to form a base.
Bake at 230 degrees for half an hour or until golden brown.
Whilst the base is cooking, cook the lamb strips via stir-frying on a non-stick fry pan.
When cooked, remove the pizza base from oven. Spread tomato paste onto the base and evenly place all topping ingredients on the pizza base.
Cook for a further 15 minutes in the oven or until cheese is melted and golden.
Whilst pizza is cooking, make the yoghurt sauce by combining the yoghurt, lemon juice, garlic cloves and dried mint leaves in a small bowl.
Immediately before serving, drizzle the yoghurt sauce onto the pizza.
Satay Beef & Noodles
1 tablespoon sesame oil
400g lean beef strips
1 cup green beans
1 cup broccoli
4 medium-sized mushrooms
200g pad Thai style rice noodles
¼ cup natural peanut butter
4 tablespoons reduced salt soy sauce
1 tablespoon finely chopped ginger
½ teaspoon fish sauce
2 garlic cloves crushed
¼ cup finely chopped coriander
In a non-stick wok or large saucepan, heat the sesame oil on a medium heat. Cook the beef until completely brown. Remove from the pan and set aside in a large bowl.
In the same wok, stir-fry the green beans, broccoli, mushrooms and bean sprouts. Once vegetables are cooked and soft, transfer them to the large bowl with the beef.
In a medium pot, cook the rice noodles following the instructions on the packet. Drain, rinse and then set aside.
In the same wok, heat the peanut butter, soy sauce, ginger, fish sauce, garlic and coriander.
Add the beef, vegetables and rice noodles to the wok and toss until completely mixed.