Lunch & Dinner Recipes
Kale Pesto Chicken Pasta
Servings: 4
Ingredients:
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
Pepper (optional)
Method:
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Cook the pasta. Once cooked, drain and rinse under cold water to remove starch and set aside.
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In a food processor, blend the kale, basil, olive oil, cashews, salt and garlic gloves until a paste consistency.
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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.
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Once the chicken is cooked, add cherry tomatoes and cook briefly. Now stir in the pesto, ricotta cheese and pepper.
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Finally, stir in the pasta and serve.

Chicken, Cashew & Turmeric Coconut Rice Salad
Servings: 4
Ingredients:
1 ½ cups brown rice
1 ½ teaspoons turmeric ground
1/3 cup shredded coconut
½ cups chopped pumpkin
400g chicken
1 cup Craisins reduced sugar dried cranberries
2 cups baby spinach and rocket leaves
¾ cup cashews
Reduced salt soy sauce to serve
Method:
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Cook the rice. Whilst the rice is still hot, use a fork to mix in the turmeric and shredded coconut. Set aside.
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Cook the pumpkin via steaming on the stove top, drain and set aside.
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Chop the chicken into small cubes. Using a non-stick fry pan, cook on a medium heat until golden.
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In a large bowl, mix the rice, chicken, pumpkin, cranberries, baby spinach and rocket leaves and cashews.
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Serve with soy sauce (optional).

On-the-go Muesli Cookies
Servings: 10 (2 cookies)
Ingredients:
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
Method:
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Preheat oven to 180 degrees Celsius.
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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.
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Add the peanut butter and rice malt syrup and combine using a large wooden spoon.
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Line 2 baking trays with baking paper and spoon mixture onto trays.
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Bake for 20 minutes or until golden brown.
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For optimal storage, wrap cookies individually in cling wrap and store in a container in the cupboard.

Greek Lamb Cauliflower Pizza
Servings: 4
Ingredients:
1 medium cauliflower chopped
1 tablespoon salt
2 eggs
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
Method:
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Preheat oven to 230 degrees Celsius.
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Chop cauliflower up into small pieces and pulse in a food processor until fine.
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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.
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In a bowl, combine cauliflower, eggs, parmesan cheese, garlic powder, oregano and salt and pepper.
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Spread mixture onto a baking tray and press into the tray to form a base.
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Bake at 230 degrees for half an hour or until golden brown.
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Whilst the base is cooking, cook the lamb strips via stir-frying on a non-stick fry pan.
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When cooked, remove the pizza base from oven. Spread tomato paste onto the base and evenly place all topping ingredients on the pizza base.
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Cook for a further 15 minutes in the oven or until cheese is melted and golden.
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Whilst pizza is cooking, make the yoghurt sauce by combining the yoghurt, lemon juice, garlic cloves and dried mint leaves in a small bowl.
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Immediately before serving, drizzle the yoghurt sauce onto the pizza.

Satay Beef & Noodles
Servings: 4
Ingredients:
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
Method:
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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.
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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.
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In a medium pot, cook the rice noodles following the instructions on the packet. Drain, rinse and then set aside.
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In the same wok, heat the peanut butter, soy sauce, ginger, fish sauce, garlic and coriander.
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Add the beef, vegetables and rice noodles to the wok and toss until completely mixed.
