1.Healthy Spaghetti Bolognese.

4 Ingredients

Number of servings
4

Description

Quick weeknight spaghetti Bolognese—rich, hearty, and utterly satisfying.

TIP: Check your fridge for left over veggies such as carrots, onions, leafy greens, mushrooms, celery, zucchini, etc. These can be added to this recipe so they don’t go to waste!

Method

  1. Heat 1 teaspoon of oil in a large saucepan over medium heat. Add in pork and beef minced meat, breaking it up as it is being added to the pan. Cook until meat is browned.
  2. Chop any left-over vegetables and add to the pan, along with the spinach. Cook for a further 3 minutes.
  3. Add in the jar of pasta sauce, with a pinch of salt and pepper and cook for a further 1 minute. Then, turn down the heat to bring to a simmer.
  4. In a separate large pot, fill ¾ of pot with water and add to medium heat. Cover pot with a lid and once water is boiling, add the spaghetti pasta and cook per packet instructions.
  5. Add the spaghetti pasta and about 1/2 cup of reserved pasta water into the Bolognese sauce pan and toss to mix.
  6. Serve to bowls and enjoy.

2.One pan butter chicken with Veg

4 Ingredients

Number of servings
4

Method

  1. Cook rice separately.
  2. Brown chicken drumsticks in a large fry pan with 1 teaspoon of oil. Cook for 3–4 minutes.
  3. Add butter chicken simmer sauce and half a cup of water, cover the pan with a lid and cook on low heat for 20 minutes until chicken is cooked through.
  4. Stir in frozen vegetables and cook for a further 5–7 minutes.
  5. Serve with rice.

3.Chicken Fajitas

5 Ingredients

Number of servings
5

Method

  1. Slice chicken breast and onion into strips.
  2. Heat a large frying pan with 1 teaspoon of oil over medium heat. Add chicken and cook until nearly cooked through.
  3. Add chopped capsicum and the onion strips to the pan; cook until soft.
  4. Sprinkle over fajita seasoning and a splash of water. Cook for a further 2–3 minutes.
  5. Warm the tortillas in the microwave for around 40 seconds.
  6. Serve chicken fajita mix in tortillas.
Tip: Add cheese or sour cream as an additional topping if you have some in the fridge.

4.Slow cooker Beef and Veg Stew

7 Ingredients

Number of servings
4

Method

  1. Cut beef into bite-sized chunks, coat lightly in flour, season with salt and pepper.
  2. Add 1 teaspoon of oil to a medium fry pan and brown all sides of the beef chunks over medium heat to sear.
  3. Add beef to slow cooker. Chop onion, carrot and potato and then add to slow cooker.
  4. Pour in tinned diced tomatoes and 2 cups of made-up beef stock.
  5. Cook on LOW for 7–8 hours, until beef is tender.
  6. Stir in peas 10–15 minutes before serving.
  7. Serve with rice, crusty bread, or enjoy on its own.
TIP: Look through your pantry for staples like garlic, herbs, rosemary, bay leaf, etc. Add them to the slow cooker for extra flavour.

5.Lentil & Veg Curry with Rice

9 Ingredients

Number of servings
4

Method

  1. Cook rice separately in a medium saucepan with boiling water. Set aside.
  2. In a large saucepan, add 1 teaspoon of oil, sauté onion and garlic until brown.
  3. Add 1 tablespoon of curry powder, stir until fragrant.
  4. Add diced tomatoes, coconut milk, lentils and 1 cup of water. Simmer for 15 minutes, stirring occasionally.
  5. Add 1–2 cups of frozen vegetables, cook until soft and the curry thickens (roughly 10 more minutes).
  6. Season with coriander and serve with the rice.

6.Berry and Yoghurt Parfaits

This parfait is a delight for the eyes as well as the taste buds. Simple and versatile, this is your breakfast, lunchbox or afternoon snack buddy.

8 Ingredients

Number of servings
4

Method

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. To make the granola layer, combine the rolled oats, slivered almonds, ground cinnamon, vanilla extract and pure maple syrup in a mixing bowl. Use your fingers to work the ingredients together. Once well combined, evenly spread the granola over the prepared baking tray.
  3. Bake for 10–15 minutes or until golden brown. Allow to cool.
  4. To make the parfait, layer the vanilla Greek yoghurt, strawberries, blueberries and granola to fill four glasses.

7.Quinoa Bowl

Bright, fresh and satisfying. Build these quinoa bowls with lemon–garlic tahini dressing and a crunchy topping of maple candied cashews. Perfect for lunch boxes or a quick dinner.

7 Ingredients — Quinoa Bowls

Number of servings
2

4 Ingredients — Maple Candied Cashews

Batch (yields ~1 cup per batch)
1

Method

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Make the candied cashews: in a bowl, toss cashews with maple syrup, a pinch of cinnamon and a pinch of cayenne. Spread on the tray and bake for 10–15 minutes until golden; stir once halfway. Cool completely to crisp.
  3. Assemble bowls: divide salad greens between bowls. Add cooked quinoa, cucumber slices, cherry tomatoes and feta. Drizzle with lemon–garlic tahini dressing.
  4. Top with candied cashews (or toasted nuts). Adjust dressing to taste and serve.