Chicken Pasta Bakes
Ingredients:
Method:
- 2 large (about 500g) chicken breast fillets
- 1 1/2 cups (175g) small dried penne pasta
- 260g butternut pumpkin, seeded, peeled, cut into 2cm cubes
- 1 cup (150g) frozen peas
- 1 cup (70g) broccoli florets
- 1 1/4 cups (310ml) tomato pasta sauce
- 1/2 cup (40g) coarsely grated light cheddar
Method:
- Preheat grill on high. Cook the chicken under grill for 6-7 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop and place in a large bowl.
- Meanwhile, cook the pasta following packet directions until al dente.
- Cook the pumpkin in a large saucepan of boiling water for 10 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender.
- Preheat oven to 180ºC. Combine the chicken, pasta, pumpkin mixture and pasta sauce in a large bowl. Divide among four 2-cup (500ml) capacity ovenproof dishes. Sprinkle the cheddar over each dish. Bake for 15 minutes or until heated through.
Nutritional Information For Chicken Pasta Bakes
Pork Lettuce Cups
Ingredients:
Method:
- 1 tablespoon sunflower oil
- 1 brown onion, finely chopped
- 1 garlic clove, finely chopped
- 500g extra lean pork mince
- 8 button mushrooms, thinly sliced
- 1 carrot, peeled, coarsely grated
- 1 zucchini, ends trimmed, coarsely grated
- 2 tablespoons hoisin sauce
- 8 iceberg lettuce leaves
Method:
- Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until the onion softens. Add the pork and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour and is cooked through.
- Add the mushroom, carrot and zucchini, and cook for 2 minutes or until the carrot is tender. Add the hoisin sauce and cook for 2 minutes or until the mixture is heated through.
- Spoon the pork mixture evenly among lettuce cups.
Nutritional Information For Pork Lettuce Cups
Apple And Custard Creams
Ingredients:
Method:
- 1 large Granny Smith apple, peeled, cored, roughly chopped
- 1/4 cup (55g) caster sugar
- 1 tablespoon custard powder
- 1/4 cup (60ml) milk
- 1/4 teaspoon vanilla extract
- 125g mascarpone cheese
- 12 Arnott's Lattice biscuits
- 1 tablespoon icing sugar mixed with 1 teaspoon ground cinnamon, to dust
Method:
- Place apple, 2 tablespoons sugar and 2 tablespoons water in a saucepan over low heat, stirring, for 8-10 minutes until the apple is soft. Allow to cool.
- Meanwhile, place custard powder, milk, vanilla extract and the remaining 1 tablespoon sugar in a small saucepan and stir to form a smooth paste. Place the pan over low heat, then cook, stirring, for 4-5 minutes until the custard comes to the boil and thickens. Remove from the heat and cover the surface with plastic wrap to prevent a skin forming. Allow to cool, then whisk in the mascarpone.
- Spread 8 biscuits with the custard mixture, then top with a dollop of stewed apple. Stack 2 of these on each of 4 plates, then top with remaining biscuits to form 4 stacks. Dust with the cinnamon sugar and serve.
Nutritional Information For Apple and Custard Creams
Honey Yogurt Tropical Ice Blocks
Equipment:
Ingredients:
Method:
- You'll need a 6-hole, 1/4 cup- capacity ice-block mould.
Ingredients:
- 1/2 cup honey yoghurt
- 1 medium mango cheek, sliced (see tip)
- 1/2 cup orange juice
- 2 medium passionfruit, halved (see note)
Method:
- Step 1Spoon 1 tablespoon yoghurt into each mould. Freeze for 1 hour or until just firm.
- Step 2Meanwhile, blend mango and orange juice until smooth. Transfer to a jug. Stir in passionfruit. Carefully pour over yoghurt in moulds.
- Step 3Place lids on moulds. Freeze for 4 hours or until frozen. Serve