THAI STYLE BEEF SALAD

Ingredients:

2 tbs peanut oil
800gr rump steak sliced
1 large carrot
1 med red pepper sliced
1 med yellow pepper sliced
1 large red Spanish onion sliced
3 small tomatoes, quartered
1 1/2 cups bean sprouts
125 gr snow pea sprouts

Dressing:

1/3 cup salt reduced soy sauce
2 teas grated lime rind
1/3 cup lime juice
2 tbs fish sauce
2 tbs orange juice
2 cloves garlic crushed
3 small fresh red chillies, seeded and chopped
2 teas sugar
2 teas chopped fresh lemon grass
2 tbs chopped fresh mint

Method:

Heat oil in wok.
Add steak in batches, stir fry till tender.
Combine all dressing ingredients in a screw top jar and shake well.
Pour dressing over cooked steak, cover and refrigerate for 30 mins.
Cut carrot into long, thin strips.
Combine carrot with peppers, onion, tomatoes, both sprouts and steak mixture in a large bowl.
Stir gently.

Serves 6

MANGO CHICKEN SALAD WITH LIME DRESSING

Ingredients:

2 med mangoes
2 med carrots
2 med zucchinis
1 med red pepper
1 med yellow pepper
2 cups bean sprouts
4 green shallots
1/4 cup chopped fresh coriander leaves
4 cups roughly chopped cooked chicken
1 cup unsalted roasted cashews

Lime Dressing

2 tbs mild sweet chilli sauce
2 cloves garlic crushed
2 fresh red chillies, seeded and chopped
1/4 cup lime juice
1 egg yolk
1/2 cup vegetable oil

Method:

Cut cheeks from mangoes as close to seed as possible.
Using tip of a sharp knife make about 4 cuts through flesh, without cutting through skin.
Make another 4 cuts in the opposite direction.
Turn mango cheek inside out, pieces can now be cut away from the skin.
Thinly slice strips of carrot and zucchini. Slice up rest of vegetables.
Just before serving, combine mango with vegetable strips and remaining ingredients in bowl.
Blend or process all lime dressing ingredients until creamy.
Drizzle salad with lime dressing.

Serves 6 to 8.

POTATO & HAM OMELETTE

INGREDIENTS:

200gr spinach
1 tbs olive oil
2 spring onions sliced
1 medium potato, peeled and grated
130gr drained canned corn kernels
2 tbs chopped fresh parsley
2 tbs chopped fresh chives
100gr 97% fat free ham, chopped
6 eggs, lightly beaten
1 cup reduced fat milk
1/4 cup reduced fat grated cheddar cheese

METHOD:

1. Wash spinach, put into pan, cover and cook over medium heat for 5 ins or till wilted. Squeeze out any excess moisture and roughly chop.
2. Heat the olive oil in a fry pan over medium heat, add the spring onions and potato and cook for 5 mins or till potato starts to soften.
3. Spread the potato mixture over the bottom of the pan then sprinkle with the chopped spinach, corn herbs and ham.
4. Whisk together the eggs, milk and cheese. Pour the egg mix into the pan and cook over medium heat for 10 mins or until the egg sets around the edges.
5. Transfer the pan to a grill preheated to high and cook for 5 - 10 mins or until the omelette is set and starts to come away from the side of the pan.
6. Serve wedges of the omelette with toasted wholegrain bread and salad. This omelette can be eaten hot or cold.

Serves 4 - 6

EASY PASTIES

INGREDIENTS:

500gr mince
1/2 cup onion diced
1/2 cup carrots diced
1 cup potatoes diced
1/2 cup parsley
salt & pepper
1 - 2 teas chicken stock powder (opt)
5 sheets Puff Pastry

METHOD:

Combine mince, onion, carrots, parsley, potato, salt, pepper and stock.
Cut pastry diagonally down the middle.
Place filing in the middle on each side.
Crimp edges together and brush with beaten egg.
Bake hot oven 20mins till golden then reduce and bake a further 15 - 20 mins.

SANDWICHES - GOURMET

If you want to save money by making your own sandwiches for lunch in advance, try these. You can make them in bulk and freeze.

Each recipe makes 6 sandwiches using 12 slices of bread.

CHICKEN & CELERY
3/4 cup (180ml) packaged light cream cheese
1 1/4 cups (250gr) finely chopped cooked chicken
1 cup thinly sliced celery
1/4 teas celery salt.

HAM & CORN RELISH
250gr thinly sliced ham
1/2 cup (125ml) corn relish
1 cup (120gr) grated smoked or tasty cheddar cheese

PIZZA STYLE
1 1/2 tbs tomato paste
4 green shallots, chopped
50gr button mushrooms, sliced (optional)
1 small (150gr) green pepper, chopped
180gr sliced ham, chopped
1 1/2 cups (180gr) grated tasty cheddar cheese

CARROT & SULTANA
1 cup grated carrot
1/2 cup (60gr) chopped walnuts
1 cup thinly sliced celery
1/3 cup (55g) sultanas
(Can take out the walnuts and add in cream cheese)

PEANUT CHUTNEY CHICKEN
1/4 cup (65gr) crunchy peanut butter
1/3 cup (80ml) mango chutney
1 1/4 cups (250gr) finely chopped chicken

DELI DELIGHT
2 tbs pesto
1 cup (200gr) ricotta cheese
2 tbs finely chopped seedless black olives (optional)
1/4 cup (25gr) finely chopped drained sun dried capsicum/tomatoes
12 slices (100gr) deli meat/ham

CURRIED TUNA
2 x 185gr cans tuna, drained
1 cup finely chopped celery
1`/4 cup (60ml) coleslaw dressing
1 tbs curry paste
(Combine all in a bowl before making sandwiches)

TURKEY & CRANBERRY
1/3 cup (80ml) cranberry sauce
250gr sliced turkey breast roll
150gr Camembert cheese, sliced

COTTAGE CHEESE & DATE
2 bacon rashers, chopped and cooked
250gr cottage cheese, drained
3/4 cup (125gr) chopped dates
3/4 cup (110gr) chopped dried apricots

ZUCCHINI BAKE

INGREDIENTS:

1 onion grated
1 cup SR flour
1/2 cup olive oil
5 eggs
3 bacon rashers
2 carrots or potatoes
1 cup grated cheese
375gr zucchini grated

METHOD:

Mix all ingredients together.
Bake in greased baking dish in a mod oven 180C for 40 mins.

NO PASTRY QUICHE

INGREDIENTS:

4 eggs
1 1/2 cups SR flour
2 rashers bacon chopped
4 oz Tasty cheese grated
1 cup milk
1 teas Chicken Stock Powder
Sat & Pepper to taste
1 onion chopped
Parsley

METHOD:

Beat eggs, milk, stock powder, salt, pepper and flour together.
Add bacon, cheese, onion and parsley.
Pour into greased quiche dish.
Bake at 180C for 30-35mins or until golden brown.