This month we have focussed on "Healthy Eating" and what better to wrap it up than to share some quick, easy and nutritious recipes to get you through to the end of the week!
Wrap Wednesday
500g pork mince
1 tablespoon Gourmet Garden Moroccan paste
2 tablespoons sweet chilli sauce
1 tablespoon kecap manis (sweet soy sauce)
100g green beans, roughly chopped, blanched
2 carrots, peeled, cut in strips
8 extra-light flour tortillas
1 iceberg lettuce, washed, shredded in strips
Spray a non-stick frying pan with oil spray. Brown mince. Add Moroccan paste, chilli sauce and kecap manis. Stir to combine.
Add beans and carrot strips. Simmer for 5 minutes until mince mixture has reduced and begins to thicken. Heat tortilla wraps following packet directions.
To assemble, place lettuce on warmed tortilla wraps and top with sweet chilli mince. Roll and eat immediately.
Thursday Teriyaki
4 (400g) salmon fillets
3 tablespoons teriyaki sauce or marinade
1 tablespoon liquid honey
2.5cm piece fresh ginger, peeled, grated
1 tablespoon olive oil Noodle salad
300g rice noodles
150g snow peas, halved
4 cups carrot and courgette ribbons (use a peeler)
3 tablespoons sweet chilli sauce
2 tablespoons salt-reduced soy sauce
1 green chilli, deseeded, finely chopped
1 lime, zest and juice
Place salmon in a non-metallic dish with teriyaki sauce, honey, ginger and oil. Toss to coat evenly. Set aside.
To prepare salad, cook noodles following packet directions. Drain and place in a large bowl. Lightly cook snow peas, carrots and courgettes.
Drain vegetables and add to noodles with sauces, chilli and lime. Toss.
Preheat grill. Cook salmon for 4-5 minutes each side until evenly cooked. Leave to rest for a few minutes then cut in chunks.
Add salmon to noodles. Toss lightly and serve
Feta Frittata Friday
550g leftover roast vegetables
(eg onions, potato, carrot, pumpkin, red capsicum)
150g feta cheese
2 cups chopped spinach or silver beet
3 rashers lean bacon (optional)
5 eggs
250g cottage cheese
salt and pepper
1/4 cup grated edam cheese
2 tablespoons parmesan cheese (optional)
Preheat the oven to 200°C. Have a large baking dish ready, lightly greased.
Chop up roast vegetables into bite-sized pieces and add to the dish. Cut the feta into 2cm pieces. Chop the spinach or silver beet and wilt in the microwave with a dash of water (this will take approximately 2 minutes), then mix into the roast vegetables.
If using bacon, grill and cut into small pieces and add to the vegetable mix. Beat the eggs and cottage cheese together. Season with salt and pepper. Add the feta and egg mixture and stir through the vegetables.
Sprinkle the cheese on top and bake 20-25 minutes until set. Cut into wedges and serve with salad.