Thanks for having a look at this weeks healthy recipes.
We try to choose a range of recipes that will taste great, can be cooked at home and are healthy for you.
With each email from the One Tonne Challenge there will be new recipes. The old ones will be available too.
- Roast Vegetable Fritter
- Beef Stroganoff
Roast Vegetable Fritter
(Perfect quick and simple addition to your favourite cooked roast meat!)
200g eggplant, cubed
200g mushrooms, sliced
1 red onion, sliced
1 red capsicum, cubed
1 large sweet potato, cubed
2 tbs flat leaf parsley finely chopped\
2 cloves of garlic chopped
½ low fat milk
50g bocconcini or feta cheese
1 tbs olive oil
Preheat oven to 200 degrees
Line a baking dish with non stick paper, or spray with cooking oil
Place eggplant, mushrooms, onion, capsicum, potato, parsley and garlic in a large bowl and toss with the olive oil and salt and pepper to taste. Place in the baking dish.
In a separate bowl, whisk eggs and milk and pour over the vegetables.
Crumb cheese on top and bake for 15 minutes or until mixture has set.
1 tbs olive oil
1 brown onion
3 cloves of garlic or 3 tsp minced garlic
2 tsp minced ginger
1 bunch coriander, chopped finely
800g chicken breast fillets
½ korma curry paste
¾ cup light thickened cream
2 cups basmati rice
Heat oil in a large frying pan and brown onion, garlic and ginger.
Combine coriander and curry paste, and stir together
Add the chicken to the pan, and stir until covered in the mixture
Stir in the cream, and simmer for 15 minutes or until chicken is cooked through and sauce has thickened.
Serve on top of cooked basmati rice.