Avocado, Sweetcorn & Tomato Salsa Salad Cups
This colourful dish is ideal for school lunches. Ingredients 3 sweetcorn cobs, husks and silks removed 2 ripe avocados, halved 1 tbs lemon juice 350g tomato medley, halved ½ cup mild tomato salsa sauce ½ medium Iceberg lettuce, shredded Coriander leaves and corn chips, to serve Method STEP 1 Place corn in a microwave safe container, cover, and microwave on high for 4 minutes. Uncover and set aside for a few minutes to cool. Slice off the kernels and set aside. STEP 2 Spoon avocado flesh into a bowl. Drizzle with lemon juice and season with salt and pepper. Mash until just smooth. Set aside. Combine tomato medley and tomato salsa sauce in a bowl. Set aside. STEP 3 To assemble the salads, layer the lettuce, sweetcorn, tomato mixture and avocado into serving cups. Top each with a coriander leaf and serve with corn chips. Tips Stock up the Fresh Ingredients from QE Food Stores
Veggie & Chicken Noodle Soup
Serves: 4 Ingredients 6 cups chicken stock 300g chicken breast fillets, halved lengthways 2 tbs olive oil 1 medium onion, finely chopped 2 celery sticks, chopped 2 medium carrots, peeled and chopped 1 medium Desiree potato, peeled and chopped 1 medium parsnip, peeled and chopped 1⁄3 cup broken dried spaghetti Method STEP 1 Heat 1 cup stock in a large saucepan over medium heat until simmering. Add chicken, cover and simmer for 3-4 minutes on each side or until just cooked through. Transfer chicken to a plate. Pour stock into a heatproof jug and set aside. Wipe saucepan with paper towel. STEP 2 Heat oil in the saucepan over medium heat. Add onion and cook, stirring occasionally, for 3 minutes until tender. Add celery, carrots, potato and parsnip and cook, stirring occasionally, for 5 minutes. STEP 3 Stir in reserved and remaining 5 cups stock. Cover and cook, stirring occasionally, over medium-low heat for 25 minutes or until vegetables are just tender. Stir in spaghetti, season with salt and pepper. Simmer, stirring occasionally, for 10 minutes or until spaghetti is tender. Shred chicken and stir into soup then simmer for 2 minutes. Ladle into bowls and serve. Tips Stock up the Fresh Ingredients from QE Food Stores
Creamy Broccoli, Mushroom & Chicken Bake
Serves: 4 Ingredients 500g broccoli, cut into small florets, stalks finely chopped 6 (about 1kg) free-range chicken thigh fillets, trimmed 150g button mushrooms, sliced 2 green onions (shallots), trimmed and thinly sliced 75g butter, chopped 1/3 cup plain flour 2 cups milk (not skim) 1 cup reduced salt chicken stock 1½ cups grated cheddar cheese 1 cup fresh coarse torn breadcrumbs Method Blanch the Broccoli: Bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook for 1 minute until vibrant. Drain, refresh the broccoli in cold water, and set aside to dry. Prepare the Bake: Preheat your oven to 180°C/160°C fan-forced. Arrange the broccoli, chicken, mushrooms, and green onions in a large, greased baking pan (about 8-10 cups capacity). Set it aside. Make the Cheese Sauce: Dry the saucepan used for the broccoli. Add butter to the pan and heat over medium-low until bubbling. Add garlic and cook for 30 seconds. Add flour and stir constantly for 2 minutes until frothy. Reduce heat to low, and gradually whisk in milk and chicken stock. Cook, stirring, for 4-5 minutes until the sauce boils and thickens. Stir in 1 cup of grated cheese and season to taste. Assemble and Bake: Pour the cheese sauce over the broccoli mixture. Scatter over breadcrumbs and the remaining ½ cup cheese. Bake for 35-40 minutes or until the chicken is just cooked through and the sauce is bubbling. Tips Stock up the Fresh Ingredients from QE Food Stores
French Toast w Berries
Serves: 4 Ingredients 4 QE free range eggs 8 slices white sourdough bread 1 cup Barambah full cream milk 2 tbsp caster sugar 2 tsp vanilla extract ½ tsp ground cinnamon 2 tbsp butter Method Whisk eggs, cinnamon, vanilla extract, sugar and milk together until combined. Dip 2 slices of bread into the egg mixture for about 10 seconds until fully covered. Heat ¼ of the butter in a pan over medium heat. When it has melted, add the 2 egg covered slices of bread into the pan. Allow it to brown for about 2 ½ minutes on each side. Remove from the pan. Repeat steps 2 and 3 until all the bread is cooked. Tips Dust with icing sugar and a drizzle of maple syrup for a sweet finish. Serve with fresh berries and natural yoghurt
Very Berry Pancakes
Serves 1 Ingredients Greens original pancake mix 2 tsp butter Maple syrup Fresh berries Method Prepare the pancake mix as per the instructions on the bottle. On low-medium heat, grease a pan with butter. Pour in the pancake mix slowly for 3 seconds. Repeat this for 3 pancakes or as many as you prefer. Cook for 1 ½ minutes on each side or until golden brown. Take out the pancakes and top with fresh berries and maple syrup to your preference. Tips Place a bowl or a cookie cutter over the cooked pancakes one at a time, and trim the outer edges to make perfectly symmetrical pancakes. Dust with icing sugar for a sweet finish. NUTRITION INFORMATION Servings per package: 1 Serving size: 138 g Average Quantity per Serving Average Quantity per 100 g Energy 346 kJ 251 kJ Protein 0.6 g 0.4 g Fat, total 4.9 g 3.6 g – saturated 3.3 g 2.4 g Carbohydrate 9.1 g 6.6 g – sugars 5.2 g 3.8 g Sodium 50 mg 36 mg
Choc-nana Porridge
Serves 1 Ingredients 40g rolled oats ¾ cup milk (180ml) 1 banana, mashed 1 tsp cocoa powder Method Add oats and milk into a saucepan on medium-high heat and bring to a boil. Use a wooden spoon to stir it regularly. Reduce the heat to low and let it simmer. Continue stirring so the porridge does not burn. After 2 minutes, the porridge should be cooked. Mix in the banana and cocoa powder and serve. Tips If you don’t have a saucepan/stovetop available, microwave the oats and milk on HIGH for 2.5 minutes in a microwavable bowl. For a thinner consistency, add a splash of milk after cooking. Mashing a whole banana with a fork is easier than mashing chopped banana. Extra toppings: berries, peanut butter, shredded coconut, nuts, dried fruit, kiwi, dragon fruit, ground cinnamon, honey, maple syrup, chia seeds, LSA mix. NUTRITION INFORMATION Servings per package: 1 Serving size: 255 g Average Quantity per Serving Average Quantity per 100 g Energy 2090 kJ 819 kJ Protein 19.8 g 7.8 g Fat, total 17.1 g 6.7 g – saturated 8.3 g 3.2 g Carbohydrate 62.2 g 24.4 g – sugars 28.4 g 11.1 g Sodium 124 mg 49 mg
