Beef Shepherds Pie

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Makes 4-6 servings 

Ingredients:

  • 500g beef mince, raw 
  • 6 x button mushrooms (1/2 palm size), diced 
  • 1 x large zucchini, grated (squeeze excess liquid out) 
  • 1 x carrot, grated 
  • 1 x brown onion, diced 
  • 6 x garlic cloves, finely diced
  • 500g white potato, cut into quarters
  • 500g sweet potato, cut same size as white potato
  • 1 x cup chicken stock 

Flavours: 

  • 2 x TBS passata sauce
  • 2 x TBS worcestershire sauce
  • 1 x TBS olive oil
  • Salt and cracked pepper 
  • Paprika 

Directions: 

  1. Preheat oven at 180 degrees. 
  2. Chop all potatoes the same size and add to a deep pan. Add water until potatoes are just covered. Boil potatoes for about 15 minutes are until cooked through. (You should be able to stick a fork through the potatoes quite easily). 
  3. In a deep pot add in onion, garlic and mince with oil. Cook until meat is browned. 
  4. Add in prepared mushrooms, zucchini and carrot and stock. Simmer and stir for about 5 minutes. (make sure to squeeze excess liquid from zucchini using a dish cloth) 
  5. Add in remaining flavours except for paprika and mix through well.
  6. Drain any liquid from pot and add mixture to a large oven baking dish. 
  7. Mash potatoes with 4x TBS of milk. Mix together until smooth. Add to top of beef mixture and spread across evenly. 
  8. Sprinkle with ground paprika and cook in the oven for bout 25 minutes. 
  9. Enjoy! 

(For smaller serves, you could add a side of mixed salad)

Chicken & Mushroom Risotto

Chicken & Mushroom Risotto.png

MAKES 4 X SERVES

INGREDIENTS: 

500g chicken breast, raw, diced

2 x large carrots, diced

1 & 1/2 cups mushroom, diced

1 x brown onion, finely diced

6 x garlic cloves, finely diced 

1 x cup chicken stock 

2 x cups brown rice, measured cooked 

 

FLAVOURS: 

1 xTBS ginger 

Salt & Cracked Pepper 

 

DIRECTIONS: 

1. Cook rice according to instructions on packaging. 1 x cup raw should make roughly about 2 x cups cooked. (Leftovers can be used for other meals) 

2. Chop and prepare all vegetables and cook in a frying pan until onion is browned. 

3. Dice and add chicken breast and stock. 

4. Place lid on frying pan and simmer on low for about 10 to 15 minute or until chicken is cooked through. Stir every 5 minutes.

5. Portion out into 4 x serves and store in the fridge for 3-4 days. 

Bolognese with Sweet Potato Zoodles

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Makes 4 x Serves

Ingredients: 

500g beef mince, raw 

1 x tin diced tomatoes 

1 x red capsicum, diced

1 x can kidney beans, drained and rinsed

1 x brown onion, finely diced 

 

1 x large sweet potato 

 

Flavours: 

1 x TBS Paprika 

1 x TBS Cajun 

1 x TBS Basil 

Salt & Cracked Pepper 

 

Directions: 

1. Prepare sweet potato into zoodles. (I used a vegetable spiralizer from Kmart - only $12.00) You could also use a peeler or replace with pasta or rice. 

2. Place potato in a microwave dish with an inch of water. Steam for 5 minute until soften. Set aside. 

3. Chop and prepare all vegetables and transfer to frying pan with a dash of olive oil. 

4. Add in remaining mince, beans and flavourings. Place lid on frying pan and simmer for 10-15 minutes until mince is cooked. Stir every could of minutes. 

5. Once cooked, mix through sweet potato and portion out into 4 x serves. 

6. Enjoy!

Chicken & Roasted Veg Quinoa Bowl

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Makes 4 x Serves

Ingredients: 

  • 500g chicken breast, raw 
  • 2 x medium beetroots, raw
  • 4 x cups pumpkin, diced cubed 
  • 1 x cup broccoli, diced 
  • 1 x cup quinoa, raw 
  • 4 x TBS Sunflower Kernels
  • 1 x TBS Olive Oil 

 

Flavours:

  • 1 x TBS Basil 
  • 1 x TBS Thyme 
  • Salt & cracked pepper 

Directions: 

  1. Preheat oven to 200 degrees. Prepare quinoa according to instructions on packaging. 
  2. Chop pumpkin and place in a microwave dish with an inch of water. Steam for 5 minutes until softened. 
  3. Peel and chop beetroot into cubes and cook in a frying pan until softened. Add in pumpkin and toss for another 5 minutes. Turn heat down once cooked.
  4. Using another pan, diced and cook chicken breast in frying pan with olive and flavouring until browned. 
  5. Once chicken is cooked, add all remaining ingredients with beetroot and pumpkin. Mix together well and portion out into 4 x serves. 
  6. Enjoy! 

 

Creamy Chicken & Mushroom Risotto

Creamy Chicken & Mushroom Risotto.png

Makes 3-4 Serves

Ingredients: 

  • 400g chicken breast, raw 
  • 1 x cup mushrooms, diced 
  • 3 x carrots, chopped
  • 1 x purple onion, diced 
  • 1 x can coconut cream 
  • 1 x cup brown rice, raw 

Flavours: 

  • Cajun seasoning 
  • smoked paprika 
  • Salt & cracked pepper 

Directions: 

  1. Prepare rice according to instructions on packaging. (1 x cup of brown rice measured, raw) 
  2. Prepare and chop all vegetables and add to a frying pan. Toss with a dash of olive oil until carrots start to soften. 
  3. Add the chicken, cream and flavours to the pan and simmer on low for about 10 to 15 minutes. (or until the chicken is tender and cooked through) 
  4. Once cooked, add the brown rice and stir through.
  5. Serve! 

 

Chicken Pizza Wrap

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Ingredients: 

  • 1 x Wholegrain Wrap 
  • Chicken Breast (Palm Size Serve) 
  • Pumpkin, grated 
  • Zucchini, grated
  • Tomato, diced 
  • Grated Cheese, Thumb Size Serve) 
  • 2 x Garlic Cloves, diced 

Flavours: 

  • 1 x TBS Tomato Paste for Base
  • Rosemary
  • Salt & Cracked Pepper 

Directions: 

  1. Preheat oven to 200 degrees.
  2. Dice and cook chicken breast in frying pan until browned. Set aside.
  3. Spread tomato paste over base of wrap. Top with prepared vegetables and cook chicken.
  4. Top with grated cheese and herbs. 
  5. Place in the wrap in the oven straight on the oven wrap without a tray or plate (if possible). This will allow the bottom of the wrap to cook. 
  6. Cook for about 15 minutes or until wrap starts to crisp around the sides. 

 

Chicken & Sweet Potato Mug Pie

Chicken & Sweet Potato Mug Pie.png

Makes x 2

Ingredients: 

  • 240g chicken breast, raw 
  • 1 x cup frozen greens peas
  • 1 x large carrot, grated 
  • 1/2 cup purple onion, diced 
  • 1 x medium sweet potato 

Flavours: 

  • Gravy mix 
  • Salt and cracked pepper

Directions:  

1. With a fork, stab holes all over the sweet potato. Place in the microwave for about 6 minutes. After 3 minutes, poke deeper holes into the potato and flip over. (You may need to cook longer depending on how thick the potato is. You want it to be soft like mash) 

2. Remove potato from microwave and cut in half length ways. Remove flesh with a fork and set aside. It should be like mash. 

3. Dice and cook chicken on a frying pan with a dash of oil until browned. 

4. Prepare 2 x serves of gravy according to instructions on packaging. Set aside. 

5. Divide and add all ingredients except for the potato into 2 x large coffee mugs. Add gravy to mugs and mix together. 

6. Top with sweet potato mash and place in the oven for about 20 minutes or until potato starts to crisp. To with salt and pepper. 

7. Enjoy! 

Oven Roasted Tikka Chicken & Veggies

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Makes x 4

Ingredients:

  • Chicken breast, raw (480g) 
  • 1 TBS tikka/masala curry paste
  • (800g) about 4 x red potatoes, diced into cubes 
  • (600g) 1 small head of cauliflower
  • 1 x purple onion, sliced 
  • 1 x TBS Olive Oil
  • 1 x TBS Red Wine Vinegar 

Flavours: 

  • 1/2 TBS Thyme 
  • 1/2 TBS Ground Cumin 
  • 1/2 TBS Rosemary 

Directions: 

1. Preheat the oven to 200 degrees. Wash the potatoes and chop into 3cm chunks. Steam in a microwave dish with an inch of water with a lid for 10 minutes.

2. Trim and chop the cauliflower the same size as the potatoes and slice the onion. 

2. Slice the chicken in pieces and rub tikka paste all above.  Set aside. 

3. In a large roasting tray, toss all ingredients together also adding olive oil, red wine vinegar and seasonings. Mix around well.

4. Cook in the oven for about 20-25 minutes or until chicken is cooked through. 

Enjoy!