Cheesy Mince and Tomato Spirals

I made this the other night adapted from a recipe by Jamie from Jamie Cooks It Up! OMGosh it was SO GOOD! I know we will be having this one again. Jamie's recipe made a lot so I halved it and we still managed to have leftovers (~_~)


250g of spiral pasta, which was half a normal sized packet (I didn't have shells or elbow macaroni in the pantry) *
1 onion, diced
1 zucchini, grated **
1 carrot, grated **
4 cloves of garlic, chopped (I used 1 tablespoon of crushed garlic from a jar)
1 x 800g tin of crushed tomatoes
1 tablespoon olive oil
500g (1/2 lb) of minced beef (ground beef)
1 teaspoon cumin
1 teaspoon marjoram (I didn't have oregano)
salt & pepper
2 - 3 cups grated low fat cheese

Turn your oven on to 180C

Cook the pasta using the direction on the packet.

While the pasta is cooking: In a large fry-pan heat the olive oil. Add the onions, garlic and vegetables to the pan. Cook until the onions are translucent.

Add the minced beef and cook until brown.

Add the tin of diced tomatoes.

Add the spices and some salt & pepper.

Once the pasta is cooked make sure it is well drained and add this to the meat mixture. Stir to combine.

Spray a large baking dish with cooking spray and pour in the meat/pasta mixture. Sprinkle with the grated cheese.

Place in the oven for 25-30 minutes or until the cheese has melted and is a nice golden brown colour.


* you could use a whole packet if you wanted to
** Jamie's recipe didn't have these ingredients but I wanted to "hide" some extra veggies in there

Anzac Biscuits

Anzac Day has a very special meaning for Australia & New Zealand. It commemorates the anniversary of their first combined military action in World War 1. The loved ones back home wanted to send some nutritious food that would survive the long voyage from Australia to Turkey or the Western Front. So Anzac biscuits were 'born'.
Considering today is Anzac Day I thought I would make my first ever batch of my Anzac biscuits in their honour.

1 cup plain flour*
1 cup rolled oats
3/4 cup sugar**
1/2 cup desiccated coconut
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
125g butter
1/2 teaspoon salt

Preheat oven to 160 conventional (140 fan-forced). Line two baking trays with non-stick baking paper.

Sift flour into a large bowl. Stir in oats, coconut, sugar and salt.

Combine butter and golden syrup, stir over medium heat until melted. Stir in the bicarbonate of soda and 2 tablespoons of boiling water - the mixture will bubble. Pour immediately over the flour mixture and stir until combined.

Roll heaped tablespoons of mixture into small balls. Place on trays about 5cm apart. Press with your fingers to flatten slightly. Put in oven for 18-20 minutes or until golden.


* I used wholemeal plain flour
** I used a low GI sugar
I wanted to make this a more diabetic friendly recipe.

Chicken Enchiladas

I made these for the first time last week. Everyone loved them.


1 onion, finely sliced
500g chicken breast fillet, cut into strips
1 x 375g jar enchilada sauce (I used Old El Paso brand)
1 green capsicum (bell pepper) sliced
12 cherry tomatoes, halved
1 cup grated cheese
8 tortillas

Pre-heat oven to 180C (350F)

In a fry-pan using a little oil (or spray with cooking spray) cook the onion for 5 minutes until soft. Add the chicken and cook for a further 5 minutes or until brown. Add the capsicum and half of the jar of enchilada sauce. Stir to make sure that all the chicken is coated in the sauce.

Warm the tortillas in the microwave for 15 seconds (or you could warm them in the oven for 2 minutes)

Divide the meat mixture into 8 portions and place them on the tortillas. Roll the tortillas and place them seam side down on a lightly greased baking tray. Pour the rest of the enchilada sauce over the the tortillas. Top with grated cheese & tomatoes.

Place the tray in the oven for 15-20 minutes or until the cheese has melted.

Serve with salad.

Breakfast Bake

4 - 5 Hash Browns
1 x 425g tin of spaghetti or baked beans
1/2 cup low fat grated cheese
4 - 5 eggs, lightly beaten

Pre-heat the oven to 180C (350F)

Spray a 20 x 20 cm (8 x 8 inch) baking dish with cooking spray.

Place the hash browns on the bottom of the baking dish.

Add the tin of spaghetti (or baked beans) and spread evenly over the hash browns.

Sprinkle the grated cheese over the spaghetti (or beans).

Pour the beaten eggs over the cheese.

Bake for approximately 35 - 40 minutes or until the eggs are cooked through.

Let the breakfast bake rest for 1-2 minutes before cutting & serving. Serve with grilled sausages and tomatoes.

Pumpkin Muffins

Still hot & fresh out of the oven

I got this recipe off the Diabetic Living website although I adapted it a little because I didn't have all of the ingredients.

2 cups wholemeal plain flour
1/4 cup low GI sugar (or an equivalent sugar substitute)
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup pumpkin puree
1/2 cup skim milk
1/2 cup orange juice
2 tablespoons cooking oil

Spray a 12 cup muffin tray with cooking spray & set aside.

Place all the dry ingredients in a medium sized bowl and make a well in the middle.

In another bowl mix the eggs, milk, pumpkin puree, orange juice and cooking oil.

Add the egg mixture to the flour mixture. Stir until just combined. It should appear moist but lumpy.

Divide the batter evenly into the muffin pan.

Bake in a 200C (400F) oven for 15 - 20 minutes or until golden & cooked through.

Fishcakes

Adapted from a recipe in a Diabetic Living magazine

3-4 medium potatoes (or sweet potato if you have it) peeled and diced
1 large tin of tuna (or salmon if preferred)
1 medium onion, diced finely
1 garlic clove, peeled & crushed
tobasco sauce (about 1/4 to 1/2 teaspoon)
1 egg, lightly beaten
1/3 cup fresh basil (or dill)
breadcrumbs (enough to coat the fishcakes)

Place the (sweet) potato into a steamer and cook covered for 15 minutes or until tender. Remove from heat & mash. Set aside to cool for about 10 minutes.

Drain the fish and add to the potatoes along with the onion, tobasco, basil and egg. Mix until well combined.

Divide the mixture in to 12 portions and shape into patties. Coat lightly with breadcrumbs.

Spray a non-stick pan with cooking oil and cook the patties for around 3 minutes each side or until golden brown.

Serve with a salad.

Slow Cooker Chicken & Veg Parcels

I wanted to try something a little different for tea. Something simple and no-fuss. What's better than throwing everything together and placing it in the slow cooker?

1 large onion, diced, divide into 4 portions
2-3 medium potatoes, diced (about 1/2 a cup per person)
2 medium carrots, sliced, divide into 4 portions
4 teaspoons crushed garlic (we like a lot of this smelly stuff)
2 chicken breast fillets, divide evenly into 4 portions
parsley
paprika
salt & pepper
butter or margarine


Foil to wrap each portion in. Make sure that it is large enough to enclose all of the ingredients.

Place the potatoes (I used carisma potatoes they are low GI), onion and carrot on a piece of foil. Sprinkle with salt & pepper and parsley. Add a dab of butter/margarine (we use a cholesterol lowering margarine so use a teeny bit of that if you have it).

Place the chicken on top of the vegetables. Spread the garlic on the chicken & sprinkle a pinch or two of paprika over the whole lot.

Fold the foil over the chicken & vegetables. Make sure that each parcel is completely sealed.

Place it in a slow cooker on low. Cook for about 6 - 8 hours.

I added frozen peas & beans, which I cooked in the microwave for about 3-4 minutes and added to the chicken & veg parcel just before serving. I thought that it might need a little colour. It looks much better with some greenery :D

The chicken was a little on the dry side so I will probably halve the cooking time if I made this again. I also think a sauce of some kind would go really well with this or perhaps a dollop of low fat sour cream or cream for cooking added just before serving might have made it even better.