SPICED CHICKEN SALAD

Preparation time: 10 minutes
Cooking time: 10 minutes
500g chicken breast fillets
2 tablespoons red curry paste
2 carrots, julienned
2 lebanese cucumbers, thinly sliced
200g snow peas, thinly sliced
½ cup mint leaves, roughly torn
juice of 1 lime
sea salt, to taste
¼ cup low fat coconut milk

1. Cut chicken fillets into 4 equal sized pieces. Spread with curry paste then place into a non-stick frying pan. Cook for 3-4 minutes each side or until just cooked through. Set aside.
2. Mix together carrot, cucumber, snow peas and mint. Squeeze with half of the lime juice and sprinkle with sea salt. Toss to combine then divide between 4 plates.
3. Squeeze remaining lime juice over chicken and thinly slice. Divide between each plate then drizzle with a little coconut milk and serve.

Serves 4

Nutrition information/ Per serve
Calories: 303 Fat: 5.20g Carbs: 15.14g Fibre: 3.73g Sugars: 6.82g Protein: 30.96g

ROCKY ROAD EASTER MUFFINS

1. Pre-heat oven to 180ºC. Line a 12 cup capacity muffin tray with paper cases.

2. Place chocolate, butter and sugar in a saucepan and cook over medium heat until melted. Remove from heat and stir through eggs, one at a time. Add flour and marshmallows and fold through.

3. Spoon mixture into prepared tray and bake for 15 minutes or until just cooked through. Leave to cool.

4. While muffins are cooling, mix together icing sugar and water then spread a small amount on top of each muffin. Decorate with chocolate sprinkles and top with easter egg.

Makes 10-12

This one’s a great summer one for the whole family and fits into the theme of my latest plan to be released this Thursday- Egg-free, Dairy-free, Gluten-free and Nut-free. ENJOY!!!

Preparation time: 15 minutes
Cooking time: 8 minutes (+ cooking of rice)
1 tablespoon soy sauce
1 tablespoon honey
400g pork fillet or leg steak, cut into 2cm dice
½ red capsicum, cubed
½ green capsicum, cubed
½ small pineapple, cut into wedges
8 skewers, soaked in water
cooked rice, for serving

1.     Mix together soy sauce and honey. Add pork and stir to coat.

2.     Thread pork and vegetables alternately onto skewers then place on a pre-heated char-grill or BBQ.

3.     Cook for approximately 2-3 minutes each side or until pork is cooked through. Serve with rice.

Serves 4

CHICKEN BURGERS WITH ONION JAM AND SALSA

Preparation time: 10 minutes
Cooking time: 25 minutes
1 sweet potato, peeled and diced into 2cm cubes
olive oil spray
2 tablespoons olive oil
1 red onion, thinly sliced
1 tablespoon brown sugar
¼ cup water
2 single chicken breast fillets, each cut in half *See note
salt and pepper, to taste
1 avocado, diced
1 large tomato, diced
juice of 1 lemon
¼ cup parsley, chopped
4 crusty bread rolls of choice, toasted
30g baby spinach leaves

1. Pre-heat oven to 200ºC. Place sweet potato on a large baking tray, spray with oil and bake for 20-25 minutes or until golden and cooked through.
2. Heat 1 tablespoon of oil in a large frying pan. Add onions and cook for 4-5 minutes or until soft and golden. Add sugar and water and cook a further 4-5 minutes. Set aside.
3. Heat remaining oil in the frying pan. Add chicken and season with salt and pepper. Cook for 2-3 minutes each side or until cooked. (Cooking time will depend on thickness of the chicken breast.)
4. Mix together avocado, tomato, lemon juice and parsley. Divide spinach leaves between each roll, top with onion and then chicken breast. Finish with avocado salsa. Serve with sweet potato chips.

Serves 4
Note: You can make a small cut in the thicker side of the chicken breast and fold the flap over to make it even all over.

This recipe has been one of many of my members favourites (as well as my husbands) so I decided to share it with you all. It’s so quick, easy and oh so yummy!! (If you don’t like prawns you could substitute with thinly sliced chicken breast. That would also be great.)

THAI PRAWNS & NOODLES

Preparation time: 10 minutes
Cooking time: 10 minutes
2 tablespoons peanut oil
2 cloves garlic, crushed
1 stalk lemongrass, finely chopped
600g prawns, peeled and deveined
¼ cup water
5 yellow squash, thinly sliced
¼ cup sweet chilli sauce
375g thick rice noodles, soaked in boiling water & drained
½ cup mint, chopped
1/3 cup coriander, chopped

1. Heat oil in a non-stick frying pan. Add garlic, lemongrass and prawns and cook for 2-3 minutes. Add water and squash and cook a further 2 minutes or until prawns are just cooked.
2. Stir through sweet chilli sauce, noodles and herbs and cook until heated through. Serve immediately.

Serves 4

Note: Only use the soft bottom part of the lemongrass. Discard the tough top part.

COCONUT BREAD (Submitted by Amanda Britten)

1 cup self-raising flour
3/4 cup caster sugar
1 cup dessicated coconut
1 cup milk

(If you want to add blueberries like me, just add 3/4 cup milk and 75g frozen blueberries.)

You just mix all ingredients together, place in lined loaf pan and bake for 30 minutes at 180 degress Celcius. (I found that it needed about 40 minutes with the blueberries.)

A great sticky, yummy bread with no preservatives. Thanks Amanda!!

CORN, RICE AND BEAN ENCHILADAS

Preparation time: 15 minutes
Cooking time: 25 minutes
200g beef mince
2 cloves garlic, chopped
1 tablespoon ground cumin
1 large red chili, sliced (optional)
1 cup cooked white or brown rice
270g can corn kernels, drained
small can red kidney beans, rinsed and drained
¼ cup water
¼ cup fresh coriander, chopped
8 multigrain tortillas
690g jar passata or pureed tomatoes
1/4 cup grated tasty cheese

1. Pre-heat oven to 190ºC. Heat a non-stick frying pan and add mince, garlic, cumin and chilli. Saute until brown then add rice, corn, beans and water. Cook for 5 minutes then stir through coriander.
2. Place tortillas on a flat surface and add 2 heaped tablespoons of mixture along one edge. (You want to have a fairly large amount of filling in each one.) Roll up then place seam side down in a large casserole dish. Repeat with remaining tortillas.
3. Pour passata over enchiladas then top with cheese and bake for 15 minutes. Serve hot.

Serves 4

Note: Any remaining enchiladas can be refrigerated, then re-heated in a microwave.

Pizza Burgers- a great healthy alternative to a traditional burger with pizza flavours.
Corned Beef Silverside- Done in the slow cooker- so tender and served with a fantastic sauce made from the cooking stock.
Mediterranean Lamb Parcels- Another one of my fantastic super quick and tasty meals cooked wrapped in baking paper so no mess!!
Parmesan Crumbed Fish- A delicate and tasty baked fish with a yummy crust.
Chicken Saag- A tasty Indian chicken and spinach dish.

Hope you enjoy all of these fabulous recipes as much as I did!! They will be uploaded to Week 1 tomorrow!

CHOCOLATE BROWNIES WITH FUDGE SAUCE

150g dark cooking chocolate
100g butter
1/2 cup caster suagr
1 teaspoon vanilla essence
1/2 cup prunes, finely diced
2 eggs
1 cup self-raising flour
Fudge Sauce
150g dark cooking chocolate
60g butter
1/3 cup brown sugar
1/2 cup cream

1. Pre-heat oven to 170ºC. Line a lamington tray with baking paper. For the brownies, place the chocolate, butter, sugar, vanilla essence and prunes in a saucepan and heat over medium heat until melted.



2. Leave to cool slightly, then stir in eggs, one at a time until well combined.



3. Stir in flour then place into prepared tin and bake for 8-10 minutes. (You want it to still be gooey in the middle.)




4. For the sauce, place chocolate, butter and sugar in a small saucepan and heat over medium heat until dissolved. Stir in cream and set aside.



5. Serve brownies with sauce and custard or ice-cream if desired.

Serves 4-6

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