Ingredients

• 400 g angel hair pasta or spaghettini
• 2 x 200 g cans salmon
• 2 large tomatoes, diced
• 2 cups rocket
• 1 long red chilli, deseeded, finely chopped
• 1 Tbsp olive oil

Directions

Cook pasta following packet directions until al dente.

Drain pasta, return to saucepan adding remaining ingredients and toss until well combined. Serve.

Ingredients

• 400 g fettuccine pasta
• 1/2 cup vegetable stock
• small onion, chopped finely
• 2 cloves garlic, crushed
• 2 courgettes, cut into thin sticks
• 3/4 cup sun-dried tomatoes in water, chopped
• 2 cups spinach
• 1 Tbsp olive oil
• 1/2 cup grated parmesan
• 2 Tbsp shaved parmesan (garnish)
• black pepper to season

Directions

Cook pasta following packet directions until al dente. Spray a large non-stick frying pan with oil, cook onion and garlic, stirring over a medium heat until soft but not browned.

Add half the stock to frying pan, add courgettes and cook, stirring for 5 mins until soft. Add tomatoes, spinach and remaining stock to pan.

Drain pasta, then add to pan with oil and grated parmesan. Toss gently. Serve with shaved parmesan garnish and pepper to taste.

Ingredients

• 400 g rigatoni or penne pasta
• Olive oil
• 200 g  button mushrooms, sliced
• 2 cups shredded skinless cooked chicken
• 2 cups spinach
• 1/4 cup (60ml) lemon juice
• 1 Tbsp olive oil

Directions

Cook pasta following packet directions until al dente. Spray a large non-stick frying pan with oil. Heat on medium high heat and cook mushrooms for 5 mins, or until golden and liquid has evaporated.

Drain pasta, then toss with mushrooms and remaining ingredients. Serve immediately.

Ingredients

• 400 g macaroni
• 700 g pumpkin, peeled, cut into cubes (3 cups)
• 2 Tbsp water
• Olive oil
• 200 g reduced fat ricotta, crumbled
• 2 Tbsp pine nuts, toasted
• 2 Tbsp fresh sage, finely chopped
• pepper

Directions

Cook macaroni following packet directions until al dente. Preheat grill on high, place pumpkin in a shallow microwave safe dish with water and cover loosely. Microwave on high for 2-3 mins until just tender, drain.

Line a tray with baking paper. Arrange pumpkin on tray, then spray with oil. Grill for 2-3 mins until light golden.

Drain pasta, then return to saucepan. Add pumpkin, ricotta, pine nuts, sage and 1 Tbsp olive oil. Toss until combined well. Season with pepper and serve.

Ingredients

• 3 chicken bacon rashers
• 80 gms spaghetti
• 1 Tbsp pesto
• 1/4 red capsicum, diced
• 1 Tbsp fresh basil
• 1/4 cup grated mozzarella
• salt and pepper
• 1 cup mixed salad leaves

Directions

Grill bacon until crispy, cut into small pieces. Cook spaghetti, following packet directions until al dente, drain and return to pan.

Add pesto to spaghetti and toss to coat evenly. Add bacon, capsicum, basil and mozzarella. Season with salt and pepper, toss again. Serve with mixed salad.

Ingredients

• 1 large kumara
• 1 tsp olive oil
• 1/4 tsp Tuscan seasoning
• 95 gm can tuna in spring water, drained
• 1 spring onion, finely chopped
• 1/2 cup peas, thawed
• 1/4 red capsicum, diced
• 1/4 cup grated mozzarella
• 1/2 a 400 gm packet stir-fry vegetables
• 1 Tbsp fresh basil

Directions

Peel and chop kumara, cook in boiling water until tender, mash with oil and seasoning. Place in bowl then add remaining ingredients, except last three, mix well.

Preheat oven to 190°C. Spoon mix into lightly greased oven dish. Sprinkle with mozzarella, bake for 20 mins. Garnish with fresh basil and serve.

Ingredients

1 3/4 cups flour 1 tbsp baking soda 1 cup caster sugar 1/4 cup cocoa 100 g butter 1 egg 1 cup yoghurt 1/2 cup milk 1/2 tbsp vanilla essence 1/2 cup chocolate chips

Moist Chocolate Muffins

Directions

Sift the dry ingredients into a large mixing bowl, then in another bowl melt the butter and add the remaining liquid ingredients. Mix until smooth.

Combine the liquids to the dry ingredients and fold together until the flour is dampened, but not smooth.

Pour the mixture into a well greased 12 medium sized muffin pan (or cup cakes). Add extra chocolate chips before baking if desired.

Bake at 200°C for 15-20 minutes or until they spring back when pressed lightly.

Leave to stand in the pans for around three minutes before removing and cooling on a wire rack.

Ingredients

• 3 medium potatoes, grated
• 1 small onion, grated
• 1 tbsp melted butter

Directions

Place potato into a bowl and mix, Squeeze and discard any excess liquid. Add butter and onion, mix well. Shape into roughly eight patties, and cook in fry pan. Goes great with Chilli T Bone steak on the BBQ.

Ingredients

• Four T-Bone beef steaks
• 1/3 cup Worcestershire sauce
• 1/3 cup hot chilli sauce

Directions

Mix sauces into a large bowl, and then place steaks in to marinade, ensuring good coverage. Leave for 30 minutes, then cook on BBQ to you liking. Serve with Hash Browns.

Ingredients

• 1 large onion, chopped
• 2 cloves garlic
• 1 Tbsp butter
• 3 eggs
• 3/4 tsp salt
• 1 cup milk
• 1/2 cup self raising flour
• 2 cooked potatoes
• 1 cup other vegetables of choice
• 1 cup grated cheese
• 2 cooked sausages, chopped

Directions

Cook onion with butter and garlic until tender. Once cool, stir in eggs, salt and milk, beat well until mixed. Pour into large bowl containing flour and stir until just combined. Add potatoes, vegetables, cheese and sausages, mix well.

Pour into lightly greased 23cm quiche dish, garish if desired then bake at 220°C for 20-30 mins until golden and set in centre. Serve with salad.