Category Archives: Recipes

Yummy recipes for all

Chicken With Wild Rice Soup

Posted on by
Reply

Chicken With Wild Rice Soup

Chicken With Wild Rice Soup

Ingredients
4 cups low sodium chicken broth
3 cups water
1 box Long Grain & Wild Rice (w/ flavor packet, we used Roundy’s brand of Near East)
2 stalks celery, diced
¼ cup red onion, thinly sliced
½ cup carrots, diced
2 cloves garlic, minced
1 teaspoon dried majoram
3 tablespoons olive oil
3 tablespoons all-purpose flour
¾ cup heavy cream
¼ cup milk
salt and pepper, to taste
2 cups cooked chicken

Directions
In a large saucepan or dutch oven, drizzle olive oil on the bottom and add carrots, celery, garlic, onion, marjoram and seasoning flavor packet. Saute for 5 minutes over medium heat.

Stir rice in; then mix in the flour. Add chicken broth and water and bring to a boil. Simmer for 15 minutes.

While soup is simmering, heat the heavy cream and milk in a small saucepan, just until hot. Add milk and heavy cream to the soup mixture along with the cooked chicken. Simmer for another 30 minutes, or until the rice is cooked through. Season with salt and pepper.

We served ours in a sourdough bread bowl.

Recipe and Picture source…..livelovepasta.com

For More Yummy Recipes visit Our Website – Pasgroup

Seafood risotto

Posted on by
Reply

Seafood risotto

Seafood risotto

If you or the family aren’t too keen on seafood, just substitute chicken in this tasty recipe instead.
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients

2 tbs Flora pro-activ Original/Buttery*
2 onions, sliced
1 cup Arborio rice
2 cups (500ml) reduced salt chicken stock
200g can no added salt diced tomatoes
1 tbs smoked paprika
2 cups frozen peas*
500g seafood marinara mix
1/4 cup finely chopped parsley
2 limes or lemon wedges, to serve

Salad
2 cups mixed salad leaves
1 carrot, sliced
2 tbs balsamic dressing

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

1. Heat 1 tablespoon Flora pro-activ in a large saucepan over a medium heat.  Add the onion and rice and cook, stirring for 2 minutes. Stir in the stock, tomatoes, and paprika and bring to the boil. Reduce the heat to low and cover the saucepan. Cook for 20 minutes, stirring the risotto every 5 minutes. Stir in the peas for the last 5 minutes of the cooking time.

2. Heat the remaining Flora pro-activ in a large non-stick frying pan over a medium heat. Place the larger pieces of seafood in the pan first and cook until golden, turning while cooking.  Add the smaller pieces and stir until cooked.

3. Gently stir the cooked seafood and half the parsley through the risotto.

4. To make the salad, toss together the lettuce, carrot and dressing.

5. Serve the risotto with the salad, lime or lemon wedges and the extra parsley on the side for sprinkling on the risotto.


Tip Make a chicken risotto by substituting the marina mix and parsley with skinless diced chicken (trimmed of all visible fat) and coriander.

Recipe and image provided courtesy of Flora pro-activ spread.

Recipe souece…..www.heartfoundation.org.au

For More Yummy Recipes visit Our Website Pasgroup

San choy bau

Posted on by
Reply

San choy bau

San choy bau

Ideal for an Asian-themed meal.

Serves 4
Cooking time: 10 minutes

Ingredients

Olive oil spray
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 tbs grated fresh ginger
400g lean pork mince*
100g button mushrooms, thinly sliced
4 green shallots, finely chopped
1 large carrot, peeled and grated
1 cup shredded green cabbage or Chinese cabbage
2 tbs kecap manis (see Tip)
40ml (2 tbs) fresh lime juice
50g bean sprouts
8 large iceberg lettuce leaves, edges trimmed
1/2 cup chopped coriander leaves
2 tbs plain, unsalted peanuts, chopped to serve*

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

1. Heat a wok over a medium-high heat until hot. Spray the wok lightly with oil. Add the onion, garlic and ginger, and stir-fry for 1 minute. Increase the heat to high and add the mince. Cook, breaking up the mince, for 4 minutes or until it changes colour and most of the moisture has evaporated.

2. Add the mushrooms, green shallots, carrot and cabbage, and stir-fry for 3-4 minutes until the vegetables have softened. Add the kecap manis, lime juice and bean sprouts, and stir-fry until well combined.

3. Remove from heat. Spoon mixture into the lettuce leaves, top with the coriander and peanuts. Serve immediately.

Tip Kecap manis is a thick, sweet Indonesian-style soy sauce. You can find it in the Asian section of the supermarket.  If you can’t find kecap manis, reduce 2 tablespoons of reduced salt soy sauce in a small pan.

Recipe source…..www.heartfoundation.org.au

For More Yummy Recipes visit Our Website Pasgroup

Creamy Ham and Potato Soup

Posted on by
Reply

Creamy Ham and Potato Soup

Creamy Ham and Potato Soup

Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 1/2 cup carrot, diced (optional)
  • 1 cup diced cooked ham (buy a ham steak in the deli section)
  • 3 1/4 cups chicken broth
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Instructions

  1. Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don’t form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through.
  4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.

Picture and recipe source…..the-girl-who-ate-everything.com adapted from Allrecipes

For More Yummy Recipes visit Our Website – Pasgroup

 

Scotch fillet steak with chimichurri

Posted on by
Reply

Scotch fillet steak with chimichurri

Scotch fillet steak with chimichurri

Chimichurri is an Argentinean green sauce that can also be used as a marinade, making it a perfect accompaniment to this grilled steak. Serve with steamed vegetables and rice for a well-rounded, healthier meal.

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients

4 scotch fillet steaks, fat trimmed*
1 clove garlic, finely chopped
Cooking oil spray*

Chimichurri
1/3 cup packed flat-leaf parsley leaves
1 tablespoon freshly squeezed lemon juice
¼ teaspoon chilli flakes
Pinch sugar
Good pinch ground cumin
1 clove garlic
2 teaspoons extra virgin olive oil*
1 tablespoon hot water
2 cups cooked brown rice (3/4 cup before cooking)

To make this meal even healthier use Tick approved ingredients.
* Products available with the Heart Foundation Tick.

1. To make chimichurri, combine parsley, lemon juice, chilli flakes, sugar, cumin and garlic in a processor and pulse until finely minced. With machine running, pour oil and water down the feed tube and whiz until the mixture is well combined. Set aside.

2. Preheat barbecue to moderately high.

3. Rub steaks with garlic. Spray barbecue rack with cooking spray. Cook steaks 4-6 minutes, turning once. Transfer to a plate, cover loosely with foil and stand 5 minutes. Cut into diagonal slices and serve with chimichurri and rice.

Recipe Source…..www.heartfoundation.org.au

For More Yummy Recipes visit Our Website Pasgroup

Sticky Pork Skewers

Posted on by
Reply

Sticky Pork Skewers

Sticky Pork Skewers

This pork recipe takes just 8 minutes to make. The kids will love helping thread the skewers – and will love eating them even more!

Serves: 4
Cooking time: 8 minutes

Ingredients

600g lean diced pork*
2 tablespoons salt-reduced soy sauce
¼ cup honey
2 garlic cloves, crushed
2cm piece fresh ginger, finely grated
¼ cup orange juice
115g packet Continental Oriental Fried Rice*
Gold’n Canola cooking spray*
steamed Asian greens or Birds Eye Malaysian Stir-fry Vegetables, to serve*

Make this recipe even healthier by using Tick approved ingredients.
*Products available with the Heart Foundation Tick.

1. Place pork, soy sauce, honey, garlic, ginger and orange juice in a bowl. Toss to combine. Cover and refrigerate for 30 minutes, if time permits. Thread pork onto skewers. Reserve marinade.

2. Cook rice following packet directions. Meanwhile, spray a barbecue plate or chargrill with oil. Heat over medium high heat. Cook skewers, brushing with reserved marinade, for 3 to 4 minutes each side or until cooked through

3. Serve skewers with rice and Asian greens or stir-fry vegetables.

Tip: You’ll need 8 pre-soaked bamboo skewers

Recipe souece…..www.heartfoundation.org.au

For More Yummy Recipes visit Our Website Pasgroup

 

Pepper pork chops

Posted on by
2

Pepper pork chops

Pepper pork chops

Pork is an Australian favourite so try this easy recipe which brings pork to life. Substitute the sour cream for low fat or no fat natural yoghurt to make this meal even healthier.

Serves: 4
Cooking time: 6 minutes

Ingredients

4 pork chops, 1cm thick, bone and any visible fat removed
2 teaspoons extra Virgin olive oil, plus 1 teaspoon extra*
1 teaspoon cracked black pepper
1 french shallot, finely chopped
2 tablespoons brandy
¼ cup extra lite sour cream
400g steamed snowpeas, to serve

To make this meal even healthier use Tick approved ingredients.
* Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

1. Preheat barbecue plate to moderately hot.

2. Brush each side of the chops with oil and sprinkle with pepper and cook 2 minutes per side. Transfer to a plate to keep warm.

3. Combine extra teaspoon oil and french shallot in a small pan and sauté until soft, about 1 minute. Add brandy and cook until most of the brandy has evaporated, about 1 minute. Remove pan from the heat, stir in sour cream and season with pepper. Serve with the pork, together with snowpeas.

Recipe source…..www.heartfoundation.org.au

For More Yummy Recipes visit Our Website Pasgroup

 

Sweet chilli and basil stir fry with crispy noodles

Posted on by
Reply

Sweet chilli and basil stir fry with crispy noodles

Sweet chilli and basil stir fry with crispy noodles

Need something quick for dinner? This 20 minute stir fry uses fresh vegetables and crispy noodles to make this pork stir fry unique and delicious.

Serves: 4
Cooking time: 40 minutes

Ingredients

500g Pork fillet sliced*
1 tablespoon olive oil*
2 teaspoons chilli paste
2 cloves garlic crushed
12 basil leaves torn
2 tomatoes seeded and diced
100g baby beans blanched
1 continental cucumber diced
Crispy noodles to serve
Steamed rice to serve*

Make this meal healthier by using Tick approved ingredients.
*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

1. Combine the sliced pork fillet, garlic and chilli paste in a small bowl.

2. Heat the oil in a large wok over medium heat and fry the basil leaves until clear and crisp. Remove gently and set aside to drain.

3. Increase the heat to high and stir fry the pork fillet for 2 – 3 minutes.

4. Toss through the tomato and beans and heat through.

5. Fold through the cucumber and spoon stir fry onto a bed of crispy fried noodles.

6. Top with the fried basil leaves and serve with steamed Jasmine rice.

Recipe source…..www.heartfoundation.org.au

For More Yummy Recipes visit Our Website Pasgroup

 

 

Tandoori chicken burger

Posted on by
Reply

Tandoori chicken burger

Tandoori chicken burger

Easy to prepare and light but filling enough for dinner, this chicken burger is bursting with flavour.

​Serves 4
Preparation time: 30 minutes
Cooking time: 25 minutes

Ingredients
​2 tbs tandoori paste
500g lean chicken mince
2 tbs chopped coriander leaves
1/2 lime, juiced
1/4 cup fresh wholegrain breadcrumbs*
1 egg, lightly beaten*
Olive oil spray*
4 small grain bread rolls*
1/4 cup reduced fat yoghurt*
100g baby Asian salad mix

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

​1. Combine the tandoori paste, chicken, coriander, lime juice, breadcrumbs and egg in a bowl. Mix until well combined. Shape mince mixture into four patties, place onto a plate, cover and refrigerate 30 minutes if time permits.

2. Preheat oven 220°C (200°C fan-forced). Line a baking tray with non-stick baking paper.

3. Heat a non-stick frying pan over medium-high heat. Spray both sides patties lightly with oil and cook, two at a time, for 2-3 minutes each side until light golden. Transfer to the lined baking tray. Place the patties into the oven and bake 10 minutes or until cooked through.
4. Split bread rolls and lightly toast. Place the bases of the rolls on serving plates, spread each with 3 teaspoons yoghurt. Top with patties and salad mix. Sandwich together with bread top and serve with additional salad mix.

 

Minted Lamb And Vegetable Soup

Posted on by
Reply

Minted Lamb And Vegetable Soup

Minted Lamb And Vegetable Soup

Ingredients

Serves : 4

  • 3 large carrots
  • 2 cups frozen peas
  • 3 medium potatoes
  • lamb leg joint or shank
  • enough water to cover the meat
  • 5 tablespons mint sauce
  • salt and pepper to taste

Directions

Preparation:5min  –  Cook:2hours  –  Extra time:25min  –  Ready in:2hours30min

  1. Boil water add the meat and cook for approx 30 mins.
  2. Add chopped carrots, potatoes and frozen peas and a dash of salt and pepper to taste.
  3. Leave to simmer for one and a half hours (keep scraping the froth off).
  4. 5 minutes before serving, add 4-5 heaped teaspoons of mint sauce maybe more depending on how much flavour you require.
  5. Serve with a nice uncut crusty loaf of bread

Recipe source…..allrecipes.com.au

For More Yummy Recipes visit Our Website