Kerry’s family loves a quick & easy as well as tasty lasagne to fuel the kids and adults ready for their respective sports.  Its a busy household in the Leech home so a meal that is quick, tasty and has all the right fuel in one dish is a must!

Quick & easy Lasagne (serves 6)

Spray of canola or olive oil

800 grams lean beef mince

575 gram jar of tomato based pasta sauce

3 cups of chopped mixed vegetables (e.g. mushrooms, capsicum, zucchini, spinach)

Mixed herbs

375 gram packet of fresh lasagne sheets

Large can of tomato soup

1/2 cup grated reduced fat tasty cheese

Dhal Soup                                             Serves 4

Ingredients:

-        2 cups yellow split peas, washed

-        1 large brown onion, finely chopped

-        2 medium carrots, unpeeled, finely chopped

-        6 cloves garlic, crushed

-        1 red chilli, finely chopped (seeds removed if you don’t like it too hot!)

-        1.5 tblsp ground turmeric

SPICE MIX

-        1.5 tsp cumin seeds

-        1 tsp mustard seeds

-        12 fresh curry leaves

-        1 small brown onion, finely diced

-        1 red chilli, finely chopped

-        400g can diced tomatoes

-        2 tblsp chopped fresh coriander leaves

Method:

1. Add 2.5 L cold water to a large saucepan over high heat.  Bring to the boil and add split peas.  Simmer, skimming off foam for 5 minutes.  Reduce heat to medium-low.  Add onion, carrot, garlic, chilli & turmeric.  Stir to combine.  Simmer, stirring occasionally, for 1 hour or until split peas break down and the soup becomes thick.  You may need to add more water if the mixture becomes dry.  Season to taste.
2. To make the spice, heat a saucepan sprayed with vegetable oil to medium-low heat.  Add cumin and mustard seeds.  Stirring, cook for 1 minute.  Add curry leaves, cook, covered for 30 seconds until fragrant.  Add onion.  Cook, stirring for 1-2 minutes or until garlic is golden.  Transfer half to a bowl.
3. Add tomatoes to the remaining half and bring to the boil.  Simmer for 2—3 mins.  Add tomato mixture to split peas.  Stir and add coriander.
4. Serve soup topped with remaining spice mixture.

 

Quick Winter Soup                                             Serves 4

Ingredients:

-        1 tblsp olive oil

-        2 onions, chopped

-        1-2 red chilli’s, seeds removed & finely chopped (depends how hot you like it!)

-        2 celery stalks, chopped

-        2 carrots, chopped

-        2 tsp ground cumin

-        2 tsp ground coriander

-        1.5 cups canned red lentils, rinsed & drained

-        1.5 cups salt reduced chicken or vegetable stock

-        4 tblsp low fat natural yoghurt, to serve

30-minute meals from Holly, Kerry, Lauren, Joe, Jess, Kristute and Jackie

November 14 – 27, 2011

Need dinner in a hurry?  These meals take 30 minutes or less – brilliant!

 

Tandoori Lamb with Bombay Potatoes                        Serves 4

2 Tblsp tandoori paste

1 tblsp honey

2 tblsp low fat natural yoghurt

600g lean lamb steaks

600g baby potatoes, quartered

2 tsp canola or sunflower oil, plus spray oil

2 tsp black mustard seeds

2 tsp mild curry powder (or hot if you like!)

1 tsp garam marsala

2 tsp grated fresh ginger

2 tomatoes, cut into thin wedges

100g baby spinach leaves

100g green beans, cut into 3cm pieces

1. Mix the tandoori paste, honey & yoghurt in a large dish.  Add lamb and coat.  Allow to marinate while preparing the potatoes and salad.
2. Boil or microwave potatoes until tender.
3. Heat 2 tsp oil in non-stick pan.  Add mustard seeds and cook, stiring until they pop.  Add spices, ginger and cooked potatoes.  Stir for 2-3 mins until potatoes are coated and they start to crisp.  Add tomato & spinach and cook until the spinach wilts.
4. Heat non-stick frypan with spray oil.  Add lamb and cook for 2-3 mins per side until cooked to your liking.
5. Arrange potato mixture on each plate and top with lamb.

 

Citrus Chicken with watercress, orange & fetta salad             Serves 6

6 x 150g skinless chicken breasts3 cloves garlic, crushed

4 tblsp orange marmalade

1 orange, cut into thin segments

1 orange, juiced and zested

1 tblsp reduced fat margarine

300ml chicken stock

1 bunch watercress (or bag baby spinach)

~30 small green olives

100g reduced fat fetta

Honey Mustard Crumbed Chicken   Serves 4

 

4 X 125g chicken breast fillets, skin and fat removed

¼ cup seeded mustard                                                ¼ cup honey

½ tsp minced garlic                                                freshly ground black pepper

Approx 1 cup Cornflake crumbs

Salad to serve

 

1.  Preheat oven to 180°.
2. Combine mustard, honey, garlic and pepper in a bowl.
3. Coat each chicken fillet in the mixture, and then roll in cornflake crumbs.
4. Place fillets on a non-stick oven tray lined with baking paper.
5. Bake for 30 to 35 minutes or until cooked.
6. Serve with a fresh tomato and lettuce salad.

Enjoy!