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    35 Recipes

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    This is based on my recipe #268638 but this one includes anchovies so unless you eat fish it's not vegetarian. Use a disposable foil tray if you don't have a large enough baking dish. This is my first recipe trying anchovies and I've got to say that I really enjoyed what they bring to the dish. Come on be brave, "they're just hairy, not scary"! Please note that prep time is time to make the lentil sauce.

    Recipe #308736

    We made this after looking at a heap of Zaar recipes, but then we left things out and put things in that needed to be used up! When Mark said "it looks so green" I just had to share. Even if no-one else likes it at least we've got it saved for next time. Measurements are a bit of a guess, so feel free to adjust to your tastes.

    Recipe #307472

    Adapted from the Australian Biggest Loser cookbook. Will be posting other recipes using evaporated milk as it's such a wonderful ingredient... the feel of a rich, creamy sauce but a lot lower in fat. Hope you enjoy this! I think you could use other pasta shapes too.

    Recipe #307052

    From the Australian Biggest Loser "Change your Life" Book. This is yummy hot, warm, cold, or in Sandwiches. Freezes OK too. There are vegetarian loaves on Zaar but this one is just a bit different and has become a favorite for us. Followed the recipe as is, except added corn kernels and left out the pine nuts. We also added 1/2 a capsicum that we had to use up. Have marked these three ingredients as optional.

    Recipe #307049

    Recipe courtesy of Fast Ed from Better Homes and Gardens, and what a winner, at least that's what we thought! I've adjusted it to use a whole chicken and a whole can of beans to avoid waste. I also apologise for using the phrase "to taste" so often but to me it's that kind of recipe. Use more pesto if you like, lots of pepper as we did or leave out the salt which we thought was not necessary. Ed served the mixture on toasted ciabatta fingers as a really pretty appetiser, we tried toasted whole slices of ciabatta smeared with rice bran oil spread and then later that night topped our baked spuds YUM! Hope you like this as much as we did. Also the number of servings is just a guess because it would depend on how you served the mixture. Cook time is chill time.

    Recipe #305513

    Have made this a couple of times now so I'm posting it here to keep safe as it came from a Slimming & Health mini-mag that I'm bound to misplace eventually. We added the corn and garlic, and used low fat dairy. Could make as one slice or four individual "pies" using one piece of bread per texas muffin. We enjoyed this as a quick dinner with a salad, but it's also great for lunch.

    Recipe #300645

    Not necessarily unique, but another Friday night surprise from my hubby & he did create it without a recipe. Simple with lots of flavours we hope you enjoy it as much as we did!

    Recipe #294067

    My lovely hubby surprised me with this for dinner last night. The Aussie twist is that it uses lamb mince but is also full of veggies and contains lentils. Not bad for an American who never used to eat lamb & as for lentils, well they never came home from the supermarket and now we have a cupboard full of them. Easy and delicious, enjoy! Thanks honey for a great recipe xo

    Recipe #290837

    Searched on Zaar, & this is really a blend of several recipes. This makes a lot so we layer the ingredients into a deep foil tray, the disposable kind.

    Recipe #268638

    We made this tonight for dinner and loved it so I thought I'd share. Easy, simple and delicious. I also think it could become like a "mother" or base recipe & to it you could add smoked chicken, tuna, other legumes, even different salad or vegetables. Source: Good Taste, December 2007

    Recipe #268516

    I made this up to go with JanRoundOz's #21138 Roast Leg of Lamb with Rosemary and Garlic, a nice change from a thicker gravy. I like making pan gravies when I roast, but with lamb it seems too fatty no matter what I do. I think this would nice on chicken or beef too but that's just me - my friend says she'd have it just over roast potatoes! :-)

    Recipe #253327

    My friend Shannon shared this with me when I expressed an interest in adding more legumes and vegetables to my life. Easy, versatile and incredibly delicious. Hope you like it as much as we did. It will be made often in our kitchen; oh and it's even better the next day for lunch.

    Recipe #252402

    I made this up to keep in the freezer at all times whilst on my own "biggest loser" journey to get to my goal weight. It's a soup with a lot of liquid and tons of vegies and can be altered to your tastes and to what you have on hand. I like it this way, that's why I'm posting it so I remember my favorite batch! Try it and let me know your thoughts. Please note I am guessing on the yield as I don't know the exact size of my Aunt's big soup pot!

    Recipe #164408

    Saw this in a magazine, looked glamorous and perfect for a dinner party

    Recipe #96756

    If you love semi dried tomatoes, you should enjoy this! Originally came from a magazine, but I tweeked it to my own tastes. Please use "real" mayonnaise, the other types make it too sweet. This dip can be served with just about anything & is also great as a sandwich spread. Cook time refers to refrigeration.

    Recipe #80364

    Simple, quick, but tasty finger food

    Recipe #80361

    Another good use for leftovers!

    Recipe #80360

    Found this in a magazine and thought it would be a good use for leftovers.

    Recipe #80357

    Recipe from the newspaper. Spicy, delicious, easy to make & great for parties. You can also make small ones for a cocktail party & the recipe easily doubles, triples, etc.

    Recipe #75030

    I saw this in a magazine today & wanted to keep the recipe as I have eaten lots of things like this. Simple, easy & tasty. I have suggested some optional additions, but that's up to you. If desired, you could also add some proscuitto or other meat for a non-vegetarian pie.

    Recipe #69183

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