I adapted this from a recipe I found in a "Budget Meals" book. Hearty and delicious, and one of the cheapest meat meals I make. Uses up any vegetables you have in the fridge - I rarely make it exactly as written. Freezes well.
I usually halve this recipe so I can fit it into my casserole dish.
This is quite a simple pie to make; more like a quiche in look I guess.
A friend brought this over just after I'd had my second baby and I asked her for the recipe as soon as we'd tasted it. My 3 y.o. loves it too (with less curry powder)
Don't be too precious about the ingredients - just add whatever veg you have on hand.
This is a surprisingly delicious chicken dish that uses no added fat or salt, and sets off the couscous perfectly. Don't skip the sultanas even if you're not fond of them - they don't overpower the sauce but add a subtle sweetness to the whole dish.
This is a simple, lovely dahl using brown rice, lentils, split peas and green peas.
I found this recipe in an old weight loss book and adapted it for my own use. To make meal vegan, just omit the yoghurt garnish.
Combination of two recipes from "Cookery the Australian Way". Makes a big lasagne or 2 small ones. Recipe freezes well for --1 month when cooked; can be stored longer if final lasagne layer and cheese sauce are not added.
This can be easily translated to a vegetarian lasagne by leaving out the meat sauce (will only need --150g lasagne and half of cheese sauce), or by substituting a bean or lentil based mix.
Very simple Laksa adapted from a friend's menu plan. Not too hot, but if you like it spicy add some finely chopped red chilli. I have added extra veggies in this - the original had just broccolini and red capsicum.
Soy sauce can be substituted for fish sauce if wanted, and prawns or tofu for a variation on chicken.
Found in "Australian Healthy Food Guide" magazine. Simple, tasty biriyani which can also be made with brown rice (although this makes it even further from authentic biriyani). Serve with yoghurt and flat bread.
Very simple to prepare stock-type soup. This is what almost everyone's mum had on the back of the stove in winter. It comes from my favourite cookbook "Cookery the Australian Way", 5th edition. Add any favourite or leftover veg, or a can of tomatoes, or anything you like.
I was looking for a very vegetable-y risotto with lots of colour, and put this one together from several recipes. You can sear the capsicum under a hot grill or open flame for an added taste kick, and omit the cheese when serving to make meal vegan.
*UVC - "unidentifiable vegetable content".
Posted across from bestrecipes.com.au - thanks Emma. This bolognaise has a lot of extra veggies hidden in the sauce - we've had no trouble getting our small kids to eat it. Can be done without the slowcooker step, but that's what really makes this recipe taste good.
If your kids notice and refuse grated zucchini, peel the green off before you grate it.
Sauce also freezes well for a quick meal on a busy night
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