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Stuffed Zucchini
A great no-carbohydrate dish, easy to prepare and doesn't take too long to cook.
Directions:
Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
In a large bowl, add beef, la vache qui rit or cream cheese, and parsley. Mix well. Spoon mixture into each zucchini boat. Bake at 200 degrees Celsius for about 30 minutes until zucchini are done. Sprinkle mozzarella cheese and return to oven for 3-5 minutes, until cheese is melted. Top with green onions and serve.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
Makes 4 servings
- 4 large zucchini, sliced lengthwise and middle scooped out and reserved
- 350g ground beef
- 1/2 cup chopped red/yellow/green peppers in any combination
- 1/2 cup onion, diced
- 1/3 cup of water
- 1 tbsp taco seasoning
- 2 corners la vache qui rit or 2 tbsp cream cheese
- 1/4 cup of parsley, chopped
- 1/2 cup of mozzarella cheese, shredded
- 1 green onion, sliced thin
Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
In a large bowl, add beef, la vache qui rit or cream cheese, and parsley. Mix well. Spoon mixture into each zucchini boat. Bake at 200 degrees Celsius for about 30 minutes until zucchini are done. Sprinkle mozzarella cheese and return to oven for 3-5 minutes, until cheese is melted. Top with green onions and serve.
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Pasta Primavera
Don't be fooled by the simple ingredients in this dish, fresh vegetables make up a lovely fresh flavour here.
Directions:
Preheat oven to 230 degrees Celsius. Line a baking sheet with foil. Toss zucchini, carrot, red bell pepper, tomatoes, and mangetout together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet. Roast vegetables in preheated oven until tender, about 15 minutes.
Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large pan. Cook onion and garlic until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
Makes 4 servings
- 1 zucchini, chopped
- 1 carrot, cut into matchsticks
- 1/2 red bell peppers, cut into matchsticks
- a handful grape tomatoes
- 1 cup mangetout
- 3 tbsp olive oil, divided
- 2 tsp Italian seasoning (or mix some oregano and thyme)
- 1 tsp lemon juice
- 1 tbsp butter
- 1/2 medium onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tsp lemon zest
- 1/4 cup chopped fresh basil leaves (a handful)
- 1/4 cup chopped fresh parsley
- 2 tbsp balsamic vinegar
- 1/4 cup grated Romano cheese
- salt
- pepper
Preheat oven to 230 degrees Celsius. Line a baking sheet with foil. Toss zucchini, carrot, red bell pepper, tomatoes, and mangetout together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet. Roast vegetables in preheated oven until tender, about 15 minutes.
Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large pan. Cook onion and garlic until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
Chicken Piccata
This dish is a lovely change to grilled chicken. The capers give a tangy twist to the creamy sauce.
Directions:
Using a mallet, pound the chicken breasts until slightly flattened. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour.
Melt 2 tablespoons of butter and oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in colour. Transfer chicken breasts to a plate.
Add the remaining butter to the skillet, add garlic and capers. Add lemon juice, wine, and chicken stock, bring to boil, scraping off the brown bits from the skillet. Season with salt and pepper.
Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Serve the chicken with the sauce poured over, and with some steamed or roasted vegetables.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
Makes 4 servings
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper
- 5 tbsp olive oil
- 4 tbsp butter
- 2 garlic cloves, minced
- 2 tbsp capers, rinsed and drained
- 1/2 cup dry white wine
- 1 cup chicken broth
- 4 tbsp freshly squeezed lemon juice
- 2 tbsp chopped parsley
Using a mallet, pound the chicken breasts until slightly flattened. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour.
Melt 2 tablespoons of butter and oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in colour. Transfer chicken breasts to a plate.
Add the remaining butter to the skillet, add garlic and capers. Add lemon juice, wine, and chicken stock, bring to boil, scraping off the brown bits from the skillet. Season with salt and pepper.
Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Serve the chicken with the sauce poured over, and with some steamed or roasted vegetables.
Slow Cooker Spicy Beef and Bell Pepper
A very simple dish which is great served with Basmati rice or as a stew with a side of mashed potatoes.
Ingredients:
Makes 4 servings
Directions:
Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavour, sauté onion in skillet until golden brown, then add it to the slow cooker.Top with cut up bell pepper. Sprinkle with salt, pepper and garlic. Mix the broth with Tabasco and pour over the peppers and beef. Make sure the beef is mostly covered with the liquid. Set on high heat for 3.5-4 hours.
Mix 1/2 cup water and 3 tablespoons corn starch. Add as much of the liquid from the meat and pepper mixture as you can, and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavour. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
- 1kg beef shoulder, cubed
- 2 bell peppers, chopped in 1 inch squares
- 1 medium onion, sliced
- 1 cup beef broth
- 2 tbsp corn starch, or more as required
- 1 tsp garlic powder
- 1/3 cup chopped parsley
- 2 tsp salt
- 1 tsp black pepper
- 1/2 fresh chilli, chopped finely
- 1 tsp Tabasco sauce
Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavour, sauté onion in skillet until golden brown, then add it to the slow cooker.Top with cut up bell pepper. Sprinkle with salt, pepper and garlic. Mix the broth with Tabasco and pour over the peppers and beef. Make sure the beef is mostly covered with the liquid. Set on high heat for 3.5-4 hours.
Mix 1/2 cup water and 3 tablespoons corn starch. Add as much of the liquid from the meat and pepper mixture as you can, and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavour. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.
Adapted from Original Recipe
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