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Spicy Chow Mein in Lettuce Cups!

Spicy Chow Mein in Lettuce Cups!


I think of this is as an alternative to tacos (which we love) but a little less carb heavy, and you can really pack the veg in this dish without the kids getting fussy.

I like quite spicy food, so if you don’t like too much heat then I would just add one teaspoon of chilli flakes to start and keep tasting as you cook, as no-one knows your families taste buds more then you.  I grew up on very hot food, so I had quite a few people test this dish for heat and so far, its had the thumbs up.

This dish is so very cheap and easy to do, you can freeze it (I would leave the noodles out, and boil those up just before serving).  This recipe serves 4-6 people, so if you are a family of four, well you will have some leftover for lunch the next day (Yum!).  This is also great when you unexpectedly have extras at your house for dinner, just plonk the mixture into the middle of the table and lay out the lettuce cups and let everyone serve themselves.  

 

Ingredients

500g of beef mince

1 bunch of finely sliced shallots

2 teaspoons of garlic

1 small packet of vermicelli noodles (or any noodles is fine)

1 teaspoon of ground chilli powder

2 teaspoons of chilli flakes

4 – 5 tablespoons of soy sauce

1 teaspoon of brown sugar

1 level teaspoon of sesame oil

1 & 1/2  level teaspoons of 5 Chinese five spice

1/2 iceberg lettuce

1/4 of finely sliced red cabbage

1 diced (small cubes) zucchini

1 diced (small cubes) carrot

Handful of fresh coriander (to serve)

1/2 red capsicum finely sliced (optional)

 

Method

Brown the mince in the sesame oil, add your spices, garlic and sauces and let simmer for 5 minutes, in the meantime boil up your noodles (they only take a minute or two) and drain.  Add your diced veg, let it cook for another 10 minutes.  Don’t overcook the veg, because you really do want that lovely crunchy texture through the dish.

Place into lettuce cups and serve. Don’t overfill the lettuce cups, because you want to bend it over the mixture almost like a roll when you bite into it.  

I added a few slices of fresh red capsicum on top for that extra crunch.

It’s that easy.

Enjoy!

 

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Easy Roasted Pumpkin & Pine Nut Risotto!

Easy Roasted Pumpkin & Pine Nut Risotto!

Who doesn't love a good Risotto? This is our no fail recipe that is bound to please even the fussiest eater, give it a go as an easy mid week meal!

 

Ingredients:

 1/2 a butternut pumpkin

2 cups of rice,

1 cup of peas

750g of pine nuts,

1 1/2 cups of water & Parmesan to taste.

 

Method:

  • Roast diced pumpkin for 30 minutes at 180.
  • In the meantime boil 2 cups of rice and peas.
  • Roast pine nuts in a seperate tray for 10 minutes before the pumpkin is done.
  • Once pumpkin has cooled, combine the pumpkin and water into a blender.
  • Drain rice and peas. A
  • Add together to form the risotto.
  • Sprinkle pine nuts and Parmesan on top to taste.
  • Enjoy!

 

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Zucchini and bacon slice

Zucchini and bacon slice

This Slice is super easy to make and great for school lunches,  It can be frozen to use at a later date. You can add whatever veggies you have in the fridge too!

Ingredients:

4 rashes of bacon,

2 grated zucchini

2 grated carrots

6 eggs

1/2 cup of milk

1 cup of cheese

1 teaspoon of mustard

1/2 cup of shallots

 

Method:

  • Fry shallots, and bacon in one pan.
  • Combine the zucchini, carrot, cheese, eggs, milk and mustard together in one bowl.
  • Once bacon & shallots has cooled mix through the rest of the ingredients.
  • Place in a oven proof dish and cook on 180 for 35 minutes
  • Slice and serve with a salad!

Serves 8 - 12

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No Rice Fried Rice!

No Rice Fried Rice!

After Christmas we are back on the low carb wagon way of eating. Hubby and I did quite well on it in 2016 losing about 15kgs each, this no rice fried rice is one of the dishes we almost live off when eating low carb, its delicious!

 

INGREDIENTS

1 full cauliflower with the florets broken off ready.

150 grams of ham

1/2 a zucchini

1 onion

2 eggs

1/2  a  red capsicum

1 cup of mixed peas and corn

1 tablespoon of fish sauce

2 tables spoons of soy sauce

1 tablespoon of coconut oil, you can use sesame or olive oil to.

 

METHOD:

Place cauliflower into a blender or Thermomix, blitz in pulses until is rice texture.

Chop up all other ingredients finely.

Add onion and ham to wok or frying pan on medium heat, brown  for 2 mins and then scoop out and put to the side.

Place zucchini, capsicum and corn and peas into wok and cook for 1-2 mins.

Add the blitzed cauliflower to the wok stirring through.

Add the fish and soy sauce and stir through.

Add the onion and ham back to the wok.

While the mixture is cooking, place 2 eggs in a microwave bowl, whisk well then cook on high for 1 min 20 sec, once cooked remove and cut up then add to the mixture. Stir through gently.

Then that’s it, simply serve up and enjoy!

Serves 4

 

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$10.00 Cheesy egg and bacon pie (with a twist)

$10.00 Cheesy egg and bacon pie (with a twist)

Look, this really is like a quiche lorraine, but my old man calls it an ‘Egg and Bacon Pie” possibly because he thinks it sounds more manly, then you know… quiche.

I make this about once a month, we eat about half for dinner and then we have it for lunches the next day.  I always make two and freeze one, yes these freeze really well, and its a great ‘quick we have visitors for lunch’ dish, served with salad (to if your husband is like mine and wouldn’t touch a salad with a ten foot pole, then some good old crinkle cut chips and a garnish, you know – just to make the plate look pretty.

 

Ingredients

6 eggs

1/2 cup of cream

250g of bacon (chopped roughly)

1 teaspoon of mustard (thats the twist)

1 small onion finely diced

1 teaspoon of garlic

1 teaspoon of 

1 sheet of frozen shortcrust pastry

1 cup of grated tasty cheddar cheese

 

Method

Brown the onion, garlic and bacon in a frypan, this is important, don’t put raw onion in the dish, just trust me on that one.  When the onion is clear mix through the mustard.  Sit aside to cool.  In a large bowl whisk your eggs and cream, add the cooled bacon and onion mixture and stir until blended.  In a baking dish, either line with baking paper or coat in a good dose of olive oil or butter, press the defrosted short crust pastry sheet into the dish.  Don’t stress if the pastry is not hanging over the sides, the egg will cook and create a crust as well.  Pour the mixture into the dish and then add your cheese evenly. Season with salt and pepper.

Bake in an oven at 180 for about 30 minutes, to check the egg is fully cooked, put a knife in the centre and if it comes out clean, its cooked!

Enjoy!

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