Family Favourites
Chicken, Leek and Broccoli Pasta
Broccoli and Sausage Baked Risotto
Chicken Biryani
Pork, Chorizo and Chickpea Bake
Tomato & Pesto Tart
Pork Steaks and Apple Coleslaw
Apricot Chicken and Risotto
Pork and Chicken Larb Noodle Stir Fry
Wrap Pizzas with Roast Veg and Feta Cheese
Pulled Beef Burgers
Chickpea Tikka Massala
Chicken Souvlaki
Thai Beef Massaman Curry
Greek Lamb Burgers
Pulled Chicken Tacos
Seafood Curry
Lentil Pot Pies
Chicken Pesto Pasta
Butter Chicken
Thai Salad with Peanut Sauce
Mushroom Stroganoff
Makes 4
Calories per serve: 400cal (including rice)
Time to make: 40 mins
GF (DF) F
INGREDIENTS
• 350g lean beef stir-fry strips
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1 brown onion, thinly sliced
• 250g button mushrooms, halved
• 1 cup (250ml) beef stock
• 1 tablespoon Worcestershire sauce
• 1 pot (150g) sour cream or unsweetened yoghurt (optional)
• 200g green beans, topped
• 2 tablespoons chopped chives
• Salt, to season
TO SERVE
Brown Rice (or rice of your choice)
INGREDIENTS
• 2 cups cooked brown rice, 1/2 cup raw. (can use pre cooked quick cups or pouches)
DIRECTIONS
1 Make according to packet instructions.
2 Brown rice makes 1:4
DIRECTIONS
1 Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frypan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.
2 Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden. Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned. Add stock and Worcestershire and bring to the boil. Simmer gently over low heat for 5 minutes or until sauce is reduced slightly. Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened. Meanwhile, steam the green beans for 3 minutes or until tender.
3 Divide the stroganoff and beans among bowls, sprinkle with chives and serve with rice.
Sweet and Sour Pork
Fish Burgers
Honey Pork Chops