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Sausage Pasta Bake

Spaghetti Carbonara

Serves: 4

Calories per serve 376cal

 Ingredients:

250g dried spaghetti

100g lean bacon, sliced

1 clove garlic, crushed

1/2 cup low-fat evaporated milk

2 medium zucchini, sliced

1 medium carrot, sliced

1 egg

1/4 cup parmesan cheese, grated

pinch ground pepper

Instructions:

1. Bring two pots of water to the boil
2. Into one pot add the spaghetti and boil for approximately 10 minutes or until al dente
3. Heat a frying pan and cook the sliced bacon.  The bacon will render its own fat so no need to add more
4. Once bacon is crispy, add garlic and stir gently
5. Remove from heat before garlic browns and add evaporated milk, set aside
6. Once the pasta is cooked, drain and set aside
7. In the second pot of boiling water blanch the zucchini and carrots for one minute
8. Drain and add to the pasta
9. Add the bacon and evaporated milk, egg, parmesan cheese and pepper to the pasta as well
10. Mix well and serve

Notes:

This recipe does not hold well.  For large quantities we suggest preparing this in batches and serving as soon as possible.

Lamb Mousaka

Serves 4

Calories per serve 399

Ingredients:

oil spray

1 red onion, finely diced

1 large carrot, finely diced

2 cloves garlic, crushed

500g lean lamb mince

2 tablespoons no-added-salt tomato paste

400g can no-added-salt chopped tomatoes

2 medium eggplants, trimmed, cut in 1/2cm-thick slices

1 cup reduced-fat Greek yoghurt

1 egg

1/3 cup crumbled reduced-fat feta

4 cups steamed vegetables, to serve

Instructions:

1. Spray a large saucepan with oil and cook onion and carrot over a medium heat, stirring occasionally, for 6-7 minutes until vegetables are soft. Add garlic and cook for 1 minute.
2. Add mince and cook, breaking up with a wooden spoon, for 5 minutes. Drain any excess fat from pan. Add tomato paste, stirring, for 1 minute, then add tomatoes. Bring to the boil then reduce heat to low and simmer for 10 minutes or until thick. Season to taste and remove from heat.
3. Meanwhile, spray a large chargrill pan or frying pan with oil and place over a high heat. Chargrill eggplants, in batches, for 2 minutes each side until lightly charred and tender.
4. In a small bowl whisk yoghurt, egg and feta until well combined. Season to taste.
5. Spoon one-third of the lamb mixture into the base of a 1.5-litre (6-cup)-capacity ovenproof dish. Top with one-third of the eggplant slices to evenly cover lamb. Repeat with another 2 layers of lamb and eggplant. Spread yoghurt topping over the top layer of eggplant and bake for 35-40 minutes until topping is golden brown. Serve with steamed vegetables.

Veggie option make the same but replace the lamb with cooked veges, roasted will go really well.

Slow Cooker Lamb Shanks with White Bean Mash

Slow cooked Lamb Shanks
Serves 3
Calories per serve 194
Prep time: 10 minutes
Time to cook: 4-7 hours + 10 mins for gravy

Ingredients:

• 1/2 cup lamb stock or stock of your choice
• 3 (300g) Lamb Shanks
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 teaspoon fresh rosemary, chopped
• 1 medium (80g) carrot, sliced into 1cm thick rings
• 1 garlic clove, peeled and crushed

Instructions:

1. Add the stock to your slow cooker.
2. Season the lamb shanks with salt, pepper and rosemary. Place the shanks, carrot and garlic in your slow cooker.
3. Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until lamb is very tender.
4. When the shanks finish cooking, set the slow cooker to WARM.
5. Transfer the cooked lamb shanks to a plate. Strain the cooking liquids into a skillet, then return the lamb shanks to the slow cooker and cover, to keep warm while you thicken the gravy.
6. Boil the cooking liquids over medium-high heat, whisking often, until reduced into a thick, fragrant sauce, about 10 minutes.
7. Transfer the lamb shanks to plates, spoon the gravy over them and serve.

White Bean Mash 
Serves 3
Calories per serve: 155
Time to cook 15mins

Ingredients:

• 1 400g can cannellini beans
• 1 tablespoon Olive oil
• 1 sprig Rosemary and thyme

Instructions:

1. Heat the beans and a couple of tablespoons of their liquid with rosemary and thyme in a pan over a low heat for 10 minutes, or until warmed through.
2. Remove the Rosemary and thyme sprigs.
3. Add the olive oil.
4. Mash the beans with a fork.

1 1/2 cups (160g) frozen peas (can use fresh veggies)
Serves 3
Calories per serve: 53cal

Venison Slow cooker Casserole

Serves 4
Calories per serve: 301cal + 361cal with roasted vegetables
Time to make: 25 mins plus 9 hours cooking

Ingredients:

• cooking oil spray
• 450g diced venison
• 2 tablespoons wholewheat flour
• 2 teaspoons vegetable oil
• 1 medium onions, quartered, sliced
• 200g button mushrooms
• 1 cup red wine
• 2 medium carrots, cut in 2-3cm chunks
• 2 sprigs rosemary, each 10cm long
• 4 sprigs thyme, each 10cm long
• salt and pepper, to taste

Instructions:

1. Set slow cooker to high.
2. Place venison in a large bowl and add flour to coat.
3. Heat half the oil in a large non-stick frying pan over a medium-high heat. Add floured venison (best to do this in batches unless you have a very large pan). Lightly brown all sides. Transfer browned meat to slow cooker.
4. Add remaining oil to frying pan then stir in onions and mushrooms (leave small mushrooms whole or halve larger ones). Cook, stirring occasionally, until onion softens and begins to brown. Pour in wine. Scrape loose any bits stuck to pan base. Transfer pan contents to slow cooker.
5. Add carrots and herbs to slow cooker. Cover, turn to low, and cook for 7-9 hours or until venison is tender.
6. Divide into 4 portions.
7. Serve with 1 portion of Rainbow Roasted Vegetables that has been divided into 4.

NOTE:  Extra portions for lunch tomorrow and freeze well.

more to come 🙂