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On the Menu - January 2018
Simple Summer Meals
Summertime is for easy meals at the end of long, hot days, and all these meals are easy, taking less than 15 minutes of prep time and around the same in cooking time. Dinner can be on the table in under 30 minutes! And without hurting your grocery budget!
Tuna Pasta Salad
Ingredients:
375g mall shell pasta
400g tuna in water, drained well
2 medium celery stalks, sliced
1 small red onion, diced
400g can peas, well drained
1 cup mayonnaise
1 tbsp lemon juice
Salt and pepper, to taste
Method:
Cook the pasta in a large pot of boiling water. Drain and rinse with cool water. Do not overcook,
otherwise the noodles will get mushy. Once the noodles have cooled, place them into a large mixing bowl and add
the drained tuna, sliced celery, diced red onion, drained peas, mayonnaise, lemon juice and salt and pepper to taste. Gently stir to combine all the ingredients, mixing well. Cover and chill for at least an hour and to allow the flavours to mix.
Ingredients:
375g mall shell pasta
400g tuna in water, drained well
2 medium celery stalks, sliced
1 small red onion, diced
400g can peas, well drained
1 cup mayonnaise
1 tbsp lemon juice
Salt and pepper, to taste
Method:
Cook the pasta in a large pot of boiling water. Drain and rinse with cool water. Do not overcook,
otherwise the noodles will get mushy. Once the noodles have cooled, place them into a large mixing bowl and add
the drained tuna, sliced celery, diced red onion, drained peas, mayonnaise, lemon juice and salt and pepper to taste. Gently stir to combine all the ingredients, mixing well. Cover and chill for at least an hour and to allow the flavours to mix.
Barbecue Chicken Nachos
Ingredients:
1 200g bag corn chips
2 cups bbq chicken, shredded
3/4 cup BBQ sauce
2 cups grated cheese
Method:
Preheat oven to 180 degrees Celsius. Place corn chips in the bottom of large baking dish. In a mixing bowl, toss the shredded chicken and BBQ sauce. Spread on top of the corn chips. Sprinkle the grated cheese over the top. Bake for 10 minutes, or until cheese has melted. Optional garnishes – chopped coriander and/or diced red onion.
Ingredients:
1 200g bag corn chips
2 cups bbq chicken, shredded
3/4 cup BBQ sauce
2 cups grated cheese
Method:
Preheat oven to 180 degrees Celsius. Place corn chips in the bottom of large baking dish. In a mixing bowl, toss the shredded chicken and BBQ sauce. Spread on top of the corn chips. Sprinkle the grated cheese over the top. Bake for 10 minutes, or until cheese has melted. Optional garnishes – chopped coriander and/or diced red onion.
Grilled Balsamic Veggies
Ingredients:
1 zucchini, sliced
1 yellow squash, sliced
1 red capsicum, seeded and cut into chunks
1 green capsicum, seeded and cut into chunks
1 yellow capsicum, seeded and cut into chunks
2 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper, to taste
Method:
Toss the vegetables together in a large bowl with the balsamic vinegar, olive oil and a little salt and pepper. Let marinate for at least an hour, tossing once or twice to coat the veggies. Add all the veggies to a large piece of foil and fold the rims/edges of the foil up to make a ‘dish’ to cook them all in. Barbecue for 15 to 20 minutes, or until veggies begin to soften and char. Cooking time may vary depending on heat of the barbecue and thickness of the vegetable pieces. Once
cooked, transfer to serving platter and sprinkle a little Parmesan cheese as a garnish.
Ingredients:
1 zucchini, sliced
1 yellow squash, sliced
1 red capsicum, seeded and cut into chunks
1 green capsicum, seeded and cut into chunks
1 yellow capsicum, seeded and cut into chunks
2 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper, to taste
Method:
Toss the vegetables together in a large bowl with the balsamic vinegar, olive oil and a little salt and pepper. Let marinate for at least an hour, tossing once or twice to coat the veggies. Add all the veggies to a large piece of foil and fold the rims/edges of the foil up to make a ‘dish’ to cook them all in. Barbecue for 15 to 20 minutes, or until veggies begin to soften and char. Cooking time may vary depending on heat of the barbecue and thickness of the vegetable pieces. Once
cooked, transfer to serving platter and sprinkle a little Parmesan cheese as a garnish.
Pesto Stuffed Burgers
Ingredients:
750g mince
4 tbsp pesto
4 slices cheese
Tomato, lettuce, onion, optional toppings
Tomato sauce, mayo, optional condiments
4 hamburger buns
Method:
Form 8 wide and thing patties from the mince. Place four of the patties on a large plate or serving platter. Add 1 tbsp of pesto to each patty, add a slice of cheese on top of the pesto. Then top with the other four patties and pinch the meat around the edges to seal and keep the pesto from oozing out. Cook for 10 to 15 minutes, or until cooked through. Cooking time may vary depending on thickness of your burgers. Prepare optional burger toppings. Serve Pesto Stuffed Burgers on toasted hamburger buns with the optional toppings.
Ingredients:
750g mince
4 tbsp pesto
4 slices cheese
Tomato, lettuce, onion, optional toppings
Tomato sauce, mayo, optional condiments
4 hamburger buns
Method:
Form 8 wide and thing patties from the mince. Place four of the patties on a large plate or serving platter. Add 1 tbsp of pesto to each patty, add a slice of cheese on top of the pesto. Then top with the other four patties and pinch the meat around the edges to seal and keep the pesto from oozing out. Cook for 10 to 15 minutes, or until cooked through. Cooking time may vary depending on thickness of your burgers. Prepare optional burger toppings. Serve Pesto Stuffed Burgers on toasted hamburger buns with the optional toppings.
Greek Chicken Kebabs
Ingredients:
3 skinless chicken breast fillets, cut into 3cm chunks
1/4 cup olive oil
1/4 cup lemon juice
2 tsp oregano
Salt and pepper, to taste
1 red onion, cut into 3cm chunks
3 capsicums, cut into 3cm chunks
2 small zucchini, cut into 1cm circles
about 18 whole green or black olives
Method:
In a large bowl, add the chicken pieces, olive oil, lemon juice, oregano, salt and pepper. Marinate in the fridge for at least 30 minutes. Cut up the veggies and prepare to string the skewers. Once the chicken has marinated, string the chicken pieces, red onion pieces, capsicum pieces, zucchini pieces and olives. Cook for 10-15 minutes, rotating 2 or 3 times, until chicken is cooked through and veggies have softened.
Ingredients:
3 skinless chicken breast fillets, cut into 3cm chunks
1/4 cup olive oil
1/4 cup lemon juice
2 tsp oregano
Salt and pepper, to taste
1 red onion, cut into 3cm chunks
3 capsicums, cut into 3cm chunks
2 small zucchini, cut into 1cm circles
about 18 whole green or black olives
Method:
In a large bowl, add the chicken pieces, olive oil, lemon juice, oregano, salt and pepper. Marinate in the fridge for at least 30 minutes. Cut up the veggies and prepare to string the skewers. Once the chicken has marinated, string the chicken pieces, red onion pieces, capsicum pieces, zucchini pieces and olives. Cook for 10-15 minutes, rotating 2 or 3 times, until chicken is cooked through and veggies have softened.