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On The Menu - August 2018
Three really simple, economical meals feature On the Menu for August.
A slow cooker time saver, a quick and easy dinner or weekend brunch and a super fast pasta dish you'll have on the table in under 20 minutes. They're all tasty, easy and cheap, and the leftovers make great freezer meals or lunches.
A slow cooker time saver, a quick and easy dinner or weekend brunch and a super fast pasta dish you'll have on the table in under 20 minutes. They're all tasty, easy and cheap, and the leftovers make great freezer meals or lunches.
Slow Cooker Asian Shredded Beef
Ingredients:
1kg chuck steak
Salt and pepper to taste
1/3 cup hoisin sauce
1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame oil
1 tsp ground ginger
1/2 tsp chilli
1 cup rice
Method:
1. Place the steak into the base of the slow cooker and season with salt and pepper.
2. In a mixing bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, ginger and crushed red pepper.
3. Pour the sauce over the beef in the slow cooker.
4. Set the slow cooker on low and cook for 8 hours. Once finished cooking,shred the beef with 2 forks and mix into the sauce.
5. Cook the rice, as directed.
6. Serve Slow Cooker Asian Shredded Beef over rice.
Ingredients:
1kg chuck steak
Salt and pepper to taste
1/3 cup hoisin sauce
1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame oil
1 tsp ground ginger
1/2 tsp chilli
1 cup rice
Method:
1. Place the steak into the base of the slow cooker and season with salt and pepper.
2. In a mixing bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, ginger and crushed red pepper.
3. Pour the sauce over the beef in the slow cooker.
4. Set the slow cooker on low and cook for 8 hours. Once finished cooking,shred the beef with 2 forks and mix into the sauce.
5. Cook the rice, as directed.
6. Serve Slow Cooker Asian Shredded Beef over rice.
Veggie Tortilla Pizzas
Ingredients:
8 tortillas, flour or corn
1 cup grated cheddar cheese
1 green capsicum
1 small red onion
1/2 cup pizza sauce
1 cup grated mozzarella cheese
Method:
1. Pre-heat oven to 180 degrees Celsius. Line a baking sheet with baking paper.
2. Place tortillas on baking sheet. Sprinkle cheddar cheese evenly over the top of the tortillas using all the cheese amongst the four. Top with another
tortilla over the cheese.
3. Bake for about 4 minutes until the cheese is melted.
4. Dice capsicum and red onion. Spoon pizza sauce over the top tortillas in each pair, then sprinkle with mozzarella cheese, capsicum and onions.
5. Bake for about 4 – 6 minutes until the cheese is melted. Cut into wedges to serve.
Ingredients:
8 tortillas, flour or corn
1 cup grated cheddar cheese
1 green capsicum
1 small red onion
1/2 cup pizza sauce
1 cup grated mozzarella cheese
Method:
1. Pre-heat oven to 180 degrees Celsius. Line a baking sheet with baking paper.
2. Place tortillas on baking sheet. Sprinkle cheddar cheese evenly over the top of the tortillas using all the cheese amongst the four. Top with another
tortilla over the cheese.
3. Bake for about 4 minutes until the cheese is melted.
4. Dice capsicum and red onion. Spoon pizza sauce over the top tortillas in each pair, then sprinkle with mozzarella cheese, capsicum and onions.
5. Bake for about 4 – 6 minutes until the cheese is melted. Cut into wedges to serve.
Grilled Chicken Pesto Pasta
Ingredients:
2 chicken breast fillets, skin off
1 tsp olive oil
Salt and pepper to taste
500g penne pasta noodles
1/2 cup pesto
Method:
1. Place chicken breasts in shallow baking dish and drizzle olive oil over top, then season with salt and pepper. Let sit for 30 minutes.
2. Grill marinated chicken until cooked through. Dice once cooked.
4. Meanwhile, cook pasta as directed on package instructions. Drain and rinse.
5. Toss pesto through hot pasta, add cooked chicken and toss.
6. Serve with green salad.
Ingredients:
2 chicken breast fillets, skin off
1 tsp olive oil
Salt and pepper to taste
500g penne pasta noodles
1/2 cup pesto
Method:
1. Place chicken breasts in shallow baking dish and drizzle olive oil over top, then season with salt and pepper. Let sit for 30 minutes.
2. Grill marinated chicken until cooked through. Dice once cooked.
4. Meanwhile, cook pasta as directed on package instructions. Drain and rinse.
5. Toss pesto through hot pasta, add cooked chicken and toss.
6. Serve with green salad.