Crunchy Veggie Platter – Always a great way to manage the munchies and get lots of healthy green eaten before the main course.

• Chop a variety of crisp veggies into bite size pieces: carrots sticks, 3 colored capsicum, snow peas, tomato, cucumber, whatever is in season.
• Display attractively on a platter.
• Add crisp wedges of apple and pear.
• Add dips, cheese, nuts, kalamata olives if to taste.
• Serve with rice crackers or other preferred.

Vegetables and Noodle Stir Fry – An easy one for dad to put together!

Ingredients:

• 1 Onion chopped
• 1 Clove garlic crushed
• Grated ginger
• Variety of crisp veggies: carrots, broccoli, snow peas, corn etc.
• Salt & Pepper
• Soy sauce

Instructions:

• Saute onion, garlic and ginger in a tablespoon of olive oil.
• Add veggies and stirfry for 5 minutes.
• Salt and pepper if desired.
• Simmer for 5 minutes or until cooked.
• Cook Asian 2 minute noodles and drain.
• Add noodles to veggies and stir through.
• Splash with soy according to taste.
• Serve.

Carrot and Pumpkin Soup – Always a favorite winter standby!

Ingredients:

• 2 onions chopped
• Olive oil
• Butter
• 4 carrots chopped*
• 2 medium potatoes chopped
• ¼ pumpkin* chopped (whatever you prefer)
• 1 veggie stock cube
• Salt and pepper

Instructions:

• Saute onions in a tablespoon of olive oil.
• Add carrots and a 2 tablespoons of butter if desired.
• Simmer for 5 minutes.
• Add pumpkin, potatoes, vegie stock cube, cover with water
• Salt and pepper if desired.
• Simmer for 30 minutes
• Puree. Add a little more water if consistency too thick.
• Serve with crusty bread.

* Leftover roast carrots and pumpkin can be used too.

Spinach and Pea – A soup that means kids get a good dose of greens!

Ingredients:

• 2 Chopped Onions
• 1 Leek chopped
• Olive oil
• 250g frozen spinach
• 3 cups frozen peas
• 2 medium size potatoes peeled and chopped
• 1 Veggie stock cube
• Salt and pepper
• Water

Instructions

• Defrost spinach.
• Saute onion and leek in a tablespoon of olive oil.
• Add potatoes & vegie stock cube
• Cover with water.
• Salt and pepper if desired.
• Simmer for 5 minutes
• Add 3 cups of frozen peas and spinach.
• Add more water to cover.
• Simmer for 5 minutes
• Puree. Add a little more water if consistency too thick.
• Serve with crusty bread.

Napoletana Pasta Sauce – Always have a batch ready for quick pasta meals.

Ingredients

• 1 x onion
• 4 x garlic cloves
• 1 x 450g can crushed tomato
• 175g tomato puree
• 2 Vegie stock cubes
• Generous pinch dried oregano.
• Salt & pepper to taste

Instructions

• Chop and saute an onion in a tablespoon of olive oil.
• Add tomato, stock cubes and salt & pepper to taste. Add oregano.
• Add a little water if consistency too thick.
• Simmer for 30 minutes.

Kids love spaghetti, penne and stuffed pasta. And they can be turned into a bolognese easily:

• In a pan, brown 250g lean mince in 2 tablespoons of olive oil.
• Add 1/3 cup of wine.
• Stir regularly.
• Simmer for 5 -15 minutes.
• Add pasta sauce and simmer for 30 minutes.

Use napoletana and bolognese for lasagna. Have 250g lasagna sheets on hand and 450g grated mozzarella.

• In a baking dish, layer napoletana sauce, lasagna sheets, meat sauce, cheese etc. End with a generous layer of cheese.
• Bake for 30 – 45 minutes in Mod Oven.

Chicken Snitzel – The children love their hormone free chicken

Ingredients:

• 3 free range chicken fillets
• 1 egg
• 3 cups Cornflakes (crushed)
• Vegetable oil

Instructions

• Cut fillets into portions
• Pound to flatten and place in a bowl
• Add egg and mix through
• Take piece of chicken and crumb individually.
• Heat oil.
• Fry pieces quickly on each side until golden
• Drain and keep warm.
• Serve with roast potatoes, pumpkin and steamed broccoli.