Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Pork
  • Tbsp sesame oil & salt and pepper
  • Onion
  • Stir-Fry Vegetables
  • 400 g noodles
  • Stir-Fry Sauce

Pork with Vegetables & Noodles

Season the pork with the sesame oil, salt and pepper. Quickly stir-fry in a hot wok, this may be best done in two batches. Remove pork from wok and keep warm.

Add the onion and stir-fry about one minute before adding in the Vegetables.

Add the noodles, Stir-Fry Sauce and return the pork to the wok.
Toss over a high heat until hot. Serve in bowls. If wished garnish with peanuts.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Chicken
  • Onion
  • Garlic
  • Carrot
  • Apricot Sauce
  • ½ cup chicken stock
  • 2 Tbsp lite sour cream

Chicken & Apricot

Heat a dash of oil in a large frying pan and brown the chicken pieces over a moderate to high heat until browned. Transfer to a casserole.
Add the onion, garlic and carrot to the pan and cook for 2 minutes.
Add the Apricot Sauce and stock and bring to the boil. Transfer to the casserole, sprinkling the apricots on top.

Cook at 180°C for 45 minutes until the chicken is tender. Stir in the sour cream just before serving.
Serve on steamed rice with some green vegetables.

Crockpot/Slow Cooker Instructions:
Prepare the recipe following step 1 to 4 and place in a slow cooker omitting the chicken stock. Cook on LOW for 4-6 hours (refer to your user manual). Serve as above.

Serve with boiled potatoes & Green Beans.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • Enchilada sauce, divided
  • 1 can corn
  • Mixed capsicum
  • Onion
  • Cream cheese
  • Cooked chicken
  • 1 can (pinto beans, rinsed and drained
  • 10 flour tortillas (6 inches)
  • Grated cheese

Serve with a side salad & Sour Cream

Chicken & Corn Enchilada Bake

Spoon 1/2 cup enchilada sauce into a greased 13×9-in. baking dish. In a large saucepan, cook and stir the cream cheese and sauce over medium heat for 2-3 minutes or until blended. Stir in the chicken, corn & beans.

Place about 1/3 cup of chicken mixture down the centre of each tortilla.

Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.

Cover and bake at 350° for 25-30 minutes or until heated through.

Good For:

Lunch / Dinner

Ready In:

30min

Ingredients

  • 2 rice
  • 1 1/2 cups water
  • 1 cup coconut milk
  • 1 teaspoon salt

Beef Massa man Curry & Coconut Rice

Place Beef, onion, potato and curry mix in slow cooker on low for 4 hours. Add coconut milk.

Serve with Naan bread and & rice (chili and peanuts).

RICE: Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

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