Tag: Easy

Chicken and Bacon Pasta Bake

INGREDIENTS

  • 2 Chicken Breasts, cooked, shredded
  • 500g Pasta, gluten free (I used Penne, but spirals or macaroni would work well as well)
  • 2 tsp Garlic Infused Oil
  • 6 rashers Streaky Bacon, sliced into 1cm thick pieces
  • 500ml Cream (lactose-free for those following a green FODMAP lifestyle)
  • 300g Corn Kernels, tinned, drained
  • 200g Spinach, roughly chopped
  • 250g Broccoli, roughly chopped
  • Salt, to taste
  • Pepper, to taste
  • 2C Cheddar Cheese, grated

INSTRUCTIONS

  1. Pre-heat oven to 190°C.
  2. Cook pasta according to packet instructions. Once cooked, drain.
  3. Over a medium high heat, heat the garlic infused oil in a frying pan.
  4. Add the bacon to the frying pan and brown both sides. Remove the pan from the heat once the bacon has cooked through.
  5. Add the bacon and the oil from the pan into a bowl, along with the drained pasta, cream, chicken stock powder, corn kernels, spinach, broccoli, and bacon. Add salt and pepper to taste.
  6. Spread the mixture into a baking dish, sprinkle over the cheese, and bake for 25 minutes until the cheese has browned.
  7. Serve immediately while warm.

SERVE WITH

A green salad.

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Savory Mince

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 500g Beef Mince
  • 1 Tbsp Mixed Italian Herbs, dried
  • 2 Tbsp Cornflour
  • 1/4C Tomato Sauce/Paste (ensure it is FODMAP friendly)
  • 3C Mixed Vegetables, diced or thinly sliced (I used 60g Peas and the rest Carrots)
  • 1 tsp Soy Sauce (ensure it is GF)
  • 500g Beef Stock (2 tsp Beef Stock Powder mixed with 2C Water) (ensure it is FODMAP friendly)
  • 1/2 tsp Pepper, to taste
  • 1/4 tsp Salt, to taste

INSTRUCTIONS

  1. Heat the oil in a frying pan over a high heat.
  2. Add the mince to the pan and brown, ensuring it is broken up and not clumping together.
  3. Turn the heat down to medium. Add the mixed herbs and cornflour, and mix through.
  4. Add the tomato sauce, mixed vegetables, soy sauce, and beef stock, and mix through. Simmer for about 15 minutes, stirring occasionally, until the vegetables are cooked through, and the gravy has reduced and thickened.
  5. Add the salt and pepper, to taste.
  6. Serve while warm.

SERVE WITH

Mashed potatoes, rice, or on toast.

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Mince and Cheese Pie

INGREDIENTS

  • 500g Beef Mince
  • 2 Tbsp Garlic Infused Oil
  • 2C Beef Stock Liquid (2 tsp Beef Stock Powder (fodmap friendly) mixed with 2C warm water)
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1C Mixed Vegetables, 1x1cm diced (I used carrots, corn, peas, beans)
  • 1 Tbsp Tomato Sauce/Paste (fodmap friendly)
  • 1 Tbsp Soy Sauce (gluten free)
  • 2 tsp Mixed Herbs
  • 1 Tbsp Cornflour
  • 1/4C Water
  • 2C Cheddar Cheese, grated
  • 1 piece Flaky Pastry (gluten free)
  • 1 Egg
  • 1 tsp Milk

INSTRUCTIONS

  1. Pre-heat your oven to 180°C.
  2. Heat the garlic infused oil in a frying pan over medium-high heat.
  3. Add the beef mince and brown (about 5 minutes).
  4. Add the beef stock liquid, salt, pepper, tomato sauce, mixed vegetables, and mixed herbs. Stir to combine and simmer for about 20 minutes.
  5. Make a cornflour slurry with the water and cornflour, mixing them together in a ramekin. Ensure there are no lumps.
  6. Add to the pan, and cook for a few minutes until the gravy has thickened.
  7. Add the pie filling into a baking dish – I used a 28x18cm rectangle, however a round dish or square dish is fine to use also!
  8. Top the filling with your cheese (feel free to add more than the recipe calls for if you want extra cheesiness).
  9. Roll your pastry across the top of the cheese/filling mix, so that the top is fully covered with pastry. You may need to cut your pastry to fit. Prick small holes in your pastry using a fork or a sharp knife.
  10. Mix the egg and the milk together in a small dish or ramekin to create an egg wash. Brush the egg wash over the top of the pastry.
  11. Bake the pie in the oven for about 40 minutes until the pastry is golden.

SERVE WITH

A green salad.

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Slow Cooked Corned Beef

Incredibly Easy: Corned Beef

INGREDIENTS

  • 1 kg Corned Beef/Silverside (ensure it is FODMAP friendly)
  • 1 Bay Leaf
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Black Peppercorns, whole
  • 1/2 tsp Coriander Seeds
  • 1/4 tsp Cloves, whole
  • 1 tsp Brown Sugar
  • Water

INSTRUCTIONS

  1. Add everything into a slow cooker pot, adding sufficient water that the meat is covered.
  2. Turn on high for 8 hours.
  3. Remove meat from the pot and cut off the fat.
  4. Slice, and serve.

SERVE WITH

Mashed or roasted potatoes, and a selection of steamed vegetables i.e. carrots, green beans, broccoli, or peas. A dollop of wholegrain mustard for the meat is a super tasty addition as well.

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