Tag: GF

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Gnocchi Cottage Pie

Serves 8

Ingredients

500g GF potato gnocchi (La Molisana Pastificio)
500g mince
1 onion, chopped
1½ cups frozen mixed vegetables
¼ cup GF gravy mix
2 tbsp GF Worcestershire sauce
½ cup tomato paste
400g can diced tomatoes
2 tbsp minced garlic
1 tbsp curry powder
2 tbsp Italian herbs
1 cup mozzarella, cheddar & parmesan shredded blend
¼ bunch parsley, leaves chopped
2 tbsp olive oil

Method

Heat 1 tbsp oil in pan and add gnocchi and cook, stirring often for 5 minutes our until golden brown. Transfer to a dish for later.
Add remaining oil to a large ovenproof pan and add mince and cook, stirring to break up any lumps, until browned.
Add onion to meat and cook for 5 minutes. Add frozen vegetables and stir through for 2 minutes until heated.  Add 1 cup hot water, and sprinkle gravy mix over meat mix. Add Worcestershire sauce, tomato paste, garlic, curry powder, Italian herbs and can of tomatoes and stir well.
 Preheat oven grill to high. Spoon gnocchi over beef mixture. Top with grated cheese and grill for 5-6 minutes or until golden brown.

Serve sprinkled with parsley.

Energy 2054 kJ per serve

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Fakeaway Fajita Bowls

Ingredients
8 Family Faves Sweet Chill Crunchy Chicken Tenders (thawed)
1 Red Onion, thinly sliced
1 Red Capsicum, seeded & thinly sliced
1 Green Capsicum, seeded & thinly sliced
I tbs olive oil
2 tsp Mexican spice mix
2x 250g pkts microwavable Mexican-style rice
230g pkt Mission Original White Corn Tortilla Strips
¼  cup (60g) drained picked jalapeno slices (optional)
½ cup (120g) sour cream
⅓   cup (85g) tomato salsa
Coriander sprigs, to serve

Method
Preheat oven to 220°C (200°C fan-forced).
Line a large baking tray with baking paper.
Arrange chicken, onion and combined capsicum onto tray.
Drizzle veggies with oil.
Sprinkle chicken spice mix.
Bake for 25 mins or until chicken is golden and heated through and vegetables are tender.
Cut each chicken tender into 3 pieces.
Prepare rice by following instructions on the packet.
Divide the rice among serving bowls.
Arrange tortilla strips around the edge of the bowls.
Top the rice with the vegetable mixture, chicken and jalapeño.
Spoon over sour cream.
Drizzle with the salsa.
Sprinkle with coriander sprigs to serve.

Serves 4

Info—Energy 3650 kJ per serve

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Creamy Peppercorn Chicken Tray Bake


Ingredients
4 carrots, cut into quarter lengthwise
1kg Chicken Breast Fillets, cut into 4 pieces
200g pack Peppercorn Sauce
1½ cup (125ml) thickened cream
200g frozen green beans
250g Microwave Rice (any type)

Method
Preheat oven to 220°C (200°C fan-forced). Grease a large rimmed baking tray.
Place the carrot and chicken on the prepared tray. Spray with olive oil spray.
Bake for 20 mins or until chicken is golden.
Combine the peppercorn sauce and cream in a small bowl. Pour evenly over the chicken and carrots on the tray. Bake for 15 mins.
Add beans to tray, arrange the beans around the chicken. Bake for 5 mins or until beans are bright green.
Cook rice as instructed on the packet.
Serve meat, vegetables and rice among bowls.

Serves 4

This meal is perfect for leftovers to be frozen and reheated in the microwave.

Info—Energy 1965kJ per serving

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Apricot Chicken


Ingredients
2 tsp oil
600g chicken breast, cubed
1 large onion, sliced thinly
1 packet GF French Onion Soup
1 tablespoon Keens curry powder
405ml can apricot nectar
410g can apricot halves in juice, keep 1 cup juice. Cut apricots into quarters.
Basmati rice


Method
Heat oil in pan over medium heat.
Cook chicken and onion for 10 minutes, stirring until golden brown.
Combine soup mix, curry powder and apricot nectar and juice and pour into chicken.
Cover, reduce heat and simmer for 10 minutes, stirring occasionally.
Stir in apricot quarters and heat for 5 minutes.

Serve with steamed rice.

Serve 4 people

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Bolognese Mince with Baked Potatoes

Ingredients
500g mince
1 large onion, diced
2 tblsp crushed garlic
2 x cans diced tomatoes
1/4 cup herbed tomato paste
3 tblsp Italian herbs
2 tblsp dried parsley
3 tblsp GF worcestershire sauce
1/2 cup beef stock (2tblsp powder stock to 1/2 cup water)
Grated cheese
6-8 large potatoes

Instructions for Bolognese
In a large pan brown mince for 10 minutes and add onion, garlic, herbs, sauce and paste and mix well.
Cook for 10 minutes and add tomatoes, paste and stock, mix well and cook slowly for another 30 minutes.

Instructions for Potatoes
Pierce potatoes with fork and pre-cook in microwave for 10 minutes on plate with wet paper towel under and on top of the potatoes.
Place potatoes in a large bowl and pour over a little olive oil and a large sprinkle of salt and toss in bowl.
Place into pre heated air fryer at 210⁰ C for 40 minutes.
Turn potatoes at 20 minutes.

Build stuffed potato
Place potato in deep dinner bowl and cut across the top, turn and cut again.
Using a soup spoon squash the potato from centre to edge of bowl.
Spoon meat over the top of the squashed potato and sprinkle with grated cheese.

Makes 6-8

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Cheeseburger Casserole Bake

Ingredients
1 tsp Olive Oil
500g Mince
¼ tsp White Pepper, ground
150g Bacon, diced
1 Onion, diced
¼ cp Tomato Sauce
¼ cp GF Yellow Mustard
¼ cp Mayonnaise
2 tblsp GF Worcestershire Sauce
1 tsp Garlic Powder
1 cp grated Cheese
3 large Egg
1/4 cp thick Cream

Instructions
Preheat your oven to 190C.
Place a large saucepan over high heat, add the oil, mince, salt and pepper.
Break the beef up and cook until browned, then remove from the heat.
Place the bacon into a non-stick frying pan over high heat and fry until crisp, drain off the fat and add the bacon to the beef mixture.
Add the onion, tomato sauce, mustard, mayonnaise, Worcestershire, garlic powder, and half the cheese into the beef mix. Mix well.
Add the beef mixture to a casserole dish.
In a bowl, whisk together the eggs and cream, pour over the beef mixture.
Top with the remaining cheese and bake for 30 minutes.

Serves 4-6 people

Serve with GF chips

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Chicken Laksa

Ingredients
500g skinless chicken breast, cooked & shredded
Black pepper
2 tblsp olive oil
1 tblsp minced garlic
1/2 tblsp minced ginger
1 tblsp minced lemongrass
1/2 tsp minced chillies
1 bottle Ayam laksa paste
1 tblsp raw/brown sugar
500 ml GF chicken stock
250 ml can cocnut cream
1 tablespoon GF soy sauce
2 portions GF noodles (rice vermicelli)
100 ml lime juice
1 med carrot, cut in thin sticks
3 large shallots, thinly sliced
1/4 cup bean sprouts, chopped
3 tblsp fresh coriander leaves, chopped
Optional—chopped chilli

INSTRUCTIONS
Season the chicken with ground black pepper and fry in pan, when cooked, set aside.
Heat oil in a medium pot over medium heat. Add the garlic, ginger, lemongrass and chillies and cook for 4 minutes.
Add the laksa paste and brown sugar. Cook for 3 minutes, letting all the flavours meld together and add the chicken stock, coconut cream and soy sauce.
Bring to a boil, cover and allow to simmer for 10 minutes.
Soak the noodles in boiling water for 10 minutes. Drain and serve into large noodle soup bowls.
Shred the cooked chicken and distribute among the bowls and pour any juices from the roasting pan into the broth and season with lime juice and more soy sauce to taste.
To assemble the laksa, pour the broth over the noodles and chicken. Top with bean sprouts, coriander, shallots and chilli, if using.

Serves 6-8

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Massaman Beef Curry

Ingredients
1 kg topside steak, diced
1 jar Ayams Massaman paste
1 tablespoon minced garlic
1 teaspoon minced ginger
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
2 tablespoon beef stock powder
4 bay leaves
400 ml can coconut milk
400 ml can coconut cream
2 onions, sliced
6-8 lge potatoes, cubed
1 cinnamon stick
2 star of anis

Method
Add beef and onion to slow cooker.
Add massaman paste, cumin, garlic, ginger, spices, bay leaves, cinnamon stick, star of anis and stock and mix well.
Add potatoes, coconut milk.
Cook for 3-4 hours.
Before serving add coconut cream and stir through.

Serve with rice

Serves 6-8 people

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Mince Chop Suey

Ingredients
500g mince
1 large onion, chopped
1 tablespoon curry powder
5 cups water
2 packs Coles GF Chicken Brown Rice Noodle Soup 210g
1 cup frozen beans
1 cup frozen peas
1 cup carrot, sliced
1 can corn kernels
4 stalks celery, sliced
3 cups cabbage, shredded
Cornflour for thickening

Method
Brown mince and onion together and drain off fat.
Add to slow cooker and add water, soup, curry and all vegetables and cook on medium for 6-8 hours.
If mixture needs thickening mix 1 tblsp cornflour in a small amount of water until smooth and add to slow cooker.

Serve with boiled rice or pasta of your choice

Serves 6 people

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Creamy Salsa Chicken

Ingredients
500g chicken breast, diced
1 x 300g jar salsa
1 x 35g packet taco seasoning (2.5 tblsps)
¼ cup water
125 ml sour cream
1 lge Capsicum, chopped
1 lge onion, diced
4 sticks celery, sliced thinly
2 lge carrots, sliced thinly
Olive oil spray

Method
Brown chicken in oiled large pan and add onion.
Add salsa, taco seasoning, vegetables and water to pan and cook slowly.
Once chicken is cooked, about 25 minutes, mix through sour cream
Serve onto plates with rice.

Serves 4

Options—if you don’t want to use vegetables in the meal that is OK but it will make less.