Chicken and Vegetable pie

 

1 small brown onion, chopped

2 cloves garlic, crushed 

1/4 bunch thyme, leaves picked

500g chicken breast, cut into 1.5cm pieces

2 tbs plain flour

2 cups light milk

4 cups fresh or frozen winter vegetables (eg. carrots, cauliflower, broccoli, peas, corn)

1/2 cup shredded light tasty cheese

pastry or mash potato 

 

Cook onion in oil for 5 minutes or until softened. Add garlic and thyme to pan. Cook, stirring, for 1min or until fragrant. Add chicken. Cook, stirring, for 5mins or until meat is browned. Add flour and stir to coat. Gradually add milk, stirring to combine. Add vegetables and cheese. Bring to the boil. Reduce heat to medium-low and simmer for 10mins or until chicken is cooked and sauce has slightly thickened. Serve with mash potato, bread/toast or place in pie dish, cover with pastry, brush with milk and cook in oven until golden.

Baked Eggplant Meatballs

 

1 medium eggplant, cut into 1cm cubes
500g Woolworths pork & beef mince
1/4 cup pitted Kalamata olives, chopped
1 cup breadcrumbs
25g parmesan, finely grated
1 free range egg, lightly beaten
2 tsp mixed herbs
500g tomato pasta sauce
100g Danish feta, crumbled
parsley, chopped
500g pasta

Heat oil in a large ovenproof frying pan over medium-high heat. Cook eggplant, stirring occasionally, for 5 minutes or until golden. Set aside to cool for 10 minutes. Preheat oven to 200°C. Add mince, olives, breadcrumbs, parmesan, egg and dried herbs and cooked eggplant to bowl. Stir until well combined. Using 1/4 cup mixture at a time, shape mixture into balls. Place balls in ovenproof frying pan. Spray with oil. Bake for 10mins or until golden. Add sauce to pan and top with feta. Bake for 15mins or until meatballs are cooked through and sauce is bubbling. Sprinkle with parsley. Serve with pasta.

Savoury Yoghurt & Spinach Muffins

 2 1/2 cups SR flour
1 tsp garlic powder
2 eggs, lightly whisked
1/3 cup vegetable oil
2 cups greek yoghurt 
1 cup baby spinach leaves, shredded
2 spring onions, sliced
1 cups shredded tasty cheese (plus extra for topping)

Preheat oven to 180°C. In a large bowl, whisk together eggs, oil and yoghurt. Add flour and garlic powder to mixture and fold to combine. Fold through spinach, onion and cheese. Spoon mixture into a greased 12-hole, muffin pan. Top with extra cheese. Bake for 20 mins or until golden.

Via Woolworths