Healthy Recipes
Check out these delicious recipes that are healthy and yummy at the same time!!
Scrumptious Summer Ice-Cream
Quesadilla with beans and cheese
Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (serves 4)
- 400g can red kidney beans, rinsed and drained
- 6 x 20cm-round flour tortillas, high fibre option
- 1 cup low fat cheese or mozzarella
- 2 green onions, chopped
- 1 teaspoon lime juice
- 2 tablespoons chopped coriander leaves
- 2 tomatoes diced
- 1/4 cup salsa
Method
- Place kidney beans in a bowl and roughly mash with a fork. Stir through salsa and tomatoes.
- To make a quesadilla, lay a tortilla on a flat work surface. Spread with a little of the bean mixture, some cheese and green onion. Repeat process with another tortilla and place on top of the first. Top with another tortilla to form a stack. Repeat step to make a second quesadilla with the remaining ingredients.
- Mix together coriander and lime juice in a small bowl until combined. Set aside.
- Heat a large non-stick frying pan over medium-low heat. Place one quesadilla in the pan, making sure it remains flat. Cook for 4-5 minutes. Gently slide out of the pan and, using two spatulas, carefully turn it over. Return to the pan and cook for a further 4-5 minutes until golden and crisp around the edges. Remove and repeat with remaining quesadilla.
- Cut into wedges and serve.
Citrus Coleslaw
Preparation Time
10 minutes preparation
Ingredients (there are 6 serves of vegies in this recipe, serves 4)
- 1 orange
- 3 cups cabbage, shredded
- 2 spring onions, sliced
- 1 small green capsicum, seeded and sliced
Dressing
- 1 tablespoon vinegar
- 1 tablespoon orange juice
- 2 tablespoons olive oil
Method
Grate the orange rind and set aside. Peel and slice orange into segments or rings. Combine orange with cabbage, spring onions and capsicum in a serving bowl. Mix dressing ingredients in a separate bowl and add orange rind. Pour over salad and mix well.
Variation
Use pink grapefruit instead of orange. Add sliced kiwi fruit or grated carrot. For a creamy, low-fat dressing, mix ¼ cup low-fat natural yogurt, ¼ cup reduced-fat mayonnaise, juice of ½ lemon and 1 teaspoon wholegrain or French mustard.
Ratatouille
Ratatouille is a southern French dish made from eggplant, zucchini, onions, capsicums, tomatoes, and garlic.
Preparation and cooking time
10 minutes preparation + 30 minutes cooking
24 serves of vegies in this recipe
Ingredients (serves 6)
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 1 medium-large zucchini, diced
- 1 medium eggplant, diced
- 1 medium green capsicum, seeded and diced
1 medium red capsicum, seeded and diced - 2 ripe tomatoes, chopped
- 2 cloves garlic, chopped
- 425g can crushed tomatoes
- 2 tablespoons parsley, chopped
Method
In a large saucepan saute onion in oil until soft. Add zucchini, eggplant, capsicum, tomato and garlic. Cover and cook gently for 10 minutes. Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender. Top with parsley. Hint: 4-6 baby eggplants may be used if larger eggplant is unavailable.
Serving suggestion
Ratatouille can be eaten hot or cold with meats, eggs or just spread onto fresh bread. Serve ratatouille as a filling for omelettes and jacket potatoes or as a dip.
