Chicken Pesto Pasta

Serves 6

RECIPE FROM SYMPLY TOO GOOD TO BE TRUE BOOK 5

3? cups (300g) raw penne pasta

PESTO

2 teaspoons pine nuts

½ teaspoon crushed garlic (in jar)

2 teaspoons grated parmesan cheese

2 tablespoons water

½ teaspoon salt-reduced vegetable stock powder

½ bunch (45g) fresh basil leaves

1 teaspoon virgin olive oil

SAUCE

500g raw skinless chicken breast cut into strips

cooking spray

2 teaspoons crushed garlic (in jar)

1 onion diced

2 cups mushrooms sliced

4 tablespoons no added salt tomato paste

2 teaspoons salt-reduced chicken-style stock powder

2 tablespoons cornflour

½ cup skim milk

1 x 375ml can evaporated light milk

pepper

Cook pasta following instructions on pasta packet, leave to one side.

To make pesto: Place pine nuts on a flat sheet of foil and brown under griller (be… Continue reading →

PIZZA PASTA BAKE

SERVES:  6

RECIPE FROM SYMPLY TOO GOOD TO BE TRUE BOOK 4 

2 cups dried penne pasta

cooking spray

1 teaspoon crushed garlic (in jar)

1 cup green capsicum cut into strips

1 small onion sliced

2 cups mushrooms sliced

1 cup (125g) 97% fat free thick sliced ham (KR®) cut into strips

1 x 415g can no added salt crushed tomatoes

1 x 420g can salt reduced tomato soup

2 tablespoons no added salt tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons grated parmesan cheese

1¼ cups 25% reduced fat grated tasty cheese

Preheat oven 180ºC fan forced.

Follow cooking instructions on pasta packet, leave to one side. Coat a large non-stick frypan with cooking spray, sauté garlic, capsicum and onion for 2 minutes. Add mushrooms and cook 2 minutes. Place… Continue reading →

COLUMN BY ANNETTE SYM – IT’S PASTA TIME

 Years ago when Italian immigrants arrived they showed us many ways with pasta that we had never heard of and today pasta is a regular on most Aussie dinner plates. They say that pasta is the miracle food and we should be eating more of it so what’s so great about pasta?

1. Pasta is an excellent source of complex carbohydrates
2. Has a low Glycemic Index and very economical
3. Pasta is a healthy choice for people with diabetics and also a favourite with bodybuilders and athletes
4. Goes with most vegetables and protein and very easy to cook
5. Very cheap and can help stretch a meal for those on a budget.

This could explain why it is one of Australia’s most popular meal choices. What I love about pasta is that it’s so… Continue reading →

Mexican Dip

Makes 12 servings as an appetizer

RECIPE FROM SYMPLY TOO GOOD TO BE
TRUE BOOK 3

1 x 435g can refried beans (Old El Paso®)

1 x 300ml jar hot salsa (Masterfoods®)

1 tablespoon salt-reduced taco seasoning (Old El Paso®)

½ cup (125g) avocado mashed

1 x 200g tub low-fat natural yoghurt

¼ cup 25% reduced-fat grated tasty cheese

½ cup tomato diced

2 shallots sliced

¼ cup capsicum diced

In a medium size mixing bowl combine refried beans and jar of salsa
together. Spread over the base of a pie dish. Mix the taco seasoning with
avocado and gently spread over top of bean mix. Spread yoghurt over avocado
then sprinkle cheese, tomato, shallots and capsicum over top of yoghurt.
Refrigerate until required. Serve with rice crackers or my corn chips (from book… Continue reading →

LIGHT TROPICAL CHRISTMAS CAKE

Makes 16 servings

RECIPE FROM
SYMPLY TOO GOOD TO BE TRUE BOOK 2

1¼ cups raisins

1¼ cups currants

½ cup candied cherries cut in half

½ cup brown sugar

1 teaspoon ground mixed spice

½ cup brandy or rum

1 x 15oz can crushed pineapple (in natural juice)

¾ teaspoon baking soda

3 egg whites

2 cups self-rising flour

¼ cup (1oz) whole blanched almonds (optional)

Place
all dried fruit, sugar, spice, brandy and whole can of pineapple into a
saucepan, boil for 3 minutes. Stir in baking soda, leave to cool.

Preheat oven 350°F (180°C) fan
forced.

Once
fruit mixture has cooled stir in egg whites well. Pour mixture into an 8” round
cake pan that has been coated with cooking spray. Top with almonds and bake
approximately 1 hour.… Continue reading →

Christmas Pudding
Makes 16 servings
RECIPE FROM SYMPLY TOO GOOD TO BE TRUE

BOOK 2

7 slices multigrain bread (crumble including crusts)
1 cup skim milk
3 cups (500g) mixed fruit
2 teaspoons mixed spices
½ cup rum or brandy
3 egg whites
¾ teaspoon bicarb soda
½ cup apple sauce (in jar)
1 cup mashed banana
1 tablespoon Parisian essence (optional)
1¼ cups plain flour

Put breadcrumbs in a large mixing bowl, heat milk until hot, then pour over breadcrumbs, stir together until really mushy and bread has absorbed all the milk.

Add in mixed fruit, spices and rum/brandy, mix together well. Beat egg whites into mixture well. Mix bicarb soda with apple sauce (it will froth) then add to bowl. Stir in mashed banana and parisian essence (this will make a darker pudding). Fold in flour and mix… Continue reading →