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Recipe By:
Jackie
Sometimes the best approach is the simplest one, as in this mix of chicken, mayonnaise, almonds and celery.
Recipe By:
SAIDANDDUNN
This combination is so good together and it's a great way to get your kids eating fruit. I make this for my daughter's lunch and she loves it.
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Recipe By:
Lynn Lewis
Grated carrot is the secret ingredient that boosts both the flavour and the anti-oxidant power of these low-fat, low-kilojoule burgers.
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Recipe By:
Janice Elder
You will never recognise your leftover Christmas turkey when you combine it with Asian ingredients to create this delicious yet quick and easy dish.
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Recipe By:
Lynn Lewis
The folic acid, vitamin C and beta carotene in asparagus help protect against heart disease.
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Recipe By:
Linnea Land
Easy and tasty quesadillas made with fresh asparagus and soft goat cheese. Perfect for a family snack and good enough for guests. If you're not a goat cheese fan, feta or mozzarella are good substitutes. Delicious!
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Recipe By:
Marlena
Smoky roasted vegetables, rich tapenade and tangy goats' cheese make these sandwiches hearty and satisfying. A friend of mine made these and I loved them. By the following week, I was craving one of these delicious sandwiches.
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Recipe By:
angelfluff
A yummy twist on the old fashioned toasted cheese sandwich. My aunt used to make these for me for lunch when I spent the summers with her.
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Recipe By:
Ariana Klepac
This club sandwich packs in lots of interesting flavours and textures. Crispy prosciutto replaces the usual bacon, and mashed avocado the butter. Adding a few leaves to a sandwich is a cunning way to get children to eat their greens.
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Recipe By:
Lynn Lewis
These colourful wraps make great easy party bites, or work well for school lunches.
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Recipe By:
Ariana Klepac
Falafels, the traditional Middle Eastern bean patties, are usually deep-fried. This updated version, delicately spiced and crunchy with grated carrot, is baked for a lower-fat result, but is just as delicious and is served in Lebanese bread with salad.
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Recipe By:
FISHLOVE
This is a really basic way to roast capsicums for use in any recipe. Choose any colour capsicums you like, or use a variety of colours. It's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly pan-fry in olive oil and garlic to serve with feta cheese on crunchy toast.
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Recipe By:
jjenkraynakorriss
Veggies, beans and cheese sandwiched in tortillas, then fried until golden on both sides. This is a great weeknight supper, ready in a flash - make one quesadilla per person. You can also cut them like a pizza and serve as a starter or party nibble.
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Recipe By:
Zoë Harpham
A beetroot and red cabbage coleslaw brings a lively flourish of colour and texture to these hearty rolls, as well as providing a nourishing vegetable accompaniment to the lean roast beef filling. Choose wholemeal rolls for extra fibre.
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Recipe By:
Patsy Jamieson, Diane Temple
Sweet potatoes and fibre-rich beans are a magic marriage in this flavour-packed vegetarian dish. If you are cooking for just one or two, make up the sweet potato-bean filling (through Step 2) and store, covered, in the refrigerator for up to 2 days.
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Recipe By:
Zoë Harpham
Tangy, melting blue cheese gives these burgers a surprise centre – a real treat for a midweek meal.
Recipe By:
The Iron Chef -- Suzi-Q
This is an old Italian recipe from my Nonie's kitchen. It is a spread of anchovy, parsley and garlic and is meant to be eaten with crusty warm bread. It is almost sinful to share this secret recipe with the world, but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavour.
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Recipe By:
Lian W
My mum and I adapted this from a cinnamon roll recipe. Everyone loves them and they are so easy!
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Recipe By:
JENSTAR1
A delicious croissant filled with seasoned chicken breast, crispy bacon, avocado, light sour cream and full flavoured cheese. A great lunch or dinner served with a garden salad.
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Recipe By:
Heather Johnson
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.