One Ingredient Ice Cream



I saw this recipe on Facebook and knew I just had to try it!  It really is so simple and you WILL be amazed!!!  The original recipe is found here at The Kitchn - check it out for more delicious varieties!  The one pictured is Peanut Butter & Honey - wow!  The kids loved it (as did the husband!) and I'll definitely be experimenting with more flavours.

Ingredients
Banana

Method
Take one or more ripe bananas.  Peel, then chop into chunks.  Put in a container then freeze.

Once frozen, place banana in a food processor.  Process until smooth and creamy.  Add flavours if desired (eg peanut butter & honey, nutella, spices, cocoa).  Serve.

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Creamy Salmon Pasta


This is another one of those genius mummy moments I had - despite this meal being one threw together using some leftover salmon & cream cheese. You (and the kids) won't believe this delicious, creamy meal is so low in calories! It comes in at just 165 calories per serve - so hard to believe! That's using the slim pasta, but it's still low-cal if you use any old pasta. Fab for the whole family!  Plus hear Liam & Robbie's review below :-)

Ingredients
1/2 large cauliflower, chopped
125g low-fat cream cheese
Olive oil spray
1 red onion, chopped
1clove garlic, crushed
1 tablespoon whole grain mustard
100g smoked salmon
500g slim pasta (I used fettuccini) or 200g any standard pasta
1/2 broccoli, chopped

Method
Steam cauliflower then purée with a hand-held blender or food processor. Add cream cheese & combine.

Steam broccoli. Cook pasta if necessary.

Heat a frying pan over medium heat and spray with oil. Add onion & garlic and sauté until soft & brown. Add mustard and cook 1 minute.

Add smoked salmon & cauliflower mixture and stir. Add broccoli & pasta and stir to combine. Serve.

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Chicken & Leek Lasagne


This is an easy, delicious, low-calorie lasagne that is perfect to pack full of veges!  I've adapted it from a Women's Weekly recipe - instead of the usual fatty, creamy sauce, this lasagne uses one made with chicken stock.  It's easy and flavoursome, freezes well, and will be a hit with the whole family!

Thanks again to Charlie's Fruit Market for inspiring healthy, tasty, family meals!


Ingredients (serves 6, 300 calories)
50g butter
1 leek, sliced
1 clove garlic, crushed
1/2 head broccoli, chopped finely
1/4 cup plain flour
2 teaspoons Dijon mustard
2 cups chicken stock, warmed
300g barbecue chicken, chopped
4 fresh lasagne sheets
100g cheese, grated

Method
Melt butter in a saucepan over medium heat.  Add leek and garlic, and cook, stirring, for 2 minutes.  Add broccoli and cook for another few minutes, until soft.

Add flour and cook for a minute, then stir through mustard, followed by stock.  Bring to the boil while stirring until sauce has thickened.

Reserve two thirds of leek mixture.  Stir the chicken through the remaining mixture.

Grease a lasagne dish.  Line with 1.5 lasagne sheets, trimming to fit.  Top with 1/2 of the chicken mixture.  Top with another 1.5 sheets.  Spread remaining chicken mixture over.  Top with final lasagne sheet, then put remaining leek sauce on top.  Sprinkle with cheese.

Bake in a moderate oven for 30 minutes, covered.  Cook for another 20 minutes uncovered.  Serve.

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Grayline 40316, Corner Helper Shelf, White


Features
  • Great for kitchen, bath or closet
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The Corner Helper Shelf is perfect for organizing any kitchen counter, bathroom, or closet with its compact and convenient design. It easily holds between 8-12 pieces of dinnerware and fits snuggly against the corner to utilize otherwise wasted space.


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Gluten-Free & Dairy-Free Brownies



I know there are plenty of you out there with food intolerances/allergies, so here's one for everyone!  You wouldn't even know these don't have gluten or dairy - they are delicious and super easy to make.  Slightly adapted from a Super Food Ideas recipe.

Ingredients
1/2 cup rice flour
1/2 cup self-raising gluten-free flour (I used Orgran brand)
1/4 teaspoon baking powder
1/3 cup cocoa powder
1 1/4 cups caster sugar
2 eggs, lightly beaten
150g nuttelex, melted

Method
Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.

Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.

Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.

Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.

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Christmas Pudding Shortbread



Any type of shortbread is a delicious Christmas Treat - but Christmas Pudding Shortbread just gives it that extra level of deliciousness!  This is an easy, tasty little biscuit that's sure to impress :-)

Ingredients
125g butter, at room temp
1/3 cup firmly packed brown sugar
1 tsp vanilla extract
1 cup plain flour
1/3 cup rice flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
extra flour for kneading
1 eggwhite, whisked
1/3 cup demerara sugar (I used some combined caster sugar and cinnamon on mine instead)

Method
Preheat oven to 160C. Line 2 large oven trays with baking paper. Put butter, brown sugar and vanilla in a bowl and beat using electric beters until light and creamy. 

Sift flour, rice flour, cinnamon, cloves, mixed spice and nutmeg over butter mixture and stir until well combined. turn out onto a lightly floured surface and knead gently until mixture comes together.

Roll out dough between 2 sheets of baking paper until 4mm thick. Using a 7cm round fluted biscuit cutter, cut 15 rounds from dough, re-rolling as required. 

Cut rounds from dough, re-rolling as required. Put rounds on prepared trays, brush with eggwhite and sprinkle with demerara sugar. 

Bake for 15-20 mins or until light golden and firm. Transfer to a wire rack to cool.

Package them up in a little bag and ribbon like this and you have a perfect little Christmas gift!



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Cashew Nut Dukkah


I'm a big fan of Dukkah as a nibble - with simple fresh bread, olive oil and balsamic vinegar, it makes for a perfect snack.  I decided to try and make it recently - and I was amazed at how easy it was!  You can, of course, use any nuts, like almonds, hazlenuts or pistachios.  Or perhaps mix it up a bit with some different spices.  Another gorgeous little gift when packaged up nicely!

Ingredients
1 cup cashews
1/2 cup sesame seeds
2 tbs ground coriander
2 tbs ground cumin
2 tsp freshly ground black pepper
1 tsp sea salt
Extra virgin olive oil, to serve
Balsamic vinegar, to serve
Crusty bread, to serve

Method
Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add coriander and cumin and cook for 1 minute.

Crush cashews in a food processor.  Transfer to a bowl. Add the crushed spices, pepper and salt and mix well.

Serve dukkah with some extra virgin olive oil, balsamic vinegar and crusty bread.

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Chicken, Feta & Pomegranate Salad


My friend Ruth introduced me to this delicious salad and I love love love it!  If you haven't tried pomegranate before - do it.  Those little bursts of sweetness are amazing and a perfect mix with the chicken and feta.  The crunch of the nuts makes for another texture - you could also use almonds instead.

The best bit about this - it takes 10 minutes max to prepare!  How's that for a weeknight win?!?  And just 280 calories per serve.

Make it soon while it's still Summer - and get all the fresh ingredients from Charlie's Fruit Market!


Ingredients (serves 4)
50g baby spinach
300g barbecue chicken, chopped (or use poached chicken breast)
100g feta cheese, crumbled
50g walnuts, chopped
Seeds of 1 pomegranate (see tip below)
1 tablespoon balsamic vinegar

Method
Toss all ingredients together and drizzle with balsamic.

Tip:  the easiest way to remove pomegranate seeds (thanks Masterchef!) - slice in half along the width and hold it in one hand, with the cut side down, over a medium bowl.  Take a spoon with your other hand and bang the pomegranate with the back of the spoon.  All the little arils just fall out into the bowl :-)

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Tomato Chicken Quinoa



Here's a fantastic, healthy, tasty and easy weeknight meal.  It's full of veges and my kids loved it.  You could add some fresh or dried herbs, or sprinkle with a bit of parmesan before serving.  The best thing is, it's really filling, but comes in at just 317 calories per serve.

Ingredients (serves 4)
olive oil spray
400g chicken breast, sliced
1 brown onion, diced
1 clove garlic, crushed
1 tablespoon tomato paste
150g red capsicum, diced
1 cup mushrooms, sliced
400g tin diced tomatoes
1 carrot, grated
100g quinoa
1 cup vegetable stock

Method
Bring vegetable stock to a boil over medium heat.  Add quinoa and simmer, covered, for about 15 minutes, or until water is absorbed and curly "tails" appear on the grains.

Meanwhile, heat a medium saucepan or frying pan over medium heat.  Spray with olive oil.  Add onion and garlic and cook for a few minutes, until soft.  Add chicken and cook until browned.  Add tomato paste and stir through with capsicum, mushrooms, tomatoes and carrot.  Cook for a further 5 minutes, until vegetables are soft.

Mix through the quinoa and serve.

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Cinnamon Holly Biscuits


I found this recipe in a library book called "Festive Cooking" and it's definitely one of my new favourite Christmas recipes!  They are so tasty and look  fantastic!  As you can probably see, I ended up cutting my mint leaves in half as they were too big to put two on each biscuit - I think it still looks cute - but you could always just make bigger biscuits!  Although there are a few steps involved, these are easy to make and look so festive and bright :-)

Ingredients
2 cups self-raising flour
90g butter, chopped, at room temperature
2 teaspoons cinnamon
1/2 cup brown sugar
1/4 cup golden syrup
1 egg, lightly beaten
mint leaves
red Mini m&ms

Icing
2 1/2 cups icing sugar, sifted
100ml lemon juice

Method
Place flour, butter and cinnamon in a food processor.  Process until combined.  Add sugar, syrup and egg until mixture comes together.  Turn dough onto a floured board.  Knead until smooth then roll out between sheets of baking paper (in 2 batches if necessary) until 5mm thick.  Refrigerate for 30 minutes.

Preheat oven to moderate, 180 degrees celsius.

Using a 6cm fluted cutter, cut rounds from dough.  Place rounds on lined baking trays.  Bake 8-10 minutes, until firm.  Cool on trays.  Repeat with remaining dough.

Icing: meanwhile, in a small bowl, combine icing sugar and juice until a thick paste forms.  Spread over cold biscuits.

Arrange mint leaves and m&ms onto wet icing to form holly.  Set aside to set.  Store in an airtight container, layering between sheets of baking paper.

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Curried Lentil & Sweet Potato Soup


I made up this recipe as I had most of the ingredients on hand and was really happy with how it turned out.  It's thick & hearty and I really enjoyed the flavours.  Perfect to freeze for another meal and it's only 280 calories per serve.

Ingredients (serves 6)
olive oil spray
1 brown onion
2 cloves garlic
1 tablespoon red curry paste
1 tin light coconut cream
800g sweet potato, peeled and cubed
2 tins lentils, rinsed and drained
a squeeze of lime juice

Method
Heat a large saucepan over medium heat and spray with olive oil.  Add onion and garlic and cook for a few minutes, until softened.  Add curry paste and cook for a further minute.

Add the coconut cream, then fill the empty tin with water and add that (you can add 2 tins of water if you prefer your soup a little thinner).  Add sweet potato and lentils and bring to the boil.  Simmer, covered, for 30 minutes.

Blend soup, add lime juice and salt & pepper to taste.

Delicious served with a couple of pappadums!

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Lamingtons


I'm very excited today to be putting in my entries for this year's Ekka!  For the non-Brisbane readers, that's the Royal Queensland Show.  I debuted at the Ekka last year and got 3rd place for my carrot cake - so I'm re-entering that category, along with Banana Cake and Lamingtons.  That's my entries pictured above!  I also had a few entries in the local Pine Rivers Show on the weekend - so I'll bring you all the results later this week.  So here's the recipe for the Lamingtons - I used one from the CWA - fingers crossed they are worthy of a prize!  Plus hear the early judging from Liam & Robbie below :-)

Ingredients
125g butter
3/4 cup castor sugar
2 eggs
1 3/4 cup SR Flour
2/3 cup milk
1 tspn vanilla

Icing

3cups icing sugar
1 tspn butter
1 tspn vanilla
1 tbspn cocoa

Method
Cream butter and sugar. Add vanilla, add eggs one at a time. Add flour alternatively with milk.

Pour mix into a greased lamington slab tin, 11 inches by 7 inches and bake in a moderate oven for about 30 minutes.

After it's thoroughly cooled cut into four centimetre by 4cm pieces. Wrap cake in foil and put in the freezer.

Put icing ingredients in a double boiler, over boiling water.  And mix until smooth, adding a dash of hot water.

Then put a lamington on a fork and ladel icing over the top until covered, hold it while it drips then roll in fine coconut.

Dry on cake rack with greaseproof paper over the top of it, or underneath to catch the coconut.

Tip: When transporting Lamingtons put extra coconut at the bottom of the container to prevent sticking to the bottom.

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Savoury Waffles


I was given a waffle maker some time ago and have usually associated it with high-fat, high-sugar toppings like ice-cream & golden syrup (yum!)  So a couple of weeks ago I just randomly thought that there must be savoury waffles out there!  I found this recipe here and it was superb! I added boiled eggs and ham (which weren't really necessary - the waffles were filling enough) and it was a very delicious weekend treat!

Ingredients
1 1/4 cup all-purpose flour
1/4 cup polenta
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/3 cup melted unsalted butter
2 large eggs
1 1/4 cup buttermilk
1/2 cup finely grated cheddar cheese
3 tablespoons chopped chives
2 tablespoons chopped parsley

Directions
Preheat a waffle maker on medium-high heat according to the manufacturer’s instructions.

In a large bowl, whisk together flour, polenta, baking powder, baking soda, black pepper, and salt.
In a medium bowl, whisk together the eggs, butter and buttermilk. Stir in the grated cheese. Add the wet ingredients to the dry ingredients, then add the chives and parsley. Stir until just incorporated. Try not to over-mix the batter.

Cook according to your waffle machine instructions.

Garnish with extra chives and parsley and serve immediately with bacon and fried eggs. Add a dollop of sour cream if you wish.

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Schulte Large Under Shelf Basket, White


Features
  • Made from heavy gauge steel
  • Durable epoxy coating
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The under shelf baskets create more storage under any shelf or cabinet. Easy to install just slip the arms over any shelf. The basket underneath will hold placemats, plates, glasses, sweaters, and more. Use it in the kitchen, closet, or even the office anytime you need more storage space.


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Strawberry Ice-cream Cupcakes


We are definitely in Ekka celebration mode, with the show kicking off this week. To celebrate, I've whipped up this divine little cupcakes, inspired by the famous Ekka Strawberry Sundaes (and I have to credit the amazing cafe Vanilla Pod for the original idea).  It just uses a standard cupcake mix with buttercream. You could always add strawberry essence if you want a bit more flavour. These turned out a treat & look oh-so-cute! Plus a Family Show Taste Test below - hear what Liam & Robbie thought!

Ingredients
125g butter, softened
1 teaspoon vanilla extract
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups self-raising flour, sifted
1/2 cup milk
1 punnet strawberries
12-18 ice cream cones
200mL thickened cream, whipped

Buttercream icing
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk
Pink food colouring
Poppy seeds (optional)

Method
Preheat oven to 180°C/160°C fan-forced.

Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk to combine.  Chop half of the strawberries and stir into mixture.

3/4 fill each ice-cream cone with mixture (I put too much in some of mine and they did overflow).  Bake for about 20 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Transfer to a wire rack to cool.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating to combine.  Add pink food colouring.  Add poppy seeds, if desired, to replicate strawberry seeds.

Ice each cupcake cone with buttercream.  Pipe a rosette of cream on each one and top with remaining chopped fresh strawberries.

Here's Liam & Robbie's verdict...

 

0 comments:

Spinach & Feta Muffins



I adapted this one from www.taste.com.au and really liked this recipe.  You could add other herbs/spices - chilli flakes would be nice if it's not for the kids.  It's nice to have a savoury alternative to the usual sweet baking, and they're a great lunchbox option too.

Ingredients
25g unsalted butter
200ml milk
100g baby spinach leaves (or 100g frozen spinach, thawed)
1 2/3 cup (250g) plain flour
1 tbs baking powder
1 tsp bicarbonate of soda
2 teaspoons dried herbs (I used basil & oregano)
1/2 teaspoon paprika
2/3 cup (50g) finely grated parmesan or tasty cheese
1 egg
100g danish feta, crumbled
cherry tomatoes (optional)

Method
Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and milk in a pan over medium heat. Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.

Sift dry ingredients into a large bowl, along with herbs and spices. Add parmesan, egg and spinach mixture. Crumble in cheese, then stir gently until just combined. Fill pans with mixture. If using tomatoes, prick several times, then place one in centre of each muffin. 

Bake for 20 minutes or until muffins are risen and cooked through. Turn out onto a rack to cool slightly. Serve warm.

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Caramelized Onion & Mozzarella Gozleme

I've previously posted this gozleme recipe here, but I have a new, delicious flavour to share!  I got the inspiration from seeing them sold at some markets recently and it didn't disappoint!  A perfect weekend meal to share with friends :-)

I've halved the original recipe here - it still makes 4 good-sized gozleme. Experiment with your own flavours and let me know!  The picture above is the caramel used onion as well as the spinach & feta - made, of course, with the freshest ingredients from Charlie's Fruit Market.


Ingredients
Olive oil spray
2 large onions, sliced
3 cloves black garlic, sliced (see footnote*)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons balsamic vinegar
250g self-raising flour
200g Greek yoghurt
100g mozzarella cheese, grated

Method
Heat a frying pan over medium heat and spray with oil.  Add onion and garlic and cook stirring occasionally, for about 10 minutes until quite soft and brown.  Add spices and cook for one minute.  Add vinegar and cook for about another 10 minutes, until dark and soft.

Meantime, make the dough:  mix the flour and yoghurt together.  Knead for 2-3 minutes on a floured surface.  Break into 4 equal pieces and roll into balls.  Use a rolling pin to roll into 25cm circles.  Spread onion mixture evenly onto half of each circle and sprinkle with mozzarella.  Fold over and press edges together.  Spray both sides with oil.

Preheat frying pan to medium.  Cook gozleme for a few minutes each side, until brown and "eyes" appear.  Slice and serve.

*Black garlic is an amazing product I'd never even heard of, until introduced to it by Charlie's Fruit Market.  It is similar to regular garlic, but has a much milder, sweeter taste.  It is also softer.  It's perfect for adding that extra flavour, without the strong hit of garlic or the after taste.  Give it a go!


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Creamy low-calorie penne


This meal was just a throw-together weeknight meal that I wasn't going to blog. But then I was so blown away by my mum-genius that I simply had to share!  Are you ready? I think this idea has changed my life! Here goes - the creaminess of the pasta is simply made with a combination of low-fat ricotta and puréed cauliflower! No high-fat cream or white sauce - in fact, we're adding another vegetable into the mix! Told you it was good! You can easily add in any veges you have or any style of pasta - my kids LOVED this & I'm sure yours will too!

Ingredients (serves 5 at 250 calories per serve)
200g penne
Olive oil spray
150g rindless bacon, diced
1 onion, chopped
1 cup sliced mushroom
1/2 cup fresh basil, chopped (or 1/2 tablespoon dried)
1/2 cauliflower, chopped
100g low-fat ricotta

Method
Bring a large saucepan of water to the boil. Add penne and cook for 10 minutes. Drain and return to saucepan.

Heat a frying pan over medium heat and spray with olive oil. Add bacon and onion and sauté until browned. Add mushrooms and cook for another 3 minutes. Stir through basil.

Meanwhile, steam cauliflower until tender. Blitz with a hand-held blender until smooth. Add ricotta and mix well.

Add ricotta mixture and bacon mixture to the penne and stir to combine. Serve.

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Grayline 40259, 12 Can Beverage Dispenser, White


Features
  • Space saving design fits in most all refrigerators
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The space saving design of the 12 Can Beverage Dispenser not only helps instantly organize any refrigerator or countertop, but also allows for easy access by cascading the cans to the front of the dispenser. Designed to conveniently fit up to 12 cans of 12 oz. beverages, the PE coated steel designs reduces rattle, keeping any carbonated drinks from going flat or pressurizing.


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Chicken, leek & pumpkin lasagne


This is a tasty lasagne dish that's light on calories but big on flavour!

Ingredients (serves 4 at 280 calories per serve)
400g pumpkin, cubed
Olive oil spray
250g chicken breast, cubed
2 leeks (white part only), sliced
1 clove garlic, crushed
15g whole grain mustard
1 cup mushrooms, sliced
150g low-fat ricotta
2 teaspoons dried oregano
50g finely grated Parmesan
3 fresh lasagne sheets (150g)

Method
Preheat oven to 200 degrees Celsius/220 fan-forced. Spray pumpkin with olive oil and place in a baking dish. Roast for about 25 minutes or until tender.

Meanwhile, heat a frying pan over medium heat and spray with olive oil. Add leek and garlic and sauté until soft. Add chicken and cook until browned. Add mustard and mushroom and cook for a further 2 minutes.

Combine ricotta with oregano.

Layer ingredients in a a lasagne dish - begin with 1 lasagne sheet, top with half the pumpkin and half the chicken mixture. Follow with another lasagne sheet, half the ricotta and half the pumpkin. Finish with remaining ricotta, chicken and then Parmesan.

Bake in moderate oven for about 30 minutes or until browned.

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Apple & Date Muffins


An easy, yummy and low-calorie muffin, perfect for the whole family's morning tea.

Ingredients
1 cup (35g) All Bran cereal
2/3 cup (160ml) reduced fat milk
3/4 cup (100g) self-raising flour
2 tsp baking powder
1 tsp mixed spice
3/4 cup (85g) natural oat bran
1/2 cup (120g) chopped dates
1 Granny Smith apple, peeled and finely chopped
1 egg
1/4 cup (60ml) maple syrup

Method
Preheat oven to 200°C. Line a 12 cup muffin pan with paper cases.

Place All Bran into a small bowl and pour over milk. Set aside for 10 minutes.

Sift flour, baking powder and spice together into a bowl. Add oat bran, dates and apple and mix well.

Whisk egg and maple syrup into All Bran and milk mixture. Pour into dry ingredients and mix together quickly using a wooden spoon until just combined. Mixture may be lumpy and does not have to be evenly mixed.

Spoon mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Cool for 5 minutes before transferring to a wire rack to cool completely.

0 comments:

Corn and Bean Stew with Tortillas


This is from the Women's Weekly "Best Recipes" book & is a super easy and tasty weeknight meal.  These are really quick to make and come in at just 312 calories - one of my new favourites!

Ingredients (serves 4)
spray olive oil
1 medium green capsicum, sliced thinly
1 medium brown onion, sliced thinly
400g tin corn kernels
400g tin diced tomatoes
420g tin kidney beans, rinsed & drained
1 sachet taco seasoning
4 wraps

Method
Heat a frying pan and spray with olive oil.  Cook capsicum and onion, stirring, until tender.  Add corn, tomato, beans and seasoning.  Add water as needed if it's too thick or sticking to the bottom of the pan. Simmer, uncovered for 10 minutes.

Serve with warmed wraps and optional guacamole. 

0 comments: