Kitchen Organizer

This is another CSIRO recipe, which comes in at a delicious 305 calories per serve. I just love the fresh flavours of lime and coriander - plus the kids always think tortillas are fun! Another Mexican favorite :-)

Ingredients (serves 4)
1/3 cup low-fat sour cream (I actually just used low-fat grated cheese)
4 large whole meal tortillas
2 cups iceberg lettuce, shredded
2 tomatoes, diced
400g cooked chicken breast, finely sliced

Corn salsa
2 corn cobs
Olive oil spray
1/3 cup chopped coriander
1/2 small red onion, finely diced
Juice of 1 lime

Method
To make corn salsa, preheat barbecue or grill pan to high. Spray with olive oil, then grill, turning occasionally, for 10 minutes, or until lightly browned all over. Remove & allow to cool. Cut kernels from cobs and put in a small bowl. Add coriander, mint, onion and lime juice and toss to combine.

Put all ingredients onto tortillas, roll up and serve.

This recipe is from the CSIRO cookbook and it's really good! Mr 1 absolutely loved it & devoured his serve plus half of his sister's! I've put the instructions as is, but this would also be perfect in a slow-cooker. Just 200 calories too, bonus!

PS - just a shameless plug for my Facebook page, so you can see whenever a new recipe is added!  Plus I love to repost my favourites from along the way - so get on over and become a liker! http://www.facebook.com/pages/Mums-in-the-Kitchen/328059910543699

Ingredients (serves 4)
Olive oil spray
1 brown onion
200g mushrooms, sliced
2 cloves garlic, crushed
400g beef, diced
400g tin diced tomatoes
2 cups beef stock (or substitute 1 cup with red wine)
1 red capsicum, chopped
1 carrot, chopped
1 tablespoon flat-leaf parsley, chopped
1 tablespoon oregano, chopped

Method
Preheat oven to 170 degrees Celsius/150 fan-forced. Spray a frying pan with oil and heat on high. Add onion, mushrooms and garlic and sauté for 5 minutes or until soft. Transfer to a large, oven-proof dish.

Cook beef in frying pan, in 2 batches if needed, until well-browned. Add to mushroom mixture.

Add tomato, stock, capsicum and carrot to frying pan and bring to a gentle boil, scraping up any bits of beef stuck to bottom of pan. Add to casserole dish and stir well.

Cover and transfer to oven for 1.5-2 hours. Remove lid and cook for a further 30 minutes, or until meat is tender. Stir through herbs and season to taste.