Prep time: 5 mins
Cooking time: 20mins
Makes a double batch – froze half of this sauce for another weeks dinner.
 
Ingredients

• Two large chicken breasts
• 15g Fresh Basil
• 200g White Cup Mushrooms
• Large Broccoli
• Olive Oil
• 3-4 cloves Fresh Garlic
• 1 Brown Onion
• Sacla Basil Pesto Free From 190g *Chose this one as lower sodium content, 480mg per 100g, VS some other 1200mg per 100g.
• 2 tbsp Full Fat Greek Yoghurt
• ¾ cup Parmesan Cheese
• ¼ cup of water
• Pepper

 
Method:

1. Using food processor, blitz brown onion and garlic.
2. Heat pan to medium / high heat and add drizzle of olive oil, brown onion and garlic. Cook until browning and aromatic. Reduce heat to medium.
3. Using food processor, blitz mushrooms. Then add to pan and cook for 5 minutes.
4. Using food processor, blitz broccoli and fresh basil. Then add to same pan and cook for another 5 minute. Add another drizzle of olive oil.
5. Add Sacla Basil Pesto jar, ¼ cup of water and sprinkle of pepper. Mix well and reduce to low heat and simmer.
6. Once heat is reduced, add 2 tablespoons of full fat Greek yoghurt and ½ cup of parmesan cheese. Mix well and leave to simmer on low heat.
7. In separate pan, using some olive oil, cook both chicken breasts thoroughly. *In this step here, you could add leftover chicken or hot chicken instead of cooking your own.
8. Once cooked, add chicken to food processor and on the lowest setting, finely chop the chicken breast. Once finely chopped, add chicken to the sauce mix.
9. In separate pot, boil water and cook spaghetti pasta. I cooked 250g. *This allowed me to use ½ of the sauce mix for this meal and freeze the other half in a large zip lock bag for another week. Such a great easy dinner after work, all ready in 15 minutes, just cook more pasta and defrost and heat sauce.
10. Once pasta is cooked, add to sauce and mix well.
11. To serve, top with remaining parmesan cheese.

 

Serves: 10
Prep: 5 mins
Total: 60 mins
Allergens: Contains wheat, eggs, gluten, dairy 

Ingredients:

• 2 medium very ripe bananas, peeled and mashed
• ​1/3 cup butter, unsalted, melted
• 1/2 teaspoon baking soda
• Tiny pinch salt
• 1/2 cup sugar 
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups sifted all-purpose flour
• 1 medium carrot grated 
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg ​

Prep time: 15 mins
Cooking time: 20 mins
Allergens: Egg, wheat, gluten, dairy free. 

Ingredients:

• 1 red capsicum 
• 2 medium zucchini
• 2 medium carrots 
• 1 onion 
• 1 cup frozen peas
• 2 cloves garlic 
• 1/2 cup olive oil 
• 1 cup passata 
• 1kg beef mince 

Prep time: 10 mins
Cooking time: 20mins
Allergens: Contains dairy. Can make dairy free if remove butter and add nuttelex. 

Ingredients:

• 1 tsp melted butter
• 1 tbsp warm water
• 1/2 tsp cinnamon 
• 1/4 tsp nutmeg
• 4 peeled and chopped pears (wedges)

TIP: if you are going to serve directly as a finger food I recommend peeling the pear. If you are going to blitz it into a puree then I suggest keeping the skin on for extra fibre. 

Serves: 6
Prep: 10 mins
Cooking: 15 mins
Allergens: Contains tree nuts, wheat, gluten 

Ingredients:

• 2 cups of fresh basil leaves
• 1 large broccoli head
• 2 cloves of garlic 
• 60g baby spinach (small bag)
• 200g solanato tomatoes or sun-dried tomatoes
• 1 cup pine nuts
• 1/3 cup olive oil 
• 2 large chicken breasts - tenderised and finely chopped
• 1/2 cups parmesan cheese
• 300ml low fat lightly thickened cream
• 500g dry pasta