Wednesday, November 19, 2008

Core Moroccan Beef and CousCous

With my amazing savoury mince you can have this on the table within 10 minutes of walking through the door!
Savoury mince is mince fried in onion and garlic and frozen in household sized portions
If you have any left overs, this makes a very nice cold salad the next day

Serves: 4

Difficulty: Easy

  • 1 packet of savoury mince, about 250 g raw weight
    (or 250g premium mince fried with half an onion)
  • 2/3 cup mint peas
  • 2/3 cup frozen corn
  • 1 cup frozen beans
  • 2 frozen spinach cubes
  • hand ful of snow peas, trimmed and sliced in half vertically
  • 1 cup dry couscous
  • 2 tsp beef stock powder (or 2 cubes)
  • 2-4 tsp Moroccan spice mix (depends on brand)
  • 4 "clumps" coriander, coarsely chopped

In a very large microwave bowl, steam the vegies from frozen
Meanwhile, add couscous, stock and spice mix to another bowl and 1 cup boiling water (hint add the 2 tsp of spice mix, and taste later), stand for 5 mins
Add mince, couscous and raw snow peas to vegies, mix well.
Microwave for a few minutes until all hot.
Add the chopped cori, stir through and enjoy.

Tuesday, November 18, 2008

Core Chicken, Spinach and Ricotta Pasta

Serves: 4

Difficulty: Easy

  • 1 onion, chopped
  • 1 red capsicum, chopped
  • 2 tsp olive oil
  • 1 cup cold roast chicken, skin removed and chopped
  • 4 cubes frozen spinach
  • 1/2 cup frozen corn
  • 1/2 cup frozen mint peas
  • 1 cup frozen beans
  • 10 large basil leaves, shredded
  • 1/4 cup loosely packed parsley, shredded
  • 2 tsp seeded mustard
  • 1 x 250g tub Perfect Italiano Extra Light Ricotta
  • 1/3 cup nonfat milk
  • 200g dry pasta shells


Saute onion and capsicum in olive oil in a lage pan.
Add frozen vegies, and chicken and stir until warmed through.
Add rest of ingredients except pasta and stir through.
Meanwhile, cook pasta in pan of boiling water, drain, and add to the chicken ricotta mix.
Stir through and serve.

Optional - top with 1 tsp Parmesan cheese and 1 tsp almond flakes

Not on Core? The total of this recipe is 23 points (5.5 points per serve)

CORE Mango Frozen Yoghurt

I made this last week when had a Core friend over and she licked the bowl (see bottom)
Serves: 2 large servings of around 1 cup

Difficulty: Easy

  • 2 ripe mangos, chopped - 1 in freezer, 1 in fridge
  • 1 x 200g/175g tub mango (or vanilla) diet yoghurt, frozen

Note - you could try frozen mango and unfrozen yoghurt - all depends on blender power

18 November - I tried 2/3 cup frozen berries and unfrozen yoghurt - yummy too, but a slightly gritty texture


Take frozen bits out of freezer and leave on bench for about 10-20 mins to soften.
In blender, blend unfrozen mango with frozen mango, then with frozen yoghurt.
You may need to add a few TB of fluid to get it moving, depending on power of your blender.
The object is to end up with a semi solid liquid like soft gelato

The crowning touch
Not Core, but totally lifts this into *extraordinary* for only half a point

Top with 1 tsp of flaked almonds and 1 tsp of Tia Maria or Grand Marnier (coffee or orange liquer) and a sprinkle with teeny pinch of cocoa or drinking chocolate (for colour)

This easy dessert gets Dr Lisa's stamp of approval!

Not on Core? The total of this recipe is approx 4.5 points (without toppings)