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Ingredients
  • Olive oil, to grease
  • 1 250g pkt large instant lasagne sheets (San Remo brand)
  • 1 250g pkt frozen chopped spinach, thawed, undrained
  • 1 large (about 350g) orange sweet potato (kumara), peeled, thinly sliced
  • 150g low-fat ricotta
  • 90g grated light mozzarella
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon fresh oregano leaves, extra
  • Crisp lettuce salad, to serve
  • 80ml (1/3 cup) water
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 400g cans Italian diced tomatoes
  • 1 large celery stick, finely diced
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 200g button mushrooms, thinly sliced
  • 1/4 cup roughly chopped fresh continental parsley
  • Salt & freshly ground black pepper
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Nutrients
  • 1340 kj ENERGY:
  • 6.5g FAT TOTAL:
  • 9g FIBRE:
  • 18g PROTEIN:
  • 46g CARBS (TOTAL):

Vegetable, ricotta and spinach lasagne

Love your heart this winter with this healthy vegetarian lasagne. Credit by: KingOfChef

  • 20/03/2019
(0 / 5)
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Ingredients
  • 4 corn cobs, husks removed
  • 1 garlic clove, crushed
  • 2 eggs
  • 1/4 cup (40g) plain flour
  • Salt & freshly ground pepper
  • 1/3 cup (80ml) vegetable oil
  • 80g pkt baby rocket
  • 1 small fresh red chilli, deseeded, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1/2 cup (125ml) lime juice
  • 2 tablespoons Chang's sesame oil
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Nutrients
  • 1862 kj ENERGY:
  • 33g FAT TOTAL:
  • 5g SATURATED FAT:
  • 8g FIBRE:
  • 11g PROTEIN:
  • 109mg CHOLESTEROL:
  • 59.81mg SODIUM:
  • 5g CARBS (SUGAR):
  • 24g CARBS (TOTAL):

Corn fritters with chilli dressing

Spicy chilli dressing adds a wonderful flavour to these satisfying corn fritters. Credit by: KingOfChef

  • 20/03/2019
(0 / 5)
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Ingredients
  • 400g can diced peeled tomatoes
  • 3 pontiac potatoes, peeled, chopped
  • 200g piece jap pumpkin or butternut pumpkin, deseeded, peeled, chopped
  • 1 large brown onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks with leaves, chopped
  • 1 large garlic clove, chopped
  • 1 teaspoon dried oregano leaves
  • 1.75L (7 cups) water
  • 3 small zucchini or 2 large zucchini, chopped
  • 40g (1/4 cup) small macaroni
  • 1 400g can borlotti beans, rinsed, drained
  • 1/2 cup firmly packed roughly chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 1 1/2 tablespoons extra virgin olive oil
  • 20g parmesan or vegetarian hard cheese, finely shredded
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Nutrients
  • 853 kj ENERGY:
  • 6g FAT TOTAL:
  • 1g SATURATED FAT:
  • 8g FIBRE:
  • 8g PROTEIN:
  • 3mg CHOLESTEROL:
  • 275.13mg SODIUM :
  • 8g CARBS (SUGAR):
  • 24g CARBS (TOTAL):

Minestrone soup

A low-fat, vegetarian minestrone soup to keep you warm on a cold winter’s night. Credit by: KingOfChef

  • 19/03/2019
(0 / 5)
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Ingredients
  • 1 red capsicum, diced
  • 2 zucchini, grated
  • 2 carrots, peeled, grated
  • 400g can cannellini beans, rinsed, drained
  • 250g low-fat ricotta cheese
  • 1 tablespoon self-raising flour
  • 2 teaspoons smoked paprika
  • 3 eggs, lightly beaten
  • 1 bunch asparagus, trimmed, thinly sliced
  • 150g green beans, trimmed
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 1/2 cup flaked almonds, toasted
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Nutrients
  • 1430 kj ENERGY:
  • 19g FAT TOTAL:
  • 5g SATURATED FAT:
  • 9g FIBRE:
  • 23g PROTEIN:
  • 194mg CHOLESTEROL:
  • 237.13mg SODIUM:
  • 7g CARBS (SUGAR):
  • 15g CARBS (TOTAL):

Vegetable slice with asparagus salad

How to Make Vegetable slice with asparagus salad Recipe? Credit by: KingOfChef

  • 18/03/2019
(0 / 5)
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Ingredients
  • 8 flour tortillas
  • 1 tablespoon vegetable oil
  • 1 brown onion, sliced
  • 1 garlic clove, crushed
  • 400g mushroom flats, stems trimmed, sliced
  • 1 425g can Mexi beans (Old El Paso brand)
  • 1/4 cup chopped fresh coriander
  • 1/2 small iceberg lettuce, shredded
  • 1 avocado, halved, stone removed, peeled, thinly sliced
  • 60ml (1/4 cup) sour cream
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Nutrients
  • 1997 kj ENERGY:
  • 27g FAT TOTAL:
  • 8g SATURATED FAT:
  • 13g FIBRE:
  • 16g PROTEIN:
  • 17mg CHOLESTEROL:
  • 17mg CHOLESTEROL:
  • 6g CARBS (SUGAR):
  • 36g CARBS (TOTAL):

Mushroom burritos

How to Make Mushroom burritos Recipe? Credit by: KingOfChef

  • 16/03/2019
(0 / 5)
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Ingredients
  • 290g (1 1/2 cups) dried black-eyed beans
  • 1L (4 cups) cold water
  • 1L (4 cups) Massel vegetable liquid stock
  • 1 x 400g can diced tomatoes in juice
  • 2 tablespoons tomato paste
  • 1/4 teaspoon ground allspice
  • 2 carrots, peeled, diced
  • 2 celery sticks with leaves, diced
  • 1 large brown onion, halved, finely chopped
  • 1/4 cup loosely packed chopped fresh continental parsley leaves & stems
  • 1 large garlic clove, crushed
  • Pinch of sugar
  • Salt & freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons chopped fresh continental parsley, extra, to garnish
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Nutrients
  • 675 kj ENERGY:
  • 3g FAT TOTAL:
  • 0.5g SATURATED FAT:
  • 6.5g FIBRE:
  • 10g PROTEIN:
  • 24g CARBS (TOTAL):

Black-eye bean and vegetable soup

Warm, heart smart, tasty and comforting – this low-fat soup ticks all the right boxes. Credit by: KingOfChef

  • 15/03/2019
(0 / 5)
ChefOfKing graph View Ingredients View Nutrients
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Ingredients
  • olive oil cooking spray
  • 1 bunch English spinach, washed, leaves removed
  • 250g low-fat ricotta cheese
  • 75g low-fat feta, crumbled
  • 3 green onions, thinly sliced
  • 2 tablespoons dill sprigs, finely chopped
  • 2 eggs, lightly beaten
  • 4 sheets filo pastry
  • 100g mixed salad leaves, to serve
  • Salt, to season
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Nutrients
  • 916 kj ENERGY:
  • 10g FAT TOTAL:
  • 5g SATURATED FAT:
  • 2g FIBRE:
  • 20g PROTEIN:
  • 151mg CHOLESTEROL:
  • 511.27mg SODIUM:
  • 3g CARBS (SUGAR):
  • 12g CARBS (TOTAL):

Spinach and feta pie

How to Make Spinach and feta pie Recipe? Credit by: KingOfChef

  • 14/03/2019
(0 / 5)
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Ingredients
  • 250g rice stick noodles
  • 2 tablespoons Rice Bran Oil
  • 2 eggs, lightly beaten
  • 1/3 cup vegetarian pad Thai paste
  • 250g firm tofu, diced
  • 3 green onions, trimmed, finely sliced
  • 100g beansprouts, trimmed
  • 2 tablespoons chopped peanuts (optional)
  • lime wedges, to serve
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Nutrients
  • 1590 kj ENERGY:
  • 21g FAT TOTAL:
  • 3g SATURATED FAT:
  • 7g FIBRE:
  • 16g PROTEIN:
  • 109mg CHOLESTEROL:
  • 494.6mg SODIUM:
  • 2g CARBS (SUGAR):
  • 28g CARBS (TOTAL):

Vegetarian pad Thai

Whip up dinner in a flash with this tasty vegetarian pad Thai. Credit by: KingOfChef

  • 13/03/2019
(0 / 5)
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