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Cathies vegetable soup Makes 15 serves (it can be frozen)  Nutrition per serve:  Recipe  Peel, chop and wash all vegetables. Place everything in slow cooker (croc pot) and cook on high for 4 hours. Simmer on low for 1 hour and then let cool. Once cool enough, process in blender or food processor. It is then ready to heat and serve. :0) Cathies healthy spaghetti Nutrition per serve: Serves 4  Cathies chicken strogonoff  Serves 4 Nutrition per serve:   Cathies beef and pasta bake Serves 4, each serve is 2 metric cups Nutrition, PER SERVE:    Brown
the meat and onion, add vegetables, herbs and garlic and stir fry till
cooked through. Add tomato puree. Stir and combine. Put in a
casserole dish and let sit in fridge for a few hours so that the
flavours combine, then heat in microwave and serve.
Cathies beef and vegie chilli  Serves 4
Nutrition, PER SERVE:
Calories: 374, Fat: 9g, Saturated fat: 3g, Cholesterol: 101mg, Protein: 33g, Carbohydrates: 39g , Sugar: 4.5g Fibre: 2.75, Sodium: 108mg, Calcium: 4.25mg *******I forgot to write one of the ingredients in the following recipe: one 825 gram can of crushed tomatoes for this recipe.  Stir
fry beef in a non stick fry pan, until brown. Add garlic and spices and
stir through. Add raw vegetables and mushrooms (sliced). Add 825
gram can of crushed tomatos and simmer on a low heat for a few
minutes. In the meantime, cook the rice in a pot of boiling water
and when cooked, drain and stir through the beef and vegetable mix.
Heat through and serve. One serve should be around 1.25 metric
cups.
Cathies beef strogonoff Serves 4
Nutrition, PER SERVE, INCLUDING 160grams of cooked brown rice per person:
Calories: 527, kilojoules: 2205, Fat: 13.3g, Saturated fat: 6.8g, Cholesterol: 101mg, Protein: 38.8g, Carbohydrates: 64.8g , Sugar: 9.3g Fibre: 4.9, Sodium: 117mg, Calcium: 99mg 500g of lean beef, cut into strips 500g of fresh mushrroms, sliced 200g of light sour cream 1 large onion, slice Brown the meat by stir frying in a non stick fry pan (spray with a dash of olive oil spray), add the mushorooms and onion and stir and cook for 5 minutes or until vegetables are lightly cooked. Add the sour cream stir through until well combined. I serve mine with 160g of cooked brown rice, per person. |
