For the nights when you don’t have the energy for cooking it helps to have something stored away. Try out these freezer-friendly recipes that your family will love, recommended by our Dietitian Cassandra!
- 5 eggs
- 1 large zucchini, grated
- 400 g carrot peeled and grated
- 1 ½ cups corn kernels or frozen peas
- 1 medium brown onion, peeled and diced
- 2 tsp dried mixed herbs
- ¾ cup wholemeal self-raising flour
- 1 cup reduced-fat cheddar cheese, grated
- Olive oil spray
- Preheat oven to 180°C fan forced.
- Whisk eggs in a medium jug, season with black pepper and set aside.
- In a large bowl combine remaining ingredients. Add eggs and stir mixture until well combined.
- Spray a large baking dish with oil. Pour in zucchini mix and flatten with a spoon. Bake for 40-45 minutes or until firm and golden brown.
- Rest in the pan for 10 minutes before dividing into 6 pieces and cutting into slices.
- Serve with a green side salad and tomato relish.
Adapted from livelighter.com.au
- 3 red onions
- 2 cloves of garlic
- 3 carrots
- 3 sticks of celery
- 2 sprigs of fresh rosemary (or 1 tsp dried)
- olive oil
- 500g lean beef mince
- 1 x 400g tin of chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp balsamic vinegar , or red wine vinegar
- 3 fresh bay leaves
- 1 low-salt beef stock cube
- On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery. Pick and finely chop the rosemary leaves.
- Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil. Add the rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
- Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over, stirring and breaking it up with a spoon as you go. Add the tomatoes, tomato purée, vinegar and bay leaves.
- Fill and boil the kettle. Crumble in the stock cube and pour in 400ml boiling water. Stir well, turn the heat up to high and bring to the boil.
- Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
- Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced.
- Carefully pick out and discard the bay leaves.
- Serve with pasta (I use 50g dry pasta per adult), salad and a little sprinkle of parmesan cheese if desired
Tip: to make the sauce thicken faster leave it on medium heat while simmering. This doesn’t give as much flavour but saves some time.
Adapted from Jamieoliver.com