PREP: 5 mins COOK: 20-30 mins

INGREDIENTS:
6-8 Lamb Cutlets (plain)
Vegemite
1/2 can Evaporated Milk
1 cup Breadcrumbs

Preheat oven to 180°C. Spread 1 side of lamb cutlet with a layer of vegemite (or a slightly thicker layer, depending on your taste)

Dip them into evaporated milk, then breadcrumbs and bake in oven on baking paper lined tray for approx 20-30 mins.

Delicious! Serve with vegetables and mashed potato.

INGREDIENTS:
Leftover Roast Vegetables and Meat
½ teaspoon Gravox, mixed with ¼ cup Water
Herbs & Spices (optional)

Chop up vegetables and meat into large bite size pieces. Heat a little oil in a deep frypan on medium high. Place vegetables, meat and Herbs into frypan and heat through. Stir in Gravox and Water and fry for another minute.

PREP: 10 mins COOK: 15 mins

INGREDIENTS:
1 Onion, chopped
1 teaspoon Garlic
500grams Beef, sliced
1 Carrot, sliced (optional)
1 Zucchini, sliced (optional)
400gram can Tomatoes, diced
1 tablespoon Ground Paprika (not hot paprika)

Boil rice in a saucepan until cooked. Boil carrots and zucchini in water in the microwave (for 6 minutes) or in saucepan until nearly cooked.

Heat a little oil in a frying pan. Cook onions and garlic for one minute. Turn heat up to high then add beef and brown quickly. Add carrots, zucchini, tomatoes and ground paprika and stir. Turn heat down and simmer for 5 minutes.

Serve with rice and vegetables. Sour cream can be served with this meal.

PREP: 5 mins COOKING: 20mins

INGREDIENTS:
Beef steak (minute steak is excellent)
French Onion Soup packet

Place foil on a baking tray then lay the steaks over the foil. Cover with a 5mm layer of French Onion Soup. Fold the foil so the tops of the steaks are covered then bake in a high oven for 20 minutes. Serve with vegetables or salad.

PREP: 10mins COOK: 50mins

INGREDIENTS:
500g chuck Steak
1 tablespoon Olive Oil
½ Onion
2 teaspoons crushed Garlic
¼ cup Water
1 Beef Stock Cube
½ canned Tomatoes
1 tablespoon Worcestershire Sauce
¼ cup Cream
1 tablespoons chopped Parsley

PREP & COOK: 30 mins

INGREDIENTS:
750grams Steak, cut into strips
65grams Butter
1 Onion, diced
500grams Mushrooms, sliced
300ml Cream
Salt and Pepper
2/3 cup Hot Water
2 Beef Stock cubes
2 tablespoons Tomato Paste
1 teaspoon Cornflour

Heat butter in a frypan and saute Onions and Mushrooms until brown. Remove from pan and set aside and turn heat up on the frying pan.

Add steak and brown (this happens quickly). Return Mushrooms and Onions and add Salt, Pepper, Stock, Hot Water and Tomato Paste. Stir until all ingredients are combined.
Bring to the boil then reduce the heat and simmer for 5 minutes covered.

Add combined Cream and Corn Flour and stir then serve with rice and steamed vegetables.

PREP & COOK: 20 mins

INGREDIENTS
1 cup Broccoli Florets
1 cup Cauliflour Florets
1 large Carrot, sliced
1 tablespoon Oil
500grams Beef Steak (or Pork, Chicken)
1 Onion, chopped
2 tablespoons of Oyster Sauce (or your choice of flavour)

Check the packet of Hokkien Noodles for instructions for preparation.
Steam Broccoli, Cauliflour and Carrot until firm but nearly cooked.
Heat Oil in wok/frying pan on medium high. Add Onion and Beef (Pork or Chicken) and cook until brown. Add noodles, vegetables and Oyster sauce and stir fry for 1 minute.

PREP: 10mins COOK: 20mins

INGREDIENTS:
4 medium sized Beef Steaks
2 Onions (diced)
2 tablespoons Lemon Juice
¼ cup Soy Sauce
2 tablespoons Brown Sugar
1 tablespoon Honey
1 tablespoon crushed Garlic

Preheat oven to 200°C. Grease a baking dish and place Beef Steaks and onion in dish. Combine remaining ingredients and pour over steak. Cover with foil or lid then bake for 20 minutes or until cooked through (baste steak half way through).

PREP: 30mins COOK: 20mins

INGREDIENTS:
6 medium Potatoes
750grams Beef Steak or Lamb, chopped
1 Onion, finely chopped
1 Carrot, chopped
1 teaspoon Mixed Herbs
¼ cup Tomato Paste
¼ cup Tomato Sauce
2 tablespoons Worcestershire Sauce
1 cup Beef Stock
1 teaspoon Corn Flour or Plain Flour, dissolved in
1 teaspoon Water

Peel and cut up potatoes. Boil until cooked. Meanwhile,...
Preheat oven to 200°C. Heat oil in frying pan and add Beef or Lamb, Onions and Carrots in frying pan and cook until onions are soft and meat is brown.
Meanwhile put Mixed Herbs, Tomato Paste, Tomato Sauce, Worcestershire Sauce and Beef Stock into a saucepan. When sauces begins to simmer turn heat down and add Flour (dissolved in water). Stir until thickened. Pour sauces into frypan and stir until combined. Pour into greased oven dish (make sure dish has enough depth to avoid bubbling over the edge).
Mash the Potatoes with a little milk and butter then spoon potatoes over the top of the oven dish. Bake for 20 minutes.

1 Onion chopped
500grams of Beef Mince
1 jar of Tomato Pasta Sauce
1 cup of Frozen Peas
1 cup of Cauliflower or Broccoli finely chopped.
3 packets of Cheese sauce (generic brand works fine)
1 box of Lasagne sheets
2 cups of Cheese
2 tbs Parmesan Cheese

Brown onion and beef in a little olive oil. Add veges and pasta sauce. Simmer for 10-15minutes.
Make up cheese sauce according to packet instructions (you can add a little more water so it pours easier).
Layer beef mix, lasage sheets and cheese sauce until everything is used up.

Finish with cheese on top.
Bake in a moderate oven for around 20minutes or until golden brown.

Serve with salad or steamed veges.

PREP: 10 mins COOK: 50 minutes

600-700grams premium Beef Mince
500gram jar Napolitana sauce
530gram jar Bechamel Sauce
6 large sheets Instant Lasagne
Grated cheese

I know this cheating! But this lasagne never ever fails to please! I serve this with a ceasar salad… enjoy!

1. Preheat oven to 180°C (160°C fan forced).

2. Heat a little oil in a frying pan and brown the mince (chopping with a spatula as it cooks). Drain any fat then add the Napolitana sauce. You can also add some herbs, pepper, salt and/or garlic if you wish. Simmer for 5 minutes.

3. In a square casserole dish add a layer of the meat mix. Pour 1/3 of the Bechamel Sauce over the top then spread out a layer of lasagne sheets. Repeat this step.

4. Finish with the last 1/3 of the Bechamel sauce and top with grated cheese.

5. Bake for 50 minutes or until pasta is cooked.