PREP: 10mins COOK: 1 hour
SLOW COOKER: 10hrs (low) 5hrs (med) OR 3hrs (high)
This dish is filling, healthy and absolutely delicious. Freeze any leftovers (minus the coconut milk) for a side dish another night.

INGREDIENTS:
1 Onion, sliced
3 Potatoes, diced (no larger than 2cm)
3 Carrots, diced
1 medium Eggplant, diced
10 small Mushrooms, sliced (optional)
400gram can Tomatoes
2 cups Water
1 Chicken Stock cube (optional)
2 cloves of Garlic, crushed (optional)
2 teaspoons Curry Powder
400gram can Chickpeas
250ml Coconut Milk

Place everything except chickpeas and coconut milk into the slow cooker or oven dish and mix.

Cover and cook for 1 hour in the oven on 180°C. Or 8 hours (on low) 4 hours (on medium) or 3 hours (on high) in the slow cooker.

15 minutes before serving add the can of drained chickpeas and coconut milk and return to heat.

AUTHORS NOTE: My hubby who 'does not eat vegetarian' loves this dish! Thank you Angela.

PREP: 10 minutes Cook: 25 minutes
This is a great vegetarian meal that is cheap and healthy.

INGREDIENTS:
2-3 large Zucchinis
Olive Oil
1 Onion, chopped
3 Tomatoes or 1 can Crushed Tomatoes
Salt and Pepper
1 teaspoon minced Garlic
2 cups of grated Tasty Cheese

Cut Zucchinis in half lengthways and calve out middles to form a 'boat' with 4 sides.

Heat Olive Oil in a frypan and place the scooped out inside of zucchini into frying pan with the Onion and Garlic. Cook until light brown. Add Tomatoes and simmer for another 7-8 minutes.

Place boats onto an oven tray and fill with the tomato mixture. Season with Salt and Pepper then top with grated Cheese. Cook in a moderate oven for 25 minutes.
Serve with a garden salad.

PREP: 15 mins COOK: 20 mins

INGREDIENTS:
10 slices Tortilla bread (or flat bread)
1 Onion, chopped
2 Zucchini’s, grated
400gram can Kidney Beans
1 cup Corn Kernels (canned or defrosted)
2 tablespoons Sweet Chilli Sauce
2 tablespoons Tomato Paste
1/3 cup Cheese, grated

Preheat oven to 180°C. Heat a little oil in a frying pan. Cook onions and zucchini for one minute. Add kidney beans, corn kernels and sweet chilli sauce. Cook for 5 minutes, stirring.

Lay out tortilla bread and scoop mixture evening between slices. Roll and place on a lightly greased baking tray. Spread a little tomato paste and sprinkle a little cheese on each enchilada. Bake for 20 minutes or until cheese is melted and bread crispy.

INGREDIENTS:
Leftover Vegetables
(carrots, parsnip, broccoli, potato, pumpkin, cauliflour, peas etc)
1 Egg
½ Onion, finely diced
1½ tablespoons Flour
Salt & Pepper
1 tablespoon Olive Oil

Mash all the cooked vegetables in a bowl. Add Egg, Onion, Flour, Salt and Pepper and mix. Place the bowl in the fridge and leave for 10 minutes.

Heat Olive Oil in a non-stick frypan. Place spoonfulls of the mixture in the hot oil and cook on a medium heat.

NOTE: If you like a more tasty version you can add garlic, parsley or any indian spices, curry or sauces. In some cases you will then need to add more flour or even breadcrumbs, but not too much. The patties are very tasty accompanied with salad.

PREP: 5 mins COOK: 30 mins
Serves 4 as a main dish or halve the ingredients for a side dish.

INGREDIENTS:
1 Onion, chopped
2 teaspoons Garlic
1 kg Green Beans
2 tablespoons of Tomato Paste
3 cups Water
Salt and Pepper
2 cups Rice

Boil the Rice in a saucepan. Brown Onion and Garlic in a frying pan with oil. Add Green Beans, Water and Tomato Paste. Simmer for 30 minutes. Add salt and pepper to taste.

INGREDIENTS:
2 Frozen Pastry sheets or alternative
¼ cup Tomato Paste
½ Zucchini, sliced
2 Tomatoes, sliced
1 cup chopped Eggplant
1 cup chopped Mushrooms
Chopped Ham/Salami/Chicken (optional)
2 cups grated Cheese

Preheat oven to 200°C. Lay Pastry sheets over oven trays (spray with a little oil if they are not non-stick trays). Spread a thin layer of Tomato Paste over pasty sheets. Scatter Zucchini, Tomatoes, Eggplant, Mushrooms and any topping you wish over the pizza. Sprinkle cheese, to taste, over pizza then bake for 45 mins.

PREP: 30mins COOKING: 40mins

INGREDIENTS:
¾ cup Rice
60 grams Butter
1 Eggs plus 2 Eggs extra
¼ cup Parmesan Cheese plus ¼ cup extra
1 Onion, chopped
1 grated Carrot
1 grated Zucchini
1 small Red Capsicum, chopped
1 teaspoon Curry Powder
¼ teaspoon Turmeric
5 small Broccoli florets
½ cup Sour Cream
½ cup Milk

1. Cook rice in boiling water then cool a little by rincing under cold water.
2. Preheat oven to 180°C. Grease 23cm pie dish.
3. Mix in a bowl Rice, Butter, 1 Egg and ¼ cup Parmesan Cheese. Press mixture into pie dish.
4. Heat a little butter in frying pan and cook Onion, Carrot, Zucchini, Capsicum, Curry and Tumeric for 3 minutes. Add Broccoli and cook for a further 2 minutes. Spread vegetables over rice layer.
5. Mix in a bowl Sour Cream, Milk, ¼ cup Parmesan Cheese and 2 Eggs then pour over vegetable layer.
6. Cook in oven for 40 minutes or until set. Serve hot.

PREP & COOK: 25mins

INGREDIENTS
Pasta
2 x 400gram cans of Tomato's (if not crushed, chop them up)
1 Onion chopped
1 teaspoon Garlic
Herbs (Oregano or Basil are best) Salt & Pepper 2 rashers Bacon (optional)

Boil Pasta until soft. Meanwhile, heat saucepan and add a little oil. Cook bacon and remove from saucepan (optional). Cook onion until soft then drain any remaining oil. Add cans of Tomato's, Garlic, Herbs and a pinch of Salt and Pepper. Simmer on a low heat for 20 minutes. Serve with pasta and a spinkle of bacon and cheese.

PREP: 30mins COOK: 50mins

INGREDIENTS:
Cooking oil spray
800g Butternut Pumpkin (seeded, peeled, chopped)
300g Sweet Potato (peeled and chopped)
1 pkt baby Spinach leaves
400g Tomato based Pasta Sauce
9 sheets instant Lasagna
Large tub smooth Ricotta
½ cup grated Parmesan Cheese
½ cup grated Tasty Cheese
½ teaspoon Ground Nutmeg

Lightly spray lasagne dish with cooking oil spray. Preheat oven to 180°C.
Place Pumpkin and Sweet Potato in large microwave dish, cover, cook on high for 8-10 minutes. Mash.
Combine Ricotta, Parmesan, Tasty Cheese, and Nutmeg in a bowl.
Spread 1/3 Pasta Sauce on base of dish. Top with lasagna sheets.
Spread sheets with ½ mashed pumpkin/potato mix, top with ½ Spinach leaves, 1/3 Pasta Sauce, ½ Cheese mix.
Top with lasagna sheets, rest of mashed mix, Spinach leaves, Pasta sauce, finish by spreading remaining cheese mix on top. Add some extra grated cheese on top if desire.
Cover with foil and bake for 25 minutes. Remove foil and bake for further 25 minutes.

PREP: 30mins COOK: 40mins

INGREDIENTS:
I kg Eggplant
Salt and pepper
1 cup Olive Oil
1 Onion, chopped
1 clove Garlic, crushed
500g crushed Tomatoes
200g natural low fat Yogurt
125g Cottage Cheese
¼ cup grated Parmesan Cheese

Preheat oven to 180°C. Slice the Eggplant, sprinkle with salt and leave in a colander for 1 hour.
Drain and pat dry with paper towel.
Heat 2 tablespoons of oil in a frying pan, add the Onion, fry until softened.
Add the Garlic and Tomatoes, simmer uncovered for 5-7 minutes.
Mix Yogurt and Cottage Cheese together, add salt and pepper to taste.
Heat remaining oil in pan, cook eggplant on both sides until golden. Drain on paper towel.
Arrange 1/3 eggplant in an oven proof dish. Cover with half tomato mix, top with half yoghurt mix. Repeat layers, finishing with eggplant.
Sprinkle with Parmesan Cheese, cook in oven for 35-40 minutes.

PREP: 20 mins COOK: 30 mins

INGREDIENTS:
1 Savory Flan Case (from frozen section in supermarket)
1 medium Red Onion (sliced thin wedges)
1 tablespoon Olive Oil
1 clove Garlic, crushed
1 cup diced Vegetables
(red capsicum, mushrooms, tomato, baby spinach leaves)
1-2 teaspoons Balsamic Vinegar
½ teaspoon Brown Sugar
½ cup Cream
3 Eggs
50g Feta Cheese

Preheat oven to 180°C. Blind bake flan as per instructions on pack. Allow to cool.

Heat Olive Oil in frying pan, cook Onion and Garlic until soft. Add Vegetables, Balsamic Vinegar and Brown Sugar. Cook until vegetables are soft. Set aside.

Whisk Cream and Eggs together. Place flan on an oven tray. Pour egg mix into flan. Top with Vegetable mix and crumbled Feta Cheese.
Bake for about 30 minutes (or until filling is set).

Serve with salad or vegetables.

PREP & COOK: 35 mins

INGREDIENTS:
500grams Butternut Pumpkin, chopped into 2cm cubes
1 Leek, sliced
½ cup Tomato Sauce
1 tablespoon Tomato Paste
1 cup Water
425g can Chickpeas, drained
1 tablespoon Lemon Juice
2 teaspoons ground Cumin
½ cup slivered Almonds
½ tub plain low fat Yogurt (optional)

Cook Pumpkin and Leek in a large heated oiled pan, stirring until leek is soft.

Stir in Tomato Sauce, Tomato Paste, Water, drained Chickpeas, Lemon Juice and Cumin. Bring to boil then simmer, uncovered for about 20 minutes or until pumpkin is tender, stirring occasionally.

Stir in Almonds. Serve with Yogurt.

NOTE: This recipe can be frozen without the almonds and yoghurt.

INGREDIENTS:
1 can Creamed Corn
1 Carrot, grated
1 Capsicum, finely chopped
1 Cnion, finely chopped
1 cup Zucchini, grated
5 tablespoons Seasoned Stuffing Mix or Breadcrumbs(add some Herbs if you use breadcrumbs)
1 tablespoon Soy Sauce
3 sheets of Puff Pastry
Sesame Seeds (optional)

Preheat oven to 200°C. Lay the pastry sheets onto lightly greased baking trays.

Combine all the ingredients in a bowl. Spread the mixture on the pastry sheets and roll. Brush rolls with a little milk then sprinkle with sesame seeds (optional).

Bake until slightly brown.