Tortilla Mince Pies

Ingredients:

oil spray
400 g lean beef mince
1 onion, finely chopped
400 g can Delmaine chickpeas in curry sauce
1 cup corn kernels
4 extra light tortillas
3/4 c grated reduced-fat cheese

Optional:
1 carrot, peeled and diced
2 cloves of garlic, chopped
1/2 - 1 pepper. diced
5 - 6 mushrooms, sliced
parsley to garnish

Method:

1. Preheat oven to 180 degrees celsius and spray 4 small pie dishes with oil.
2. Cook mince in a non-stick fry pan with a little spray oil until evenly browned.
3. Add onion and cook for 3 - 4 more minutes. If using additional vegetables or garlic add at this stage.
4. Add chickpeas and corn. Heat for 5 minutes.
5. Place 1 tortilla in each pie dish. Push into mould properly and spray with a little oil.
6. spoon mince into tortillas and sprinkle with cheese.
7. Bake for 10 minutes or until cheese is melted. 
8. Garnish with parsley.

Side salad:

1 1/2 cups grated (or sliced) mixed carrot and beetroot

200 g curly kale, shredded

Arrange kale on serving plates and top with carrot and beetroot.

Notes:

I haven't made the side salad. I find it's easier to add extra vegetables into the mince mixture. A great way to use up little bits of veges hiding in the fridge.

Tasty meatball bake

Ingredients:
3 medium potatoes, cut in chunks
3 parsnips, cut in chunks
1/4 cup breadcrumbs
400 g lamb mince
1/3 c fresh mint, chopped
2 medium red onions, halved
1 egg
oil spray
1 cup cherry tomatoes

Method:

1. Preheat oven to 200 C. 
2. Place potatoes and parsnips in a pot of boiling water and cook for 8 minutes.
3. Meanwhile, to prepare meatballs, place breadcrumbs in a bowl with mince. Finely chop half a red onion and add to mince mixture with egg and half the mint. Mix together until well blended. Shape into 12 small meatballs.
4. Drain potatoes and parsnips. Spray a large ovenproof dish with some oil and add meatballs with potatoes, parsnips and the remaining red onion halves cut into wedges. 
5. Spray with oil. Cook for 25 minutes, turning once halfway through cooking.
6. Add tomatoes for the last 5 minutes of cooking time. 
7. Serve meatballs and vegetables sprinkled with the remaining mint.

Serves 4

Notes:

You can also use beef mince and leave out the mint. 

Try adding 1/4 c finely chopped mushrooms to the meatball mixture.

Try using other vegetables - carrots, kumara, pumpkin, peppers etc. 

Pork noodle stir-fry

Ingredients:
200g rice noodles
oil spray
400g lean pork mince
4 spring onions, sliced
4 carrots, cut into sticks
4 cups broccoli florets
4 T salt-reduced soy sauce
2 T sweet chilli sauce
2-3 T fresh coriander or fresh mint, roughly chopped
1 lime, juice (optional)

Method:

1. Place rice noodles in a bowl and pour over enough boiling water to cover. Leave to soak for 8-10 minutes.
2. Meanwhile, heat a large non-stick pan with some spray oil and add mince. Stir-fry for 5-6 minutes, breaking up with a spoon, until evenly browned.
3. Add spring onions, carrots and broccoli. Cook for 3-4 minutes, adding more oil spray if needed.
4. Mix sauces together. Drain noodles and add to the pan with sauces. Heat through.
5. Top with fresh herbs and serve with a squeeze of lime juice (if using).

Notes:

• I often use Hokkien, Singapore or Udon noodles. One or two packs depending how many people I'm serving. Instead of soaking in boiling water, add noodles at step 4 with the sauces (they take 2-3 minutes to cook).
• Try using other vegetables e.g. capsicum sliced, mushrooms sliced, frozen stir-fry mix, onion diced.