Ingredients

12 sandwich bread slices
40g (2 tbs) softened butter
100g cheese (gouda or edam)
1 x 150g pack Heinz Steam Fresh Vegetables (Carrot, Corn, Broccoli)
4 eggs, lightly beaten
200g light sour cream
2 tbs chopped fresh chives
Salt and black pepper, to taste

Method

1. Cut 9cm rounds from the bread slices and butter one side only. Place buttered side down in the base of a well-greased muffin tin.
2. Cut the cheese into 12 even slices and place one slice on top of each round of bread. Divide the Heinz Steam Fresh Vegetables evenly among the muffins.
3. Beat the eggs, sour cream and chives together. Season with salt and pepper. Spoon evenly over each tart.
4. Bake at 200°C for 25 minutes, or until well-risen and golden.

Recipe courtesy of Frozen Food Info.

Ingredients

16 frozen Birds Eye Fish Fingers
4 Burrito tortillas or souvlaki bread
1 cup grated tasty cheese
1/2 cup tomato sauce
2 cups shredded lettuce
1 large tomato, diced

Method:

1. Cook frozen Birds Eye Fish Fingers following packet directions.

2. Heat tortillas following packet directions. Sprinkle tortillas with cheese; top each with 4 fish fingers, drizzle with tomato sauce, sprinkle with lettuce and tomato.

3. Wrap tortilla around filling and serve immediately.

This recipe is courtesy of Frozen Food Info.

Ingredients

These mini pizzas have a quick to make scone dough base.

For the pizza dough:
2 cups self raising flour
1/2 teaspoon salt
¾ cup low fat milk

For the topping:
2 tablespoons tomato sauce
1 1/2 cups grated tasty cheese
4 rashers rindless streaky bacon
1/2 cup crushed pineapple, drained
2 tablespoons chopped parsley or chives

Method

Preheat oven to 220°C. Spray an oven tray with non stick baking spray or cover it with a sheet of baking paper.

In a large bowl, mix the pizza dough ingredients to form a soft dough. With floured hands, break off 8 small balls of dough and press out or roll out flat, like little saucers. Place these on the prepared tray with room around them to spread out.

Spread, like buttering toast, tomato sauce over each base. Sprinkle with half of the grated cheese. Using scissors, cut the rashers in half and snip each half into little pieces over the bases. Divide the drained pineapple between the bases, sprinkle with chopped parsley or chives and the remainder of the cheese.

Bake for approximately 20 minutes until puffed up and lightly golden brown on top. Cool for a minute or two then eat.

Preparation time: 20 minutes
Cooking time: 20 minutes

Recipe Courtesy of CSR Sugar.

Ingredients

200g fresh chow mein noodles
4 cups salt reduced-chicken stock
500g chicken breast fillet
1 carrot, peeled, cut into 3cm long thin batons or strips
4 green onions, thinly sliced
2 Tbsp reduced-salt soy sauce
2 tsp brown sugar
1 tsp sesame oil

Method

1. Place noodles into a large bowl. Cover with boiled water. Allow to stand for 3 to 4 minutes or until softened. Drain and separate noodles.
2. Heat 2 cups of stock in a saucepan. Bring to the boil. Add chicken and cook for 5 to 7 minutes or until cooked. Transfer to a board. Allow to cool. Thinly slice chicken on the diagonal.
3. Add remaining 2 cups of stock and 2 cups of water to saucepan. Bring to the boil over a medium-high heat. Add carrot, onion, soy sauce, brown sugar, sesame oil and chicken. Stir until well combined.
4. Place noodles into serving bowl. Ladle soup over noodles and serve.

Recipe Courtesy of Inghams.

Ingredients

1 tablespoon olive oil
1 onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1 X 200g can baked beans
2 tablespoons mild taco sauce
1 X 400g can red kidney beans, drained
4 sheets Mountain Bread
200 g reduced fat grated cheddar cheese
3 tomatoes, diced
1/2 cucumber, diced
1/2 iceberg lettuce, sliced finely

Method

1. Heat oil in a non-stick frypan and cook onion until golden. Add herbs.

2. Add baked beans, kidney beans and taco sauce and cook until thickened.

3. Place a generous spoonful of mixture on each half of Mountain bread. Cover with tomato, cucumber and lettuce. Roll up firmly and serve.

This recipe is courtesy of Go For Your Life and the Royal Children's Hospital