* * * Healthy Steps Challenge Recipes * * *

Healthy Steps Challenge Recipes

Prawn and Rocket Salad with orange dressing

Ingredients

Salad:
16 cooked tiger prawns, peeled and deveined, leaving tails attached
1 punnet of cherry tomatoes, halved
2 medium lebanese cucumbers, cut into 2cm cubes
1 small red onion, washed and drained
1 medium avocado, peeled, stoned and halved, and cut into 2cm chunks
Dressing:
Juice of 1 large orange
1 tbsp balsamic vinegar

Method

Toss salad ingredients and divide among 4 dinner plates, distributing prawns evenly.

For dressing, whisk ingredients together in a small jug. To serve, drizzle dressing over the top of salad. Serves 4.

This recipe is courtesy of Coles Healthy Steps DVD/CD

Penne with pumpkin, spinach and ricotta

Ingredients

500g butternut pumpkin, cut into 2cm cubes
Olive oil spray
Pepper and paprika to taste
400g penne pasta
1 tsp olive oil
2 garlic cloves, crushed
1 small red onion, halved and thinly sliced
200g baby spinach leaves, rinsed and drained
150g low-fat ricotta cheese, crumbled

Method

Preheat oven to 180 degrees celsius. Line a large baking tray with baking paper, place pumpkin cubes on the paper and lightly spray with olive oil. Sprinkle with paprika, season to taste and toss to coat.

Roast pumpkin for about 25 minutes, or until golden brown. Meanwhile, cook penne according to packet instructions. Heat the oil in a large frying pan and cook garlic and onion until soft. Add spinach leaves and cook until leaves wilt. Remove pan from heat.

In a large pot, place pasta, roasted pumpkin, contents of frying pan and toss to combine.

Serve in large pasta bowls and sprinkle with ricotta cheese. Serves 4.

This recipe is courtesy of Coles Healthy Steps DVD/CD

Swiss muesli with mixed berry yoghurt topping

Ingredients

1 tbsp caster sugar
1/4 cup water
1 punnet blueberries (or raspberries), rinsed and drained
1 punnet strawberries, rinsed, drained and halved
3 cups Swiss Muesli
500g low-fat vanilla yoghurt
Low-fat milk to serve

Method

Over a low heat, dissolve sugar in water. Add both lots of berries and stir for 3 minutes or until juices start to release. Meanwhile, divide muesli into 6 cereal bowls, and top with a generous dollop of yoghurt. Spoon warmed or cooled berries over the muesli and yoghurt.

Serve with low-fat milk and remaining berry juices drizzled over the top. Serves 6.

This recipe is courtesy of Coles Healthy Steps DVD/CD

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