BREAKFAST : SOFT BREAKFAST BURRITOS Ingredients 2 vine-ripened tomatoes, seeds removed, finely chopped 1 red chilli, seeds removed, finely chopped 1/4 cup sliced coriander leaves 1 tablespoon olive oil 4-6 drops Tabasco sauce (optional) 4 white-flour tortillas 8 eggs, lightly beaten ¼ cup (60ml) pure (thin) cream Method 1. For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil. Add Tabasco if desired, and season to taste. 2. Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute. Turn stack and heat for a further 30 seconds. Or heat in the oven according to packet directions. 3. Lightly whisk the eggs with the cream and remaining coriander. Season. Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set. Remove from the heat. Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose. Secure with a paper napkin if desired, and serve with any remaining salsa on the side.
SNACK : RHUBARB, MUESLI AND YOGHURT CUPS Ingredients 2 Cups (220g) coarsely chopped fresh or frozen rhubarb ¼ (55g) caster sugar 1 1/3 cups (375g) low-fat vanilla yogurt 1/3 (50g) toasted muesli Method 1.Combine rhubarb, sugar and ½ cup water in medium saucepan; bring to boil. Reduce heat; simmer, uncovered, stirring, occasionally, about 10 minutes or until rhubarb is tender. Transfer to medium bowl, cover; refrigerate for 1 hour. 2.Divide mixture among four ¾ cups (180ml) serving glasses; top with yogurt then muesli.
LUNCH : THAI BEEF SALAD Ingredients: DRESSING ¼ cup fresh lime juice ¼ cup water ½ teaspoon crushed garlic ½ teaspoon crushed ginger 2 teaspoons soy sauce 1 tablespoon Thai chilli stir fry paste 2 teaspoons lemongrass chopped 1 tablespoon fresh coriander leaves chopped 1 tablespoon sugar SALAD 100g dried vermicelli noodles 400g raw lean rump steak 4 teaspoons Thai seasoning cooking spray 4 cups gourmet lettuce 125g Lebanese cucumber sliced 20 cherry tomatoes cut in half ¾ cup capsicum sliced 1 carrot thinly sliced 15 snow peas thinly sliced on angle ⅓ cup shallots thinly sliced on angle Method: To make dressing: 1. Place all dressing ingredients in a small mixing bowl and combine well. To make salad: 1. Divide salad ingredients equally over 4 dinner plates. 2. To prepare noodles follow instructions on packet. 3. Coat steak with Thai seasoning. 4. In a non-stick fry pan that has been generously coated with cooking spray, fry steak until cooked to your liking. 5. Cut into thin strips and leave to one side. 6. Place noodles on top of salad then put rump slices over top. Pour dressing over salad.
DINNER :TUNA AND CHILLI PASTA Methods: 375g-angel hair pasta 425g can tuna in oil 1 teaspoon dried chilli flakes 400g of chopped tomatoes Ingredients: 1. Cook pasta in large saucepan of boiling water until tender, drain, reserving ¼ cup cooking liquid. Rinse pasta under cold water, drain. 2. Meanwhile, drain tuna, reserving 2 tablespoons of the oil, Heat oil in medium frying pan, add chilli; cook, stirring for 1 minute. 3. Add tomatoes, tuna and reserved cooking liquid to pan; simmer until liquid has reduced slightly. Combine pasta and sauce in large bowl. Serve sprinkled with basil. (Optional)