Mexi Balls

Ingredients:

500 g lean beef mince

½ onion, finely diced

1 cup shortgrain rice

1 packet mild taco seasoning mix

150 mL can light evaporated milk

690 g can condensed tomato soup

3 cups water

2 beef stock cubes

Makes approximately 20 meatballs

Serves 6

Method:

Combine the mince, onion, rice, taco seasoning and evaporated milk together in a large bowl.

Form into small meatballs and set aside.

Place soup, water and stock cubes in a large, wide-based saucepan.

Stir well and slowly bring to the boil.

Drop in the meatballs, reduce heat and simmer for 30 minutes, gently shaking or stirring occasionally to prevent meatballs sticking to pan base.

Serve 2-3 meatballs and sauce on a plate with crusty bread and steamed seasonal vegetables.

Tips:

This meal could be baked in a large casserole or roasting pan. Use a moderate oven (180 C) for 30-45 minutes.

Have ready to quickly reheat for times when you're late home.

These meatballs are great squashed onto bread for a quick snack.

Nutrition information per serve:

Energy 1120 kJ

Protein 23 g

Fat 4 g

Carbohydrate 35 g

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Sweet Lamb Curry

Ingredients:

500 g cubed lamb or beef

1 onion, roughly chopped

1 carrot, sliced

2 sticks celery, sliced

1 large cooking apple, diced

2 heaped tablespoons plain flour

1 heaped tablespoon curry powder

420 g can tomato soup concentrate

1 heaped tablespoon golden syrup juice of ½ lemon (2 tablespoons)

1 ½ tablespoons brown sugar seasoning to taste

Serves 6

Method:

Preheat oven to 160 C.

Mix meat, onion, carrot, celery, and apple with flour and curry powder.

Add tomato soup, golden syrup, lemon juice, sugar and seasoning.

Stir all ingredients together well and cook covered in a 2-3 litre casserole dish in a slow oven for a minimum of 40 minutes until the meat is tender and the juices are thickened.

Tips:

Leave out the curry powder, add extra vegetables and call this dish a stew.

Serve with mashed potato, steamed rice or damper and seasonal greens.

Nutrition information per serve:

Energy 1020 kJ

Protein 21 g

Fat 4 g

Carbohydrate 31 g

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Winter Casserole

Ingredients:

1 tablespoon olive oil

250 g lean bacon rashers, diced

2 cloves garlic, crushed

1 brown onion, coarsely chopped

800 g beef topside, cut into about

3 cm cubes

2 tablespoons seasoned flour

420 g can vegetable beef soup

415 g can chopped or crushed tomatoes

2 cups water

3 tablespoons barbeque sauce

1 tablespoon Worcestershire sauce

250 g button mushrooms, cut into half

Serves 8

Method:

Heat oil in a heavy based heatproof saucepan or casserole dish. Fry bacon, garlic and onion, stirring frequently for 4-5 minutes or until onion softens. Remove to a small bowl, using a slotted spoon.

Toss the beef and seasoned flour together in a plastic bag until well coated. Reheat oil and brown beef in batches.

Return bacon mixture and beef. Stir in soup, tomatoes, water and sauces until combined.

Cover and simmer for 15-20 minutes.

Add the mushrooms.

Cover and continue to simmer or bake in a slow oven (160 C) for a further 40 minutes or until beef is tender.

Serve with mashed parsley potato, cooked pasta, steamed rice or fresh home baked bread (if you have a bread maker!) and seasonal vegetables.

Tips:

I often leave this meal to simmer in a slow oven or crock pot while collecting the kids from sport.

It is also a great meal to have ready for reheating after busy carnival days.

A can of crunchy cut vegetables can be added at the last minute. They only need to heat through as they are already cooked.

Nutrition information per serve:

Energy 1130 kJ

Protein 31 g

Fat 8 g

Carbohydrate 20 g

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Logan’s Lasagne

Ingredients:

2 teaspoons olive oil

800 g lean beef, chicken or pork mince

3 cloves garlic, crushed

810 g or 2, 425 g cans crushed tomatoes with herbs

2 tablespoons tomato paste

300 g packet frozen spinach, thawed

500 g tub low fat cottage cheese

375 g packet fresh lasagne sheets

680 g can condensed tomato soup

250 g (2 cups) reduced fat shredded mozzarella cheese

Serves 10

Method:

Preheat the oven to 180 C.

Heat oil in a large heavy based saucepan. Brown mince and garlic well. Stir in tomatoes and tomato paste.

Simmer for 15 minutes to cook the mince thoroughly.

Put the thawed spinach into a strainer, squeeze out all the liquid then mix lightly with the cottage cheese.

Using a large lasagne dish, spread a thin layer of the mince mixture over the base. Follow with a sheet of lasagne, more mince, another layer of lasagne, the cottage cheese mixture, more lasagne, remaining mince and a final sheet of lasagne.

Pour over tomato soup to cover lasagne completely.

Sprinkle with the mozzarella cheese. Bake in the preheated oven for 30-35 minutes or until golden brown and heated through.

Remove and allow to stand for five minutes before serving.

Best accompanied with fresh bread rolls and salad.

Tips:

I always make this large quantity as the pasta just fits my dish measuring 30 cm x 25 cm. The leftovers are always popular!

Otherwise, make into two smaller foil dishes and freeze one for a busy time.

This is the quickest and easiest lasagne to make and always a hit with the kids! Limited washing up is a bonus.

Nutrition information per serve:

Energy 1660 kJ

Protein 40 g

Fat 10 g

Carbohydrate 38 g

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Easy Chicken and Pasta

Ingredients:

2 teaspoons canola or olive oil

500 g chicken breast fillets, cut into thin strips

420 g can condensed cream of mushroom soup

2 cups water

½ teaspoon dried basil

500 g packet mixed frozen vegetables

2 cups dried pasta spirals, uncooked

1 cup reduced fat cheddar cheese, grated

Serves 6

Method:

Heat oil in a deep large frying pan over medium heat.

Add the sliced chicken and cook, stirring frequently for 5 minutes or until browned. Remove chicken and set aside.

Add soup, water, basil and uncooked pasta to the pan.

Bring to the boil, reduce heat to medium, cover and simmer 15 minutes or until pasta is just tender.

Stir in the cooked chicken, frozen vegetables and grated cheese. Cook for 5 minutes or until the vegetables are hot and tender.

Tips:

This is a great dish to prepare ahead of time and have ready for a quick reheat.

Serve with crusty bread and a green salad or a fresh fruit platter.

A mix of fresh vegetables can be used but I find the frozen vegetables quick and easy when time is short.

Serve with a sprinkle of freshly grated parmesan cheese for extra flavour.

Nutrition information per serve:

Energy 1373 kJ

Protein 29 g

Fat 7 g

Carbohydrate 37 g

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Potato Fritters

Ingredients:

3 large potatoes, well washed and coarsely grated

250 g lean ham, cut into thin strips

420 g can creamed corn

4 spring onions or 1 medium onion, finely chopped

3 tablespoons chopped parsley

2 medium carrots, coarsely grated

100 g (3/4 cup) reduced fat, grated cheddar cheese

2 eggs

2 cups self raising flour

½ cup reduced fat milk

Salt and freshly ground pepper or curry powder to taste

Makes 16 large fritters

Method:

Place all ingredients into a large bowl. Stir together until combined. The mixture will be quite stiff in texture.

Season with some salt, pepper or curry powder.

Heat a large heavy based frying pan, lightly cover base with olive oil spray.

Add a large tablespoons of mixture to the pan, cook over medium heat, pressing down each fritter with the back of a spatula until golden brown and cooked through. Turn over and brown other side.

Keep warm in a low oven at 100 C until all are cooked if you can stop them being eaten!

Serve with any salsa or sauce of your choice.

Tips:

I serve these for an easy meal or snack, or whenever there are hungry kids to feed.

I replace the ham with small cubes of cold corned beef if there is any leftover in the fridge or you could use canned ham.

Great when washed down with a glass of milk or juice.

Nutrition information per fritter:

Energy 625 kJ

Protein 9 g

Fat 3 g

Carbohydrate 21 g

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Chicken Wraps

Ingredients:

1 packet of 6 tortillas

½ cooked roast chicken

420 g can Mexican chilli beans

6 cos or iceberg lettuce leaves

2 tomatoes, chopped

2 Lebanese cucumbers, thinly sliced

200 mL tub extra light sour cream or tzatziki dip

Makes 6

Method:

Cut chicken flesh into strips. Place in a bowl and keep warm.

Arrange prepared salad vegetables on a platter.

Tip chilli beans into a bowl and microwave until just warm.

Heat the tortillas either in the microwave or wrapped in foil in the oven.

Prepare each tortilla starting with a lettuce leaf, topping with chicken, tomato, cucumber, beans and sour cream or dip.

Wrap the tortilla around the filling and enjoy while warm.

Tips:

Use leftover Mince in Minutes – ( see page 23) as an alternative filling.

A can of Baked Beans could be used for those who don't like the spicy flavour of chilli.

Kids love to make these themselves.

Always serve on a plate as they tend to be “messy”.

Nutrition information per wrap:

Energy 1520 kJ

Protein 20 g

Fat 10 g

Carbohydrate 46 g

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Savoury Fruit Rolls

Ingredients:

3 sheets ready rolled puff pastry with canola

500 g chicken mince

415 g can apricot halves in natural juice, drained and lightly mashed

1 tablespoon finely chopped parsley

1 cup dried seasoning mix or dried breadcrumbs

1 small onion, finely chopped

1 tablespoon sweet chilli sauce

Makes 12 rolls

Method:

Cut the three sheet of pastry into quarters giving a total

of twelve squares.

Combine chicken mince, fruit, parsley, seasoning mix,

onion and sauce mixing thoroughly. Divide chicken

mixture into twelve equal portions and shape into rolls

the same length as the pastry. Place rolls on top of pastry

and moisten edges with water. Fold the pastry over the

rolled mixture, joining the edges underneath. Place rolls

on a lightly sprayed oven tray and bake at 200 C for

25-30 minutes or until golden brown.

Tips:

A tasty alternative to sausage rolls.

Serve with fruit chutney or a spicy sauce.

Substitute sausage or lamb mince for chicken mince.

Substitute peaches for apricot halves, drained, slightly

mashed.

Nutrition information per roll:

Energy 1126 kJ

Protein 12 g

Fat 14 g (higher due to the pastry)

Carbohydrate 24 g

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Tropical Toasted Fingers

Ingredients:

4 slices bread, toasted

2 tablespoons fruit chutney

4 slices light processed cheese

415 g can peaches in mango, drained

4 rashers lean bacon, halved or

4 slices lean ham

½ teaspoon paprika

Makes 8 fingers

Method:

Spread toast with chutney and cut each slice in half to

make 8 fingers. Cut cheese slices in half and place on

each finger.

Top each finger with two peach segments and half a

rasher of bacon or slice of ham. Sprinkle with paprika

and place under grill or in the oven until cheese melts

and bacon is crisp and golden.

Tips:

These make a great snack for afternoon tea, before training in winter.

Use thick toast slices for a thicker, more filling, finger.

Nutrition information per finger:

Energy 512 kJ

Protein 8 g

Fat 4 g

Carbohydrate 14 g

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Pizza Power

Ingredients:

2, 20 cm prepared fresh or frozen pizza bases

140 g can tomato paste

½ cooked roast chicken

200 g ham, shredded

440 g can pizza pineapple, drained

½ red capsicum, finely sliced

250 g (2 cups) reduced fat mozzarella cheese, shredded

Serves 8

Method:

Pre heat oven to 200 C.

Spread pizzas with the paste.

Sprinkle with half the mozzarella cheese.

Chop chicken meat and top pizzas evenly with the chicken, ham, pineapple, capsicum and remaining cheese.

Bake in pre heated oven for 15-20 minutes or until browned and cooked through.

Cut each pizza into eight wedges and serve with salad.

Tips:

Buy a cooked chicken on the way home from sport or work. Have the pizza bases and ham in the freezer and keep a can of pizza pineapple in the pantry.

Use canned ham refigerated for ease of chopping instead of fresh or frozen ham.

Barbeque sauce or tomato puree can be used on the base instead of tomato paste.

This is a quick and easy recipe and always popular with hungry kids.

Nutrition information per serve:

Energy 1300 kJ

Protein 28 g

Fat 9 g

Carbohydrate 28 g

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Mince Muffins

Meat Mixture

Ingredients:

1 teaspoon olive or canola oil

1 clove garlic, crushed

250 g lean beef mince

1 small onion, finely diced

1 tablespoon barbeque sauce

1 teaspoon beef stock powder

2 teaspoons gravy powder

1 tablespoon water

Muffin Mixture

Ingredients:

3 cups self raising flour

1 tablespoon olive or canola oil

2 eggs

½ cup reduced fat milk

5 sprigs chopped parsley

420 g can Creamed Corn

Makes 12 muffins

Method:

Pre heat oven to 180 C.

Heat the oil in a heavy pan.

Add the garlic, mince, onion, sauce and stock powder.

Stir well until browned.

Combine water and gravy powder together. Stir into mince mixture until sauce thickens. Set aside.

Lightly spray 12, 1/2 cup muffin pans with canola oil.

In a large bowl, quickly mix the flour, oil, eggs, milk, parsley and creamed corn together. Don’t over mix or the batter will become tough.

Spoon 2 teaspoons muffin mixture into each pan, top with a heaped teaspoon of mince and cover with remaining mixture.

Bake in pre-heated oven for 10-15 minutes until browned and springy to touch. The batter will join and enclose the mince mixture.

Allow to cool slightly in the pan then carefully turn out and eat!

Tips:

These are tastiest when served warm with sauce of choice.

A great alternative to meat pies on a cold day.

Keep some in the freezer to reheat for a quick snack before or after sport.

Nutrition information per muffin:

Energy 890 kJ

Protein 10 g

Fat 4 g

Carbohydrate 33 g

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How to Survive Carnival Days

Sports carnivals or competition days are easiest to manage if you plan ahead and take suitable food and drinks with you. This also eases the pressure on your wallet! Active kids need regular top ups of energy rich foods and fluids to cope with the ongoing demands of a long day of activity. Don’t rely on the canteen or nearby shops for food and drink, as suitable choices are not always available.

Encourage your club or school canteen to provide a range of healthy choices.

Survival tips:

1. Always pack an esky or cooler bag with healthy food and fluids for the family as it is not possible to rely on the canteen or nearest shops to provide suitable food.

2. Take a plentiful supply of fluids - preferably a mix of water and flavoured fluids such as sports drinks, fruit juice and cordial.

3. Provide low fat snack foods for grazing on during the day.

4. Encourage small amounts of food and fluids regularly through the carnival day, making use of longer breaks between events for more substantial intake.

5. Discourage your active child from drinking carbonated or high caffeine drinks between events, as these can cause bloating and intensify dehydration.

Carnival Checklist:

● Two drink bottles per competitor - one water and one flavoured fluid.

● Snack foods like muffins, slices and scones.

● Rolls, sandwiches or pita pockets for lunch.

● Ice or cooler block to keep perishable foods cool and safe to eat.

● Extra water - especially important in warm weather.

● Fruit - fresh or canned, fruit bars, fruit fingers and fruit juices.

● A thermos for the parents!

For family comfort, don’t forget sunscreen and shade protection, spare clothing, a rug, folding chairs and all the other things you need for what can be a very long day.

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Drinks, Snack and Meal Ideas for Before Sport

The old tradition of eating a hearty meal before activity has gone with the times. It is now recommended that the meal eaten prior to sport is a low fat, high carbohydrate combination of foods that are quick and easy to prepare and digest, yet leave your children feeling satisfied and well fuelled. The timing of this meal is important to allow time for digestion prior to exercise.

Fluid intake needs to be encouraged at this time too.

To make a nutritious breakfast, select a combination from the following foods

● breakfast cereal or oatmeal with reduced fat milk and/or yogurt

● toast, crumpets, pancakes or muffins

● spaghetti or baked beans

● eggs; reduced fat cheese

● fresh or canned fruit; fruit juice

Nutrition goals:

1. Provide foods to be eaten prior to activity that are quick and easy to digest, leaving the stomach comfortable but not too empty.

2. The best foods for this time are those low in fat, containing some protein and a moderate amount of carbohydrate.

3. Ensure adequate fluid intake with these foods.

Survival hints

1. Keep food and fluids at this time quite simple.

2. Food and drink taken now should be what your child is used to having. Before a competition or carnival is not a good time to experiment with new foods.

4. Always aim to have a mix of food and fluids before activity.

5. Aim to eat a main meal 2-4 hours prior to starting activity. A light snack can be eaten within an hour of being active.

6. Watch the fibre content of this meal. Some children may find their bowels become overactive if they eat a large amount of fibre at this time. If this is the case, use more refined products like white bread, pancakes or canned spaghetti.

7. Sometimes a liquid meal may be the best before sport, particularly for children who get nervous and don't feel like eating solid food.

8. Take fluids within the last 15 minutes before exercise to ensure adequate hydration.

9. Minimise fuss so that everyone can stay calm.

Liquid meals can be purchased commercially but active kids may like to try their own creations.

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Gran’s Pineapple Sago

Ingredients:

100 g sago (seed tapioca)

450 g can crushed pineapple in natural juice

1 ½  cups boiling water (375 mL)

1 tablespoon lemon juice

1 tablespoon golden syrup

100 g sugar

Sago is the seed of the tapioca palm and is full of carbohydrate. It can still be found in supermarkets but it is not often used today – it was a favourite family pudding when I was a young active kid!

Serves 8

Method:

Combine the sago, crushed pineapple and boiling water in a saucepan.

Leave to soak for 1 hour.

Add the lemon juice, golden syrup and sugar. Stir well.

Boil gently over a low heat, stirring regularly until sago is clear (about 15 minutes).

Pour into a bowl, cool and refrigerate until set firmly (at least one hour).

Serve with custard, custard yogurt or ice cream.

Tips:

My mother used to also make lemon sago using equal amounts of extra lemon juice and golden syrup and no pineapple.

A very economical pudding when feeding hungry hordes.

This dessert is very high in sugar so remember to clean teeth after eating.

Nutrition information per serve:

Energy 560 kJ

Protein 0.4 g

Fat 0.3 g

Carbohydrate 34 g

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Apple Crunch

Ingredients:

800 g can Pie Apple

1 tablespoon honey

Cinnamon to taste

3 Vita Brits or Weet Bix or any wheat cereal biscuit

½ cup rolled oats

3 tablespoons desiccated or shredded coconut

1 tablespoon brown sugar

2 tablespoons canola margarine

2 tablespoons self-raising flour

Serves 6

Method:

Pre heat oven to 180 C.

Tip the pie apples into an ovenproof dish. Drizzle with the honey.

In a medium bowl, crumble the cereal biscuits. Add remaining ingredients and rub together with finger tips to form a crumbly mixture.

Sprinkle over the apples. Dust with cinnamon.

Bake in pre heated oven for 15-20 minutes until browned and heated through.

Serve warm or cold with custard, yogurt or ice cream.

Tips:

Any variety of pie pack fruit could be used.

Leftovers make a wonderful snack for afternoon tea or a snack before sport.

Nutrition information per serve:

Energy 950 kJ

Protein 3 g

Fat 8 g

Carbohydrate 36 g

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Aussie Peach Dream

Ingredients:

1 packet lime jelly crystals

825 g can peach slices, drained, liquid reserved

500 g tub creamy custard yogurt

2 tablespoons shredded coconut

3 tablespoons pistachio kernels, roughly chopped

Serves 4

Method:

Drain the juice from the can of peaches, saving one cup of liquid.

Store the peaches until needed in the fridge in a plastic container or glass or earthenware bowl.

Prepare the jelly as instructed on the packet using the peach liquid to replace 1 cup of the water. Pour into a 20 cm shallow pan, refrigerate and allow to set. (This could take up to 2 hours depending on the temperature of your refrigerator).

Cut the jelly into squares.

Lightly toast the coconut. Toasting can be done in a dry pan over a low heat, under a griller or in a microwave.

Check regularly as coconut can burn very quickly.

Layer jelly cubes, peaches and custard into one large or individual bowls.

Top with the coconut and nuts.

Tips:

Use vanilla custard if no yogurt custard is available.

A great dessert to top up energy levels the night before a carnival.

Use any fruit available such as pears, apricot halves, fruit salad or pineapple pieces to replace the peaches.

Pecans, slivered almonds or walnuts could replace the pistachios.

Nutrition information per serve:

Energy 1420 kJ

Protein 10 g

Fat 11g

Carbohydrate 49 g

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Pinwheels

Ingredients:

250 g lean beef or chicken mince

1/2, 420 g can tomato puree, with garlic and basil

1 teaspoon gravy powder

2 cups self raising flour

½ cup reduced fat milk

4 tablespoons barbeque sauce

125 g (1 cup) grated reduced fat mozzarella cheese

Note:

Both tomato puree and tomato paste freeze well.

Always transfer any remaining to a plastic container to freeze for later use.

Makes 12 large

Method:

Pre heat oven to 220 C.

Brown choice of mince in a fry pan then add tomato puree and gravy powder.

Stir until mixture boils. Remove and cool slightly.

In a large bowl, combine the flour and milk together.

Mix to a soft, but not sticky, dough, using a knife. Add a little more milk, if required.

Spread some extra flour onto a dough sheet, paper or bench top. Turn out dough, knead lightly then roll out to a rectangle about 25 x15 cm.

Spread with the barbeque sauce and mince mixture, to within about 3 cm from dough edges.

Sprinkle with most of the cheese, leaving a little over to top the pinwheels.

Roll up into a “sausage” starting from the longest side and leaving the joining seam, side down on the bench.

Cut the roll into 12 even slices. Shape into rounds and place on a baking tray sprayed lightly with oil. Leave a little room between each to allow for spreading.

Top with the remaining cheese. Bake in pre heated oven for 20 minutes or until brown and firm to touch.

Tips:

Serve warm with sauce or salsa and salad.

Offer these as a great low fat alternative to meat pies.

These can be made ahead of time and reheated quickly in the microwave but they won't be as crunchy.

Nutrition information per pinwheel:

Energy 680kJ

Protein 11g

Fat 3 g

Carbohydrate 23 g

HINT

I often use suitable leftovers to take to carnivals like the Pinwheels. These are a popular meal in our house on Friday nights often made from spare spaghetti Bolognaise sauce. Nothing gets wasted!

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Potato Power

Ingredients:

6 large, pink skinned potatoes, well washed - Desiree or Pontiac are ideal

3 teaspoons canola margarine

3 spring onions, finely sliced including green tops

1 tablespoon corn flour

375 mL can light evaporated milk

125 g (1 cup) reduced fat grated cheddar cheese

415 g can pink salmon, well drained, broken into chunks

3 tablespoons chopped parsley

Cracked pepper to taste

Serves 6

Method:

Prick the potatoes, place around a turntable perimeter of a 750 to 800 watt microwave oven, cook on HIGH for 15-20 minutes or until soft when gently squeezed.

If time allows, the potatoes could be baked in a hot oven at 200 C for about 40 minutes instead.

Melt margarine in a saucepan, fry spring onions until softened.

Mix the cornflour with milk until smooth. Stir into pan until sauce thickens and boils. Lower heat, stir in cheese until melted, fold in salmon and parsley.

Season with pepper.

Either cut potatoes 1/3 across horizontally or open up and top with the salmon mixture. Serve with iceberg lettuce, wedges of tomato and avocado. Accompany with bread rolls.

Tips:

Potatoes can be filled with a range of mixtures – leftovers are great, and could include Bolognaise sauce or some Mince in Minutes – see page 23, canned Baked Beans and grated cheddar cheese.

Nutrition information per potato:

Energy 1830 kJ

Protein 34 g

Fat 13g

Carbohydrate 45 g

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