Fried Rice

Serves: 2
Preparation: 10 min
Cooking: 20 mins
Calories*: 750cal (375cal per serve)

Ingredients
Rice
1 Carrot
5-6 Mushrooms
Frozen Peas
Frozen Corn
Cayenne Pepper
Moroccan Seasoning
2 Eggs

Cook 1.5 cups of rice in the rice cooker. While this is going finely chop carrot and mushroom and cook them through in a wok, lightly frying. Add the peas and corn when you're almost ready to add the rice.

When the rice is finished cooking remove it and rinse with cold water. Beat 2 eggs and then add rice and stir through. This allows the egg to coat the rice and helps stop the rice from clumping which allows you to cook it evenly. Add the spices. I added a small amount of cayenne and a good amount of Moroccan seasoning - probably about 1tsp and 3-4tsp approximate.

Add the rice to the wok and stir through the vegetables. Flip the rice occassionally until all the egg is cooked through.

Vegetable Stew

Serves: 6+
Preparation: 20 min + 10 mins to add seasoning
Cooking: 4 hours (slow cooker)
Calories*: 2000cal (330cal per serve)

Ingredients
1/2 Butternut Pumpkin
1 Large Potato
1 Small Sweet Potato
1 Carrot
Mushrooms
1 L Vegetable Stock
1 cup Yellow Split Peas
3 tbspn Corn Flour
2 Bay Leaves
1 tsp Oregano
1 tsp Thyme
2 tsp Harissa (Middle Eastern Spices)
1/2 cup Port
1/2 cup Brown Rice*
1/2 cup Frozen Peas
1/2 cup Frozen Corn
Salt and Pepper to taste

Chop vegetables and place in slow cooker with 1L of stock. Place split peas in a bowl with hot water to soak. After 1-2 hours drain the split peas and add to the slow cooker.

After about 3 hours add the corn flour, bay leaves, oregano, thyme, salt and pepper, port and rice. Continue cooking and when you have about 10 minutes to go add the peas and corn. Ensure rice is cooked through before serving.

Note: If you are using white rice add when you have 30 minutes left of cooking instead of 1 hour.

Tuna Pasta Bake

Serves: 4-6
Preparation: 20 min
Cooking: 30 min
Calories*: 1900cal (475cal per serve)

Ingredients
1 tin Campbells Cream of Mushroom Condensed Soup
425g tin Tuna in Springwater
300g Pasta
1/2 Cup of Frozen Peas
1/2 Cup of Frozen Corn
3 Slices of Wholemeal Bread or Breadcrumbs
Grated Cheese
Oregano
Pepper

Cook pasta until al dente, drain and set aside. Using the same pot (to save on dishes) heat the soup, tuna, peas and corn until peas and corn are defrosted, add oregano and pepper to taste. Make breadcrumbs in a food processor and put 1/3 into the tuna mixture. Add the pasta back to the pot and then transfer to an oven proof dish. Sprinkle breadcrumbs on top and add grated cheese. Cook in oven until cheese melted and top is browning.