VEGETARIAN MEAL RECIPES
1.Spinach and Ricotta Cannelloni
1250g packet frozen spinach
375g reduced fat ricotta cheese
12instant cannelloni tubes pinch of ground nutmeg salt and pepper to taste
500g jar Summer Tomato Basil Pasta Sauce
1.Place the frozen spinach in a bowl. Cover with plastic wrap. Cook on Vegetarian Meal No. 1- "Spinach and Ricotta Cannelloni".
2.When the oven stops and STIR is displayed, stir and continue cooking.
3.When the oven stops and STRAIN SPINACH ADD TO CHEESE is displayed, strain the water from the spinach, pat dry with paper towel.
4.Place the ricotta cheese, spinach, nutmeg and seasoning in a bowl. Mix until well combined.
5.Place the mixture into a piping bag. Fill the cannelloni tubes by gently squeezing the piping bag until the tube is filled. Place the tubes in a single layer in a shallow casserole dish.
6.Pour the pasta sauce over the tubes. Smooth over with the back of a spoon to ensure all sections of the tubes are covered with the sauce. Cover with lid or plastic wrap and continue cooking.
7.After cooking, stand covered for 2 minutes.
8.Serve with a green salad and a little freshly grated Parmesan cheese.
Serves 4
Nutrition per serve
10.6 g Fat; 6.5 g Saturated fat; 15.3 g Protein; 27.4 g Carbohydrate; 9.8 g Dietary fibre; 1198 kJ
2. Vegetables with Hokkien Noodles
200g snow peas, topped, tailed and sliced in half
1bunch broccolini, cut into 5cm lengths
1125g packet baby corn, cut in half
2bunches baby bok choy, cut in half
100g oyster mushrooms, cut in half
1carrot, thinly sliced
1zucchini, thinly sliced
½red capsicum, cut into strips
½yellow capsicum, cut into strips
2 green onions, finely sliced
1 clove garlic, crushed
2 cm piece ginger, grated
50 g bean shoots
1teaspoon sesame oil
2tablespoons oyster sauce
2tablespoons sweet chilli sauce
1tablespoon light soy sauce
1packet hokkien noodles
1.Add the sesame oil, garlic, and ginger to a large microwave safe glass bowl. Cook on Vegetarian Meal No. 2- "Vegetables with Hokkien Noodles".
2.When the oven stops andADD CARROTS CAPSICUM BABYCORN GREEN ONIONS AND MUSHROOMS is displayed, add the carrot, baby corn, capsicums, green onions and oyster mushrooms. Cover with lid or plastic wrap and continue cooking.
3.When the oven stops and ADD GREEN VEGETABLES is displayed, add the snow peas, broccolini, baby bok choy and zucchini and continue cooking.
4.When the oven stops and STIR is displayed, stir and continue cooking.
5.After cooking, stand covered for 2 minutes.
6.Place the hokkien noodles in a large bowl, cover with boiling water. Stand for 2 minutes. Separate with a fork. Strain.
7.Add the noodles to the vegetables. Add the sauces and bean shoots. Combine well.
Serves 6
Nutrition per serve
1.3 g Fat; 0.3 g Saturated fat; 9.7 g Protein; 39 g Carbohydrate; 7.0 g Dietary fibre; 933 kJ
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10/28/0910/28/09 4:49:254:49:25 PMPM
