Lunch

1- Simmer stock on the stove, in a saucepan

2- In another saucepan, heat the oil, add the rice. Stir, coating the rice with oil, for 2 mins until you hear a cracking sound and rice becomes translucent.

3- add 1/2 cup stock to the rice, and stir until absorbed. continue adding stock this way until the rice is cooked.

4- After 15-20 mins, taste- the rice should be firm, but not crunchy.

5- Remove from heat, add whatever flavourings you want. Serve.

Serves 4

Recipe sourced from book: 4 ingedients by Kim McCosker & Rachael Bermingham

1. In a large mixing bowl, combine egg, garlic, chili, coriander, salt and pepper.
2. Add chicken and mix well.
3. Gradually add breadcrumbs and mix thoroughly.
4. In a separate bowl, combine the breadcrumbs for coating with parmesan and fresh chopped coriander.
5. Form approximately one handful of the chicken mixture into balls.
6. Coat in the breadcrumb mixture.
7. Heat a few tablespoons of oil in a frypan and add the rissoles, flattening with a spatula.
8. Turn a couple of times until golden brown, before draining on paper towels.

Recipe notes:

1. Cook oven fries according to packet directions. 2. Toast pita breads in a sandwich press for approximately one minute. 3. Divide chicken, lettuce, cheese, tomato and chips over each pita bread. 4. Roll tightly and wrap in foil Serves 4 Sourced with permission from www.bestrecipes.com.au and written by Marie.

1. Heat olive oil in frying pan over medium heat. Add onion, garlic, chilli, oregano and taco seasoning. Cook, stirring for 2-3 minutes or until soft.
2. Increase heat to high. Add chicken and cook for 3 minutes or until browned.
3. Reduce heat to medium-low. Add capsicum, beans, tomato paste and tomatoes.
4. Stir, cover and cook for about 15 minutes or until sauce has thickened slightly and chicken is cooked through.
5. Spoon steamed rice and chicken mixture into serving bowls.

Serves 4

Sourced with permission from www.bestrecipes.com.au and written by Sheryl.

1. Mix together honey, sweet chilli sauce, chilli paste and lime and chilli powder.
2. Add chicken to marinade and let sit for at least 30 minutes, covered.
3. Soak noodles in a large bowl of boiling water, stir to separate, then drain.
4. Top & tail beans and julienne carrot, set aside.
5. Heat sesame oil in wok, toss in noodles and stir rapidly on medium heat to get sesame flavour through. Remove from heat and set aside.
6. Add an extra dash of oil and toss in almonds, stirring rapidly for about a minute. Remove and add to the noodles.

1. Cook pasta until al dente.
2. Cut chicken into bite-sized pieces and fry until browned.
3. Add stock and bring to a simmer.
4. Stir through pesto until combined (about ½-¾ of the jar).
5. Add cream and return to simmer.
6. Stir through parmesan, and continue to simmer until chicken is cooked through.
7. Combine pasta and sauce to serve

Serves 4

Sourced with permission from www.bestrecipes.com.au and written by Jules2

1. Combine the chilli powder with the cornflour and the salt.
2. Heat the oil in a wok over high heat. Coat approximately 5 chicken strips in the corn flour mixture and fry for 3 minutes or until golden. Drain on paper towel to remove excess oil and repeat with the remaining chicken. Remove and set aside
3. Reheat the wok over medium heat. Add the spring onion and stir fry for 1 minute. Add the sherry and the noodles, tossing well with a pair of wooden spoons until noodles soften.

1. Preheat oven to 180°C. 2. Lightly brown chicken in 2 tablespoons of the oil. Set aside. 3. Heat remaining oil and add onion and garlic. Fry for 5 minutes. 4. Add tomatoes, stock, chilli, salt and pepper and heat through. 5. Add chicken and chickpeas to the tomato mixture, combining well. Transfer to oven proof dish, cover and bake for 30 minutes or until chicken is cooked. 6. Remove lid and sprinkle with fetta cheese. Return to oven until cheese starts to melt. 7. Add fresh parsley to serve*add olives if desired

1. Soak the noodles in cold water. 2. Fry chicken, onion and capsicum until chicken is brown. 3. Add garlic and mixed vegetables, and stir fry for 2 minutes. 4. Add water, chicken stock, soy sauce and noodles. 5. Allow to simmer until noodles are soft and liquid is absorbed. 6. Add pepper and serve. Recipe notes If no liquid remains and noodles are not soft add more water Serves 4-6 Sourced with permission from www.bestrecipes.com.au and written by Sammi.

1. Bring the stock and saffron to a boil in a pot.
2. Heat oil in large pan and add onions and cook until golden.
3. Add sliced capsicum and rice, stir well until combined and heat through for 5-10 minutes.
4. Add crushed garlic, tomato, pepperoni, salt and pepper, boiled stock and peas and cook for 10-15 minutes or until rice is nearly cooked.
5. Add chicken and cook for a further 10 minutes

Serves 4

Sourced with permission from www.bestrecipes.com.au and written by Jules2