Easy

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. 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. 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- Cook rice. (see Basic Cooking Skills) 2- Combine flour with 1/2 cup milk in large saucepan, stir until smooth, then add remaining milk. Cook, stirring continuously over medium heat on stove, until mixture thickens and boils. 3- When boiling, take off heat, and add grated cheese and nutmeg. Stir through. 4- Add tuna and cooked rice to saucepan, and stir through. 5- Pour mixture into a large baking dish, sprinkle with extra grated cheese and breadcrumbs, and bake in oven (at 180 degrees C) for around 30 minutes or until top is crispy. Serves 4

1. Heat oil in a frying pan, add chicken and cook for 2 minutes.
2. Add Tandoori paste and tomato paste and stir until chicken is coated.
3. Combine the evaporated milk, sugar and cornflour and pour over chicken, mixing well.
4. Bring to the boil and simmer for 5 minutes, stirring occasionally.
5. Add butter and stir until melted.
6. Garnish with flaked almonds

Serves 4

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

1. Mix all ingredients together and marinate overnight.
2. Roll chicken pieces in flour and deep fry until golden (about 5 minutes).

Recipe notes: Serve on a bed of shredded lettuce, with sweet and sour sauce drizzed over the top
Can also serve with rice or noodles.

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

Grilled chicken makes an easy mid-week dinner. Marinading the meat in lemon juice tenderises the chicken, and gives it masses of extra flavour. Serve with veges or salad. Put the chicken in a dish. Squeeze the lemons, mix juice with the garlic and oil to make a marinade. Toss chicken in the marinade, cover and refrigerate until needed. Preheat the grill to medium. Put the chicken onto the grill pan (on top of foil) and spoon over some marinade. Grill the chicken, and turning once until the skin is crisp.

Cook the onion gently in the oil until softened. Add the chicken, then stir in the curry paste. Pour coconut milk over the chicken and stir well. Bring the mixture back to the boil, lower the heat, and simmer gently for 20 minutes. Serve with rice. Serves 4. Sourced from: www.healthy-eating-made-easy.com

1. Cook noodles according to packet directions, drain and place in a large bowl.
2. Add all other ingredients and mix well.
3. Place in a greased baking dish and bake in oven at 180 C for 40-60 minutes or until brown and firm on top

Serves 6-8

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

1. Combine first 4 ingredients, then mix and add remaining ingredients.
2. Pour into a greased flan dish.
3. Bake for 1 hour in moderate oven.

Serves 5

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