Crafty Meals – easy recipes for healthy meals

Warm Bacon, Mushroom and Potato Salad
Serves 4
Prep time : 10 minutes
Cooking time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
750g chat potatoes, washed and halved.
1 eschalot, finely chopped.
1 garlic clove crushed .
1 tablespoon white wine vinegar.
2 1/2 tablespoons extra virgin olive oil.
4 short cut rashers, rind removed and roughly chopped.
12 button mushrooms, halved.
120 grams baby spinach leaves.
1 tablespoon chopped chives.

Method
Add the potatoes to a large saucepan of boiling salted water.
Cook until tender, 10-12 minutes. Drain well.
In a jug, combine the eschalot, garlic, vinegar and 1 tablespoon of oil and whisk to combine to form the dressing.
Add the warm potatoes to a large bowl, pour over the dressing and toss to coat. Set aside.
Heat a non-stick pan over medium-high heat.
Add the bacon and dry-fry for 2 minutes or until crisp.
Drain on absorbent paper.
Reduce heat to medium and add the remaining olive oil to the pan.
Add mushrooms and cook the mushrooms for 3-4 minutes until golden brown.

Serving
Toss to combine, season to taste then serve warm.

Bookmark it!

Bacon and Spinach Macaroni Cheese
Serves 4
Prep time : 10 minutes
Cooking time : 40 minutes
For conversions, click here to use our handy guide.

Ingredients
1 cup fresh white bread crumbs.
1 1/2 tablespoons olive oil.
300 grams macaroni.
250 grams bacon, chopped roughly.
50 grams butter.
1/4 cup plain flour, sifted.
2 cups milk.
Pinch cayenne pepper.
1/3 cup light thickened cream.
2 cups grated cheddar cheese.
100 grams baby spinach leaves.
30 grams parmesan cheese, grated finely.

Method
Preheat oven to 190 C.
Grease an 8 cup capacity baking dish.
Add bread crumbs and oil to a small bowl and stir to combine.
Cook macaroni in a saucepan of salted boiling water, according to packet directions.
Drain and return pasta to saucepan.
Place a frying pan over medium-high heat and add remaining oil.
Once to temperature, add bacon and cook for 4 to 5 minutes, until crisp.
Remove to a paper towel lined plate.
Place a saucepan over medium heat and add butter.
When it is frothy, add the flour and cook stirring over the heat for 1 minute.
Remove from the heat and add the milk gradually, stirring constantly.
Add cayenne pepper and return pan to medium heat.
Cook, stirring for 5 minutes, until sauce boils and thickens.
Add cream, cheese and season with salt and pepper.
Cook stirring for 2 minutes, until cheese melts.
Add sauce, spinach and bacon to pasta and season with salt and pepper.
Spoon into baking dish and top with parmesan and prepared bread crumbs.
Bake for 20 to 25 minutes, until golden.

Serving
Allow to stand for 5 minutes before serving.

Bookmark it!

Pork with Pears and Prosciutto
Serves 4
Prep time : 8 minutes
Cooking time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
8 pork medallions or 4 pork butterfly steaks, trimmed.
20 grams unsalted butter.
2 corella pears, skin on, cored and sliced.
2 tablespoons chicken stock.
2 tablespoons apple juice.
4 slices prosciutto, cut into thick strips.
2 teaspoons rosemary leaves.
Salt and pepper.

Method
Place a frying pan over medium-high heat and add a little olive oil.
Cook the pork for 3-4 minutes or until golden and cooked to your liking.
Remove to a plate and cover with foil to keep warm.
Increase heat to high.
Add the butter and, when melted, add the pear and cook for 2 minutes.
Add chicken stock and apple juice and allow to simmer for 3 minutes.
Add the prosciutto, rosemary, and salt and pepper and cook for further 2-3 minutes.

Serving
To serve, divide the pork among plates and top with the pears, prosciutto and some pan juice. Serve with steamed vegetables, if desired.

Bookmark it!

Pork and Asparagus Stir fry
Serves 4
Prep time : 10 minutes
Cooking time : 12 minutes
For conversions, click here to use our handy guide.

Ingredients
650 grams pork fillets.
100ml sweet chili sauce.
2 tablespoons freshly squeezed lime juice.
2 teaspoons fish sauce.
500 grams fresh hokkien noodles.
2 1/2 tablespoons peanut oil.
3 green onions, cut into 5cm lengths.
2 cloves garlic, crushed.
125 grams snow peas.
100 grams water chestnuts, sliced.
Lime wedges to serve.

Method
Slice pork fillets across the grain, thinly, and place in a shallow glass or ceramic bowl.
To a small jug add the sweet chili sauce, lime juice and fish sauce, and stir to combine.
Pour half of the marinade over the pork and gently toss to coat.
Cover and chill for 30 minutes.
Reserve remaining marinade.
Prepare noodles according to packet directions.
Place a wok over high heat and add 1 tablespoon oil.
Once to temperature, add the pork and stir fry in batches, for 2 to 3 minutes, until sealed.
Remove to a plate.
Stir fry remaining pork and 1 tablespoon oil.
Heat remaining 2 teaspoons oil to wok and add green onions, garlic, asparagus, snowpeas and water chestnuts.
Stir fry for 1 minute, until the asparagus is tender.
Return the pork and its juices to the wok.
Add reserved marinade and prepared noodles.
Stir fry for 2 minutes, until heated through.

Serving
Serve with lime wedges.

Bookmark it!

Honey-glazed Pork
Serves 4
Prep time : 10 minutes
Cooking time : 30 minutes
For conversions, click here to use our handy guide.

Ingredients
1/3 cup mandarin or breakfast marmalade.
2 tablespoons honey.
1 tablespoon Dijon mustard.
1 tablespoon olive oil.
4 pork loin cutlets.
10 sprigs thyme.
4 firm pears, quartered.
500 grams baby carrots.

Method
To a jug add marmalade, honey, mustard, oil, and salt and pepper. Stir to combine.
Pour half of the marinade into the base of a glass or ceramic dish.
Add pork and thyme and turn to coat.
Cover and chill for 3 hours.
Preheat oven to 230 C.
Preheat barbecue plate to a high heat.
Line a large roasting pan with baking paper.
Place pear pieces and carrots in prepared roasting pan, and pour over remaining marinade.
Turn to coat.
Roast for 25 to 30 minutes, until light golden.
Reduce barbecue heat to medium and cook cutlets for 2 minutes each side, until golden.
Place cutlets on top of pears and carrots and roast for a further 10 minutes. Pork should be just cooked through.

Serving
Serve with a leafy salad and crusty bread.

Bookmark it!

Maple Mustard Pork Cutlets
Serves 4
Prep time : 10 minutes
Cooking time : 30 minutes
For conversions, click here to use our handy guide.

Ingredients
2 tablespoons maple syrup.
2 tablespoons wholegrain mustard.
Olive oil cooking spray.
4 pork cutlets.
1 medium onion, chopped.
1 clove garlic, crushed.
1 teaspoon cumin seeds.
150 grams baby spinach.
2 x 400 gram cans cannellini beans, drained, rinsed.

Method
To a bowl add maple syrup and mustard. Stir to combine.
Place a large frying pan over medium heat.
Lightly spray both sides of the pork cutlets with oil and cook for 6 to 8 minutes on each side, brushing with maple syrup mixture, until just cooked through.
Remove to a plate and cover with foil. Allow to rest for 5 minutes.
Spray a frying pan with oil and place over medium heat.
Add onion and cook for 5 minutes, stirring, until opaque and tender.
Add garlic and cumin and cook for 1 minute until fragrant.
Add spinach, beans and 2 tablespoons cold water.
Cook for 5 minutes further until spinach has just wilted and beans are heated through.

Serving
Place pork cutlets on plates, and serve with spinach and beans.

Bookmark it!

Lavash Wraps
Serves 4
Prep time : 5 minutes
Cooking time : 5 minutes
For conversions, click here to use our handy guide.

Ingredients
4 pieces lavash bread.
1/2 cup tomato salsa.
200 grams shaved pastrami.
200 grams low-fat ricotta cheese.
80 grams baby spinach leaves.

Method
Preheat a sandwich press
Lay out lavash on a board and spread with salsa, leaving a 1cm border around the edges.
Place pastrami on top.
Crumble ricotta cheese over the pastrami, and season with salt and pepper.
Roll up lavash.
Place the rolls seam side down on the sandwich press plate and toast until heated through.

Serving
Slice rolls on the diagonal and serve with baby spinach leaves.

Bookmark it!

Spiced Pork with Summer Salsa
Serves 8
Prep time : 10 minutes
Cooking time : 2 hours, 15 minutes
For conversions, click here to use our handy guide.

Ingredients
2kg rolled pork loin.
2 tablespoons olive oil.
1 teaspoon fennel seeds.
1 teaspoon coriander seeds.
1 teaspoon sea salt.
1 red onion, chopped.
1 apple, cored, chopped.
2 nectarines, chopped.
1/2 teaspoon ground cinnamon.
1 tablespoon lime juice.

Method
Preheat oven to 220 C.
Score the rind of the pork loin at 1cm intervals with a sharp knife.
Place fennel seeds, coriander seeds and sea salt on a board, and using a chef’s knife on its side, crush the seeds lightly.
Drizzle 1 tablespoon of oil over the pork loin, then rub the seed mixture into the rind.
Arrange a wire rack in a large roasting pan and place the loin on the rack.
Pour 2 cups cold water into the roasting dish.
Bake for 20 minutes, then reduce temperature to 180 C.
Cook for 1 hour and 45 minutes further, until juices run clear when a skewer is inserted.
Cover with foil and allow to rest for 20 minutes.
Place a frying pan over medium heat and add the remaining 1 tablespoon of oil.
Add onion and apple and cook, stirring for 5 minutes until tender.
Add 1/2 cup cold water and bring to a simmer.
Cook for 5 to 8 minutes until the liquid has reduced by half.
Add nectarines and cinnamon and cook for a further 3 to 5 minutes, until nectarine is heated through.
Remove from the heat, and stir in lime juice.
Transfer to a bowl.

Serving
Slice pork and serve with salsa.

Bookmark it!

Cheesy Rolls
Makes 6
Prep time : 10 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
2 1/4 cups self-raising flour.
1/4 teaspoon salt.
50 grams butter, chopped.
1/3 cup tasty cheese, grated.
40 grams leg ham, chopped roughly.
1/4 cup parsley, chopped.
3/4 cups milk.
Extra butter to serve.

Method
Preheat oven to 200 C. Line a baking tray with baking paper.
Into a large bowl, sift the flour and salt.
Add butter.
With your fingertips, rub the butter into the flour until the mixture resembles bread crumbs.
Add cheese, ham and parsley and stir to combine.
Make a well in the centre of the mixture and pour in the milk.
Stir the mixture with a flat-bladed knife until it just comes together – don’t over mix, as it toughens the dough.
Sprinkle a board with flour, and turn dough out onto it.
Gently knead, until dough comes together, then shape into a round.
Cut into 6 pieces and shape each piece into a ball.
Place the dough balls onto the prepared tray, leaving room for them to spread.
Sprinkle with a little flour.
Bake for 15 to 20 minutes, until golden.

Serving
Serve warm with butter

Bookmark it!