SANDWICHES NOT CUTTING IT ANYMORE? ENTICE THEM WITH OUR DELICIOUS ZUCCHINI SLICE, RICE AND PASTA SALADS, TUNA CAESAR WRAP, CHEESEBURGER SUB AND TERIYAKI CHICKEN SUSHI!
MAC ’N’ CHEESE ZUCCHINI SLICE SERVES 12 PREP 20 MINUTES COOK 45 MINUTES
1 cup dried macaroni pasta 1 tablespoon extra virgin olive oil 1 small brown onion, finely chopped 2 garlic cloves, finely chopped 3 teaspoons fresh thyme leaves 125g middle bacon rashers, trimmed, chopped 2 zucchini, coarsely grated 200g orange sweet potato, unpeeled, coarsely grated ¹⁄³ cup self-raising flour 4 eggs, lightly beaten ½ cup grated light tasty cheese
1 Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides. 2 Cook pasta following packet directions, until tender. Drain. Refresh under cold water. Drain well. 3 Meanwhile, heat oil in a medium frying pan over medium-high heat. Add onion, garlic, thyme and bacon. Cook, stirring, for 5 minutes or until onion softens. Add zucchini and sweet potato. Cook, stirring, for 5 minutes or until sweet potato softens. Transfer to a large bowl. 4 Add pasta, flour, eggs and half the cheese to vegetable mixture. Season with salt and pepper. Stir to combine. Pour mixture into prepared pan. Sprinkle with remaining cheese. Bake for 30 to 35 minutes or until golden and firm. Cool in pan. Serve. Cut into squares. Store in a lunchbox or wrap tightly in baking paper and place in an insulated bag. Refrigerate. Transport with an ice brick. NUTRITION: (per serve) 523kj; 4.3g fat; 1.3g sat fat; 7.4g protein; 13.1g carbs; 2g fibre; 78mg chol; 217mg sodium.
TUNA CAESAR SALAD WRAPS MAKES 4 PREP 10 MINUTES
½ cup 99% fat-free Caesar dressing 1 tablespoon chopped fresh flat-leaf parsley leaves 4 wholegrain wraps 1 baby cos lettuce, trimmed, roughly chopped 1 avocado, thickly sliced 2 hard-boiled eggs, quartered 2 x 185g cans tuna in springwater, drained, flaked ¼ cup shaved parmesan
1 Combine dressing and parsley in a bowl. 2 Place wraps on a flat surface. Top with lettuce, avocado, egg, tuna and parmesan. Drizzle with dressing mixture. Fold wraps to enclose filling. Serve. Wrap tightly in baking paper. Store in a lunchbox or insulated bag. Refrigerate. Transport with an ice brick. NUTRITION: (per wrap) 1620kj; 17.9g fat; 5.8g sat fat; 65.8g protein; 27.1g carbs; 4.8g fibre; 148mg chol; 871mg sodium.