Recipes - Cancer Council : ninemsn Recipe Finder

Healthy recipes

Eating plenty of fruit and vegetables not only contributes to good health, but also protects against a number of diseases and helps maintain a healthy weight.

Ensure you get the recommended 2 serves of fruit and 5 serves of vegies into your diet each day with the help of these delicious and nutritional recipes — brought to you by The Cancer Council.

Recipe archive

Vegetable quiche

Hearty minestrone soup

Mexican corn and tomato salad

Mustard and honey corn on the cob

Hearty bean and ham soup

Thai beef salad

Thai noodle salad

Kangaroo and tomato stew with dumplings

Creamy vegie pasta

Plum sponge pudding

Apricot lassi

Mushrooms in creamy sauce

Avocado dip

Stuffed potato skins

Salad nicoise

Pumpkin and parsnip soup

Nutty meat kebabs

Oriental mince and rice

Beef stroganoff

Fish medallions with orange sauce

RECIPES BY TYPE

1.For one

2.Chicken

3.Chocolate

4.Easy

5.Stir-fry

6.Italian

7.Dinner/main

8.Quick

9.Vegetarian

10.Spring

11.Low-fat

12.Desserts

155|176 Best-ever banana bread2 bananas 2 tablespoons golden syryp ¾ cup sugar 1 egg 1 cup self-raising flour pinch of salt

100|114 Lean lasagne1 onion, finely chopped 2 garlic cloves, crushed 250g lean beef mince ¾ cup (185ml) red wine 1 cup (250ml) beef stock 400g can diced tomatoes 2 x 125g cans kidney beans, drained, rinsed 2 tablespoons tomato paste 1 tablespoon chopped fresh oregano 6 sheets instant lasagne ½ cup (50g) grated mozzarella 1/3 cup (25g) grated parmesan Topping 300ml low-fat yogurt 1 egg, lightly beaten ½ cup (100g) low-fat ricotta ¼ teaspoon nutmeg

kJ 1835, fat 12g

47|61 Salmon patties500g potatoes, peeled, halved 30g butter ¼ cup (60ml) hot milk 210g can pink or red salmon, drained, bones and skin removed ¼ cup (20g) grated parmesan ¼ cup (35g) plain flour 1 egg, lightly beaten ¾ cup (50g) dry breadcrumbs 2 tablespoons olive oil salad, lemon wedges, to serve

45|37 Baked pasta with fetta and pumpkin500g pumpkin, peeled, chopped 3 rashers bacon, rind removed, chopped 6 garlic cloves, unpeeled 2 tablespoons oil 400g rigatoni pasta 100g fetta, crumbled 1/2 cup parsley leaves, chopped 1/2 cup (50g) grated mozzarella

45|67 Spring vegetable risotto6 cups (1.5L) reduced-salt chicken stock 1 tablespoon olive oil 1 leek, sliced 2 garlic cloves, crushed 1 ½ cups (300g) arborio rice 1 cup (120g) frozen peas 100g green beans, trimmed, blanched, halved 1 zucchini, sliced ½ cup chopped parsley leaves 2 tablespoons grated parmesan baby rocket, to serve

kJ 1590, fat 7g, sat fat 2g

42|71 Tuscan chicken2 punnets (400g) grape tomatoes ¾ cup (110g) pimento stuffed green olives ¼ cup (60ml) olive oil juice of 1 lemon 4 chicken breast fillets basil leaves, rice and salad, to serve