Luke and Zoe show us some cost effective and budget friendly recipes to help you save money.
You can find the recipes below:
Luke’s Tuna Toastie
Ingredients:
2 x slices square gf white toast
1 small tin tuna in olive oil
1/4 Lebanese cucumber, finely diced
1/4 red onion, finely diced
1 teaspoon dried chilli flakes
1 tablespoon mayonnaise
Butter, to spread on bread
1/4 cup shredded mozzarella cheese
Method:
In a bowl, stir together the tuna, diced cucumber, red onion, dried chilli flakes and mayonnaise. Butter both sides of the bread.
Place the filling on one slice of bread, then top with the cheese, then place the second piece of bread on top.
Bring a non-stick fry-pan up to medium-high heat and fry the toasted sandwich on each buttered side, for 3-4 minutes or until golden brown and crunchy. Flip and repeat for both sides.
Slice, serve and enjoy.
Zoe’s Leftover BBQ Chicken with Mushroom And Quinoa Pasta
Ingredients:
400grams of left-over BBQ chicken breast, roughly chopped
2 cups of mix mushrooms chopped, (Swiss, shitake, button, brown)
1 Spanish onion, finely chopped
2 cloves of garlic, crushed
4 tbsp of fresh basil, finely chopped
1 tsp of fresh chilli, chopped
2 cups of quinoa fettuccini pasta
½ cups of vegetable or chicken stock, good quality is preferred
1 tbsp of olive oil
Method:
Place the quinoa pasta in a saucepan of boiling water and cooked till al dente.
In another saucepan heat the olive oil and add the onion, garlic and chilli, and cook for 3-4 minutes or until golden brown. Add the chicken, stock and mushrooms and cook for a further 10 minutes.
Mix the chicken mixture and the pasta together and fold gentle.
Serve with a green salad.
You can also find more delicious and healthy recipes on our website:
From The House of Wellness Season 7, Episode 20.
Join Luke Darcy, Jo Stanley, Jacqui Felgate and Dr Nick Carr, for your weekly slice of TV goodness that helps you get well, stay well, live well, and look fabulous. Watch LIVE every Friday at 2pm and Sunday at 12 noon on Channel 7.
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