Veggie and Tuna Farfalle

Ingredients:
- 1 cup of FARFALLE pasta
- 1 can of tuna
- 1 big red onion
- 1/2 cup of spinach leaves
(fresh or frozen)
- 1/2 cup of green peas (frozen)
- 2 or 3 cloves of garlic (crushed)
- olive oil
- salt, pepper
- basil, oregano, thyme (dried)
- fresh parsley (finely chopped)
- 1 cup of chopped tomatoes in sauce
or a jar of your favourite spaghetti sauce

Servings: 2
Preparation and cooking time: 30 minutes

Step 1:
Heat the olive oil in a skillet over medium heat.
Add the chopped onion and cook for about 5 minutes
or until soft. Then add the spinach and green peas.














Step 2:
Stir in the tuna, garlic pressed through a garlic press,
parsley and herbs. Salt and pepper to taste.
Cook for 5 minutes.















Step 3:
In the meantime, cook pasta in a separate pot. Drain.
Add the contents of the skillet to the pasta. Stir.
Add the tomato sauce and cook on low heat for 15 min.














Step 4:
Sprinkle with freshly grated parmesan cheese
and fresh pepper.

Lemon Herb Turkey

INGREDIENTS:
- 1 large turkey breast
(approx.0.75 - 1 kg)
- 1 or 2 bunches of fresh parsley
- 1 lemon
- 2 or 3 cloves of garlic
- freshly ground black pepper
- salt (best: coarse or kosher)
- dried herbs (thyme, rosemary,
marjoram, basil, oregano)
or a seasoning mix for poultry

SERVED with steamed broccoli and brown rice.

STEP 1:
Rinse and pat dry the turkey. Cut it horizontally and open it out.
Rub the turkey with salt, pepper, all the herbs and fresh parsley.
Add freshly grated lemon peel and some freshly squeezed lemon juice.








STEP 2:
Fold the turkey. Rub the outer layer with salt, pepper,
herbs, parley and lemon peel (just like the inside).









STEP 3:
Place the turkey breast in a baking pouch.
Squeeze the rest of the lemon juice out
and put the lemon skin in the pouch.















STEP 4:
Bake in a 180-200C oven for approximately 40 minutes
or more (as needed).
Serve with your choice of sides.

Here, served with steamed broccoli and natural brown rice.

Chicken Potato Casserole

Ingredients:
- 6 large potatoes
- double chicken breast, chopped
- 2 large onions
- 6 large mushrooms
- chives
- oregano
- salt
- freshly ground pepper
- cheese
For the sauce:
- 2 containers of cream (200 ml each; 18% or 22%)
- 1/2 cup of water
- minced or dried garlic
- chives
- bacon bits
- salt, pepper
- 1 spoon of flour

Makes about 3-4 servings.

PREPARATION
Step 1:
Slice the potatoes in circles.
You can put them for 2-3 minutes in the microwave
to make sure they'll be soft but it's not necessary.














Step 2:
Wash, peel and slice the onions, mushrooms and chives.

Step 3:
Divide all the vegetable into two even portions.

Step 4:
Now, prepare the sauce by simply mixing all the ingredients.

Step 5:
Spread 1/2 of the sauce on the bottom of the baking dish.

Step 6:
Add the first layer of vegetables - using one of the portions.
First, potatoes.
Then add the onions, mushrooms, chives
and finally the chicken.
I steamed the chicken for about 3 minutes before.














Step 7:
Sprinkle with salt, oregano and freshly ground pepper
(I used a mix of black, green, white and red)

Step 8:
Start the second layer of potatoes, onions,
mushrooms and chives.
Sprinkle some more of oregano, salt and pepper.














Step 9:
Pour the remaining sauce on top and sprinkle with the shredded cheese. Cover the dish with a lid or aluminum foil.

Step 10:
Bake in 190-200C oven for approximately 45-60 minutes. Before serving, make sure the potatoes are soft and the chicken is no longer pink. You can remove the lid for the last 5-10 minutes to allow the cheese to melt and brown.














I like serving it with white wine or white tea :-)

Chicken with Chili Beans and Rice

Ingredients:
- double chicken breasts
- two cans of red beans or chili beans with sauce
- 1 can of corn
- 3 or 4 celery stalks
- 1 large onion
- 1 large red onion

Sometimes, I also add red peppers.

Spices for the sauce:
- red pepper powder
- chili powder
- a bit of chili paste and a glass of water
An already made store-bought chili seasoning works great, too!

Makes about 3-4 servings.

Step 1:
Chop up the chicken














Step 2:
Simmer the chicken on medium with a little bit of olive
oil for about 5 minutes or until no longer red














Step 3:
Add the chopped up onions and celery
and sauté for about 5 more minutes














Step 4:
Add the beans and the corn. Season to your liking :-)














If there's too little sauce add the water and the chili paste.

Cook on low for about 10 more minutes.

Serve with your choice of rice.















Enjoy your meal!