Gourmet on a Shoestring

Makes 1 Standard Size Bowl

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). This recipe has been improved time and time again to perfection! It’s a delicious, fresh and healthy dip or pita bread spread.

Ingredients

2 ripe Avocados
1/3 small Red Onion, minced
¼ teaspoon of Chilli
¼ teaspoon of Garlic
1 teaspoon of Coriander Leaves, finely chopped
1 tablespoon of Lemon Juice
1/2 teaspoon Sea Salt
Sprinkle of ground Black Pepper
3/4 ripe Tomato

Method

No need to pre-chop any ingredients if you have a blender. Simply put all ingredients into the blender and spin! Otherwise, pre-chop as directed in ingredients list and mash thoroughly.

Serve with tortilla chips, crackers, pita bread or nachos.

Top Guacamole Tips:

• Guacamole can last 4-5 days if you store correctly. Put the avocado seed in the bowl of guacamole, don’t ask why this works – it just does! Then cover with plastic wrap directly on the surface of the guacamole to prevent oxidation (turning brown) as a result of the air reaching it, and keep in the fridge.
• To extend a limited supply of avocados, add either sour cream or cream (cottage) cheese to your guacamole. Guacamole purists may be horrified, but it’s great!

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Prep and Cooking time: 60 mins Serves 6

This lasagne is very hearty yet also very fresh and light (low fat too!). You will eat your heart out and won’t leave the table feeling heavy. Delicious! To save money with this one, you can get the Ricotta from the deli, buy the Coles brand lasagne sheets, and grab whichever pasta sauce is on special.

Ingredients

400g minced Chicken
1 Red Capsicum, finely chopped
1 teaspoon Red Chilli, finely chopped (very mild)
440g can Red Kidney Beans, rinsed and drained
575g jar Tomato-based Pasta Sauce
400g can Crushed Tomatoes
375g fresh Lasagne sheets
375g Ricotta Cheese
½ cup Tasty Cheese, grated

Method

1. Preheat oven to 180 degrees.
2. Heat a big non-stick fry pan to high and add chicken. Break clumps up with a wooden spoon as you brown chicken.
3. Add capsicum, chilli, beans, pasta sauce and tomatoes, and stir to combine.
4. Grease lasagne dish with a small amount of olive oil (use a brush or spray). Cut pasta to size and place a layer on the bottom of the dish, then alternate sauce and pasta layers, finishing with a pasta layer (you should fit 5 or 6 layers).
5. Spread ricotta over the pasta and sprinkle with grated cheese.
6. Bake for 30mins or until cheese starts to brown slightly. Stand for 5 minutes, then serve with green salad.

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