Quick and Easy Tuna Noodle Casserole

Serves: 6

Cooking Time: 30 min

Ingredients

• 1 small onion, diced
• 1 can cream of mushroom soup
• 2 cans (6-ounce) tuna in water, drained
• 2 cups cheddar cheese or cheddar blend
• ¹/2 teaspoon each paprika, garlic powder, onion powder
• salt and pepper to taste
• 1 large (12-ounce) bag egg noodles
• ¹/2 of a single package of Ritz crackers
• ¹/2 cup Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Instructions

1. Preheat oven to 400 degrees F.
   
2. Cook egg noodles according to package directions and drain. Place in a 9x13-inch baking dish.
   
3. Combine onion, soup, tuna, cheese, garlic powder, onion powder, salt, pepper and paprika. Pour on top of noodles and stir to spread evenly. Pack down tightly.
   
4. Combine Ritz crackers, Parmesan cheese, paprika and garlic powder, and sprinkle over top.
   
5. Bake at 400 degrees F for 30 minutes.

Asian greens with chicken & crispy noodle salad

There's a hint of summer in every bite of this Asian-inspired poached chicken salad.

Preparation Time

20 - 30 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 4 single chicken breast fillets
• 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
• 1 bunch baby pak choy, leaves separated, finely shredded
• 110g (2 cups) trimmed bean sprouts
• 1 bunch fresh coriander, leaves picked
• 1 bunch fresh mint, leaves picked
• 125ml (1/2 cup) sweet chilli sauce
• 2 tbs fresh lime juice
• 1 x 100g pkt Chang's Crunchy Noodles

Method

1. Bring a large deep frying pan of water to the boil over high heat. Add the chicken and reduce heat to medium-low. Simmer for 10 minutes or until cooked through. Drain. Transfer to a plate. Set aside for 10 minutes to cool slightly.

2. Meanwhile, combine the cucumber, baby pak choy, bean sprouts, coriander and mint in a large bowl. Whisk together the sweet chilli sauce and lime juice in a small jug.

3. Finely shred the chicken. Add the chicken and noodles to the cucumber mixture. Drizzle the dressing over the salad and toss until well combined. Serve immediately.

Notes

• Time saving tip: Replace chicken breast fillets with 1 Woolworths Country Style Roast Chicken, skin and bones removed. Omit step 1.

• To shred pak choy, roll up a few leaves at a time and thinly slice crossways.

• Variation: Asian greens with prawns & crispy noodle salad Replace the chicken with 20 cooked prawns, peeled. Omit step 1.

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Stuffed Avocados

Forget the bread; next time you're serving chicken (or seafood or tuna) salad for lunch, try mounding it in an avocado half instead.

RECIPE INGREDIENTS

2 medium avocados, halved and pits removed

1 cup prepared seafood, tuna or chicken salad

DIRECTIONS

Top each avocado half with 1/4 cup of the salad Nutrition Facts per Serving Yield: Yield: 4 servings Calories: 175 Fat. Total: 14g Protein: 7g Carbohydrates, Total: 9g Fat, Saturated: 2g Fiber: 6g Cholesterol: 21mg Sodium: 117mg % Cal. from Fat: 72%

Chicken & White Bean Salad

Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by Nancy Baggett for EatingWell.

Make Ahead Tip: Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving.

RECIPE INGREDIENTS

For Vinaigrette:

1 medium clove garlic

1/4 teaspoon salt

5 tablespoons extra-virgin olive oil

6 tablespoons fresh orange juice, plus more to taste

1/4 cup white-wine vinegar or red-wine vinegar

1 tablespoon Dijon mustard

For Salad:

1 15-ounce can cannellini or other white beans, rinsed and drained

2 1/2 cups diced cooked chicken breast (see Tip)

2 cups diced zucchini and/or summer squash (about 2 small)

1 1/2 cups diced celery

1/4 cup finely diced ricotta salata, halloumi (see Shopping Tip, above) or feta cheese

1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)

1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish

salt & freshly ground pepper to taste (optional)

2 cups torn escarole or romaine lettuce

2 cups torn radicchio leaves

Tip: : To poach chicken breasts, place about 1 pound boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Ricotta salata and halloumi are both firm, salted cheeses that can be found at large supermarkets and cheese shops. DIRECTIONS To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature. To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired. Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.

Chicken, Charred Tomato & Broccoli Salad

The simple but substantial main-course salad gets its goodness from smoky skillet-blackened tomatoes and a dressing prepared right in the pan—maximizing all the flavor from the tomatoes. Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon and salt, if needed, just before serving.

RECIPE INGREDIENTS 1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded cooked chicken breast (skip Step 1) 4 cups broccoli florets 1 1/2 pounds medium tomatoes 2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided 1 teaspoon salt 1 teaspoon freshly ground pepper 1/2 teaspoon chili powder 1/4 cup lemon juice DIRECTIONS Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces. Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool. Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes. Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan. Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits. Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.

Antipasto Salad

Ingredients

Red Wine Vinaigrette:

• 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
• 1/4 cup red wine vinegar
• 1 clove garlic
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
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Antipasto Salad:

• 1 pound fusilli pasta
• 1/2 cup hard salami, cut into strips (about 3 ounces)
• 1/2 cup smoked turkey, cut into strips (about 3 ounces)
• 1/4 cup provolone cheese, cut into strips
• 1/4 cup grated Asiago cheese
• 2 tablespoons green olives, halved and pitted
• 2 tablespoons roasted red peppers, cut into strips
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Creamy Latin Pasta Salad

Ingredients

• 1 pound rotini pasta (3/4 of a 16-ounce box)
• 1/2 cup evaporated milk
• 1/4 cup extra-virgin olive oil
• 1 cup crumbled feta cheese or queso blanco
• 1/2 cup fresh cilantro leaves
• 1 lime, juiced
• Salt and freshly ground black pepper
• 1 cup finely diced ham
• 1 orange bell pepper, seeded, ribbed, and chopped
• 1 red bell pepper, seeded, ribbed, and chopped
• 1 cup frozen peas
• 1/2 small red onion, thinly sliced
• 1/2 cup peeled and chopped jicama
• 1/2 cup pimento stuffed olives

Directions

Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside.

While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.

Place the drained pasta in a large bowl. Add the ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.

Hearts of Palm, Black Bean, Red Onion and Corn Salad

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons cane vinegar
• 2 tablespoons lime juice
• 1 teaspoon freshly chopped chives
• 1 teaspoon freshly chopped parsley leaves
• 1 tablespoon freshly chopped cilantro leaves
• 1 jalapeno pepper, stem and seeds removed and minced
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (14-ounce) can hearts of palm, drained
• 1 small red onion, thinly sliced
• 1 cup cooked black beans
• 1 cup cooked corn
• 1/2 cup thinly sliced yellow bell pepper
• 1/4 cup sliced bias cut green onions
• Mixed greens, if desired, for serving

Directions

In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside.

Slice the hearts of palm on an angle, about 1/2-inch thick. Combine the hearts of palm, red onions, black beans, corn, bell pepper, and green onions in a mixing bowl and toss to combine. Arrange on a platter or individual salad plates, over greens, if desired, and drizzle with the dressing

Black Bean Salad

Ingredients

• Dressing
• 1 small clove garlic
• Pinch salt, plus 2 teaspoons
• Juice 1 1/2 limes (about 3 tablespoons)
• 2 teaspoons kosher salt
• 1/4 teaspoon chili powder
• 1/4 cup extra-virgin olive oil
• Salad
• 1 cup fresh corn kernels (from about 2 ears)
• 1 orange bell pepper, diced
• 1/2 small red onion, finely chopped (about 1/4 cup)
• 1 tablespoon extra-virgin olive oil
• 1 (15-ounce) can black beans, drained and rinsed
• Kosher salt
• Freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1 small hass avocado, halved, seeded and diced
• 1/4 cup chopped fresh cilantro, leaves and stems

Directions

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

Steak Salad

Ingredients
1 3/4 pounds beef sirloin steak
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
3/4 cup crumbled blue cheese
8 cups romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 tomatoes, sliced
1 small green bell pepper, sliced
1 carrot, sliced
1/2 cup sliced red onion
1/4 cup sliced pimento-stuffed green olives
Directions
Preheat grill for high heat.
Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!

Crunchy Chicken Salad

Ingredients
1 1/2 cups cubed cooked chicken
3 tablespoons chopped celery
3 tablespoons mayonnaise
2 tablespoons chopped water chestnuts
4 teaspoons sweet pickle relish
4 teaspoons diced pimientos, drained
1 tablespoon chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
2 lettuce leaves
1 hard-cooked egg, sliced
Directions
In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices.

MOOLI LACHHA RECIPE

Ingredients:

1 radish (mooli) of about 1/2 kg (grated)
1 piece of ginger (adrak) (thinly sliced)
1 tomato (tamatar) (finely chopped)
2 tsp lime juice
1 green chilli (finely chopped)
some coriander leaves (dhania patta) (chopped)
salt (namak) to taste

How to make mooli lachha:

• Add salt to radish. Keep for 5 minutes.
• Squeeze to remove water.
• Add ginger, green chilli and tomato, coriander leaves and lime juice.
• Mix well.