15-minute chicken, broccoli and cashew stir-fry

 

• 450g pkt hokkien noodles
• 1 tbsp peanut oil
• 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
• 1 large red onion, cut into wedges
• 2 tsp minced garlic
• 2 tsp crushed ginger
• 1 head broccoli, cut into florets, stem halved lengthways and thinly sliced
• 1/3 cup (80ml) oyster sauce
• 1/2 cup (75g) unsalted cashews, toasted
  
  
  Instructions 

  Cook the noodles

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   following packet directions. Drain well.
• Meanwhile, heat the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 2 batches, for 2 mins or until golden brown and cooked through, transferring to a plate between batches.
• Combine the chicken, onion, garlic, ginger and broccoli florets and stems in the wok or pan. Stir-fry for 4 mins or until broccoli is tender.
• Add the oyster sauce with 1/4 cup (60ml) water and cashews. Stir-fry for 2 mins or until heated through.
• Divide noodles and stir-fry among serving bowls. Serve immediately.

Avocado Grilled Cheese Sandwich

 

Ingredients

• 1 ripe tomato
• 1 avocado
• 4 slices bread (like Homemade Bread, Whole Wheat Bread, Sourdough Breador Dutch Oven Artisan Bread)
• Butter or mayonnaise
• 1 cup shredded mozzarella cheese
• ¼ cup Parmesan cheese (optional)
• Kosher salt

Instructions

1. If you’d like, pre-toast the bread slices in the toaster (this makes sure to get them perfectly crunchy before grilling the sandwich).
2. Slice the tomatoes, place the slices on a plate, and sprinkle with kosher salt. Slice the avocado (see the video instructions) and sprinkle it with salt.
3. Spread butter or mayo on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread ¼ cup mozzarella cheese, a sprinkle of shredded Parmesan, tomato slices, avocado slices, the other ¼ cup mozzarella cheese, Parmesan, a sprinkle of kosher salt, and the other piece of bread (spread with mayo if you’d like).
4. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.

Cheese Tortellini In Creamy Marinara

 

Ingredients

• 12 to 16 ounces frozen or refrigerated cheese tortellini
• 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 3 cups baby spinach leaves, tightly packed (or chopped spinach)
• 8 fresh basil leaves
• 4 ounce goat cheese log

Instructions

1. Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it. 
2. Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
3. When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you’d like, save out a few crumbles for topping). Serve immediately.