Archive for the 'Work lunch ideas' Category

Pesto Pasta Salad

Saturday, October 11th, 2008

pesto pasta salad.jpg

A very quick and easy lunch idea that can be made ahead, all you need is half a BBQ chicken (shredded), half a packet of farfalle or fusilli pasta cooked al dente, half a sliced red capsicum, half a punnet of cherry tomatoes (halved).  Toss together, with 4 large tablespoons of pesto with a little bit of the pasta cooking water to moisten it, or more olive oil if you’re not watching the waistline. You can add anything to it that you like – cucumbers, sliced mushrooms, or you could just eat it warm by stirring the pesto through the pasta just after it’s cooked.

If you wanted to be a bit more tricky and make your own pesto: one bunch of fresh basil (1.5 cups), 1/3 cup of parmesan cheese, 1/4 cup of toasted pine nuts, 1 garlic clove placed in a blender, then turn it on and pour 1/2 cup of olive oil to combine. Add salt and pepper to taste. It’s nicer if you leave a bit of texture in it rather than completely pureeing it.  Store in the fridge with some extra olive oil to preserve it on top.

Quick & Easy Low fat frittata

Thursday, November 22nd, 2007

A seriously quick and easy (so quick that I didn’t have time to take a piccy) dinner is this roast vegetable frittata I made up from what was in my fridge and variation on a few recipes.  I made it low fat by substituting cream with skim milk; and using low fat mozzarella instead; and adding fresh herbs to compensate.

Ingredients (serves 4 for meal with salad)

  • 1 eggplant, sliced into 5mm thick slices
  • 2 zucchini, sliced lengthways into 5mm thick slices
  • 1 sweet potato, peeled and sliced into 5mm thick slices
  • 300g sliced mushrooms
  • 2 cloves garlic, finely chopped
  • 1 medium onion, sliced
  • 6 free range eggs
  • half cup of skim milk
  • 1 cup grated (low fat) cheese
  • 2 tablespoons chopped parsley and/or basil; or pesto


  1. Grease a grill pan with olive oil and grill eggplant, zucchini and sweet potato and set aside (sweet potato may need to be parboiled first if you’re time poor)
  2. In a wok or frypan, add 2 tablespoons olive oil, and on a medium heat, saute garlic and onion, until onion is caramelised and softened.  Add mushrooms and cook until soft.
  3. Line a square cake tin with baking paper; and layer eggplant, followed by zucchini, then sweet potato.
  4. Pour mushroom/onion mixture on top.
  5. Beat eggs and herbs in a bowl. Add milk
  6. Slowly pour egg mixture onto vegetables, allowing to seep in between.
  7. Bake in a 180 degree oven for 25 mins until set.
  8. Slice into wedges and serve warm or cold – perfect for a picnic!