Related Searches: Roasted Mediterranean Vegetables, Chinese Vegetables
... bake with lamb meatballs for a midweek dinner the family will love. Ingredients: 700 g COOK roast mixed vegetables Mediterranean style, 500 g lamb mince, 1.25 cups couscous, 165 g Gravox lamb & rosemary gravy. Method ...
... ; Vegetarian; High fibre; Low salt; Low sugar; Low fat; Low kilojoule; Low saturated fat; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; Mediterranean; Vegetable; Lunch; Dinner. Complexity: 2.
... minutes before serving with a green salad and crusty bread. Categories: High fibre; High protein; Low salt; Low sugar; Seafood free; Halal; Mediterranean; Vegetable bake; Zucchini; Eggplant; Lunch; Dinner. Complexity: 3.
... oven to 180°C/160°C fan-forced and add the roasted vegetables to the tomato sauce. Remove from the heat. In a medium ... until browned and bubbling. Categories: High fibre; Mediterranean; Lunch; Dinner; Low sugar; Low salt; ...
... juices into the saucepan. Cook until heated through, about 2 minutes. Categories: High fibre; Vegetable soup; Zucchini; Mediterranean; Lunch; Potato; Dinner; Low sugar; Low salt; Low fat; Low saturated fat. Complexity: 1 ...
... and cook for 3 minutes. Season. Add stock and bring to a simmer. Cover and simmer 15 minutes until vegetables are tender. Stir in cabbage and simmer until it has wilted. Scatter with feta and thyme. Season. Serve. Tip ...
... pie to make a loose lid. Bake for 25-30 minutes until golden and crisp. Categories: Lunch; Mediterranean; Low sugar; Sweet potato; Seafood free; Vegetable pie and tart; Leftover; Soy free; Christmas leftovers; Leftover ...
... lamb recipe. Serve this tender leg of lamb with Mediterranean veggies and top with fragrant basil. Ingredients: 2.5 ... foil. Rest for 15 minutes. Sprinkle lamb and vegetables with basil. Serve with bread. Categories: Lamb; ...
... , for 5 minutes until the vegetables are tender yet still retaining their shape. Stir in the chopped coriander before serving with warm wholemeal bread to mop up the juices. Categories: Mediterranean; Lamb dishes; Lunch ...
... mozzarella is melting and beginning to brown in places. Season with pepper and serve warm. Categories: High protein; Low sugar; Seafood free; Mediterranean; Pesto; Toast; Sandwich; Eggplant; Tomato; Lunch. Complexity: 2.
... and juice, finely grated, 200 g couscous, 1.2 cup boiling water, 1 tbs olive oil, 500 g Mediterranean vegetables frozen and grilled, 2 preserved lemons rinsed, 400 g can chickpeas drained and rinsed, 1 bunch coriander ...
... will love it. Ingredients: 500 g Prep Set Go frozen Mediterranean roasting mix, 660 g chicken thigh fillets, 400 g ... Preheat oven to 240°C/220°C fan-forced. Place vegetables on a greased baking tray and drizzle with 1 tbs ...
... virgin olive oil, 500 g Woolworths Prep Set Go frozen Mediterranean roasting mix, 840 g four bean mix no added ... cook for 5 minutes, stirring occasionally, or until veggies start to lightly char. Remove pan from heat. Add ...
... mash on the wraps, top with crumbled goats cheese and roasted vegetables. Fold up to wrap and serve. Categories: Vegie wrap; Lunch; Mediterranean; Dinner; Eggplant; Mushroom; Seafood free; Lemon; Egg free; Peanut free ...
... warm flatbread with some of the hummus, then top with one-quarter of the hot roasted vegetables and fold to serve. Categories: Mediterranean; Hummus; Flatbread; Dip and spread; Capsicum; Chickpea; Lunch. Complexity: 3.
... salt and pepper if desired. Bake at 180° for approximately 1 hour or until chicken and vegetables are fully cooked and have slight caramelisation. Categories: Mediterranean; Dinner; Chicken dishes; Tomato. Complexity: 3.
... g chicken thigh fillets, 20 g Nando's medium bag & bake spice seasoning, 120 g Ben's Original +veg Mediterranean style veg, tomato & brown rice, 285 g Woolworths Honey mustard salad kit. Method: Preheat oven to 210°C/190 ...
... with oil and layer on top of each other. Place in pan, spread lentils over pastry and top with roast vegetables and tomato. Bake for 15 minutes or until pastry is golden. Crumble feta over tart. Top with basil leaves and ...
... over the feta. Combine the cream, eggs and parmesan in a bowl. Season with salt and pepper, then pour over the vegetables. Place the pan in the oven on the hot tray and bake 35 minutes or until centre is cooked and the ...
... large saucepan of water to the boil, then stir in the vegetable stock cube. Add the couscous to the pan and cook for ... and crumble over the feta. Serve with Mediterranean-style flatbread and the remaining dressing, if ...
This tasty topping is packed full of Mediterranean flavours, and can transform even the mildest of white ... and cook for 10 minutes, stirring occasionally, until the vegetables soften but do not brown. Add the garlic and ...
... and pepper. Place in a roasting pan, breast-side down, and bake for 30 minutes. Meanwhile, toss all vegetables, except tomatoes, with remaining oil and season to taste. Place remaining stuffing on a greased sheet of foil ...
... in a small bowl. Serve the tuna steaks on a bed of vegetables with pesto drizzle on top and a lemon wedge on the side. Categories: Lunch; Mediterranean; Low sugar; Low salt; Lemon; High protein; Tomato; Fish; High fibre ...
... your weekly dinner rotation with this flavour-packed Mediterranean dish. Ingredients: 0.66 cup mixed grain ... remaining parsley. Categories: Lunch; Dinner; Stuffed vegetable; Eggplant; Healthier easier; Winter; Aug 2022 ...
... lentils drained and rinsed, 1.2 cup red wine, 8 mediterranean sausage, 20 g parsley roughly chopped. Method: Preheat the ... olive oil. Bake it for 15 minutes or until vegetables are softened. Tip in the lentils and red wine ...
... to high. Add beef mince, stir to break up the lumps. Cook for 5 minutes until browned. Add the vegetables, cook, stirring occasionally for 10 minutes until just softened. Add the passata, bring to the boil, reduce heat ...
... , stirring occasionally. Sprinkle in flour, stir until vegetables are coated. Gradually pour in stock stirring well. ... . Categories: Beef dishes; High fibre; Casserole; Mediterranean; Lunch; Beef; Dinner; Low sugar; Low fat ...
... . Spoon the rice mix into the capsicum halves. Top with goats cheese and bake for 15 minutes. Categories: Stuffed capsicum; High fibre; Mediterranean; Lunch; Dinner; Low sugar; High protein; Tomato; Rice. Complexity: 2.
... Preheat oven to 230°C/210°C fan-forced. In a baking sheet, combine 2 tbsp of the coconut oil and the vegetables. Mix well and roast for 15 minutes. In a small bowl, combine the rest of the coconut oil,curry, garam masala ...
... toss to combine. Arrange zucchini and pumpkin on a baking tray lined with foil. Grill for 5 minutes or until vegetables are just tender and beginning to caramelise. Set aside. Preheat oven to 220°C/200°C fan-forced. Line ...
... lumps, or until browned. Add garlic, ginger and half the chilli. Stir-fry for 1 minute or until fragrant. Return vegetables to wok with pak choy, hoisin and soy sauces, and 2 tbs water. Stir-fry for 2 minutes or until ...
... carrots peeled and diced, 3 sticks celery diced, 2 tbs olive oil, 4 cloves garlic peeled and sliced, 1.2 L vegetable stock made with 2 stock cubes, 400 g chopped tomatoes, 0.25 bunch rosemary 4 sprigs, 200 g risoni, 200 ...
Take your tastebuds on a trip to Italy with this moreish Tuscan vegetable soup. Add leftover veggies to this moreish recipe to use up all the odds and ends in your fridge and pantry. Ingredients: 0.5 cup extra virgin ...
... , 1 small parsnip peeled, sliced, 1 small sweet potato peeled, diced medium, 1 tbs curry powder, 500 ml vegetable stock, 250 ml coconut milk, 800 g tinned red lentils drained, rinsed, 1 pinch salt, 1 pinch pepper. Method ...
... oil, 1 medium yellow onion peeled, diced medium, 3 cloves garlic peeled, chopped, 400 g frozen mixed vegetables thawed, 4 cups vegetable stock, 1 tbs thyme fresh, chopped, 1 pinch salt, 1 pinch pepper, 150 g tri colored ...
... kecap manis, 2 tbs mirin, 1 tbs sesame oil, 4 free range eggs, 2 tsp dried chilli flakes, 1 tbs vegetable oil. Method: Cook noodles in a large saucepan of boiling water for 5 minutes or until tender. Drain and place in ...
... for 12-14 minutes. Meanwhile, roughly chop the baby bok choy and choy sum. Heat vegetable oil in a wok and add the frozen vegetables. Stir-fry for 4 minutes until heated through. Add the oyster sauce, garlic, ginger and ...
... stalks, 1 brown onion, 400 g Gold sweet potato, 200 g button mushrooms, 1 cup salt-reduced gluten-free vegetable stock, 420 g no added salt lentils, rinsed, 400 g diced tomatoes, 0.5 cup finely grated parmesan, 400 ...
... do something a bit different so came up with this vegetable stack. Ingredients: 1 tromboncino zucchini, 2 potatoes, ... then set aside. I found by lightly frying the veggies first gave a nice flavour, and as they were quite ...
... ground coriander, 2 tsp ground cumin, 1 tsp ground turmeric, 2 tbs lemon juice, 1 cup vegetable stock, 4 piece naan bread warmed, 2 tbs vegetable oil, 400 ml light coconut milk. Method: Heat 1 tbs of the oil in a large ...
... , 1 pinch sea salt, 1 pinch freshly cracked black pepper. Method: Cook Leggo's Ricotta and Roasted Vegetable Tortellini according to packet instructions. Drain and set aside. Preheat a fan forced oven to 180ºC. Heat ...
Mix colour, form, texture and taste to really wow your guests with this fresh, colourful vegetable terrine. Ingredients: 350 g green beans, 2 green capsicums, halved, 2 red capsicums, halved, 2 tbs parsley leaves, 350 g ...
... in this savoury tarte tatin. This impressive pastry is the most delicious way to use leftover veggies. Ingredients: 400 g root vegetables cut into 1cm-thick slices, 2 dried bay leaves, 2 sheets Woolworths puff pastry ...
... , lime juice, mustard and caster sugar in a large bowl and mix to dissolve the sugar. Add the charred vegetables and coriander to the bowl and toss to cover. Heat the Ben's Original™ rice according to pack instructions ...
... ultimate snack of shortcrust pastry filled with spiced potato and pumpkin. Ready in 3 steps. Make these vegetable pasties today. Ingredients: 300 g Kent pumpkin deseeded, peeled, cut into 1cm pieces, 300 g washed white ...
... g puy lentils ready cooked, 100 g spinach, 50 g walnuts. Method: Pre-heat the oven to 200°C. Tip the vegetables into a large roasting tin and toss with the oil. Roast for 10 minutes, add the lemon slices and roast for 25 ...
... the chopped tomatoes, add half a can of water and simmer for 15 minutes until thickened. Serve with chopped coriander on top. Categories: Lunch; Dinner; Vegetable stew; Mushroom; Tomato; Tofu; Chinese. Complexity: 2.
... . Meanwhile, place zucchini, tomato, onion, oil and vinegar in a medium bowl and toss to coat. Season. Place vegetables, in a single layer, on tray. Bake for 20 minutes or until tender. Using an electric mixer, beat eggs ...
This veggie packed shepherd's pie is delicious topped with silky butterbean mash. Ingredients: 2 tbs olive oil, ... 2 tsp thyme dried, 3 tbs tomato puree, 2.4 cup vegetable stock hot, made with 1 stock cube, 0.4 cup red ...
This warming and gently spiced veggie tagine is perfect for using up whatever root vegetables you have in the fridge. Ingredients: 2 large parsnips, 3 large red onion, 2 large carrots, 2 large red capsicums, 1 tbs ras el ...
... the spring onions and garlic for 2-3 minutes, stir in the miso and soy sauce cook for 1 minute. Add the vegetable mix and cook for 2 minutes. Cook the noodles according to pack instructions and tip into the pan with the ...
This veggie packed pot pie is a great, comforting vegetarian dinner option the whole family will enjoy ... peeled and sliced, 4 cloves garlic peeled and minced, 1 vegetable stock cube, 1 tsp Dijon mustard, 150 g peas frozen, ...
... and finely chopped, 3 tbs all purpose flour, 1.1 L chicken stock save 0.5 cups, 1 kg frozen mixed vegetables, 1 pinch salt, 1.5 cup thickened cream, 100 g parmesan grated. Method: Heat butter in a large stockpot over ...
... salt. Method: Heat oil in a large stockpot over medium-high heat.Add onion and fennel, cook until the vegetables are soft and translucent. Stir in garlic. Add the stock and simmer for 10 minutes. Add the spring greens ...
... serve with crusty toasted bread. Ingredients: 2 tbs olive oil, 1 onions peeled and finely chopped, 2 L vegetable stock, 200 g lentils rinsed, 425 g canned diced tomatoes, 2 dried bay leaves, 1 tbs dried Italian seasoning ...
... Heat remaining oil in same pan over medium-high heat. Add veggie rice and cook for 1 minute. Add garlic, cumin, ground ... stems. Stir half of the coriander through vegetable couscous. Spoon into serving bowls. Top with ...
... ; English; Low sugar; Seafood free; Soy free; Egg free; Wheat free; Peanut free; Dairy free; Tomato; Vegetable soup; Potato; Dinner; Low fat; Winter; Pressure cooker; Low saturated fat; Tree nut free; Carrot; Sesame free ...
A simple yet rich veggie stew packed with hearty flavours, turn to this vegetale and beans cassoulet for a satisfying ... Top with remaining baby spinach. Serve. Categories: Dinner; Vegetable; Jun 2023; French. Complexity: 2.
... rich fragrant Moroccan stew packed with earthy root veggies and aromatic spices making it the perfect winter ... garlic and fry for 2-3 minutes. Add all the vegetables, reduce the heat to low and cook, stirring occasionally, ...
... , 0.5 tsp garam masala, 0.5 tsp ground cinnamon, 1.25 tsp ground turmeric, 0.5 cup Woolworths vegetable stock, 2 tomatoes chopped, 0.66 cup coconut milk, 400 g canned chickpeas rinsed, drained, 450 g microwave jasmine ...
... red caPicum, 2 tbs chopped fresh dill, 0.5 bunch fresh chopped chives, 2 tsp curry powder, 2 tsp vegetable stock powder, salt and black pepper, 1 tsp minced garlic, 1 cup mashed potatoes, 0.5 cup mashed sweet potato ...
... drained tin of lentils, which will mash somewhat into the curry and thicken it slightly as it cooks. Stir once all the vegetables are added and now decide if you'd like more sauce - add a further 2 or 3 cups of water (I ...
... Greek yoghurt, 3 cup basmati rice steamed, 2 cloves garlic, 0.5 cup cashew nuts dry roasted, 4 tbs vegetable oil. Method: To make the korma curry paste, process onion, garlic, coconut, cashew nuts, chillies, spices, 1/3 ...
After an easy summery weeknight dinner? Try this vegetable pasta recipe - it's made with wholemeal penne and abundant summer vegies like zucchini and yellow squash. Ingredients: 375 g Macro Organic wholemeal penne, 2 tbs ...
Sneak some extra veg on dinner plates with this vegetable pasta bake recipe loaded with carrot, cauliflower and kale. Ingredients: 2 tbs plain flour, 40 g butter, 2 carrots finely diced, 1 cauliflower cut into small ...
... 8 silverbeet stalks trimmed, shredded, 2 tsp ground coriander, 1 tbs ground cumin, 2 tsp turmeric, 2 cup vegetable stock, 2 tbs rice bran oil, 1 stalk lemon grass chopped, 200 g solanato tomatoes halved, 3 cloves garlic ...
... ml coconut milk, 300 g Macro almost firm classic tofu, 230 g yellow curry paste, 2 tbs sultanas, 1 tbs vegetable oil, 2 cup medium grain white rice to serve. Method: Preheat oven to 210°C. Line a large baking tray with ...
... juice, remaining olive oil and toss to combine. Divide chicken and salad between four plates with vegetable rice. Dress with remaining lemon juice. Categories: Healthier easier; Sweet potato; Seafood free; Soy free; Egg ...
... juice, 1 lime cut into wedges, 270 ml coconut milk, 200 g medium tofu drained, cut into 1cm-thick slices, vegetable oil, 1 tbs palm sugar. Method: Heat a wok over medium heat. Add curry paste and coconut milk and stir ...
... potato is tender and broccoli tips are slightly browned. Spoon quinoa into 4 serving bowls. Top with roast vegetables, tofu and avocado. Sprinkle over sesame seeds. Serve with seaweed snacks and chilli sauce, if using ...
... milk, 200 g Greek-style yoghurt, 60 g baby leaf spinach, 450 g rice cooked, 1 carrot diced, 1 tbs vegetable oil, 0.25 cauliflower cut into florets, 500 g diced lamb. Method: Heat oil in a large frying pan over medium ...
This comforting beef & vegetable soup recipe is hearty, rich and packed full of veggies. An easy midweek meal with minimal effort and cost. Ingredients: 500 g porterhouse steak, 2 tbs olive oil, 1 onion chopped, 2 stick ...
... basa fish fillets, 1 tsp Moroccan seasoning, 400 g Annalisa chickpeas. Method: Preheat oven to 220°C. Place vegetables in a large shallow roasting pan. Drizzle with 1 tbs oil. Toss to coat. Roast for 10 minutes. Transfer ...
... side for medium rare or until cooked to your liking. Stir parsley into pilaf and serve with chops. Note: Vegetable pilaf is an ideal side dish for lamb and can be served warm or cold. Categories: Lamb; Middle eastern ...
... tomato, zest, lemon juice, stock and oregano, stirring to combine. Bring mixture to a simmer. Lay fish over vegetable mixture, cover and simmer for 5 minutes or until fish is just cooked through. Transfer fish to a plate ...
... Passage To India Korma Curry Paste, 1 pkt Passage To India Da-licious Tomato, Cumin & Lentil Dal, 1 tbs vegetable oil, 1 brown onion halved and thinly sliced, 165 ml can coconut milk, 600 g white washed potatoes peeled ...
... to a plate and cover to keep warm. Meanwhile, heat rice mix according to packet instructions. Drain vegetables. Combine vegetables and parsley in a bowl. Season. Place rice mix, salmon and salad on a plate. Sprinkle with ...
Use up leftover veggies and make a delicious family-friendly dinner to boot with this sensational mac and cheese ... Preheat oven to 200°C/180°C fan-forced. Bring vegetables and milk to the boil in a medium saucepan over high ...
Ingredients: 200 g freekeh rinsed & drained, 100 g green lentils rinsed & drained, 750 ml vegetable stock, 125 g green beans, 1 bunch broccolini, 1 bunch asparagus cut into 2cm pieces, 2 cups red cabbage finely sliced, 0 ...
... , 4 spring onions sliced, tips shredded, 1 bunch choy sum stems sliced, leaves shredded, 1 L salt-reduced vegetable stock, 270 g dried ramen noodles, 4 whole dried shiitake mushrooms, 1 tbs miso paste, 250 g silken tofu ...
... and cook for 4-5 minutes each side or until golden and cooked through. Slice chicken and serve with vegetable pilaf, and topped with coriander. Categories: Chicken dishes; Indian; Chicken; Mains; Rice. Complexity: 3.
... cup black bean sauce, 3 tsp brown sugar, 1 tbs salt-reduced soy sauce, 1 tsp cornflour, 1 tbs vegetable oil, 12 fresh Tasmanian scallops, 250 g snow peas trimmed, halved diagonally, 1 red capsicum deseeded, thinly sliced ...
... and sticky noodles. Ingredients: 400 g noodles cooked as per packet instructions, 2 tbs sesame oil, 1 L vegetable stock, 2 tbs soy sauce, 4 medium shallots sliced, 4 cloves garlic peeled and mashed, 200 g mushrooms ...
... , thickly sliced, 0.5 pkt Woolworths frozen winter veg mix, 0.25 bunch coriander leaves picked. Method: ... . Transfer to a bowl and cover to keep warm. Add vegetables and cook for 5 minutes, stirring, or until tender. Return ...
... chopped, 400 g chickpeas store bought tin and drained, 1 medium sweet potato peeled and chopped, 1.2 cup vegetable stock, 2 medium tomato chopped, 1 large white onion peeled and chopped, 1 tsp cumin, 1 tsp garam masala ...
... g puy lentils dried, 3 tbs harissa paste, 1 medium lemon juice and zest, 800 g cherry tomatoes, 3 cups vegetable stock made with 1 stock cube, 0.5 bunch coriander fresh, chopped, stalks included. Method: Heat the oil in ...
... : 2 tbs olive oil, 180 g quinoa, 3.4 cups vegetable stock hot, made with 1 stock cube, 480 g salmon, ... lemon wedge on the side. Categories: Zucchini; Lunch; Mediterranean; Low sugar; Soy free; Salmon; Pescatarian; Egg free ...
... 1 large onion peeled and chopped, 200 g asparagus trimmed and chopped into tips and stalks, 0.8 cup white wine, 1 L vegetable stock made with 1 stock cube, hot, 150 g peas, 270 g arborio rice, 250 g artichokes from a jar ...
If you don't have the time to make a proper lasagna, this open vegetable version is quicker, easier and super tasty. Ingredients: 2 tbs olive oil, 2 medium eggplant thinly sliced into rounds, 1 medium zucchini thinly ...
... veggie ramen hearty and filling. Ingredients: 1 tbs sesame oil, 3 cloves garlic peeled and sliced, 5 cm ginger peeled and sliced into matchsticks, 2 tbs miso paste, 1 medium green chilli sliced, 1.2 L vegetable stock ...
... olive oil, 3 spring onions sliced, 200 g asparagus peeled and sliced, 200 g spinach, 150 g risoni, 1.4 cup vegetable stock made with 1 stock cube, hot, 100 g peas frozen, 50 g parmesan grated, 2 medium lemons zest of 1 ...
... ingredients here has a cleansing effect on the body. The spiralizer changes the texture of vegetables - the root vegetables in particular taste surprisingly light and vibrant. Ingredients: 1 handful pine nuts, 1 tbs hemp ...
... mixture to one side. Heat rice according to packet instructions, then add to bowl with tuna. Heat vegetables according to packet instructions, then add to bowl. Sprinkle bowl with coriander. Serve with mayonnaise and ...
Make Mexican night healthier with this nutritionally approved vegetable nachos recipe. Made with corn chips, beans, veggies and cheese, this comfort meal is tasty and nourishing. Ingredients: 1 large cauliflower, 2 limes ...
... enchiladas pack a punch! For the meat-eaters in the house, add 300g of cooked beef mince to the vegetable mix before filling the tortillas. Ingredients: 4 tbs extra virgin olive oil, 550 g tomatoes such as Campari, cut ...
... New Mexico chilli powder, 1 tsp ground cumin, 1 tsp sea salt, 2 tsp dried oregano, 3.8 cup vegetable stock, 425 g hominy or sweet corn, rinsed and drained, 1 courgette trimmed, quartered lengthways, and cut into 1cm ...
... trimmed and sliced, 1 red capsicum cored, deseeded and sliced, 500 g vine-ripened tomatoes diced, 1.2 cup vegetable stock. Method: Heat the oil in a large saucepan and gently fry the onion, garlic, coriander and thyme ...
... with baking paper. Arrange chicken, in a single layer, on a tray. Drizzle with marinade and toss to coat. Add vegetables to the second tray and drizzle with oil. Place both trays in the oven and bake for 30 minutes. Add ...
... the beans and bring to the boil. Reduce the heat, cover and simmer gently for 20-25 minutes until the vegetables are tender. Season to taste with salt and pepper. Add the chocolate and coriander and cook for a further 2 ...
... in a wok over medium-high heat. Add larb mixture and onion. Stir-fry for 4 minutes or until hot. Add vegetable mix and soy, and stir-fry for a further 3 minutes. Ladle stir-fry over rice. Top with coriander and chilli ...
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