PREP: 10 mins COOK: 25 mins
Serves 8 people so freeze the leftovers for dinner another night.
Most people have these stables so this is a cheap, healthy, low fat recipe that I find quick and easy to make and the kids all love it.

INGREDIENTS:
1 Onion, chopped
2 cloves of Garlic, crushed
500grams Mince
400gram can Kidney Beans
400gram can Crushed Tomatoes
½ Red Capsicum, chopped
1 Carrot, grated (optional)
1 or 2 teaspoons Chili Flakes (optional)
1 teaspoon Ground Cumin
½ teaspoon Oregano
2 tablespoon Tomato Paste
500ml of Beef Stock (or 2 stock cubes in 500ml of boiling water)
1 cup Rice (uncooked)
Sour Cream or Natural Yogurt (optional)

Heat a little oil in a deep frypan. Cook Onions and Garlic for one minute. Add Mince and chop up with a spatula as it cooks. Add Kidney Beans, Crushed Tomatoes, Capsicum, Carrot, Chilli Flakes, Cumin, Oregano and Tomato Paste. Cook for 5 minutes. Add Beef Stock and Rice. Cover and cook for 15 minutes, stirring occasionally.

You can add a dollop of Sour Cream or Natural Yogurt to eat serving.

PREP: 10mins COOK: 30mins

INGREDIENTS
1 tablespoon Oil
400grams Mince
1 small Onion (chopped)
6 tablespoons Tomato Paste
½ cup Tomato Sauce
1 tablespoon Sweet Chilli Sauce
1 teaspoon Garlic
1 Beef Stock Cube
1 teaspoon Mixed Herbs


Boil spaghetti in a large saucespan until sticky and cooked through. Meanwhile, heat oil in frypan on high then add Onion and Mince. Use a spatula to chop up the mince until it is fine and brown (this ensures tenderness of the meat). Immediately turn heat down and add all remaining ingredients and ½ cup water. Simmer for 20 minutes stirring occasionally. Add extra Tomato Paste and water if the bolognaise starts to dry out.

PREP: 10 mins COOKING: 25mins

INGREDIENTS:
Large Potatoes
Left over sauce from your spaghetti bolognaise (see recipe above)
Sour Cream (optional)
Cheese (optional)

Wash then halve potatoes and place around the plate in the microwave. Cook on high until cooked through.

Heat bolognaise in saucepan or microwave. Spoon sour cream and bolognaise over the top of potatoes then sprinkle cheese over the top. Grill for 5 minutes OR place in oven for 20 minutes for a crisp result.

PREP: 20mins COOK: 45mins
This recipe makes a big meal - enough for a large family. A different twist to Spagetti Bolognaise that the children will love!

INGREDIENTS:
500 grams Mince Beef
1 Onion diced
1 cup chopped Vegetables of choice
500 gram packet of spagetti
2 cups Tasty Cheese
6-8 large Potatoes
1 jar bolognaise sauce or 500 grams homemade bolognaise sauce
1 tablespoon Butter
½ cup Milk

Preheat oven to 180°C.

In a saucepan brown onion and mince beef with a small amount of Olive oil. Add vegetables and bolognaise sauce. Simmer for 10 minutes, stirring occassionally.

Peel and boil potatoes. Mash with a small amount of milk and butter to taste, set aside.

Cook spagetti as per packet directions. Drain spagetti and place in a large lasagne dish. Pour over meat bolognaise sauce. Finally carefully add a layer of mash potato. Top with cheese.

Bake in oven for approximately 25 minutes, until cheese is golden.

PREP: 15 mins COOK: 25 mins

INGREDIENTS:
500grams Mince
½ cup Chutney, tomato based
or 3 tablespoons Tomato Paste, chopped Onion, Mixed Herbs
4 large Potatoes, mashed (for topping)
1 cup Cheese, grated

Preheat oven to 180°C. Brown the mince in a little oil in the frying pan, chopping it up as it goes brown. Add chutney (or tomato combo) and mix well.

Pour into an oven proof dish and top with grated cheese.

Bake for 25 minutes or until cheese is melted and golden.

NOTE: Frozen peas, corn and grated carrot can be added to the mince mix for a more complete meal.

1 Onion chopped
500grams of Beef Mince
1 jar of Tomato Pasta Sauce
1 cup of Frozen Peas
1 cup of Cauliflower or Broccoli finely chopped.
3 packets of Cheese sauce (generic brand works fine)
1 box of Lasagne sheets
2 cups of Cheese
2 tbs Parmesan Cheese

Brown onion and beef in a little olive oil. Add veges and pasta sauce. Simmer for 10-15minutes.
Make up cheese sauce according to packet instructions (you can add a little more water so it pours easier).
Layer beef mix, lasage sheets and cheese sauce until everything is used up.

Finish with cheese on top.
Bake in a moderate oven for around 20minutes or until golden brown.

Serve with salad or steamed veges.

PREP: 10 mins COOK: 50 minutes

600-700grams premium Beef Mince
500gram jar Napolitana sauce
530gram jar Bechamel Sauce
6 large sheets Instant Lasagne
Grated cheese

I know this cheating! But this lasagne never ever fails to please! I serve this with a ceasar salad… enjoy!

1. Preheat oven to 180°C (160°C fan forced).

2. Heat a little oil in a frying pan and brown the mince (chopping with a spatula as it cooks). Drain any fat then add the Napolitana sauce. You can also add some herbs, pepper, salt and/or garlic if you wish. Simmer for 5 minutes.

3. In a square casserole dish add a layer of the meat mix. Pour 1/3 of the Bechamel Sauce over the top then spread out a layer of lasagne sheets. Repeat this step.

4. Finish with the last 1/3 of the Bechamel sauce and top with grated cheese.

5. Bake for 50 minutes or until pasta is cooked.

PREP & COOK: 45 mins
This is a favourite family meal. Your kids will love it.

INGREDIENTS
1/3 bag Spaghetti (160 grams)
500grams Beef Mince
½ jar Tomato Pasta Sauce
4 tablespoons Tomato Paste
1 tablespoon Sugar
WHITE SAUCE:
2 tablespoons Butter or Margarine
2 tablespoons Flour
2 cups Milk

SPAGHETTI: Preheat oven to 180°C. Boil enough water in a saucepan and add Spaghetti.

MEAT: Heat oil in frypan add Brown the Mince. Chop the meat with an egg lifter as it cooks. Add the Pasta Sauce and simmer for 5 minutes. Add the sugar and simmer for another 5 minutes.

WHITE SAUCE: Add all ingredients to a microwave safe bowl and whisk. Cook in microwave on high for 5 minutes then whisk. Cook for a minute at a time, whisking in between, until sauce thickens.

Drain spaghetti and place half on the bottom of a lasagne dish. Add half the meat as a layer then spread half the white sauce over as another layer. Repeat layers.

Spinkle the top with grated cheese. Bake in oven for 10 minutes or until cheese is melted.

Serve with salad or vegetables.

NOTE: Double this recipe to make two lasagnes then freeze one for another meal. Cook once eat twice!

PREP: 15 mins COOK: 45 mins

INGREDIENTS:
2 servings of Spaghetti
1 tablepsoon Oil
500 grams Mince
4 rashers Bacon, shopped
1 Onion, chopped
2 sticks Celery, chopped
800 gram can chopped Tomatoes
Salt & Pepper
Herbs
1 cup grated Cheese

Preheat oven to 180°C. Boil Spaghetti until cooked and drain. Meanwhile, heat Oil in deep frypan and cook Mince, Onion, Bacon and Celery. Chop mince up as it cooks to keep it tender. Add canned Tomatoes, Salt, Pepper and Herbs and simmer for 1 minute.

Stir in cooked spaghetti then pour into an ovenproof dish and sprinkle with grated Cheese. Bake in moderate oven for 30 minutes or until cheese is brown.

NOTE: If making in advance do not add pasta until just before putting it in the oven.

PREP: 15 mins COOK: 25mins
This recipe is delicious and economical.

INGREDIENTS:
500 grams Mince
½ Onion, chopped
2 packets Dutch Curry and Rice Soup
1 teaspoon Curry (use more to suit taste)
1 Beef Stock Cube
3 cups Water
2 medium Potatoes, diced (optional)
½ medium Sweet Potato, diced (optional)
1 Carrot, diced (optional)
½ cup fresh or frozen Peas (optional)

Boil potatoes, sweet potato, carrots and peas in a saucepan or the microwave until half cooked.

In a jug or bowl add the Soup, Curry, Beef Stock and Water then stir.

Meanwhile, heat a little oil in a deep frying pan and add mince and onions. Chop up mince while it browns. Pour in the soup mix and stir until it simmers. Add vegetables and cook on medium to low heat for 20 minutes, stirring occassionally.

Test your meal and add some more curry or beef stock to taste. If it starts to stick or dry out add more water.

Serve with toast, fresh bread or even some baked puff pastry.

NOTE: You can use the leftovers for making pies. A great option is to spread the mince over some puff pastry then roll. Cook the mince roll in the oven for 40 minutes.

Having trouble getting kids to eat vegetables then try this recipe. It is great for fussy eaters.

PREP: 20 mins COOK: 15 mins

INGREDIENTS:
400grams Mince
3 cups fresh Noodles or 2 packets Two Minute Noodles
2 Carrots, sliced
1 Onion, chopped
½ large Broccoli, break into little florets
1 Capsicum, sliced (optional)
¼ Cabbage, sliced finely
2 Tomatoes finely chopped
1 cup Mushrooms, sliced (optional)
1 Chicken Stock cube - dissolved in ½ cup boiling Water
1 tablespoon Soy Sauce
1 tablespoon Worcester Sauce
2 tablespoons Tomato Sauce
Herbs and Pepper to taste
1 teaspoon Curry Powder (optional)

Prepare Noodles as per instructions on packet. Heat non still while beef is frying.

Heat a non-stick frypan or wok (need deep frypan) and brown Mince. Break up the meat finely to remove lumps.

Add Carrots, Onions and Broccoli. Fry on high, stirring for 2-3 minutes. Add remaining vegetables and fry for 5 minutes.

Stir in Sauces and Chicken Stock then add drained Noodles and heat. Try not to stir through too much other wise the meal becomes mushy.

This meal will easily feed 4-6 serves.

PREP: 5 mins COOK: 20 minutes

INGREDIENTS
1 packet of Sausages (serve will depend on how many people you have)
1 can chopped Tomatoes (I find the homebrand ones are fine.)
½ cup Tomato sauce
½ cup Water
2 cloves of Garlic, chopped
1 Onion, chopped (optional)
Parsley
Garlic salt
other herbs, salt & pepper to taste.

Simply chop your sausages up into small pieces and fry them until brown. While this is happening chop your garlic and onion up.

Mix water and tomato sauce together and then pour into the sausages combining in the tin of chopped tomatoes, too.

Let it boil for 4-5 minutes and then simmer while adding parsley and other herbs to taste. Serve with mashed potato, vegetables and toast for a hearty meal.

PREP: 5 mins COOKING: 30mins

INGREDIENTS:
12-15 Beef Sausages
2 tins of Tomato Soup
1 teaspoon minced Garlic
Fresh herbs from the garden, rosemary, parsley, etc (finely chopped)

Boil the sausages witha pinch or 2 of cooking salt.(Thius renmoves the skin and alot of the fat) Once boiled, chop them into pieces and add them to the soup and herbs/garlic/ mixture in a large saucepan. Simmer on low for around 20-25minutes.

Serve with creamy mashed potato and green veges.

PREP: 5 mins COOKING: 10mins

INGREDIENTS
300g Minced Beef
½ Onion chopped finely
½ cup of Bread Crumbs
1 Egg
1 Beef Stock cube crumbled
Mixed Herbs

Combine all ingredients in a bowl and mix with your hands. Make burgers then fry until cooked through.

NOTE: For young children, cut rings out of sliced toasted bread instead of using hamburger buns.

NOTE: If I don't have the salad in the fridge, instead of going to a supermarket I call into a sandwich bar or fast food shop and buy the cut up salad for $2. This saves waste (especially in winter).

PREP: 10mins COOKING: 30mins

INGREDIENTS
500g Minced Beef
1 Onion chopped finely
1 pk of chicken noodle soup
2 tablespoon od dry white rice
1 teaspoon of Curry Powder
1 tablespoon of soy sauce
½ cup water
¼ finely shreaded cabbage

Brown onion in saucepan with a little olive oil. Add mince, soup mix, rice, curry powder, cabbage, soy sauce, water. Let simmer until rice is cooked.

PREP: 20 mins COOKING: 60 mins

INGREDIENTS
500 grams Mince
½ cup Breadcrumbs
½ Onion, chopped
1 teaspoon Curry Powder
Salt & Pepper
½ tablespoon Parsley (can be substituted with Mixed Herbs)
1 Egg
3 tablespoons Milk
2 tablespoons Water

SAUCE
¼ cup Water
¼ cup Tomato Sauce
2 tablespoons Worcestershire Sauce
1 tablespoons Vinegar
3 tablespoons Brown Sugar
1 teaspoon dried Coffee
1 tablespoon Lemon Juice

Preheat oven to 180 degrees and grease a baking dish or tray. Combine everything (not the sauce) in a bowl and mix together with your hands. Pick up the mixture and mould into a loaf shape and place in dish or tray*. Bake for 30 minutes.

SAUCE: Combine all sauce ingredients in a saucepan and simmer for 5 minutes. Pour half the sauce over the meatloaf and bake for a further 30 minutes. (Baste meatloaf with remaining sauce every 10 mintues.)

*GET CREATIVE: When you make the mince football shape put your fingers into the top and create a crevice. Place in crevice cooked chopped bacon, sundried tomatoes, olives, avocado, or anything you think will taste good. Mould the top back over then put it in the oven.

PREP: 20 mins COOKING: 40 mins
This is a very adaptable recipe. Substitute any ingredients for what you like. This is how I like it. This is great hot with veggies and gravy, or colds with salad, and really great cold in sandwiches.

INGREDIENTS
250g Mince
250g Sausage meat
1-2 Eggs
½ cup Breadcrumbs
Favourite Herbs and Spices (Garlic, chili, pepper/salt, curry)

Mix all this together and then spread out on foil in the shape of a rectangle.

FILLING
This can be whatever you like. This is what I use. 1 finely chopped onion, capsicum, baby English spinach, bacon, and strong grated cheese.

Spread length ways over ½ of the rectangle, tomato sauce, then horseradish cream or mustard (optional) over the other half.

Lay baby English spinach leaves in the same way (over half). Sprinkle with the onion, capsicum, bacon and grated cheese or your own filling.

Roll up lengthwise to make a long sausage. Wrap up foil so that you can open the top later. Place on a baking tray and bake in mod oven 180 for about 30 minutes. Open the top to make sure it’s almost cooked. Sprinkle with cayenne pepper and cheese. Continue cooking uncovered till cheese melts.

PREP: 20 mins I COOK: 25 mins

4 sheets Puff Pastry
1 tablespoon Oil
1 Onion, chopped
2 teaspoons crushed Garlic
500 grams Minced Beef
2 tablespoons Plain Flour
1 Beef Stock cube
1 ½ cups Water
1/3 cup Tomato Sauce
2 teaspoons Worcestershire Sauce
1 teaspoon Rosemary
1 teaspoon Mixed Herbs
2 Tomatoes

Preheat oven to 200 degrees.
Cut pastry into circles using 10cm round cutter and place in muffin tray. Heat oil in a frypan and add Onion and Garlic. Cook until onion is soft then add Mince (break the meat up with a fork as it cooks). Add Flour and cook for 1 minute. Add remaining ingredients. Simmer for 5 minutes then allow to cool for 5 minutes. Fill pies with meat and top with a slice of Tomato. Bake for 25 minutes or until pastry is crisp.

PREP: 25 mins COOK: 30 mins
You can put whatever you like in these pasties and they are a great way to get vegies into the family.
MAKES ABOUT 16 PASTIES.

INGREDIENTS:
1 Packet of Puff Pastry (about 8 sheets)
500 grams Mince (beef or chicken)
1 Potato
1 Zuchini
1 piece of Pumpkin (potato size)
2 Carrots
1 Parnsip (optional)
1 Onion, finely chopped
1 teaspoon Powdered Vegetable Stock (or Beef Stock)
Salt and Pepper

1. Preheat oven to 180ºC (160ºC fan forced). Lightly grease two oven trays. Defrost the pastry (if frozen).

2. Grate all the vegetables into a large bowl.

3. Add all the remaining ingredients together in the bow and mix well.

4. Place a liberal amount of the mixture onto one side of the pastry. Leave enough room to fold the pastry in half and be able to seal it like a little package. You’ll be able to get 2 reasonable sized pasties out of 1 sheet of pastry.

5. Fold remaining pastry over to form an envelope and place on the oven trays (make sure they are not touching).

6. Poke with a couple of holes in the tops with a fork. Brush some and rub some egg or milk over the top to ensure pastry doesn't dry out when cooking.

7. Bake for 30 minutes or until the pasties are golden brown.

PREP: 5 mins COOK: 20 mins
This recipe can be doubled then freeze the leftovers for another night.

INGREDIENTS:
¾ cups Self Raising Flour
1/3 cup Milk
1 Egg, beaten
250grams mince
½ Onion, finely chopped
Salt and Pepper
1 Beef Stock Cube
1 teaspoon Herbs, mixed or fresh

Mix the milk and eggs together in a medium bowl. Add flour and combine. Add mince and remaining ingredients and stir well.

Heat a couple of tablespoons of oil in a frying pan. Drop spoonfuls of meat mixture and fry. Flip them over with an egg lifter and fry the other side.

Serve with salad or vegetables and a relish or sauce. These can be made smaller to serve as finger food with a variety of sauces.

PREP: 5 mins COOKING: 20 mins

INGREDIENTS
250 grams Mince
½ Carrot grated
½ cup Milk
1 packet Chicken Noodle Soup
½ Onion, chopped
½ cup Flour
½ cup Water

Combine everything in a bowl and mix. Heat oil in frypan or heat BBQ plate (not suitable for grills). Spoon round balls of meat onto heat and cook through.

NOTE: This recipe makes about 14 medium sized rissoles.
This mixture is a runny texture which cooks beautifully as the noodles cook inside the rissoles.

PREP & COOKING: 30 mins

INGREDIENTS
500grams Mince
1 Onion, chopped
2 cups Breadcrumbs
1 Egg, lightly beaten
2 beef stock cube
2 tablespoons Tomato Sauce (plus 1 extra tablespoon for sauce)
2 teaspoons Worcestershire sauce (plus 1 extra teaspoon for sauce)
2 tablespoons Oil
2 x 410g cans crushed Tomatoes (if you have a can of whole tomatoes… chop them up)
½ cup Water
1 tablespoon Mixed Herbs
1 teaspoon Sugar
375grams Spaghetti

Boil water in large saucepan then add spaghetti and boil, uncovered, until spaghetti is tender.

Meanwhile, in a large bowl mix mince, onion, breadcrumbs, egg, one crumbled beef stock cube, tomato sauce and worcestershire sauce. Mix with your hands then mould and compact small meatballs.
Heat oil in large pan, add meatballs and cook until brown.