Pizza potatoes
INGREDIENTS:
1 large potato
1T onion or spring onion
1 slice ham/bacon
2 mushrooms
1 tomato
1/4 tsp dried basil or oregano
50 g cheese
milk to thin
METHOD:
1. Scrub and spike the potato with a fork. Cook on high power in the microwave for 4-5 minutes. This depends on size - smaller potatoes require a shorter cooking time.
2. Dice the onion, ham/bacon and mushrooms in a microwave dish.
4. Cook on high power for 1-2 minutes. Cover so the ingredients do not splatter in the microwave.
5. Add the tomato, herbs, and half of the cheese to this mixture, mix well.
6. When the poato is cooked, cut in half. Scoop out the filling with a spoon. Be careful not to break potato skins.
7. Mix potato with onion mixture.
8. Pile the filling back into the potato skins. Sprinkle with remaining cheese.
9. Reheat on high for 1 minute for each potato. Garnish and serve.
10. Can be served with a healthy summer salad.
TACOS
Ingredients:
* 200 g mince
* 1/4 onion, chopped
* 1/4 green pepper, chopped
* 1 small garlic clove, crushed
* 1/4 teaspoon ground cumin
* pinch dried red chilli (optional)
* 2 tablespoons tomato puree
* 4 taco shells
* vegetable oil, for frying
* salt & pepper to taste
To Serve:
* 1-2 lettuce leaves, shredded
* 1/2 tomato, finely chopped
* 2 tablespoons grated Cheddar Cheese
* 1/4 avocado, diced
* 1 T sour cream
Preparation Method:
1. Dry-fry the mince in a frying pan until brown and crumbly, stirring occasionally and breaking it up with a wooden spoon.
2. Add the onion, green pepper and garlic; cook, stirring occasionally, until softened. Stir in the herbs and spices; season to taste with salt and pepper. Add the tomato puree and mix well. Cover and cook gently for 10 minutes, stirring occasionally.
3. Heat the taco shell for 5 minutes at 100 degrees Celcius.
4. Place a little of the mixture in each of the taco shells.
5. Place the shredded lettuce, chopped tomato, avocado on the top.
6. Garnish with a small amount of sour cream and serve immediately.