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    Recipes — lunches

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    Chicken Parmesan Meatball Skillet

    This deconstructed version of a chicken Parmesan sandwich is bound to please everyone at the table. Save money on groceries and use three cups of thawed make-ahead roasted roma tomato sauce instead of jarred sauce.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/4 cup milk
        •    1/2 tsp salt
        •    1/4 tsp pepper
        •    1 egg
        •    1 tbsp olive oil
        •    1 lb ground chicken
        •    2 tbsps sliced fresh basil leaves
        •    1 jar (24 oz) tomato-basil marinara sauce
        •    1 cup shredded mozzarella cheese (4 oz)
        •    1/2 cup Progresso™ Italian style bread crumbs
        •    1/3 cup plus 2 tablespoons grated Parmesan cheese

    Method

    1. In large bowl, mix chicken, bread crumbs, 1/3 cup of the Parmesan cheese, the milk, salt, pepper and egg. Shape mixture into 20 meatballs.
    2. In 10-inch nonstick skillet, heat oil over medium-high heat. Place meatballs in skillet, and brown meatballs on all sides, about 3 minutes on each side; drain.
    3. Add marinara sauce to skillet. Reduce heat to simmer; cover and cook 5 to 8 minutes or until meatballs are cooked through and no pink remains (at least 165°F). Remove from heat; top with mozzarella cheese, remaining 2 tablespoons Parmesan cheese and the basil.
    4. To serve, spoon meatballs and sauce into serving bowls.



    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/chicken-parmesan-meatball-skillet/5be0568b-75a8-4ca3-a56b-a881172000fc

    Super Burgers

    I want to share with you to try this super burgers with a Cheddar cheese centre.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8

    Ingredients

        •    2 lb(s) lean ground beef
        •    ½ lb(s) ground pork
        •    ½ cup breadcrumbs
        •    1 large egg
        •    ½ cup minced onion
        •    1 clove garlic, minced
        •    1 Tbsp chopped fresh oregano
        •    2 Tbsps finely chopped sundried tomato
        •    1 Tbsp salt
        •    2 cup grated smoked cheddar
        •    8 Poppyseed egg buns

    Method

    1. Blend all ingredients together, except cheddar. Divide mixture into 8 and shape into balls. Press a finger into a ball and press ¼ cup of cheddar into hole. Close opening (so cheese is in the centre) and flatten into a patty. Chill until ready to cook.
    2. Grill or pan-fry burgers until cooked through, about 5 minutes on each side. Serve burgers on egg buns and dress as desired.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/super-burgers/8942/

    Pulled Beef Brisket Taco

    Pulled Beef Brisket Taco - the easiest homemade beef brisket taco with mango. These tacos come together in 20 minutes, so delicious.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 1/2 tbsps oil
        •   
    2 cloves garlic, minced
        •   
    1 packet 18 corn tortillas
        •   
    1 ripe mango, cut into small cubes
        •   
    1 lime, cut into wedges
        •   
    1 bunch cilantro leaves
        •   
    1 package Farm Rich Smokehouse Pulled Beef Brisket, thawed (16 oz)

    Method

    1. Thaw the beef brisket at room temperature. Heat up a skillet with the oil, saute the garlic until aromatic before adding the beef brisket. Warm up and cook the beef brisket for a few minutes.
    2. Topped with some mango cubes, cilantro leaves and serve with lime wedges.



    This great family recipe is thanks to RASAMALAYSIA Recipes at https://rasamalaysia.com/pulled-beef-brisket-taco/

    Healthy Low-Carb Chicken or Beef Fajitas

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps. oil
        •    1 tsp. chili powder
        •    1/4 cup lime juice
        •    1/4 cup soy sauce
        •    2 large bell peppers (sliced)
        •    1 medium onion (sliced), or 15 medium scallions (green onions)
        •    1.5-2 lbs. skirt steak (or other beef or chicken easily cut into strips)

    Method

    1. Combine the soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of tablespoons aside to toss with the vegetables.

    2. Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it —you want to create a lot of short fibers, not a few long ones.) Even better: have the butcher at your local market cut the meat for you—yes, they will do it!

    3. If you're cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If you're grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.

    4. If you are using a grill, heat the grill until it's hot. Make sure the grill is clean and wipe it down with oil. Then drain the marinade from the meat and vegetables and grill them—it will only take a few minutes. I like to use a vegetable grill topper or basket for the vegetables.

    5. For cooking in a skillet (preferably regular or cast iron, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to the skillet to heat through.

    6. Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.



    This great family recipe is thanks to Very-Well-Fit Recipes at https://www.verywellfit.com/fajitas-chicken-or-beef-2242166?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Hot Smoked Huon Salmon with Soba Noodles

    Super-fast and super healthy, that’s what we want for a fast mid-week dinner. Store any leftovers in the fridge and you’ve a delicious work lunch sorted.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 15

    Ingredients

        •    2 x 150g Premium Wood Roasted Huon Salmon
        •    4 tbsps Soy Sauce
        •    4 tsps White Miso Paste
        •    1 1/2 Soba Noodle packets (4 x 90g)
        •    4 big handfulls Baby Spinach
        •    2 tbsps Sesame Seeds

    Method

    1. In a small bowl, stir together the miso paste and soy sauce, then set aside.
    2. Cook the soba noodles following the pack directions.
    3. Toss the spinach through the warm noodles, then add the miso soy mix. Place a lid on the saucepan for a couple of minutes until the spinach is wilted. Stir well to combine, then divide between four bowls.
    4. Break the Huon Smoked Salmon into bite-size pieces and distribute evenly over the noodles.
    5. Sprinkle over sesame seeds and serve.

    TIP: Soba Noodles are available in the Asian aisle of the supermarket, they usually come in a pack of 3 x 90g serves.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/hot-smoked-huon-salmon-with-soba-noodles/