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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A fun Mexi-inspired meal that packs in heaps of veges.
1 Spray a large pan with oil and set over a medium-high heat. Add spring onions, garlic, capsicum and courgettes. Add spices. Cook, stirring, for 2-3 minutes, until vegetables are softened. Add sweetcorn and spinach or kale and stir for 1 minute. Remove vegetable mixture from pan and set aside.
2 Spray pan again, set over a medium-high heat and add chicken. Cook, stirring, for 3-4 minutes, until cooked through. Remove from heat.
3 Set a dry pan over a high heat and toast tortillas, turning, until just starting to crisp.
4 In a bowl, combine tomatoes and lemon juice to make salsa.
5 Divide tostadas among 4 plates and pile on vegetables and chicken. Top with tomato salsa, yoghurt and cheese (you can melt this under the grill for a few minutes if you like) along with garnishes of your choice.
Make it gluten free: Use gluten-free tortillas and check cumin is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 418 cal
Kilojoules 1750 kJ
Total fat 16 g
Saturated fat 6 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Delicious, quick and super filling. I replaced the chicken with a can of black beans and added it straight into the veggies. So good!