07 | Day 2: A Day of Healthy Options

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Zucchini Pie

Ingredients

30g butter

2 - 4 rashers of bacon

1 onion

5 eggs

3 medium zucchini

1 cup grated cheese

1\2 cup oil

1 cup self-raising flour

Salt and pepper to taste


Instructions

1. Cook bacon and onion in melted butter until the onion is soft

2. Put eggs into a large bowl and add bacon, onion, zucchini, cheese, oil, flour, and salt and pepper to taste.

3. Mix only to combine everything, no more

4. Line an ovenproof dish with baking paper for an easy cleanup

5. Pour mixture into the lined dish

6. Cook in the preheated oven for 40 - 55 minutes or until golden, set until a skewer inserted comes out clean

7. Oven temps=180℃\350℉\150℃ fan forced


Serving Suggestion

This pie can be served hot with sides for the main dinner meal, or, can be left to go completely cold, cut up into lunch-sized portions, and frozen to be pulled out on the day of use.

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2

Butternut Pumpkin Soup

Ingredients

1 & 1\2 Butternut pumpkins

6 bacon rashers - diced

1\2 onion - diced

Garlic, salt, and pepper to taste

Sour Cream to Garnish


Instructions

1. Cut as much skin off the pumpkin as possible and cut it into pieces

2. Boil pumpkin for approx 45 minutes - or until soft

3. In a pan, cook onion and bacon for 3 minutes, or until cooked

4. Mash\blend (personal preference) the pumpkin, until smooth

5. Add the bacon\onion combo to the pot when it's done.

6. If it's thick, add a little boiling water to make it serve-able

7. Add sour cream to mug\bowl if desired.


Serving Suggestion

Serve with Garlic bread or a fresh breadstick with butter, for a delightful vegetarian option; simply withhold the bacon!

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