Tuckshop

For something a little bit different - instead of tuck shop lunch for school, we have some quick and easy dinner recipes for you to try. The children can still help cook and clean up - a great life skill that my 22 year old son is learning through lockdown!!

Here are a few easy recipes that you can make.

Don't forget we would love to share your recipes in the newsletter send them into office.sjv@cg.catholic.edu.au. Take a photo and we will add them to the next newsletter.

Thanks to Mrs Malpas and Mrs Matchett for their contributions this week. The Malpas family are all about healthy greens !! and Mrs Matchett your potato bake is dinner tonight xo

Green Pillows/Green Worms

Ingredients:

Store purchased bottle of pesto

Spaghetti or ravioli

Method:

Cook the spaghetti or ravioli in a saucepan on the stove once cooked allow to drain

Keep a little bit of the water to add to the pesto

Once the pesto is heated through, add the left over water to the pesto

A quick and easy dinner to cook on a Friday night.

Spinach Lasagne

Ingredients:

Butter

Oil

2 tbs flour

1 chicken stock cube

2 cups milk

2 cups of shredded cheese + 1 cup for top cheese layerpinach

1 onion diced

3 garlic cloves finely chopped

2 bags of frozen spinach (Aldi)

1 x large Ricotta (Aldi)

Lasagne sheets

Method:

In a pan with oil, cook off diced onion and garlic
Using the frozen spinach (from Aldi x 2 packs), wilt down in the pan along with the onion and garlic.

Meanwhile make the white sauce.

Melt a couple of table spoons of butter in a saucepan
Add a tablespoon or 2 of flour and mix
Add milk (quantity dependent on how much you want to make) to the mix and continue stirring
Add a chicken stock cube and a cup (or 2) of shredded cheese
Stir until thickened.

Remove spinach from the heat and add the Ricotta cheese (I like to use the big one from Aldi)

Layer ingredients just like you would with a traditional lasagne.

Top with cheese and bake until cooked through and golden on top on 180 degrees C

Mrs Matchett has given us her version of a classic potato bake.

Cheese and Bacon Potato Bake

Ingredients:

1.5kg potatoes

600ml thickened cream

600ml milk

6 slices of short cut bacon

2 cups grated cheese

Method:

Peel and slice the potatoes.
Put the milk and cream into a large pot with the sliced potatoes.
Bring the milk to a boil then simmer for 15-20 minutes.
While the potatoes are cooking, fry the bacon in a frying pan. Chop into small pieces once cooked.
Pour the mixture into a large baking dish/roasting pan.
Sprinkle the cheese and cooked bacon on the top.
Cook in preheated oven (200 degrees) for 30-40 minutes.

Mrs Simpson is cooking this tonight, I can't wait to try it!!! My family are excited to try this.