THE GOOD CARBS KITCHEN

TWO-CHEESE AND BROCCOLI PASTA BAKE

0:30 Prep • 0:20 cook • 4 Servings • Main • Everyday

INGREDIENTS

300g penne pasta

4 cups broccoli

spray oil

1 red onion, diced

400g can chopped no-added-salt tomatoes with basil

2 tablespoons tomato purée

1 cup water

1 cup capsicums, from a jar, drained, roughly chopped (see tip)

100g feta cheese

⅓ cup grated edam cheese

⅓ cup fresh flat-leaf parsley

METHOD

For details, please visit the Healthy Food Guide

NUTRITION

Per serve

Energy 1920kJ/460 Calories; protein 21g; fat 11g (includes 5g saturated fat; saturated : unsaturated fat ratio = 0.83); carbohydrate 65g (includes 11g sugars and 54g starch); fibre 8g; sodium 490mg

RECIPE AND IMAGE

Courtesy of Australian Healthy Food Guide magazine.

For more healthy recipe inspiration and expert advice, visit healthyfoodguide.com.au

BERRY AND MANGO FROZEN YOGHURT

0:05 Prep • Freezing • 4 Servings • Dessert • Special occasion

INGREDIENTS

1½ cups fresh berries of your choice (or use frozen berries)

1 sweet ripe mango, peeled and chopped (or 1 cup frozen)

¾ cup sweetened plain or fruit-flavoured yoghurt

2 cups chopped fresh seasonal fruit, optional, to serve

METHOD

For details, please visit the Healthy Food Guide

NUTRITION

Per serve

620kJ/150 Calories; 6.3g protein; 0.2g fat (includes 0g saturated fat; saturated : unsaturated fat ratio = N/a); 26.9g available carbs (includes 24.6g sugars and 2.3g starch); fibre 5.3g; sodium 18mg

RECIPE AND IMAGE

Courtesy of Australian Healthy Food Guide magazine.

For more healthy recipe inspiration and expert advice, visit healthyfoodguide.com.au