Women Cooking Recipes

Egg And Bacon Pie
Serves 6-8

2 teaspoons olive oil
250g packet rindless streaky bacon rashers
2 large sheets frozen ready-rolled shortcrust pastry (Pampas brand), thawed
12 eggs
Salt and ground black pepper, to taste
1 egg, extra, lightly whisked
Mixed leaf salad, to serve
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Pasta With Eggs, Cream & Basil

Serves 6

500g dried fettuccine or pappadelle
30g (1 1/2 tablespoons) butter
300m1 carton pouring cream
3 eggs, lightly whisked
70g (1 cup) finely shredded parmesan
1/3 cup finely shredded basil
Salt and ground black pepper, to taste
Extra shredded parmesan and basil, to serve
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Ham, Cheese & Tomato Omelete

Serves 1

2 eggs
1 tablespoon milk
Salt and ground black pepper, to taste
10g (2 teaspoons) butter 50g leg ham, chopped
1/2 small ripe tomato, chopped
25g (1/4 cup) grated Swiss or colby cheese

1. Use a fork to whisk the eggs, milk, salt and pepper in a small bowl. Melt the butter in a small
(20cm top measurement) non-stick frying pan over a medium-high heat until the butter foams.
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1 lb. fresh peas, shelled
OR 10 oz. pkg. frozen green peas
2 green onions, chopped
1/8 tsp. thyme Pinch of sugar
2 cups chicken broth 1 cup milk
Salt and pepper, to taste
Nutmeg, freshly grated to garnish Shredded carrot, to garnish

1. Place peas, green onion, thyme, sugar and broth in medium saucepan.
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2 cans (14-1/2 oz. each) chicken broth
1 pkg. (16 to 20 oz.) refrigerated pre-cut cubed potatoes
1 tsp. ground cumin
1/2 tsp. chili powder
1 pkg. (6 oz.) fully cooked grilled chicken strips, each cut in half
1 can (11 oz.) whole kernel corn, drained
1 cup roasted red peppers, drained
and cut into strips
OR frozen bell pepper strips
1 can (4 oz.) diced green chiles, undrained
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1/2 lb. lean ground pork
1 small onion, diced
1 clove garlic, crushed
1 (14-1/2 oz.) can chicken broth 1(1d-1/2 oz.) can Italian-style chopped tomatoes
1 (15 oz.) can great Northern beans, rinsed and drained
1 tsp. oregano
1/4 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. crushed fennel seed
1/2 tsp. coarsely ground black pepper
1/2 cup small pasta, like shells or wagon wheels
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1 can (49-1/2 oz.) reduced-sodium chicken broth
2/3 cup water
1-1/3 lb. (4 medium) potatoes, cut into 3/4-inch cubes
3/4 lb. boneless skinless chicken breasts, cut into 3/4-inch cubes
1 large carrot, sliced
1 large stalk celery, sliced
1-1/2 cups diced tomatoes
1 cup sliced mushrooms
3 green onions, sliced
2 T. chopped fresh parsley
1 tsp. dried thyme leaves, crushed Read more!

2 tsp. canola oil
1 large onion, chopped
3 garlic cloves, minced
5 cups low-sodium chicken broth
1 (14 oz.) can stewed tomatoes
1/2 cup long-grain white rice
3/4 lb. lean ground beef (10 percent or less fat)
1/4 cup seasoned dry breadcrumbs
1/4 cup shredded reduced-fat cheddar cheese
1 egg, lightly beaten
1 jalapeno pepper, seeded and finely chopped Read more!

1 (26 oz.) jar fat-free marinara sauce
1/2 cup dry vermouth
1 (16 oz.) pkg. frozen mixed vegetables, thawed
1/2 lb. medium shrimp, peeled and deveined
1 lb. boneless cod fillets, cut into 1inch cubes
1 tsp. freshly ground pepper

1. Combine the marinara sauce and vermouth in a large pot and bring to a boil.

2. Add the mixed vegetables, shrimp, and cod.
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1/2 lb. boneless pork loin (or two boneless pork chops), cut into 1/2inch cubes
1 tsp. oil
1 cup thinly sliced carrots 1 cup sliced potatoes
1 envelope dry onion soup mix 2 T. sugar
Black pepper, to taste 4 cups water
1 can (28 oz.) tomatoes, crushed 1/4 tsp. oregano leaves, crushed
Dash red pepper sauce

1.Heat oil in Dutch oven and brown pork, stirring occasionally.
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