Get Nourished recipes: Budget-friendly lunches
This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin get budget-friendly as they serve up affordable, yet nutritiously filling lunches.
Find out how to prepare affordable meals while keeping your appetite happy with Luke’s tuna toastie for a quick treat and Zoe’s satisfying leftover BBQ chicken with mushroom and quinoa pasta.
Luke Hines’ Tuna Toastie
Ingredients2 slices square GF white toast bread 1 small tin tuna in olive oil 1/4 Lebanese cucumber, finely diced 1/4 red onion, finely diced 1 tsp dried chilli flakes 1 tbsp mayonnaise Butter, to spread on bread 1/4 cup shredded mozzarella cheese |
MethodStep 1. Step 1. In a bowl, stir together the tuna, diced cucumber, red onion, dried chilli flakes and mayonnaise. Meanwhile, butter both sides of the bread. Step 2. Place the filling on one slice of bread before topping with the cheese. Then, place the second piece of bread on top. Step 3. Bring a non-stick fry pan up to medium-high heat and fry the toasted sandwich on each buttered side. Do this for three to four minutes or until golden brown and crunchy. Flip and repeat for both sides. Step 4. Slice, serve and enjoy. |
Zoe Bingley-Pullin’s Leftover BBQ Chicken with Mushroom and Quinoa Pasta
Ingredients400g of leftover BBQ chicken breast, roughly chopped 2 cups of mixed mushrooms chopped, (Swiss, shitake, button, brown) 1 Spanish onion, finely chopped 2 cloves of garlic, crushed 4 tbsp of fresh basil, finely chopped 1 tsp of fresh chilli, chopped 2 cups of quinoa fettuccine pasta 1/2 cups of vegetable or chicken stock, good quality is preferred 1 tbsp of olive oil |
MethodStep 1. Place the quinoa pasta in a saucepan of boiling water and cook until al dente. Step 2. In another saucepan heat the olive oil and add the onion, garlic and chilli. Cook for three to four minutes or until golden brown. Add the chicken, stock and mushrooms and cook for another 10 minutes. Step 3. Combine the chicken mixture and the pasta together and gently fold. Step 4. Garnish with some fresh basil and serve with a green salad. |
