Recipes - Snacks & Light Meals

(Most recently added recipes display first.)

Holiday Pizza


  • 1 large wholemeal pita bread
  • 2 tablespoons tomato paste or pizza sauce
  • 2 large mushrooms sliced
  • 4 spring onions thinly sliced
  • 8 thin slices salami
  • ¾ cup grated mozzarella cheese
  • ½ cup red pepper cut into strips


  • Place pita bread on paper towel and cook on High (100%) for 2 minutes.
  • Cool and spread with tomato paste.
  • Arrange mushrooms, onions and salami over paste.
  • Top with cheese & garnish with red pepper.
  • Elevate pizza on a roasting rack and cook on High (100%) for 3 minutes to heat through.
  • Cut into wedges and serve with a crisp green salad.

Simple Salad Nicoise *


  • Lettuce cups
  • 1 x 200g can tuna
  • 8 cherry tomatoes halved
  • spring onions
  • 4 Sticks celery diagonally sliced.
  • 8 anchovies
  • 4 hard boiled eggs
  • 12 black & green olives
  • French dressing

Replace tuna with red or pink salmon.
Replace celery with 2 diagonally sliced small Lebanese cucumbers.
Replace lettuce cups with 2-3 large handfuls rinsed rocket or mixed lettuce.
Toss salad together garnishing with olives.


  • Break a lettuce into 4 cups.
  • Arrange a portion of tuna with hard boiled eggs cut in half in each cup.
  • Scatter with cherry tomatoes, spring onions and celery.
  • Top with anchovies and garnish with olives.
  • Serve with French Dressing and crusty bread.

Baked Ricotta with Roast Capsicum


  • 200g low fat ricotta cheese
  • 2 tbs fresh and finely grated parmesan cheese
  • 1 egg, lightly beaten
  • Pepper to taste
  • 2 tsp fresh sage, chopped
  • 1 medium red capsicum, cored, with seeds discarded
  • Mesclun
  • Black olives
  • Sliced salami for serving

Serves 4


  • Combine cheeses egg and pepper in a bowl until well blended.
  • Pour into a 12 cm round microwave safe container, sprinkle with half the sage, cover and place off the centre of the turntable.
  • Cook for 2½ minutes on Medium (50%) then move container to the opposite side of the turntable.
  • Cook on Medium (50%) a further 2½ minutes.
  • Remove and stand whilst cooking the capsicum.
  • Place prepared capsicum in a microwave safe plastic jug, cover and cook on High (100%) for 5 minutes.
  • Stand for 5  minutes then peel away skin and discard.
  • Slice capsicum.
  • Invert Baked Ricotta onto the centre of a serving platter, surround with mesclun topped with capsicum, olives and sliced salami, and serve with crusty bread.

Chip N’ Dip


  • 1 large wholemeal pita round
  • 1 large eggplant, pierced several times with fork
  • 1 white onion grated
  • 1 clove of garlic squeezed
  • 2 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • Salt & pepper to taste


  • Split pita into 2 halves.
  • Elevate 1 round on a roasting rack and cook on High (100%) for 1 minute turning over half way through cooking time.
  • Place eggplant on the rim of the turntable and cook on High (100%) for 10 minutes turning over half way through cooking time.
  • It should be skewer soft.
  • When cool enough to handle cut in half lengthwise and scoop out flesh.
  • Place with all the other ingredients into a food processor and blend until mixture is coarsely chopped.
  • Transfer to a serving bowl and serve with the Pita Chips.

Chicken Waldorf – It’s a Wrap *


  • 1 chicken breast, skinless
  • 3 spring onions, sliced,
  • 1 sprig parsley
  • 2 sticks celery, finely chopped,
  • 1 Granny smith apple, cut into matchsticks
  • juice of 1/2 lemon
  • 1/4 cup walnuts, chopped
  • 1/2 cup mayonnaise
  • seasoning
  • 1 tbs finely chopped parsley
  • 4 large crisp iceberg lettuce leaves

Serves: 4

Replace apple for a diced firm green pear or ripe avocado.
For a lighter sauce replace mayonnaise with Greek-style yoghurt or a mixture of both ingredients.

These wraps are light and quick to put together.


  • Place chicken in a small microwave safe container with 1 spring onion, parsley sprig and a few black peppercorns.
  • Cover with warm water, put a lid on the container and cook on Med High (70-80%) for 6 – 7 minutes. Stand.
  • Place prepared onions, celery, apple, lemon juice & walnuts in a bowl and mix evenly.
  • Cut poached chicken into 1 – 2 c.m. pieces and add to bowl
  • Mix through mayonnaise and season to taste.
  • Fill lettuce leaves with 2 tablespoons of chicken mixture, dust with parsley and roll leaves gently.
  • Serve with lemon cheeks on the side.

For speedy microwaving ensure the fillet is an even thickness and room temperature.