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Child-Friendly Healthy Recipes from Peakhurst South

Weekdays can be pretty busy juggling everything and dinner times can be an added pressure for families. To give you some ideas for kid-friendly healthy meals, we have put together three recipes from our Peakhurst South Spring/Summer recipe for inspiration.


Beef Tortilla with Greens, Red Capsicum, Tomato and Cheese

Serves 4


500g of minced beef

1 onions finely chopped

 1 x 250g of cherry tomatoes

100g of grated cheddar cheese

½ cup of tomato paste

1 tbs of beef stock

1 tbps of worchestier sauce

10 tortilla bread


Pre heat oil in saucepan and cook minced beef until brown. 

Add in onion, capsicum and cherry tomato and stir for 5 minutes.

Add in tomto paste, beef stock snd worchestier sauce and allow to simmer for 5-10 minutes. Mix in cheese

In 4 big oven dishes spread butter for greasing or cooking spray and layer the bread round the dishes. 

Add in all the remaining ingredients over the top and allow to bake in the oven for about 10 minutes



Chicken pies with mixed Veggies


1kg of chicken mince.

1 onion chopped.

2 cloves of garlic minced.

1 tbsp of vegeta.

1 tbsp of mixed spices.

1 tbsp of salt.

1 tsp of curry powder.

2 tbsp of canola oil.

2 cups of peas.

2 cups of carrots peeled and


1 bunch of spinach washed and


Greated cheese as needed.

Puff pastry sheets.


In a large sauce pan heat the oil add the garlic minced and

onion cook for 5 minutes, add chicken and all spices combine,

cover and cook until chicken is tender.

Add vegetables to the mix and water, (as needed).

Cover and cook until vegetables are soft.

Prepare oven safe pan lay puff pastry sheets, cover with the

meat mix sprinkle cheese, cover with another sheet of puff


Cook in a hot oven until top is golden color.

Serve when it’s warm.


Meatballs with sweet potato mash


1 kg beef mince

½ cup breadcrumbs

1 egg

¼ cup tomato sauce

¼ cup mustard

1 tbsp Worcestershire sauce

1 tsp salt

½ tsp pepper

1 onion, grated

1 carrot, grated

3 tbsp oil – for frying


2 tbsp butter

1 onion, chopped

1 tbsp Worcestershire sauce

1 cup beef stock

2 tbsp cornflour

1 tbsp tomato sauce

Sweet mash potato, to serve

Steamed broccoli and cauliflower, to



Place all the meatball ingredients into a large bowl and mix well, using your hands. Shape into small balls.

Add oil to a large pan and heat over medium-high heat. Add meatballs and cook, you might need to do a couple of batches. Cook all sides, remove from pan and set aside.

In the same pan, add the butter and melt. Add onion and cook until soft and translucent. In a bowl, add the cornflour and beef stock and whisk. Add the stock and remaining gravy ingredients to the pan and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick, add a bit more beef stock.

When the gravy is done, add the meatballs back into the pan and toss them around so they are covered in gravy.

Serve with sweet mash, cauliflower, broccoli.