• 250 g pasta shapes
• 1 large head of steamed broccoli
• 200 g cooked chicken
• 200 g low fat cream cheese
• 1/3 c milk
• 2 c thinly sliced silverbeet
• 100 g Edam cheese
• 1 c bread crumbs

Preheat the oven to 180 C.

Add the pasta to a large pot of salted boiling water and cook for about 10 minutes.

In a bowl combine the cream cheese and milk. Add in the drained pasta, chicken and vegetables and stir well.

Pour into a large oven proof dish and top with the bread crumbs and grated cheese. Bake for 20-25 mins until golden. (Serves 4)

• Baby spinach or salad greens
• 70 g lightly toasted walnuts
• Zest of orange
• 4 lean pork steaks
• 1 apple, cored and thinly sliced
• 100 g crumbly blue cheese

Dressing

• 2 tbsp olive oil
• 1 tbsp orange juice
• 1 tbsp balsamic vinegar
• 1 clove crushed garlic

Combine the dressing ingredients and then mix half of the dressing with the salad greens, walnuts and orange zest in a large bowl.

Grill or fry the pork steaks until just cooked and remove from the pan. While they are resting, drizzle a little of the reserved dressing over the sliced apple and cook in the pan until just coloured.

Arrange the pork steaks, salad greens and apple slices on a platter and crumble over the blue cheese, and drizzle over the remaining dressing. Serve immediately.