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• 4 tablespoons plain flour
• 500g chicken, cut into pieces
• 1 tablespoon olive oil
• 1 leek,  finely sliced
• 1 1⁄2 cups liquid chicken stock
• 2 carrots, peeled and cut into slices
• 4 small potatoes, peeled and cut into pieces
• 3 bay leaves
• 1⁄2 cup water
• 50g spinach
• 200g (10 scoops) SUSTAGEN Hospital Formula Neutral Flavour
• Salt and pepper to taste

50 mins medium 5

1. Place flour in a bowl. Add the chicken and toss through.
2. Heat a heavy saucepan. Add oil.
3. Remove the chicken from the bowl and place in the pan. Cook each side until golden (approximately 3-4 minutes).
4. Transfer to a plate.
5. Place leek and stock to the pan. Cook until softened.
6. Add chicken, carrot, potato, bay leaves and water. Cover with a lid.
7. Bring to the boil. Reduce heat to simmer. Add spinach. Cook for approximately 30 minutes or until vegetables are tender.
8. Turn off the heat. Remove bay leaves and stir through SUSTAGEN Hospital Formula.
9. Season with salt and pepper.

 

HELPFUL TIPS

You can use any leftover vegetables in place of the carrots and potatoes.

Nutrient	Per Serve
Energy - kJ	1620kJ
- Calories	390Cal
Total Fat	6.8g
- Saturated Fat	1.8g
Carbohydrate	43.9g
- Sugars	20.6g
Dietary Fibre	3.3g
Sodium	536mg

Note that cooking may impact the nutrient content of the product and thus the final dish, as certain nutrients are sensitive to heat.

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• 50g salt reduced butter
• 3 tablespoons plain flour
• 1 1⁄2 cups milk
• 240g (12 scoops) SUSTAGEN Hospital Formula Neutral Flavour
• 1⁄2 cup grated tasty cheese
• Salt and pepper to taste
• 250g spiral pasta, cooked
• 3 hard boiled eggs, shelled and quartered
• 425g can tuna in brine or water, drained
• 1⁄2 cup frozen peas
• 1⁄2 cup grated cheese, for topping
• 1⁄2 cup fresh breadcrumbs
  
  
  
   
   

40 mins medium 6

1. Pre heat oven to 180°C (360°F) conventional / 170°C (340°F) fan forced.
2. Grease a 30cm x 20cm baking dish.
3. Melt butter in a small saucepan, add flour and cook for 1 minute. Remove from heat.
4. Gradually whisk in milk, return to heat and bring to the boil stirring continually until sauce thickens.
5. Stir in SUSTAGEN Hospital Formula and grated tasty cheese until melted and smooth.
6. Season with salt and pepper.
7. Arrange cooked pasta, egg, tuna and peas in to baking dish.
8. Pour over sauce and mix through.
9. Sprinkle with grated cheese and breadcrumbs and bake in oven for 20 minutes or until golden.    

 

HELPFUL TIPS

You can use canned salmon or meat instead of tuna.
This dish can be made in a large dish or individual ramekins.
For increased  fibre, SUSTAGEN Hospital Formula Plus Fibre can be used.

Nutrient	Per Serve
Energy - kJ	2590kJ
- Calories	620Cal
Total Fat	25g
- Saturated Fat	13.6g
Carbohydrate	53.9g
- Sugars	23g
Dietary Fibre	2.6g
Sodium	687mg

Note that cooking may impact the nutrient content of the product and thus the final dish, as certain nutrients are sensitive to heat.

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• 1 1⁄4 cups self raising flour, sifted
• 1/3 cup brown sugar
• 240g (12 scoops) SUSTAGEN Hospital Formula Neutral or Vanilla Flavour
• 2 tablespoons butter, melted
• 1⁄2 cup full cream milk
• 1 egg, beaten
• 1 banana, ripe

Optional:
1⁄2 teaspoon cinnamon

45 mins medium 6

1. Heat oven to 180°C.
2. Grease a six-case muffin tray.
3. Place sifted four, brown sugar and SUSTAGEN Hospital Formula in a bowl. Mix well.
4. Melt butter and combine in a bowl with milk, egg and chopped banana.
5. Add wet ingredients to dry ingredients and mix gently. Do not over-mix.
6. Place mixture in muffin tray and bake for 30 minutes.
7. Allow to cool out of oven.

 

HELPFUL TIPS

You can replace bananas with apples, peaches, pears or any of your favourite fruit.

SUSTAGEN Hospital Formula Vanilla Flavour can be replaced with SUSTAGEN Hospital Formula Plus Fibre Vanilla Flavour.
You can also try using Chocolate Flavour.

Nutrient	Per Serve
Energy - kJ	1545kJ
- Calories	370Cal
Total Fat	7.9g
- Saturated Fat	4.8g
Carbohydrate	59.8g
- Sugars	30.2g
Dietary Fibre	1.5g
Sodium	352mg

Note that cooking may impact the nutrient content of the product and thus the final dish, as certain nutrients are sensitive to heat.

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• 1 cup self raising flour
• 1 cup plain flour
• 1 teaspoon caster sugar
• 300g (15 scoops) SUSTAGEN Hospital Formula Plus Vanilla Flavour
• 250g butter, melted
• 2 eggs, beaten
• 1⁄2 cup full cream milk
• 800g canned apricots, drained

55 mins medium 8

1. Preheat oven to 180°C (360°F) conventional / 160°C (320°F) fan forced.
2. Grease and line a 20cm x 30cm baking pan.
3. Sift all dry ingredients including SUSTAGEN Hospital Formula into a bowl.
4. Stir in butter, eggs and milk until well combined.
5. Press half of the mixture in to prepared pan.
6. Arrange apricots over mixture and crumble remaining mixture over the top.
7. Bake for 30 - 35 minutes or until golden and cooked through.
8. Serve warm as a dessert with a dollop of cream or cooled for afternoon tea.

 

HELPFUL TIPS

Replace apricots with any of your favourite canned or fresh fruits such as peaches, apples or mixed fruit.

Nutrient	Per Serve
Energy - kJ	2265kJ
- Calories	540Cal
Total Fat	25.4g
- Saturated Fat	11g
Carbohydrate	60.4g
- Sugars	26.4g
Dietary Fibre	4.4g
Sodium	349mg

Note that cooking may impact the nutrient content of the product and thus the final dish, as certain nutrients are sensitive to heat.

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• 100g (5 scoops) SUSTAGEN Hospital Formula Neutral Flavour
• 500g mince
• 1⁄2 onion, chopped
• 20g bread crumbs
• 1 egg
• 1 tablespoon dried mixed herbs
• 40mL oil
• 500g tomato passata
• 1 teaspoon beef stock powder
• 1 cup water
• 20g fresh basil, chopped

30 mins medium 4

1. Combine SUSTAGEN Hospital Formula, mince, onion, breadcrumbs, egg and dried mixed herbs in a bowl.
2. Once combined create small balls.
3. Place meat balls on pan and cook at a low heat until brown on all sides.
4. Once cooked cover with tomato passata.
5. Add stock powder and water, stir well.
6. Cover, cook on low for 15 minutes.
7. Add basil and stir through. Serve.

 

HELPFUL TIPS

If you do not have any passata, substitute with diced tomatoes.
Serve with pasta, rice or mash. 

Nutrient	Per Serve
Energy - kJ	1790kJ
- Calories	430Cal
Total Fat	19.2g
- Saturated Fat	4.9g
Carbohydrate	24.5g
- Sugars	16g
Dietary Fibre	3g
Sodium	475mg

Note that cooking may impact the nutrient content of the product and thus the final dish, as certain nutrients are sensitive to heat.

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• 1 tablespoon olive oil
• 500g beef mince
• 1 onion, finely chopped
• 1 carrot, grated
• 1 zucchini, grated
• 2 celery sticks,  finely chopped
• 2 tablespoons plain flour
• 500mL beef stock
• 1 dried bay leaf
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 5 (400g) desiree potatoes, peeled, chopped
• 2 tablespoons butter
• 125mL milk
• 200g (10 scoops) SUSTAGEN Hospital Formula Neutral Flavour
• Parmesan cheese
  
  
  
   

85 mins medium 6

1. Preheat the oven to 200°C.
2. Heat oil in a large saucepan.
3. Add mince and cook. Stir constantly to break up the mince.
4. Add onion, carrot, zucchini and celery. Cook for 5 minutes or until soft.
5. Add flour and cook until combined.
6. Add stock, bay leaf and tomato paste. Bring to the boil then reduce the heat and allow to simmer for 30 minutes. Sauce should become thick. Season with salt and pepper.
7. For the topping boil the potatoes until tender. Drain the water and mash the potatoes.
8. Add butter and mix. Once mixed through, stir through the milk and SUSTAGEN Hospital Formula.
9. Spoon the meat in to an oven-proof dish. Cover with the mash potato. Sprinkle salt, pepper and a small amount of parmesan cheese.
10. Bake for 20-25 minutes or until the potato is golden.

 

HELPFUL TIPS

This Shepherd's Pie can be portioned and baked in individual ramekins for a more stylish presentation. 

Nutrient	Per Serve
Energy - kJ	1690kJ
- Calories	405Cal
Total Fat	14.3g
- Saturated Fat	5.5g
Carbohydrate	36.5g
- Sugars	18.8g
Dietary Fibre	2.6g
Sodium	414mg

Note that cooking may impact the nutrient content of the product and thus the final dish, as certain nutrients are sensitive to heat.