Mince Pie Baked Oats

Start Christmas early with a festive treat! Mince Pie Baked Oats have all the flavour of a mince pie but considerably less guilt. Perfect for a filling breakfast or a decadent dessert.

I made this Mince Pie Baked Oats in one dish, but you could make little muffins if you prefer. The mix will probably make about 3 or even 4 muffins depending on the size of your tray.

As per all my other baked oats recipes, This Mince Pie baked oats, uses your healthy extra b choice of oats, a little bit of baking powder. I don’t bother to syn the baking powder, it is such a tiny amount that the syns are negligible.

To sweeten, I use Sukrin Gold which is a great natural tasting sweetener and perfect as a brown sugar replacement. I have tried many different types of sweetener in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use some syns on honey or maple syrup, but it’s nice to know I can now use this and reduce the syns even further.

I then use just fat-free plain Greek yoghurt, you could totally use a flavoured variety that will compliment this recipe if you prefer, but I find plain yoghurt works best.

Then lastly into the batter for this Mince Pie baked oats, is an egg. I only use one as it really doesn’t need anymore.

I then use just fat-free plain Greek yoghurt, you could totally use a flavoured variety that will compliment this recipe if you prefer, but I find plain yoghurt works best.

Then lastly into the batter for this Mince Pie baked oats, is an egg. I only use one as it really doesn’t need anymore.

Spray and grease your dish or muffin tray if you are splitting the mixture with spray oil.

Once greased, add the mincemeat, this goes in first, as once baked, you will flip over, so that amazing mincemeat is actually the top of your baked oats.

Spread the mincemeat across the bottom evenly, then pour in the oat mixture.

Place in the oven and bake for about 30-35 mins, I recommend just checking the centre is cooked before removing from the oven, a wooden skewer entered into the centre should come out clean.

Allow to cool slightly in the dish and then you can gently loosen the sides with a spatula.

Place a plate over the top of the dish and flip over and the baked oats should easily slide out onto your plate.

Dust over the top with a little icing sugar, and dig in and enjoy.

slimming eat - slimming world recipes

Banana Pancakes

Banana Pancakes

Smart Points 0

Recipe by Anniflower

Time needed: 5-10 minutes 

Calories per serving: 200-220

Servings: 1

1 banana ( very ripe is ideal!)
2 eggs

Squash banana until smooth - really smooth

Beat in eggs

Prepare a hot pan, with a spot of oil or frylight. Put a ladleful into the pan, tip to spread. Flip when set. Beware - it is heavier than a usual pancake.

BANANA PANCAKES

Serves 1

5 Syns, if counting the Syns for a mashed, cooked banana

1 medium very ripe banana
2 eggs, beaten

Mash the banana with a fork, then combine thoroughly with the beaten eggs.
Spray a non-stick frying pan with Frylight (Buttery, if poss). Fry over a low/medium heat and turn over once the edges look golden or when the centre starts to bubble.

A tablespoon of the batter should make a mini pancake, perfect for stacking.

If you some extra fluffiness in your pancakes, add a pinch of baking powder - 1 level tsp. = 0.5 Syn.

Could add some cinnamon or vanilla extract for extra flavour.

These pancakes need no added sugar/sweetener because of the natural sweetness of the ripe bananas.

Lovely served in a warm stack, topped with FF Greek yoghurt/fromage frais/crème fraiche and topped with berries.

Melt-in-the-Mouth Savoury Cheesecake

Melt-in-the-Mouth Savoury Cheesecake

Recipe by jules_stonesoup

Time needed: 30 minutes 

Calories per serving: 451 •

Servings: 4 as a light meal •

I love this cheesecake so so much. I’ve served it multiple times for brunch but it’s also fab as a simple vegetarian weeknight meal. I like it best when still warm from the oven but am totally happy having cold leftovers for lunch the next day. If it’s not zucchini season where you are, see the ‘variations’ for alternative topping ideas. And if you’re short of time you can easily roast the zucchini at the same time you cook the cheesecake and then serve it on top.

3 small zucchini (500g / 1lb)
small bunch mint, leave
250g (9oz) cream cheese (Philadelphia), softened
200g (7oz) feta
3 eggs

Preheat your oven to 200C (400F). Slice zucchini into rounds and pop in a roasting tray. Drizzle with a little oil but don’t add salt because you’ll be getting lots from the feta.

Roast for 20 minutes or until zucchini has softened and started to brown. Remove from the oven and toss in the mint.

Meanwhile, place cream cheese, feta and eggs in a food processor and whizz until well combined. There will still be a few tiny lumps from the feta. Grease a 20cm (8in) oven proof frying pan or spring form pan. Spoon the cheesey mixture into the pan and smooth out the top. Press the cooked zucchini into the top.

Bake cheesecake for 15 minutes. Turn and cook for another 5-10 minutes or until browned around the edges and puffed up a little. Serve warm.

37 Calorie Brownies

37 Calorie Brownies

3/4 Cup Non fat Greek yoghurt (can be vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Rolled oats
1/2 cup Sweetener (like Stevia or any that pours like sugar)
1 egg
1/3 cup Applesauce
1 teasp. baking powder
1 pinch salt

Preheat oven to 200. Grease a square baking dish (8″ x 8″) or line with baking parchment.

Combine all ingredients in food processor or blender til smooth (about 1 min.)

Pour into dish and bake for about 15 mins.

Allow to cool completely before cutting into 9 large squares.

Savoury Courgette Muffins

Savoury Courgette Muffins 

Nutritional information per serving Calories: 132 Fat: 4.9g Protein: 3.7g Carbohydrates: 18.7g

2 cups whole wheat flour
1 teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
½ cup unsweetened applesauce
¼ cup olive oil
¼ cup milk
1 teaspoon honey
2 cups grated courgettes
½ cup low fat cheese, crumbledDirections:

In a bowl, combine the flour, baking powder, baking soda and salt then stir in the applesauce, olive oil, milk and honey and mix well.

Fold in the courgettes and cheese and spoon the mixture into 12 muffin cups lined with muffin papers.

Bake in the preheated oven at 350F for 20- 25 minutes or until well risen and golden brown.

Let them cool in the pan then serve.

Chia and coconut slice

Chia and coconut slice

2 ripe bananas
2 eggs(whole)
1/2 cup black chia seeds
1/2 cup coconut

Mash the bananas
Mix all ingredients together .Put the mixture firmly into a greased log baking tin
Put into oven at 170deg for 45mins until brown on its surface

Cool and cut into slices. have with vanilla greek yogurt

Super filling cookies

Super filling cookies

This will make 12 good sized cookies = 40 cals each.

2 overipe bananas – mashed =180 cals
1 cup rolled oats, (not quick or instant oats) =300 cals

Stir the oats into the mashed bananas and let sit for 5 mins. 

Spoon onto a parchment paper covered cookie sheet. Bake at 350 degrees for 15 mins for a soft,chewy cookie,or 25 mins for a crisp cookie. 

You can fancy them up by sprinkling with cinnamon, flax or chia seeds, if you like.

Mexican Rice And Bean Casserole Recipe

Mexican Rice And Bean Casserole Recipe

by Weight Loss Resources

Calories Per Serving: 177 kcal

Serves: 6


4 Fls oz/120ml Water
½ Tbsp/7.5ml Oil, Vegetable, Average
1 Sm Onion/90g Onions, Raw, Average
2 Med/320g Peppers, Green, Raw, Unprepared, Average
2 Cloves/6g Garlic, Raw, Average
80g Mushrooms, Common, Raw, Average
5oz/140g Rice, Long Grain
180g Beans, Kidney, Red, Canned, Drained, Average
½ Can/200g Tomatoes, Chopped, Canned, Branded Average
6g Cumin, Seeds, Whole, Average
1 Tsp/4g Chilli Powder, Average
4oz/112g Cheese, Mozzarella, Reduced Fat, Average

Prepare and finely chop the onion, garlic and green peppers Wipe and slice the mushrooms. Preheat oven to 180c/350f/gas Mark4

In a large saucepan, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers. Simmer, stirring often, until onion is tender. (About 10 minutes)

Add rice, beans, tomatoes, chilli powder and cumin. Cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed.

Transfer to baking dish and sprinkle with cheese. Bake at 180c/350f/gas4 for 15 minutes. Alternatively microwave at high power for 1-2 minutes or until cheese melts.

Chorizo and bean soup

Chorizo and bean soup

Makes 6 portions which can be frozen and is around 150 cals a serving (1 large bowl full)

1 onion
3 garlic cloves
3 carrots
150g green beans
75g chorizo
1tsp paprika
can of chopped toms
about 1.5L chicken stock
can of canellini beans
and a big handful of kale

Add ingredients, bring to the boil for 15 mins then add the beans and kale and simmer for another 10 mins.

Champ

Champ 

no count

Champ is a simple warming dish which is cheap, easy to produce
and very filling.

(serves four)

8 medium potatos, peeled
small bunch of scallions (spring onions)
1/4 pt/125ml/1/2 cup skimmed milk
salt and pepper

The best way to prepare the potatoes is to cook them in a steamer and then pass them through a food mill.

Alternatively, boil until soft but not mushy, drain and return them to the heat to dry somewhat before mashing.
In any case keep hot.

Chop the scallions finely, both green and white parts, and cook for 5 minutes in the milk. Beat this mixture into the mashed potatoes until smoooth and fluffy,
season to taste and serve a large mound on each plate with a good knob of butter melting into the top.

Colcannon is made in much the same way as champ, but with the addition of cabbage.

In parts of the country white cabbage is always used.
In any case, shred and chop a small cabbage (discard the stump) and cook until tender.
Beat into the potato mixture and serve as above

Potato Bread

Potato Bread 

no count

Also known as fadge or potato cake, this is delicious hot from the griddle or pan .
It is also a much-loved part of a traditional breakfast.

Makes 8

225g/ 8oz warm cooked potato
1/2 tsp salt
50g/ 2oz semolina

Mash potatoes well. Add salt, then work in enough semolina to make a pliable dough.
Divide the dough in two and roll out on a floured surface to form two circles 22cm / 9 inch in
diameter and 1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle
or pan for about 5 minutes or until browned on both sides. Some people like to grease the baking surface,
while others prefer a light dusting of flour for a drier effect

Pratie Oaten

For a tasty, textured variation, substitute fine oatmeal for the semolina in the recipe above

Colcannon

Colcannon 

no count

Serves 4

450 g potatoes cooked and mashed
450g green cabbage shredded cooked and drained
Small bunch of spring onions finely chopped
200 ml skimmed milk

Cook the chopped onions in the milk for 5 mins over a low heat. Add the onion milk to the mashed potatoes and cooked cabbage. Beat the mixture and season well

Green beans & Potatoes in Tomato Sauce (Fasolaki kai Patates Yiahnista)

Green beans & Potatoes in Tomato Sauce (Fasolaki kai Patates Yiahnista) 

No Count

but a tablespoon of olive oil really adds something and makes it 2.5 point for the recipe)

2 onions finely chopped
3 cloves of garlic finely chopped
2 medium potatoes peeled and cut in quarters lengthways
1 kilo of green beans (French frozen are fine)
4 ripe tomatoes chopped or grated

In a large deep saucepan fry the onions and garlic in frylight until translucent.   Add the green beans and cook for a further 5 minutes stirring continuously.   Add the potatoes and the rest of the ingredients and 1 cup of water (if using frozen beans use less water).   Bring to the boil then lower heat to a simmer and cook for 30-45 minutes or until the potatoes and beans are cooked.

Haricot beans with Tomato (Fasolia Yiahni)

Haricot beans with Tomato (Fasolia Yiahni) 

No Count

A tablespoon of olive oil really adds something and makes it 2.5 point for the recipe

300g haricot Beans soaked overnight
1 onion chopped
3 cloves of garlic
1 large carrot chopped
2 stalks of celery including leaves chopped
2 ripe tomoatoes finely chopped
2 tablespoons puree
1 litre of water
4 tablespoons flat leaf Parsley chopped

In a large saucepan sauté the onion garlic carrot and celery until soft and translucent.   Add the Tomato puree and the water.   Bring to a boil.. Drain the beans and add them to the pan.   Add salt and pepper to taste and simmer for an hour or so until the beans are tender.   Add the parsley 15 mins before removing from the heat.

Green Beans (Fasolaki)

Green Beans (Fasolaki) 

no count

600 – 700g green beans (french beans)
1 small onion diced
2 tablespoons tomato puree
1 chicken stock cube chopped
lemon juice

String, cut wash and drain the beans.   Fry the onion in Frylight.   Stir in the tomato puree dissolved in three quarters of a glass of water, the lemon juice to taste and chicken stock cube.   Add the beans, stir in sufficient water to nearly cover them.   Bring to the boil, then simmer gently until the beans are tender.   If necessary turn heat up to high until sauce thickens.

Butter Beans (Fasolia Gigantes)

Butter Beans (Fasolia Gigantes)

Whole recipe 3.5 points for no count

serves 4 – 6.

1.5 glasses (½pt glass) of dried butter beans
1 glass of carrot diced
1 glass of celery diced
half a glass of chopped flat leaf parsley
1.5 glasses of onion diced
1 – 3 garlic cloves
1 tin chopped tomatoes
1 tablespoon tomato puree
1 tablespoon of olive oil (2½pts)
25ml Ouzo (optional) (1pt)

Soak the beans overnight, drain and place in a pan cover with water and bring to the boil and skim.   Replace water and cover (do not add salt).   Cook the beans until tender.

Drain and place in an ovenproof dish and add all the other ingredients.   Add the bean cooking liquid to cover the beans (if not enough add some water).   Cover with foil and bake in a moderate oven (170 degrees).   After 1.5 hours open one side of the foil and stir the beans.   Repeat until the vegetables are cooked, approx 2 – 2.5 hours.
Note* make sure the beans are well cooked as they do not get more tender in the oven.

Again lovely with thick smoked ham.

Beans in Tomato Sauce (Fasolia me Saltsa Ntomatas)

Beans in Tomato Sauce   (Fasolia me Saltsa Ntomatas)

Whole Recipe 2.5 points for no count

serves 4 – 6.

2 glasses of dried beans (½pt glass)

1 large onion diced 2-3 carrotts diced
3-4 celery stalks sliced
1 medium potato cut into cubes
salt
pepper
2 tablespoons of tomato Puree
1 tablespoon of olive oil (2½pts)

Soak the beans in water overnight, change the water and drain.   Put the beans in a medium pan and cover with water, place over a high heat bring to the boil and skim.   Change the water.   Put over the heat again and add the carrots and onion.   Cover bring to the boil and reduce the heat.   Continue to simmer until half cooked.   Add the celery and potato.   When the beans are nearly cooked add the salt, pepper, tomato puree and oil.   While cooking keep an eye on the water level and add some whenever necessary.   When cooked the sauce should be thick.   Really good with some good thick slices of smoked ham sliced into it when cooked and left to warm through in the beans.

Oven sauteed potatoes

Oven sauteed potatoes  

No count

Serves 2

2 pts per serving on full choice

400g baking potato, peeled and diced
low fat cooking spray
1 small red onion, roughly chopped
1 tbsp chopped rosemary, optional

Parboil the potato in boiling water for 5 mins, drain and shake in the pan to roughen up the edges. Spray with cooking spray, season with s&p and spread out on a baking tray. Roast in the oven at 200C for 25-30 mins, turning occasionally, until crispy and golden. Add the onion and rosemary (if using) for the last 10 mins.
Like mini roasties, but much quicker!

Lyonnaise Potatoes

Lyonnaise Potatoes 

No Count
Serves 1
2 pts per serving

1 small potato
1 small onion
1 vegetable or chicken stock cube

Slice potato and onion very finely.

In a small ovenproof dish arrange layers of potato & onion finishing with a layer of potatoes.

Make up stock cube with 5 fl oz hot water, pour over the potatoe and bake in a hot oven for 30 - 40 mins.


Special Notes


This makes a lovely potato dish, its easy and can be cooked at the same time as your meat etc.
Grated cheese can be added with the onion for a complete meal - just add the extra points.

Caramelised Onion and Carrot

Caramelised Onion and Carrot

Serves 1
Points per serving 1

Use spray oil to make this 0 pts and No count

4 Carrots - 0pts
1 large onion - 0pts
2cloves garlic - 0pts
Soy Sauce - 0pt
1tsp Olive oil - 1pt

Heat oil in pan.

Finely chop onion and fry for approx 3-4 mins.

Cut carrots into thin battons and add to the pan.

Fry for approx 20 mins. Towards end of cooking, add in some soy sauce for some salty flavour ! 

Don't worry if it burns, the more blackened the edges, the nicer it tastes !

Roasted Onions

Roasted Onions

No Count & 0 pts

Serves 4

4 medium onions, each cut into 8 wedges

low fat cooking spray

1 tsp dried thyme

½ tsp salt

¼ tsp ground black pepper

1 tbsp balsamic vinegar

Preheat oven to 350ºF/180ºC/Gas 4

Arrange onion wedges, flat side down onto a non stick baking tray sprayed with spray oil.  Lightly spray the onions with oil.  Sprinkle with thyme, slat & pepper.  Bake for 30 mins.  Turn onions over and bake for an additional 25 mins.  Spoon into a serving dish and sprinkle with the vinegar.

Potato & Onion Layer Bake

Potato & Onion Layer Bake

Serves 1

3 points per serving
No Count recipe

300g Potato
1 onion
Vegetable stock cube

Peel and slice the potato quite thickly

Layer half of the raw potato in a oven proof dish
place a layer of onion on top
put the rest of the potato on top of that.

Make up the veg stock cube in 1/4 pint of water
pour over the potato
cover with foil and bake for 1 hour at 180°C

Remove foil and drain off most of the stock bake for a further 30 mins uncovered in oven at 190°C to brown off.

This is delicious and goes well with Pork.

Slow Roasted Tomatoes

Slow Roasted Tomatoes 

No Count & 0 pts

Make these ahead of time, and serve at room temperature as a delicious side dish.

Serves 4

4 medium tomatoes, about 200g
2 tablespoon vinegar, balsamic
1 teaspoon oregano
1 serving pepper, (pinch)
1 pinch salt


Preheat the oven to 180°C / Gas 4.

Halve the tomatoes and place cut side up in a small baking dish.

Sprinkle with the vinegar, oregano and seasoning. Bake for about 15 minutes until they just start to soften. Remove and cool, spooning over any pan juices as they cool.

Baked Spiced Aubergines

Baked Spiced Aubergines

Serves 4

Full Choice and No Count  1 pt per serving

low fat cooking spray

2 small aubergines, halves lengthways

4 tsp olive oil (1pt each)

4 tsp lemon juice

2 cloves garlic, finely chopped

2 tsp paprika

salt & pepper

coriander or parsley to garnish

Preheat oven to Gas 5/190ºC/375ºF.  Spray a baking sheet with spray oil.

Using a sharp knife, score the aubergine halves into a criss-sross pattern, but without cutting through the skin.  Spread each one with 1 tsp olive oil, sprinkle with lemon juice, garlic and paprika.  Arrange on the baking sheet.

Bake for 20-25 mins until the flesh is soft and cooked.  Serve garnished with parsley or coriander.

Note: Leave out the paprika if want. Add chilli for a spicier kick!

Saffron Infused Potato, Leek & Tomato Bake

Saffron Infused Potato, Leek & Tomato Bake  

No Count Recipe

A colourful dish that's good enough to eat on it's own.

Serves 4

Full Choice 1½ pts per serving

pinch saffron strands

150ml veg stock

2 leeks trimmed & sliced

3 large tomatoes, sliced

3 garlic cloves, sliced

pinch paprika

500g potatoes, very thinly sliced

frylight

Par boil potatoes in the stock with the saffron added for a few minutes.  drain carefully reserving the stock.

layer the potatoes with the leeks, tomatoes, garlic and paprika finishing with a layer of potatoes. Sprinkle paprika on top. Pour over the stock and spray with frylight.

Bake Gas 6/200ºc for 1 hour.

Masala Mash

Masala Mash

No Count recipe

Full Choice 3½ pts per serving

Serves 4

900g potatoes, cut into quarters

2 tbsp natural yogurt

25g extra light philadelphia

1 small red onion, finely chopped

1 tsp garam masala

2 tbsp chopped coriander

Boil potatoes in a large pan of salted water until tender, about 12-15 mins.  Mash until smooth.  Stir in the remaining ingredients.

Note: Add a pinch of saffron or ¼ tsp turmeric to the cooking water for the potatoes to give a lovely yellow colour.

Celery Provencale

Celery Provencale

No Count & No Points

Serves 4

2 small head of celery or celery hearts, trimmed & cut in half lengthways

1 medium onion, sliced

90ml beef stock

1 tbsp tomato puree

1 clove gralic, crushed

½ tsp fennel seed

½ tsp dried thyme

¼ tsp dried tarragon

salt & pepper

Arrange celery in a casserole dish.  Scatter with the onions. Mix remaining ingredients and pour over the veg.  Cover and bake for 1 hour at Gas 5/375ºF/190ºC

Cauliflower poppers

Cauliflower poppers

1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black pepper
1 serving cooking spray (5 one-second sprays per serving)

Preheat oven to 400ºF. Cut cauliflower florets into grape-sized pieces. (There should be about 4 cups.) 

Place cauliflower in a medium bowl; add cumin, chili powder, salt and pepper and toss well to coat.

Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

Wasabi Roasted Peas

Wasabi Roasted Peas

These spicy peas are a great fix for snack attacks. If you’re feeling adventurous, turn up the heat by adding 1 to 2 more teaspoons of wasabi powder.

Serves 4

2 serving cooking spray, (5 one-second sprays per serving)
3 pound frozen green peas, thawed under hot water and drained
4 Tbsp rice wine vinegar
8 tsp wasabi powder, or to taste
2 tsp Dijon mustard

Preheat oven to 225ºF. Coat two large baking sheets with cooking spray.

Transfer peas to prepared baking sheets and bake 3 hours, or until dry, shaking pans every 30 minutes to promote even cooking.

Meanwhile, in a large bowl, whisk together vinegar, wasabi powder and mustard. When peas have roasted, add them to wasabi mixture and toss to coat. Return peas to baking sheet and bake until coating is dry, about 20 minutes more. Yields about 1/2 cup per serving. (Note: To keep peas crisp, store in an airtight container or zip-top plastic bag for 3 days. To re-crisp already cooked peas that have gone soft, cook on a baking sheet for 10 minutes at 250ºF.)

Boulangere Potatoes

Boulangere Potatoes

No Count Recipe

Serves 6

3lbs of potatoes peeled and finely sliced
3 onions finely sliced
Sea salt, freshly ground pepper
450ml veg stock

Heat the oven to 180/gas mark 4

Thinly slice potatoes, rinse and pat dry with t-towel

Butter (i used spray oil) a shallow oven proof dish and place layer of potatoes, then layer of onions and season and repeat until all the veg is used. Finish with a neat layer of overlapping potatoes on the top. Pour in hot stock (I added some mixed herbs and garlic too). The recipe says dot diced butter over the top but i used spray oil again)

Cook for 1-2 hrs, and you get lovely soft stock infused potatoes topped with golden crisp potaoes on top.

Teriyaki-Glazed Sweet Potatoes with Coriander

Teriyaki-Glazed Sweet Potatoes with Coriander

Serves 4

1 point per serving

Savoury teriyaki sauce pairs perfectly with sweet potatoes and tangy coriander in this side dish. The sauce creates a delicious, caramelised coating as the potatoes cook.

5 spray low-fat cooking spray
2 tablespoon teriyaki sauce
2 medium sweet potatoes, peeled and cut into big chunks
2 tablespoon fresh coriander, chopped

Preheat oven to Gas Mark 6/200°C/400°F. Coat a large baking tray with cooking spray.

In a large bowl, whisk together teriyaki sauce and coriander. Add sweet potatoes and coat them with sauce mixture.

Transfer sweet potatoes to prepared baking sheet and bake until fork-tender, about 40 minutes.

Butternut, Courgette & Mushroom Bake

Butternut, Courgette & Mushroom Bake

No Count & No Points

1 x BNS thin slices roasted for 10 mins
2 x onions sliced and fried in fry lite until soft with garlic and then added some mushrooms.
2 x courgette sliced.

I layered (twice) the onion mix then courgettes then BNS like a lasagne then poured over chicken stock until half way up the dish (not covering the veg). Cover with foil, bake in oven for 20 mins then take off foil and bake for another 15 mins to golden.

Brill with grilled chicken or fish or sausages

Celeriac and Potato Bake

Celeriac and Potato Bake

Core recipe

Peel and slice 450g (1lb) potatoes and 450g (1lb) celeriac. Spray 1.2l (2 pt) ovenproof dish with low fat cooking spray. 

Layer the slices seasoning with salt and pepper as you go, pour over 200ml (7floz) hot vegetable stock, cover with foil and bake at 220C/200fan/gas mark 7 for about an hour until tender. 

Remove the foil and bake for a further 10-15 mins until golden. This can be made ahead and reheated on the day. Serves 6.

Braised Fennel

Braised Fennel

Serves 4

No Count/Core recipe

Fry lean back bacon, chopped, and chopped onion until soft.  Add trimmed and halved fennel bulbs and stock to cover.  Simmer until tender.  Season and serve.

Baked Avocado

Baked Avocado

½ red chilli, deseeded and finely chopped
1 orange, zest and segments
2 salad onions, finely chopped
1 tbsp olive oil (use less for Core, say 2 tsp!)
1 ripe avocado, cut in half, stone removed
shredded salad onion, to garnish

Preheat the oven to 200C/400F/Gas 6.
In a bowl, toss the chilli, orange segments, chopped salad onions and olive oil.
Place the avocado on a small baking tray. Spoon the mixture into the holes and bake for 6 minutes.
To serve, serve on a small plate with shredded salad onion.

Roasted radishes with Soy & Sesame

Roasted radishes with Soy & Sesame

1 pt per serving on points plan.

On Core this will cost 1 pt per full recipe if using the sesame seeds, and if the oil is used from your allowance (1 tsp per person in this recipe)

Serves 6

24 medium radishes, leaves, stems and roots trimmed

2 tbsp olive oil (5pts)

2 tbsp soy sauce

6 medium spring onions

1 tbsp sesame seeds, toasted (1 pt)

handful chopped coriander

rocket leaves

Preheat oven to 190ºC Gas 5

Slice radishes in half lengthways.  Toss into the oil and place on baking sheet.

Roast for 25 mins, turning once or twice until tender and beginning to brown.

Drizzle with soy sauce and toss with the spring onion.

Roast a further 5 mins and transfer to serving dish.  Sprinkle with sesame seeds and coriander, garnish with rocket and serve.

Saag Aloo

Saag Aloo

Serves 4

Points: 2½ points/serving

Core recipe

1kg fresh spinach, rinsed, drained and large stalks removed
low fat cooking spray
2tsp whole black mustard seeds
1 medium onion, sliced thinly
2 garlic cloves, chopped finely
900g potatoes, peeled and cut into 2.5cm cubes
½tsp cayenne or dried chilli flakes
1tsp ground cumin
1tsp ground coriander
seasoning

Cook spinach in large pan with very little water, covered, for 5 minutes until wilted.  Season, drain and chop.  Spray same saucepan with low fat cooking spray, cook mustard seeds for a couple of seconds until they pop, then add onion and garlic and stir fry for 2 minutes.  Add potatoes and cayenne or chilli flakes and fry for another 2 minutes.  Add spinach, cumin, coriander and seasoning and 300ml water.  Bring to the boil then simmer over the lowest possible heat with a lid on for 30-40 minutes until potatoes are tender.  Stir occasionally, adding a little more water if the mixture looks like it might become too dry and stick.

Saag aloo with lime and coriander rice

Syns per serving: Free

Serves 4

900 g floury potatoes, such as Deriree or King Edward, peeled and cubed

frylight

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 tsp finely grated fresh ginger

1 red chilli, deseeded and finely chopped

2 tsp each of cumin seeds and black mustard seeds

2 red peppers, deseeded and cut into bite-size chunks

1 tsp each of ground cumin and ground coriander

1/2 tsp each turmeric, garam masala and mild chilli powder

salt and pepper

200 ml veg stock

250 g baby spinach, roughly chopped

lime wedges, to serve

For the lime and coriander rice

350 g dried basmati rice

1/2 small pack of fresh coriander leaves, finely chopped

finely grated zest and juice of 1 unwaxed lime

Boil the potatoes for 8-10 min, or until just tender, then drain and set aside.

Spray a large frying pan with frylight and place over a medium-high heat. Add the onion, garlic, ginger, chilli and cumin and mustard seeds, and stir-fry for 1-2 minutes. Add the boiled potatoes and the peppers and cook for a further 6-8 min, or until the potatoes are lightly browned all over.

Reduce the heat to low, add the spices, then season and cook for 1-2 min. Stir in the stock and bring to the boil. Cover, turn up the heat to medium and cook for 5-6 min. Remove from the heat and stir in the spinach.

Meanwhile, cook the basmati rice according to the packet instruction and drain well. Stir the coriander and lime zest and juice into the cooked rice. Serve with the curry and lime wedges for squeezing over.

Red cabbage with apple

Red cabbage with apple

Serves 4

2.5 points/serving

30ml sunflower oil

450g red cabbage

150ml red wine

2 medium eating apples, peeled and diced finley

2tbsp dark brown sugar

2tbsp white wine vinegar

2 tbsp redcurrant jelly

Heat the oil in a large saucepan and add the cabbage and toss to coat.  Cover the pan with baking paper tucked down the sides then cover with a lid and sweat over a low heat for 10 minutes.

Remove the paper, add the wine, increase the heat and cook, uncovered until the liquid has reduced by half.  Add the rest of the ingredients, cover and simmer over the lowest possible heat for 2 hours.  Then remove the lid, increase the heat and boil fiercely until the liquid has reduced to a sticky sauce at the bottom of the pan.  Then serve.

Core Hash Browns

Core Hash Browns

Serves 4

4 Medium Potatoes (Raw)
1 Medium Onion
1 egg beaten
salt and pepper
Fry light

Grate potato and onion into clean teatowel and squeeze out as much liquid as possible.

Then put grated potato and onion into bowl and add beaten egg and salt and pepper and mix really well.

Spray frylight into a pan and make little patties with the mixture. Try not to make them too thick as they will be raw in the centre). Press down patties to make sure they stick together.

Cook until crispy on one side then turn over.

(My tip is to put them in the oven for 5 minutes after just to make sure that they are cooked through in the middle).

Papas Arugardas - Canarian Potatoes

Papas Arugardas  - Canarian Potatoes

Core/No Count recipe

Points plan count 1 pt per 100g potatoes

2 kg Small potatoes
(Black if possible)
4 Tablespoons Rock Salt
(NOT table salt)
Water

Wash the potatoes thoroughly in fresh water. Do not peel, add potatoes to saucepan of fresh water with 4 tablespoons of Rock Salt. Bring to the boil and simmer fast for 20 min until cooked. Drain off excess water, leaving small amount of water in bottom. Return to heat an boil off remaining liquid, keeping potatoes moving until skin are dry. Remove, any excess salt (not all) from skins with tissue and serve in separate, warmed bowl.

Braised Potatoes and Garlic

Braised Potatoes and Garlic

Core

Serves 4

1 kg Potatoes
1 tabs olive oil
2 Onions finely sliced
2 Cloves of garlic crushed
500ml chicken stock

Preheat oven to 190°C/Gas Mark 5.

Heat the oil in a saucepan and cook the onions and garlic until tender and then set aside.

Peel and slice the potatoes as thinly as possible, place a layer of potatoes over the bottom of the baking dish. Spread a thin layer of onions and garlic over the potatoes, repeat this process until the dish is full, finishing with a layer of potatoes on top.

Pour over the hot stock, place into the oven and cook for 1 hour until potatoes are tender.

Various Roasted Potatoes

Various Roasted Potatoes

Oven temperature 325ºF/180ºC/Gas 4

Each serves 1 person

Dry Roast

Cut potatoes into chunks, place on non-stick baking tray, mist with frylight spray, bake 25-40 mins, turning occasionally.

Points: Weigh potatoes before cooking & count 1 pt per 100g

Core: free

Spicy Roast

Cut potatoes into 1cm cubes.  Toss in a mixture of 1 tbsp tomto puree, few drops lemon juice, and spices such as ½ tsp ground turmeric, ½ tsp garam masala, ¼ tps ground cumin.  Mist non-stick tray with frylight, spread out potatoes and bake 25-35 mins.

Core: Free

Points: Weigh raw potatoes and count 1 pt per 100g

Roasted with Rosemary

Cut potatoes into chunks, season with 1 tsp oil, salt, pepper, paprika and rosemary.  Roast for 25-35 min.

Points: weigh raw potatoes & count 1 pt per 100g add 1 pt for the tsp oil

Core: free

Roasted with Mustard & Herbs

As for roasted with rosemary but  vary the mixture using 1 tsp oil, 1tsp mustard, few drops orange juice and ½ tsp each dried rosemary and thyme and ¼ tsp dried organo.

Points: 1 pt per 100g for potato, 1 pt for oil

Core: free

Italian Cauliflower

Italian Cauliflower

Serves 6

Points: 1 pt per portion

Core: free

1 large cauliflower

1 tsp olive oil

100g button mushrooms sliced

1 x 300g tin Campbells 99% fat free tomato soup

50g black olives in brine, drained & chopped

chopped fresh basil

Bring a large pan of salted water to the boil and cook the cauliflower until tender.

Meanwhile, heat the oil and fry the mushrooms for 2 mins.  Add the soup and simmer for 10 mins.

Drain the cauliflower, reserving 100ml of the water.  Add the reserved water and the olives to the sauce.

Serve the cauliflower with the sauce poured over, garnished with chopped fresh basil.

Spicy Cauliflower

Spicy Cauliflower

Serves 4

Points 1 per serving
Core recipe

2 tsp olive oil
1 medium cauliflower
1 tin of chopped tomatoes
1 medium onion chopped
1/2 tsp garam masala powder
1/2 tsp chilli powder( or to taste)
1 generous tbsp chopped coriander leaves( fresh/ frozen)

Heat oil in the pan.Add onions and saute.

Next add cauliflower florets and saute. Add everything else except coriander.

Add salt to taste. Bring to boil. Cover and simmer for 5 mins.

Add coriander leaves

Serve with warmed pitta bread (2½ pts each)

Spicy Wedges

Spicy Wedges
Serves 2

Points per serving 2½
Core recipe

2 medium Jacket Potatoes
1 Cal spray oil
Salt, Pepper
Cajun Spice

Cut the potatoes in half (length ways) and then cut into wedges.

Boil for 10 minutes.

After boiling drain in a colander.

Whilst still in colander add 5/6 squirts of the spray oil.

Sprinkle with salt & pepper.

Add the Cajun Spices and give them a good shake!

Transfer to a baking tray and put into the oven for 30 minutes at 175 - 200 degrees or until they turn a medium brown colour.

Beetroot chips

Beetroot chips

Cook beetroot in hot water then put in cold water to remove skins(ia m sure you could use ready made beetroot)

Cut pickled beetroot into wedges and add to frying pan with olive oil i would use frylite then add cumin seeds and balsamic vinegar and put in oven for 15 mins they look gorge and no points if you use frylite

Baked, Mashed Sweet Potatoes with Pineapple

Baked, Mashed Sweet Potatoes with Pineapple

Serves 8

Points plan 2 pts per serving
Core recipe

4 large sweet potato(es), washed and dried
15 1/4 oz canned pineapple, packed in juice, crushed, drained

Preheat oven to 400ºF.

Place potatoes directly on middle rack of oven. Bake, checking for doneness by either gently squeezing potatoes or pricking them with a fork to see if they’re really soft, about 40 minutes.

Remove from oven and let cool for 10 minutes. Slice potatoes in half lengthwise and cool for 5 minutes more.

Scrape potato flesh from skin into a large bowl. Add drained pineapple chunks and mash with a potato masher or spoon until pineapple has broken down slightly, about 2 to 3 minutes.

Au Gratin Potatoes

Au Gratin Potatoes

Serves 8

3½ pts per serving

1 tablespoon butter 

1 medium onion(s), thinly sliced 

2 level tbsp flour 

500 ml skimmed milk 

1000 g potato(es), thinly sliced 

125 g half-fat cheddar cheese, grated 

1 tsp salt 

1/4 tsp pepper

	Preheat oven to Gas Mark 5/190°C/375°F.
	Melt butter in a large casserole dish over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes; stir to mix. Bring to the boil. Stir in ¾ of cheese, salt and pepper.
	Level out surface. Transfer to oven and bake for 1 hour, uncovered. Cover and bake until potatoes are tender when tested with a fork, about 20 minutes more.
	Preheat grill. Sprinkle remaining cheese over potatoes. Grill until the cheese is golden brown, about 1 to 2 minutes. Cool for 5 minutes before slicing into 8 pieces

Pea puree

Pea puree

Core recipe

Serves 2

1 leek, finely chopped
2 tsp olive oil
300g of frozen peas
mint leaves, finely chopped

Heat the oil and sauté the leek until well cooked. Add the peas to the cooked leek with some boiled water and heat until the peas are cooked (just a few minutes). Add the mint and puree with a hand-blender or liquidiser.

Spiced Tunisian Vegetables

Spiced Tunisian Vegetables

Core recipe

Full-flavoured spicy, stewy mass of purple onions, sweet peppers, tomatoes and garlic. Serve with warmed Turkish bread (pointed), or with a pile of sausages (pointed) or grilled chicken.

Feeds 4

2 onions, peeled and sliced

2 red peppers

4 tomatoes

6 sprigs thyme

3 garlic cloves, smashed

2 tbsp extra virgin olive oil

sea salt and pepper

1 tsp caraway seeds

half tsp paprika

half tsp cayenne pepper

handful of parsley leaves

Heat the oven to 190C/Gas 5. Peel the onions and slice thickly. Cut the peppers lengthwise into thick strips, discarding seeds and central core. Cut the tomatoes in to halves or quarters.

Jumble the onions, peppers, tomatoes, thyme sprigs and garlic in a baking tin, drizzle with the olive oil, and toss lightly. Bake for 30 minutes or until the vegetables have softened and cooked.

Scatter with sea salt, pepper, caraway seeds, paprika and cayenne, add a little extra olive oil and toss well with a couple of wooden spoons until the vegetables collapse into a mushy heap.

Serve hot or warm, scattered with parsley leaves. Serve with Turkish bread, oven-warmed or lightly grilled.

Tumbet

Tumbet

Core recipe

Serves 4

400 g all-purpose potatoes

400 g aubergines

2 sweet red peppers

1 tbsp olive oil

sea salt

freshly round black pepper

Sauce:

400 g canned tomatoes, chopped

3 sprigs oregano or 1 tsp dried oregano

3 garlic cloves, finely sliced

1 tbsp olive oil

To make the sauce, combine the tomatoes, oregano, garlic and olive oil with sea salt and pepper in a saucepan, and simmer, covered, for 20 minutes.

Heat the oven to 180C/350/Gas 4.

Peel the potatoes and finely slice. Finely slice the aubergine. Cut the sweet peppers into long thin fingers.

Heat the olive oil in a small fry pan, and gently fry the potato slices - one layer at a time - on both sides until golden.

Arrange the potatoes on the base of a one-litre baking dish and season with salt and pepper.

Fry the aubergine in a little extra oil until well-browned, and arrange on top of the potatoes and season with salt and pepper. Fry the sweet red peppers in the same oil (adding a little extra oil if necessary) and arrange on top of the aubergines. Spoon the tomato sauce over the top of the vegetables.

Bake for 20 minutes until bubbling hot. Serve warm or at room temperature, as a starter, a side dish, or as a main course for two.