Creamy cheese veg pasta
From the kitchen of MAISIE2002
servings | 1
estimated Points® per serving | 4.5
medium portion
of cooked pasta
half small onion
baby sweetcorn
half red pepper
half yellow pepper
mangetout
beansprouts
half a tub of asdas extra light onion and chive soft cheese
stir fry all the veg .when
cooked spoon over the cooked pasta. then spoon over soft cheese
Tomato and red wine pasta
From the kitchen of BIGNETTYB
servings | 2
estimated Points® per serving | 4
2 large
portions pasta
1 tin chopped toms
some red wine
garlic (as much as you like)
1 onion
herbs
simmer all the ingredients
together - the red wine doesn't count if you let it simmer long enough as the
alcohol burns off :-) mix with the pasta and enjoy
the longer you simmer it the
better :-)
Stuffed Peppers
From the kitchen of CHERISHED22
servings | 2
estimated Points® per serving | 4
Peppers red
or yellow work best
120g Rice
Onion
Carrot
Turkey rashers
Cumin seeds
Curry powder
While the rice is boiling,
fry the onion, carrot and cumin seeds for about 5 minutes.
add as much curry powder as you like, and stir.
When the rice is cooked add to the frying pan and stir fry for a min or 2 to mix
the flavours,
Pile into peppers and place in oven until peppers are cooked through (about 10
mins)
Lovely dish that could be
used as a side dish or as a light meal.
I just threw everything in what i had left (hadn't had time to go shopping and
couldn't be bothered defrosting anything)
we used 2 small(ish) peppers,
you could put anything with the rice, prawns would go well i think :)
Ange's Omelette
From the kitchen of AHLAKES
servings | 2
estimated Points® per serving | 5
1 tsp Olive
Oil
2 medium eggs
1 slice premium ham
60g half fat cheddar
2 spring onions
1/2 red pepper
1/2 green pepper
4 mushrooms
Grate the cheese and cut the
ham into small squares. Chop and slice the vegetables and stir fry them in half
of the oil. When softened put to one side. Heat the rest of the oil in the pan
and lightly beat the eggs. Pour the eggs into the pan and cook on a low heat
until the egg just starts to set. Place the cheese ham and vegetables into one
half of the pan. When the omelette is fully cooked, and lightly browned
underneath, fold over. Continue to cook on a low heat for 2-3 minutes. Cut
omelette in half to serve.
Serve with salad and low
calorie coleslaw.
Any combination of vegetables can be used as an alternative to those suggested.
Gina's Tantalising Tuna Bake
From the kitchen of GINA2002
servings | 2
estimated Points® per serving | 6
1 can tuna in
brine
2 spoons cottage cheese
2 large portions of pasta (any type)
6 spoons cheddar, grated
1 can of tomato and onion mix
mixed herbs
Blanch the pasta, then lay it
out in a baking tray.
Pre-heat tomato and onion mix, and lay this on top of the pasta.
Top with the tuna and cottage cheese.
Finally, sprinkle on the cheddar - and season with herbs.
Bake for 8 mins in a pre-heated oven (200 degrees) - or until cheese melts.
Serve with a 0 Point side
salad
Ragu of roasted vegetables
From the kitchen of SERAFINA
servings | 2
estimated Points® per serving | 0
1 courgette
2 red onions
10 mushrooms
1 red pepper
1 green pepper
whole garlic cloves
1 tin of chopped tomatos
dash of tabasco (optional)
pinch of chilli flakes (optional)
dried or fresh herbs of your choice
Spray olive oil
Chop all the veg (bar the
garlic) into chunks and the onion into wedges, leaving one wedge aside. Heat
the oven to gas 7 or the equivalent. Spray a non stick roasting dish and cover
with the veggies and whole cloves of garlic, these will soften and sweeten as
they cook. Spray again with oil and sprinkle with ground black pepper. Put in
the oven turning over once until they are roasted.
Meanwhile take a large saucepan and spray, chop finely the wedge of onion you
saved and slowly saute till transparent and soft, add the chilli flakes,
chopped tomatos, tabasco and if your using dried herbs add them now.. When the
roasted veggies are ready stir them in, add fresh herbs and serve immediately
with pasta, rice or whole meal bread.
For an extra 0.5 point take
10 olives black or green and slice them lengthways and chuck them in to the
tomato sauce before adding the veg.
Salmon & spinach pasta
From the kitchen of EMBATE
servings | 2
estimated Points® per serving | 7.5
Tin of red
salmon
450g cooked pasta shells
8 tbsp 1/2 fat creme fraiche
Frozen chopped spinach (about 8 balls)
Sprinkle garlic granules
Lemon juice
Cook the pasta and drain.
Meanwhile heat the creme fraiche, garlic and defrosted spinach gently. Chop the
tinned salmon in to chunks removing large bones and skin and add to the creme
fraiche. Once the pasta has cooked,drain and add to the creme fraiche and stir
through and serve. I add a little lemon juice before serving, but that's up to
you!
