Monday, 11 August 2014

Houmous, Tzatzki & tomato and red pepper dips

I had these at the weekend as part of a greek style meze with peppers, carrots, pitta, beef koftas & cucumber to dip in. Very tasty!
Makes a large bowlful, enough for at least 4 servings.
Syn free
1 tin chickpeas (save 1/4 of the water, drain the rest)
200g fat free greek yoghurt
2 cloves of garlic, crushed
2 tsp of lemon juice
salt & pepper
Blend all ingredients together using a blender or hand blender.
If it tastes bland, add more seasoning or garlic until it is to your taste.
If it is lumpy, you can use sieve to smoothen it out or blend longer.
Again makes a whole bowlful, with the mint sauce is 0.5 syn for the whole bowl but makes at least 4 servings.
200g fat free greek yoghurt
1 tbsp mint sauce
Approx 1 inch of cucumber finely chopped
Mix all ingredients together, more sauce or cucumber can be added to taste.
Tomato & red pepper dip
Makes one large bowl, syn free
2 large red peppers, stalk and seeds removed but kept whole
1 large beef tomato
Salt & pepper
1/2 tsp paprika
Roast the peppers and tomato whole for 10-15 minutes until skins start to split and peel.
Remove the skins and cut into smaller pieces.
Blend with the paprika, salt and pepper until smooth.
Chill for a few hours before serving.

Sunday, 20 July 2014


Serves 2
Syn free on extra easy

150g tagliatelle  (other pastas can be used)
1 punnet of mushrooms, sliced
1 large onion, finely chopped
2 garlic cloves, crushed
4 slices of bacon, all fat removed cut into pieces ( I recommend smoked bacon for a richer taste)
200g fat free Greek yoghurt
1 tbsp mixed herbs
Ground pepper
Fry light

1. Boil the pasta
2. While the pasta is cooking fry the onions, mushrooms and garlic in fry light until the onions are brown and soft.
3. Add the bacon, pepper and mixed herbs.
4. When the bacon is cooked through, stir in the yoghurt a bit at a time, mix well to take the flavours from the pan.
5. Drain the pasta and mix in the bacon, onion and mushroom mix.
6. Serve immediately, you can also add healthy extra A of cheese before serving.

Wednesday, 5 March 2014

Garlic chicken lasagne

Syn free on extra easy, serves 2

45g reduced fat cheddar, grated (HXA or 6 syns per person)
lasagne sheets
1 tub passata
2 chicken breasts, diced into small pieces
1 large onion, diced
2 garlic cloves, crushed
Mixed herbs
 Salt n pepper
Fry light
Sliced tomato

1. Fry the onion and chicken until chicken is browned and onions are softened.
2. Add salt & pepper and garlic, fry for 2 minutes.
3.  Add passata and simmer for 10 minutes.
4. In a casserole dish add a layer of chicken mixture, layer of lasagne sheets, and alternate until the mixture is gone. Finish on a chicken mixture layer.
5. Cook in the oven for 20 minutes.
6. Removed from the oven and add the grated cheese and tomato slices. Return to the oven for 5 minutes until the cheese melts.
7. Serve with salad or vegetables.