Spinach & mushroom cannelloni

serves 4, free on green & EE (add 6 syns if cheese isnt being used as healthy extra.

250g chopped spinach
225g fat free cottage cheese
2 egg yolks
2 garlic cloves
110g mushrooms chopped
1 onion, chopped
1 red pepper, chopped
180g reduced fat cheese
250g pack of dried cannelloni
550g of passata
Salad to serve

1. Preheat oven to 200c.

2. Fry the onions and peppers in fry light till soft.

3. In a bowl mix the spinach, cottage cheese, egg yolks, garlic, mushrooms, onion, pepper & half the cheese into a bowl, season well and mix well.

4. Fill the cannelloni tubes with the mixture using a spoon or a piping bag.

5. Place the tubes into a baking tray and cover in passata and the remainder of the cheese.

6. Cover with foil and bake for 20 minutes, remove the foil and bake for a further 20 minutes or until the pasta in centre and the top is golden.

7. Divide between four plates and serve with the salad.

Chicken, spinach & potato curry

Serves
4 - free on EE

4 cloves crushed
10 cardamom pods
2 tsp of ground coriander & cumin
1 tsp ground cinnamon & chilli
1 tbsp curry powder
1/4 tsp turmeric
Fry light
1 onion diced
5 garlic cloves
2.5 cm piece of ginger peeled & grates
300g potatoes peeled & diced
450g chicken diced
400g chopped tomatos
2 tsp sweetener
300ml chicken stock
1/2 pack of spinach
Rice to serve

1. Fry onion 5-6 min till softened
2. Add spices & fry for 2 min extra
3. Stir in garlic & ginger for 2 mins.
4. Add potato & chicken and fry till slightly coloured
5. Add tomatos, sweetener & stock and simmer for 45 mins or until chickens cooked & potatoes are soft.
6. Add spinach and wait until its wilted
7. Serve with the rice

Tomato & basil casserole

Serves 4

8 low syn/syn free sausages (I use Sausage shops tomato and basil syn free sausages but any others will do)
2 tins of baked beans
2 onions
1 tbsp of worcestershire sauce
salt & pepper
1 tsp paprika
1 tps basil
6 slices of bacon

Cook the sausages for 15 minutes until cooked then cut into bitesize pieces.

Peel the onion and dice, fry in fry light for 10 minutes until softened and browned.

Remove all the fat from the bacon and cut into bitesize pieces and add to the onions and fry for another 5 minutes.

In a large sauce pan mix the baked beans, paparika, salt & pepper, bacon, onion and sausages. Cook on a medium heat for 10-15 minutes, remove from the heat and stir in the basil.

Serve immediately.

It is nice served with mash.

Brocolli, chilli and garlic tagliatelle

Serves 4, green and extra easy 0.5 syn

397g of fried tagliatelle
312g brocolli
2 garlic clovesy.
1 red chilli
fry light
salt & pepper
4 tbsp of parmesan (2 syns)

Cook the tagliatelle according to packet instructions. Drain and keep warm

Cut the brocolli into small florets. Peel and finely chop the garlic, deseed and finely chop the chilli.

Steam or boil the brocolli for 5-6 minutes, drain and keep warm.

Spray a large frying pan with fry light, place over a medium heat and when hot add the brocolli, garlic and chilli. Stir fry for 3-4 minutes and then add the pasta. Toss to mix well and stir through. Cook for a further 1-2 minutes.

Season well then removed from the heat and serve immediately. Sprinkle 1 tbsp of parmesan over each serving.

Turkey & Red pepper burgers

Syn free on red or extra easy (add 6 syns if not using wholemeal roll as healthy b)

serves 4

1 red pepper
6 spring onions
2 garlic cloves
small handful of flat leaf parsley (optional)
681g of minced turkey
2 tsp worcestershire sauce
fry light
4 x 57g wholemeal rolls
lettuce & tomato slices

Preheat the grill to hot. Dessed and dice the pepper, finely slice the spring onions; peel and crush the garlic, finely shop the parsley. Place all in a bowl along with the mince and worcestershire sauce and mix together well with your hands.

Divide the mixture into four portions and shape each into a chunky burger. Spray the grill pan with fry light and fgrill for 5-6 minutes on each side, or until cooked through.

Serve in the wholemeal rolls with the lettuce and tomato slices.

Chocolate nest bun

Serves 6, 2 syns per bun

Cream filling
125g quark
1 tbsp sweetener
1 sachet options orange
2 drops vanilla essence

Buns
4 medium eggs
8 tbsp sweetener
2 tbsp cocoa
2 sachets options orange

Preheat the oven to 180c.

To make the cream filling whisk all the ingredients together until smooth then put in the fridge until later.

To make the buns, whisk the eggs and sweetener together until thick and creamy. Sieve in the cocoa and orange options and fold into the egg mixture using a metal spoon. Divide the mixture between 12 bun cases and bake on the top shelf of the oven for 10 minutes until firm.

Remove from the oven and place on a wire rack to cool.

Once cool, remove from the cases and sandwich two buns together with the cream in the fridge.

Baileys coconut latte

Serves 1, 4 syns on all plans
2.5 tsp of Baileys (2.5 syns)
1 tsp of coconut options (1 syn)
2 tbsp of semi skimmed milk ( 0.5 syns)
1 tsp of coffee
1 tsp of sweetener (optional)
Boiling water
In a cup/mug mix the baileys, coconut baileys, semi skimmed milk, coffee and sweetner.
Stir until well mixed.
Add the boiling water to fill the cup to near the rim.
Sit back, relax and enjoy a nice treat :)
Baileys coconut latte