Beef and Bean hotpot

Serves 4 , 1 syn per portion on extra easy

Lean stewing beef, all visible fat removed, cubed
2 onions, finely chopped
4 carrots, finely chopped
1 level tbsp plain flour
Salt and pepper
200ml boiling hot beef stock
2 tsp Worcestershire sauce
1 tin of baked beans in tomato sauce
3 potatoes thinly sliced

1. Place the beef, onions, carrots and flour in a baking dish, season and toss to mix well.
2. Pour in the boiling hot stock then add the Worcestershire sauce, baked beans and bay leaves. Stir to mix well and arrange the sliced potatoes on top of the meat mixture.
3. Cover with foil then place in the oven on 200c for about 1½ hours or until the potatoes are cooked and tender.
4. Remove the foil, then turn the oven up to brown the potatoes, or finish under the grill for 5 minutes until brow and crispy. Frying with frylight helps crisp them up nicely.

BBQ Baked bean lasagne

I have wanted to try this for a long time but have never got round to it. I have really been missing out, it is so tasty.

Serves 4

Less than 0.5 syn each (plus 6 if not using healthy a choice)

2 tins baked beans
6 tbsp passata
2 onions, chopped
3 peppers, chopped
1 tbsp of BBQ sauce (1 syn so less than 0.5 syn per person)
2 tsp garlic powder
2 tsp mixed herbs
salt & pepper
lasagne sheets
42g reduced fat cheddar grated per person


1. In a pan simmer the peppers and onions in boiling water until soft, if the water hasn't gone drain once soft.
2. Add the beans, passata, garlic, herbs, salt and pepper.
3. Simmer for 10 minutes until it starts to thicken
4. Add the BBQ sauce
5. In a oven proof dish put a layer of the mixture then a layer of lasagne sheets. Repeat this until all the mixture has gone, the top layer should be this.
6. Put in the oven on 180c for 25-30 minutes until the lasagne sheets are soft.
7. Cover with cheese and sprinkle with mixed herbs then pop back into the oven for another 5-10 minutes until the cheese melts.

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!

 

Houmous

 

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.

 

Tzatzki

 

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.

 

 

 

 

 

 

Carbonara

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.

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.

Meatball pasta bake

Serves 2 - syn free (6 syns if not using cheese as healthy extra a)

250g extra lean mince
2 tsp garlic granules
2 tsp mixed herbs
2 tsp paprika
1 packet of mushrooms sliced
1 large onion sliced
1 tin chopped tomatoes
50g dried pasta
60g of low fat cheese
Fry light
Salt and pepper

Mix the mince, 1 tsp garlic, 1 tsp of mixed herbs & 1 tsp of paprika & salt and pepper

Shape into 10-12 mini meatballs

Meanwhile boiled the pasta until soft.

In a pan with fry light fry the mushrooms & onions until they soften then add the meatballs. Fry until browned.

Add the chopped tomatoes, salt and pepper, 1 tsp garlic, 1 tsp mixed herbs & 1 tsp paprika. Simmer for 10 minutes

Drain the pasta and mix with the sauce & meatballs.

Place in an oven proof dish & grill for 5-10 minutes until the cheese melts.

Steak & onion pie

Serves 2 - 6 syns per person

250g stewing/braising steak with fat removed
1 large onion sliced
50g puff pastry
1 or 2 beef stock cubes
Pepper

Add the beef & onions to a pan

Dissolve the stock cubes in a little water then added to the pan, add pepper.

Added enough water to cover the beef & onion

Slow cook for 4-5 hours (this can be done in a slow cooker instead of a pan)

Once the beef is soft, roll out the puff pastry.

Cut 2 round lids big enough to cover the pie tins.

Add the mix to the pie tins, cover with the pastry & make a hole in the pastry to allow steam to leave.

Bake for 10-15 minutes until the pastry puffs & browns.

Fish pie

Serves 2

1 pack of fresh fish pie mix or 1 salmon fillet, 1 white fish fillet, 1 smoked fillet or any fish you like
2 large potatoes, peeled & boiled
25 g plain flour (5 syns)
300 ml semi skimmed milk (HEXA or 6 syns)
2-3 heaped tablespoons chopped fresh parsley
salt and freshly ground black pepper

In a pan mix the milk & flour and mix until smooth. Add 3/4 of the parsley and simmer for 10 minutes

Mash the potatoes and add the remaining parsley

Place the raw fish in an oven proof dish, add the sauce & top with mash.

Use a fork to smooth the top

Place in the oven at 200c for 30-35 minutes

Cannelloni

Syn free on extra easy or green
Lots of Superfree!
This made filling for 10 cannelloni tubes and served 2

You can alter the fillings to your taste
10 cannelloni tubes
1 tub of syn free cottage cheese
1 onion sliced and fried with a garlic clove till soft
1 handful of spinach finely cut up
3-4 mushrooms cut up fine
1/2 a beef tomato cut up fine
Salt & pepper
Mixed herbs
1 tub passata

Mix all the filling together

Push all the filling into the tubes with your fingers or a teaspoon, very messy & time consuming but so worth it!

Place filled tubes in a casserole dish and cover with passata

I cover with healthy extra a cheese or syn some

Cover with foil and bake at 180c for 25 minutes

Remove foil and bake for a further 10 minutes till cheese melts and browns

Pork & apple burgers

Serves 2, 0.5 syn each on extra easy or red

500g extra lean pork mince
100g apple grated
Salt & pepper
Mixed herbs
Garlic powder
Fry light

Mix all the ingredients together and knead until mince is smooth

Shape into 4 burgers

Fry in fry light for 15 - 20 minutes until cooked through

Chilli

Serves 4

Syn free on red & extra easy

500g extra lean mince
1 tub passatta (can of chopped tomatoes)
1 diced onion
Fry light
1 chilli chopped fine or 1 tbsp of lazy chilli
1 tsp chilli powder
1 tsp garlic powder
1 tsp cumin
1 tsp tumeric
1 tsp mixed herbs
1 beef stock pot

Fry onions in fry light till soft and add mince

When mince is browned add spices and fry for a further 5 minutes

Add passatta and stock cube and simmer for 10-15 minutes

Serving suggestions ;
- rice
- chips
- salad
- 25g tortilla chips (6 syns)

Chicken katsu curry

My favourite from Yo Sushi! A great low syn alternative

Serves 4

2 on extra east
For the chicken
4 skinless chicken breasts
50g breadcrumbs (2 syns each or whole meal bread from healthy b choice made into breadcrumbs can be used instead)
1 egg, beaten
Salt and freshly ground black pepper
For the curry sauce
1 large onion, chopped
1 courgette, chopped
2 carrots, chopped
4 cloves of garlic, crushed
1 tsp fresh ginger
1 tsp turmeric
2 tsp cumin
2 tsp coriander
1 tsp chilli powder
1 tbsp sweetener
1 tbsp soy sauce
1 litre chicken stock
1 bay leaf
1 tbsp fat free fromage frais
Fry light

1. Spray a large heavy-based saucepan with low-calorie cooking spray. Add the onion, garlic and ginger and cook for 3 minutes or until the onion is softened. Add the carrots and courgette and lightly fry for a further 4-5 minutes. Add the turmeric, cumin, coriander, chilli powder and sweetener and evenly coat the vegetables. Add the stock, soy sauce and bay leaf and bring to the boil. Reduce the heat and simmer for 30 minutes.
2. While the sauce is cooking, preheat your oven to 200°C/180°C Fan/Gas 6. Season the breadcrumbs with salt and freshly ground black pepper. Place each chicken breast in some clingfilm and flatten with a rolling pin or meat tenderiser. Remove the clingfilm and dip the chicken in the egg, then coat with breadcrumbs and place on a baking tray sprayed with low-calorie cooking spray. Bake in the oven for 15-20 minutes or until the chicken is cooked through.
3. For the sauce remove the bay leaf and pour the contents of the saucepan into a blender. Blitz until it becomes a thick, smooth sauce and stir in the fromage frais.
4. To serve slice the chicken breast into pieces, spoon over the curry sauce and serve with steamed jasmine rice.

Pea & ham soup

Serves 4

Free EE, 5 on red, 3.5 on green

1 onion, peeled and finely chopped
1 medium potato, peeled and finely chopped
800ml vegetable stock
400g frozen peas
2 tbsp finely chopped fresh tarragon
200g premium lean ham, cut into small dice
Salt and freshly ground black pepper

1. Place the onion, potato, stock and peas in a large saucepan. Bring to the boil then reduce the heat and simmer gently for 20 minutes or until the potatoes are tender.
2. Stir in the tarragon and using a hand held blender, process the soup until smooth.
3. Stir in the ham, reserving some for garnish, and bring back to the boil.
4. Season to taste and sprinkle with the remaining ham and tarragon sprigs before serving
            

Carrot cake porridge

A healthy a & b on all plans
Serves 1

35g plain porridge oats (heb)
250ml of semi skimmed milk (hea), or half milk , half water works just as nice
2 tsp sweetener
1 tsp cinnamon
1/2 tsp nutmeg
1 small carrot finely grated

1. Mix all the ingredients in a pan
2. Bring to the boil
3. Simmer 8-10 minutes until oats cooks through

Rice crispie chicken

A crispy alternative to breaded chicken

5 syns on extra easy or red

25g rice crispies 5 syns
Chicken mini fillets or chicken sliced into thin strips
1 egg
Salt & pepper
Fry light

Best the egg with the salt & pepper
Spray a oven tray with fry light
Leave rice crispies whole or crush for a more breadcrumb like coating
Dip chicken into egg then into rice crispies
Place onto tray
Oven bake for 25-30 minutes

Curry loaf

Syn free on extra easy and green, makes around 6 decent slices.

1 packet of syn free curry rice ( I used batchelors)
1 tin of baked beans in tomato sauce
1 tbsp of curry powder (leave this out if you don't like it hot or add more if you wish)
3 eggs, beaten

Make the rice up to packet instructions and make sure all water is absorbed.

Mixed the curry powder, beans, eggs and cooked rice.

Place into a loaf tin (or can be placed into muffin tins) and bake at 180c for 25-30 minutes or until fully cooked through, careful not to overcook as it can become crumbly.

Nice as a snack or served with salad for a meal.

Minced beef curry

Serves 2 , free on extra easy and red (free on green if quorn mince is used)

250g extra lean mince
Passata or chopped tomatoes
1 onion, diced
1 clove garlic
1/2 tsp cumin
1/2 tsp tumeric
1 tbsp curry powder
salt and pepper
Fry light

Fry the onions, garlic, spices and mince in fry light for 5-10 minutes until cooked.

Add salt and pepper and passata and simmer for 15 minutes until sauce reduces.

On an extra easy/green day serve with rice and/ or chips or salad on a red day

Syn free lasagne

Serves 2, free on extra easy (6 syns if cheese isn't used healthy extra) (free on green if quorn mince is used)

250g extra lean mince
Lasagne sheet
Passata or chopped tomatos
1 onion, diced
40g reduced fat cheddar, grated
1 clove garlic
1 tsp mixed herbs
Fry light

Fry the onions, garlic and mince in fry light for 5-10 minutes until cooked.

Add the passata and mixed herbs and simmer for 10 minutes.

In a oven proof dish put a layer of the mix, then lasagne sheets and repeat until all is used and the top layer is the sauce.

Topped with grated cheese, a sprinkle of mixed herbs and a dash of Worcestershire sauce also gives it a bix extra if you fancy a change.

Oven bake at 200c for 25-30 minutes or until the pasta is cooked.



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Brocolli & Cauliflower soup

Brocolli and Cauliflower soup - serves 2-3

1 brocolli, cut up
1 cauliflower, cut up
1 potato peeled and diced (this thickens it but can be removed for a thinner soup or if on a red day)
1 onion, diced
1 veg stock cube
Place all the vegetables into a pan
Cover with boiling water so it just covers the veg.
Place the veg stock cube into a jug and add just enough boiling water to dissolve it then add to the pan of veg
Add salt and pepper
Boil for 30-40 minutes until all the vegetables are soft
Blend and serve*
* I sometimes add a splash of milk (1 syn worth or some from healthy extra a) to make it creamy - very nice!
 

Tomato & mozzarella pasta bake

Serves 2, syn free on extra easy or green (6 syns if cheese isnt used as healthy extra)

150g rigatoni pasta
1 tub passata
1 handful of mushrooms sliced
1 onion chopped
2 tsp mixed herbs
1 tsp ground garlic
Prawns or cooked chicken can be added on an extra easy day
90g of reduced fat mozzarella (healthy extra or 6 syns per person)

Fry the onion and mushrooms in fry light till they go soft, at the same time cook the pasta according to packet instructions.

Mix in the passata, garlic, herbs (and prawns or chicken if using) and simmer for 7-8 minutes.

Mix in the pasta, give a good stir then place into a baking dish.

Slice the mozzarella and spread evenly on top, bake in the oven for 10-15 minutes until the cheese melts and the top browns slightly.

Serve immediately with salad.