Losing Weight Recipes Collection

Courgette Soup

This is a really creamy soup that has only ONE point and you get LOADS! It also freezes well and makes a change to the usual ‘red’ soups!

· 7 or 8 courgettes
· Half pint veg stock (no more as the courgettes produce some liquid too) **I use Knorr chicken stock cubes as they suit this soup really well***
· 1 courgette for grating
· 1 carrot for grating
· Little broccoli, chopped small
· 1/2 pint skimmed milk


Peel and boil the courgettes in the vegetable stock until tender.

Remove from the heat and whizz to a smooth consistency. Add the skimmed milk and return to the hob to heat through.

Wash (don't peel) the other courgette, then grate it along with the carrot. Also chop the broccoli very small. Nuke them in the microwave till they are cooked.

Add them to the soup.

mmmmmmm - enjoy.

GREAT IDEA FOR OLIVES

Put 1/2 a tablespoon of pine nuts, 0.5
10 olives and 0.5
a large handful of fresh basil in a mixer 0
with a teaspoon of olive oil 1

Whizz in the blender and you have a fab pasta sauce (mixed with cherry tomatoes)...

Thanks to JenIttel who posted this for me! :T

0 syns per serving on green day (add 6 if not using the cheese as a healthy extra)
Cannot be frozen

Ready in about 1 ¼ hours

1 red onion
1 aubergine
1 courgette
1 red pepper
Fry light
Salt and freshly ground black pepper
3 garlic cloves
350g bag Quorn mince
2 tsp dried mixed herbs
200g very low fat natural yogurt and 250g of quark
A large pinch of grated nutmeg
400g can of chopped tomatoes and 198g passata
10 sheets of no pre-cook lasagne
113g cheddar cheese

1. Preheat oven to 220degC/245degF/Gas 7. Roughly chop onion, aubergine, courgette and pepper. Place on baking sheet sprayed with fry light and season well. Roast in oven for 15-20mins or until cooked.

2. Meanwhile, crush the garlic and fry in fry light with Quorn until Quorn is cooked. Sprinkle over the herbs and then add the roasted vegetables and stir to mix in all the ingredients.

3. To make the sauce, whisk the yogurt, quark, nutmeg, chopped tomatoes and passata in a bowl until well combined. Season well.

4. Spoon half the vegetable mixture into a casserole dish, lay half the lasagne over and top with half the sauce. Repeat the layers, finishing with the sauce. Grate the cheese, sprinkle over the top and bake in the oven for 40-45mins. Serve with salad.

Spicy sausage ragout

1 red pepper
1 yellow pepper
2 onions
2 cloves of garlic
1 tin of chopped tomatoes
6 Quorn sausages
1 tsp chicken Bovril
2tsps fennel seeds
2tsps of paprika
half tsp chilli powder (optional)
500g dried pasta (penne or twists)
Frylight for stirfrying

Slice the onions and peppers and chop the garlic. Stirfry the onions and garlic with Frylight until softened, then add the peppers and continue stir frying for 2 minutes. Add the chopped tomatoes, stock, fennel, chilli powder and paprika to the onions and peppers and bring to the boil, then cover and simmer for approx 30 minutes until vegetables are cooked.

Meanwhile, fry the sausages in a separate pan in Frylight, following the directions on the pack (10-15 minutes approx). Once cooked, leave to cool for a few minutes, then slice each one diagonally into four pieces, and add to the sauce.

While the sauce is simmering, cook the pasta in boiling water until just tender, then combine with the cooked sausages and sauce, mix well together, and serve.

This recipe is improved by leaving to stand for 5-10 minutes after combining the sauce with the pasta, as the pasta soaks up some of the juices.

Serves 4
Free on SW green days

Sprinkle grated parmesan cheese on top, but don't forget to count the syns!

n.b this is adapted from a Sainsbury's recipe.

w/w toad in the whole 3.1/2 pts per serving--feeds 4

8 low fat thin sausages
1 tblsp oil
100g plain flour
300ml skimmed milk
1 egg
150g open cap mushrooms
2 tblsp snipped fresh chives
salt and black pepper

not recommended for freezing
grill sausages for 5 mins pre heat ovento gas 6/200oc/400f
drizzle oil into a 8inch non stick tin and heat in the oven
sift flourinto bowladd the milk and eggand whisk to a batter
leave to stand 10mins
add sausages and mushrooms to pan and heat for 5 mins
add chives and seasoning to batter mix and pout into tin
cook for 30 mins
serve allowing 2 sausages per serving