Losing Weight Recipes Collection

I’m still new to Quorn and this was only the second time that I’d had some; I wanted something other than a cutlet shaped piece of ‘meat‘, and this dish is unbelievably tasty, the mint that is already on the quorn just comes through nicely. It’s another one-pot meal for ease and economy.

Quorn Lamb and Butterbean Stew with Summer Vegetables

2 courgettes, sliced and quartered
1 medium, onion finely chopped
1 tbsp very finely chopped fresh rosemary
1 green pepper, char grilled , skinned, deseeded and sliced
1 red pepper, char grilled , skinned, deseeded and sliced
225g closed-cup button mushrooms*, cut into quarters if large.
1 tsp paprika
1 tsp marigold stock powder dissolved in 150ml water
1 400g can chopped tomatoes
2 x 430g can butter beans, drained
2 Quorn lamb style grills, cubed
Salt and pepper

Fry the courgettes in some Fry Light until lightly browned, set aside.
In a saucepan sprayed with Fry Light fry the onion and rosemary until the onion softens, add the peppers, mushrooms and paprika and continue to fry for a few more minutes. Add the stock, tomatoes and courgettes and season to taste, bring to boil and simmer for about 20 minutes.
Meanwhile brown the Quorn lamb in Fry Light.
Add the butter beans and Quorn to the vegetables and simmer for about another 20 minutes or until the vegetables are cooked.

Though this whole dish amounts to approx 850 calories, it serves 3-4 people.

* I used a can of Freshton’s Champignon de Paris because they stay firm when cooked and are available from Lidl.

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RED BEAN STEW with CHILLI SAUCE

2 x 400g cans red kidney beans, drained OR 175g dried, and cooked as per the packet
1 large onion, chopped
1 clove garlic, crushed
1 400g can chopped tomatoes
150g chestnut mushrooms, quartered if large
½ tsp dried oregano
½ tsp dried basil
1 tsp soy sauce
500g potatoes, peeled and diced
Salt and freshly ground black pepper

Fry the onion and garlic in some Fry Light until soft.
Add the tomatoes, mushrooms, herbs, soy sauce and potatoes and cover and cook until the potatoes are softened.
Season to taste.
Add the beans and simmer gently for a further 10 minutes.

For the sauce
2 tsps low fat spread
1 small onion, grated
1 clove garlic, crushed
½ - 1 tsp of chilli powder (or to taste depending on strength) I used crushed chilli flakes
1 tbsp cider vinegar
75 ml of bean stock or water
pinch of salt
1 tsp tomato puree
1 tsp low fat natural yoghurt

Melt the low fat spread in a small saucepan and cook the onion and garlic until soft.
Add the chilli powder and cook for a further 1-2 minutes.
Add the vinegar, stock/water, salt and tomato puree and cook for 5 minutes.
Remove from heat and leave to cool slightly before stirring in the yoghurt.

Serve with the sauce handed round separately.

Serves 4

moussaka
free on red
serves probably 4 unless you are greedy ( like us!)
1 large aubergine
500g pack lamb mince
1 onion
1 tin tomatoes
2 cloves garlic
oregano
black pepper
3 leeks
3 tomatoes
HEA cheese per person - use low fat or full fat as you see fit

Preheat the oven to gas 5. Slice the aubergine and fry in fry light until browned, then use it to line an ovenproof dish. Chop the onion and garlic and fry with the mince till browned. Drain off the fat. Drain some of the juice off your tinned tomatoes ( depends how runny you like it), break them up and add to the pan with the oregano and black pepper. Simmer for 10 minutes and tip over the aubergines. Wipe out the pan and fry the sliced leeks in frylight until soft then tip over the mince. Slice the tomatoes and place on top of the leeks and top with the grated cheese. Bake in the oven for about 30 minutes.

syn free roasted tomato sauce

adapted from a Sainsbury's Magazine recipe but with the olive oil and sugar removed. Roasting livens up even poor quality tomatoes, but this is lush with really good vine ripened ones.

2kg ripe tomatoes
2 large onions peeled and sliced medium thick
6 cloves garlic peeled and sliced
Italian herbs fresh or dried to taste - basil, thyme, oregano, sage, marjoram
2 teaspoons artificial sweetener
couple of slugs of balsamic vinegar
salt and pepper

Preheat the oven to gas 5. Spray a couple of roasting tins with frylight. sprinkle the onions, garlic and herbs in the tins. Halve your tomatoes (horizontally) and place them cut-side up in the tins. Sprinkle over the sweetener and the balsamic vinegar, season with salt and pepper and roast in the oven for up to 2 hours. Keep swapping the trays so they cook evenly and when the edges are shrunk and browned but the tomatoes still soft and juicy they are done. Allow to cool slightly, tip in the food processor and blitz till it's the consistency you want. Keeps for 6 days in the fridge, also freezes well and can be reheated straight from frozen.

potato risotto

serves 1 or more
SW free on green (Bacon is HEB)


1 onion choppped
Couple of cloves of garlic, crushed
500g new potatoes
Chicken stock made with bovril
peas
quark
1 HEB bacon per person
1 HEA parmesan per person

Spray a pan with frylight and fry off the garlic and onions. Add the potatoes and keep moving them around until they start to catch and look they are doing. Now just trat it like a risotto - keep adding a slug of stock and stir regularly until it soaks in. Then add some more. When it's about done put your bacon under the grill and throw in the peas( I use frozen. Now take it off the heat and stir in a few spoons of quark to make it thick and creamy. Stir through the parmesan and crumble the bacon over.


mmmmmm, carb overload . . . . .