Hypno's "just for today" diary of rediscovery.

benbenandme

Ooh yes please for the recipe here too; tescos delivered one in with my order this week, I didn't order it but they didn't charge me either I've never bought one before and have no idea what to do with it

hypno06

Will post the (WW friendly) recipes when I get home

hypno06

POINTS® Value: 5.5
Servings: 4
Preparation Time: 20 min
Cooking Time: 60 min
Level of Difficulty: Easy

Try this vegetarian version of moussaka - it tastes truly delicious, and it's so good for you.



Ingredients

1 tablespoon olive oil, or vegetable oil
1 medium onion(s), finely chopped
1 clove garlic, crushed
1 medium courgette, or 2 celery sticks, chopped
175 g mushrooms, sliced
1 large can canned tomatoes
1 teaspoon fresh or dried herbs, dried, mixed
1 portion stock cube, vegetable, dissolved in 125ml hot water
1 level tablespoon cornflour, blended with 2 tbsp cold water
1 portion aubergine, sliced
600 g potato(es), par-boiled and sliced
250 g low-fat soft cheese
50 g half-fat cheddar cheese, grated
1 medium egg(s)
1 pinch salt, and freshly ground black pepper

Instructions

• Preheat oven to 190°C / 375°F / Gas Mark 5.
• Heat the oil in a large saucepan and saut! the onion, garlic, courgette or celery for 3 - 4 minutes, until softened. Add the mushrooms, tomatoes, herbs and stock. Bring up to the boil, then reduce the heat and simmer without a lid for 10 minutes. Add the blended cornflour and cook, stirring, until thickened. Remove from the heat and season.
• Spoon half the tomato mixture into a large baking dish. Layer the aubergine slices over the top, then spread the remaining tomato mixture over them. Arrange the potatoes over the surface in an overlapping layer.
• Beat together the soft cheese with the egg. Season with salt and pepper. Spread over the potatoes, then sprinkle the grated cheese on top. Bake in the oven for 45 - 50 minutes, until the topping is golden brown.

hypno06

vegetable and Quorn Moussaka




main meals


POINTS® Value: 2.5
Servings: 4
Preparation Time: 30 min
Cooking Time: 35 min
Level of Difficulty: Easy
Works with Simply Filling
Quorn mince takes the place of lamb to create a delicious Greek-style vegetarian Moussaka.





Ingredients

5 spray low-fat cooking spray
1 large onion(s), chopped
2 clove garlic, crushed
300 g quorn mince
400 g canned tomatoes, chopped
1 medium courgette, chopped
150 g mushrooms, thinly sliced
1 portion stock cube, dissolved in 150ml hot water
1 portion aubergine, thinly sliced
1 medium egg(s)
100 g low-fat soft cheese
150 g 0% fat Greek yogurt
1 pinch salt, and freshly ground black pepper

Instructions

• Preheat the oven to gas mark 5/190°C/375°F/fan oven 150°C.
• Spray a large saucepan with low fat cooking spray and cook the onion, garlic and Quorn mince for 5-6 minutes, stirring often.
• Add the tomatoes, courgette, mushrooms and stock. Bring to the boil, then reduce the heat and simmer, uncovered, for 10-15 minutes. Season with salt and pepper.
• Spoon half the mince mixture into an oblong ovenproof dish and layer half the aubergine slices on top. Repeat with the remaining mince mixture and the rest of the aubergine.
• Beat together the egg, low fat soft cheese and yogurt. Spread this evenly over the aubergine. Transfer to the oven and bake for approximately 35 minutes, when the topping will be set and golden brown.

Notes

• Use regular low fat yogurt if you can’t find Greek-style.

macgirl

Hi Hypno and friends, I'm inspired by this meal planning and envelopes. Think I'm going to do that myself. I need a kick up the bum and I am very definitely more Margot than Barbara Goode :cool:

Hope all's well with everyone x

hypno06

Margot :rotfl:

Showing our age now!!

macgirl

What's not to love about Margot!!! Turbans, kaftans, Fetch the cheque book Jerry - she's priceless!

Souk08

Hey ladies, just catching up. Margot was fab! Watching location on the plus one. They have a million to spend and are fussy as ****! A million! If I live til I'm 90 I'll never even be able to afford a wee one bed at 75K!!!

hypno06

waterwatcher wrote: »

Hi all. I must start batch cooking again as food bill getting out of control. However I struggle in the summer. The winter warming stews, cottage pies curry's etc don't hit home for me when its hot..... what sort of things do you batch cook in the summer?

Anything that you can have with either new potatoes or salad....

chicken casserole - delish with brocoli and new potatoes
sausage casserole - ditto
chilli - have with wraps and salad instead of rice
bolognese - yum with just salad instead of pasta
curry - never ever the wrong time of year for a godo curry!
roast up some veggies to have with pasta or couscous - they freeze really well
home made pork and apple burgers, freeze them uncooked, and just get them out when you need.....same for any other burgers, ideal when mince is on yellow sticker! Variation on a theme, lamb burgers, kofte kebabs, meatballs.......

etc etc etc.....just switch the stodgy carb accompaniments to salad or new potatoes and you instantly have a summer dish rather than a winter one!

hypno06

Souk08 wrote: »

Hey ladies, just catching up. Margot was fab! Watching location on the plus one. They have a million to spend and are fussy as ****! A million! If I live til I'm 90 I'll never even be able to afford a wee one bed at 75K!!!

Oh, I am def more of a margot than a barbara, that's for sure Although I don't possess a kaftan!

I think if I had a million to spend on a house, I too would be as fussy as I possibly could be! Am watching the footy though, so don't know just how bad they are on LLL.....