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P.S I Didnt make these up personally I got them from other places and them saved them !
Prawns in Garlic
Prep and cook time: Up to 30 mins
Serves: 1
Ingredients
25g butter
1-2 shallots, chopped
2 garlic cloves, crushed
juice of ½ lime
125g Madagascan crevettes or cooked tiger prawns
salt and freshly ground black pepper
Method
Melt the butter in a frying pan, and gently fry the shallots and garlic for 2 minutes.
Add the lime juice and prawns. Cook for 30 seconds on each side.
Season and serve with the pan juices.
Per serving
308 calories
21 g fat
Basic Spaghetti Sauce
Prep and cook time: Up to 30 mins
Serves: 1
Ingredients
15ml spoon oil
½ onion, chopped
1 garlic clove, crushed
125g extra-lean mince
5ml spoon tomato puree
150ml beef stock
1 skinned tomato, chopped
Method
Heat the oil in a frying pan, and fry the onion and garlic until soft. Add the mince and brown quickly.
Add the remaining ingredients, cover and simmer for 15 minutes, until thickened. Serve with spaghetti or your favourite pasta.
Per serving
400 calories
28 g fat
Mediterranean Jacket Potatoes
Prep and cook time: 1 to 2 hours
Serves: 1
Ingredients
200-250g baking potato
15g butter
40g Gruyere cheese, grated
2 x 15ml spoons Condiverde with Mediterranean vegetables
salt and freshly ground black pepper
Method
Bake the potato at 200°C, 400°F, Gas Mark 6 for 1 hour, or until cooked.
Remove the potato from the oven. Cut it in half and scoop out the flesh, leaving the shells intact. Mash the flesh with the butter and half of the cheese. Season well.
Place the shells on a baking tray, and stuff them with the mashed potato. Top each half with the vegetables, and sprinkle with the remaining cheese. Return the potatoes to the oven and cook for 15 minutes, until the cheese is melted and golden. Serve hot.
Per serving
474 calories
26 g fat
Lentil Soup
Prep and cook time: 30 mins to 1 hour
Serves: 6
Ingredients
250g green lentils, picked clean and washed
1 litre water
1 medium onion, thinly sliced
2 cloves garlic, chopped
2 carrots, scraped and sliced
1 stick celery, thinly sliced
400g can chopped tomatoes
150ml olive oil
15ml spoon dried oregano
salt and freshly ground black pepper
Method
Put the lentils in a pan with water to cover, boil for 3 minutes then strain, discarding the water.
Place lentils back in saucepan with the measured water and the rest of the ingredients. Cover and cook for 30-40 minutes, until the lentils are soft but not falling apart. Lentils cook quickly, so watch them towards the end.
If using a pressure cooker, cook them very briefly, for 3-4 minutes at the most.
Per serving
302 calories
25 g fat
Special diet
Vegan
Tempura Battered Chicken with Sweet & Sour Sauce
Prep and cook time: Up to 30 mins
Serves: 4-6
Ingredients
2 medium size egg yolks
200ml cold water
100g plain flour
750g skinless chicken breast, cut into 2cm strips
3 x 15ml spoons cornflour
1 packet instant sweet and sour sauce
Method
Preheat the oil in a saucepan or deep fat fryer to 190°C, 375 F.
To make the tempura batter, combine the egg yolks and the cold water in a bowl, whisking with a fork. Sift in the flour and gently fold into the mixture using a figure of eight action. Do not over fold, leave some visible flour particles.
Dredge the chicken strips in cornflour, then coat in the batter and deep fry for 2-3 minutes until yellow in colour, rather than golden. Drain on absorbent kitchen paper and repeat the process until all chicken fillets have been cooked. Keep warm.
Make up the instant sweet and sour sauce as pack instructions, then serve alongside the battered chicken fillets.
Per serving
257 calories
5 g fat
Oriental Rice Salad
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
300g basmati rice
200g cooked prawns
100g bag bean sprouts
1 bunch salad onions, finely sliced
2 carrots, peeled and cut into thin batons
15g pack coriander, finely chopped
4 x 15ml spoons olive oil
15ml spoon sesame oil
2 x 15ml spoons white wine vinegar
15ml spoon fresh root ginger, finely chopped
1 clove garlic, finely chopped
5ml spoon honey
Method
Cook the rice in boiling, salted water for 10 minutes. Drain and cool.
Add the remaining salad ingredients to the rice and mix gently.
Mix the dressing ingredients, pour over the rice salad and serve immediately.
Per serving
347 calories
20 g fat
Bread and Butter Pudding
Prep and cook time: 1 to 2 hours
Serves: 6-8
Ingredients
600ml semi skimmed milk
284ml carton double cream
4 medium size eggs
4 medium size egg yolks
125g unrefined golden caster sugar
2 x 5ml spoons vanilla extract
8 slices medium sliced white bread, crusts removed, cut into triangles
50g sultanas
50g unsalted butter, melted
4 x 15ml spoons lemon marmalade
Method
Preheat the oven to 190°C, 375°F, Gas mark 5.
Pour the milk and cream into a saucepan. Bring to the boil over a moderate heat.
Mix the eggs, yolks and sugar in a bowl and pour over the boiled milk and cream. Whisk lightly. Sieve the custard into a jug. Add the vanilla extract.
Lay 4 triangles of bread into the bottom of an 18cm square 4cm deep ovenproof dish. Scatter over the sultanas. Dip the remaining triangles of bread into the melted butter and lay them on top of the sultanas. Pour over the custard and leave to stand for 30 minutes.
Push the bread beneath the surface of the custard. Place the dish into a roasting tin. Fill the roasting tin with hot water halfway up the sides of the dish. Bake the pudding for 1 hour until golden brown. Remove from the oven.
Heat the marmalade and brush over the top of the pudding
Per serving
469 calories
29 g fat
Lamb and Apple Pie
Prep and cook time: 30 mins to 1 hour
Serves: 4-6
Ingredients
250g cooked lamb, finely chopped
250g cooked ham, finely chopped
1 large cooking apple peeled chopped and diced
1 large onion chopped
salt and freshly ground black pepper
5ml spoon chopped rosemary
200ml chicken stock
200ml cider
212g packet frozen pastry, thawed
beaten egg
Method
Place the lamb, ham, apple and onion in an 900ml pie dish and mix well, sprinkling with salt and pepper to taste and the rosemary. Pour over the stock and cider.
Roll out the pastry on a lightly floured board to a round slightly larger than the dish. Cut off a 2.5 cm strip all round, dampen and place along the edge of the dish.
Dampen the pastry strip and put the pastry lid in position. Knock up and flute the edges of the pastry. Cut a slit in the top and decorate with pastry leaves cut from any trimmings.
Brush with beaten egg and bake in a preheated moderately hot oven, 190°C, 375°F, Gas Mark 5 for 35 minutes or until the pastry is cooked and golden.
Per serving
474 calories
34 g fat
Turkey in Red Wine and Herb Sauce
Prep and cook time: 1 to 2 hours
Serves: 4
Ingredients
3 x 15ml spoons sunflower oil
500g pack diced turkey thigh
1 x 500g jar Red Wine and Herb Sauce
½ red pepper, deseeded and cut into strips
½ green pepper, deseeded and cut into strips
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Heat the oil in a saucepan and stir-fry the turkey until it is sealed on all sides.
Transfer to an ovenproof dish and pour over the jar of sauce.
Bake in the oven for 1 hour.15 minutes before the end of cooking add the pepper strips.
Per serving
382 calories
12 g fat
Tandoori Chicken
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
5ml spoon hot chilli powder
5ml spoon ground coriander
5ml spoon ground cumin
2-3 garlic cloves, crushed
2.5cm piece fresh root ginger, crushed
175ml natural yogurt
15ml spoon chopped coriander
¼ x 5ml spoon salt
2 x 15ml spoons lemon juice
¼ x 5ml spoon grated lemon rind
4 boneless chicken breasts, skinned
lemon wedges
coriander leaves
Method
Put the spices in a large bowl, add the garlic and ginger, then stir in the yogurt, chopped coriander, salt, lemon juice and rind.
Cut 3 diagonal slashes in each chicken breast, add to the bowl and spoon over the marinade, ensuring that they are well coated. Cover and chill for 6 hours, turning occasionally.
Lift the chicken from the marinade and place each piece on a piece of foil large enough to enclose it completely. Fold securely into a parcel.
Place on the metal grid and cook for 10-12 minutes. Turn the parcels over and cook for a further 10 minutes.
Open the parcels, lift the chicken onto a warmed serving plate, garnish with lemon wedges and coriander and serve immediately
Per serving
176 calories
3 g fat
Thyme and Basil Crusted Lamb Chops
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
2 x 15ml spoons olive oil
2 shallots, finely diced
50g fresh white breadcrumbs
15ml spoon freshly chopped thyme
15ml spoon freshly chopped basil
salt and freshly ground black pepper
4 loin lamb chops
Method
Heat the oil in a frying pan, gently saute the shallots until softened. Stir into the breadcrumbs, adding the thyme and basil. Season to taste.
Grill the chops, following the instructions on the pack.
Place ¼ of the breadcrumb mixture on top of each chop, pressing down well to cover.
Grill for a further 3-4 minutes until the topping is crispy.
Serve immediately.
Per serving
285 calories
17 g fat
THINK THAT WILL DO FOR NOW!!!!
BXXX
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 Wife and mother to two cats
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