Virtually fat free Lasagne

This is really low in fat and packed with vegetables that help to speed up weight loss.
Ingredients (Serves 4)
500g of minced beef (5% fat content)
1 large onion
2 cloves of garlic
2 sticks of celery
2 carrots
1 tin of chopped tomatoes
2 stock cubes
Italian mixed herbs
Tomato puree
Lasagne sheets
1 egg
200g fat free greek yoghurt
Salt and pepper to season

Method
Dice the carrots, onion and celery and finely chop the cloves of garlic then fry them off in a large pan using fry light spray. Add the minced beef, the stock cubes and herbs and cook until the mince has browned. Deglaze the pan with a small amount of water and then add the tin of tomatoes. Cook for about a hour (this can be reduced to 30 minutes in a pressure cooker) until the mince is nice and tender. Thicken with the tomato puree and season to taste with salt and pepper.

Using an oven dish start to build the lasagne by layering the lasagne sheets then the meat ragu. I normally end up with 3 layers of each and then top with a final layer of lasagne sheets.

Beat the egg and then add the yoghurt and mix with some salt and pepper. Pour this over the lasagne to form the topping. Bake in the oven at 180C for about 40 minutes. Serve withsalad. The lasagne can be reheated if any is left over and it makesa great lunch to take to work.

Chicken and Butternut Squash Risotto

This was so tasty and so easy to make.

Ingredients (Serves 4)
1 Butternut Squash
400g of Chicken chopped into chunks (I used 2 large chicken breasts)
1 Red Pepper
1 Onion
3 Cloves of Garlic
2 Chicken stock cubes
200g of Risotto Rice (I used Aborio rice)
Fry light
2 tsp of Dried Italian herbs
Salt and Pepper to season.
Parmesan Cheese for dressing
Method
Chop the Butternut Squash in half, remove the seeds with a metal spoon, spinkle over salt and pepper then place on a baking tray in the oven at 180C for 30 minutes to roast it.
While the Squash is roasting chop the onion, red pepper and garlic.
After 30 minutes take the Squash from the oven and scoop the roasted flesh in chunks from the skin and put to one side.
In a heavy pan, fry the Onion, Red Pepper and Garlic in Fry Light for a couple of minutes. Meanwhile, chop the chicken into 3cm chunks or so.  Add the herbs and cook for a further minute before adding the Chicken to seal it.
As this is happening boil the kettle with about a litre of water in it (you may need more or less).
Add the Rice to the pan and stir for 2 minutes just to toast the rice slightly.  Crumble the stock cubes into the pan and add about 500ml of water. Add the roasted Squash and cook for about 20 minutes but keep checking the pan every couple of minutes to see if it is drying out. 

Add more water as necessary to give a nice sticky consistancy. 
Test the Rice after 20 minutes to see if it is cooked, keep cooking until you get the rice just how you like it.
Finally add Salt and Pepper and serve with grated Parmesan Cheese 

Rhubarb and Custard Muffins

Rhubarb and Custard muffins (makes 12 small muffins)

This is me experimenting in the kitchen attempting to make a low syn, fat free muffin. Each muffin comes in at about half a syn if being used as a healthy extra B or 2 syns if not a healthy B

Ingredients

   250g Fat Free Vanilla Yoghurt

1 Stick of Rhubarb

3 eggs

140 rolled oats (3 muffins = 1 HE B)

30g sweetener (plus extra to dust rhubarb)

2 tsp. baking powder (1 Syn per 12 muffins)

  1 tsp Vanilla extract

Method

1.     Preheat oven to 200C and prepare a muffin tin by lining them with paper liners or spraying the muffin tin with fry light.

2.     Add all ingredients except for Rhubarb to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy.

3.     Peel the rhubarb and chop into 1cm cubes then dust with sweetener (put 24 pieces aside) and fold into the batter.

4.     Pour batter into prepared muffin tin, filling each cavity until it is about ¾ full. Add 2 pieces of rhubarb to the top of each muffin.

5.     Bake for 15-20 minutes, until the tops of your muffins are just turning golden brown and set. Use a toothpick to test by inserting into the middle and seeing if it comes out clean. Allow muffins to cool in tin for 20 minutes before removing. Store in an air-tight container for up to a week.

Chicken and Chorizo stew

This is a Spanish dish that tastes fantastic, you can add chili flakes if you like the heat or just savour the smokey paprika flavours without the chili. For all you using slimming world it is just 3 syns per portion.

Ingredients (serves 2)
250g of chicken chopped into chunks (could be breast or boned thigh meat)
50g of Chorizo sausage (this contains 6 syns)
1 can of chopped tomatoes
Tomato puree
2 tsps of smoked paprika (on offer in Aldi at 49p at the minute)
1 large onion (chopped)
1 red pepper (chopped)
2 cloves of garlic (chopped)
100g of green beans
1 tsp of dried chili flakes (optional)
Salt
2 tsp of sweetener

Method
Thinly slice the chorizo and dry fry it in a heavy saucepan for 2 minutes each side until the paprika oil runs from the sausage.

As you can see you don't need much.  Add the onion, garlic and red pepper to the pan and cook in the paprika oil for a couple of minutes. Add the smoked paprika (and chili flakes if using them) and cook for a further minute before adding the chicken. Brown the chicken and deglaze the pan with about 50ml of water before adding the tomatoes and sweetener.  Simmer for 15 minutes then add the green beans and cook for a further 30 minutes. Keep stirring regularly and add water if the sauce becomes too thick.
Finally thicken the sauce with tomato puree is necessary and season with salt to your taste.

Serve with baby roast potatoes or with a green salad.