Thursday, 4 October 2012

Sausages on Lentils

I had two spare sausages to use up, so had to come up with a recipe with lots of vegetables and one sausage each. This is a good way of using up lots of leftover cooked vegetables should you want to. I used Joe's sausages which are syn free, if you use another type of sausage, be sure to calculate the syn value. I left the beetroot raw for crunch (I prefer them raw to cooked), but you can of course boil yours prior to adding it to the lentils. At the moment I am adding chillies to almost everything as I am still picking several chillies from the plants daily. We both love spicy food, so that suits us fine.

Serves 2
Syn Free on Extra Easy

2 Joe's Old English Sausages
1 yellow onion, chopped
1 red onion, chopped
3 celery stalks, chopped
½ cup green lentils
1 tbsp bouillon powder
1 red chilli, chopped (optional)
½ cup cooked carrots, chopped
1 small cooked potato, chopped
1 beetroot, chopped
½ pkt spinach, cooked

Sauté the onion and celery in Fry Light until they begin to soften. Add the lentils, bouillon powder, chilli (if using) and 1.5 cups water. Boil for 10 minutes then turn the heat down and simmer gently for 20-35 minutes, depending on how well you want your lentils done. Keep a check on it to make sure it doesn't boil dry. Meanwhile, grill the sausages to your liking. For the last couple of minutes, add the carrots, potato and beetroot to the lentils. Divide the lentil mixture between two plates, top with the drained spinach and top with one sliced sausage on each. 


Black Pepper Chicken Pasta

I used Joe's Black Pepper Chicken Fillets for this, but you can of course use just a standard chicken breast and just add more pepper. 


Serves 2
Syn Free on Extra Easy

2 onions, chopped
1 tin chopped tomatoes
2 tsp bouillon powder
60g parmesan cheese
fresh grated black pepper
1 small chilli, chopped (optional)
1 tsp sweetener
150g pasta, boiled

Grill the chicken fillets/breasts for 7-10 minutes, or until cooked through but not dried out. Meanwhile sauté the onions in Fry Light until soft. Add the tinned tomatoes, bouillon powder, chilli and sweetener. Slice the chicken and add to the sauce with the pasta. Sprinkle with parmesan cheese and extra black pepper before serving. 


Wednesday, 3 October 2012

Mulligatawny Soup made from Leftover Chilli Con Carne

Nice and quick, nice and comforting, nice and easy, nice and warming, nice and healthy. What more can you want on a miserable day? 


Serves 2
Syn Free on Extra Easy

1 cup leftover chilli con carne (syn free of course)
½ cup red lentils
2 onions
2 stems celery
2 tsp bouillon powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ cup cooked carrots, chopped
a few drops food colouring
a small handful chopped coriander leaves
1 red chilli (optional), finely chopped

Finely chop the onion and celery and onions and sauté in Fry Light until soft. Add the lentils and bouillon powder and enough water to make it a soup consistency. Boil rapidly for ten minutes. Turn the heat down, add the leftover chilli con carne and spices and simmer for another 15-20 minutes until everything is cooked through and the lentils are soft and mushy. Add the carrots and fresh coriander and heat through. Add a few drops of food colouring if the soup looks a little insipid. Serve topped with some chopped coriander. 


Monday, 1 October 2012

Tuna Pasta Salad

Serves 2
Syn Free on Extra Easy

100g wholemeal pasta
1 tin tuna in spring water
150g cherry tomatoes, halved
75g sweetcorn, boiled and cooled
80g rocket leaves
1 tbsp capers, drained
2 tbsp fat free vinaigrette

Boil the pasta according to packet instructions; drain and rinse under cold water. Drain the tuna, reserving the liquid. Mix together all the ingredients except the dressing. Mix the vinaigrette with the liquid from the tuna and toss into the salad. Sprinkle over lots of freshly ground black pepper before serving.