Onion, Tomato and Bacon Risotto

Serves 2

Syn Free on Extra Easy*

* Providing you use the cheese as your Healthy Extra A

2 onions, finely chopped

1 cup arborio rice

2-3 tsp bouillon powder

boiling water

90g parmesan cheese, grated

4 rashers of bacon, all visible fat removed, grilled and chopped

2 tomatoes, de-seeded and finely chopped

Finely chopped basil to serve

Fry the onion in Fry Light for a couple of minutes, then add the rice and stir well. Add the bouillon powder and about half a cup of rice. Stir well until all the water is absorbed. Add another half a cup full of water and stir again until all the water is absorbed. Repeat until the rice is cooked – maybe 25 minutes or so.

Meanwhile, sauté the tomatoes in Fry Light for a couple of minutes until beginning to go soft but still retaining their shape.

Serve the risotto topped with the tomatoes and bacon and garnished with the basil. Alternatively you may wish to mix it all together before serving. 

 

Beef Lasagne

This was really nice and rich, and my dad loved it. He took the rest of it home with him for the freezer. 

Serves 4

2½ syns on Extra Easy*

* Providing you use the cheese as your Healthy Extra A

500g extra lean minced beef

2 onions, chopped

200g mushrooms, chopped

300ml passata

1 tsp Worcestershire sauce

2 tsp sweetener

2 tsp dried thyme

2 tsp dried basil

2 tsp dried oregano

2-3 tsp bouillon powder

9 dried lasagne sheets

180g reduced fat Cheddar, grated

1 pkt Coleman's white sauce

300ml skimmed milk

Salad to serve

Fry the onions and meat in Fry Light until the onions are soft and the meat slightly browned. Add the mushrooms and cook for a few more minutes. Add the herbs, bouillon powder, sweetener, Worcestershire sauce and passata. Stir well and simmer for a few more minutes. Make up the white sauce according to packet instructions. 

 

Place a layer of three lasagne sheets in the bottom of a dish. Top with half the meat mixture, then another three pasta sheets. Next, put the rest of the meat sauce and another three pasta sheets. Pour over the white sauce and top with the grated cheese. Bake for 20-30 minutes at 200°C until the pasta is cooked and the cheese browned. Serve with your choice of salad. 

 

Picchi-Pacchi Spagetti with Prawns and Chilli

Picchi-pacchi is an Italian expression for 'fresh', which describes this dish perfectly.

Serves 2

Syn Free on Extra easy

150g wholemeal spagetti

2 onions, chopped

4 vine-ripened tomatoes, de-seeded and chopped

4 large garlic cloves, sliced

1 red chilli, chopped

1 bunch spring onions, sliced

250g cooked king prawns

½ pkt flat leaf parsley, chopped

1 tbsp lemon juice

1 tsp course ground black pepper

30g grated parmesan from your Healthy Extra A to serve (optional)

Sauté the onions and garlic in a little Fry Light until soft but not burned. Meanwhile cook the spagetti for ten minutes in plenty of salted water. Just before the spagetti is ready, add the prawns, tomatoes, chilli, and spring onions to the pan with the onions and garlic. Stir until heated through. Add the lemon juice, parsley, black pepper and drained spagetti and toss together. Serve with the parmesan cheese if using.