Quick Quorn Dhansak

This is a really easy and filling curry - not too hot and not too spicy, but with distinct flavours.  It is better reheated the next day and can be frozen.

Posted by Hillibee

Serves 4 

5 ProPoints per serving (add extra for rice and / or naan)

2 onions, sliced

2 garlic cloves, chopped

1 x 300g quorn pieces

1 - 2 teasp stock powder (I use Marigold Bouillon)

600ml vegetable stock (I use the Knorr gel pot)

2 teasp ground coriander

1 teasp fennel seed

1 small fresh red chilli, chopped

4 cardamom pods (seeds only)

100g red lentils

2 tablesp tomato puree

salt and pepper

Heat a non-stick wok or pan (you can add some spray oil if you prefer) and fry the onions and garlic gently until softened and lightly coloured.  Add the spices and continue to cook for a further 2 minutes - stir to ensure they don't burn.

Add the quorn pieces and season before adding the remaining ingredients.

Lower the heat and simmer gently for around 20 mins until the lentils have softened and the sauce has thickened.

If you want to add vegetables to the curry, add them at the same time as the quorn and remember to add any points.  You may need to add some more water to help them cook.

African Sweet Potato Stew

My favourite meal, goes down well with veggies and non veggies. use fry light and it is 6 points without rice

http://www.deliaonline.com/community/yourrecipes/maincourses/african-sweet-potato-stew.html

Healthy Coleslaw

I love coleslaw, but don't often eat it because of it's high points. I did a bit of research on the internet and jumbled a few recipes together (it mostly resembles a Jamie Oliveoil one) and have made coleslaw that is only 1pp per serving!

Here is the recipe:
Slice up the following very thinly: (I used a mandoline, but you could maybe use a food processor with a julienne blade, or just a knife and chopping board!)
4 carrots
Half a white or red cabbage
2 sticks celery
6 spring onions (red onion would probably be better, but I didn't have any)
8 radishes

Make a dressing:
250ml fat free yoghurt
2 tbsp mustard
1 tbsp olive/rapeseed oil
Juice from one lime (or lemon)
Chopped herbs (I used coriander, parsley and chives because that's what I had).

Pour the mixture over the chopped veggies and mix.

Then eat.

Yum.

It makes 6 - 8 portions!

(Sorry the picture is a bit blurry!)

Aubergine and Courgette Goulash

Posted by SO345294
Serves 4, 3pp per serving

1 largish aubergine, sliced into thick rounds
1 large courgette, sliced into thick rounds
apprx 5 tsp olive oil
1 can beans of choice (I used haricot or kidney)
1 onion, diced
5 tomatoes, roughly chopped
3 cloves of garlic, finely chopped
smoked paprika
chili powder


Sprinkle one side of aubergine and courgette with salt. Set aside.

In a small saucepan, saute onions in 1 tsp olive oil, a generous bit of paprika (1 Tblsp or to taste) and chilli to taste; once translucent, add tomatoes and garlic; cover with lid and reduce heat to medium low.

Return to courgette and aubergine. Wipe off salt (and the water the salt has drawn out of the veggies). Heat a frying pan, add 1 tsp of oil and veggies - only enough to cover the bottom of the pan (you will need to do this in batches, hence enough a total of 4 tsp oil). Once browned on both sides, place veggies in a casserole dish. Season to taste. Set aside.

Return to simmering tomatoes and onions, remove from heat. Using a standard or hand-held blender or a food processor, puree contents until smooth; season to taste. Pour over veggies. Cover dish with lid or foil, place in a 200 degree oven for 30 mins. Done!

Bare Bars

Posted by Tigger-Piglet

These are based on Nak'd Bars, hence the name.

Date and Nut Bar

Makes 5 @ 4PP each

150g pitted dates
25g blanched hazelnuts 
25g pecans 

Process dates in a mini chopper or food processor. Mix all ingredients together with hands & shape into bars.

Bliss Balls

I have also made something called bliss balls from 'my cookery club'. You can basically add whatever you like to them, and just experiment! They are such a doddle to make really.

Basic recipe:  21 PP total

35g / 2 tablespoons sunflower seeds 
20g / 1 tablespoons almonds (sliced or whole) 
2 tablespoons Agave Nectar / syrup 
4 tablespoons oats (any) 
30g raisins 
tip teaspoon cinnamon 
pinch nutmeg (or few grates of freshly grated) 

Pulse the seeds, nuts and syrup in a blender or food processor until just broken up. 

Spoon out and stir in the oats, raisins and spice. Shape into balls & set in the fridge for a few minutes or until needed 

Date and Cinnamon:  23 PP total

35g / 2 tablespoons sunflower seeds 
20g / 1 tablespoons almonds (sliced or whole) 
3 dates (any) 
2 tablespoons Date syrup 
4 tablespoons oats (any) 
20g / 1 tablespoon raisins 
1/4 teaspoon cinnamon 

Pulse the seeds, nuts and syrup in a blender or food processor until just broken up. 

Spoon out and stir in the oats, raisins and spice. Shape into balls & set in the fridge for a few minutes or until needed 

Flapjack version: 30 PP Total

100g porridge oats 
25g bran or wheat germ (optional) 
2 tablespoons coconut milk - the thick cream on top of the tin 
1 tablespoon honey 
80g raisins 
60g dried apricots - chopped 
60 ml / 4 tablespoons any milk - e.g.- soya 
1/2 tablespoon pumpkin seeds 
1/2 tablespoon sunflower seeds (or 1 tablespoon of one or the other seeds) 
35g / 2 tablespoons sunflower seeds 
20g / 1 tablespoons almonds (sliced or whole) 
2 tablespoons Agave Nectar / syrup 
4 tablespoons oats (any) 
30g raisins 
tip teaspoon cinnamon 

pinch nutmeg (or few grates of freshly grated) 

Pulse the seeds, nuts and syrup in a blender or food processor until just broken up. 

Spoon out and stir in the oats, raisins and spice. Shape into balls and set in the fridge for a few minutes or until needed