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!

Roasted Pumpkin Seed Pesto (vegan)

50g pumpkin seeds
4 tablespoons fresh basil chopped
3 tablespoon fresh oregano choped
2 cloves chopped garlic
Juice of 1 lemon
2 teaspoons of capers
2 x tablespoons of basil oil plus additional to loosen

1 Toast the pumpkin seeds in a dry frying pan until they're browning and starting to smell delish
2 Put all ingredients into a food processor and blitz, adding more basil oil in a steady stream until it's the correct consistency

I made this yesterday and it was beautiful, really fresh and summery. You can get away with a lot less oil than commercially bought pesto also

1 pp per teaspoon, I usually use 2 per portion

kamikazekid xx

Spicy Spinach and Lentil Soup

                                               
From ww Your Week no 17 (2012)
3pp per serving (Serves 4)

Calorie counted cooking spray
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2 cloves garlic, crushed
1tsp ground cumin
1 tsp coriander
1/2 tsp ground cinnamon
1/2 tsp paprika
125g dried red lentils
1 litre hot vegetable stock
220g chopped tomatoes
200g spinach

Mist a pan with spray and add the onion.  Season and fry, stirring, for 5 mins or until starting to soften. Stir in the chilli, garlic and spices.  Fry, stirring, for 2 mins.
Stir in the red lentils, hot vegetable stock and tomatoes and bring to the boil.  Reduce the heat, cover and simmer for 20 mins or until the lentils are tender and the soup has thickened.
Stir in the spinach until it has wilted and season to taste.  Serve immediately.

Broccoli Pasta bake

Posted by Shoanib
Serves 2 at 2-8PP per serving. Free on F+H if calorie controlled bread is used.
Super quick, easy, tasty! Loosly based on "Cheat's Cauliflower cheese" from River Cottage Veg.

2PP: Breadcrumbs only, no pasta   5PP: with pasta, 7PP: with cheese 8PP: with garlic margarine

Ingredients

medium head of broccoli, cut into florets (or cauliflower)
1 slice bread whizzed into breadcrumbs with a tsp of dried green herbs

80g dried Wholemeal pasta (optional)
40g cheese (optional)
tbsp marg mixed with some garlic (optional)
Cherry tomatoes (optional)

Instructions
Cook pasta if using.
Steam the broccoli with a pinch of salt for 6 minutes. Mix the pasta and broccoli togther [with garlic marg] and stick in a large ovenproof dish. (I use the lid of a casserole dish, or individual oval pie dish things)
[mix cheese with breadcrumbs]. Top with breadcrumbs and cherry tomatoes and grill for a couple of minutes until it smells toasty. Cover up any burnt bits with a splodge of pickle and serve.

Aubergine and Green Bean Curry

Posted by Lady Brynamman

Serves 4 at 3PP each excluding rice

Curry Paste Mix 
10-12 Garlic cloves 
2 Thumb sized pieces of ginger, roughly chopped 
4 Hearts of lemon grass, chopped 
5 Green chillies, deseeded and roughly chopped 
2tsp Ground coriander 
2tsp Ground cumin 
1tsp Turmeric 

5 Aubergines, sliced into long wedges 
300g Green beans 
400ml Coconut milk 
300ml Roast tomato passata 
Sunflower oil for frying 


Raita 
8tbs Plain yogurt 
3tsp Tamarind paste 
Fresh coriander to garnish 

Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.

Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.

In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.

Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.

Serve with Raita.

Courgette Pancakes

Posted by Fourth Lizard

(Adapted from www.just hungry.com)

Makes 4 side serving size pancakes (3pp each) or two big ones (6pp each).  The beauty of this recipe is that the courgettes and gram flour are the basics, add whatever you fancy to taste.  Here is one of my combinations but really almost anything goes…… I love the taste of them and although the gram flour makes them quite pointy, it is an excellent source of protein and really filling.  They also taste great cold the next day.

Ingredients:

3 Medium Courgettes (add courgette flowers as optional extra)

Fresh Coriander, Cumin Seeds, Red Chilli Flakes, Garlic

Grated rind of a lemon and some juice

Approx. 130g of Gram Flour (depends on size of courgettes)

Instructions:

Grate the courgettes into a bowl

Add sliced coriander, cumin and chilli along with minced garlic

Add the gram flour and stir through.  This will be quite stiff to start with but after a while the juice from the courgettes will loosen the flour into an almost batter type consistency.  You can leave for 5 min and come back.  If you need to loosen it you can add water or lemon juice.

Heat a non-stick frying pan on medium heat having misted with cooking spray.  Put in the batter (in whatever shape you fancy) and cook for around 5 min then flip them over and cook them for another 5 min until golden brown.  You can cut down the middle to see if cooked inside and if the batter is still oozing a bit – keep going!

Leek and Lentil Soup

Another great soup recipe.  This one was inspired by the very cheap and very large bag of leeks purchased at the weekend and will be providing my dinners for this 4 day week at a cost of about 25p per day. Win!

1 teaspoon olive oil
3 huge leeks
1 small, hot green chilli (if you like a bit of a kick to things, which I do. If you don't, just leave it out)
100g green lentils
small bunch of parsley, stalks and all
1 litre stock
Salt and plenty of pepper

The usual soup method was employed, slice the leeks into rings and sweat with the oil and finely chopped chilli for 5-6 mins till soft. Throw in the lentils and chopped parsley then pour in the stock.  Bring to a boil then simmer for 20 mins ish or until the lentils are soft.  Season well then portion out into 4 tupperware containers and put the lids STRAIGHT ON.  If you don't do this you will find yourself tasting it, just to check it's OK, Then tasting it again, just to make sure, Or is that just me......

2 pp per portion

SMP1972

Red Velvet Soup

Posted by Hillibee

Serves 4 @ 2 PP each

1 tablesp olive oil 
1 red onion, sliced 
1 red pepper, sliced 
2 courgettes, grated 
2 carrots, grated 
1 sweet potato, grated 
1 can chopped tomatoes 
500 ml veggie stock 
1 bunch fresh basil, chopped 
salt & pepper to taste 

Heat the oil in a large pan. Add all the vegetables and cook gently until soft, stirring from time to time 

Add the chopped basil, tomatoes and stock. Bring to the boil then reduce the heat and simmer for 1 hour, 

Blend before serving. 

Freezes well