Chilli Pasta Bake

13ProPoints®Value

Track

Prep time: 10 min

Cook time: 40 min

Other time:N/A

Serves: 2

Ingredients

	1/2 large Onion, All Types
	220 g Ardo Red Kidney Beans
	30 g Cheddar Cheese
	200 g Tinned Tomatoes
	1 clove(s) Garlic
	1 teaspoons (level) Chilli Powder
	1 pot(s) (unprepared) Knorr Vegetable Stock Pot
	1 tablespoons (level) Tomato Purèe
	2 teaspoons Dried Mixed Herbs
	1 tablespoons (grated) Parmesan Cheese
	200 g Lean Beef Mince (10% fat), raw
	160 g White Pasta, cooked

Instructions

• 1.Preheat the oven. Cook the pasta according to the packet instructions. Drain and set aside. 2.Meanwhile, heat 1/2 tbsp of oil in a large frying pan and fry the beef mince for 4-5 minutes, or until browned. Season with salt and pepper, remove from the pan and set aside. 3.Add 1/2 tbsp oil to the pan (if necessary) and fry the onion and garlic over a low heat for 4-5 minutes, or until soft. Add the chilli powder and fry for 1 minute. 4.Return the browned mince to the pan and stir in the tomatoes, tomato purée, kidney beans and stock. Bring to the boil and simmer for 15 minutes. Season with salt and pepper. Mix in the drained pasta and stir to combine. 5.Spoon the meat sauce and pasta into a large baking dish and mix together. Sprinkle on the cheese and bake for 5-10 minutes, or until the top is bubbling and golden brown.

Chicken and Mushroom Stroganoff

8ProPoints®Value

Track

Prep time:N/A

Cook time:N/A

Other time:N/A

Serves: 2

Ingredients

	2 individual (medium) Chicken Breast, skinless, grilled
	1 can(s) (unprepared) Batchelors Condensed Soup Low Fat Mushroom
	2 serving(s) Morrisons NuMe Reduced Fat Soured Cream
	2 portion(s) (small) Mushrooms
	1 large Onion, All Types
	1 teaspoons Morrisons Red Wine Vinegar
	1 1/2 teaspoons (heaped) Dijon Mustard
	1 teaspoons (heaped) Plain White Flour

Instructions

• In med. skillet, heat frylite; add chicken. Cover over med.-high heat, stirring frequently, until golden brown. Remove chicken from skillet; set aside. In same skillet, add mushrooms and onion. Cook stirring frequently, until all liquids has evaporated and onions are golden brown. In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently. Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat; stir in sour cream, red wine vinegar, mustard, and pepper.

Slow Cooker Chicken Curry

6ProPoints®Value

Track

Prep time:N/A

Cook time: 240 min

Other time:N/A

Serves: 4

Ingredients

	1 serving(s) Schwartz Slow Cooker Chicken Curry mix
	1 medium Onion, All Types, diced
	1 medium Red Pepper, cut into chunks
	450 g Potato(es), Raw, cut into chunks
	450 g Chicken Breast, skinless, raw, diced
	1 can(s) (large) Tinned Tomatoes, chopped
	175 g Spinach

Instructions

• 1. Dice onion and chicken, cut potatoes and peppers into chunks. Place in Slow Cooker. 2. Mix sachet with chopped tomatoes and add to slow cooker. Stir through. 3. cover an cook - 4 hours on HIGH or 8 hours on LOW - or until meat is tender and cooked through. 4. Remove lid, add spinach and stir through. Leave stand for 5 mins. NOTE: try replacing chicken with diced lamb - higher points value - and brown meat off before ading to cooker.

Chicken and Chorizo Pasta

12ProPoints®Value

Track

Prep time: 15 min

Cook time: 20 min

Other time:N/A

Serves: 4

Ingredients

	2 medium Chicken Breast, skinless, raw, chop into small bitesize pieces
	100 g Mushrooms, quartered
	1 serving(s) all purpose seasoning, 1 teaspoon
	1 medium Shallots, finely chopped
	2 clove(s) Garlic, crushed
	1 can(s) (large) Tinned Tomatoes
	5 spray(s) Calorie Controlled Cooking Spray
	270 g White Pasta, dry
	1/2 serving(s) asda chorizo, thinly sliced then halved

Instructions

• 1. Spray a large pan with frylite/other calorie controlled spray and add lightly salted water to a separate pan and place on the heat for the pasta to be added later on 2. Add the crushed garlic and chopped shallots and cook on a low heat, stirring until shallots soften slightly, approx 2 mins 3. Add the diced chicken breast and turn the heat to low-medium, stir constantly to prevent sticking, cook for 5 mins or until chicken is starting to brown slightly 4. Add teaspoon of all purpose seasoning, and season lightly with salt and pepper 5. Add the quartered mushrooms and cook for a further 2 mins 6. Add the chorizo and cook for a further 3 mins 7. Add the tinned tomatoes and bring to the boil, cover and simmer on a low heat 8. Add the pasta to the boiling water and cook according to pack 9. Remove the cover on the sauce for the last 5 mins 10. Drain the pasta and add into the sauce stirring the pasta so it is all coated with sauce then serve

Pork, Chorizo and Butter Bean Stew

9ProPoints®Value

Track

Prep time: 30 min

Cook time: 60 min

Other time:N/A

Serves: 

6

Ingredients

	2 teaspoons Olive Oil
	4 serving(s) (large) Pork Shoulder Joint, Lean, boneless, roasted
	150 g Chorizo Sausage
	1 medium Onion, All Types
	1 oz Waitrose Cooks' Ingredients Red Chillie
	2 clove(s) Garlic
	75 ml Dry White Wine
	400 g (as purchased) Morrisons Chopped Italian Tomatoes in Rich Tomato Juice
	1 can(s) Asda Butter Beans
	1 teaspoons (level) Honey

Instructions

• 1. Heat the oil in a larg pan over a meduim heat add the pork pieces and fry for 4-5 minutes or untill browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate. 2. Add the chorizo to the pan and fry for 3-4 minutes untill crisp and golden brown, remove and set aside with the pork. 3. Add the oion and chili to the same pan adn fry fr 2-3 minutes or until softend. 4. Add the garlic and the wine and bring the mixture to a immer. Simmer for 2-3 minutes or until the volume of liquid has reduced by a quater. 5. Add the chopped tomatoes and the butter beans then return the cooked pork and chorizo to the pan and stir well. 6. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for a least 45 minutes, or untill the sauce has thickened and redced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry. 7. Just before serving, prinkle over the parsley and stir in the honey and season to taste, with salt and freshley ground black pepper as necessary. 8. Serve it up! Great with a slice of home made garlic bread!

Pasta Bake with Turkey Meatballs

10ProPoints®Value

Track

Prep time: 15 min

Cook time: 55 min

Other time:N/A

Serves: 4

Ingredients

	1 medium Onion, All Types, Chopped
	2 clove(s) Garlic, Chopped
	400 g Tarantella Organic Chopped Tomatoes
	150 g White Pasta, dry
	125 g Light Mozzarella
	1 slice(s) (medium) Hovis Best of Both Medium Sliced Bread
	6 teaspoons Skimmed Milk
	500 g Turkey Breast Mince, raw
	1 teaspoons (level) Parsley, Dried
	1 medium Lemon, just the zest
	25 g Galbani Paesano Dry Grated Cheese, 15g for the meatballs and 10g for the topping

Instructions

• 1. To make the meatballs. Put the bread in a bowl and cover with the milk. Once soaked in mash with a fork add turkey breast mince, parsley, lemon zest and 15g of the cheese. Add salt and black pepper and shape into 24 meatballs. 2. Heat a wide lidded frying pan, mist with cooking spray and add the meatballs. Fry turning occasionally for a fewminitate or until browned and then set aside. Add the onion and garlic and cook for 5 minutes or until softened. Add the tomatoes and 1/3 can of water, then return the meatballs to the pan. Cover and simmer gently for 10 mins. 3. Meanwhile cook the pasta for just over half the time (6 mins). Tip into the pan with the sauce and meatballs, mix well, season and tip into a baking dish. Tope with the mozzerella and remaining cheese and bake 190 degreees for 25 mins or until golden and bubbling.

Really Easy Mushroom Risotto

14ProPoints®Value

Track

Prep time: 30 min

Cook time: 30 min

Other time:N/A

Serves: 2

Ingredients

	360 g Mushrooms, Chopped
	1 medium Onion, All Types, Diced
	2 clove(s) Garlic
	164 g (uncooked) Asda Arborio Risotto Rice
	150 ml Dry White Wine
	1 cube(s) Oxo Vegetable Cubes
	1 pint(s) Water
	1 teaspoons Olive Oil
	3 g Dried Mixed Herbs
	1 pinch Salt
	1 pinch Black Pepper
	34 g Asda Extra Special Parmigiano Reggiano
	1 oz Benecol Olive Oil Reduced Fat Spread

Instructions

• 1. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms & herbs and fry for a further 2-3 minutes, until browned. 2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. 3. Take off the heat and stir in the butter, parmesan and salt and pepper. Serve.