Lamb Tagine

I used Quorn Lamb Stripes instead of lamb for 2 less points. 10 ProPoints When Lamb is used

Lamb TagineLamb Tagine

Serves 4

  • 1 Onion
  • 2 Garlic Cloves
  • 1tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • 780g Chopped Tomatoes (2 Cartons)
  • 400ml Chicken Stock
  • 1 tbsp Runny Honey
  • 150g Dried Apricots
  • 410g Chick Peas (1 Tin)
  • 350g Cooked Lamb
  • 260g Spinach
  1. Fry onion for 5-10 minutes
  2. Add garlic and spices for 1 minute
  3. Pour the tomatoes, stock, honey and apricots
  4. Bring to a simmer and cook for 5 minutes
  5. Add the chick peas, spinach and lamb and cook until spinach has wilted

Butternut Squash and Chicken Gratins

5 ProPoints Per serving

Butternut Squash and Chicken Gratins
 Serves 4

  • 900g Butternut Squash (Peeled and Sliced)
  • 2 Red Onions
  • 1 Leek
  • 400g Chicken Breast (sliced)
  • 75g Watercress
  • 1tsp Thyme
  • 1tbsp Dijion Mustard
  • 250g Crème Faiche
  • 50g Gruyere Cheese
  1. Preheat the oven to gas mark 6 (200c)
  2. Cook the butternut squash covering, over a medium heat for 15-20 minutes
  3. In another pan, fry the onion and leek. Season and cook for 8-10 minutes. Set aside
  4. Fry the chicken for 5 minutes until the chicken is golden. Add to the vegetables.
  5. Add the butternut squash, watercress, thyme, Dijion mustards and crème fraiche. Season and stir.
  6. Divide between dishes and sprinkle over the cheese and bake for 20-25 minutes.

Dream Bars

4 ProPoints Per Serving

Dream BarsDream Bar

Makes 18

  • 190g Dried Apricots
  • 90g Rice Crispies
  • 75g Desiccated Coconut
  • 50g Almonds
  • 50g Sunflower or Pumkin Seeds
  • 135g Brown Sugar
  • 2 tbsp Golden Syrup
  • 50g Butter
  1. Mix together the apricots, coconut, nuts and rice crispies
  2. Put the butter, sugar and syrup in a pan and melt. Simmer for 30 seconds
  3. Mix with the other ingredients
  4. Press into a baking tray and leave to cool

Chicken, Tarragon and New Potato Bake

8 ProPoints Per Serving

Chicken, Tarragon and New Potato Bake

Serves 4

  • 500g New Potatoes
  • 1 Onion (Thinly Sliced)
  • 3 Spring Fresh Tarragon
  • 150ml Chicken Stock (made with ½ cube)
  • 4 x 125g Chicken Breasts
  • 100g Crème Fariche
  • 2 tsp Olive Oil
  • 1 tsp Dijon Mustard
  1. Preheat the oven to gas mark 6 (200c)
  2. Boil the potatoes for 10 minutes, then drain.
  3. Place the onion in the bottom of a baking dish top with potatoes and cover with oil
  4. Add the tarragon
  5. Nestle the chicken among the potatoes
  6. Combine the mustard and the stock and pour it over
  7. Roast the oven for 45 minutes turning twice
  8. Spoon the crème fraiche into the dish and combine with the cooking juices

Open Mushroom Lasagne

8 Propoints Per Serving

Open Mushroom LasagneOpen Mushroom Lasagne

Serves 2

  • 2 Shallots
  • 250g Chestnut Mushrooms
  • 1 Garlic Clove
  • 4 Lasagne Sheets
  • 150ml Vegetable Stock
  • 50g Spinach
  • 100g Crème Fraiche
  • 25g Parmesan Cheese
  1. Fry the mushrooms and shallots, covered for 5 minutes.
  2. Stir in the garlic and season
  3. Cook the lasagne sheets according to the packet instructions
  4. Pour the stock into the mushroom and simmer for 5 minutes
  5. Add the spinach and crème fraiche and season
  6. Drain the lasagne sheets and cut in half
  7. Put one square of lasagne on a plate then spoon mixture on top. Repeat .
  8. Top with parmesan cheese

Aubergine Parmigiana

4 ProPoints Per Serving

Aubergine ParmigianaAubergine Parmigiana

Serves 6

  • 6 Aubergines
  • 200ml Tomato Sauce
  • 200g Mozzarella
  • 150g Grated Cheese
  1. Cut the aubergines into slices of about 1cm thick
  2. Fry each slice of aubergine on both sides. Lay slices on kitchen paper
  3. Heat tomato sauce
  4. Cut mozzarella
  5. Preheat the oven to gas 4 (180c)
  6. Layer the ingredients in oven proof dish
  7. Cover with foil and bake for 20 minutes and then remove foil and cook for another 5 minutes

Vegetable Chow Mein

7 ProPoints Per Serving

Vegetable Chow MeinVegetable Chow Mein

Serves 2

  • 100g Noodles
  • 1tsp Ground Nut Oil
  • 4 Spring Onions
  • 1 Red Chilli
  • Thumb Size Piece of Ginger
  • 200g Mushrooms
  • 2 tsp Cornflour
  • 2tbsp Dark Soy Sauce
  • 225g Can Water Chestnuts
  • 100g Mangetout
  1. Cook the noodles according to the pack instructions
  2. Fry the spring onions, chilli and ginger and stir fry for 1 minute
  3. Add the mushrooms with 1tbsp water and fry for 5 minutes
  4. Mix the cornflour with 1tbsp cold water,
  5. Stir into pan with 200ml cold water and soy sauce
  6. Stir for 2 minutes
  7. Add the water chestnuts, mangetout and drain noodles. Cook for 1 minute