Seafood and Chorizo Fricassee

4 ProPoints Per serving (239 Calories)

Seafood and Chorizo FricasseeSeafood & Chorizo Fricassee

Serves 2

  • 50g Chorizo
  • ½ Onion
  • 1 Garlic Clove
  • 200g Cooked Seafood Selection
  • 3tbsp Dry White Wine
  • 2tsp Parsley
  1. Fry chorizo for 2 minutes then add onion and garlic and cook for 6-8 minutes until soft
  2. Add seafood, season and fry for 2-3 minutes
  3. Pour in the wine and let bubble for a few minutes
  4. Remove from heat and add parsley

Chinese Spiced Drumsticks

3 ProPoints Per Serving (170 calories)

Chinese Spiced DrumsticksChinese Spiced Drumsticks

Serves 6

  • 330ml Diet Coke
  • 3 Garlic Cloves
  • 2tbsp Soy Sauce
  • 1tbsp Fresh Ginger
  • 2tsp Chinese 5 Spices
  • 1tbsp Honey
  • 2tbsp Tomato Puree
  • 12 Skinless Drumsticks
  1. Pour the cola in a saucepan, bring to the boil and simmer for 5-10 minutes. Allow to cool.
  2. Stir in the rest of the ingredients apart from the chicken
  3. Slash the chicken and add to the marinade for 30 minutes
  4. Cook for 25 minutes or until cooked through

Mushroom & Spinach Frittata

6 ProPoints Per Serving

Mushroom & Spinach FrittataSpinach & Mushroom Omelette

Serves 4

  • 1 Red Onion
  • 50g Bacon
  • 3 Garlic Cloves
  • 90g Mushrooms
  • 2 Courgettes (Diced)
  • Handful Spinach Leaves
  • 60ml Milk
  • 60g Cheese
  • 2tbsp Parmesan Cheese
  • 2 tbsp Basil
  1. Fry onion, bacon and garlic for 4 minutes
  2. Add the mushrooms and zucchini and fry for further 3 minutes
  3. Stir in the spinach until wilted. Leave to cool.
  4. Whisk together the eggs and milk. Stir in the cheeses, basil and cooled vegetables.
  5. Pour the mixture into frying pan and cook over a low heat for 10-13 minutes
  6. Place pan under a preheated grill for 3-5 minutes

Turkey & Spinach Pasta Bake

9 ProPoints Per Serving (368 calories)

Turkey & Spinach Pasta BakeTurkey & Spiach Pasta Bake

Serves 4

  • 500g Turkey Strips
  • 175g Baby Spinach Leaves
  • 225g Pasta
  • 1 tsp Thyme
  • 295g (Can) Condensed Chicken Soup
  • 125ml Milk
  1. Preheat the oven to gas mark 4 (180c)
  2. Cook the pasta according to the packet instructions and drain when cooked.
  3. Stir fry the turkey for 6 minutes. Set to one side
  4. Stir fry the spinach for 2 minute with a splash of water
  5. Put the turkey, spinach and pasta in an ovenproof dish
  6. Pour the soup into a large jug.  Pour the milk into the empty can and top up with water. Mix with the soup
  7. Pour over the pasta and season
  8. Cover the ovenproof dish and bake for 15 minutes
  9. Remove the cover and spray with cooking spray and cook for another 10 minutes

Quorn Pasties

7 ProPoints Each

Quorn Pastiesstory_25863_25863-xlarge

Makes 4

  • 250g Shortcrust Pastry
  • 1 onion
  • 1 Carrot
  • 150g Quorn mince
  • 1tsp Dried Mixed Herbs
  • 200ml Vegetable Stock
  • 1tbsp Tomato Ketchup
  • 40g Peas

 

  1. Place the onion and carrot with 4tbsp of stock and cook, covered for 6 minutes.
  2. Remove lid and cook for 2 minutes
  3. Add the quorn mince, dried herbs, the ketchup and rest of the stock. Cook for 5 minutes
  4. Stir in the peas and leave to cool
  5. Preheat the oven to gas mark 6 (200c)
  6. Divide the pastry into 4. Roll each ball to 18cm round.
  7. Spoon mixture into each pastry and fold over
  8. Bake for 15 minutes

Pappardelle Noodle Pot

11 ProPoints Per Serving

Pappardelle Noodle PotPappardelle Noodle Pot

Serves 4

  • 250g Pappardelle Pasta
  • 4 Spring Onions
  • 75g French or Green Beans
  • 1 Red Pepper
  • 175g Broad Beans
  • 150g Crème Fraiche
  • 50g Mayonnaise
  • 50ml Milk
  • 1 tsp Cornflour
  • 40g Grated Cheese
  • 120g Tuna
  • 1 tsp Basil
  • zest of Half Lemon
  1. Cook the pasta according to the packet instructions
  2. Stir-fry the spring onions, French beans and pepper for 3-4 minutes
  3. Add the broad beans for a further 1-2 minutes
  4. Drain the pasta reserving 6tbsp of the cooking liquid
  5. Put the crème fraiche, mayonnaise, milk, and lemon zest into a saucepan. Mix the cornflour with the reserved water and add to the pan
  6. Bring to the boil and simmer until smooth. Stir in half the cheese
  7. Tip the pasta, vegetables, tuna, basil and sauce into a dish and sprinkle over remaining cheese
  8. Grill until golden