Seafood Pasta Shells

12 ProPoints per Serving

Seafood Pasta ShellsSeafood Pasta Shells

Serves 4

  • 300g Pasta Shells
  • 4 Spring Onions
  • 400g Seafood Selection
  • 2tsp Lemon Juice
  • 200g Soft Cheese
  • 100ml Milk
  • 1tsp Thyme
  • 50g Peas
  1. Cook the pasta for 10-12 minutes
  2. Fry the spring onions gently until softened
  3. Stir in the seafood and lemon juice and cook over a low heat for 2-3 minutes
  4. Add the soft cheese, stirring until melted
  5. Stir in the milk, herbs, peas and season for 2 minutes
  6. Drain the pasta and add to the seafood mixture

Mushroom Carbonara

10 ProPoints per serving.

Mushroom CarbonaraMushroom Carbonara

Serves 2

  • 350g Mixed Mushrooms
  • 2 Garlic Cloves
  • 1 tsp Olive Oil
  • 2 tsp Spread
  • 125g Pasta
  • 1 Egg
  • 30g Grated Cheese
  • 2 tbsp Crème Fraiche
  1. Preheat the oven to gas mark 6 (200c)
  2. Spread out the mushrooms out on a large pan and season and sprinkle with the garlic and parsley
  3. Warm the oil and spread together until spread has melted, pout over the mushrooms and toss to coat
  4. Roast for 25 minutes
  5. Cook the pasta according to packet instructions
  6. Beat together the egg, cheese and crème fraiche and stir into pasta
  7. Stir in the mushrooms

White Bean Saffron Soup

2 ProPoints per serving

White Bean Saffron Soup

Serves 8

  • 1 Onion
  • 3 Celery Sticks
  • 1 Large Carrot
  • Pinch Saffron
  • 2 x 400g Cannellini Beans (Drained & Rinsed)
  • 1L Vegetable Stock
  • 125g Crème Fraiche
  1. Fry onion, celery and carrots for 5-8 minutes covered over a medium heat
  2. Add the saffron, cannellini beans and stock and bring to the boil. Reduce the heat and simmer for 5 minutes
  3. Add the crème fraiche and whizz with a blender

Tarragon Chicken Thighs

8 ProPoints per serving

Tarragon Chicken ThighsTarragon Chicke Thighs

Serves 4

  • 600g Skinless, Boneless, Chicken Thighs
  • 2tsp Tarragon
  • 850ml Chicken Stock
  • 2 Leeks
  • 3tbsp Crème Fraîche
  1. Preheat the oven to gas mark 4 (180c)
  2. Place the chicken thighs in an oven proof dish with a lid.
  3. Add the tarragon to the stock and pout over the chicken. Season
  4. Scatter over the leeks over the top of the chicken. Cover and cook for 20 minutes.
  5. When cooked, stir in the crème fraîche and serve

Mustardy Leek & Potato Bake

9 ProPoints Per Serving

Mustardy Leek and Potato BakeMustardy Leek & Potato Bake

Serves 4

  • 450g Potato
  • 450g Leek
  • 1 Clove Garlic
  • 50g Grated Cheddar Cheese
  • 2 tbsp Margarine
  • 2 tbsp Flour
  • 600 ml Milk
  • 100g Soft Cheese
  • 2 tbsp Mustard
  1. Put the potatoes in a large pan of boiling, salted water and cook for 30 mins, until tender.
  2. Meanwhile heat a large casserole and spray with the cooking spray then add the leeks and season. Cover and leave to sweat for 20 mins over the lowest possible heat.
  3. To make the cheese sauce, melt the margarine in a small saucepan then add the flour. Cook, stirring, for 2 mins, then add the milk, little by little, stirring until each addition is incorporated smoothly into the sauce. Add the soft cheese and heat gently, stirring until melted in, then add the mustard, season and set aside.
  4. Preheat the oven to gas Mark 4/180ºC/350ºF.
  5. Drain the potatoes and chop into cubes
  6. Add to the leeks along with the garlic and cheese sauce, stirring gently to combine.
  7. Sprinkle the grated cheese over the top and bake for 20 mins.

Sweet and Sour Prawns

8 ProPoints per Serving

Sweet and Sour PrawnsSweet & sour Prawns

Serves 2

  • 100g Rice
  • 1tsp Groundnut Oil
  • 1 Onion
  • 1 Yellow Pepper
  • 1 Red Pepper
  • 1 Lemon Grass Stalk
  • 227g Pineapple Pieces in Juice
  • 1tbsp Tomato Ketchup
  • 1tbsp White Wine Vinegar
  • 130g Prawns
  1. Cook the rice according to the packet instructions.
  2. Heat the oil in a pan. Add the onion, peppers and lemon grass and stir fry for 5 minutes
  3. Add the pineapple (including the juice), ketchup and white wine vinegar and bring to a simmer.
  4. Add the prawns and simmer for 1-2 minutes