Pork & Pearl Barley Stew

8 ProPoints per serving

Pork & Pearl Barley StewPork & Pearl Barley Stew

Serves 4

  • 1 Red Onion
  • 2 Leeks
  • 500g Butternut Squash
  • 175g Pearl Barley
  • 1L of Chicken Stock (Made with 1 Cube)
  • 400g (Can) Chopped Tomatoes
  • 300g Pork
  • 200g Broccoli
  • 1tsp Sage
  • 3tbsp Mustard
  1. In a low heat, add the onion, leeks and pork and cook for 10 minutes
  2. Add the butternut squash and cook for a further 5 minutes
  3. Stir in the pearl barley, chicken stock and chopped tomatoes. Bring to the boil
  4. Cover and cook for 30 minutes
  5. Add the broccoli and the sage and cook for a further 5 minutes

Stir in the mustard and season

Chicken, Courgette and Lemon Pasta Bake

15 Propoints per serving

Chicken, Courgette and Lemon Pasta BakeChicken, Courgette & Lemon Pasta Bake

Serves 4

  • 4 large Portabella Mushrooms
  • 350g Dried Linguine
  • 300g Courgette (grated)
  • 300ml Low Fat Crème Fraiche
  • 200ml Low Fat Greek Yoghurt
  • 1 Egg Yolk
  • 35g Parmesan Cheese
  • Zest of 1 Unwaxed Lemon
  • 250g Cold Roast Chicken (shredded)
  • ½ tsp Chives
  1. Fry the mushrooms then remove from the pan and set aside.
  2. Fry the grated courgette for a couple of minutes.
  3. Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the packet, but cook it for a minute or two less so it’s a little underdone.
  4. Meanwhile mix together the crème fraiche, yoghurt, egg yolk, Parmesan, lemon zest, salt and pepper.
  5. Drain the cooked pasta, leaving a few tablespoons of water in the bottom of the pan. Return the pan to a low heat and pour in the sauce.
  6. Toss the pasta in the sauce, then add the roast chicken and chives, giving it all a good mix round until it’s evenly incorporated.

 

Crispy Pork Schnitzel

9 propoints per serving, from hairy dieters book

Crispy Pork SchnitzelCheesy Pork Schnitzel

Serves 2

  • 2 Pork Loin Steaks
  • 50g Breadcrumbs
  • Zest of ½ Lemon
  • 1tsp Thyme
  • 1tsp Paprika
  • 2tbsp Natural Yogurt
  1. Preheat the oven to Gas Mark 6 (200c)
  2. Bash until 1cm thick and season
  3. Put the breadcrumbs in a bowl with the lemon zest, thyme, paprika and season. Mix well
  4. Dip the Pork into the yogurt and then coat with the breadcrumbs
  5. Bake for 12-15 minutes

Spanish Tomato & Chorizo Soup

2 ProPoints per serving

Spanish Tomato and Chorizo SoupSpanish Tomato & Chorizo Soup
Serves 4

  • 100g Chorizo
  • 1 Onion
  • 1 Garlic Clove
  • Pinch Saffron
  • 2 x 400g (Can) Chopped Tomatoes
  • 300ml Chicken Stock
  • 2 tsp Caster Sugar
  • 100g Roasted Red Peppers (From Jar)
  1. Fry the chorizo over a medium heat for 2-3 minutes. Remove.
  2. Fry onions for 3-4 minutes covered
  3. Add the garlic and saffron and cook for 3 minutes
  4. Stir in the tomatoes, stock and sugar, bring to the boil. Reduce the heat and simmer for 10 minutes.
  5. Whizz the soup
  6. Return the peppers and chorizo to the pan

Red Pepper Pasta with Chorizo

8 ProPoints per serving. I found there was far too much chopped tomatoes!

Red Pepper Pasta with ChorizoRed Pepper Pasta with Chorizo

Serves One

  • 75g Farfalle Pasta
  • 15g Chorizo
  • 400g Chopped Tomatoes
  • 30g Roasted Red Pepper in Brine
  • Handful Spinach
  1. Cook the pasta according the packet instructions
  2. Dry the chorizo for 2-3 minutes. Remove from the pan.
  3. Fry the tomatoes and pepper. Bring to the boil and let bubble for 2-3 minutes
  4. Drain the pasta and add to the tomato sauce and add the spinach

Turkey Burgers

From the Hairy Dieters book. 4 Propoints per serving

Turkey BurgersTurkey Burgers

Serves 4

  • 2 Leeks (250g)
  • 1 Courgette
  • 500g Turkey Mince
  • Grated Zest ½ Lemon
  • ½ tsp Salt
  1. Preheat oven to Gas Mark 7 (220c)
  2. Fry the leeks for 3 minutes until softened. Leave to cool for 5 minutes
  3. Add the grated courgette, minced turkey, lemon zest, salt and pepper to the leeks
  4. Form into 8 Balls and flatten to burger shapes
  5. Bake for 5 minutes on each side