Bacon & Asparagus Pasta Bake

7 ProPoints per Serving

Bacon & Asparagus Pasta BakeBacon & Asparagus Pasta Bake

Serves 4

  • 200g Pasta
  • 4 Rasher Back Bacon
  • 1 Clove Garlic
  • 200g Asparagus Tips
  • 80g Grated Cheese
  • 800g Chopped Tomatoes
  1. Preheat the oven to gas mark 4 (180c)
  2. Cook the pasta for 5 minutes. Drain and set aside
  3. Fry the bacon for 2-3 minutes.
  4. Add the garlic and fry for 1 minute
  5. Stir in the tomatoes and asparagus and simmer for 5 minutes
  6. Stir in the pasta and season.
  7. Divide between 4 dished and top with the cheese and bake for 20 minutes.

Turkey Kiev

9 Propoints per serving (354 Calories)

Turkey KievTurkey Kiev

Serves 4

  • 4 x 150g Turkey Breast Steaks
  • 150g Soft Cheese
  • 2 Garlic Cloves
  • 4tsp Parsley
  • 4 x 17g Slices Parma Ham
  • 2tbsp Plain Flour
  • 1 Egg Beaten
  • 100g Breadcrumbs
  1. Preheat the oven to Gas Mark 5 (190c). Bash the turkey steak until 5mm thick
  2. Mix together the soft cheese, garlic, parsley and season
  3. Spread a quarter of this mixture on a turkey steak and roll up the turkey steak.
  4. Wrap the turkey roll with a piece of parma ham
  5. Dip each turkey roll in the flour, then egg and then roll in the breadcrumbs
  6. Bake for 30 minutes

Chicken Stew

10 Propoints (397 Calories)

Chicken StewChicken Stew

Serves 4

  • 8 Skinless Chicken Drumsticks
  • 1 Onion
  • 2 Garlic Cloves
  • 2tsp Smoked Paprika
  • 400g (can) Cannellini Beans
  • 400g (can) Cherry Tomatoes
  • 100g Baby Spinach
  • 1tsp Parsley
  1. Fry drumsticks over a high heat until Browned. Set aside
  2. Reduce the heat, add the onion and cook for 5-7 minute until brown
  3. Add the garlic and paprika and cook for another 1 minute
  4. Add the beans and tomatoes and stir in the mix
  5. Half fill the tomato can with water and add to the pan
  6. Return the chicken to the pan and bring to the boil. Reduce the heat, cover and simmer for 30 minutes
  7. Remove the lid and simmer for 20-30 minutes
  8. Add the spinach and stir through until wilted. Add the parsley

Leek Tart

8 ProPoints per serving (285 Calories)

Leek TartLeek Tart

Serves 6

  • 2 Leeks (thinly Slices)
  • 2 Spring Onions
  • 300ml Milk
  • 3 Eggs
  • 1 tbsp English Mustard
  • 320g Puff Pastry
  • 30g Grated Cheese
  1. Preheat the oven to gas mark 4 (180c)
  2. Fry the leeks and spring onions for 5 minutes until soft
  3. Mix together the milk, eggs and mustard.
  4. Lin a baking tray and place pastry on top.
  5. Scatter the vegetables over the pastry and pour over the egg mixture
  6. Scatter over the cheese and bake for 20-25 minutes

Pan Haggerty

From the Hairy Dieters Food for Life. 5 ProPoints per serving (213 Calories)

Pan HaggerityPan Haggerty

Serves 4

  • 200g Back Bacon
  • 2 Onions
  • 1tsp Parsley
  • 675g Potatoes
  • 5 medium Carrots
  • 500ml Hot Chicken Stock (Made from 1 Chicken Cube)
  • 100g Grated Cheddar Cheese
  1. Fry the onion and bacon for 8-10 minutes
  2. Stir in the parsley and remove from the pan
  3. Place half the potatoes in the bottom of an large pan and top with a third of the onion and bacon mix add half the carrots and top with more onion mix. Season.
  4. Add final layer of carrots and remaining onion. Top with the rest of the potatoes
  5. Pour over the chicken stock and cover
  6. Bring to a simmer and leave to cook for 20 minutes
  7. Sprinkle the cheese over the veg and place under a grill

Prawn Pepper Tartlets

9 ProPoints per serving (294 Calories)

Prawn Pepper TartletsPrawn Pepper Tartlet

Serves 4

  • 250g Puff Pastry
  • 50g Roasted Red Peppers (From Jar)
  • 1tbsp Tomato Puree
  • Pinch Cayenne Pepper
  • 100g Soft Cheese
  • 400g Tiger Prawns
  • 1tsp Parsley
  1. Preheat the oven to Gas Mark 5 (190c). Roll out the pastry until 30 x 18cm. Cut into 4 Pieces
  2. Score a 1cm border around the edge. Prick the inside pastry with a fork.
  3. Bake for 15 minutes
  4. Push down the middle of each pastry with back of spoon
  5. In a bowl mix together half of the peppers, the tomato puree, cayenne pepper and soft cheese. Season and divide between the cases
  6. Mix together the reaming peppers, prawns and parsley and top the tartlets
  7. Bake in the oven for 10 minutes