Sicilian-Style Tuna Lasagne

563 Calories per Serving (14 Propoints)

Sicilian-Style Tuna LasagneSicilian Tuna Lasagne

Serves 4

  • 400g (can) Chopped Tomatoes
  • 250g Mixed Peppers
  • 85g Black Olives
  • 2tsp Ground Cinnamon
  • 1tbsp Dried Mixed Herbs
  • 2 x 185g (can) Tuna
  • 200g Cream Cheese
  • 12 Lasagne Sheets
  • 125g Mozzarella
  1. Heat the oven to Gas Mark 6 (200c)
  2. Simmer the tomatoes, peppers, olives, cinnamon and herbs
  3. Add the tuna and season
  4. Mix the cream cheese with seasoning and a little milk to make a thick sauce
  5. Pour a third of the mixture into bottom of a dish and top with 4 lasagne sheets
  6. Top with a third of the cream cheese mixture and repeat until mixture has gone.
  7. Scatter over the mozzarella
  8. Bake of 35 minutes

Prawn and Turkey Balls

585 Calories per Serving (8 Propoints)

Prawn and Turkey Balls01d30d2a08eb846310c662e8c9be9d56c9b470fc48

Serves 4

  • 250g Raw Prawns
  • 250g Turkey Mince
  • 15g Grated Ginger
  • 2 Garlic Cloves
  • Juice & Zest of ½ Lime
  • 1tbsp Fish Sauce
  • 50g Breadcrumbs

Broth

  • 400g (Can) Coconut Milk
  • 200ml Chicken Stock
  • 2 Garlic Cloves
  • 15g Grated Ginger
  • Half Small Onion
  • 2tsp Coriander
  • Juice & Zest 1 Lime
  • 1tbsp Fish Sauce
  • 1tsp Sugar
  • 1 Red Pepper
  • 100g Baby Corn
  • 250g Pak Choi
  1. Place the ingredients in a food processor and whizz until smooth.
  2. Leave to chill for 30 minutes
  3. Roll into balls of 35g each. Chill.
  4. Pour the coconut milk and chicken stock into a wok, bring to the boil.
  5. Add the garlic, ginger, onion, coriander, lime juice and zest, fish sauce and sugar.
  6. After a few minutes then add the vegetables
  7. Add the balls and simmer for 10 minutes
  8. Season

Tuna Pasta Bake

10 ProPoints per Serving

Tuna Bake

Serves 2

  • 120g Pasta
  • 1 Onion
  • 2 Peppers
  • 2 Garlic Cloves
  • 1tsp Paprika
  • ¼ tsp Cayenne Pepper
  • ½ tsp Crushed Chilli
  • 1tsp Oregano
  • 200g Tuna
  • 400g Passata
  • 1tsp Balsamic Vinegar
  • 2tbsp Cheese Sauce Granules
  • 20g Grated Cheese
  1. Preheat the oven to Gas Mark 4 (180c)
  2. Cook the pasta for 10-12 minutes until tender. Drain
  3. Fry the onion and peppers over a medium heat for 5-10 minutes
  4. Add the garlic, paprika, cayenne pepper, oregano and crushed chilli and cook for 1 minute
  5. Stir in the tuna and season
  6. Add the passata and balsamic and bring to the boil.
  7. Turn down to a simmer and cook for 2-3 minutes
  8. Put the sauce granules and add 125ml boiling water. Stir until thickened mix with the pasta and tomato mixture.
  9. Top with cheese and cook for 20 minutes

Salmon & Spinach Pasta Bake

340 Calories (8 Propoints)

Salmon & Spinach Pasta Bake

Serves 4

  • 200g Pasta
  • 200g Spinach
  • 1tbsp Spread
  • 1 Onion
  • 1tbsp Plain Flour
  • 200ml Milk
  • 260g Salmon
  • 20g Breadcrumbs
  • 40g Grated Cheese
  • Zest ½ Lemon
  1. Cook the pasta for half the suggested time
  2. Drain and then put spinach in the hot pan until wilted
  3. Stir in the pasta and tip into a baking dish
  4. Melt the spread in a pan and add the onion and cook gently for 8-10 minutes
  5. Stir the flour through for 1 minutes and take off the heat
  6. Add the milk and return to the heat until thickened
  7. Preheat the oven to gas mark 5 (190c)
  8. Stor the salmon into the white sauce then stir the sauce into the pasta
  9. Mix the breadcrumbs with the cheese and lemon zest and sprinkle over
  10. Bake for 15-20 minutes

Pan-Fried Curried Cod

5 Propoints per serving

Pan-Fried Curried CodCurried Cod

Serves 2

  • 3tbsp Mild Curry Powder
  • 2 Cod Fillets (200g Each)
  • 1tsp Butter
  1. Sprinkle the curry powder with salt and pepper over a plate
  2. Roll the cod fillets in the powder, patting until they are covered
  3. On a high heat add the butter and some olive oil
  4. Place the fillet in the heat and keep spooning the hot oil over it
  5. Fry for 2-3 minutes each side

Poached Salmon with Parsley Sauce

5 Propoints per serving

Poached Salmon with Parsley Sauce

Serves 4

  • ½ Lemon (Sliced)
  • 1 Bay Leaf
  • 1tsp Black Peppercorns
  • 4 x 125g Skinless Salmon Fillets
  • ½ Small Onion
  • 2tbsp Crème Fraiche
  • 2tsp Capers
  • 2tsp Parsley
  1. Put lemon, bay leaf and peppercorns in a pan with 300ml cold water
  2. Add salmon, cover and cook gently for 5-6minutes
  3. Fry the onion for 2 minutes.
  4. Remove from the heat and stir in the crème fraiche, capers, parsley and 2tbsp poaching liquor