Chorizo, Butter Bean and Spinach Stew

286 Calories (7 Propoints)

Chorizo, Butter Bean and Spinach StewChorizo, Butter Bean & Spinach Stew

Serves 4

  • 130g Diced Chorizo
  • 1 Onion
  • 2 Garlic Cloves
  • 1tsp Rosemary
  • 2 x 400g Tins Butter Beans
  • 400g Tin Chopped Tomatoes
  • 600ml Chicken Stock
  • 200g Spinach
  • 2tsp Parsley
  1. Fry the chorizo for 2-3 minutes over a medium heat
  2. Add the onion and cook for 10 minutes
  3. Add the garlic and rosemary for the last 2 minutes
  4. Add the butter beans, tomatoes and stock. Bring to a dimmer and cover and cook for 10 minutes
  5. Stir in the spinach and parsley and season

Rich Cheese and Meatball Lasagne

Rich Cheese and Meatball LasagneMeatball Lasagna

Serves 6

  • 24 Small Beef Meatballs (about 400g)
  • 6 Sheets Dried Egg Lasagne
  • 50g Grated Mozzarella

Sauce

  • 1 Onion
  • 2 x 400g (tins) Chopped Tomatoes
  • 2 tbsp Tomato Puree
  • 350ml Beef Stock (made with 1 beef stock cube)
  • 100ml Red wine or Extra Stock
  • 1 tsp Dried oregano
  1. Preheat the oven to 200c/Fan 180c/Gas 6.
  2. To make the sauce, fry the onion gently for 5 minutes or until softened, stirring regularly.
  3. Add the tomatoes to the pan and stir in the tomato puree, stock, wine, if using, and oregano. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
  4. Bake the meatballs for ten minutes or until lightly browned on all sides.
  5. Add the meatballs to the pan with the tomatoes and cook for ten minutes more, stirring occasionally until the meatballs are cooked through and the sauce is rich and thick.
  6. Boil the lasagne sheets for seven minutes or until tender, stirring occasionally to stop the lasagne sticking together. Drain in a colander.
  7. Take the meatballs and sauce off the heat. Add the lasagne and mix lightly.
  8. Tumble the lasagne and meatball sauce into a large lasagne dish. Pull up a few of the lasagne sheets with a fork.
  9. Sprinkle with the cheese and bake for ten minutes or until the cheese has melted and the sauce is beginning to bubble.

Honey & Sesame Pork & Spring Onion Skewers

150 Calories per serving

Honey & Sesame Pork & Spring Onion Skewers

Serves 6

  • 450g Pork Tenderloin
  • 2 Garlic Cloves
  • 5cm Piece of Fresh Ginger
  • 2tsp Honey
  • 2tbsp Soy Sauce
  • 1tbsp Toasted Sesame Oil
  • 1tbsp Sesame Seeds
  • 6 Spring Onions
  1. Soak 12 Skewers in warm water
  2. Cut the pork into 36 pieces.
  3. Mix the garlic, ginger, honey, soy sauce, sesame oil and seeds and mix into the pork.
  4. Leave for 20 minutes
  5. Thread a piece of pork followed by spring onion onto skewer repeat until have 3 pieces of pork on each skewer
  6. Grill on a high heat for 3-4 minutes on each side

Chickpea & Chorizo Stew

4 Propoints per serving

Serves 4

  • 1 Onion
  • 2 Carrots
  • 2 Peppers
  • 3 Garlic Cloves
  • 1 Red Chilli
  • 75g Chorizo
  • 1tsp Smoked Paprika
  • ½ tsp Ground Cinnamon
  • 1tbsp Red Wine
  • 400g Chopped Tomatoes
  • 400ml Chicken Stock (Made from 1 Cube)
  • 400g (Tin) Chickpeas
  • 200g Spinach
  • 4tbsp Soured Cream
  1. Fry onions for 5-10 minutes until softened
  2. Add the carrots and peppers and cook for 5 minutes. Season.
  3. Stir in the garlic, chilli and chorizo and cook for 2 minutes
  4. Add the paprika and cinnamon. Stir together and add the wine, tomatoes and stock.
  5. Bring to the boil, turn down to a simmer and cook for 10 minutes
  6. Drain the chickpeas, then stir them in, along with the spinach and warm through until the spinach wilts.
  7. Serve in bowls and top with a dollop of soured cream

Swedish Meatballs

01d0bcd9191ffbd957f7ddf5bc55d0041654d7ffc7368 Calories per Serving (9 Propoints)

Swedish Meatballs

Serves 4

  • 1 Onion
  • 1 Garlic Clove
  • 300g Beef Mince
  • 300g Pork Mince
  • 100g Breadcrumbs
  • 50ml Milk
  • ½ tsp All Spice
  • ½ tsp Nutmeg

Gravy

  • 100ml White Wine
  • 500ml Beef Stock
  • 2tbsp Single Cream
  • 1tbsp Redcurrant Jelly or Cranberry Jelly
  1. Preheat the oven to Gas Mark 6 (200c)
  2. Fry the onion until translucent
  3. Add the garlic for the last minute allow to cool
  4. Mix all the meatball ingredients and roll into balls around 40g
  5. Bake for 12-15 minutes
  6. Boil the wine until it has halved in size.
  7. Add the stock to the wine and allow to simmer for 5 minutes
  8. Add the single cream and jam. Season
  9. Put the meatballs into the gravy and simmer for 5 minutes