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

French Onion Soup

163 Calories per serving (4 Propoints per Serving)

French Onion Soup016bfb29538cbcbff2352bec7b2012fdec4893bd7f

Serves 4

  • 15g (½oz) butter
  • 1tbsp vegetable oil
  • 750g (1½lb) onions, peeled and thinly sliced
  • 2tsp flour
  • 1 litre vegetable or beef stock

Heat butter and oil in a large pan and fry onion over a low heat for 30 minutes, stirring occasionally until caramelised.

Add flour and stir for 1 minute.

Add stock and stir until smooth. Simmer for 30 minutes.

Chicken Tikka Kebab & Minted Onions

320 Calories per serving

Chicken Tikka Kebab & Minted OnionsChicken Tikka & Minted Onions

Serves 4

  • 140ml Crème Fraiche
  • 60g Tikka Curry Paste
  • 2tsp Sweetener
  • 500g Chicken Breast
  • 2 Onions (1Roughly Chopped & 1 Finely Sliced)
  • 2tsp Mint Sauce
  1. Combine 100ml crème fraiche with the curry paste and sweetener in a bowl.
  2. Add the chicken and toss to coat.
  3. Leave to marinate for 3-4 hours
  4. Over a medium heat fry the chicken and roughly chopped onion for 10 minutes
  5. Combine the finely sliced onions with the remaining crème fraiche and mint sauce then mix to combine

Apple & Sultana Cake

277 Calories per Slice (8 Propoints)

Apple & Sultana Cake01c1ba6be72952b81f13dc2c86262c17272622b3b1

Serves 12

  • 200g Butter
  • 200g Muscovado Sugar
  • 1 Lemon Zest
  • 1 ½ tsp Ground Cinnamon
  • ½ Whole Nutmeg (Grated)
  • 3 Eggs
  • 200g Self- Raising Flour
  • 4 Apples (2 Peeled and Grated 2 Cut into Slices)
  • 2 Handfuls of Sultanas
  1. Preheat the oven to Gas Mark 4 (180c) Grease and line an cake tin with baking parchment
  2. Beat the butter, sugar, lemon zest and spices
  3. Add the eggs and beat in the flour
  4. Fold in the grated apple and sultanas. Pour into cake tin
  5. Arrange the apple slices on top and bake for 65-70 minutes.

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

Lamb Burgers

215 Calories

Lamb Burgers0122cb0c5de2e42126d697aab8060475a1aa761d56

Serves 6

  • 1 Onion
  • 2 Garlic Cloves
  • 500g Lamb Mince
  • 50g Breadcrumbs
  • 2tsp Mint
  • 1tsp Oregano
  • 1tsp Rosemary
  • Zest 1 Lemon
  • Pinch of Cinnamon
  • 50g Yoghurt
  1. Preheat the oven to Gas Mark 7 (220c)
  2. Fry the chopped onions and cook until soft
  3. Add the garlic and cook for 2 minutes. Allow to cool
  4. Mix all the ingredients together and season
  5. Divide into 6 and make into patties
  6. Bake in oven for 12-15 minutes

Chicken Cacciatore

159 Calories per Serving

Chicken CacciatoreChicken Cacciatore

Serves 4

  • 2 Onions
  • 4 Garlic Cloves
  • 1tsp Rosemary
  • 4 Chicken Thighs
  • 4 Chicken Drumsticks
  • 150ml White Wine
  • 150ml Chicken Stock
  • 200g Chopped Tomatoes
  1. Fry the onions on a low heat for 15 minutes until they are soft
  2. Add the garlic and rosemary for another couple of minutes
  3. Turn up the heat, push the onions to one side and add the chicken. Fry until lightly browned. Then mix with the onions
  4. Pour in the white wine and allow to bubble down
  5. Add the chicken stock and tomatoes, then season
  6. Turn the heat down, cover and simmer for 45 minutes