Mustardy Leek & Potato Bake

9 ProPoints Per Serving

Mustardy Leek and Potato BakeMustardy Leek & Potato Bake

Serves 4

  • 450g Potato
  • 450g Leek
  • 1 Clove Garlic
  • 50g Grated Cheddar Cheese
  • 2 tbsp Margarine
  • 2 tbsp Flour
  • 600 ml Milk
  • 100g Soft Cheese
  • 2 tbsp Mustard
  1. Put the potatoes in a large pan of boiling, salted water and cook for 30 mins, until tender.
  2. Meanwhile heat a large casserole and spray with the cooking spray then add the leeks and season. Cover and leave to sweat for 20 mins over the lowest possible heat.
  3. To make the cheese sauce, melt the margarine in a small saucepan then add the flour. Cook, stirring, for 2 mins, then add the milk, little by little, stirring until each addition is incorporated smoothly into the sauce. Add the soft cheese and heat gently, stirring until melted in, then add the mustard, season and set aside.
  4. Preheat the oven to gas Mark 4/180ºC/350ºF.
  5. Drain the potatoes and chop into cubes
  6. Add to the leeks along with the garlic and cheese sauce, stirring gently to combine.
  7. Sprinkle the grated cheese over the top and bake for 20 mins.

Pea, Bacon & Mustard Macaroni Cheese

19 ProPoints per Serving (775 Calories)

Pea, Bacon & Mustard Macaroni CheesePea, Bacon & Mustard Macaroni Cheese

Serves 4

  • 6 Rashers of Bacon
  • 250g Peas
  • 4 Spring Onions
  • 350g Macaroni
  • 50g Cheese

For the Cheese Sauce

  • 50g Spread
  • 50g Plain Flour
  • 500ml Milk
  • 120g Cheese
  • 200g Cream Cheese
  • 3tsp English Mustard
  1. Heat the butter and add the flour.
  2. Mix together and cook on a low heat for 2-3 minutes
  3. Remove from the heat and add the milk, place back on heat until starts to boil and remove.
  4. Stir in the cheese and mustard. Season.
  5. Fry the bacon for 5-7 minutes
  6. Add the peas and spring onions for a further minute
  7. Cook the pasta according to the packet instructions
  8. Mix the cheese sauce with the pasta and peas. Sprinkle over grated cheese.
  9. Grill until golden brown

Honey & Mustard Broccoli Slaw

1 ProPoint per Serving (38 Calories)

Honey & Mustard Broccoli Slawhoney-mustard-broccoli-slaw-300x225

Makes 4 cups total (each serving ½ cup)

  • 3 tablespoons light mayonnaise,
  • 2 tablespoons nonfat plain Greek yogurt or nonfat plain yogurt
  • 2½ tablespoons spicy brown mustard (not Dijon)
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons honey
  • Fresh cracked black pepper, to taste
  • 1 (12 oz) bag broccoli slaw, about 5 cups
  • ⅓ cup scallions, chopped (green part only)

1. To make the coleslaw dressing-In a small bowl, mix together mayonnaise, yogurt, mustard, vinegar and honey. Refrigerate until ready to serve.

2. Just before serving, add broccoli slaw and scallions to a bowl. Toss with dressing.

3. Leftovers can be refrigerated and served the next day. It still tastes great.

Makes 4 cups total (each serving ½ cup)