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
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Chicken in a Tomato and Chorizo Sauce

9 ProPoints

Chicken in a Tomato and Chorizo SauceChicken in Tomato Chorizo Sauce

Serves 4

  • 4 Chicken Breasts
  • 75g Chorizo
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 2 Garlic Clove
  • 400g (Can) Chopped Tomatoes
  1. Brown the chicken for 5 minutes then remove
  2. Fry the chorizo, peppers and garlic together for 3 minutes until the peppers start to caramelise
  3. Add the tomatoes to the pan and bring to a simmer. Return the chicken and simmer for 10 minutes

Stuffed Red Peppers

4 Propoints per Serving

Stuffed Red PeppersIMG_1257

Serves 4

  • 4 Red Peppers (Halved and De-seeded)
  • 4 Smoked Bacon Medallions
  • 6 Eggs
  • Pinch Cayenne Pepper
  • 1tsp Chives

 

  1. Heat the oven to gas mark 6 (200c)
  2. Roast Peppers with the cooking spray and roast for 10 minutes
  3. Fry the bacon for 5 minutes
  4. Divide among the peppers
  5. Beat together the eggs, cayenne pepper and chives. Season and pour into the pepper halves.
  6. Roast for 20-25 minutes

Chicken & Ratatouille Lasagne

7 ProPoints per serving

Chicken & Ratatouille LasagneIMG_1224
Serves 6

• 500g Chicken Breast
• 1 Chicken Stock Cube
• 40g Cornflour
• 450ml Milk
• 1 Bay Leaf
• 8 x 20g Sheets Dried Lasagne
• 40g Parmesan Cheese
• 2 Red Onions
• 1 Aubergine
• 3 Mixed Peppers
• 2 Courgettes
• 3 Garlic Cloves
• 2 x 400g (Can) Chopped Tomatoes
• 1tsp Dried Mixed Herbs

1. In a saucepan place the chicken pour over boiling water and add the chicken stock.
2. Bring to the boil, cover and remove from the heat. Leave to stand for 15 minutes
3. Fry the onions and aubergine for 4 minutes covered
4. Add the peppers courgettes and garlic and cook for a further 4 minutes
5. Mix in the tomatoes, mixed herbs and season. Simmer for 10 minutes
6. Heat the milk with the bay leaf until just boiling. Add a little to the cornflour.
7. Remove from the heat ad mix in the cornflour. Stir until thick
8. Preheat the oven to Gas Mark 4 (180c)
9. Spoon the vegetables into the bottom of a dish. Top with lasagne and layer with ratatouille and sliced chicken. Top with more sheets the white sauce and sprinkle with the cheese
10. Bake for 40-50 minutes

Chicken & Vegetable Kebabs

6 Propoints per serving

Chicken & Vegetable KebabsChicken & Vegetable Kababs

Serves 4

  • 490g Chicken Breast
  • 2tsp Olive Oil
  • 1tbsp Lemon Juice
  • 1tbsp Honey
  • 1tbsp Soy Sauce
  • 2 Peppers
  • 2 Red Onions
  • 1 Courgette
  1. Mix the chicken and all ingredients
  2. Leave to marinate for at least 1 hour
  3. Soak the skewers in Water
  4. Preheat the grill
  5. Thread the chicken and vegetables onto the skewers
  6. Grill for 10-12 minutes until chicken is cooked through

Tuna with Ratatouille

9 ProPoints Per Serving (404 Calories)

Tuna with RatatouilleTuna with Ratouille

Serves 4

  • 4 x 200g Tuna Steaks
  • 1 Aubergine
  • 1 Courgette
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 2tbsp Olive Oil
  • 2 Onions
  • 4 Garlic Cloves
  • 1tsp Coriander
  • 400g (Can) Chopped Tomatoes
  1. Put the aubergines, courgettes and peppers in a bowl and toss with 1tbsp of oil. Season.
  2. Fry over a high heat until browned (about 3 minutes). Place in bowl
  3. Preheat the oven to gas mark 5 (190c)
  4. Add the remaining oil and fry onions for 3 minutes
  5. Add the garlic and coriander and cook for 2 minutes
  6. Stir in the tomatoes, mix in the vegetables and heat through.
  7. Cover and cook in oven for 25-30 minutes
  8. Stir and put back in the oven for 10-15 minutes
  9. Leave to stand
  10. Season the tuna and fry over a high heat for  around 2 ½ minutes