Table of contents
Ragu Tagliatelle
Syn Value: Free on EE
Serves 4
Fry Light
1 onion, finely chopped
3 garlic gloves, finely chopped
1 tsp dried red chilli flakes
1 tsp ground cinnamon (I didnt use it)
1lb extra lean minced beef
2x 400g cans chopped tomatoes
200g passata with garlic and herbs
A large handful of fresh basil leaves, finely chopped
1tsp artificial sweetener
Salt/Pepper and any other spices you fancy
A pack of baby button mushrooms, quartered (optional, but I love mushrooms)
Pasta of your choice (I used Tagliatelle)
1. Spray a large pan with Fry Light and place over a medium heat. Add the onion, garlic and chilli flakes and stir-fry fro 2-3 minutes.
2. Add the ground cinnamon (if using) and beef and stir-fry for 3-4 minutes. Then add the tomatoes, passata, basil, sweetener, mushrooms and season well. Bring to the boil, cover and cook over a low heat for 20-25 minutes, stirring occasionally.
3. Meanwhile, cook the pasta as per packet instructions and then divide between your plates and spoon over the Ragu.
Double Pasta Lasagne
4 syns for the whole recipe on green and EE
2 Macaroni Pasta and Sauce
2 tins of chopped toms
1 packet of quorn mince or normal mince on EE
1 tsp artificial sweetner
1 onion
1 clove garlic
1 tsp mixed herbs
Lasange sheets (amount depends on the size of your dish)
Enough cheese to cover the top
1. Chop the onion and crush the garlic. Fry in frylight until soft. Add the tomatoes and artificial sweetner. Cook for about 10 mins and then add the herbs. Then add the quorn mince and cook over a low heat until quorn mince is cooked.
Meanwhile, make up the pasta'n'sauce. I use a HEXA of milk to make it really creamy but it's up to you if you just want to use the water. Make sure that you don't make the pasta and sauce too thick as this is going to be your white sauce.
2. Place a layer of the mince in a lasange tray or whatever you usually use. Then cover the mince with your lasange sheets. Then cover the lasange sheets with a layer of pasta and sauce. Then cover the pasta and sauce with mince. Then cover the mince with lasange sheets, then the lasange sheets with the last bit of pasta and sauce, and then, finally sprinke with the cheese.
3. Cook in the oven for about 45 mins at 180 degrees, until cheese is bubbling and lasange sheets cooked.
Chicken Fingers
Serves 2
1.5 syns (Plus 2 HEb's) for entire recipe
Approx 1 syn and 1 HEb per person on RED or Extra Easy
Ingredients
2 chicken breasts, cut into strips
1 egg
2 tsp of honey
1 tsp of mustard
2 x HEb of wholewheat bread
Black pepper
Mixed Herbs
optional: spicy seasoning
Method
Put the wholemeal bread into a food processor to make into breadcrumbs.
In a shallow dish combine the honey, egg and mustard.
In another shallow dish, mix the wholewheat breadcrumbs, sprinkling of black pepper, mixed herbs and spicy seasoning.
Preheat oven to 200c of 400f
Spray a frying pan with non stick spray.
Dip the chicken strips into the egg mixture and then into the breadcrumbs and brown until golden on each side, repeat this with all chicken strips and transfer to a baking tray.
Bake in the oven for approx 10-15 mins until chicken is cooked through and tender.
Lovely Frittata
Cooked Pasta (I use spiralli, but anything you fancy. Linguine is nice as well)
5 eggs
1HEA choice Milk
Spices as you prefer (I use salt, pepper, paprika, chilli, curry and oregano)
Jalapenos (if you like it hot)
Cheese
Fry Light
Preheat oven at 250C. In a large frying pan, heat the frylight and fry the pasta a little bit. In the meantime whisk your eggs in a bowl and add your milk. I usually add some salt and pepper at this point.
Once your Pasta is warm pour over the egg mixture. Usually half of the pasta is sticking out, depending on how much pasta/milk you use. I lower the heat and add my jalapenos and spices. Once it's set a bit and the bottom is nice and brown, turn off the heat.
Cover with cheese (I usually have this on a green day so I use 1HEA and 2HEB) and then put it on the topshelf in the oven. Bake for about 10 minutes and then switch on the grill. Leave under for a few minutes until the cheese is bubbly and golden. It's lovely cause the pasta that sticks out gets nice and crispy.
