Easy Healthy Meals - Part of Your Easy Healthy Diet

You can steam the veg, cook them in the microwave with a little water or stir fry with just a spray of oil.

I always use onion, and usually garlic as well for flavour. Then add any of the following: finely diced mushrooms, broccoli florets, cauliflower florets, diced carrot, peas, sweetcorn niblets, canned pulses (chickpeas, any type of bean), finely chopped leeks, chopped mange tout or snowpeas – or any other fresh, seasonal vegetable.

Add fresh herbs to taste if you have them.

When the pasta is cooked, stir the vegetables through, with some pesto or tomato sauce – either home made or organic bottled varieties – scatter over some grated Parmesan, and there you have it.

© Healthy Eating Made Easy

You can add a can of flaked tuna or some diced cooked chicken to make the dish more substantial. Put the dressed pasta into an ovenproof dish. Make a béchamel sauce, by blending together 50g (1/2 cup) flour with 50g (1/4 cup) butter or vegetable spread over a low heat, and gradually beating in 450ml (2 cups) skimmed or semi-skimmed milk to form a sauce.

Season with pepper and grated nutmeg and pour over the pasta. Scatter grated cheese on top and bake in a moderate oven for 25 minutes, or until the top is browned and bubbling. Serve with green vegetables or salad.

I don't buy bottled curry sauces because it's just as quick to make your own sauce, and they can contain salt, sugar and fat, not to mention thickeners like modified maize starch that I just don't want in my dinner, thanks.

Soften an onion in a little oil, add a crushed garlic clove and cook for a minute or two. Stir in your curry flavoring - I often use a simple sprinkle of curry powder, or you can use a curry paste.

Pastes come in a multitude of types, from Korma to Thai red curry, so choose a mild variety - definitely avoid the Vindaloo! Even better, make your own paste from fresh ingredients - you'll get a wonderful aromatic flavor, but this will add to the time you take to get supper on the table.

Stir the curry flavoring through the onion, then pour on stock or water - around 2 cups/500ml if you're serving 4 people.

You can also add a chunk of creamed coconut and let it melt into the sauce, or use coconut milk instead of some of the stock. This adds a delicious flavor and texture, but also increases the fat in the dish - your choice.

I also like to add a squidge of tomato puree. Then stir in your main ingredients - fresh vegetables (raw if they are cut small and will cook quickly, like squash or broccoli, cooked if they are larger or slower to cook, like potatoes or carrots).

Bring to the boil, then simmer until the vegetables are cooked. I often throw in a couple of handfuls of chopped, washed fresh spinach towards the end of cooking time, to add color and nutritional value.

Serve with brown rice. Flavors improve overnight, so this is one to make in large quantities and serve twice.

I usually stick to two or at most three different types. First in, is either a finely chopped onion, or a chopped bunch of spring onions (scallions). Toss those around in your wok for a few minutes, then add a couple of chopped red or yellow peppers. Finally, in goes a big pile of washed and shredded green leaves – spinach, spring greens, pak choi.

Keep on frying until the greens are wilted. For more substance, add cooked prawns, finely sliced chicken or cubes of tofu. Dress with soy sauce and a squeeze of lemon, serve with rice or noodles.