Roast Vegetables, Lentils and Halloumi
by Elizabeth
(Healthy Eating Made Easy)
Roasted vegetables - make enough for 4, using a roasting pan rather than a tray.
While they're cooking, cook 150g red lentils. Cover with water, bring to a fast boil and cook for 10 mins. Turn the heat down and simmer until done, drain well.
When the roast veg are tender, add the cooked lentils, spreading them over the veg. Put slices of halloumi cheese (use halloumi light if you prefer) over the top and melt the cheese under a hot grill.
We ate this with chapatis and a lettuce/avocado/tomato salad.
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Pancakes with bacon stuffing
by Elizabeth
(Healthy Eating Made Easy)
Make 8 pancakes.
For the filling, snip up 4 rashers of lean back bacon, removing fat, and brown in a little olive oil. Add one bunch of chopped spring onions (scallions)and cook for a few moments.
Add 300g washed and well-drained baby spinach to the pan and cook until the spinach wilts down. Tip contents of pan into a colander and press well to remove moisture.
In a bowl, mix 150g low fat cream cheese with herbs with 150g cottage cheese. Stir in the spinach mixture.
Spread one-eighth of the mixture on to a pancake, roll up and place in an oven-proof dish. Repeat with all pancakes. Pour over some warmed passata, mixed with canned tomatoes if you wish, as a tomato sauce (optional), or simply scatter over some grated Parmesan cheese.
Bake at 180C (gas 4) until bubbling and browned - around 30 minutes, serve with salad.
Enough for 4.
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Baked potatoes with tuna
by Elizabeth
(Healthy Eating Made Easy)
Baked potatoes with tuna are a simple winter recipe.
Scrub a medium potato for each person, prick the skin a few times with a fork and bake in a medium oven for about an hour until tender to the point of a knife.
Take them out of the oven, cut in half and scoop out the insides, being careful not to break the skin. Mash the potato together with drained, flaked tuna and seasoning. Add grated cheese if you like.
Scoop back into the skins, place on baking sheet and bake again for 10-15 mins until crisp and browned.
Serve with salad.
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