Woman (UK) - - Health -

(choose one, all serve four)

✱ Lamb ke­babs with pasta salad mix zest and juice of 2 un­waxed lemons, 3 crushed gar­lic cloves, 2 tsp each dried mint and oregano and a lit­tle sea­son­ing in a wide bowl. cut 600g lean lamb leg steaks, (all vis­i­ble fat re­moved), into chunks, add to bowl and mar­i­nate for 30 min­utes. mean­while, cook 350g dried pasta shapes ac­cord­ing to pack in­struc­tions, drain and mix with 1 diced cu­cum­ber, 200g quar­tered cherry toma­toes, 1 roughly chopped red onion, 2 tbsp fat-free vinai­grette and 1 tsp dried oregano. Thread lamb on to 8 metal skew­ers and cook un­der medi­umhigh grill for 7-8 min­utes, turn­ing oc­ca­sion­ally. serve with pasta.

✱ piri piri chicken bake make a few slashes in 4 skin­less and bone­less chicken breasts. rub in 3 chopped gar­lic cloves and 2 tbsp piri-piri sea­son­ing. Put 4 quar­tered red onions, 2 sliced pep­pers and 200g cherry toma­toes in an oven­proof dish, top with the chicken and spray with low calo­rie cook­ing spray. toss well and roast at 220c/fan 200c/ gas 7 for 25 min­utes or un­til cooked through. Scat­ter with chopped fresh co­rian­der and serve with cooked dried bul­gar wheat and lemon wedges. ✱ Turkey steaks with chunky onion sauce cook 1 sliced onion, 1 finely chopped gar­lic clove, 200g chopped mush­rooms, 2 chopped toma­toes, 1 tsp dried mixed herbs and 200ml boil­ing chicken stock in a pan over a high heat. Boil then sim­mer for 10 mins un­til thick­ened. Fry 4 lean turkey breast steaks over a high heat for 3-4 min­utes on each side. Sea­son sauce to taste and serve with the turkey steaks, po­ta­toes, and veg. ✱ crab and cour­getti Lin­guine cook 400g dried lin­guine ac­cord­ing to the pack in­struc­tions. put 1 veg stock pot and 200ml wa­ter in a small pan and bring to boil over medium heat. add 2 crushed gar­lic cloves, 2 sliced spring onions, 1 finely chopped red chilli and the grated zest of ½ un­waxed lemon and boil for 2-3 min­utes, adding 300g pre-pre­pared

cour­getti for the fi­nal minute. drain pasta and stir into sauce along with 2 drained 170g cans of crab­meat and some chopped fresh chives. scat­ter over more lemon zest, sea­son to taste.

✱ sweet potato curry Put 1 chopped onion,3 chopped gar­lic cloves, 2cm piece root gin­ger, (peeled and grated), 1 tbsp curry pow­der and 400g pas­sata in a large saucepan. Pour in 450ml boil­ing veg­etable stock and bring to boil. re­duce heat to medium-low, sim­mer for 7-8 min­utes and sea­son to taste. Peel 2 large po­ta­toes and 2 large sweet po­ta­toes and cut into chunks along with 3 red pep­pers. add to pan and sim­mer for 15 min­utes or un­til ten­der, then scat­ter with fresh co­rian­der sprigs and serve with pa­prika-spiced fat-free nat­u­ral yo­gurt and boiled dried rice.

Piri Piri chicken bake

Lamb ke­babs with pasta salad Sweet potato curry Tuck into crab and cour­getti lin­guine

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