DINNERS
(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.