Wednesday, August 24, 2005

Vegie Lasagne

Made a nice Vegie Lasagne
It is only about 4 points per serve - makes 4 servings

Bunch of silver beet (chopped)
1 carrot grated
1 small zucchini grated
1 Jar Raguletto Classic Tomato Pasta Sauce
1 tin diced or crushed tomatoes
6 small button mushrooms sliced (optional)
1 pkt Continental 4 cheeses sauce mix (mixed with water as per instructions on pkt)
dash of onion flakes (or a small onion chopped)
6 or 7 instant curly lasagne sheets
2 tablespoons grated parmesan cheese
Cook silver beet, carrot and zuchinni and onion in water for 10 minutes. Drain water from these vegies. Mix Pasta sauce and tomatoes with vegies.
Place a layer of lasagne sheets in lasagne dish. Next pour on a layer of tomato vegie mix, next a layer of thinly sliced mushrooms (optional), then pour on half the cheese sauce mix
Place on another layer of lasagne sheets, pour on more tomato vegie mix , another layer of lasagne sheets, the remaining tomato vegie mix and remaining cheese sauce mix.
Sprinkle on parmesan cheese.
Cover with foil and bake for approx. 40 to 45mins in a 180 degrees (moderate oven).
Delicious served alone or with a leafy salad.

Friday, August 19, 2005

Cottage Pie

500g heart smart mince
1 grated carrot
1 grated zucchini
1 pkt roast meat gravy mix
dash tomato sauce
dash worchestershire sauce
onion flakes
5 potatoes, boiled till cooked and mashed
parmesan cheese
pepper to taste

Brown mince in a little water and add onion flakes and sauces and vegies and roast meat gravy mix (mixed to packet directions). Simmer gently until mince and vegies are cooked.

Place mixture in casserole and top with mashed potato and sprinkle on parmesan cheese.
Bake in oven till very hot and cheese is melted and brown. (I sometimes add peas and corn to this recipe)

Serves 4 - 5 points per serve

Wednesday, August 17, 2005

Curried Scallops

Curried Scallops (3 1/2 points per serve - serves 4)

500g scallops
1 dessertspoon mustard
1 dessertspoon curry powder (or to taste)
1 dessertspoon low fat mayo
1 1/2 dessertspoons cornflour
onion flakes
1 1/2 dessertspoons olive grove margarine
1 1/2 cups low fat milk

Melt margarine slowly in pan. Take off heat and mix in mustard, curry, mayo, onion flakes and flour. Put back on heat and gradually heat and add milk, stirring all the time to avoid lumps. Add scallops and stir till boiling. Turn down and simmer for about 3 or 4 minutes. Add salt and black pepper to taste.

Serve on rice (points not included).

Friday, August 05, 2005


Buy yourself a popcorn maker. You won't regret it. Great low fat snack. Under a dollar a packet for popping corn. A packet last for ever. When corn is popped, spray it with a short spray of olive oil spray and sprinkle on your favourite seasoning. (I love chicken seasoning).