Favourite recipes

This is my collection of fantastic recipes ideal for anyone wanting to adopt a low fat healthy diet.

* Mixed Vegetable Pearl Barley Risotto from Utterly Scrummy
* Carrot & Lentil Soup from What Rachel ate today
* Sausage Casserole (Slow cooker recipe)

Chilli Meatballs

Serves 4
Takes 30 mins
303 calories per serving

Ingredients
500g extra lean beef mince
30g sachet chilli con carne spice mix
1 onion, grated
low fat cooking spray
1 green chilli, de-seeded and sliced
2 tablespoons tomato puree
2 x 400g cans chopped tomatoes
150ml beef stock
400g black beans in water, drained and rinsed/or red kidney beans
salt & pepper

Method
- Mix together mince beef, half the chilli spice mix and onion. Shape into 24 small meatballs
- Heat a wide, deep saucepan and spray with cooking spray, cook meatballs in batches for 10 minutes, turning occasionally until brown all over, remove from pan
- Spray pan again with cooking spray and add chilli, tomato puree and remaining spice mix. Cook for 1 minute. Stir in the tomatoes and stock and bring to boil. Simmer for 10 minutes, stirring occassionally.
- Return the meatballs to the pan and stir in the black beans, simmer for a further 5 minutes until thickened and meatballs are cooked through.
- Add required amount of seasoning and serve immediately

Weight Watchers Vegetable Curry – taken from Esource

ProPoints® value: 1
Servings: 4
Preparation Time: 20 min
Cooking Time: 45 min

Ingredients
5 spray(s) Cooking Spray Calorie Controlled
1 large Onion, All Types, finely chopped
2 clove(s) Garlic, crushed
1 tablespoons Ginger, Root
2 tablespoons Curry Powder, (or according to taste)
450 g Butternut Squash, peeled, deseeded and chopped
1 portion(s) Cauliflower, Raw, broken into florets
1 medium Courgette, sliced
1 medium Pepper, Red, deseeded and chopped
125 g Beans, Green, sliced
800 g Tomatoes, Whole or Chopped, Canned, chopped
1 cube(s) Stock Cube, Vegetable, made up to 450 ml (3/4 pint) as per packet instructions
2 tablespoons Coriander, Fresh, a handful, including stalks, roughly chopped ½ teaspoons
Salt, to taste ½ teaspoons
Pepper, Black (Whole, Cracked or Ground)

Method
1. Mist a large saucepan with spray cooking oil. Sauté onion, garlic and ginger until softened, but not browned, about 3-4 minutes.
2. Add curry powder and stir well, then add all the vegetables, canned tomatoes, stock and most of the coriander. Heat until boiling. Reduce heat and simmer, covered, for 45 minutes, or until vegetables are tender.
3. Check seasoning, adding salt and pepper to taste.
4. Serve, garnished with coriander.