Ratatouille

Here is something I have been meaning to make for ages and I finally remembered to get all the ingredients in at once!

Ingredients

Tin of Chopped Tomatoes
1 Red Onion
1 Corgette (Zucchini)
1 Aubergine (Eggplant)
1 Red Pepper
1 Yellow Pepper
2 cloves of Garlic
Salt and pepper
Oregano
Basil

1. Chop the vegetables and crush garlic. Stirfry garlic with the vegetables for a couple of minutes.
2. Add the tin of chopped tomatoes, I also added half a tin of water.
3. Add herbs to taste.
4. Simmer until vegetables are soft.

I served mine with a chicken breast stuff with cream cheese, herbs and wrapped in ham with some broccoli. It is equally good on it's own with a sprinkle of cheese.

Pizza topped mushrooms

Ingredients 

Portobello Mushroom
Chopped Tomatoes
Vegetables (I used spring onions and peppers)
Garlic
Oregano
Basil
Ham
Cheese

1. Place mushroom in oven n 180 for 15 minutes
2. Chopped vegetables of your choice and fry with garlic, add chopped tomatoes and herbs
3. Take mushrooms out of oven and place vegetable mix in the mushroom and top with ham and cheese.
4. Return to oven until cheese is melted.

I served mine with slimming world chips and salad.

Mushy Pea Curry

So I'm sure if you are on slimming world you know all about the infamous mushy pea curry but for those of you that don't here is the simple, yet satisfying recipe.

Ingredients

2 cans of Mushy Peas
1 can of chopped tomatoes
Onions
Curry spices (I use 2 Oxo Indian cubes)

1. Fry the onions in some frylight until soft
2. Add the mushy peas, tomatoes and curry spices and simmer for 10 minutes
3. Blend until smooth.


I like this served with a chicken breast and rice. You can also add veggies if you are on extra easy to make up your 1/3 super free.

Chantenay Carrot and Pea Soup

Ingredients

1 bag of Chantenay Carrots
1 Onion
750 ml of vegetable stock (I use Knorr Stock Pots)
Garden Peas
Salt and Pepper

1. Top and tail the carrots, you can peel them but I left the skin on.
2. Fry the onions for couple of minutes then add the carrots

3. Pour 500ml of the stock into the pan and cook until carrots are soft.

4. Once soft blitz the soup until smooth and add the remainder of the stock. If you don't like your soups thick just add boiling water until it is the consistency you like. Add salt and pepper to season, you can also add herbs if you like.

5. Finally add the peas and warm through.

 I got 7 servings from this soup and it was delicious.

Spaghetti Vegetable

Ingredients
Spaghetti
Mushrooms
Broccoli
Spinach
2 eggs
28g parmesan or grated hard cheese
Garlic
Salt and Pepper
Mixed herbs

Method

1. Slice mushrooms and fry with some fry light, garlic and mixed herbs.
2. Place spaghetti in boiling, salted water.
3. Cook spinach and broccoli.
4. In a bowl mix together eggs, cheese, salt, pepper and cooked spinach.
5. Add cooked broccoli to mushrooms and stir fry.
6. Drain spaghetti and place in pan then add the egg mixture, mushrooms and broccoli.
7. Stir through spaghetti on a low heat until egg scrambles.


Syn free on Green and Extra Easy if using parmesan as healthy extra A