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Meatballs in rich sun dried tomato sauce – serves 4 –
Main meal
12oz lean minced beef - ½ onion, peeled and grated
14oz can chopped tomatoes - 2 tbsp grated parmesan
Salt and pepper - 2 tsp fresh thyme
1 garlic clove, peeled & crushed
1 tbsp olive oil
6 sun dried tomatoes in oil, drained and sliced
In a bowl, combine the beef, onion, garlic, half the thyme
and the parmesan, and season well. Roll the mixture into
35-40 bite sized balls. Heat the oil in a large non stick frying
pan until hot, and then add the meatballs in batches and fry
untill brown all over. Keep the cooked meatballs warm while
you fry the remaining ones. Add the chopped and sun dried
tomatoes and remaining thyme, season and simmer gently for
About 20 minutes. Serve with 3oz (dry weight) spaghetti.
(minced quorn could be used as an alternative)
Cheesy baked mushrooms – serves 2 as evening meal choice
4 large field mushrooms 1 small red chilli, sliced
4oz low fat cream cheese 6 spring onions, finely chopped
4 slices parma ham salt and freshly ground pepper
1 tbsp chopped fresh mixed herbs, e.g. parsley, chives,
Oregano
Preheat the oven to 200c, 400f, gas mark 6. Wipe
the mushrooms with damp kitchen paper and place in a
roasting tray, face side up. In a small bowl, mix together
the chilli, herbs, cheese and onion and season with salt
and black pepper. Divide the mixture between the mushrooms
placing a spoonful in the centre of each. Wrap each
mushroom in a slice of parma ham and bake in the oven for
10-15 minutes until cooked. Serve hot with an oven baked
Sweet potato plus other vegetables or salad and sweet
chili sauce.
Here’s a tip – if vegetarian use thin strips of courgette
cut with a vegetable peeler instead of Parma Ham.
Main meal
12oz lean minced beef -
1 tbsp olive oil
6 sun dried tomatoes in oil, drained and sliced
In a bowl, combine the beef, onion, garlic, half the thyme
and the parmesan, and season well. Roll the mixture into
35-
untill brown all over. Keep the cooked meatballs warm while
you fry the remaining ones. Add the chopped and sun dried
tomatoes and remaining thyme, season and simmer gently for
About 20 minutes. Serve with 3oz (dry weight) spaghetti.
(minced quorn could be used as an alternative)
Cheesy baked mushrooms – serves 2 as evening meal choice
4 large field mushrooms 1 small red chilli, sliced
4oz low fat cream cheese 6 spring onions, finely chopped
4 slices parma ham salt and freshly ground pepper
1 tbsp chopped fresh mixed herbs, e.g. parsley, chives,
Oregano
Preheat the oven to 200c, 400f, gas mark 6. Wipe
the mushrooms with damp kitchen paper and place in a
roasting tray, face side up. In a small bowl, mix together
the chilli, herbs, cheese and onion and season with salt
and black pepper. Divide the mixture between the mushrooms
placing a spoonful in the centre of each. Wrap each
mushroom in a slice of parma ham and bake in the oven for
10-
chili sauce.
Here’s a tip – if vegetarian use thin strips of courgette
cut with a vegetable peeler instead of Parma Ham.
