Ingredients
2 Onions
2 cloves of Garlic
1 Red Pepper
1 Green Pepper
6oz/170g Mushrooms
1lb/454g canned Tuna
12oz/340g canned Sweetcorn
500g Tomato Passata
2 tsp Oregano
12 sheets of Lasagne
200g very low/fat free Fromage Frais
100g Quark
2 Eggs
4oz/113g grated Cheese
pinch of Nutmeg
Fry Light
Salt and freshly ground Black Pepper for seasoning.
Method
Please see video below
Many thanks to SuzienShay for this video
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Showing posts with label Green Day - Pasta. Show all posts
Showing posts with label Green Day - Pasta. Show all posts
Monday, 25 July 2011
Thursday, 24 April 2008
Flanny's Any Flavour Bolognese Sauce
Before I do the usual layout, I have to say that this is my basic sauce and it tastes just like the top brand jar versions.
This one is extra garlic and onion, if you want mixed peppers half the onion and garlic and add whatever coloured pepper you like, red and yellow make it summery, green makes it rustic, cook the peppers when you cook the onion.
If you want a hot sauce add some chilli flakes or powder, if you like it really hot add some deseeded and chopped red chilli, add the chilli when you add the sweetener, garlic and mixed herbs.
For a Red (original) day, as below, use very lean minced beef, if you only have lean beef then check the syns.
For a Green day , for me it has to be quorn, but to be honest by packing it with the onion and peppers, it's filling in itself.
The point is it's easy to make and you can do anything with this sauce because it's so basic.
Ingredients
250g very lean minced Beef
500g Passatta
2 Onions
1 tspn of Garlic Granules
1 tspn of Mixed Herbs
1 tspn of Artificial Sweetener
Fry Light
Salt and freshly ground Black Pepper
Preparation
Peel and chop the onion.
Heat a dry frying pan, when hot add the minced beef to the frying pan and cook until all the mince is brown (no pink), break down with a spatula so that the mince isn't clumpy. Once cooked put the mince to one side in a bowl, use a spoon with holes so you leave the fat behind.
Wipe the frying pan with kitchen roll and spray the frying pan with Fry Light. Fry the onions until they are tender. Add the passatta to the frying pan and stir, add the mixed herbs, garlic granules and artificial sweetener, turn up the heat and stir, make sure that the mixture doesn't boil or splash.
Add the minced beef and continue to stir, taste the sauce to see if it's to your taste, if too bitter add a bit more sweetener.
Turn off the heat and put the pan to one side for half an hour, this let's the ingredients blend and releases the flavours from the herbs and garlic.
Return to the heat and once near boiling serve. Make sure if you eat this with pasta or bread that you add your syn values.
Sauce sin value per serving:
Red Day - with Beef - FREE
Green Day with Quorn - FREE
This one is extra garlic and onion, if you want mixed peppers half the onion and garlic and add whatever coloured pepper you like, red and yellow make it summery, green makes it rustic, cook the peppers when you cook the onion.
If you want a hot sauce add some chilli flakes or powder, if you like it really hot add some deseeded and chopped red chilli, add the chilli when you add the sweetener, garlic and mixed herbs.
For a Red (original) day, as below, use very lean minced beef, if you only have lean beef then check the syns.
For a Green day , for me it has to be quorn, but to be honest by packing it with the onion and peppers, it's filling in itself.
The point is it's easy to make and you can do anything with this sauce because it's so basic.
Ingredients
250g very lean minced Beef
500g Passatta
2 Onions
1 tspn of Garlic Granules
1 tspn of Mixed Herbs
1 tspn of Artificial Sweetener
Fry Light
Salt and freshly ground Black Pepper
Preparation
Peel and chop the onion.
Heat a dry frying pan, when hot add the minced beef to the frying pan and cook until all the mince is brown (no pink), break down with a spatula so that the mince isn't clumpy. Once cooked put the mince to one side in a bowl, use a spoon with holes so you leave the fat behind.
Wipe the frying pan with kitchen roll and spray the frying pan with Fry Light. Fry the onions until they are tender. Add the passatta to the frying pan and stir, add the mixed herbs, garlic granules and artificial sweetener, turn up the heat and stir, make sure that the mixture doesn't boil or splash.
Add the minced beef and continue to stir, taste the sauce to see if it's to your taste, if too bitter add a bit more sweetener.
Turn off the heat and put the pan to one side for half an hour, this let's the ingredients blend and releases the flavours from the herbs and garlic.
Return to the heat and once near boiling serve. Make sure if you eat this with pasta or bread that you add your syn values.
Sauce sin value per serving:
Red Day - with Beef - FREE
Green Day with Quorn - FREE
Monday, 14 April 2008
Syn Free Basil, Chilli and Lemon Pasta Salad
Ingredients
9oz/250g dried farfalle or short pasta shapes
1 green Chilli
7 oz/200g very low fat natural Fromage Frais
4 Spring Onions
1 Lemon
1 tspn Celery Salt
8 tbspns fresh basil leaves
Salt and freshly ground Black pepper
Preparation
Deseed and finely chop the green chilli, trim and finely slice the spring onions and chop the basil leaves.
Cook the pasta according to the makers instructions. Drain, rinse under cold water, drain again and transfer to 4 serving bowls and set to one side.
Finely grate the lemon rind into a bowl and squeeze in the juice. Add the fromage frais, celery salt, chopped basil, green chilli and season to the preferred taste.
Sprinkle the spring onions over the pasta and pour on the fromage frais mixture, toss to mix well and serve the salad lightly chilled or at room temperature.
Sin value per serving:
Green Day - FREE
9oz/250g dried farfalle or short pasta shapes
1 green Chilli
7 oz/200g very low fat natural Fromage Frais
4 Spring Onions
1 Lemon
1 tspn Celery Salt
8 tbspns fresh basil leaves
Salt and freshly ground Black pepper
Preparation
Deseed and finely chop the green chilli, trim and finely slice the spring onions and chop the basil leaves.
Cook the pasta according to the makers instructions. Drain, rinse under cold water, drain again and transfer to 4 serving bowls and set to one side.
Finely grate the lemon rind into a bowl and squeeze in the juice. Add the fromage frais, celery salt, chopped basil, green chilli and season to the preferred taste.
Sprinkle the spring onions over the pasta and pour on the fromage frais mixture, toss to mix well and serve the salad lightly chilled or at room temperature.
Sin value per serving:
Green Day - FREE
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