Don't let the healthy ingredients fool you – this lasagne tastes as good as the high fat version – minus the calories!
- 2 teaspoons olive oil
- 800g lean mince (beef, chicken or pork)
- 3 cloves garlic, crushed
- 810g crushed tomatoes with herbs
- 2 tablespoons tomato paste
- 300g packet frozen spinach, thawed
- 500g tub low-fat cottage cheese
- 375g packet fresh lasagne sheets
- 680g can condensed tomato soup
- 1 cup shredded mozzarella cheese
Preheat oven to 180‚àö¬¢‚Äö√Ñ√ª‚àÜ√≠. Heat oil in a large saucepan. Brown mince and garlic well. Stir in tomato paste and tomatoes. Simmer for 15 minutes to cook the mince thoroughly. Put the thawed spinach into a strainer, squeeze out all the liquid then mix lightly with the cottage cheese.
Using a large dish, spread a thin layer of the mince mixture over the base. Follow with a sheet of lasagne, more mince, lasagne, the cottage cheese mixture, more lasagne, remaining mince and and a final sheet of lasagne. Pour over tomato soup to cover lasagne completely. Sprinkle with cheese and bake for 30-35 mins or until golden. Stand for 5 minutes before serving.
Poached Salmon with Steamed Vegetables
This is a great recipe for a light, healthy dinner. Try to get really lean salmon fillets or portions, and use a good quality stock for maximum flavour.
- 4 salmon fillets
- 1 litre fish or vegetable stock
- Broccoli flourets
- 2 carrots, slice
- Other vegetables of choice
Cut all vegetables into equal sizes. Set to steam. Poach the salmon in the stock over a light simmer for about 12 minutes. Serve with vegetables, drizzle with a light soy sauce and sesame oil before eating.
‚àö¬¢‚Äö√á¬®¬¨¬ÆYummy and filling, this casserole will be a hit with all the family!
- 1 tablespoon olive oil
- 250g lean bacon rasher, diced
- 2 cloves garlic
- 1 brown onion, coarsely chopped
- 800g beef topside, cub into 3cm cubes
- 2 tablespoons flour
- 420g can vegetable beef soup
- 415g can crushed tomatoes
- 2 cups water
- 3 tablespoon barbeque sauce
- 1 tablespoon Worcestershire sauce
- 250g button mushrooms, cut in half
Heat oil in a large saucepan. Fry bacon, garlic and onion, stirring, for 4-5 minutes until onion softens. Remove to a small bowl using a slotted spoon. Toss the beef and flour together in a plastic bag until well coated. Reheat oil and brown beef in batches. Return bacon mixture and beef. Stir in soup, tomatoes, water and sauces until combined. Cover and simmer for around 15-20 minutes. Add the mushrooms. Cover and continue to simmer or bake in a slow oven for a further 40 minutes or until beef is tender. Serve with steamed rice, mashed potato and seasonal vegetables.
Stir-Fried Chicken with Snow Peas and Mushrooms
This delicious stir-fry taste authentic, and is sure to fill some empty tummies.
- 2 lean chicken breasts, skin and fat removed and slice into thin strips
- 2 cloves garlic, crushed
- 2 teaspoons grated ginger
- 1 large handful snow peas
- 1 large handful sliced mushrooms
- 2 tablespoons mirin
- 2 tablespoons light soy sauce
- Baby corn, halved, if desired
Heat some oil in a non-stick wok over high heat. Swirl to coat wok evenly. Stir-fry the chicken until cooked through and browned, occasionally adding a touch of water to prevent sticking. Add the garlic, ginger, snow peas, mushrooms, baby corn, mirin and soy sauce. Toss to warm through and lightly cook vegetables. Serve on a small amount of steamed brown rice.