Steak and pea puree

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Serves 4 : Very easy : Quick

Ingredients
320gm oven chips

6 tomatoes, halved
4 tsp balsamic vinegar

4 cups frozen peas
2 Tblsp chopped mint
12 Tblsp Hellmann’s low fat mayo
400gm lean beef steak (fillet)
4 tsp Dijon mustard

Method
Heat the oven to 220ºC.

Spray two baking trays with non-stick cooking spray.
Place the tomato halves on one baking tray.
Sprinkle the balsamic over the tomatoes.
Spread the oven chips over the second baking tray.
Bake the tomatoes (middle to low shelf) and chips (top shelf) for 30 minutes,
or until the chips are nicely browned.

Boil the peas for 5 minutes.
Drain well.
Add the mint to the peas and blitz to a puree.
Beat in the mayo.
Keep warm.

Spray a ridged pan with non-stick cooking spray and place on the heat.
Spread the mustard over the steak.
Dry fry the steak for 5 minutes each side – or until cooked to your liking.
Allow the steak to rest for 5 minutes, then cut into thick fingers.

Serve the steak fingers on a bed of pea puree, alongside the tomatoes and chips.

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Bacon & cannellini bean pizza

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Serves 4 : Very easy : Quick

Ingredients
4 rasher lean low fat bacon
4 small naan breads
4-5 tblsp tomato paste
1 red onion, sliced
1 red/green capsicum, sliced
1 x 400gm can cannellini beans,
rinsed and drained
dried oreganum
120gm low fat mozzarella, grated

Method
Loosely wrap the bacon in grease-proof paper and microwave for 2 minutes.
Chop the bacon.
Roughly mash the cannellini beans.
Heat the oven to 200ºC.

Spray a baking tray with non-stick cooking spray.
Spread each naan bread with the tomato paste.
Place the naan breads on the prepared baking tray.
Top with the onion, bacon, beans, capsicum and oreganum.
Scatter over the mozzarella.
Sprinkle generously with oreganum.

Bake for 10 - 15 mins, or until the cheese is golden and the base is crispy.

Serve with a fresh green salad and oil free salad dressing, if desired.

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Lamb and apricot meatballs

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Serves 4 : Very easy : Very quick

Ingredients
400gm lean lamb
8 Turkish apricots
2 Tblsp good mint sauce
4 slices brown bread

1 red onion, finely chopped
1 tsp crushed garlic
2 tsp ground coriander
2 tsp ground cumin
1 x 400gm can chopped tomatoes

Pillow pack Woolworth’s beetroot and cranberry leaf salad
1 large carrot, grated
½ cucumber, sliced
4 Tblsp fat free natural yoghurt
4 pitta pockets

Method
Spray a pan with non-stick cooking spray.
Dry fry the onion, garlic and spices until the onion starts to soften.
Remove ½ the onion mix from the pan and allow it to cool slightly.
Add the chopped tomatoes to the remaining onion.
Simmer gently while you:

Put the lamb into a food processor and pulse until minced.
Add the bread, apricots, mint sauce and cooled onions to the processor bowl.
Pulse again until everything is well combined.
Use a teaspoon to portion and shape the minced mixture into balls.

Gently fry the meatballs and brown all over.
Drop them into the pan of tomato sauce and leave to simmer while you:

Plate up the salad and scatter the grated carrot over the top.
Arrange the cucumber slices to one side of the salad.
Measure the yoghurt into mini-bowls.
Share the meat balls and tomato sauce between the plates.

Serve with the warmed pitta pockets.

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