Vegetable Stack

1 kumara - cut into four 1cm thick slices
1 eggpant cut into four 1 cm thick slices
2 courgette cut into slices (diagonal)
2 capsicum - cut into slices
2 tablespoon olive oil
1 onion - diced
2 garlic cloves - finely diced or crushed
1 tin tomatoes
salt and pepper
1 teaspoon each dried oregano and basil
pinch of sugar
200 gm pack of feta cheese
4 large tablespoons of ricotta cheese
1/4 cup grated parmesan cheese


Pre-heat oven to 200 C.
Use half the oil to lightly coat kumara, eggplant, courgette and capsicum, season and roast for 30 minutes or until tender. Reduce oven to 180oC.
While the veges are roasting, make the tomato sauce: Saute onion and garlic in the remaining oil until tender, then season. Add tomatoes, herbs and sugar, and simmer for 15 minutes until thickened up a bit.
Place kumara slices into a large flat roasting dish. Top with eggplant slices. Then add a layer of feta cheese (sliced or diced) and top with courgette and capsicum.
Spoon tomato sauce over and around the four stacks. Top with a spoon of ricotta and the grated parmesan cheese.
Bake for 20 minutes until cheese is browned.

Oat and Raisin Loaf - 64 points per loaf - 12 slices/loaf = 5 per slice

So very easy, I didn't think it would be this delicious, but it is!

2 cups rolled oats (18 pro points)
2 cups self raising flour ( 28 pro points)
2 cups brown sugar (46 pro points)
2 cups dried fruit - I used raisins (28 pro points)
2 cups milk (8 pro points)
1/2 teaspoon cinnamon

mix - it makes quite a sloppy mixture - and pour into two loaf tins

cook at 150C for 1 hour.

cool on a rack before slicing. Serve spread with butter or olive oil spread.

Will toast ( after a couple of days) well.

Variations:

• Replace 1 cup of oats with 1 cup bran.
• Mix the fruit up a bit - add diced dried apricots, craisins, sultanas, etc
• Reduce the amount of sugar a bit - but you cannot use sugar substitutes. 
• Use raw sugar instead of brown
• Use wholemeal flour and 2 teaspoon baking powder instead of SR flour

Vegetable Bake 20 pro points - 4 per serve

Finished dish, golden and crunchy on top, rich and delicious underneath. 

Sautéed vegetables in casserole dish ready for cheese sauce.

1 tablespoon butter (3 pro points)

1 leek - sliced and washed

1 green pepper diced

1 courgette diced

1 carrot diced

1/2 head broccoli - cooked and chopped 

1 large potato sliced very thin (or par boil it and slice it thicker) (3 pro points)

salt and pepper

CHEESE SAUCE

1 tablespoon butter (3 pro point)

1 tablespoon flour (1 pro points)

1/2 teaspoon dry English mustard

1 cup milk

50 gms grated cheese (5 pro points)

salt and pepper

extra 50 gms cheese (5 pro points)

Sauté leek in butter and tip into casserole dish

add pepper, courgette and carrot to pan and sauté until half cooked, add to casserole dish with leeks and broccoli. Season. 

Make cheese sauce by melting butter in sauce pan, add flour, mix and cook for about 1 minute. Take off the heat, add milk and stir until lump free - return to heat and cook, stirring, until sauce thickens. Remove from heat, add mustard, cheese and seasoning. Stir into vege mix. Top with sliced potato and then sprinkle with extra cheese. 

Bake in moderate oven for about 45 minutes until top is golden. 

Serves 6 as a side dish. 

Really yummy. 

You can change the veges to anything you happen to have on hand. I had cooked broccoli and carrot in the fridge from last night, so I threw that in. You could top with slices kumara (sweet potato), or pumpkin, or mashed veges of any kind. 

Reduce pro points by leaving out the cheese, and replace potato with pumpkin. 

Smoked Fish Kegeree 33 pro points - 8 per serve

serves 4

Boil 2 eggs

Saute 1 onion in 1 tablespoon oil until tender (9 pro points)
add 2 teaspoons curry powder and vegetables of your choice. (Even frozen mixed vegetables would work.)
Cook until tender.
add 1 1/2 cups cooked rice. (8 pro points)

add 400 gms smoked fish, stir to combine and heat through (12 pro points)

top with quartered eggs. (4 pro points)

Pizza - 26 pro points - 13 per serve

Use the same bread recipe as for the garlic bread below. (16 pro points)

Instead of adding olive oil and garlic top with tomato paste, a little cheese, diced 1/2 onion, chopped tomatoes, chopped mushrooms, a little more cheese and salt and pepper. (10 pro points for 100 gm cheese)

Cook for about 20 minutes @ 210C. Yummy - best home made pizza I ever made.

serves 2.

Garlic Bread - 19 pro pints 5 per serve

I was playing around with an idea - using my flat bread recipe to make one big garlic bread - turned out fantastic. serves 4

1 cup flour (14 pro points)

 1/2 teaspoon salt

1 teaspoon sugar (1 pro points)

1 teaspoon baking powder

2/3 cup yoghurt (1 pro points)

Mix to form a dough - add milk or extra flour to get the consistency you want.

push out into a flat shape on a baking tray (use baking paper to prevent it sticking) 

Brush top with olive oil and crushed garlic - sprinkle over salt and pepper. (3 pro points for 1 teaspoon)

bake 220C for about 15 minutes until golden.

The bread is soft and tender.. Any crispy bits are crunchy and delicious. 

Pasta with Vegetable and Mince Sauce 48 pro points - 8 per serve

Tonight's dinner - serves 6:

1 tablespoon oil (4 pro points)

1 onion, peeled and diced

2 sticks celery, diced

2 carrots, diced

1 garlic clove crushed

500gm mince (20 pro points)

2 large mushrooms, diced

1 courgette, diced (you can use spinach instead)

2x 400gm tins chopped tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon chicken stock powder

250 gm dried pasta of your choice - I use fusilli (24 pro points)

heat oil in pan, then add onion, carrot, celery and garlic. Sauté until soft, then add mince and turn the heat up a bit. Stir until meat is brown, then add tomatoes, mushrooms, courgette and herbs and stock. It'll look like this:

Let it bubble away on a low heat for about 20 minutes while you cook the pasta. 

Once the pasta is cooked, drain it and toss in the mince sauce. Serve with a fine grating of Parmesan cheese.