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. 

Asian Pork Stir Fry - 39 Pro Points (10 per serve)

Serves 4
(sorry the pic is so bad - I'll make it again soon and take another pic)

500gm pork mince (low fat) (20 pro points)
1 teaspoon oil (2 pro points)
2 tablespoons soy sauce
1 teaspoon fish sauce
juice of 1 lime
1 teaspoon runny honey (2 pro points)
2 teaspoons sesame oil (3 pro points)
500 gm vegetables cut into small pieces (easiest to use a 500 gm bag of frozen stir fry mix)
Optional - handful chopped coriander (cilantro)
Noodles of your choice - (12 pro points)
I used dried egg noodles and cooked them separately for 2-3 minutes in boiling water

Heat oil in non-stick frying pan - add pork and cook until crispy and golden - about 10 minutes.

Add remaining ingredients and toss together until heated through. Would be nice served in lettuce cups. But I didn't have any.

Mushroom and Pine Nut Salad - 39 pro points (10 points per serve)

Just had this for lunch (serves 4 as a light meal):

2 rashers of bacon sliced (2 pro points)
1 tablespoon oil (4 pro points)
1 tablespoon butter (3 pro points)
250gm mushrooms sliced
400gm can chickpeas drained and rinsed (9 pro points)
1/2 cup pine nuts (16 pro points)
1 clove garlic peeled and chopped

dressing:
1/4 cup white wine vinegar
1 tablespoon oil (4 pro points)
1 teaspoon grainy mustard
1 teaspoon runny honey (1 pro points)
salt and pepper

Salad leaves of your choice - lettuce, spinach, endive, etc.

Cook the sliced bacon in the oil until crispy. Remove and set set aside.

Add butter to pan and toss in remaining ingredients. Cook for 5-6 minutes until pine nuts are golden. Then add reserved bacon. (Optional - add chopped parsley and chives)

Mix dressing (shake in a jar).

Arrange lettuce on plate and spoon over mushroom and pine nut mix. Sprinkle over dressing and serve.