Creamy Orzo with King Prawns - 8 ProPoints, Serves 1

Ingredients 

50g Orzo
8 King Prawns, raw and peeled
1 scallion, thinly sliced
50g Quark
1 Garlic Clove, crushed
1/2 tsp basil
1/2 tsp orgeano
Salt & Pepper
4 Sprays Low Cal Spray Oil

Method

Cook the Orzo in accordance with the instructions on the packet
Spray a pan with the oil and put on a medium heat. Add the prawns and cook until just turning pink
Add the scallions and the garlic and cook for 1 minute
Add the Quark and stir until melted, used some of the cooking water from the orzo to loosen it out
Add the herbs and seasonings and toss the orzo in the sauce
Serve immediately

Spicy Prawns Nachos - 8 ProPoints per Serving serves 2

Ingredients 

2 Tortilla wraps - the wraps I have used are 5 ProPoints each, if you are using WW ones, reduce to 3 ProPoints each and reduce the overall propoints accordingly 
1/2 tsp garlic salt
1/2 tsp paprika
1/2 tsp pepper
1 red pepper, grilled until blackened, skinned and chopped
1 onion, finely diced
1 garlic clove, minced
1 chili, deseeded and chopped
400g Passata
1/2 tsp oregano
Salt to taste
16 tiger prawns, peeled and uncooked
60g Aldi Every Day Essentials Light Mozzarella this cheese is 1 propoint per 30g, please adjust your points in accordance with the cheese you use
1 tsp olive oil

Method: 

1. Cut the toritlla wraps into triangles and season with the paprika, pepper and garlic salt 
2. Put on a tray and bake for about 5-10 mins at 180 degrees until they become golden and crispy. Set aside and allow to cool
3. Heat the oil in a pan on medium heat and begin to cook the onions until they soften. 
4. Add the chili and cook for a further 2 mins, then add the garlic and the passata and seasonings and cook on a low heat until the sauce begins to thicken 
5. Add the prawns and allow them to cook in the sauce 
6. Serve in a bowl with the nachos and mozzerella cheese on top 

Diet Coke Prawns 8 ProPoints Serves 1

This is a lovely Fake-away! You can really add as much veg as you like to this. Whatever you have in the fridge!

Ingredients
8 king prawns
40g brown rice, cooked and cooled
1/2 red and green pepper, cut into chunks
1/2 white onion, thickly sliced
1 garlic clove, crushed
1 tsp sesame oil
1/2 tbsp dark soy sauce
2 tbsp passata
1 tbsp tomato paste
1/2 tsp wostishire sauce
80 ml diet coke
50 ml chicken stock
1/2 tsp Chinese five spice
1/2 tsp chili flakes (or to taste)

Method

Place the diet coke, passata, Tomato paste, wostishire sauce,  soy sauce, stock, five spice and chili flakes in a pot and bring to a boil stirring.  Reduce and simmer

Heat 1/2 tsp oil in a pan and cook the prawns for about 3-4 mins and remove from the heat.

Heat the remaining oil in a pan and stir fry the veg, adding the crushed garlic for the last minute.

Add the rice and stir fry till warmed through and add the prawns

Toss all in the sauce and serve immediately

Strawberries and Feta Cheese with Prawns and balsamic dressing - 8 ProPoints

Ingredients - serves 2

16 king prawns
12 Stawberries , quartered
Bag of mixed lettuce leaves, I use spinach and rocket
80g Feta Cheese
1/2 red onion sliced

Dressing

1 1/2 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon shallots
Salt and Pepper

Method

Add the oil and vinegar together, whisk to emulsify then add the shallots and season

Add a 1/2 tablespoon of dressing to the quartered strawberries

Toss the remainder of the salad with the dressing and crumble over the cheese and top with the strawberries and prawns

Grilled Fillet of Hake with Avacado Sauce and Saffron scented couscous - 8 ProPoints per serving

Ingredients - serves 2

For the Fish
2 fillets of hake
Salt and Pepper

For the Cous Cous
60g couscous
120ml boiling water
Pinch Saffron

For the sauce
1/2 med avacado
1 jalapeño chili
1/2 white onion
3 cloves garlic
55g Quark
1/2 tsp oregano
Pinch cumin
1/4 cup water
1/2 lime juiced

Method

Heat the grill, prick the whole chili and place onto the tray with the onion and grill for 8 mins, until blackened.  Make sure to blacken both sides of the chili.

Place the whole peeled garlic cloves under the grill for 3 mins

Add the grilled chili (seeds removed), onion,garlic, diced avacado, quark, water, spices and salt and pepper to a blender or food processor and blend until smooth.

Place the seasoned hake under the grill skin side up and cook for 4 - 5 mins, turning half way.

In the meantime, soak the saffron in the boiling water until the water turns a golden  colour,  add cous cous and cover until all the water has been soaked up.

Serve the fish on a bed of the sauce surrounded by the Cous Cous and with a zero point side salad if desired