Sweet Potato Taco Fries 10SP per serving

Ingredients

Taco Spice Mix

1/2 tsp chilli powder
1 tsp paprika
1/2 tsp salt
1/2 tsp cumin
1/2 tsp cayenne chilli powder
1/2 tsp garlic powder
1 tsp dried oregano

Mince - 5SP

200g less than 5% fat minced beef
1 small red onions, finely chopped
1/2 tin chopped tomatoes
1 beef stock cube

Chips - 12SP
160g Oven Bake Frozen Sweet Potatoes
20g cheddar cheese

Taco Sauce - 5SP (makes 5 portions)

3 tablespoons of light mayo
1 tablespoons of fat free natural yogurt
2 tablespoons ketchup
1/2 tsp cayenne chilli pepper
1 tsp minced garlic
2 tablespoon water

Method

Mix all the seasoning together and set aside

Place the chips in the oven at 200 degrees Celsius for approx 20 mins

Finely dice the onion and cook on a med heat until beginning to soften then add the mince and brown

Add the taco seasoning, beef stock cube and tomatoes and simmer gently. Add water to loosen if necessary

Combine the ingredients for the sauce

Assemble the dish with a layer of chips,  a layer of meat, Cheese then sauce

Slow Cooked Mozerella Stuffed Meatballs, Serves 3, 9 ProPoints per Serving

This recipe is using the Aldi Lighter mozzarella cheese which is 1 propoint per 30g.  If you are using another cheese please adjust the points

Ingredients

30g lean minced beef
Tbspoon tomato paste
Tsp basil
Salt and Pepper
30g Aldi Light Mozerella, diced into 15 pieces
1 white onion, finely diced
1 garlic clove crushed
1 can 400g tomatoes
Tsp basil
Tsp oregano
Salt & Pepper
150g Pasta

Method

Roll the mince into balls, press the cheese into the middle and fold the meat over itself

In a frying pan on a med heat, dry fry the onion until soften, add the garlic and fry for one min, add the tomatoes, herbs and seasoning

Add to the Slow Cooker and arrange the meatballs evenly spaced in the sauce.

Cook on high for 4 hours

Cook pasta according to package instructions and toss in the sauce and serve