Skinny Beef Lasagne - 7 PropPoints per Serving; Serves 3

This is adapted from The Hairy Bikers Diet Cook Book

I left out the stock, wine and flour in the meat sauce and you wouldn't even notice!

This is a time consuming creation but I think worth your while.

Ingredients 
1 large leek
1 medium onion
1 medium carrot, grated
300g lean mince beef
1 garlic clove peeled and crushed
400g tinned tomatoes
1 tbsp tomato paste
1 tsp oregano
1 tsp basil
2 bay leafs
142ml skimmed milk
2 tbsp corn flour
50g low fat chddar cheese, grated
Salt and Pepper

Method:

1. Trim the leeks till they fit the dish you are using.  Cut them length ways through to the middle and open them out into 'sheets'.  Take the inner leaves from the center and finely chop them.  When you have separated the larger leaves, which will be your 'lasagne' sheets. Finely chop half the onion and cut the other half into wedges 
2. Cook the mince beef in a non-stick frying pan until beginning to brown, then add the leeks and onions.  Cook for a further five mins, or until the mixture looks dry.  Add the carrots and cook for a further two mins, followed by the garlic, herbs, one bay leaf, tomato paste and tomatoes. Allow to simmer until the sauce thickens. 
3. While the mince is cooking put the onion wedges, bay leaf and some pepper into a pan.  Mix two tablespoons of milk with the corn flour and add the remainder of the milk to the pan with the onions.  Allow to simmer gently for a couple of mins and then remove from the heat and allow it to infuse. 
4. Half fill a pot with boiling water and put your 'lasagne' sheets in to blanch for about five mins, until tender.  Remove and run under cold water to stop the cooking process and lay out on a clean towel to dry. 
5. Preheat the oven to 200 degrees. Remove the onion and bay leaf from the milk and mix in the cornflour mixture, stiring over a low heat until the sauce thickens.  Loosen with some water if necessary 
6. Allow all the components to cool. Then assemble as you would a normal lasagne. 
7. Bake for about 30 mins or until the cheese is golden and bubbling 

Chicken in Hot Garlic Sauce with Stir Fried Brown Rice - Serves 2 (13 ProPoints)

Chicken or Beef in Hot Garlic Sauce is one of my favourite dishes to get as a take away.  This is a wonderful substitute that has half the calories! It is 13 ProPoints per serving. Its quick and easy to make and always makes me feel like I have gotten my hit! If you are serving it with beef, substitute the 170g of chicken thighs for 225g of sirlion thinly sliced and it is 12 ProPoints per serving. 

Always make sure your rice is cold before stir frying 

Ingredients 

1 tbspoon light soy sauce
1 tbspoon dark soy sauce
1 tbspoon sweet chili sauce
3 tbspoon white wine / rice vinegar
2 tspoon sesame oil
1 1/2 tspoon corn flour
200 ml boiling water
1 tbspoon water
4 garlic cloves finely diced
1 chili finely sliced (adjust depending on how hot you like it)
170g chicken thighs, boneless, skinless and thinly sliced
120g cold brown rice
Now add any veggies you like to stir fry, this is what I usually add 
1/2 red pepper, sliced
1/2 green pepper, sliced
1 onion, sliced
1 thumb sized piece of ginger, sliced
1 carrot, thinly sliced
Handful green beans, chopped

Method 

1. Add the light and dark soy sauce, sweet chili sauce, half teaspoon of sesame oil, white wine/rice vinegar to a jug and mix 
2. Mix the corn flour and water together in a separate container 
3. Heat half teaspoon of oil in a pan on a medium heat and add the garlic, stiring until fragrant (appox 30 seconds) then add the chili for a further 30 seconds 
4. Add the sauce mixture and bring to a boil 
5. Add the corn flour mix and stir constantly until thick then reduce the heat 
6. Gradually add the boiling water, allow the sauce to thicken and then loosen again until it reaches a consistency you want and allow to simmer 
7. In a wok, heat the rest of the oil and cook the chicken, then stir fry your veggies. I usually only stir fry for about 3/4 mins, or until the veggies are warm but still crispy
8. Add the rice and heat 
9. Add the sauce and stir through everything 
10. Serve and enjoy

Spicy Chicken, Bacon and Avacado Salad

Serves 2 - 14 propoints per serving

Ingredients 

Salad

2 x boneless, skinless chicken breasts, diced 

1 tbsp Cajun Seasoning

2 x lean rashers, diced 

1 Avacado, pitted 

2 x Baby Gem Lettuce

Punnet cherry tomatoes, halved

1/2 cucumber, seeded and diced

1 tsp olive oil

Dressing

3 tbsp extra virgin olive oil 

1 tbsp balsamic vinegar

1 tsp honey

Salt & pepper 

Method

1. Heat tsp oil in pan and roll the diced chicken in the Cajun spices 

2. Cook chicken for 5-6 mins and add bacon. Continue cooking till bacon is crispy and chicken is cooked through

3. Meanwhile, make the dressing by whisking all the ingredients together.

4. Add the lettuce to the bowl and Drizzel over half the dressing and toss

5. Add the remaining vegetables and toss with the lettuce and dressing

6. Put the salad on a plate and top with the chicken, bacon and add 1/2 te Avacado to each plate by scooping te flesh out with a teaspoon

7. Serve with remainder dressing on the side

Creamy Nutty Quinoa & Blueberry Breakfast

50g Quinoa - well rinsed 

Handful of blueberries, fresh or frozen

10g walnuts 

10g cashew nuts

10g sesame seeds

Tsp cinnamon

50g water 

50g milk

Method

Cover the quinoa with the milk and water and bring to a boil. Drop to a low - medium heat and simmer for 15 mins, or until all the liquid is nearly absorbed 

In the meantime, toast the nuts on a low heat.

Add the blueberries to a pot with a splash of water and heat on a medium heat.

One the quinoa has absorbed the liquid, allow to stand for 5 mins and add the rest of the ingredients. Sprinkle with cinnamon and serve immediately.