Lunch & Dinner

Stuffed and Braaied Bulked Peppers

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Stuffed and Braaied Bulked Peppers

Stuffed and Braaied Bulked Peppers

Ingredients (for 6 large peppers)

  • 2-3 bags No Calorie Rice Pearls
  • 6 Large Bell Peppers, sliced in half lengthwise, seeds removed
  • 2 tablespoons Olive Oil
  • 1 Large Red Onion, Small Dice
  • 3 yellow patty-pans, Small Dice
  • 1 Medium Green Zucchini, Small Dice
  • 2 Cups Corn Kernels
  • 1 Medium Tomato, Small Dice
  • 1 Large Pinch Salt
  • 1 Large Pinch Pepper
  • 4 Cloves Garlic, crushed and minced
  • 1/4 Cup Basil, Cut into ribbons
  • 1/2 Cup Parmesan Cheese

Method

  • Prepare the peppers by slicing and removing seeds and ribs. Rub with Olive Oil
  • To prepare the stuffing, in a large skillet, add the Red onion and baby marrow. Saute over medium-high heat until onions begin to turn translucent.
  • Add the Corn, Tomatoes, Salt, Pepper and Garlic and saute for an additional 2 minutes.
  • Add the Basil, and Parmesan Cheese. Remove from heat and stir to mix. Finally, mix in your well drained and rinsed No Calorie Rice Pearls and make sure the mix is well combined!
  • Scoop about 1 cup of the stuffing into each of the Pepper halves. Sprinkle additional cheese over the top of each if desired.
  • Braai about 30 minutes until the peppers have softened. and slightly charring on the edges.
  • Serve HOT and ENJOY these Perfectly Packed Pearly Peppers GUILT-FREE!

Spinach Fettuccine Casserole

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Spinach Fettuccine Casserole

Spinach Fettuccine Casserole

Ingredients (serves 4)

  • 2 bags No Calorie Noodles
  • Half tablespoon olive oil
  • 2 egg whites, 1 full egg, beaten
  • Quarter teaspoon salt
  • Quarter teaspoon ground black pepper
  • 5 tablespoons oat bran
  • 4 tablespoons grated reduced-fat cheese of choice

Method

  • Preheat the oven to 190 degrees.
  • Grease a baking pan with your olive oil.
  • Drain, rinse and dry your No Calorie Noodles as instructed.
  • Add the beaten eggs, 1 tablespoon cheese, salt and black pepper and combine them well.
  • Pour this mixture into the baking pan and spread evenly.
  • Sprinkle oat bran and the rest of the cheese on the top.
  • Cover the baking pan with aluminum foil and bake for 30 minutes until puffed up.
  • Take it out, uncover and bake for a further 15 minutes or place under the grill until golden.
  • Serve warm and fill up… without filling out

*Tasty tip- you can easily add chicken or tuna into this casserole to increase your protein portion!

Salmon and No Calorie Noodle Fritters

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Salmon and No Calorie Noodle Fritters

Salmon and No Calorie Noodle Fritters

Ingredients (serves 4)

  • 1 bag No Calorie Noodles
  • 2 medium potatoes (400g) chopped
  • 250g grated baby marrows
  • 105g can pink salmon, drained, flaked, skin & bones removed
  • 1/2 cup (100g) sweet corn, drained
  • 1 egg, lightly beaten
  • Non-stick cooking spray
  • 100g mayonnaise (used reduced fat for a lighter option)
  • 1 tablespoon sweet chilli sauce

Method

  • Cook potatoes in boiling water 20 minutes or until cooked, drain and mash.
  • Sprinkle 1 tsp salt over baby marrows and allow to stand 10 minutes before rinsing under cold water, draining, and squeezing out excess water.
  • Drain and rinse No Calorie Noodles well before chopping well.
  • Place noodles and baby marrows in a large bowl with potato, salmon, corn, and egg; mix well; form into 8 patties
  • Heat oil in a large frying pan over medium heat and cook patties 3-4 minutes per side or until golden brown.
  • Mix mayonnaise and sweet chilli sauce together, and serve as an accompaniment.

Lean Mean Lasagne

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Lean Mean Lasagne

Lean Mean Lasagne

Ingredients (serves 6)

  • 1 cup sweet onion, finely chopped
  • 1 cup sweet onion, finely chopped
  • extra virgin olive oil
  • salt
  • fine white or black pepper
  • 450g lean beef/ostrich mince
  • 2 large garlic cloves, zested or minced fine
  • ½ teaspoon each dried oregano and basil
  • ¼ teaspoon crushed red pepper
  • 1 can crushed tomatoes
  • 1 large yellow squash, diced
  • 1 large zucchini squash, diced
  • 500g small, sweet peppers, cut in rings and trimmed of obvious seeds
  • 3 bags No Calorie Noodles, drained, rinsed and drained again (cut with kitchen shears to make smaller lengths if desired)
  • 400g fresh mozzarella (look for the slimmers option), cut in slices
  • 120g fresh ricotta cheese

Method

  • Preheat oven to 180 degrees.
  • In a heavy saucepan, combine onion with one tablespoon olive oil and pinches of salt and pepper over medium heat.
  • When mixture begins to sizzle, turn heat to medium-low and cook until onion is soft and translucent, stirring occasionally about 10 minutes.
  • Increase heat and add mince, breaking up with a wooden spoon as it cooks until no pink remains and meat is very lightly browned, carefully maintaining heat so onion does not brown darkly.
  • Add garlic, basil, oregano and crushed red pepper, stir about 10 seconds and then add crushed tomatoes, stirring well until all combined.
  • Cook over medium-low heat without stirring, uncovered, about 30 minutes until thick; sauce should just bubble gently.
  • On a large sheet pan, toss both squashes with ½ tablespoon olive oil and a pinch of kosher salt and roast until tender, about 15 minutes.
  • On a second sheet pan, toss pepper rings with ½ tablespoon olive oil and a pinch of kosher salt and roast until tender, about 15 minutes.
  • Decrease oven heat to 160 degrees.
  • Grease casserole dish.
  • To assemble, spread ¼ of the tomato sauce in the dish, top with half the cut No Calorie Noodles, then half the roasted vegetables.
  • Add about half the fresh mozzarella, saving the six largest center slices for the top layer.
  • Dot with all the ricotta, followed by half the remaining meat sauce.
  • Finish by adding the rest of the noodles, then the roasted vegetables, then the remaining sauce.
  • Top casserole with the six largest mozzarella slices, and bake for 30 minutes.
  • Allow to sit at least 15 minutes before serving.
  • There will be a fair amount of liquid, which will absorb into the lasagna somewhat as it cools; reheating portions in the oven will dry some of this, but if you adore sauce, spoon this up as you plate the servings!

Gosh Damn! It’s Lamb! Salad

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Gosh Damn! It’s Lamb! Salad

Gosh Damn! It’s Lamb! Salad

Ingredients (serves 1)

  • 1 bag No Calorie Noodles
  • 1 tblsp Soy sauce
  • Half tblsp olive oil
  • 1 tblsp honey
  • 1cm/1/2 inch fresh ginger, grated
  • 1 garlic clove, crushed in a garlic press
  • 1 shallot, chopped very finely
  • 1 red chili, deseeded and chopped finely
  • 1/2 tsp HP brown sauce or tamarind paste
  • Handful fresh coriander leaves, roughly chopped
  • Handful fresh mint leaves, roughly chopped
  • Juice of 1 small lime
  • 200g roast lamb (see method)
  • handful cherry tomatoes halved
  • 1/2 small avocado, sliced
  • handful crushed cashew nuts to serve

Method

  • Preheat the oven to 200.  Season about 800g butterflied leg of lamb (obviously you will have plenty remaining) with salt and pepper and drizzle with a little olive oil.  Roast in the oven for 40 minutes. Rest for 10 minutes, loosely covered in foil. Slice the lamb into thin strips and set aside.
  • Mix all the ingredients for the marinade together in a bowl and set aside.
  • Rinse your No Calorie Noodles with plenty of cold water, drain and then pat dry with kitchen towel.
  • Mix the No Calorie Noodles with the chopped tomatoes, avocado, and lamb and then toss together with the marinade.

Angel Hair Burger Buns

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Angel Hair Burger Buns

angel-hair-burger-bun

Ingredients

  • 1 Bag No Calorie Noodles Angel Hair
  • 2 Whole Eggs
  • 2 Egg Whites

Directions

  • Beat your eggs in a bowl
  • Drain, rinse and dry your No Calorie Noodles before adding to the beaten egg.
  • Place your Noodle/egg mixture in small, bun-sized bowl before placing in the fridge for 2-3 hours to set
  • Fry lightly on a hot pan in olive oil until ‘buns’ are set and noodles hold together
  • Top with your choice protein