Posts Tagged 'food'

Foodie Friday: Tomato, Mozzarella & Basil Linguine

(Serves 4)

Frylight olive oil
3 courgettes, sliced
200g linguine
3 garlic cloves, crushed
400g can cherry tomatoes
2 tsp balsamic vinegar
Dash of Tabasco
2 tbsp capers
300g mini mozzarella
Several basil leaves

1. Squirt a non-stick pan with Frylight, add the courgettes and fry for a few minutes over a low heat, turning as needed. Meanwhile, cook the linguine in boiling water, according to pack instructions.
2. Add the garlic, tomatoes, vinegar, Tabasco and capers to the courgettes and simmer for a few minutes.
3. Drain the linguine and toss together with the sauce. Add the mozarella, season and serve sprinkled with basil leaves.


Foodie Friday: Meatballs and Crushed Potatoes

(Serves 4)

500g new potatoes
2 tbsp fat-free Greek yogurt
400g can chopped tomatoes
1 onion, chopped
100ml red wine
200g mushrooms, sliced
1 tsp caster sugar
150ml vegetable stock
395g pack Swedish meatballs
Basil leaves, to finish

1. Boil the potatoes for 15 minutes. Drain and crush lightly. Stir in the yogurt and season with salt and black pepper.
2. Meanwhile, pour the tomatoes into a pan and cook with the onion for 5 minutes. Add the wine, mushrooms, sugar and stock, bring to the boil and simmer for 15 minutes.
3. Microwave the meatballs according to pack instructions. Divide them and the potatoes between 4 plates, top with the sauce, garnish with basil leaves and serve.

Foodie Friday: Slim ‘n’ Speedy Chicken Curry

(Serves 4)

1 tbsp groundnut oil
1 red onion, sliced
500g pack chicken fillets
4-6 tbsp tikka masala paste
200g can chopped tomatoes
4 mini naan, to serve
Small bunch coriander

1. Heat the oil in a large wok and gently fry the onion for 5 minutes to soften. Add the chicken fillets and cook for 10 minutes, turning occasionally, until browned.
2. Stir in the tikka masala paste (check the jar for instructions, as different brands vary in strength) and cook for a few minutes.
3. Add 100ml water and the chopped tomatoes, and simmer for 5 minutes. Warm through the naan and serve with the curry, garnished with coriander leaves.

Foodie Friday: Slimline Margherita Pizza

(Serves 2)

2 wraps
227g can chopped tomatoes, drained
1 garlic clove, crushed
25g light mozzarella, chopped
25g baby spinach leaves
6 black olives, halved
15g sunblush tomatoes, chopped
Frylight Extra Virgin Olive Oil

1. Preheat the oven to 220C, gas 7. Put the wraps onto a baking tray. Spread over the chopped tomatoes and scatter with the garlic and mozzarella.
2. Arrange the spinach, olives and sunblush tomatoes over both bases and squirt several times with Frylight.
3. Bake for 10 minutes until piping hot.

Foodie Friday: Slimline Chicken Kebab

(Serves 4)

4 boneless chicken thighs, each cut into 3
2 garlic cloves, crushed
Finely grated zest and juice of 1 lemon
4 tbsp rosemary leaves, chopped
1 tbsp olive oil
Few squirts Frylight Extra Virgin Olive Oil
1/2 cucumber, chopped
2 tomatoes, halved and sliced
1 red pepper, deseeded and sliced
1/4 iceberg lettuce, shredded
2 tbsp parsley, chopped
100g feta, cubed
4 pittas
1 lemon, cut into wedges

1. Season the chicken with salt and ground black pepper and put into a shallow container. Sprinkle over the garlic, lemon zest and juice, and rosemary. Drizzle over the olive oil and spritz with Frylight.
2. Heat the grill and cook the chicken for 15 minutes, turning until golden.
3. Meanwhile, combine the cucumber, tomatoes, red pepper, lettuce, parsley and cheese.
4. Toast the pittas, split and fill with the chicken and salad. Squeeze over lemon wedges and serve.

Month at a Glance

June 2019
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