I don't think one will hurt.

This is the tastiest soup in the world I usually make about 3 or 4 quantities and freeze it (can be defrosted in microwave) - the water separates out of it when it defrosts but give it a good stir and it's great - really good when you want something tasty that leaves you feeling full. And it's REALLY EASY

Serves 4 Calories per serving 155 Freeze - definitely

450g (1lb) broccoli broken into florets
225g (8oz) leeks sliced
225g (8oz) potatoes peeled and sliced
1.2L (2 pints) veg stock
50g (1.75 oz) blue Stilton crumbled
salt and freshly ground pepper

1. Place broccoli in a large saucepan with leeks and potatoes. Add stock and bring to boil. Reduce heat, cover and simmer 20 minutes.

2. Blend with stick blender or food processor and return to clean saucepan (why? - I use the same one). Reheat gently.

3. Add Stilton and heat, stirring until cheese dissolves. Season to taste.

You tell me that it takes a long time to prepare healthy food. This should take 10 - 15 minutes, tops. The quantities are fairly approximate, but this should serve one.

75 - 100g frozen green beans
10g pine nuts (optional)
1 clove garlic, chopped
125g cherry tomatoes, halved
30-40g rocket
100g tagliatelle
1tbsp olive oil
1/2 tbsp balsamic vinegar
parmesan (optional)

Cook the tagliatelle according to the pack instructions
Steam the green beans until cooked.
Fry the pine nuts for a couple of minutes in a dry pan until toasted.
Fry the garlic in the olive oil for a minute or so until golden.
Add the halved cherry tomatoes and fry for another couple of minutes.
Add the green beans and balsamic vinegar, and heat through until the balsamic vinegar starts to evaporate a bit.
Add the rocket, and heat through until it wilts a bit.
Drain the tagliatelle and add to the pan, stir so it's all mixed together.
Serve and top with parmesan and pine nuts if you want them.

Serves 2:

3 tbsp olive oil
1 aubergine, cubed
1 red onion, chopped
30g pine nuts
2 cloves garlic, chopped
2 1/2 tbsp sun dried tomato puree
150ml vegetable stock
parmesan
160g (or 2 servings) pasta

Before I started I put salt on the aubergine, left it for 15 - 20 minutes and then rinsed it.

Cook the pasta, and meanwhile...
Fry the aubergine and onion in the olive oil for about 8 minutes until browned.
Add the pine nuts and garlic and cook for another 2 minutes.
Add the sun dried tomato puree and vegetable stock and cook for another 2 minutes.
Drain the pasta and stir into the sauce.
Serve and top with parmesan and black pepper.

I love pine nuts so this is right up my street. Fond of aubergines and pasta too!

I'm trying it tomorrow. Just got a really nice aubergine

this whole thread is delicious!

I think I got this on 3FC, and I made it on sunday, I used the bow paster instead of fettuccine, it was very nice very strong cheese flavour, so next time I wont ad so much cheese
Fettuccine Alfredo - 5 Points

Recipe By :JoAnna M. Lund
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

• 1/3 cup Carnation nonfat dry milk powder
• 1/2 warm water
• 2 tablespoons reduced-calorie margarine -- plus
• 2 teaspoons reduced-calorie margarine
• 3/4 cup (2 1/4 oz) grated Kraft House Italian or
• Parmesan cheese
• 2 cups hot cooked fettuccine

If you love creamy pastas but have avoided them because of the fat, here's your chance to eat what you like--and stay healthy.

1. In a large bowl, combine dry milk powder and warm water. Add
reduced-calorie margarine and House Italian cheese. Mix until blended.
Add hot fettuccine and toss to coat. Serve at once. Serves 4 (2/3 cup).
Freezes well. I did thin on the stove with a whisk

HINT: 1 1/2 cups uncooked fettuccine usually makes 2 cups cooked.

Serving size (2/3 cup)
According to the cookbook:
Per serving: 223 Cal, 7g Fat, 13g Pro, 27g Carb, 330mg Sod, 1g Fib
Healthy Exchanges: 1 Bread, 1 Fat, 1 Protein, 1/4 Skim Milk
Diabetic Exchanges: 1 1/2 Starch, 1 Fat, 1 Meat
Weight Watcher Points: 5

I added chives to cheese and broc florets to pasta, came out very well, but like I said strong cheese flavour, will only add maybe half of that cheese next time

I love the sound of that creamy pasta but where do you get the carnation fat free from? I can't find it anywhere! What can I use instead?

You could always use either marvel or supermarket own blend milk powder. I would imagine from the look of the recipe that it was USA in origin as I have seen recs with Kraft house dressing before in USA recipes.

Tesco and Sainsbutry's for example do a skimmed milk powder. Look around the coffee and teas I would think.

I got my skimmed milk powder from asda, I believe it was near the coffee, whiteners etc.I looked in tesco tesco and sainsburys, but I cudnt frind fully skimmed, but that could have been down to the stores I went to, The pasta sauce was well nicein my opinion, but my mum did not like it as it was too tangy for her, She didnt like the italian grated house cheese I used in the 1st place

Thanks for that, guess who's making a trip to Asda today? lol

I really like these recipes!!! Thank you guys!! Also Good Food magazine puts calories and nutrition facts in most of their seriously tasty recipes. I have a lentil soup I make, and I love it but then again I am mad about lentils It is student budget friendly as well.

-1/2 onion
-a carrot
-about 75grams of red lentils
-a can of chopped tomatoes
-a teaspoon or two of curry powder or one of those mixes you find at Indian shops
-half a litre, or 1 pint of vegetable stock
-black pepper, as much or little as you like
-fresh coriander, if you are feeling arty/rich

Boil for 20-30 mins. Add the coriander and black pepper afterwards. Whizz in a blender if you must, but its just as nice unwhizzed. This should be enough for 3 days lunch.

And have to add a trick I learned from my friend. Get loadsa veg at the market, very cheap. Then chop them really small and wash them and put them in a saucepan and add dried mixed herbs (a lot), a suitable amount of water/veg stock, possibly a dash of rocksalt and boil til veg is soft, kind of simmer for maybe half an hour, maybe more and hey presto, vegetable stew. Broccoli is particularly nice, as well as green beans, peas whatever you can get your mitts on really. Potato kind of ties the whole thing together, so maybe add two. You can also add lentils or beans, but it makes it slightly more calorific. It is very filling and low in calories, cheap and serves many.

Gorgeous semi healthy pizza - tis very carby though

get a pre made pizza base (large) or if you have time make yourself a really healthy one you can make one with a couple of mashed sweet potato some flour and olive oil in the blender and it comes out as dough
If you make that base you need to roll it out and pop it into the oven a bit first so that it firms up

Then instead of tomato puree use salsa. Old el paso mild salsa is lovely and healthy too.
On the salsa stick some grated low fat cheese or you can use vegan cheese if you want.

I use quorn but tofu works too. Chop up really finely or a bit more chunky if you prefer 1 quorn sausage and 2 quorn fillets for your topping. (sick em in the oven for a little bit first because they take the longest to cook)

Next get a tin of beans I am completely in love with heinz flavoured beans at the moment the mexican ones are absolutely fab so put that on top of the salsa and cheese on the base. Then chop up whatever veg you fancy I have had mushrooms, tomatos, onions, and peppers, bung that on top then bung on the warmed up quorn or whatever you are using. A bit more grated cheese on the top. Cook for 20 mins or so and serve with loads of salad and its beautiful.