Cheese and spinach baked mushrooms

Make delicious cheesy mushrooms as a vegetarian starter or turn them into a filling main served with brown rice and a side salad

• Serves: 4

• Prep time: 20 mins

Ingredients

• 30ml/2 tbsp olive oil
• ½ medium onion, finely chopped
• 1 garlic clove, finely chopped
• 75g basmati rice, cooked
• 150g fresh baby spinach, blanched, drained & chopped
• Pinch nutmeg
• 25g Dolcelatte (or any vegetarian blue cheese), crumbled
• 4 flat mushrooms or portabello mushrooms, stalks trimmed

To serve:

• Tomato and lettuce for the salad

Method

1. Preheat the oven to 190º C/375º F/Gas Mark 5.
2. Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
3. Add the next four ingredients and mix well together to create the stuffing. Divide into four and fill the mushroom caps.
4. Use the remaining oil to grease the base of a roasting tin. Place the mushrooms in the tin and bake in a pre-heated oven for 15-20 minutes until cooked.

Chicken with coriander and pineapple rice

This spicy chicken and rice dish is mixed with fresh herbs and juicy pineapple to give you a flavoursome and filling meal that's ready to eat in just over half an hour

• Serves: 3

• Prep time: 10 mins

• Cooking time: 22 mins

Ingredients

• 4 chicken breast fillets (about 500g)
• 1tbsp Bart Creole spice mix
• 2 x 250g packs steamed pure basmati rice
• 250g pack freshly prepared pineapple (chilled), diced
• 20g pack fresh coriander, finely chopped
• 3 salad onions, trimmed and finely chopped
• 1 green chili, deseeded and finely chopped
• 170g tub salsa (chilled), to serve

Method

1. Preheat the grill to its highest setting. Using a sharp knife, score each chicken breast 3 times. Place the chicken and spice mix in a freezer bag and seal the top. Toss the meat in the spices until evenly coated.
2. Place the chicken under the grill and cook for 6 minutes on each side until the juices run clear when pierced with a sharp knife, and the meat is cooked through.
3. Meanwhile, cook the rice according to pack instructions. Tip into a mixing bowl. Add the pineapple, coriander, salad onion and chilli to the rice, mix and season.
4. Serve the chicken sliced on a bed of the warm rice salad, with some salsa.

Quick one-pan sausage pasta

This delicious and comforting sausage pasta is quick and easy to make. It uses ready-made pasta sauce and tins of veg so you won't have to spend ages preparing it.

• Serves: 4

• Prep time: 5 mins

• Cooking time: 25 mins

Ingredients

• 450g/1lb pork chipolata sausages
• 1 x 550g jar (approx) tomato pasta sauce
• 225g/8oz quick-cook penne pasta
• 450ml/¾pt water
• 1 x 415g can (approx) baked beans
• 1 x 200g can (approx) sweetcorn
• 1 courgette, thinly sliced
• 50g/2oz low-fat Cheddar cheese, grated

Method

1. In a large non-stick saucepan, dry fry the chipolata sausages for 4-5 mins, on a medium heat until browned.
2. Add in the tomato pasta sauce, penne pasta, water, baked beans, sweetcorn and courgette. Stir gently while bringing to the boil, then cover and simmer for 15-20 mins, until the pasta is tender and soft.
3. Top with the grated Cheddar cheese and serve with garlic bread and a large mixed salad.

Fresh Herbs Omelette

Main Ingredients:

Eggs: 4
Bell pepper: 1, chopped
Olive oil: 2 tbsp
Fresh baby Mozzarella cheese: a few slices (optional)
Fresh Scallion: 1 tbsp, chopped
Fresh Cilantro: 1 tbsp, chopped
Paprika: 1 tsp
Salt
Pepper


Directions:

1. Saute bell pepper in 2 tbsp oil until tender.

2. Add fresh herbs, eggs, paprika, salt and pepper, and mix well.

3. Place cheese slices on top. Cover and cook on medium heat for 5 minutes.

Scrambled Egg and Vegetables Wrap

Main Ingredients:

Eggs: 4
Onion: 1,chopped
Mushrooms: 3, sliced
Half a red pepper,diced
Ranch sauce: 1 tbsp
Salt and pepper to taste
Vegetable oil: 2-3 tbsp
Pita bread
Low fat Mayonnaise
Cheese


Directions:

1. Heat some oil in a frying pan.

2. Add 4 eggs to the pan and whisk well.

3. Season with salt and pepper or any other desired spice.

4. Cook on medium heat for about 5 minutes. Scrape the bottom of the pan constantly to prevent the egg from sticking to the pan. Set aside

5. In a separate pan, saute veggies with oil for 2-5 minutes. Season with salt and pepper.

6. Transfer veggies to the egg pan. Mix and cook for 2-3 minutes.

7. Heat up the pita bread or roast burrito bread.

8. Spread some mayo on the bread. Add egg mixture and cheese.

9. Add a little ranch sauce and serve with milk or juice. Enjoy your breakfast!

Sausage and Mushroom Omelet

Main Ingredients:

Mushrooms: 3
Sausage: 1/4 lb (100 grams)
Eggs: 4
Olive oil: 1-2 tbsp
Salt and pepper


Directions:

1. Whisk eggs with salt and pepper.

2. Grill the sausage and mushrooms for 5 minutes or until done. Alternatively, you can fry them.

3. Cut them into small pieces.

4. Heat olive oil in a pan.

5. Transfer mushrooms and sausage pieces into the pan. Pour the egg mixture over them.

6. Cover the pan and cook on medium heat for 5-10 minutes or until done.

Baby Spinach Omelet

Main Ingredients:

Egg: 2
Baby Spinach leaves: 1 cup
Parmesan cheese: 1.5 tsp, grated
Vegetable oil: 1/2 tbsp
Onion Powder: 1/2 tsp
Nutmeg: 1/8 tsp
Salt and pepper


Directions:

1. Beat the eggs in a bowl. Add baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt and pepper.

2. Pour the mixture into a heated skillet with some oil. Cook for 2 to 3 minutes. Turn it over using a spatula and cook for 2 to 3 more minutes.