Various Tapa Dishes

June’s Corned Beef & Bacon

Cottage Pie

(Serves 2 – Free on Red Plan if using 8oz

Potato from ‘B’ Balanced section)

1 Tin of Corned Beef

2 slices of Lean Bacon

2 carrots

2 sticks of celery

2 cloves of garlic

1 red onion

Fresh Parsley

Salt & Pepper

8oz Cooked Potato for topping (‘B’

Balanced).

 

Fry bacon in a frying pan using Spray oil, just until browned.

Put corned beef in large bowl then add the bacon.

Boil vegetables in salt water for about 5 minutes, just until the rawness has gone.

Chop vegetables in blender until finely chopped.

Mix entire mixture with the corned beef including the parsley.  Top with cooked potato and bake in oven for about 20 minutes on a high temperature.  Garnish with parsley

 

Erika’s Cold Pasta Salad

(Free on Green Plan if using Bacon

from ‘B’ Balanced Section)

1 Packet Parmesan Pasta Casa (Lydl)

85g Smoked bacon cubes (‘B’ Balanced)

chopped onion, chopped tomato

lemon vinegar

Chopped dried parsley

Garlic, chopped

 

Put bacon cubes in frying pan for a few minutes to brown, then drain any oil from pan.

Make up pasta according to packet, add the bacon cubes & garlic whilst cooking.

When cooked leave to cool.

When cool add lemon vinegar , chopped raw onions, chopped fresh tomatoes and parsley.

 

Diane’s Green & Easy Tortilla

(Free on Green Plan. Can be free on Red

Plan if using potato from ‘B’ Balanced)

 

4 Eggs

250gr Quark Cheese

8oz Potatoes (sliced and par boiled)

Spray Oil

Sliced Onion

Salt & Pepper to taste

1 clove Garlic (sliced)

 

Spray the inside of dish liberally with Oil.  Beat 4 eggs together with the Quark, add slat & pepper, garlic & onions.  Pour into dish then lay into mixture the sliced, par boiled potatoes.

Cook in a pre-heated oven at 220oC for ap

prox 40 minutes.

Turn onto plate, then reverse onto another to show the golden top.

 

Mavis’s Creamy (Chicken) Curry

(Free on Green Day if using Chicken from

‘B’ Balanced Section)

115gr Chicken (‘B’Balanced) thin slices

marinated in Soy Sauce)

½ Red pepper, sliced

½ Green pepper, sliced

1 carrot, finely sliced

4-5 Button mushrooms, sliced

1 onion, chunky slices

 

1 tsp Curry Powder

½ tsp Turmeric

½ tsp Coriander

½ tsp Garlic Powder

½ tsp Ground Ginger

Small tin of Macaroni cheese, (liquidised

with a little water)

Dry Oil Spray

 

Spray frying pan with Dry Oil and fry chicken slices.  Add peppers, carrots, mushrooms and dry-fry on low heat for 3 minutes.  Add a little water and all the spices also add the onion.  Simmer for 2-3 minutes.

There should be very little water now.  Add liquidised Macaroni cheese, simmer for 1-2 minutes.

Serve on a bed of rice.

 

Louisa’s Orange Jelly Blancmange

(40 cals complete plus 10 cals for each

tablespoon spray cream used)

1 Pack Orange Sugar Free Jelly (40 cals)

1 Tub Quark cheese

2 Large eggs

 

Make jelly up to ¼ pint with boiling water, add to this ¼ cold water.

Add tub of Quark cheese to jelly along with 2 mixed egg whites.  Leave to set in fridge.

Serve with scooshy cream. Garnish with orange segments.

 

Vegetable Paella with Eggs

(Free on Green Plan.if using oil from ‘B’

Balanced section otherwise count 130 cals)

 

1 tbsp Olive Oil (‘B’ Balanced choice)

1 medium onion, chopped

1 tsp minced garlic

1 level tsp Paprika

¼ tsp Cayenne Pepper

8oz Frozen peas

4 med tomatoes, skinned & chopped

1 sm Red & Yellow pepper, deseeded & cut

into strips

2 med courgettes, thickly sliced

3 eggs, hard boiled, shelled & quartered

2 small potatoes, peeled & diced

2 med carrots, cut into strips

 

7oz long grain rice, saffron to colour

1pt Vegetable stock,  Pinch of salt

1 level tsp chopped fresh parsley

 

Heat the oil in a large, heavy based saucepan and gently fry the onion and garlic in it for 5 minutes.  Add the paprika, cayenne, peppers and tomatoes and cook for 2 mins, stirring all the time.

Mix in the potatoes, carrots, rice, saffron and salt, pour in the stock and bring to the boil, cover and simmer for 15 minutes until most of the liquid is absorbed.

Stir in the courgettes and peas and simmer for a further 10 minutes.  Turn out into heated serving dish.  Arrange the eggs around the paella and sprinkle the parsley over the top.

 

Cucumber & Cheese Spread

(Free on a Both Plans)

227g/8oz low fat cottage cheese

1 tsp lemon juice

dash Tabasco sauce

1 tsp onion, grated

170g/6oz cucumber, finely chopped

 

Mix all the ingredients together, cover and chill for at least 1 hour.

Makes a soft spread

 

Apple Meringue

(Serves 2 – Free Both Plans)

4 Red Eating Apples

75ml diet lemonade/ Casera / or Diet Sprite

4oz Canderel, 2 egg whites

mixed spice

 

1.  Peel and core the apples, slice thinly and put in pan along with the lemonade/casera.

2.  Simmer until apples are soft and lemonade has evaporated. Add mix spice to taste

3.  Make meringues by whisking the egg whites together until the mixture is stiff.  Add gradually the canderel and whisk until stiff. Place apples in an oven proof dish and spoon meringue mixture over the top.

4.  Bake for ½ hour at 150oC/300F/Gas 2 until meringue is cooked.

5.  Serve hot with sweetened quark cheese or apple flavoured desnatado yogurt.

 

Pasta Quiche

(Free on Green Plan)

 

1 Packet Lidl Pasta Casa (any type)

Garlic, Mushrooms, Onions, Tomatoes all

chopped/ Frozen Peas & Sweetcorn

Lightly poached broccoli

4 Large eggs

 

Make pasta according to packet, pour in quiche dish.    Leave to set 5 mins.  Scatter the above ingredients over the top.  Whisk up 4 eggs, pour over.

Bake in hot oven 20-30 minutes until eggs are cooked.