Chunky Italian pasta sauce

Free on original and green.
Serves 4
Freezeable

2 onions, 2 garlic cloves, 2 carrots, 3 celery sticks, a handful of fresh basil, Fry light, 400g can of chopped tomatoes, 1 tsp oregano, 1-2tsp artificial sweetner

1. Peel and roughly chop the onions and carrots. Slice the garlic. Cut the celery into chunks. Chop the basil.
2. Spray a pan with Fry light, add the onions, garlic, carrots and celery. Stir-fry over medium heat for 2-3 mins.
3. Add the oregano, tomatoes and sweetner. Bring to the boil and reduce heat, cover and simmer for 15-20mins, stirring often.
4. Remove the sauce from the heat and scatter over the chopped basil. Serve with remaining basil on top.

To freeze - prepare to step 3 and allow to cool. Defrost thoroughly and reheat on a medium heat.

Cod Mornay

Extra Easy
Free on Original
Serves 4
Freezeable


14oz Spinach
salt and pepper
7 oz cherry tomatoes
3 garlic cloves
8 slices wholemeal bread
small handful of dill
Frl light
7oz Quark
3 1/2 oz low fat fromage frais
1 tbsp mustard powder
4 skinless cod fillets

1. Preheat the oven to 200c. Boil the spinach for 2-3 minutes. Drain throughly and season well. Chop tomoatoes in half and peel and crush the garlic. Blend the bread to make breadcrumbs. Chop the dill.
2. Spray a shallow ovenproof dish with Fry light.  Spread the spinach in an even layer along the bottom, add the tomatoes.
3. n a bowl, whisk the garlic, quark, fromage frais and mustard powder together. Season well and spoon half over the spinach. Place the cod on top and spoon over the remaining mixture. Sprinkle with breadcrumbs and bake for 20-25 minutes. Sprinkle the dill and serve.

Creamed carrot and beetroot soup

Extra easy - Free on Green and Original
Serves 4
Freezable

4 large carrots
14oz beetroot
3 garlic cloves
4 leeks
a small handful of fresh chives
2pt stock made with chicken bovril
1 bay leaf
3oz low fat fromage frais/yogurt

1. Peel and roughly chop the carrots and beetroot. Peel and crush the garlic. Finely slice the leeks. Chop the chives
2. Place the carrots, beetroot, leeks, garlic, stock and bay leaf in a large saucepan. Cover tightly and cook for 40minutes or until the veg are tender. Remove the bay leaf and allow to cool slightly
3. Transfer to a food processor/blender - add the fromage frais and blend until smooth.
4. Return to the pan and reheat gently to desired temperature. Serve in warmed bowls with a dollop of fromage frais swirled on top and sprinkled with chives.

to freeze - prepare to step 3 and allow to cool before placing in freezerproof container. Defrost throughly before step 4.