Category: Recipes

Chipotle mac n cheese

This all-American classic is creamy and cheesy and oh-so-indulgent, but impressively low in calories.

Method:

  1. Preheat grill to 200°C/400°F/Gas 6.
  2. Put the cauliflower in a microwaveable bowl with a splash of water. Cover with cling film and heat on full power for 9 minutes, or until soft.
  3. Cook the macaroni according to packet instructions, draining when it’s ever-so-slightly undercooked as we’re going to heat it under the grill too.
  4. In another pan, heat the chipotle paste and smoked paprika over a medium heat to allow the flavours to release. Add the milk and cheese spread and heat through.
  5. Add the cauliflower to a food blender along with the sauce. Blitz until smooth.
  6. Drain the pasta and pour into an ovenproof dish. Cover with lashings of cheese sauce and stir through the cherry tomatoes and peppers. Sprinkle the top with grated cheese, a little black pepper and a pinch of smoked paprika to finish.
  7. Place under the grill and heat until the cheese has melted and is a golden-brown colour, which should take around 5 minutes.

Tips:

Swap the jarred peppers for sliced and roasted red pepper if you prefer.

Servings: 6
Time: 30 minutes

What’s in a serving:

Calories: 406
Fat: 5.6g
Saturates: 2.5g
Sugars: 9.8g
Salts: 0.57g

Ingredients:

  • 600g frozen cauliflower florets
  • 450g macaroni
  • 1 tsp chipotle paste
  • ½ tsp smoked paprika
  • 550 ml skimmed milk
  • 80g low fat mature cheese spread
  • 60g 50% reduced-fat mature cheddar cheese
  • 100g cherry tomatoes
  • 100g jarred red peppers
  • Pinch of black pepper

Roasted vegetable tart

If you’ve got a hankering for pizza, this veggie tart could go some way to fill the gap, and it’s low in salt and sugar.

Method:

  1. Preheat oven to 200°C/400°F/Gas 6.
  2. Place the veg and garlic on a baking tray and roast for 10 mins.
  3. Take half a sheet of puff pastry and lay flat, spreading the tomato puree on the top, leaving a 1cm border.
  4. Remove the veg from the oven and scatter over the pastry, season with salt and pepper and return to the oven and bake for 20 minutes until the pastry is puffed and golden.
  5. Add the olives and serve.

Tips:

If you’ve got fresh herbs, like basil or oregano, pop some on top before digging in.

Servings: 4
Time: 35 minutes

What’s in a serving:

Calories: 195
Fat: 7.4g
Saturates: 3.4g
Sugars: 6g
Salts: 0.24g

Ingredients:

  • 1 red onion, quartered
  • 1 garlic clove, sliced
  • 1 yellow pepper, sliced
  • 1 courgette, sliced
  • 4 black olives, halved
  • 2 tbsp tomato puree
  • ½ pack ready-rolled puff pastry

Simple slow cooker fish

This recipe is low in fat, has just 5 ingredients, and is bound to become your new go-to favourite.

Method:

  1. Add all ingredients to the slow cooker plus salt and pepper to season and stir to mix well.
  2. Turn the slow cooker on to low.
  3. That’s it! Stick the lid on and cook for 6 hours before tucking in with some homemade wedges or boiled new potatoes to serve.

Tips:

Experiment by switching the passata for curry sauce or Reggae Reggae sauce to switch up the flavour.

Servings: 4
Time: 6 hours 30 minutes

What’s in a serving:

Calories: 210
Fat: 4.7g
Saturates: 0.8g
Sugars: 7.2g
Salts: 1.6g

Ingredients:

  • 4 cod fillets, sliced into chunks
  • 500g mixed veg (fresh or frozen)
  • 200ml jar of passata or tinned chopped tomatoes
  • 100g pitted green olives
  • 1 lemon, sliced

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