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Lactivist Baby of the Week – Mikey

Lactivist Baby of the Week – Mikey

this is my baby!!!!

double pasta lasagne

X2 macaroni pasta and sauces
2 tin chopped tomatoes
1 pack quorn mince
1tsp sweetner
1 onion
1 clove garlic
1 tsp mixed herb
lasagne sheets
Enough cheese to cover the top

Chop the onion and crush the garlic/
Fry in frylight until soft
Add tomatoes and artificial sweetner, cook for ten mins. Add the herbs.
Then add the quorn mince
And cook over a low heat until quorn mince is cooked through. Add tomotoe puree to thicken.
Meanwhile make up the pasta sauce. 
Place a layer of mince in the lasagne tray.
Cover mince with sheets, then cover with the macaroni. Then cover pasta with mince then lasagne sheets amd son and use last bit of macaroni on top and sprinkle with cheese on top/

Cook for 45 mins

1.2 syn per serving.
x

Syn Free Ice Cream

3 Eggs Separated
6-8 level Tbsp Splenda
A few drops of Vanilla Extract
350g Virtually Fat Free Fromage Frais

Whisk whites till stiff then fold in splenda with a metal spoon. 
Beat yolks and add vanilla, add to egg white and then fold in fromage frais.
Pour into a ice cream churn until mr whippy set or you can place in a freezer remembering to stir so the ice crystals don't set.

stuffed peppers

i made stuffed peppers last night which was really nice.

i got a yellow pepper and cut the top off and in half.
Made the cous cous with a cup of cous cous and a cup of hot water with chicken stock. Frylighted some red onions and some of the top of the yellow pepper.
added them and some sultanas and salt and pepper.

Baked the peppers and it was a lovely meal.

baked bean lasagne

Baked Bean Lasange (serves 4)

1 Onion
100g Mushrooms (I used more cause I love them)
3x Garlic Cloves
2 x tin Baked Beans
1 Tin of chopped tomato (I used 6 large tablespoons of passata as I don't like chopped tomato)
Mixed Herbs
Worchester Sauce
Paprika
Lasange Sheets
Low Fat Cheese (42g per serving - I found that 42g was enough for the 4 servings but feel free to add more if you wish)

Preheat Oven to 200 degrees

Fry onion, garlic and mushroom (cut finely) for a few mins until brown.

Add beans, tomato (or passata) herbs, worchester and paprika and cook for another few mins.

Place in caserole dish and layer as per normal with lasagne, cover with foil and cook for 30-40mins.

Add cheese on top, re-cover and cook for 5 mins or until cheese it all melted and yummy looking.

Curried Soup

This is lush and doesnt really take much "doing" at all. And its cheap if your on a budget!

Ingredients.

Water,

x4 chicken stock cubes

Onions x2

Medium curry powder

x1 leek

frozen mixed vegetables

x2 tbsp Tomatoe Puree

x6 tbls Cous cous
x6 tbs Green lentils
X6 tbs Pearl barley
Fry light

Pop smoe fry light in a big saucepan, chop up your onions quite fine, then pop them in the saucepan and fry for a few mins, add a tablespoon of curry powder and fry them both for a few mins.
Add water (not sure how much but I have included a pic so you can see roughly how much. Add 4 chicken stock cubes. Leave to heat ont he boil.
Then add your cut up leeks, pearl barley, tomatoe puree, cous cous, mixed veg (not sure how much i put in i just chuck in however many i feel) and green lentils and again leave to boil and cook.
Leave for a good hour on simmer.  At some point there will be a film of skin at the top just scrape that out and pop in the bin.

Voila! It makes LOADS of soup so i wouldnt count the puree but its 1 syn for the whole soup! Pearl Barley is free on green and ee but 5 syns for 28g on red.

Lovely jubbly.
xxxx