Mushroom Quiche

serves 4

100g ready made short crust pastry
1 tablespoon low fat spread
350g mushrooms, sliced
175g spring onions, chopped
1 tablespoon dried parsley
50g reduced fat tasty cheese, grated
1 egg, beaten
50ml skim milk
2 ripe tomatoes, quartered

Roll out pastry and use to line a 15 cm fluted loose bottom flan tin. Prick the base with a fork and line with baking paper and add baking beans. Bake for 15 minutes.
Melt the low fat spread in a large saucepan and cook the mushrooms for 5 minutes. Add the spring onions and parsly and cook until softened. Seive the vegetables to drain excess liquid.
Take the pastry case out of the oven and remove paper and beans. Scatter the spring onions, mushrooms and half the cheese over the pastry base. Beat the egg, milk and remaining cheese. Season well and pour over the filling. Top with tomatoes and bake for 40 minutes.
serve with salad.

From slimmimg magazine

Jam Crumble Slice

makes 15

2 cups self raising flour
1/2 cup brown sugar
6 tablespoons reduced fat margarine
1 cup raw rolled oats
1/4 cup skim milk
3/4 cup jam

In a large mixing bowl combine all dry ingredients. Melt margarine, mix together with milk and add to dry mix. Mix all ingredients well. In a slab tin coated with cooking spray, Place a little more than half the mixture over the base, pressing down with the palm of your hand. Warm jam in th emicrowave and spread evenly over base. Sprinkle remaining dough over jam then press down with the back of a spoon till mixture is flattened.
Bake 30 - 35 minutes till golden on top.

Beef and Pasta Bake

serves 6

250g spiral pasta
1 large onion, chopped
1 teaspoon crushed garlic
2 rashers bacon, chopped
2 sticks chopped celery
200g lean beef mince
440g tomato soup
1/4 cup tomato paste
1/2 teaspoon mixed herbs
90g light tasty cheese, grated

Preheat oven to 180c
Spray a lasagne dish with cooking spray. Cook pasta in boiling water until just tender, drain.
Heat pan and spray with cooking spray. Add onion, garlic, celery and bacon. Cook until onion is soft. Add mince and cook stirring until browned. Stir in tomato soup, tomato paste and herbs. Cover and simmer for ten minutes stirring ocasionally. Add pasta and mix well.
Spoon into baking dish, top with cheese and bake for 15 minutes or until cheese is melted.

ww magazine

Cheese and Chicken Rissoles

serves 4 - 2 rissoles each

400g lean chicken mince
1 small red onion, grated
1 egg
20 g packaged dry breadcrumbs
80g reduced fat tasty cheese

In a large bowl combine the chicken mince, onion, egg and breadcrumbs. Divide the mixture into 8 even portions, shape each portion into a rissole.
Cut the cheese into 8 small cubes. Press a piece of cheese into the centre of each rissole and smooth the meat over to cover. Lightly press each rissole to flatten.
Coat a frying pan with cooking spray, heat and cook 3-4 minutes each side until cooked through and golden.

From ww magazine

Carrot and Pineapple Cake

1 cup self raising flour
1/2 teaspoon baking powder
2 eggs
3 tablespoons oil
1/2 teaspoon cinnamon
3/4 cup brown sugar
1 cup grated carrot
1 tin, 440g crushed pineapple, drained

Sift flour, baking powder and cinnamon. Add sugar. Whisk oiland eggs together. Add to flour mixture. Blend in carrot and pineapple.
Bake at 180c for 30 minutes.

Potato Bacon and Onion Salad

serves 1

200g potato
60g diced bacon
1/2 spanish onion, sliced thinly
1 tablespoon light sour cream
1 tablespoon Kraft free ceaser dressing
1 teaspoon seeded mustard

Peel potatoes and cut into 2cm pieces. Cook in boiling water till softened.
Place sour cream, dressing and mustard in a bowl and mix well. Cook bacon and onion in a non stick pan till done to your liking.
Drain potato and add to bacon mixture to dry excess water off. Add to cream mixture and stir through gently.

Basic Bolognaise Sauce

makes 8 cups ~ serves 8

2 large brown onions
800g lean beef mince
2 cloves garlic
3 x 400g cans dieced tomatoes
1/3 cup tomato paste
2 teaspoons italian herbs
1 tablespoons red or white wine vinegar

Cook onion in pan coated with cooking spray, stirring for 3 minutes.
Add beef and garlic, cook until browned, add all other ingredients. Bring to the boil. Reduce heat and simmer covered for 30 minutes. Remove lid, simmer stirring occasionally for 20 minutes or until sauce thickens. Taste and season with salt and pepper.

from ww magazine

serves 4

250g lean beef mince
1 pkt chicken noodle soup mix
dash of worchestershire sauce
dash of tomato sauce
curry powder to taste
1 grated zucchini
1 grated carrot
1/4 chopped cabbage
1 small chopped onion
1 cup water

Brown mince and onion in a little water.
Add all remaining ingredients and simmer with lid on until water is reduced and the mince is cooked.
Serve on a bed of rice.

Vegetable Lasagne

serves 6

250 g pkt frozen spinach
240g smooth ricotta cheese
1/4 cup tomato paste
2 onions
1/2 teaspoon oregano
1/4 teaspoon nutmeg
2 cups sliced mushrooms
1 1/2 cups skim milk
2 x canned crushed tomatoes
1 clove crushed garlic
100g reduced fat cheese, grated
1 tablespoon flour
240g lasagne sheets

Preheat oven to 180c
Combine spinach, ricotta and nutmeg in a bowl. In a seperate bowl combine tomatoes, tomato paste and oregano. Cook onion and garlic till soft. Divide onions between both bowls.
Place mushrooms in pan, cook until soft adding a little water if necessary. Blend together flour and milk and add to mushrooms and heat until sauce thickens. Line the base of an lasagne dish with 1/4 of the lasagne. Add half the tomato mixture, a layer of lasagne, all the spinach mixture, another layer of lasagne then the rest of the tomato mixture. Finish with a layer of lasagne. Top with mushroom mixture and sprinkle with cheese. Bake for I hour.

From a ww pamphlet

Zucchini Slice

serves 6

375g grated zucchini
1 large onion, finely chopped
3 rashes bacon, finely chopped
90g reduced fat tasty cheese, grated
1 cup self raising flour
5 eggs lightly beaten
3 egg whites
salt and pepper to taste

Combine all ingredients and pour into a greased baking dish.
Bake at 180c for 30 -40 minutes until browned on top.
Serve hot or cold with salad

Raspberry Coconut Slice

makes 15

Base:
1 egg white
1/3 cup sugar
30g light margarine
1/4 cup skim milk
1 1/2 cups self raising flour
Topping:
1 cup raspberry jam
2 egg whites
1/3 cup sugar
3/4 cup coconut

Preheat oven to 180c
Base: In a mixing bowl, beat egg white and sugar for 1 minute using electric beater. Melt margarine, then add to milk pour into bowl and combine. Fold in sifted flour. Coat a slab tin with cooking spray then press mixture using your hand to flatten and spread evenly over tin (dip hand in flour so mix doesn't stick)
Topping: Microwave jam for 30 seconds then spread evenly over base. in a meduim bowl beat egg whites until stiff, gradually adding sugar. Beat well each time sugar dissolves. Fold coconut through then spread over jam. Bake 35 - 40 minutes.
Leave to cool then cut into slices.

Nutmeg Apple Slice

1 packet buttercake mix
125g butter
250g light sour cream
1 cup coconut
425g tin pie apples
1 teaspoon nutmeg

Combine cake mix, coconut and melted butter. Spread over 7 x 11 tray covered in glad bake. Bake 15 - 20 minutes until slightly browned. Combine chopped apples and sour cream.
Spread over cooked cake mixture.
Sprinkle with nutmeg and bake a further 20 minutes until cream sets.
Cool and cut into slices

Quick and Easy Mocha Fruit Cake

serves 20

1 kilo mixed dried fruit
2 cups strong black coffee
150g fruit and nut chocolate, chopped roughly
2 cups self raising flour

Soak the fruit in the coffee overnight.
Preheat oven to 180c
Coat a 20 x 28 cm pan with cooking spray and line with baking paper.
Mix all ingredients together. Spoon into tin.
Bake for 2 hours till cooked through.

If it starts to burn on top, cover with foil.
*can also add 1 teaspoon mixed spice.

From ww magazine

Cottage Pie

serves 4

2 teaspoons olive oil
1 onion, chopped
1 stick celery, chopped finely
500g lean beef mince
1 teaspoon minced garlic
1 tablespoon flour
400g can crushed tomatoes
1/2 cup beef stock
1 carrot grated
5 medium potatoes
1/2 cup skim milk
2 tablespoons parmesan cheese

Heat a large frypan, cook the onion and celery till soft. add the mince and cook. Stir in garlic and flour. Add tomatoes, carrot and stock, bring to boil then reduce heat and simmer till mixture is thick and moist.
~ cook potatoes until tender. Mash with milk.
Spoon meat mixture into an ovenproof dish. Spread the potato on top and gently press down with the back of a fork. Sprinkle with cheese and bake for 30 minutes till heated through and golden on top.

from a ww cookbook

Diet Coke Chicken

serves 4

1 can diet coke
3/4 cup tomato sauce
480 g chicken pieces

Mix coke and sauce in a pan, add chicken. Mix will blend together once it begins to boil. Cover. Simmer for 45 minutes. Remove cover and increase heat to boiling till the sauce thickens and sticks to chicken.

Ham and Broccoli Pasta

serves 2

125g spiral pasta
1/2 can light evaporated milk
1 sachet spring vegetable cup a soup
small head of broccoli, chopped into small florets and lightly boiled
200g fat free ham, chopped

Boil pasta until cooked, keep warm.
Add all other ingredients to a pan. mix well and heat through. Add to pasta and mix through.

Single Serve Lasagne

1/2 onion, chopped
90g lean mince
1 teaspoon italian herbs
1/2 cup tomato paste
1/2 cup salsa
1/2 cup water
60g lasagne sheets
2 tablespoons ricotta cheese
1/2 cup skim milk
30g low fat grated tasty cheese

Preheat oven to 180c
Coat a small pan with cooking spray. Heat and brown onion and mince. Add herbs, tomato sauce, salsa and water. Simmer fro five minutes. Place half the meat sauce in the base of a small ovenproof dish. Top with half the lasagne sheets remaining meat sauce and remaining lasagne sheet. Cover with combined ricotta and milk. Sprinkle with cheese and bake 45 minutes.

From a ww booklet

Chicken Cheese Pasta

serves 4

300g chicken breast fillet
1/2 red capsicum, sliced
1/2 green capsicum, sliced
1/2 cup water
3 chicken stock cubes, crushed
1 tin light evaporated milk
2 tablespoons cornflour
2 tablespoons water to mix
30g grated tasty cheese
1 onion, chopped
250g fettucine

Spray a large pan with cooking oil and saute the capsicum and onion for 2- 3 minutes. Add chopped chicken and cook till chicken is golden. Add stock cubes, water and milk and simmer for 5 minutes or so - add cheese.
Add the cooked and drained pasta and toss through to mix well.