Pastitsio

This dish is what they call a Greek Lasagne, you usually use lamb mince, but as i couldn't find any extra lean lamb mince i used extra lean beef mince, it was just as tasty. I love the warmth you get from the cinnamon and nutmeg.

The whole dish is syn free on extra easy.

These ingredients make enough ragu for a large Pastitsio and some left over ragu which you can use for a topping for a baked spud, or just mix it into pasta with some rocket leaves, you could even make a Sloppy Joe sandwich out of it!

Preheat oven 200c, 400f, gas mark 5

Ingredients

1 kg extra lean lamb or beef mince
1 onion chopped
1 garlic clove finely chopped
500g mushrooms chopped
1 tbsp dried mint
1 tbsp dried oregano
½ tsp chilli flakes
1 tbsp ground cinnamon
½ tsp all spice
1 tbsp tomato puree
2 tins tomatoes
1 litre lamb stock

500g macaroni cooked as per packet instructions, and cooled

1 500ml tube fat free yogurt
1 250ml tube quark
2 eggs beaten
½ tsp nutmeg

Method

In a large pot brown the lamb or beef mince then remove.
Fry the onion until soft then add the mushrooms, fry until golden, stir in the garlic and all the herbs and spices cook for 1 minute, return the mince, stir in the tomato puree and tinned tomatoes, then add the stock, bring to a boil, then simmer on a low heat for at least 2 hours, stirring occasionally.

Mix together the yogurt, quark, eggs and nutmeg, and season.

Mix a couple of large spoonfuls of the quark mixture with the pasta.

In a large baking dish, layer the meat on the bottom, top with the pasta, then pour over the white sauce. Bake in the oven for 30/35 minutes.

Macaroni Chicken and Cheese Bake

Yet another recipe you probably thought you couldn't eat on a diet!

Unlike a typical macaroni cheese, there is hardly any fat in the sauce so as it heats up it separates, so don't think you've done anything wrong if it doesn't look right when cooked.

This dish is actually better the next day when it's cold, the sauce sets and becomes creamy and the flavours develops.

Just cut it into portions and have with a salad or as a snack.

Syn free if the cheese is your daily healthy A

Serves 6

Preheat oven 200c, 400f, gas mark 5

Ingredients

300g dried macaroni

2 skinless boneless chicken breasts chopped

6 spring onions chopped

2 garlic cloves finely chopped

8 oz mushrooms sliced

200g cherry tomatoes

400ml vegetable stock

4 tbsp tomato puree

200g quark

1 tsp English mustard

2 eggs beaten

180g full fat cheese or 240g reduced fat cheese

salt and pepper

Method

Cook the macaroni as per packet instructions.

Brown the chicken in a pan with frylight, then add the spring onions, mushrooms and garlic, salt and pepper fry for 4 minutes.

Mix the cooked macaroni into the chicken mixture.
Add the cherry tomatoes.

Mix together the stock, tomato puree, quark, mustard, and eggs, pour into the pasta, add half the cheese and mix together.

Sprinkle the rest of the cheese over the top and bake for 30 minutes, till golden and cooked through.

Let cool, then refrigerate over night and slice into 6 portions.

You can eat it when its hot, but i personally prefer it cold.