Pete’s Baked Bean Lasagne (2014)
Serves 4
Ingredients
1 Carrot, grated (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Celery stick, finely chopped (s) (sff)
1 Knorr vegetable stockpot
1 Tbsp. Oregano
60g Strong cheddar (2Hea/4=0.5syn per person)
250g E.L. beef mince (ff)
400g Chopped tomatoes (s) (sff)
400g Baked beans (ff)
Lasagne sheets (ff)
Lasagne dish
S & P
Method
In a frying pan, sprayed with frylight, cook the onion until soft, add carrot & celery, add mince & cook until the meat has browned, add the tomato, oregano, season well, cook for 20 mins.
In the meantime, get a lasagne dish ready, open the beans & lasagne sheets.
Cover the base of the dish with a layer of the mince, then lasagne sheets, add a layer of beans, then another layer of lasagne sheets & finish with a layer of the mince. Sprinkle the cheese over the mince & cook for 25-30 mins at 180C.
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If using it as syns then strong cheddar is 5 syns per 25 g.
Light cheddar is 4 syns per 25 g
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Spicy Mexican Tomato & Jalapenos Soup
Serves 4
Ingredients
1 Red Onion, finely sliced (s) (sff)
1 Carrot, finely chopped (s) (sff)
1 Celery stick, finely chopped (s) (sff)
1Tbsp Jalapeno chillies (s) (sff)
2Tbsp Sweetener
400mL Chopped Tomatoes (s) (sff)
500mL veg stock
Handful of fresh basil leaves, ripped
Salt & pepper
Method
In a deep saucepan, sprayed with Fry Light, cook the onion until they are soft, add the celery, carrot & chillies, cook for 10 mins.
Add tomatoes, sweetener, stock & basil, bring to the boil, reduce to a simmer for 10 mins, remove from the heat and using a hand blender, reduce to a smooth soup, return to the heat for a further 10 mins. Can be allowed to cool then reheated.
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This looks yummy! Do you think I could use natural yog instead of the ff?
Think I have all the ingredients apart from that but wondering if it would be ok to swap?x
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