Thanks.
I'm very pleased, and excited to see how quickly I can get back until the 19 stone mark.
Trying a new recipe tonight. It's a recipe I got from the BBC Good Food website for a Greek lamb with orzo stew thing. Haven't got any lamb though, so I'm making it with a pack of Quorn lamb style pieces I've had in the freezer for forever and a day, so hoping that goes well.
Not quite sure how it's going to portion out, though, as the recipe I've got is meant to serve 6...but I've halfed everything from the original recipe, as I don't want the dish to be lasting me a week. lol. Expect it could feed 3 or 4, but I've provisionally taken it as serving 2...which I may re-assess later. Recipe is below, for anyone who might want to give it a go. Will work the points out again if I change the portion sizes, but it would come out to 11pp a portion if the dish serves 3.
Greek Style Quorn with Orzo
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ProPoints® Value: 17
Servings: 2
Preparation Time: 20 min
Cooking Time: 60 min
Level of Difficulty: Easy |
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Ingredients
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| 200 g Quorn Lamb Pieces |
| 1 medium Onion, sliced |
| 1/2 teaspoons Cinnamon, Ground (level) |
| 1 stick(s) Cinnamon, broken in half |
| Fry Light Sunflower Oil |
| 1 can(s) Tomatoes, Whole or Chopped, Canned (large) |
| 600 ml Chicken Stock, Fresh |
| 200g Orzo Pasta |
| 4 tablespoons Cheese, Parmesan |
Instructions
1. Heat oven to gas mark 4. Add the Quorn, onions, oregano, cinnamon sticks, ground cinnamon & cooking spray to a wide casserole dish, and cook uncovered until browned.
2. Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 40 minutes.
3. Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stiring halfway through. The orzo should be cooked and the sauce thickened.
4. Sprinkle with the granted Parmesan, and serve.