Favourite Family Meals Simple and satisfying recipes for any day of the week

Favourite Family Meals Simple and satisfying recipes for any day of the week

BLT DIP WITH POPPY SEED TORTILLA CHIPS 5 medium flour tortilla(s) 1 large egg white(s), lightly beaten 2 tsp poppy seeds 4 rashers uncooked lean back bacon 190ml sour cream 60g low fat mayonnaise 3 Tbsp onion(s), finely 1 tsp apple cider vinegar, or distilled white vinegar 1/4 tsp salt 1/4 tsp black pepper, freshly ground 135g tomato(es), fresh, diced 1 Tbsp tomato(es), fresh, diced, for garnish Handful rocket, thinly shredded 1 Tbsp rocket, thinly shredded, for garnish To make chips, place oven rack in middle position. Preheat oven to Gas Mark 6/200 C/ 400ºF. Line a large baking sheet with aluminum foil. Brush one side of each tortilla with egg white and then sprinkle with poppy seeds. Using a pizza slicer or a knife, cut each tortilla into 8 wedges. Spread tortilla wedges onto prepared baking sheet. Bake on middle oven rack until slightly golden and crisp, about 8 to 10 minutes; remove chips to a wire rack to cool. Meanwhile, to make dip, cook bacon in a large nonstick frying pan over medium-low heat, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop into small pieces; set aside. In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar, salt and pepper until blended. Reserve 1 tablespoon of bacon for garnish. Add remaining bacon, 3/4 cup of tomato and 1/2 cup of rocket to sour cream mixture; stir until combined. Transfer to a serving bowl; cover and refrigerate at least 15 minutes for flavours to blend Our editorial team devoured this dip in seconds. It truly tastes like a BLT sandwich in a bowl. And the chips are to die for. ProPoints Value: 5 Servings: 8 Preparation Time: 16 min Cooking Time: 15 min To serve, garnish with remaining bacon, tomato and arugula. Serve with tortilla chips. If you d like to make the dip more than a few hours in advance, just leave out the tomatoes until ready to serve because the may make the dip too watery. The chips can be made several days ahead and stored in an airtight container. Sprinkle the chips with salt before baking, if desired.

ROASTED POTATO WEDGES 2 medium sweet potato(es), washed and patted dry 1 tsp olive oil 1/4 tsp salt 1/4 tsp dried rosemary, crushed 1 rosemary sprig, for garnish (optional) Preheat oven to Gas Mark 7/220 C/ 425ºF. Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more. Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Potatoes are the must-have accompaniment to steak. We roasted sweet potatoes for a nutrient and colour boost but you can substitute regular baking potatoes if you prefer. ProPoints Value: 2 Preparation Time: 8 min Cooking Time: 35 min THAI CHICKEN STIR-FRY 1 Tbsp vegetable oil 450g uncooked boneless, skinless chicken breast, into 1/4-inch pieces 1 medium spring onion(s), sliced 1 medium garlic cloves(s),finely 220g green snap beans, each sliced into 3 pieces 1 Tbsp fish sauce 1 tsp soy sauce 1 tsp sugar 1/4 tsp Asian hot sauce, such as chili paste 15g basil, fresh, leaves, Here s a super quick, super tasty stir-fry that tastes authentically Thai. Serve with jasmine rice for the complete Bangkok experience. ProPoints Value: 2.5 Preparation Time: 8 min Cooking Time: 10 min Place a large nonstick frying pan over medium-high heat; add oil and swirl to coat pan. When hot, add chicken; sauté for 3 minutes. Add spring onions and garlic; sauté until quite fragrant, about 2 minutes. Add green beans, fish sauce, soy sauce, sugar and chili paste; sauté until green beans are crisp-tender, about 2 to 3 minutes. Add basil and cook for 1 minute more.

BAKED POTATO SKINS WITH CREAMY SPINACH AND BACON Creamy spinach and salty bacon makes these potatoes a hit. Make a double batch for your next party. ProPoints Value: 5 Servings: 6 Preparation Time: 10 min Cooking Time: 20 min 3 medium potato(es), baked, sliced in half and cooled 5 sprays cooking spray 600g frozen spinach, thawed and squeezed dry 110g light cream cheese, at room temperature 1/4 tsp salt 1/4 tsp black pepper 3 slices cooked crisp bacon, crumbled Preheat oven to Gas Mark 6/200 C/ 400ºF. Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes). Place potato halves on a baking sheet and coat with cooking spray. Bake until lightly browned, about 15 minutes. While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended. Remove skins from oven and spoon 3 tablespoons of spinach EGG AND BACON BREAKFAST BURRITOS 5 sprays low fat cooking spray 3 large egg white(s) 2 large egg(s) 2 rashers lean back bacon, finely 1/4 tsp dried oregano, crushed 1/8 tsp salt 1/8 tsp black pepper 3 Tbsp salsa, drained of excess liquid before measuring 2 medium tortilla (s) 4 Tbsp sour cream 1/8 medium avocado, ripe, cut into 2 wedges mixture into each potato half; bake until warmed through, about 5 minutes more. Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. : To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over the sink, as though you were wringing out a wet towel. For a breakfast on the go, fill a toasted wholemeal pitta half with the scrambled egg mixture, sour cream and avocado. Preheat oven to Gas Mark 6/200 C/ 400ºF. Coat a small baking sheet with cooking spray. Coat a large frying pan with cooking spray and heat over medium-low heat. In a large bowl, beat egg whites and eggs. Add bacon, oregano, salt, pepper and salsa; stir well. Pour egg mixture into prepared frying pan; increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat. Spoon half of egg mixture into centre of each tortilla. Roll tortilla to conceal filling, making sure to fold in ends. Place burritos, seam-side down, on prepared baking sheet. Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon of sour cream and 1 slice of avocado. Bacon and scrambled eggs are rolled up in tortillas, baked and then topped with sour cream and avocado. ProPoints Value: 9 Servings: 2 Preparation Time: 10 min Cooking Time: 10 min

LEMON-LIME COOKIE CRISPS These ultra-thin cookies are super crunchy and flavourful. Swap orange zest for the lemon or lime if you prefer. ProPoints Value: 3 Servings: 10 Preparation Time: 15 min Cooking Time: 11 min Preheat oven to Gas Mark 4/180 C/ 350 F. Place parchment paper on 2 baking trays. Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift flour over butter mixture and mix with a spoon; fold in vanilla. Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl. 3 1/3 Tbsp unsalted butter, softened 110g white sugar 2 large egg white(s) 30g plain flour 1/2 tsp vanilla extract 2 tsp lemon zest, finely 2 tsp lime zest, finely Drop heaping teaspoons of batter onto prepared baking trays leaving at least 3-inches between each cookie. When baking tray is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. SLOW COOKER LASAGNE STEW 450g extra lean mince beef, raw 1 small onion(s), 1 medium garlic clove(s), minced 2 x 400g cans canned tomatoes 425g passata sauce 1 tsp salt 1 tsp dried oregano 1/2 tsp dried basil 1/4 tsp crushed red chilli flakes, optional 240g ricotta cheese 160g light mozzarella cheese, shredded, divided 6 sheets dry lasagne no-cook 50g grated Parmesan cheese. Heat a large nonstick frying pan over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato passata, salt, oregano, basil and crushed chilli flakes; simmer 5 minutes to allow flavors to blend. Meanwhile, in a medium bowl, stir together ricotta cheese and 110g of mozzarella cheese. Spoon 1/3 of beef mixture into a slow cooker. Break 3 lasagne sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired. In a small bowl, combine remaining mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. To boost your vegetable intake, add 2 cups of sliced mushrooms to the beef mixture. Our kids love this recipe and we love that it cooks while we re not home. ProPoints Value: 9 Servings: 6 Preparation Time: 20 min Cooking Time: 360 min

RIGATONI WITH CREAMY SAUSAGE SAUCE 225g uncooked rigatoni 1/8 tsp salt 225g raw low fat sausage, removed from casings 225g mushrooms, 1 Tbsp minced garlic 2 Tbsp plain flour 360ml skimmed milk 140g frozen green peas, petite variety 1/2 tsp salt, or more to taste 1/4 tsp black pepper, freshly ground 170g roasted red peppers, water-packed, sliced 50g spring onion (s), sliced 3 Tbsp grated Parmesan cheese Everyone loves this recipe: guys, gals and kids alike. You get a big bowlful that s jam-packed with sausage, mushrooms and peppers. ProPoints Value: 13 Preparation Time: 15 min Cooking Time: 15 min Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions. Meanwhile, in a large nonstick frying pan, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to pan and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant. In a measuring cup, whisk together flour and milk until smooth; stir into pan along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and spring onions; remove from heat. Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. TERIYAKI TURKEY BURGERS 560g turkey mince 1 Tbsp ginger root, fresh, finely 1 Tbsp minced garlic 1 tsp sesame oil 70g teriyaki sauce 25g spring onions(s), 2 Tbsp coriander, fresh, finely 1 large egg white(s) 5 sprays cooking spray 8 medium spring onions(s), root ends trimmed 4 hamburger roll(s) Preheat a grill (or grill pan) to medium-high; cover to maintain heat In a large bowl, combine turkey, ginger, garlic, sesame oil, teriyaki sauce, spring onions, coriander and egg white; mix thoroughly with your hands or a spoon. Make 4 burgers, about 3 1/2-inches across and 3/4-inches wide. Place burgers on a nonstick baking tray; coat with cooking spray. Flip burgers and coat other side with cooking spray. These sesame-teriyaki burgers are super flavourful even more so when topped with grilled spring onions. ProPoints Value: 9 Preparation Time: 12 min Cooking Time: 16 min Place burgers on heated grill (or grill pan) and cook, flipping once, until fully cooked, about 5 to 7 minutes per side. A few minutes before burgers are done, place whole spring onions on centre of grill and cook, turning once, until bright green and charred, about 2 minutes. Remove burgers and spring onions to a plate; lightly toast rolls on grill. Serve each burger on a roll topped with 2 spring onions. Serve with mustard or extra teriyaki sauce (may affect ProPoins values).