Diets A-Z: Ten super suppers for red and green days

Yummy veggie cous cous
Serves 4
Dried cous cous
2 small onions finely chopped
Fry Light
Mixed veg of your choice, chopped
Seasoning
2 heaped tsp cumin powder

Make as much or as little cous cous as you prefer (I make 3/4 of a 500g bag) following the instructions on the bag and keep to one side.
Fry the onions in a large saucepan until transparent and starting to brown.
Add the chopped vegetables (I use lots of baby corn, one red pepper, one courgette, and one aubergine).
Season the vegetables and add the cumin powder.
Once the vegetables have cooked, pour in the cous cous and mix well. Finally add lemon juice and stir.
rnkm

Bean and Quorn sausage pie
Serves 2
6 Quorn sausages
Mashed potato (I usually use instant)
1 onion chopped
400g tin baked beans
1/2 cup mushrooms

Cook the sausages, then put them in an ovenproof dish. I usually halve them to make them go further.
Fry the onions and mushrooms in Fry Light until tender, then add the beans.
Once cooked, pour the mix over the sausages then add the mash.
I sometimes put curry or chilli powder in the beans to give them a different taste.
On top of the mash, I also sometimes add some grated cheese and tomatoes - it's up to you though!
lorraine_angel

Ratatouille pasta melt
Serves 4
1 onion
1 red pepper
150ml chicken stock made with Bovril
1 aubergine
1 courgette
2 400g tins chopped tomatoes with garlic
450g of boiled pasta
175g mozzarella grated

Peel and chop the onion, deseed the pepper and put in a pan with the stock and bring to the boil. Cover and simmer for five minutes.
Trim and dice the aubergine and courgette and add to the onion and pepper mixture with the tomatoes. Bring to boil, cover and simmer for 15 minutes.
Stir in the boiled pasta and 110g of the cheese. Pile into a shallow ovenproof dish and sprinkle the rest of cheese on top.
Place under the grill for three to four minutes until the cheese has melted.
lorraine_angel

Artichoke and basil pasta
Serves 2
225g pasta dry weight
1 finely chopped red onion
2 crushed garlic cloves
1 red pepper finely chopped
1 400g tin chopped tomatoes
1 red chilli, seeded and chopped
1 tsp basil pesto
1 400g tin artichoke hearts

Cook the pasta. Dry fry the onion until soft, add the garlic and pepper and cook for two to three minutes.
Add the tomatoes and chilli, bringing sauce to gentle simmer. Add pesto and season to taste.
Cut artichokes into halves or smaller, add to the sauce and heat through then serve over the pasta.
cl-k_sparkle

Mustard Chicken
Serves 4
4 chicken breasts, skinned and boned
4 tbsp very low fat fromage frais
4 tsp chopped fresh chives
4 level tsp wholegrain mustard
Seasoning

Preheat the grill to a medium-hot setting.
Wash and pat dry the chicken and place in a foil-lined grill tray.
Mix the fromage frais with the chives, mustard and seasoning. Brush half over the chicken and cook for 15 minutes.
Turn the chicken over, brush with the mustard mix and cook for a further 12-15 minutes until tender and thoroughly cooked.
alotless