Monday, 29 June 2015


Total 57 propoints
Serves 6  (10 propoints per serve)

1 tbsp extra-virgin olive oil (5pp)
2 carrots, peeled and chopped (0pp)
2 celery stalks, chopped (0pp)
1 medium onion, chopped(0pp)
2 bay leaves, fresh or dried (0pp)
Salt and freshly ground black pepper (0pp)
570g pork/veal or beef mince (22pp)
1 egg, beaten (2pp)
2 cloves garlic, minced (0pp)
40g grated parmesan cheese (5pp)
70g fresh bread crumbs (4pp)
6 cups salt reduced chicken stock (2pp)
2 cups water (0pp) 
200g dried small pasta shells (17pp)
50g baby spinach leaves (0pp)
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook vegetables for 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt and pepper.
Uncover your soup pot and add stock and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup for 10 minutes. When pasta is tender, stir in spinach. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled cheese sandwiches.

Sunday, 28 June 2015


Makes 10
Total 26 propoints 
5pp for 2 fritters

1/2 cup self raising flour (7pp)
1/4 cup skim milk (1pp)
2 eggs (3pp)
260g corn kernels (5pp)
1 zucchini (0pp)
1 carrot (0pp)
Leftover Lamb roast 100g (4pp)
1/4 cup canola oil (6pp)

Preheat oven to 180c.

Grate zucchini and carrot. Dice lamb into small pieces.  In a large bowl add all the ingredients (except oil), season with salt and pepper and mix together until combined.

Heat oil over medium heat in a non stick frying pan.  Add large spoonfuls of mix to pan.  Cook until golden brown in colour and then flip and cook on the other side.  Once cooked remove and place on absorbent paper for 1 minute then place in oven on a raised rack to keep warm until all fritters are cooked.

Serve with garden salad.