Serves 2
Fibre 3.1g, protein 40g, fat 33.5g
Calories/serving 488
WWpoints per serving 10

* 2 salmon fillets
* whole leaves of 1 chicory head
* 1 small tomato, peeled and quartered
* 1 small ripe avocado, stoned pelled and diced
* 1/4 small onion, peeled and diced
* 6 stoned black olives
* 2 tablespoons/servings Lime Dill Dressing

1. Place the salmon fillets in a saucepan, cover with wateh and add seasoning ( such as fresh parsley, slice of lemon or black pepper). Cover the pan and simmer the fish for 7 to 10 minutes,
until cooked. Remove the fish from the pan. allow to cool, then cut into 2.5cm/1 in wide stips.
2. Wash and dry the chicory leaves. Chop the tomato, avocado, onion and olives and mix together in a bowl.
3. place the chicory leaves in a daisy formation in a round, shallow salad bowl.
Place strips of the salmon in each of the chicory leaves and dot with Lime Dill Dressing.

Serves 4
Calories/serving 508
WWpoints per serving 10
Preparation time 25 minutes
Cooking time 25 minutes

• 4 chicken breasts, skinned and boned
• 1 small onion, chopped
• 1 small red pepper, seeded and diced
• 1 X 500g jar tomato pasta sauce
• 1 tablespoon chilli paste or powder
• lOOg (3 1/2oz) fresh spinach
• 6 lasagne sheets
• 400g low-fat white sauce
• 50g (2oz) low-fat Cheddar cheese, grated

1. Preheat the oven to 180C, 350F, Gas Mark 4. Preheat a non­ stick frying pan or wok.
2. Cut the chicken into strips and dry-fry in the non-stick pan for 5-6 minutes, until cooked. Add the onion and cook for 2 minutes. Add’the red pepper and cook for a further 2 minutes. Add the pasta sauce and chilli. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove from the heat.
3. Wash and roughly chop the spinach and add to the tomato and chicken mixture.
4. Place half the tomato and chicken mixture in a medium-sized lasagne dish and arrange three lasagne sheets on top. Add the remaining mixture and then the remaining lasagne sheets and top with the white sauce. Sprinkle the grated cheese on top.
5. Place in the oven and bake for 20-25 minutes.

Serves 4
Calories/serving480
WW points per serving 10
Fibre o.2g, protein 49g, fat 29g

• 3 rashers back bacon, diced
• 4og/1 1/2 oz butter
• 1 tablespoon chopped onion
• 4og/1 1/20z mushrooms, sliced
• 90og/2lb cubed stewing veal
• 125ml/4floz water or Chicken Stock
• 225g/8oz sour cream, plus extra for garnish
• 1 teaspoon salt1/4 teaspoon paprika, plus extra for dusting

1. Preheat the oven to 12o°C/250°F/gas3/4
2. Place the bacon, butter, onion and mushrooms in a frying pan and saute slowly until the onion and bacon are lightly browned. Remove the mixture with a slotted spoon and place in an ovenproof serving dish.
3. Leave the bacon fat and butter in the frying pan, then add the veal. Brown the meat on all sides then remove, leaving the fat in the pan. Place the meat in the baking dish with the bacon mixture and mix well.
4. Add the water or Chicken Stock, sour cream, salt and paprika to the frying pan. Heat until just boiling then pour over the meat mixture. Cover the dish and bake for i hour, or until the veal is tender when pierced with a fork. If you wish, serve with a dollop of sour cream and dust with paprika.

Serves 4
Fibre o.9g, protein 34, fat 41g
Calories/serving: 572
WWpoins per serving: 10

• 3 shallots or 1 small onion, peeled and finely chopped
• 125ml/4floz red wine
• 2 tablespoons fresh lemon juice
• 6oml/2floz olive oil
• 1/2 teaspoon dried oregano, or 1 1/2 teaspoons fresh, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground
• black pepper
• 45og/1lb calf’s liver, sliced
• 6og/21/20z butter

1. Combine the shallots, wine, lemon juice, oil, oregano, salt and pepper in a large bowl to make a marinade. Marinate the liver for i hour, then turn the meat and marinate for another hour.
2. Remove the liver from the marinade. Discard the marinade.
3. Melt the butter in a frying pan and saute the liver for 5 minutes on each side.

Serves 6
Fibre 2.1g, protein 35g, fat 35g
Calories/serving: 490
WW points per serving: 10

• 1 recipe Pasta Crepes
• 675g/1 1/2lb minced pork
• 3 cloves garlic, peeled and finely chopped
• 3 teaspoons chilli powder
• 45ml/1 1/2floz cider vinegar
• 1 tablespoon olive oil
• 30g/1oz chopped onion
• 25oml/8floz prepared tomato sauce or passata
• 25oml/8floz water
• 1/2 teaspoon ground cumin
• 6 drops Tabasco sauce, or to taste
• 1 teaspoon salt, or to taste
• 18og/6oz Cheddar cheese, grated

1. Prepare 12 Pasta Crepes and set aside.
2. In a bowl combine the minced pork, garlic, 2 teaspoons of the chilli powder and the vinegar.
3. Heat the oil in a frying pan and saute the onion over a medium heat for 3 or 4 minutes until soft.
4. Add the pork mixture to the onion, and fry until brown. Cook thoroughly, then pour off all the fat and set the pork aside.
5. In a saucepan make the sauce by combining the tomato sauce or passata, water, cumin, the rest of the chilli powder, the Tabasco sauce and salt. Simmer for 30 minutes.
6. To make the enchiladas place i tablespoon of the sauce, i tablespoon of cheddar cheese and one-twelfth of the pork mixture down the centre of each crepe. Fold the sides over the centre and place, seam-side down, in a baking dish. Pour the remaining sauce over it all and bake for 15 minutes. Cover with the remaining cheese and bake for 5 minutes more or until the cheese is hot and bubbling.

Serves: 2
Fibre 1.3g, proetin 59g, fat 24g
Calories/serving: 510
WWpoints per serving: 10

• 3oml/1ftoz olive oil
• 8og /30z finely chopped onion
• 2 cloves garlic, peeled and finely chopped
• 900g/2lb raw prawns, shelled and deveined
• 225g/8oz prepared tomato sauce or passata
• 1/4 teaspoon dried oregano, or
• 3/4 teaspoon fresh, finely chopped
• 1 tablespoon finely chopped basil
• alt and freshly ground black
• pepper to taste
• 225g/8oz mozzarella cheese, shredded
• 2og/1 1/2oz Parmesan cheese, grated

1. Preheat the grill.
2. Heat i tablespoon of the oil in a frying pan. Saute the onion until golden, add the garlic, and saute for i minute. Add the prawns and saute for 3 minutes, then remove from the pan and place in a baking dish.
3. Heat the remainder of the oil in the frying pan and add the tomato sauce or passata, oregano and basil. Simmer for 15 minutes. Add salt and pepper. Pour the sauce over the prawns and add the shredded mozzarella cheese on top. Top with Parmesan and grill until bubbling.