Serves: 1
Calories/serving 228
WWpoints per serving 5
Preparation tim: 5 minutes
Cooking time: 30 minutes

• 3turkey rashers
• 50g (2oz) [uncooked weight] spaghetti
• 1 vegetable stock cube
• 1 small can chopped tomatoe
• 25g (1oz)button mushrooms
• 1 small can sweetcorn
• 1 tablespoon Branston pickle
• 2 teaspoons cornflour
• salt and freshly ground black pepper

1. Grill the turkey rashers on both sides.
2. Cook the spaghetti in boiling water for 10 minutes with the vegetable stock cube. While the spaghetti is cooking, place the tomatoes in a saucepan and add the mushrooms, sweetcorn and pickle. Cook on a moderate heat, then allow to simmer.
4. Snip the turkey rashers into bite-sized pieces and add to the tomato mixture.
5. Dissolve the cornflour in a little cold water and gradually add to the turkey and tomato mixture so that it thickens it as it simmers. Season to taste.
6. Drain the spaghetti, place on a serving plate and top with the turkey and tomato mixture.

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: 4
Calories/serving: 469
WW points per serving: 9
PREPARATION TIME: 10 MINUTES
COOKING TIME: 30 MINUTES

• 450g (1lb) lean minced pork
• 225g (8oz) low-fat sausage meat
• 2 garlic cloves, crushed
• 2 tablespoons vegetable stock powder
• 1 teaspoon paprika
• 1 small red chilli, finely chopped
• 1 teaspoon Italian herb seasoning
• 1 tablespoon finely chopped fresh parsley
• 225g (8oz) [uncooked weight] spaghetti
• freshly grated Parmesan cheese to garnish
• for the sauce
• 1 X 690g bottle tomato passata
• 6 basil leaves

1. Place both meats in a large mixing bowl with the garlic, stock powder, paprika, chilli, Italian herb seasoning and parsley and mix well. Form the mixture into 24 balls.
2. Preheat a non-stick frying pan. Add the meatballs and cook over a moderate heat for 10 minutes to brown the outsides. Drain away any fat, then add the passata and allow to
simmer for 10 minutes. Meanwhile cook the spaghetti in a large pan of boiling water.
Drain well and pour into a large serving dish.
3. Finely shred the basil, add to the sauce and spoon over the spaghetti.
4. Garnish with a little Parmesan before serving.

SERVES: 4
CALORIES/SERVING: 345
WW points per serving: 6
PREPARATION TIME :15 MINUTES
COOKING TIME: 40 MINUTES

• 1 medium aubergine, cut into chunks
• 3 medium courgettes, thickly sliced
• 3 red or yellow peppers, seeded and cut into chunks
• 1 tsp Italian dried herbs
• 250g (10oz) cherry tomatoes
• 1 X 400g can chopped tomatoes
• 1 or 2 garlic cloves, crushed
• zest of 1/2 lemon
• 1 vegetable stock cube
• 300g (11 oz) [uncooked weight] penne
• 1 vegetable stock cube
• 2 tbsps finely shredded basil
• olive oil spray
• salt and freshly ground black pepper

1. Preheat the oven to 200C, 400F, Cas Mark 6.
2. Put the aubergine, courgettes and peppers into a large roasting tin, spray with a little olive oil spray to coat the vegetables, then season with salt and black pepper and scatter the dried herbs on top. With your hands, toss the vegetables together. Place in the oven to roast for 20 minutes.
3. Meanwhile put the cherry tomatoes and the chopped tomatoes into a small pan with the garlic and lemon zest and allow to simmer, uncovered, for 20 minutes until thick and pulpy.
4. Season the tomatoes with salt and black pepper, then add to the roasting tin and mix into the other vegetables. Return to the oven for 10 minutes.
5. Cook the penne in boiling water with the vegetable stock cube until al dente, then drain. Gently fold in the roasted vegetables and tomatoes. Sprinkle with basil and serve.

SERVES: 6
CALORIES/SERVING: 280
WW POINTS PER SERVING: 5
FAT: 8.9G
PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES

• 2 X175g (2 X 6oz) fresh salmon fillets, skinned and boned
• 1 tsp vegetable bouillon stock powder
• 225g (8oz) [uncooked weight] pasta shapes
• 1 vegetable stock cube
• 300ml (1/2 pint) virtually fat free fromage frais
• juice of 1/2lemon
• 1 small red onion, finely chopped
• 1 tbsp chopped fresh chives
• pinch of sweet paprika
• fresh dill to garnish

1 Cook the salmon by poaching in a little water containing the stock powder for 8-10 minutes over a low heat. Lift the salmon from the pan and allow to cool.
2 Cook the pasta in a large saucepan of boiling water with the stock cube. Drain the pasta thoroughly and transfer to a mixing bowl. Add the fromage frais, lemon juice, onion, chives and paprika.
3 Carefully flake the salmon into the bowl, removing any bones and skin. Combine all the ingredients with a large metal spoon, taking care not to over-mix and break up the fish too
much.
4 Spoon into a serving dish and chill until required. Garnish with fresh dill.