SS friendly risotto!! (No of course there's no rice) Your weight beef mince. You vege allowance made up of a small mushroom and a 2tbsp red onion the balance in cauliflower. A little tomato paste SS Italian herbs Some well flavoured stock about 1/2 cup In a pan brown the mince and finely chopped mushroom and onion. When browned add all the seasonings and stock. Simmer till mince is cooked and little liquid remains. While this is cooking break cauliflower up into florets and either cook separately in a little water, steam or microwave until soft. Drain well. Mash the cauliflower with a fork till it looks like small rice grains not too smooth. Add pepper to taste if liked. Mix the mince and cauliflower together and serve piled on a plate. Eat and enjoy with side salad of free veges.

oooh that one sounds nice JB, might have to give that a go

Gosh it's so long since i posted a recipe I was on page 2. Here it is as promised Pork and apple burgers. ( adapted from the NZ healthy food guide) (I did this for the whole family - they had theirs in a bun with salad. I had mine with steamed green beans as I had already had a salad that day and my carbs were in the mix) 1 apple (granny smith) peeled and grated, excess juice squeezed out. 500g pork mince 1 courgette grated excess juice squeezed out 2 tbsp fresh whole grain breadcrumbs (I used my 1/2 slice Burgen - SS diabetic plan) (recipe called for an egg as well but I left this out) fresh herbs 1 tbsp your choice s & p if needed Combine all ingredients and shape into patties. I have a tupperware burger shaper and these ingredients made 7 patties. Cook in a non stick pan on medium heat for approx 5 -7 minutes, flip and cook the other side for 5 minutes until cooked through. Serve on rolls spread with hummus, lettuce etc for the family and with a side salad or hot vegetables for you. I worked out dividing the weight of mince with the number of patties mean't that I could have 2 patties for my allowance. I just had a little less of my weighted vegetables to account for the courgette in the burger and didn't worry too much about the apple. The whole family enjoyed this, even my green vegetable averse teenager!!

This was on Food TV on Friday night and I decided it was SS compliant and sounded yum. It will also feed the family if you increase the ingredients. Warm chicken salad Your allowance of chicken tenderloins zest and juice of 1 lemon olive oil 1tbsp garlic S & p dill Your vege weight in asparagus (fresh is best but you could use tinned and well drained) and cherry tomatoes. lettuce Make a vinagrette with the lemon zest, juice, oil, crushed garlic, dill and s&p to taste. Spray a pan with cooking spray and add a little of the vinagrette. Brown the chicken tenderloins in the pan. As they cook add the asparagus and halved cherry tomatoes to cook too. When chicken is tender and asparagus is cooked, turn onto a bed of lettuce drizzle with remaining vinagrette. This looks really colourful Enjoy! J

I had some left over asparagus from the warm chicken salad and some left over green beans as well so came up with this concoction. Probably nothing new to many people but I found it simple, quick and interesting. :lol: Mince mixup You weight of beef mince. Your weight of veges made up of asparagus, green beans, red pepper and red onion. 1/2 tsp curry powder. (or to your taste) 1/2 cup stock s & p to taste Olive oil spray or your daily tbsp oil. Saute chopped onion and mince in a pan with oil spray. Add curry powder and stock. Bring to the boil and simmer for a few minutes to cook mince through. Add asparagus, beans and pepper. cook til veges are cooked but still slightly crunchy. You don't want the mixture to be too runny. Serve on top of green salad, or roll in Mountain bread if you are allowed it, (veges are probably best cut small for this).

A warming soup for the colder weather. Hot vegetable soup 4 times your weight of veges made up of leek, onion, cauliflower, mushroom, green beans. (other combinations work too) Garlic couple of sticks of celery 1/2 to 1 tsp curry powder to your taste 4-5 cups stock tbsp olive oil In a large pan sautee the chopped onion, garlic and celery. When soft add curry powder and stir through Add remaining chopped vegetables and stock. Bring to boil and simmer till all vegetables are reasonably soft. Puree. Divide mixture between 4 containers. Either freeze or refrigerate. You can add diced cooked meat to this before eating. Cheese doesn't work so well as cream cheese flattens the curry flavour. Have with Burgen or toasted Mountain bread.

Chicken stir fry Your weight chicken breast sliced or diced quite small. Marinade this in 1tbsp Tamari or Soy sauce and 1/2 - 1tsp chinese five spice. While this is happening slice or dice your weight of vegetables made up of red onion, red, yellow and or green peppers, snow peas cabbage. The more colourful the better. You can also add 1 stalk of celery to add a bit more bulk. Once all is prepared heat 1tbsp olive or grapeseed oil in a wok. Quickly brown chicken then add vegetables. Stir fry till chicken is cooked but vegetables are still crunchy. The marinade provides a little sauce. Quick, colourful and easy. Yum!

Beef stir fry Would work with chicken too. I use a beef snitzel and cut into thin strips. Marinade this in 1tbsp Tamari, grated fresh ginger and a crushed clove of garlic. Leave covered in the fridge for at least an hour. When ready to cook. Heat up wok and quickly stir fry the beef add a selection of veges. I used celery, onion, broad beans, courgette, carrot (:shock: horror :lol:) , brocolli, and red pepper. All cut into sticks or diced finely. Toss to cook but leave still crunchy. Add a little more Tamari if it seems dry but the veges add liquid too. Was really yummy.

Vegetable Frittata 2 eggs Your allowance of veges made up of courgette, cauliflower, capsicum (red gives more colour) If you are allowed kumara use some of that too. Tbspoon oil or oil spray Tbs chopped fresh parsley Herbamare Chop veges into similarly sized chunks (not too big) Toss in the oil or spray to coat. Place in an oven proof dish or cook on the barbecue until just tender. Takes about 20 mins in the oven on 180C. You could also use left over cooked vegetables. Beat eggs lightly and add herbamare and chopped parsley. Pour egg mixture over cooked veges and return to oven and bake until egg has risen and is set. Serve with side salad of free veges. If cooking for the family you could add some grated cheese after you have taken out your portion and grill.

OMG 3 months since i posted a recipe! Avocado spread (thanks to Healthy Food Guide) Serves 4 4 x your allowance of avocado. (seed replacement) 1/2 tsp ground cumin 4 x your allowance of cottage cheese juice 1 lemon 1 tbsp sweet chilli sauce (not strictly SS but...) 1/4 cup coriander leaves roughly chopped (great fresh from the garden) Process all the ingredients on a whizz or food processor for 1-2 minutes until smooth. Spread on your crackers/bread or use as a dip for crudites made of your allowance of vegetables, carrots sticks, strips of capsicum, celery stalks, buttom mushrooms, raw topped with dip etc.