Olives

Mini Mushroom “Pizzas”

| roeliaschoeman

I’ve been craving pizza – so I decided to make a healthier option 🙂  Lovely tomato, cheese garlic and herb goodness – the ‘legal’ way 😉

 

3 large ‘braai’/brown mushrooms

100g tomato and onion mix/Weigh-Less Chili Tomato Pasta Sauce (I added a bit of garlic and herb paste to jazz it up a bit)

30g cheddar cheese – grated finely, it goes further!

1.5 slice Albany Ultima, grated to make breadcrumbs

10g olives, deseeded and finely chopped

Salt and pepper to taste

A sprinkling of Mixed Herbs

2016-03-11-13.02.18.jpg.jpg

Remove the stems of the mushrooms

Place the mushrooms on a baking sheet, sprayed with non-stick cooking spray

Stuff mushrooms with tomato mix (tomato base, herbs, breadcrumbs, olives and seasoning mixed together)

Top with cheese and sprinkle with Mixed Herbs

Pop into a pre-heated oven and 180C for about 20 minutes.

 

Serves 1 – 1 Veg (mushrooms = free), 1 Fat, 1 Protein, 1 CC

Mediterranean Barley Salad

| roeliaschoeman

This was yesterday’s lunch!  I’m sure you figured out that pearl barley is my newest obsession!  😉  I cooked a large batch a few days ago and froze it into portions – specifically to have it on hand to ‘experiment’ with.  That is my challenge for the week – to make 3 x brand new barley recipes!  Maybe you can try it – find a healthy ingredient that you don’t use THAT often, and see if you can get a few recipe ideas of how to cook/prepare it?

100g cooked barley
25g sliced red onion
50g cherry tomatoes, halved
150g chopped red, yellow and green pepper
30g low fat feta
2 tablespoons chopped fresh parley
8 pitted olives

Dressing: 25ml lemon juice & 25ml red wine vinegar

Mix all the ingredients together and serve!

Serves 1 – 2CC, 1 Protein, 1 Fat, 2.5 Veg

image

Pilchard Puttanesca

| roeliaschoeman

Pilchard Puttanesca

Adapted from Fresh Living Magazine May 2015

 

QUICK AND EASY!

 

Serves 2

1 Serving = 2 Prot, 2 Veg and 1 Fat (pasta excluded)

 

400g Pilchards in sauce (1 large tin)

400g Tomato and Onion mix (1 large tin)

½ teaspoon crushed garlic

30 ml capers

90g olives (pitted)

Lemon Juice

Salt and Pepper

 

Fresh Parsley and Cooked Pasta to serve

 

Mix all the ingredients together in a saucepan and simmer to heat through (10 minutes max). Serve with pasta (as per your formula) and fresh parsley!

 

wpid-2015-05-06-18.59.25.jpg.jpeg