Serves 1
5ml olive oil
50g chopped spring onions
125g chopped red pepper
1/4 tsp crushed garlic
1/2 tsp Woolies Fajita Spice mix (or use equal amounts of ground cumin, ground coriander and crushed chillies)
125ml veggie stock
100g cooked lentils
140g cooked brown rice
Fresh basil to serve
Fry onion, spices and pepper in olive oil for 4 minutes. Add the rest of the ingredients and simmer until stock has reduced.
Serve with fresh, chopped basil leaves
5ml olive oil
20g red onion, chopped
75g WL bacon, cut into strips
80g red pepper, chopped
200g corn kernels
100g WL pasta sauce
1/4 teaspoon Woolies Chicken Fajita spice (or a sprinkle of cumin, smoked paprika and cayenne pepper)
Chillies and garlic to taste
Salt and Pepper to Taste
Fresh coriander to serve
Fry onions in olive oil, add red pepper and bacon and fry for a few minutes. Add spices, chillies and garlic. Stir in corn kernels and fry for 2 minutes. Stir in pasta sauce and transfer to oven proof dish and bake in oven for 20 minutes for 180C.
Serve with fresh coriander (was too hungry, forgot to add! LOL!)
For vegetarian option. Omit bacon and use low fat cheese to sprinkle over before baking in the oven.
WL serves 1
1 Protein, 2 CC, 3 Veg, 1 Fat