Spaghetti

Halloween Stuffed Peppers

| roeliaschoeman

How cute is this!  Just HAD to make something for Halloween!  🙂

I got the idea from a photo I saw on the internet, so it is by no means original!  LOL!  I did make up my own ‘stuffing’ though!

Serves 2

1 yellow pepper per person

 

Stuffing

10ml olive oil

1 onion, chopped

Crushed garlic and herb

A sprinkling Woolies Puttanesca seasoning

A handful cherry tomatoes, halved

Salt and Pepper to taste

50g cooked spaghetti

About 50g cooked butternut, mashed and seasoned

  1. Fry onions in olive oil until opaque.  Add chopped cherry tomatoes and seasoning, lower heat and cook until tomatoes are soft.  Stir in cooked spaghetti and keep aside.
  2. Cut tops off the peppers and clear the pips and other ‘flesh’.  Use a pairing knife to cut ‘jack o lantern style’ eyes and mouth.  Use your own initiative. dsc_1304
  3. Boil in water for about 5 minutes and carefully remove (hot!) and drain and leave aside to cool a bit
  4. Mix mashed butternut and all the other ingredients and carefully stuff the peppers.
  5. Place carefully on an ovenplate – I put the peppers in the corners so that it ‘stands’ on its own without topping over – put the pepper tops back on and bake for 15 – 20 minutes at 180C
  6. Carefully remove and serve!

    1 serving = 1.5 veg, 1/2 CC, 1 Fat

Lentil Spaghetti Bolognaise

| roeliaschoeman

I probably mentioned it before, but think I am an undercover vegetarian.  Simply because I am just naturally attached to the ‘V’ options on the menu.  And that is it!  So when I get the opportunity to have a vegetarian dinner at home, I grab it with both hands 🙂  Thursday nights are my ‘chill nights’ at home.  Just me, our puggies and a duvet!  I try to watch a favourite movie/series and sip on big cups of tea.  But my attention span doesn’t always allow me to finish watching anything!  LOL!  But that, is another story altogether.

Anyway, the aim of this post – LENTIL SPAGHETTI BOLOGNAISE!  It is your classic, basic bolognaise recipe using lentils instead of minced beef 🙂

100g onion, chopped

10ml olive oil

5ml garlic and herb paste (you can use less if you HAVE to :))

1 tin chopped tomatoes

1 tablespoon tomato paste

300g cooked lentils

5ml Italian Herb mix (dried) – you can use fresh herbs as well, but I was all out!

Salt and Pepper to taste

1 sachet Canderel Sweetener

Fry onions in olive oil until soft, stir in garlic and herb paste.  Add the rest of the ingredients and simmer for about 20 minutes.

Serve with spaghetti according to your formula, and sprinkle with marjoram (dried or fresh!)  Tip:  I often ‘bulk’ up my pasta with zucchini or carrot strips, or even mashed butternut 🙂

Easy. Peasy.

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Serves 3:  1 Serving = 1 Protein, 1.5 Veg, 1 Fat (rounded up)