Stew

Country Style Pork Sausage Stew

| roeliaschoeman

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100g baby potatoes, cut into wedges, parboiled
5ml olive oil
100g onion, cut in chunky strips
100g red and yellow peppers, cut in chunky strips
3 Weigh-Less Pork Sausages, sliced
100ml beef stock
Robertsons Garlic and Rosemary Blend
Salt and Pepper to taste

Fry onions and peppers in olive oil – add beef stock. Add rest of ingredients, cover and simmer on medium heat until potatoes and veggies are soft – about 15 minutes.

A great family meal option, just multiply with number of portions. For vegetarian option use soya sausages and veggie stock.

Serve with green salad.

Serves 1: 1 CC, 1.5 Prot, 2 Veg, 1 Fat

Baby Potato and Seafood Stew

| roeliaschoeman

Baby Potato and Seafood Stew

 

Serves 2

Per person: 2 CC, 2 Veg, 1 Fat, 2 Prot

 

400g parcooked baby potatoes, quartered

100g red onion, chopped (1 Veg)

10 ml olive oil (2 Fat)

1 tin WL chopped tomatoes (2.5 Veg)

½ tsp garlic, crushed

½ tsp chopped chillies (adjust to taste)

200g Mussel meat (2 Prot)

290g shrimp (2 Prot)

 

Micro veggies to serve

 

Fry onions in olive oil until soft, add garlic and chilies. Stir in rest of ingredients and simmer of 15 minutes (or until potato is soft). Top up with stock/water if needed.

Serve with micro veggies J

Brazilian Fish Stew

| roeliaschoeman

Brazilian Fish Stew

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(adapted from Dizzy, Busy and Hungry Blog)

Serves 2 – 1 Fat, 2 Protein, 2 Veg

10ml olive oil

100g onion, chopped

1 TBS lime Juice

1 tsp ground cumin

1 tsp paprika

1 tsp crushed garlic

560g white fish (I used Kingklip), cut into cubes

100g yellow pepper, cut into strips

200g tinned tomatoes

Freshly ground black pepper and salt

125ml lite coconut milk

Fresh coriander to serve

Fry onion in olive oil, spices and garlic on medium heat until soft. Add yellow pepper strips and fry for about 4 minutes. Add fish, tinned tomatoes and season with salt and pepper to taste. Simmer on low heat from 20 – 30 minutes. Stir in coconut milk and heat though. Serve with fresh coriander and starch of choice (we had it with pasta rice) 

You know my ‘trick’ w.r.t the coconut milk – I use fat free milk with a few drops of coconut essence (can be found at baking supply stores), instead of ‘normal’ lite coconut milk. If you use coconut milk, add an extra ½ fat serve from your allowance (1/4 per person)