Recipe help?

Fry some streaky bacon (in strips) until crispy. Add some two chopped aubergines, a handful of mushrooms cut in quarters and two garlic cloves. Cook half a packet of pasta of your choice, once cooked, drain it and stir in a tub of cremè fraîche and a some grated cheddar cheese. Mix the bacon/aubergines/mushrooms to the pasta and serve.

It's a really quick to make, and if you buy low-fat creme fraîche, it's also low in calories.

This one seems to tick all the boxes.

RISOTTO

Serves 2

INGREDIENTS

2 cloves of garlic

½ an onion

100g (¼ of a 400g tin) of plum tomatoes*

1 tablespoon of olive oil

250g of minced beef, chopped chicken, prawns, mushrooms or frozen mixed vegetables

125g (125ml by volume) of arboreo rice**

1 tablespoon of dried mixed herbs

1 beef, chicken or vegetable stock cube***

250ml of water

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use 100g and save the other 300g.

Put the oil into a frying pan on a medium heat. Add the garlic and onion and fry for 1 to 2 minutes. Stir frequently to stop it sticking. Add the mince, chicken, prawns, mushrooms or vegetables. Fry for another 3 to 4 minutes, until any meat is an even colour, with no pink bits.

Add the rice and fry for another 1 to 2 minutes. Add the herbs and tomatoes. Crumble the stock cube into the water and pour it into the pan. Mix thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for another 20 to 25 minutes until the liquid is absorbed and the rice is cooked. If it looks like it is getting dry, add some more water and stir.

ADDITIONS & ALTERNATIVES

Substitute 125ml of white wine for 125ml of the water.

TIPS

This dish needs an eye keeping on it all the time to make sure that it cooks properly but stays moist.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

** It might just say “Risotto Rice” on the packet.

*** If using prawns, use either a chicken or vegetable stock cube.

SERVES 4

Ingredients

3 tablespoons olive oil

1 large onion, chopped

1 medium eggplant, finely diced

1 red pepper, cored, seeded, and finely chopped

1 garlic clove, chopped

2 (14 ounce) cans whole tomatoes, with juice coarsely chopped

salt, to taste

black pepper, freshly ground to taste

1 lb rigatoni pasta

parmesan cheese, fresh cut into flakes (optional)

basil leaves, fresh to garnish

Directions

1Warm 2 Tbsp of the olive oil in a saucepan over moderate heat, add the onion, cover, and cook until tender: about 5 minutes. Add the eggplant, red pepper, and garlic, cover, and cook for a futher 5 minutes, stirring occasionally.

2Pour in the tomatoes with their juice, reduce the heat, and cook slowly, uncovered, until the excess liquid has evaporated and the sauce is thick and puree-like (about 20-25 minutes). Season to taste with salt and black pepper and keep warm.

3Pour 41/2 quarts of water into a large pan over high heat and bring to a boil. Drop in the pasta, give it a quick stir, then let the water boil steadily until the pasta is al dente: tender but not soft right through. Bite a piece to check.

4Drain the pasta but leave some water clinging to it, and return it to the hot pan with the remaining olive oil and a good seasoning of salt and black pepper. Toss the pasta to coat it with the oil.

5Pour in the sauce and toss the pasta once more. Serve at once, with flakes of Parmesan if desired, and basil leaves to garnish.

pasta and chicken-

2 tbsp. olive oil, divided

2 skinless, boneless chicken breast halves, cut into 1-inch pieces

1 carrot, thinly bias-sliced

1 (10 oz.) package frozen broccoli, thawed

2 cloves garlic, minced

8 oz. angel hair pasta, cooked and drained

2/3 cup chicken broth

1 tsp. dried basil

1/4 cup grated Parmesan cheese

Method

Preheat 1 tablespoon oil in a medium skillet. Add chicken. Cook and stir until chicken is cooked, about 5 minutes. Remove from skillet; drain on paper towels.

Preheat remaining oil in same skillet. Add carrot, broccoli, and garlic to skillet. Cook and stir for 2 minutes. Return chicken to skillet; add chicken broth, basil, and Parmesan cheesse. Simmer for 4 minutes. Place pasta in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately

Classic Greek Spinach

INGREDIENTS

1 cup olive oil

2 onions, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

2 large tomatoes, coarsely chopped

3 cups water

1 clove garlic, minced

1 tablespoon tomato paste

1 cube beef bouillon

salt and pepper to taste

1/2 cup uncooked long-grain white rice

DIRECTIONS

Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes

Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.

Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.

How about a nice pasta dish? Does he like seafood? If so then to pasta add tuna, prawns, green pesto, cherry tomatoes and cucumber and then grate a little cheese on the top.

Alternatively, you cant go wrong with a good old fashioned fillet steak, nice and lean, cooked medium rare (or however he likes it) served with potatoes and veg or salad.

Grilled steak would be perfect. If you don't have a grill or access to one, cook a filet mignon - it is seared on the stove top and finished cooking in the oven:

http://www.cooking-is-easy-and-fun.com/Seared-File...

A baked potato and a salad with a light dressing would make a great meal.

A really health veggie is a grilled zucchini - super easy:

http://www.cooking-is-easy-and-fun.com/Grilled-Zuc...

The fettuccine alfredo, garlic bread, and Tiramisu are italian.

Here are my fav. recipes: (including a beverage, main dish, a side dish, and 2 desserts)

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_Beverage:

*Strawberry Smoothie:

Makes 8 servings

Essential Equipment: Blender

Ingredients:

*4 cups strawberries

*2 cups milk

*4 containers strawberry yogurt

Directions:

1. Reserve 4 strawberries for the garnish. Cut out the hull. 'or "cap", from the remaining strawberries w/ the point of a paring knife.

2. Place the strawberries, milk, and yogurt in a blender. Cover and blend on high speed for 30 seconds or until it's smooth.

3. Pour mixtures into glasses. Garnish each with a strawberry

(Add sugar until it's sweet enough for you)

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_Main:

*Fettuccine Alfredo:

The recipe I'm giving you makes 6 servings. Cook: 15 Mins.

Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)

*8 ounces uncooked fettuccine

*1/2 cup (1 stick) margarine or butter

*1/2 cup whipping (heavy) cream

*3/4 cup grated Parmesan cheese

*1/2 teaspoon salt

*Dash of pepper

*Chopped fresh parsley

Directions:

_1. Fill the dutch oven half full of water. Add 1/2 teaspoon of salt. Cover & heat over high heat until the water is boiling rapidly. Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13 min., stirring frequently, until tender. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce.

_2.Heat the Margarine & whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted. Stir in the cheese, salt & pepper until the mixture is smooth.

_3.Drain the fettuccine in a strainer or colander, & place in a large serving bowl or back in the dutch oven. Poor the sauce over the hot fettuccine, & stir until fettuccine is well coated. Sprinkle with parsley.

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_Side:

*Garlic Bread:

The recipe I am giving you makes about 18 slices. Bake: 20 mins.

Essential Equipement:

Heavy duty aluminum foil

*1 clove garlic or 1/4 teaspoon garlic powder

*1/3 cup of magarine or butter @ room temp.

*1 loaf (1 pond) french bread

Directions:

_1.Heat the oven to 400 degrees.

_2.Peel & finely chop the garlic. Mix the garlic & margaine.

_3.Cut the bread crosswise into 1-inch slices. Spread margarine mixture over 1 side of each bread slice. Reeasemble the loaf, & wrap securley in heavy duty aluminum foil.

_4.Bake 15 to 20 mins. or until hot.

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_Dessert:

*Tiramisu:

This makes 9 servings. Refrigerate for 4 hours.

Essential Equipement:

Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan.

*1 cup whipping (heavy) cream

*1 package (8 ounces) cream cheese

*1/2 cup powdered sugar

*2 tablespoons light rum extract or 1/2 teaspoon rum extract

*1 package (3 ounces) lady fingers (12 ladyfingers)

*1/2 cup cold prepared espresso

*2 teaspoons baking cocoa

*Cherries with stems (if desired)

Directions:

_1.pour whipping cream into a medium bowl, & place in fridge to chill. the cream will whip better in a cold fridge.

_2.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth. Beat the rum on low speed, & set aside.

_3.beat the whipping cream on high speed until stiff peaks form. Gently spoon the whipped cream onto the cream cheese mixer. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over.Rotate the bowl 1/4 turn, & repeat this down-across-up motion.Continue mixing in this way just until ingredients are blended.

_4.Split each ladyfinger horzontally in half. Arrange half of them, cut sides up, over the bottom of the ungreased pan. Drizzle 1/4 cup of the cold espresso over the ladyfingers. Spread half of the cream cheese mixture over ladyfingers.

_5.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture.

_6.Sprinkle the cocoa over the top of the dessert. If you have a small strainer, place the cocoain the strainer & shake it over the dessert. Otherwise. Shake the cocoa from a spoon. Cover & refrigerate for about 4 hours. If you want to, you can garnish each serving with a cherry.

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­­_Dessert #2:

*Triple Layer Treat:

`This recipe makes about 4 serings.

Five 3/4-inch thick slces of lowfat pond cake OR lowfat angel food cake

Four 4-ounce lowfat vanilla pudding cups OR 2 cups of vanilla pudding using lowfat (1%) milk

2 cups of Blueberries

1/2 cup of lowfat whiiped toping

~Directions:

1. Place five 3/4 inch cake inch slices in the bottom of four plastic cups. (If the slices don't fit, cut the cake into smaller pieces)

2. Top each slice of cake with pudding, some fruit, and whipped topping until the cup is full.

3. Refrigerate until served.

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*Hope This Helps*

prawn or chicken stri fry.Really nice and easy and quick to do.

You can find tons here - www.womansday.com/food/