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WARM ASIAN-STYLE NOODLE AND TOFU SALAD serves 2
• 60g buckwheat or soba noodles
• 250g pre-cooked tofu, drain and cube
• 1 carrot, peeled and grated into strips
• 1 head pak choi, shredded
• ½ courgette, cut into long strips
• ½ red onion, cut into strips
• small handful fresh coriander leaves, torn
Marinade
• 1 garlic clove, crushed
• 1 red chilli, de-seeded, finely chopped
• 2 tbsp reduced sodium soy sauce
• 1 tsp sweet chilli dipping sauce
• 1 tsp sesame oil
• juice of ½ lime
Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley, and pepper in a
bowl. Cut each tenderloin in two, then cut a slit sideways into each piece to make a pocket.
Stuff the pockets with the mixture, and fasten the edges with cocktail sticks. Grill till the pork
and stuffing are cooked through (6-8 minutes).
SANTA FÉ VEGGIE-BURGER serves 4
• 1 cup steamed white rice
• ½ cup of canned corn kernels
• 1 green pepper, seeded
• 1 large white onion
• 1 tsp fresh ground black pepper
• 1 tsp lemon juice
• 1 tsp chilli powder
• 4 wholegrain hamburger buns
• non-fat cooking spray
Use a blender or food processor to process the rice, corn, green pepper, onion, pepper, juice
and chilli powder to a coarse, mealy texture. Shape the mixture into 4 burgers and refrigerate
for 2 hours. Spray the grill lightly with non-fat cooking spray, grill the burgers till well browned
(6-7 minutes), then serve in the buns.
GRILLED STRAWBERRY MAPLE SHORTCAKE serves 4
• 1 low-fat shortcake, cut into 8 slices
• ¼ cup maple syrup
• 2 cups fresh strawberries, sliced
• 1 cup non-fat whipped cream topping
Lay the shortcake pieces on the grill, brush with maple syrup, and grill for 3-5 minutes.
Remove, top with strawberry slices and whipped cream topping.
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