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WARM ASIAN-STYLE NOODLE AND TOFU SALAD serves 2
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60g buckwheat or soba noodles
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250g pre-cooked tofu, drain and cube
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1 carrot, peeled and grated into strips
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1 head pak choi, shredded
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½ courgette, cut into long strips
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½ red onion, cut into strips
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small handful fresh coriander leaves, torn
Marinade
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1 garlic clove, crushed
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1 red chilli, de-seeded, finely chopped
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2 tbsp reduced sodium soy sauce
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1 tsp sweet chilli dipping sauce
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1 tsp sesame oil
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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 2
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½ cup steamed white rice
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4 tbsp of canned corn kernels
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½ green pepper, seeded
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½ large white onion
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½ tsp fresh ground black pepper
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½ tsp lemon juice
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½ tsp chilli powder
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2 wholegrain hamburger buns
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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 2-4
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1 piece low-fat shortcake cut to fit grill
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2 tbsp maple syrup
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½ cup fresh strawberries, sliced
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½ 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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