This hearty chicken and bacon spaghetti is the perfect midweek family dish - nutritious, filling and delicious, it ticks every box.
Bursting with fresh flavours, this noodle salad with prawns, mangetout and asparagus is perfect served as a picnic dish or for a midweek dinner.
Toss the thawed prawns in the Thai curry paste and set aside. Put the noodles in a large heatproof bowl, cover with boiling water and set aside for 6–8 min until softened, then drain. Meanwhile, put the coconut milk in a large saucepan with 150ml water. Set over a medium heat and bring to the boil. Add the vegetables to the coconut milk and simmer for 2–3 min. Add the noodles and heat through for 1 min. Heat the oil in a large non-stick frying pan over a medium heat. Add the prawns and cook, tossing, for 2–3 min until hot. Divide the noodles and vegetables among 4 bowls, reserving the sauce. Top with the prawns, then spoon over the sauce and serve.
Pat the prawns dry, then put in a bowl and toss with the oil, lemon zest and garlic. Cook the spinach and rice according to the pack instructions. Drain the spinach, then fold into the rice with the cumin in a mixing bowl. Meanwhile, put a large frying pan over a medium-high heat. Cook the prawns, in two batches, for 2–3 min, turning occasionally. Return all the prawns to the pan, then add the lemon juice and sugar and heat for 1 min, stirring. Divide the rice and spinach among 4 serving plates, then put the prawns on top. Pour over the pan juices, then serve with the steamed veg, garnished with the extra lemon zest.
Preheat the grill to low. Arrange the pepper halves on a large baking sheet and cook for 10 min or until they soften. (You may need to do this in 2 batches depending on the size of the grill.) Put a tomato half and a mozzarella cube inside each pepper half, then return to the grill and cook for another 5 min or until the cheese melts. Season with ground black pepper and garnish with basil leaves to serve.
Fancy a change from the usual bread sandwiches? Try our six low-carb alternatives With a few swaps, you can get the best of both worlds: a hand-held eating vessel that’s also a low-carb bread alternative. The best thing about sandwiches is they create a base for a variety of fillings and, unlike a salad, you get a taste of all the ingredients in every single bite. Whether you prefer a classic sandwich, a wrap or an open-faced sandwich, we’ve got a low-carb bread swap to match. They’re lower in carbs and calories and can help boost your five-a-day. The calorie count for 2 slices of white bread is 170kcal; for 2 slices of wholemeal bread it’s 156kcal. Check out the calorie count for these substitutes in the recipe suggestions below. Portobello bun Most closely related to the hamburger bun, the portobello bun works wonderfully for burgers because of the mushroom’s rounded shape and slightly hollowed center. Simply grill the mushroom caps until they’ve reached your preferred tenderness and serve with a minced chicken burger. Per 2 Portobello mushrooms (grilled): 21kcal portabella-mushroom-caprese-burgers Rice paper wrap Rice paper is super simple to prepare. Most brands just require a quick soak in warm water and – voilà– you have a moist, pliable rice wrapper. It’s perfect for wrapping around fresh herbs – think mint, basil and coriander – and crunchy vegetables such as carrot and cucumber. Dip them in a peanut sauce or another sauce that works well with your filling. Per 1 sheet (small): 20kal; (medium) 30-40kcal mang-thai-surprise-wrap Cucumber wrap Use a vegetable peeler to slice the cucumber thinly lengthwise. Place your favourite filling inside, roll it up and secure with a toothpick. The good thing about using cucumber as a wrap is that it doesn’t have a strong taste so you can be inventive with your fillings without worrying about clashing flavours. Per 1 cucumber strip: about 2kcal cucumberfetarolls Bell pepper boats Served raw or slightly charred, bell pepper boats are a wonderful base for open-faced sandwiches. The pepper adds a bright burst of flavour and its meaty texture can stand up to heavier fillings like chicken salad. Per 1/2 red pepper (no oil): 26kcal peppers Aubergine roll ups Perhaps the meatiest of the bunch, aubergine rolls are wonderful grilled, sliced and topped with goat’s cheese and olive tapenade. Since aubergines are so filling they’re perfect served as a meat-free Monday supper. Per 1 aubergine strip (no oil): about 3kcal marinated-feta-yogurt-and-aubergine-rolls-470x540 Leafy wraps And last but not least, the mother of all vegetable wraps: the lettuce wrap. Lettuce wraps are, perhaps, the most versatile of them all but do consider branching out to different leaves (pun intended). Think kale, cabbage or chard for extra nutritious wraps. Per 1 lettuce leaf: about 3kcal 108011_duigan-lettuce