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Extra Easy Dinner help


is taking a scenic route
S: 11st1lb C: 9st11lb G: 9st4lb BMI: 25.9 Loss: 1st4lb(11.61%)
Gonea a bit wayward with planning this week and left in my fridge is aubergines, courgettes and 2 tubs of ff natural youghurt- on their last day. any ideas on how i can put them together? got tomatoes onions etc in droves which i could use too.

any help much appreciated
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S: 33st0lb C: 21st13.5lb G: 15st0lb BMI: 46.8 Loss: 11st0.5lb(33.44%)
Stole this from an aubergine website. Switch the olive oil with fry light and there you go! Doesn't include natural yogurt so you could have it with fruit and honey for dessert. Yum.

The best thing about Ratatouille is that it is easy to make and always popular.
You can use this basic idea and add any of your leftovers, like carrots, artichoke, mushrooms or fennel.

  • Aubergines
  • Courgettes
  • Onions
  • Red or green peppers
  • 4 large tomatoes or 400 g tinned tomatoes
  • 2 cloves garlic
  • 4 tablespoons olive oil
  • 1 tablespoon fresh basil
  • Salt
  • Black pepper
Cut aubergine and courgettes into approximately 1 inch slices. Chop the onions roughly, de-seed the peppers and chop them too. Skin the tomatoes by first plunging them into boiling water for a couple of minutes, and then removing the skins. Quarter them, and extract the seeds. Rinse the aubergine and courgettes. Pat with a kitchen towel to dry. Now fry the onions and garlic gently in the olive oil in a large pan until soft. Cut the aubergine and courgettes into chunks and add them to the pan. Add the basil, salt and pepper (fresh ground black pepper will give the best result) and simmer very gently for about 30 minutes. After that time add the tomato flesh. Leave the lid off and cook for a further 15 minutes. Enjoy! You will be pleased to know that not only is this recipe tasty, it's packed full of vitamins!
S: 17st5lb C: 13st5lb G: 11st0lb BMI: 30.2 Loss: 4st0lb(23.05%)
not sur about using the ff - but how about a frittata, or there is a roasted veg pasta sauce on website...

[FONT=Arial, Helvetica, sans-serif](back to the top) [/FONT]
[FONT=Arial, Helvetica, sans-serif]Serves: 1 to 2 people
Syns per serving:
Free on Green, Original and Extra Easy [/FONT]
[FONT=Arial, Helvetica, sans-serif]Ingredients
Free Vegetables of your choice eg asparagus, aubergine, courgettes, red onion, garlic, carrots, peppers
1 tin tomatoes or passata
1 tsp of oregano
1 tsp basil
Worcester sauce
Fry light
half a lemon[/FONT]
[FONT=Arial, Helvetica, sans-serif]Method
1. Par boil the vegetables, then spray them with Fry Light. Roast in a preheated oven at 200°C, 400°F, Gas Mark 6 for about 25-35 minutes, until the vegetables are tender.
2. Place the tomatoes in a saucepan, adding the oregano, basil, marjoram, black pepper, Worcester sauce and the juice of half a lemon. Heat slowly over a low heat - do not boil.
3. To serve, place the roasted vegetables on top of the pasta then pour the tomato sauce over.[/FONT]
S: 17st5lb C: 13st5lb G: 11st0lb BMI: 30.2 Loss: 4st0lb(23.05%)
or veg lasagne...

sure ive read somwhere you can slice the corgettes lengthways to make 'lasagne sheets' then you could use ff to make sauce


S: 15st12.5lb C: 15st9lb G: 11st0lb BMI: 35.3 Loss: 0st3.5lb(1.57%)
shred the courgettes with vegetable peeler to make ribbons, parboil, and then coat in creamy garlic sauce, mae with garlic and onion fried off in Frylight, with the yoghurt heated through.

The aubergines could keep another day? chopped and thrown n with some red lentils and curry powder, veg stock so they melt into your dhal curry.


is taking a scenic route
S: 11st1lb C: 9st11lb G: 9st4lb BMI: 25.9 Loss: 1st4lb(11.61%)
Fanatastic suggesttions thankyou, went with lauras suggesstion, i did a lovely ratatouille with some rice. gona wait till kids in bed then gona attack the yoghurt with somethiung sweet :D

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