Adriana's Greek Pasta Salad

 
Ingredients
1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery — chopped
1 red bell pepper — chopped
2 1/4 ounces black olives — sliced
4 ounces feta cheese — drained & crumbled
3 green onions — finely sliced
16 ounces Italian salad dressing

Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins. Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well. I use only about half the bottle of dressing and then put the rest on the table if someone wants more. Serve warm or cold. Serves 6

Tuna Medley with Roasted Vegetables

Wake up your taste buds with this zingy recipe from WLR member Fiona J.

Ingredients

• 300g Potatoes, Old
• 1 Large Courgette
• 1 Small Aubergine
• 1 Medium Yellow Pepper, Deseeded
• 1 Tbsp Olive Oil
• ½ Sachet Spice Mix, Cajun Potato Wedge, Schwartz*
   
• 1 Can/400g Tomatoes, Chopped
• 150g Tuna Chunks in Brine, Drained
• 35g Sundried Tomatoes
• 160g Mushrooms
• 2 Cloves Garlic
• 3g Chillies, Very Lazy, EPC (or to taste!)

Method

1. Bring the potatoes to the boil, reduce heat and simmer for 5-10 minutes.
2. Pre-heat oven to 230oC / Gas Mark 8.
3. Cut courgette, aubergine and pepper into wedges and place in roasting tray.
4. Remove potatoes from heat, drain and slice into wedges, add to roasting tray.
5. Drizzle with oil, sprinkle with spice mix, and roast in oven for approx. 15 minutes (or until tender).
6. Meanwhile heat the chopped tomatoes, sundried tomatoes, mushrooms, tuna, chilli and garlic in a pan and simmer for approx. 12 minutes.
7. Serve roasted vegetables with tuna/tomato sauce. Eat immediately!

Equipment Required

• Teaspoon, tablespoon
• Sharp knife
• Chopping board
• Roasting Tray
• Saucepan

Roasted Vegetable Lasagne

A deliciously tasty dish, you won't believe it's only 350 calories a serving!

Ingredients

• 1 Medium Aubergine
• 2 Courgettes
• ½ Tsp Salt
• 400g Cherry Tomatoes
• 1 Medium Yellow Pepper
• 1 Medium Onion
• 2 Cloves Garlic
• 1½ Tbsp Olive Oil
• Freshly Ground Black Pepper
   
• 25g Sauce Flour
• 500ml Skimmed Milk
• 30g Parmesan Cheese
   
• 9 Sheets Lasagne Verdi
• 60g Mozzarella

Method

1. Wash, top and tail the aubergine and courgettes. Cut into 2cm (3/4") cubes. Pop in a colander, and sprinkle with salt; shaking well to coat all the vegetables. Set aside.
2. Using the point of a sharp knife carefully prick each tomato, to just break the skin.
3. Pour boiling water into a glass bowl and, using a spoon, add 5-6 tomatoes. Once the skins split, remove them from the water; leave to cool for a few seconds; then peel the skins off and pop the skinned tomatoes in the roasting tray. Repeat until all tomatoes skinned. (Don't be tempted to add them all at once!)
4. Pre-heat oven to 190°C
5. Quarter and seed the pepper; peel and halve the onion - cut them both into 2cm (3/4") cubes and add to the roasting tray.
6. Tip the aubergine and courgettes onto a bed of paper towel and, using more paper towel, dap the excess moisture away. Add them to the roasting tray.
7. Sprinkle the crushed garlic and freshly ground black pepper over the vegetables. Drizzle the oil over the top, and pop in the oven for 40 minutes (until the edges are charred brown)
8. Meanwhile, mix the sauce flour with the milk. Heat in a saucepan over a medium heat, stirring continuously, until the the sauce begins to bubble and thicken. Reduce the heat to a simmer, continue stirring for a further 2 minutes. Remove from the heat and stir in the grated Parmesan (reserving a little for the top)
9. Once the vegetables are roasted assemble the layers of lasagne in an oven proof dish:
• 1/4 Sauce
• 1/3 Roasted Vegetables
• 1/3 Mozzarella
• 3 Sheets Lasagne
10. Repeat the layers twice more and top with the remaining 1/4 sauce, and the reserved Parmesan.
11. Return to the oven and roast for 25-30 minutes.
12. Serve with a green leafy salad