Ingredients

Tomato _ baked eggs

Tomato-baked-eggs_cIngredients:
* 1 large beefsteak tomato
* salt and ground black peper
* 1 garlic clove, crushed (optional)
* Fry Light, for spraying
* 2 small eggs
* 1 teaspoon finely chopped parsley

Boiled egg and dippers

Boiled-egg-and-dippers_cIngredients:
* 4 thick asparagus spears
* 4 small broccoli florets
* 8 thin green beans
* 2 large fresh eggs at room temperature
* pinch of salt (optional)

Sin_free oriental and spicy herb dips

Sin-free-oriental-and-spicy-herb-dipsIngredients:
Oriental dip:
* 3 tablespoons soy sauce
* 1 tablespoon finely sliced spring onion
* 1 tablespoon crushed garlic
* 1 small red chilli, deseeded and finely chopped

Spicy herb dip:

* 1/2 onion, chopped
* 1 x 2.5cm/1 in piece fresh root ginger, peeled and grated
* 1 small chilli, deseeded and chopped
* 1 garlic clove, crushed
* small bunch of mint, chopped
* small bunch of fresh coriander, chopped
* juice of 1/2 lemon
* salt and freshly ground black pepper
* 113 g/4 oz very low fat natural yogurt

Baked sweet potato

Baked-sweet-potatoIngredients:
* 1x170g/6 oz sweet potato (6 Sins on Original)
* 1 level tablespoon very low fat natural yogurt
* juice of 1/2 lemon
* 1 garlic clove, crushed
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* good pinch of chilli powder
* pinch of turmeric
* Fry Light, for spraying
* coarsely ground sea salt
* 1 tablespoon chopped fresh coriander

Spinach and garlic dip with roasted vegetables

Spinach-and-garlic-dip-with-roasted-vegetablesIngredients:
* 1 aubergine, cut lengthways into 8 wedges
* 2 courgettes, each cut lengthways into 4 wedges
* 2 large leeks, halved lengthways and then each cut crossways into wedges
* salt and ground black pepper
* 1 teaspoon chopped fresh rosemary
* Fry light, for spraying

For the spinach and garlic dip:

* 227 g/8 oz fresh spinach leaves
* 2 garlic cloves, crushed
* 3 spring onions, chopped
* 113 g/4oz very low fat natural fromage frais
* 1 teaspoon lemon juice
* salt and freshly ground black pepper

Fragrant summer stuffed tomatoes

Fragrant-summer-stuffed-tomatoes_cIngredients:
* 4 large ripe tomatoes
* 142 g/5 oz very low fat natural fromage frais
* 3 spring onions, finely chopped
* 1 garlic clove, crushed
* 1 yellow pepper, deseeded and finely chopped
* 1 tablespoon finely chopped parsley
* salt and ground black pepper

Fruit and berry juice with milk

Fruit-and-berry-juice-with-milk_cIngredients:
* 1 peach
* 6oz/175g strawberries
* 1 banana, mashed
* 4 fl oz/115ml milk

Tropicana juice with milk

Tropicana-juice-with-milk_cIngredients:
* 2 thick slices pineapple
* 1 mango
* 1 banana, mashed
* 4 fl oz/115ml milk (optional)

Vegetarian lasagne

Vegetarian-lasagneIngredients:
* 185 g (6oz/1 cup) aduki beans, soaked overnight
* 6-8 sheets wholewheat lasagne
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 250 g (8 oz) white cabbage, shredded
* 125 g (4 oz) mushrooms, sliced
* 1 leek, roughly chopped
* 1/2 green pepper (capsicum), chopped
* 440 g (14 oz) can tomatoes
* 1 teaspoon dried oregano
* salt and pepper
* 1 quantity Bechamel Sauce made with wholewheat flour
* 60 g (2oz / 1/2 cup) grated Cheddar cheese
* sprigs of watercress, to garnish

Pasta & vegetable loaf

Pasta--vegetable-loafIngredients:
* 125 g (4 oz / 2/3 cup) brown lentils
* 125 g (4 oz / 2/3 cup) split peas
* 125 g (4 oz/2 cups) small wholewheat pasta shapes
* 125 g (4 oz / 1/2 cup) butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 1 large carrot, scrubbed and chopped
* 1 stick celery, chopped
* 1 egg, beaten
* 1/2 teaspoon ground cumin
* 2 tablespoons chopped fresh parsley
* salt and pepper
* sprig of mint, to garnish

Vegetarian bolognese

Vegetarian-bologneseIngredients:
* 185 g (6 oz/1 cup) brown lentils
* 125 g (4 oz / 2/3 cup) split peas
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 1 carrot, finely chopped
* 1 stick celery, finely chopped
* 440 g (14 oz) can tomatoes
* 1 teaspoon dried oregano
* salt and pepper
* Parmesan cheese, to serve
* sprig of parsley, to garnish

Macaroni bake

Macaroni-bakeIngredients:
* 125 g (4 oz) leeks, thinly sliced
* 125 g (4 oz / 3/4 cup) wholewheat macaroni
* 2 sticks celery
* 1 red pepper (capsicum)
* 155 ml (5 fl oz / 2/3 cup) natural yogurt
* 125 g (4 oz) low fat soft cheese
* 2 teaspoons naturally fermented shoyu (soy sauce)
* salt and pepper
* 60 g (2 oz / 1/2 cup) grated Cheddar cheese

Vegetable casserole

Vegetable-casseroleIngredients:
* 2 tablespoons vegetable oil
* 1 onion, finely sliced
* 2 teaspoons plain flour
* 250 g (8 oz) cauliflower flowerets
* 440 g (14 oz) can tomatoes
* 1 tablespoon paprika
* 1/2 green pepper (capsicum), seeded and roughly chopped
* 2 carrots, roughly chopped
* 2 courgettes (zucchini), roughly chopped
* 125 g (4 oz/2 cups) wholewheat pasta shells
* salt and pepper
* 155 ml (5 fl oz / 2/3 cup) Greek strained yogurt
* sprig of parsley, to garnish

Spaghetti layer

Spaghetti-layerIngredients:
* 2 aubergines (eggplants), sliced
* salt
* 500g (1lb) spaghetti
* olive oil
* 1 quantity Tomato Sauce
* 3 hard-boiled eggs, thinly sliced
* 90 g (3 oz / 3/4 cup) grated Parmesan cheese
* chopped hard-boiled egg, to garnish

Vermicelli & chick peas

Vermicelli--chick-peasIngredients:
* 125 g (4 oz / 2/3 cup) chick peas, soaked overnight
* 60 g (2 oz / 1/4 cup) butter
* 1 onion, finely chopped
* 185 g (6 oz) vermicelli
* 250 g (8 oz / 1 3/4 cups) long grain rice
* salt
* 75 ml (2 1/2 fl oz / 1/3 cup) thick sour cream
* sprig of parsley, to garnish

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