[vc_row][vc_column][vc_single_image image=”91109″ img_size=”medium” alignment=”center”][vc_column_text]Ready in: 20-25 minutes Serves: 4-5 People
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Ingredients
- 1 Red, Green & Yellow pepper
- 5 or 6 sprays of Frylight/spray oil
- 1 Courgette diced
- ½ a tube of Tomato Puree
- 500g 5% Fat Beef Mince (or pork, or even quorn mince)
- 1 full pack of Sliced Mushrooms
- 2 tbsp of Italian Mixed Herbs
- 1 tbsp Fresh or Dried Garlic
- 1 Onion finely diced
- 3 Beef OXO Stock Cubes
- 2 tbsp of granulated/powder sweetener
- ½ A can of Chopped Tomatoes
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Preparation
- First begin by dicing & slicing the peppers, the onion, the courgette and the mushrooms & set these aside for use later on.
- Spray roughly 5 of 6 sprays of Frylight/ Spray Oil into a wok or high sided pan. Add the mince to the pan and fry off until cooked through. Add in all the vegetables and cook until they begin to soften
- When the vegetables have all softened and are smelling yummy, add in the mixed herbs, garlic, a good pinch of salt and stir through.
- Add into the pan the tomato puree, the chopped tomatoes and the sweetener. Stir all the ingredients together and allow to simmer for 10 minutes.
- Finally crumble the OXO cubes into the pan, stir it through until it thickens & gets lovely and rich looking. I sometimes top mine with 30g of light Primula Cheese ( 75g for Healthy Extra A on SW) Serve with pasta and a speedy side salad!
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