Baked Oatmeal.

Ingredients:
1 cooking apple (pealed & diced)
3 cups of (gluten) free oats
1/2 cup of raspberries
3 cups of water
¼ cup Sweetener
Cinnamon to taste

Directions:

• Preheat oven to 190‘. 
• Take out a loaf pan and grease lightly with spray oil.
• Mix diced apples, oats, raspberries, water and sweetener. 
• Pour in loaf tin and sprinkle on top a little cinnamon. (to taste)
• Cover tightly with foil. 
• Bake for 45 - 50 minutes, stirring halfway through.
• Before serving let cool for 5-10 minutes in pan and enjoy!
• Serve with warm low fat custard or fat free yogurt.

******BE WARNED….IT IS VERY FILLING!!****

Simple Start Muffins.

Ingredients:
3 Ripe Bananas - mashed
1 cup Skimmed milk
2 Eggs - lightly beaten with a fork
1 tsp Baking Powder
3 cups Oats
3 teaspoons Cinnamon
And add one of the following combinations:
Option 1:
Apples & Raspberry (One Peeled & Diced Apple & ½ cup Raspberries)
Option 2: 
Raspberry, Strawberry & Chocolate (½ cup Raspberries, ½ cup strawberries, one Aldi Moser Roth Milk Choc bar - grated *4pp*)
Option 3: 
1 cup Blueberries

Directions:

• Preheat oven to 180‘.
• Mash the bananas in a medium mixing bowl with a fork, until the lumps are mostly gone.
• Add the rest of the ingredients and stir together with your fork. 

*This is your basic mixture. You now mix in your optional ingredients.* 

Option 1: Apples & Raspberry

Option 2: Raspberry, Strawberry & Chocolate

Option 3: Blueberries

• Spoon 1 tbsp of the mixture into each paper case. 
• These muffins have a tendency to stick, so lightly spray with spray oil. 
• It should make 15-18 muffins.
• Cook for 20 minutes on 180’
• Let the muffins cool for about 10 minutes on a wire rack before eating.

Simple Start Beef Burrito with crispy wedges

Serves 2.

Ingredients:
For Beef Mixture
250g Extra Lean Beef Mince
½ Red Onion - peeled and chopped
One Red pepper - chopped
One tsp oil from daily allowance
One beef stock cube
½ carton Passata
1 tsp Tomato Puree
Chilli Powder - add to taste
Cumin Powder - add to taste

For dressing the Burrito
Rocket and Spinach leaves chopped
20g of reduced fat cheese (2pp from weeklies)
1 tbsp of Quark mixed with 1 tsp of water and black pepper to taste.
Two WW wraps - free on SS

For the Wedges:
6-8 small new potatoes - sliced into wedges
One tsp from daily allowance

Method:
Pre-heat oven to 190’.
Place potatoes into a large saucepan and boil until par-boiled (approx 15 minutes)
Once par-boiled, drain the wedges and place in a baking tray.
Drizzle with oil and toss until evenly coated.
Bake for approximately 25minutes, or until crispy.

In the meantime…
In a large saucepan on a medium heat, fry the extra lean beef until browned.
Add the red onion and pepper and cook until softened.
Add a crumbled stock cube and then stir in the passata.
Add in the chilli powder and cumin, along with the tomato puree.
Leave to simmer for approximately 10 minutes, until the sauce thickens and coats the beef.
Remove from heat.
Place two wraps on a plate and warm in microwave for 10-15 seconds.
Remove from microwave.
Assemble the Burrito as follows:
Wrap, rocket & spinach, beef mixture, 1-2 tsp of quark dressing and sprinkle of cheese.
Fold the wrap, ensuring to tuck in the end of the wrap for easy eating.
Remove wedges from oven and serve along with the wrap.

Simple Start Creamy Potato and Sweet Corn Soup

(Serves 2)

Ingredients:
5 - 6 baby potatoes - washed and sliced.
¼ cup Sweet Corn
¼ Red Onion - sliced
One clove of Garlic - peeled and finely chopped
One bacon Medallion - cut into slices
One vegetable stock cube
200ml skimmed milk
1 tsp Corn flour mixed with 2 tsp of milk. (1pp for one TBSP, 0pp for 1tsp)

Method:

1. Place the sliced baby potatoes in a sauce pan and cover with hot water. Add a sprinkle of salt and simmer. 
2. Cook for 10 minutes on a medium heat until the potatoes are parboiled. 
3. Remove from heat.
4. Pour away approximately half the salted water and leave the remaining potatoes & water in the pan. Add the 200ml of milk to the potatoes.
5. In a frying pan, dry fry the onion and garlic.
6. Once softened  add to the potato & water.
7. Add in the sweet corn, crumbled stock cube and milk and stir.
8. Return to the heat for 10 minutes, ensuring not to boil.
9. In a separate pan, dry fry the sliced bacon until crisp.
10. Remove the soup from heat after 10 minutes and slowly add in the corn flour mixed with milk, stirring continuously. 
11. Pour into a bowl, and garnish with the sliced bacon. 



Simple Start Banana & Raspberry Muffins

Ingredients:
2 cups of oats
¾ cup sweetener
1 tbsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1-2 bananas (very ripe, mashed)
One pear
2 eggs (beaten)
1/4 cup zero fat yogurt
½ cup raspberries

Method:

1. Preheat oven to 180‘. 
2. Line a loaf tin with greaseproof paper or a muffin tin with paper cases & set aside.
3. Take one cup of the oats and using an blitz until they become a coarse flour.
4. In a large mixing bowl, stir together blitzed oats, oats, the sweetener, cinnamon, salt and baking powder. 
5. Whisk the eggs in a separate bowl until foamy.
6. Add in the banana, pear, yogurt and mix until smooth. 
7. Add to the dry ingredients, and stir until the batter comes together. 
8. Pour batter into prepared pan.
9. Bake in preheated oven for 45 to 50 minutes, or until the top of the loaf feels firm to the touch and a toothpick inserted into the centre comes out with a moist crumb. 
10. Let cool in the pan for 5 minutes before removing from tin and transfer to a wire rack to cool completely before slicing.
11. If using paper cases, remove from the pan immediately and allow to cool on a wire rack.

Simple Start Curry Roasted Chickpea & Sweet Potato Salad

Ingredients:
¼ tin Chickpeas - drained and washed
¼ Sweet Potato - peeled and chopped
1 tsp of oil from Daily Allowance
1 -2 tsp of Curry Powder
½ Yellow Pepper - sliced
1 tbsp Sweet Corn
½ a Beetroot - chopped
A few heads of Broccoli
Feta (1pp worth) - crumbled
1-2 tsp Quark
Black Pepper
1 tsp water

Method:

1. Put the chickpeas and sweet potato in a roasting dish. Sprinkle with curry powder and drizzle with oil. 
2. Toss to ensure all the chickpeas and sweet potato are coated.
3. Oven roast for 20 minutes at 180’ until slightly crispy.
4. Add all the other ingredients to the roasting dish and mix together.
5. Place salad on a plate.
6. In a separate dish mix the Quark with the water to make a dressing. Add in a sprinkle of black pepper.
7. Drizzle the salad with Quark dressing and enjoy!



Simple Start Roasted Pepper and Sweet Potato Salad.

Ingredient:
Half a Sweet Potato - Pealed and chopped
One Red Pepper - Sliced
Half a Red Onion - Sliced
A few heads of Broccoli - Chopped
One Bacon Medallion
One Carrot - Grated
One Beetroot - Chopped
Handful of Sweet-corn
Rocket
1 tbsp Quark
Tsp Sweet Chilli

Method:

1. Par-boil the chopped Sweet Potato.
2. Once par-boiled, put in an oven proof dish along with the sliced Red Pepper and Onion.
3. Oven roast for 15-20mins until slightly crisp.
4. In the meantime grill/dry fry a bacon medallion and chop.
5. Once oven roast vegetables are ready, combine with the other vegetables.
6. In a separate dish, stir 1 tsp of sweet chilli into one tbsp of quark.
7. Add this to the vegetables and mix thoroughly.