Lower cost, high taste and satisfaction! Just try out these great value dishes
Sausage & Egg Quesadillas
Ingredients (Serves 4)
557 calories per serving
◆ 4 pork sausages, skinned
◆ 60g butter
◆ 4-6 large eggs
◆ 4 medium flour tortillas/wraps
◆ 100g grated cheddar or mozzarella cheese
◆ Salt and freshly ground black pepper to taste
1
Pull the sausages into bite-sized pieces. Heat a non-stick frying pan to a medium/high heat, then add the sausage pieces and fry for 2-3min then turn them over and fry until they start to look cooked and crusty. Tip into a bowl.
2 Wipe out the pan, put back on the heat, add ¼ of the butter and allow to melt.
3
Beat the eggs together in a bowl and then pour them into the hot pan. Scramble the eggs but keep them a bit runny. Working quickly to keep them fairly runny, add the sausage, mix then tip onto a plate (the eggs should still be creamy) and set aside.
4 Wipe out the pan and melt a third of the remaining butter in over medium-high heat. Lay the first tortilla in the pan, scatter with ¼ of the grated cheese, spoon ½ the scrambled eggs onto it and spread out. Sprinkle another ¼ of the cheese over the top and cover with the second tortilla. Lightly press down and cook for about 2-3min per side, or until the tortilla is golden brown, and the cheese has melted.
5 Keep the tortilla warm in kitchen foil while you make the other one.
6 Cut each quesadilla into 4 wedges and serve with your favourite ketchup/sauce.
Honey-Grilled Pineapple With Coconut Yogurt
Ingredients (Serves 4)
289 calories per serving
◆ Juice of 2 medium oranges (about 125ml) or 1 orange and 2 limes
◆ 75g honey
◆ 1tsp vanilla extract (optional)
◆ half a large fresh pineapple (keep the other half for breakfast or packed lunch)
◆ 450g thick Greek-style coconut yogurt (lots out there to choose from)
◆ Fresh mint, to decorate (optional)
1 Heat the grill or ridged griddle to medium hot.
2 In a small saucepan, mix the orange juice with 100ml water, honey, and vanilla (if using) and bring to the boil, stirring occasionally to melt the honey. Turn off the heat and set aside.
3 To prepare the pineapple, use a serrated knife and top and tail it, then stand it upright on a chopping board and cut lengthways into quarters. Cut the central core off each quarter, then lay a quarter skin-side down on the board and keeping the knife flat, cut the skin away like you would a melon. Remove any remaining eyes with the tip of a knife or potato peeler.
4 Cut each quarter unto thick chunks. Dunk the chunks into the honey mix, lift out then arrange on the griddle pan or foil-lined grill-pan and cook for 2-3min respectively until looking browned.
5 Turnover, baste with more syrup, and cook for another 2-3min
