Bubba Ali’s Tuna Pasta Bake

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Bubba Ali's Tuna Pasta Bake
Bubba Ali's Tuna Pasta Bake
Servings:6
Preparation Time:15
Cooking Time:20
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Ingredients

  • 400 g Centra penne pasta
  • 1 tablespoon vegetable oil
  • 1 Fresh For You red onion Large, peeled and chopped
  • 1 Fresh For You red pepper De-seeded and chopped
  • 1 Fresh For You yellow pepper De-seeded and chopped
  • 300 g Centra tuna Drained and flaked
  • 1 pinch salt and pepper
  • 2 cloves Fresh For You garlic Peeled and minced
  • 2 tablespoons tomato puree
  • 1 teaspoon dried basil
  • 800 g chopped tomatoes Tinned
  • 120 ml cream
  • 1 Fresh For You lemon Zest and juice only
  • 100 g cheddar cheese Grated

Method

  1. Preheat oven to 190 degrees celsius.
  2. Bring a large pot of water to the boil and cook the pasta for 1 minute less than recommended on the pack. Drain.
  3. Whilst the pasta is cooking, heat the oil on a medium heat in a large frying pan. Add the onion and cook for 3-4 minutes until softened.
  4. Add the peppers, salt, pepper, garlic, tomato puree and basil. Stir and cook for 2-3 minutes.
  5. Add the tinned tomatoes and cream, bring to a gentle bubble and add the pasta and lemon. Stir everything together and add the tuna gently. Transfer everything to a large baking dish.
  6. Top with cheddar and place in the oven for 15-20 minutes, until the cheese is golden brown.

Spicy Mexican Wraps

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Spicy Mexican Wraps
Spicy Mexican Wraps
Need some inspiration for dinner? These spicy wraps are sure to be a family favourite.
Servings:2
Preparation Time:10
Cooking Time:20
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Rating: 5
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Ingredients

  • 450 grams minced beef
  • 1 medium onion finely chopped
  • 1 teaspoon plain flour
  • 1 teaspoon Oregano
  • 1 tin Red Kidney beans
  • 150 millilitres beef stock
  • 1 Green Pepper diced
  • 1/2 teaspoon Garlic Granules
  • 2 teaspoons Mild Chilli Powder
  • 1 tablespoon tomato puree
  • 1 tin Corn
  • 4 Wraps

Method

  1. Fry the minced beef and onion until browned. Add the flour and cook for 1 minute, stirring.
  2. Blend in the stock, seasonings, tinned tomatoes and tomato purée. Add the green pepper, kidney beans, corn and bring to the boil, stirring. Simmer, uncovered, for 15-20 minutes or until almost all the liquid has evaporated. Stir occasionally.
  3. Divide the mince mixture between the wraps, top with lettuce and tomato and finish with a little soured cream, mayonnaise or grated cheese.

Spaghetti Bolognese

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Spaghetti Bolognese
Spaghetti Bolognese
Try this simple, but tasty Spaghetti Bolognese recipe!
Servings:4
Preparation Time:10
Cooking Time:40
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Ingredients

  • 2 Onions peeled and chopped
  • 1 tbsp olive oil
  • 1 garlic clove peeled and crushed
  • 90 grams mushrooms sliced
  • 1 tsp dried mixed herbs
  • 400 grams chopped tomatoes
  • 300 ml hot beef stock
  • 1 tbsp tomato puree
  • 1 tbsp Worcestershire Sauce
  • 400 grams Spaghetti
  • fresh parmesan grated

Method

  1. Add the onion and oil into a large pan and fry over a high heat for 3-4 minutes. Add the garlic and mince, fry until they both brown. Add the mushrooms and herbs, and cook for another 2-3 minutes.
  2. Stir in the tomatoes, beef stock, tomato purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
  3. Meanwhile, cook the spaghetti in a large pan of boiling water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and sprinkle Parmesan cheese on top. Enjoy!

Thick and Chunky Minestrone Soup

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Thick and Chunky Minestrone Soup
Thick and Chunky Minestrone Soup
Packed with vegetables, this tasty soup is a winter warmer to help towards your 5-a-day. Perfect for lunch or dinner.
Servings:8-10
Preparation Time:10
Cooking Time:20
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Ingredients

  • 4 Rashers Bacon (Optional)
  • 1 dsp olive oil
  • 1 Large onion Chopped
  • 4 Cloves garlic Chopped and Crushed
  • 1 leek
  • 3 carrots Chopped
  • 2 Cans chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tbsp Dried Oregano
  • 1.5 Litres Vegetable Stock
  • 150 g Pasta Shapes
  • 100 g Cabbage or Kale
  • 2 Cans Butter Beans
  • Sea salt and balck pepper to season

Method

  1. 1. Heat the olive oil in a large saucepan over a medium heat. Add the bacon and cook until slightly browned.
  2. 2. Add the onion, garlic, leeks, carrots and celery and cook for 2-3 minutes until slightly softened, but not browned.
  3. 3. Stir in the tinned tomatoes, tomato puree and oregano, and pour in the stock.
  4. 4. Add the pasta, cabbage or kale and beans allow to simmer gently for 10-12minutes until the pasta is cooked.
  5. 5. You can add more stock at this stage if you prefer a thinner consistency.

Chicken Fajitas

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Chicken Fajitas
Chicken Fajitas
Servings:4-6
Preparation Time:5
Cooking Time:15
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Rating: 3
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Ingredients

  • 1 tbsp Centra Olive Oil
  • 1 red onion finely sliced
  • 2 carrots cut into strips
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 1 Green Pepper sliced
  • 2 cloves garlic crushed and finely chopped
  • 1/2 tsp ground cumin
  • pinch Chilli Flakes
  • 1 tsp smoked paprika
  • 1 lime juice only
  • 1 tbsp tomato puree
  • tortilla wraps
  • 4 Fresh For You Chicken Breasts`
  • Greek Yoghurt
  • grated cheese
  • Mashed avocado
  • Salad leaves

Method

  1. Pre-heat the oven to 140C.
  2. Gently heat the olive oil over a medium heat
  3. Cook the chicken for 4-5 minutes until cooked through.
  4. Put the wraps in the oven for 10 minutes.
  5. Add the onion and carrot and cook for another 2 minutes until they start to soften.
  6. Stir in the peppers, garlic, cumin, chilli and paprika, lime juice and tomato puree cook for 2 minutes, stirring occasionally.
  7. Stir in the peppers, garlic, cumin, chilli and paprika, lime juice and tomato puree cook for 2 minutes, stirring occasionally.

Hidden Veg Pasta Sauce

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Hidden Veg Pasta Sauce – with optional Meatballs
Hidden Veg Pasta Sauce – with optional Meatballs
There are 7 different vegetables crammed into this nutritious pasta sauce. Perfect served with pasta shapes, to use as a base for bolognese, or served with meatballs.
Servings:
Preparation Time:5
Cooking Time:35
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Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 leek chopped
  • 2 sticks celery chopped
  • 1 red pepper sliced
  • 2 carrots grated
  • 1 Courgette grated
  • 3 tsp dried oregano or mixed herbs
  • 2 tbsp tomato puree
  • 2 cans chopped tomatoes
  • 250 ml veg stock
  • 2 tsp Sugar
  • 1 pinch sea salt and black peper to season

Method

  1. Heat the olive oil in a large saucepan over a medium heat.
  2. Add the onion and garlic and cook until softened, (not browned).
  3. Add the leek, celery and pepper, stir and cook for another 2-3 minutes until softened.
  4. Stir in the grated carrot and courgette.
  5. Add the oregano, tomato puree, tomatoes, stock and sugar to the pan and stir well.
  6. Allow to simmer over a low to medium heat for 30minutes, stirring occasionally.
  7. Transfer the sauce to a blender and blitz until smooth.
  8. Serve with your choice of spaghetti or pasta.
  9. Optional: For a more filling dinner, add Centra ready to cook Meatballs.
  10. Freeze leftovers for another time.

Chicken Pizza

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Chicken Pizza
Chicken Pizza
Servings:2
Preparation Time:5
Cooking Time:20
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Ingredients

  • 1 pack tomato puree
  • 2 chicken breasts
  • 50 g Goats Cheese
  • 1 onion sliced
  • 1 red pepper sliced
  • 8 walnuts

Method

  1. Oven temperature of 180 degrees, gas mark 6.
  2. Butterfly- cut the chicken breasts and flatten out.
  3. Thinly cover with tomato puree.
  4. Sprinkle peppers and onions over the top.
  5. Place on a baking tray in a pre-heated oven for 15 - 20 minutes.
  6. Remove and sprinkle with goats cheese and walnuts.
  7. Place back in oven for 5 minutes then serve.

Sweet Pepper & Mustard Mince

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Sweet Pepper & Mustard Mince
Sweet Pepper & Mustard Mince
Servings:4
Preparation Time:5
Cooking Time:20
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Ingredients

  • 1 pinch Black Pepper
  • 1 Broccoli
  • 500 g Beef Mince
  • 200 g mushrooms
  • 1 tbsp tomato puree
  • 1 pack dried mixed herbs
  • 1 clove garlic
  • 1 tbsp Wholegrain Mustard
  • 1 onion
  • 1 pinch salt

Method

  1. Add mince to wok and cook at a med-high heat, season with sea salt, black pepper, add onion and garlic and cook until browned.
  2. Chop and add all veg while separately boil broccoli.
  3. Reduce heat and add herbs and more seasoning if required.
  4. Simmer for a further 10 minutes then add tomato puree and mustard and stir well.
  5. Continue to simmer on a low heat for a further 5 minutes or so while you wait on the broccoli to cook.
  6. When ready serve two serving spoonsful of the mince dish with Cauliflower rice and broccoli.

Roast Pepper & Tomato Soup

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Toast Pepper & Tomato Soup
Toast Pepper & Tomato Soup
Servings:4
Preparation Time:5
Cooking Time:30
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Ingredients

  • 25 g butter
  • 2 stick celery sliced & chopped
  • 2 tbsp olive oil
  • 2 tbsp tomato puree
  • 4 clove garlic
  • 1 onion cut in half
  • 3 red pepper halved & de-seeded

Method

  1. Pre heat oven to 200C. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
  2. Meanwhile melt down the butter in a large pan over a medium heat and sauté the chopped celery for 4-5 mins.
  3. Add the tomato puree to the vegetable stock and mix well and then add to the sautéed celery. Remove from the heat.
  4. When the baked vegetables are ready add them to the pan along with the tomatoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.

Curry in a Hurry

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Curry in a Hurry
Curry in a Hurry
Servings:4
Preparation Time:5
Cooking Time:30
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Ingredients

  • 400 g chopped tomatoes
  • 4 Boned Chicken Breasts
  • 1 onion
  • 1 tbsp plain flour
  • 1 tbsp tomato puree
  • 2 pints chicken stock
  • 2 tbsp Curry powder
  • 2 cloves garlic

Method

  1. Gently cook diced chicken, onion and garlic with a tablespoon of oil in a saucepan for 5 minutes or until chicken is browned and onions are soft.
  2. Stir in curry powder, flour and tomato puree and cook on a low heat until paste like for 5 minutes.
  3. Slowly whisk in the warm chicken stock, chopped tomatoes and then add the jar of mango chutney. Serve with rice and season to taste. Cook for 15-20 minutes