Today I realised I had a pack of Light Mozzarella that needed using up. I decided to do a stuffed marrow. This is how I did it. I've propointed it for the WW amongst us.

Stuffed Marrow

Serves 3

5 propoints per serving

1 marrow

250g extra lean minced beef

1 onion chopped

1 clove garlic crushed

1 tin chopped tomatoes

1 tsp oregano

1 tsp cumin powder

1 tsp chilli flakes (or to taste)

2 tbsp tomato puree

1 beef oxo

125g Mozzarella light

Cut marrow in half lengthwise and scoop out the seeds and discard. Set aside.

Heat the oven to 200'C Gas 6

Dry fry the mince in a non-stick pan and once browned, add the onion and garlic and cook for 2-3 minutes until the onion softens. Add the tomatoes, oregano, cumin, chilli flakes, tomato puree and crumbled oxo. Simmer for approx 10 mins until the mixture is dryish and thick.

Spoon the mince mixture into the marrow and place in a roasting tin with a little water around it. Cover with foil and bake until the marrow is tender, approx 30-40 mins.

Remove foil and cover the top with the mozzarella......either sliced or pulled off into pieces. Return to the oven and cook a few more minutes to melt the cheese.

Serve.

Using butternut or other squashes, or courgettes or even aubergines, will not affect the propoints.

Add kidney beans to make it more like a chilli, but add the extra propoints.

Greekish Prawns and Feta

Another of my made up as I go along teas, loosely based on a Greek dish.

To make this, I gently heated a carton of chopped tomatoes and herbs with garlic, marjoram, chopped red pepper, a chopped red chilli, a tsp sugar, salt, pepper, a splash of balsamic vinegar with a squeeze of tomato puree. (Not very technical on the tomato puree and balsamic fronts, but I reckon it was about 1-2 tablespoons). 

When the sauce had thickened and the veg had softened, about 20 minutes give or take, I added some peeled raw prawns and cooked 2-3 minutes until they were pink and cooked.  You could use cooked prawns, just cook until they are heated through or they will go rubbery.

I served this concoction with pastini which is very like orzo, but rice or pasta would be just as good.  Serve the sauce over your choice and top with cubes of feta cheese.  Delicious if I say so myself !