Weight Watchers Lasagne Verde, serves 4

this actually tastes good despite the lack of yummy calories...

250g/9oz lasagne
For the filling
450g/1lb frozen peas
125ml/4floz vegetable stock
low fat cooking spray
2 garlic cloves, chopped finely
225g/8oz courgettes, diced finely
125ml/4fl oz white wine
small bunch of fresh mint chopped
500g/1lb2oz frozen spinach, cooked
200g/7oz quark cheese
a pinch of freshly grated nutmeg
salt and freshly ground black pepper
For the topping
2 medium eggs
4 tbs skimmed milk
300g/10 1/2oz low fat plain yoghurt
100g/3 1/2oz low fat soft cheese
50g/1 3/4oz reduced-fat strong-flavoured Cheddar cheese, grated

1) cook the lettuce with the peas and the stock in a covered saucepan for 20 mins over a low heat
2) meanwhile heat a large frying pan and spray with cooking spray. saute the garlic for 2 minutes then add the courgettes. stir fry for 4 mins over high heat until courgettes brown slightly. add wine and boil rapidly until all but a few tablespoons have evaporated. add mint, toss and remove from the heat.
3) in another pan, gently heat the spinach and Quark, add the nutmeg and seasoning.
4) preheat over to GM6/200 degC/400 degF. Spray a 30cm/12inch oven-proof dish with cooking spray then line the bottom with lasagne. mix the cooked lettuce and peas together with the courgette mixture.
5) cover the bottom of the dish with a layer of vegetables in their juices, then top with lasagne and repeat twice more. finish with a layer of lasagne.
6) beat together the topping ingredients, except the cheddar cheese. pour oven the lasagne, sprinkle with cheese and bake for 30 minutes until golden.

7 points per serving/580 calories per serving

Paella style rice with chicken and olives, serves 6, Prep 10mins, Total 1hour

1/2 tsp saffron strands
1 litre chicken stock
2 skinless chicken breast fillets
300g skinless chicken fillets
4 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 tsp smoked paprika
200g skinned chopped tomatoes, fresh or a tin
400g short-grain paella rice
2 tbsp chopped parsley
1 x 280g jar chargrilled artichokes in oil, drained
50g good-quality pitted black olives, halved if large

1) Shake the saffron strands around in a hot frying pan for a few seconds until dry but not coloured then tip into a mortar or cup and grind to a powder with a pestle or a wooden spoon. Add a flash of the chicken stock and set aside.
2) Cut each chicken breast into 5 chunky pieces and each chicken thigh into 3 pieces. Season with salt and pepper. Heat 3 tablespoons of the oil in a large, deep nonstick frying pan (about 30cm) over a medium-high heat. Add the chicken and fry until golden brown and almost cooked through. Transfer to a plate.
3) Add the remaining tablespoon of oil to the pan and fry the onion gently until soft and lightly golden. Stir in the garlic and paprika and fry for 1 minute. Add the tomatoes and fry for 2-3 minutes until softened then stir in saffron mixture and the stock, season to taste then bring to the boil.
4) Sprinkle the rice and parsley into the pan, stir lightly to evenly distribute the rice, then scatter over the chicken, artichokes and olives. Shake the pan gently so they all bed down slightly into the rice. Lower the heat and leave to simmer for 6 minutes then gently for a further 14 minutes until all the liquid has been absorbed and the rice is tender but still has a little bite. Remove from the heat, cover with a large teatowel and leave to rest for 5 minutes.

Taken from SAINSBURY's magazine

Welcome to the first blog posting for "sharing the useful." What will be shared on this blog? Anything useful but focussing mainly on things of the cooking variety. The content of the blog is going to come from "us" rather than "me." It is being set up as a multiuser blog where, if you register, you can post your own contributions. If you are interested in doing this then please contact me. To start with, an easy recipe for a last minute Christmas present...yum!