Cheesy Mexican bake

What you need:

  • 1 red onion
  • 560g new potatoes in water
  • 400g can artichoke hearts in water
  • 2 garlic cloves
  • 1 red pepper
  • 1 yellow pepper
  • 2 celery sticks
  • 1 courgette
  • 1tsp oregano
  • 2tsp paprika
  • 2tsp cumin
  • 400g chopped tomatoes
  • 40g reduced fat cheddar
  • 200g quark
  • vegetable stock
  • nutmeg

What you need to do:

Preheat the oven to 200°C,
Gas 6. Put the sliced red onion,  new potatoes in water, a drained artichoke hearts in water, crushed garlic cloves, a red and yellow pepper, deseeded and cut into chunks, sliced celery sticks and the thinly sliced courgette in an ovenproof dish and sprinkle over the oregano, paprika and cumin. Season to taste and mix well, then spray with low-calorie cooking spray and bake for 15 mins. Stir in the can of chopped tomatoes and return to the oven for another 10 mins. Stir in the quark and 120ml vegetable stock together to make a thick cream and drizzle it over the vegetables. Scatter over the reduced-fat Cheddar on top and bake for 10-15 mins. Sprinkle with nutmeg and serve hot.

This is the perfect fakeaway idea for a weekend night in. So why not carve out some time and get your taste buds thoroughly tingled!

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