(Serves 2 females or 1 male)

Have you a taste for the Mediterranean? Or a healthy winter meal that is delicious?

Try Hungarian Stuffed Peppers from Tony Ferguson.

Are you dieting and want something that is easy to make with mouth watering flavours.

Try something new that is good for your health.

Ingredients

•220g Lean pork mince

•½ Cup grated cauliflower (a substitute for rice)

•2 Hungarian peppers or green capsicums (Hungarian peppers are better for this recipe, these are
pictured)

•1 Egg, beaten

•½ Litre (500ml) vegetable stock

•1 ½ Tins (600g) chopped tomatoes

•1 Small onion, chopped

•2 Cloves of garlic, crushed

•Salt and cracked pepper to taste

•1 Tablespoon smoky paprika (half for mince, half for sauce)

•3 ½ Tablespoons of artificial sweetener (suitable for cooking)

•1 Tablespoon olive oil

Method

1.Puree the tinned tomatoes and place on a large saucepan, add the vegetable stock, half tablespoon paprika, 2 ½ tablespoons of artificial sweetener and pepper. Combine well and heat on medium heat until it boils, then lower the heat.

2.In a large bowl combine the mince, salt, pepper, 1 tablespoon of artificial sweetener, grated cauliflower, crushed garlic, half tablespoon paprika and egg. Add a little of the tomato mix to the mixture to make it easier to work with.

3.Obtain the peppers or capsicums, cut the top off (where the stalk is) to reveal an opening. Clean the seeds inside as best as you can from the opening (careful not to break the pepper).

4.Stuff each pepper with mince mix firmly (don’t overdo it as you don’t want to break the pepper) and place into the tomato mixture. Roll the rest of the meat into meat balls, and put into the tomato mixture. Then slowly cook (lid off pot) for about 40-50 minutes (turn the peppers and meat balls over after about 25 minutes). Sauce should thickened but not be gluggy.

5.Enjoy with a salad and Cauliflower Rice or Notatoes.

CHARGRILLED EGGPLANT BRUSHETTA WITH SALSA

Christmas time is full of luscious colourful food on the table, for yourself and all your guests to enjoy!

Our friends at Tony Ferguson have created the perfect colour coordinated snack for your festive table and no one will know it is completely healthy!

(serves 4)
Ingredients

•1 large eggplant, cut crosswise into 5mm slices

•Olive oil spray

•1 garlic clove, halved

Salsa
•2 medium tomatoes, diced

•1 Teaspoon olive oil

•1 Tablespoon balsamic vinegar

•Small handful of fresh basil leaves

•1 garlic cloves, crushed

Method

1.Preheat a grill plate over high heat.

2.Spray the eggplant slices with the oil and rub each slice with the garlic.

3.Chargrill for 3-4 minutes on each side until cooked.

4.To make the salsa, combine all the ingredients and season well.

5.Spoon the salsa mixture on top of the eggplant slices

Get ready for a summer of firsts! 

Spring is the season for new starts and with some help from the Tony Ferguson Weightloss Program you can prepare yourself for an unforgettable summer.

Now is the time to get ready! With a new body and more energy than you’ve had in years, it’ll feel like your very first summer.

Visit our friends at Tony Ferguson to find out how!

Tony Ferguson’s Recipe of the Week.

Is the weather confusing your appetite? Well this weeks ‘Recipe of the Week – Lamb Rogan Josh’ is both a yummy warm Autumn dinner, yet light, easy and ready for Summer!

Ingredients

• 480g Diced lamb leg (well trimmed of fat)
• ¾ Cup skim milk yoghurt
• 1 Tablespoon extra virgin olive oil
• 1 Onion, chopped
• 1 Cinnamon stick
• 5 Cardamon pods, bruised
• ½-1 Teaspoon chilli powder
• ½ Teaspoon turmeric
• 3 Garlic cloves, crushed
• 3cm Piece ginger, grated
• 2 Tomatoes, diced
• 1 Tablespoon tomato paste
• ¼ Cup chopped coriander leaves
• 1 Teaspoon garam masala

Method

Combine the lamb, yoghurt and ½ teaspoon of salt in a bowl and set aside for 30 minutes.
In a frying pan or medium saucepan with a tight fitting lid heat the oil over medium heat. Add the onion and cook, stirring until golden, about 10 minutes.
Add the spices, garlic and ginger and stir until fragrant. Add the tomatoes, tomato paste and lamb mix and stir through. Cover and cook on low heat for 40 minutes checking from time to time and adding a little water if it starts to stick.
When the lamb is tender add the coriander and garam masala. Serve with steamed vegetables.

The Tony Ferguson Maintenance Program is designed to help you transition from our Weightloss Program into a personalised, healthy way of eating which will help you keep those lost kilos off for good.

The Program will help you maintain your ideal weight by:

• Helping you choose appropriate food serves and portion sizes
• Incorporating your favourite/missed foods back into your diet
• Re–introducing a variety of foods from all food groups back into your diet
• Enabling you to make healthier choices i.e. low GI carbohydrates
• Helping you choose better options when eating out
• Helping create an enjoyable and personalised meal plan
• Educating you on the nutritional requirements your body needs e.g. your individual carbohydrate, protein, fat and dairy requirements.

The aim of the Tony Ferguson Maintenance Program is to adopt a healthier lifestyle tailored to your individual needs. A gradual increase in calories will allow us to tailor a plan for you.

It costs just $30 (Once off fee for all maintenance appointments) to join the Tony Ferguson Maintenance Program – small price to pay for a lifetime of sticking to your ideal weight.

So what are you waiting for? Join the thousands of people on our Maintenance Program TODAY! Contact your local Terry White Chemists Charlestown & Hamilton stores to maintain your goal weight for life.

Ingredients

• 425g Can pink salmon, drained and bone removed (try and choose a boneless variety)
• 1 Medium Spanish onion, diced
• 1 Egg
• Notatoes (refer to below recipe)
• 1 – 2 Cups of Tony Ferguson Simply Fibre (as required)
• Olive oil spray
• 1 – 2 Medium avocados, diced
• 1 Large red capsicum, diced
• 1 Punnet of cherry tomatoes, halved
• 2 Tablespoons of olive oil
• 1 Tablespoon oregano
• Salt and pepper to taste as desired (optional)

Method

In a large bowl add salmon, onion, egg, Notatoes and combine well. Make mixture into 7, 8cm wide patties and individually dip into Simply Fibre to crumb, ensuring the surface of each pattie is covered evenly.

Heat large fry pan on medium to high and spray pan with olive oil spray. Cook patties in batches of 2/3, for 3-4 minutes on each side. Place avocados, capsicum, tomatoes, olive oil and oregano in a medium/large bowl and combine well.

Place 2/3 patties on a serving plate with salad.

Notatoes – Ingredients

• 1 Medium – Large cauliflower cut into florets
• 1 Small clove of garlic, crushed (optional)
• 75g (3 tablespoons) Philadelphia extra light cream cheese

Method

In a steamer, steam cauliflower florets until just tender. Place tender florets in a blender with the crushed garlic and cream cheese and process until a thick smooth consistency. Allow Notatoes to go almost cold before mixing with salmon and onion.