Stock Up The Freezer: Make these simple recipes in batches, and then freeze individual portions for fast days. This healthyrecipe is featured in the freezable section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes to help you meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.
1 eggplant, 1/2-inch sliced rounds
1 zucchini, 1/2-inch sliced rounds
Nonstick cooking spray
1 shallot, chopped
12 oz. vegetarian crumble
1/2 tsp. mixed herbs
14 oz. can chopped tomatoes
1 vegetable stock cube
1 1/4 cup fat-free milk
1 shallot, halved
2 tbsp. cornstarch
1/3 cup reduced-fat feta cheese
1/4 cup grated Parmesan
How to Make It
Heat oven to 400°F. Arrange eggplant and zucchini on parchment paper lined-baking sheets. Coat with nonstick cooking spray, and bake for 15-20 minutes.
In a nonstick sauté pan, cook 1 chopped shallot in 1 tbsp. water until softened. Add vegetarian crumble, and stir-fry for 2 minutes. Stir in mixed herbs, tomatoes, stock cube, and a tomato can full of water. Bring to a boil. Turn heat down, and simmer for 20 minutes.
Meanwhile, warm the milk with the 1 halved shallot and black pepper. After 5 minutes, remove the shallot. Mix cornstarch with 1/2 cup water, and stir into milk. Turn the heat up, and stir until thickened. Remove from heat, and mix in both cheeses.
Divide the cooked meat between 4 foil containers or oven and freezer-proof dishes. (Or pour into 1 ovenproof dish if serving immediately). Top with the eggplant and zucchini, and pour over the white sauce; cool completely before freezing. Bake from frozen at 325°F for around 50 minutes. If cooking straight away, bake at 400°F, for 30 minutes.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.