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Sometimes it feels as if all your favourite foods are in the not so healthy  spectrum of the food chain.
However, with these two recipes you can enjoy two classic favourites without worrying about the consequences. Below are healthier versions of lasagne and creamy pasta. We've made sure they include all the taste of the originals, but are much healthier for you!  Creamy Chicken and Mushroom Fettuccini Pasta 300g of dry fettuccini 1 teaspoon oil 300g chicken breast, skin removed 1 cup of mushrooms 1 teaspoon crushed garlic 375 ml can Carnation evaporated milk light and creamy Cook pasta as per instructions on packet. While pasta is cooking, heat the oil in a pan, cut chicken into small pieces and brown in a large frying pan. Add garlic and mushrooms, and cook until chicken is cooked.
Add the Carnation evaporated milk till hot but not boiling, stirring the mixture. Add the cooked pasta and mix through the sauce. Simmer for 5 minutes.
Lasagne Comforting carbs with a creamy sauce always goes down well. Now you can enjoy it guilt-free with the use of evaporated milk in place of cream. Much lower in fat and high in calcium too. On a cooler night, there is nothing like a big piece of lasagne with its yummy pasta, meaty filling and cheesy sauce. However, with all the mince and cheese, lasagne is pretty high in fat and calories. But, with a few little tweaks you can make a delish health concious lasagne. This lasagne is made healthier by the addition of extra vegetables, lean beef and lowering the quantity of cheese.  Ingredients400g lean beef mince 1 onion finely chopped 2 kumara, cooked and diced into small cubes 2 cups button mushrooms, chopped 1 400g can chopped tomatoes 1 jar of pasta sauce 1 packet frozen spinach, thawed, cooked and drained 375g fresh lasagne sheets 450g can of tomato soup 1⁄2 cup edam cheese, grated 1 tablespoon parmesan cheese Preheat the oven to 180°C. In a hot frypan, brown mince and onion. Add mushrooms, kumara, canned tomatoes, and pasta sauce and heat until cooked. Add the spinach and mix well.
Layer a sheet of lasagne in the bottom of the dish. Spread the 1/2 meat mixture, sprinkle with a little grated cheese then add another lasagne sheet, and repeat with the meat and cheese, finishing off with a sheet of lasagne. Pour the can of soup over the top, sprinkle with the remaining cheese and parmesan cheese.
Bake in the oven for 30 minutes. Leave to stand 10 minutes before serving.
Nicola Graham
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