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Alizonne Recipes

Sweet Dishes Banana Pancakes - 2 Meals Cherry Muffin Clafoutis Chocolate Biscuits! Chocolate Cookies 2 Meals Chocolate clairs 2 Meals Chocolate Mousse 2 Meals Chocolate Muffins With Chocolate Frosting 3 Meals Cinnamon Rolls Fruity Buns 3 Meals Ice Lollies Millionnaire's Shortbread - Alizonne Style 3 Meals Oatmeal And Vanilla Porridgy Pudding Oatmeal Cookies Raspberry Clafoutis & Rhubarb Raspberry Clafoutis & Rhubarb 2 Raspberry Clafoutis With Rhubarb And Custard Rhubarb & Clafoutis Trifle 2 Meals Rhubarb Smoothie Rhubarb Trifle Toblerone - 2 Meals Savoury Dishes "Beefy" Sandwiches 2 Meals Aubergine Bhunna Aubergine Chips Aubergine Dip Basil, Roasted Pepper Bread 3 Meals Broccoli Curry Broccoli Frittata 2 Meals Broccoli Soup Burger Heaven Cauliflower And Broccoli Mash Cheese On Toast + Bruschetta 2 Meals Cheesy Aubergine Cheesy Potato Patties Chilli Cheese Fritters 2 Meals 3 3 3 3 4 4 5 5 6 7 7 8 8 8 9 9 9 10 10 11 11 12 12 13 13 14 14 15 15 16 17 17 18 18 19 16

Alizonne Recipes

Chunky Veggie Curry 3 Meals (Due To The Veg Allowance) Feta Pitta Bread With Salad 2 Meals Garlic Naan Green Veg Soup Honey And Mustard Mushrooms Hot Pot With Cheesy Dumplings Indian Pakora (Baked) 2 Meals Jojo's Deluxe Savoury Wraps - 2 Meals Melanzane Parmigiana - You Will Eat This Even After The Diet 'Melanzane Parmigiana A La Alizonne' Middle Eastern/Mediterranean Salad (Using Potato Pie) Mock Chowder Mushroom Wellington Naan Bread Pepper Pies With Roasted With Garlic, Basil And Tomatoes Pizza Quick Red Pepper Stuffed With Tomatoes Roasted Red Pepper Sauce Runner Bean Casserole 2 Meals Runner Beans And Mushroom Curry Saag Paneer Sag Aloo Spicy Flat Breads - 2 Meals Spicy Mushroom Pakoras Spicy Potato Patties Spinach Marie 2 Meals Stir Fry Veg With Goat's Cheese Stirfry Stuffed Mushroom Stuffed Pepper With Swede Mash Stuffed Peppers Swede Chips Thai Green Curry Tomato Bread Turnip Rosti Veggie Egg Foo Yung Veggie Fritters INDEX

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Alizonne Recipes

Sweet Dishes
Banana Pancakes - 2 Meals
By Josie
Ingredients: Sachet: Banana Dessert Sachet: Pancake With Chocolate Spread

I put half of the banana mix into the pancake mix and made it up with water for a nice consistency, I put in probably about 150ml, maybe a bit more, enough so that it has a yoghurt consistency i think? But I do it quite slowly and do it in two goes. I poured it into the pan and then sprinkled some cinnamon onto it. In the meantime i made up the rest of the banana dessert with the chocolate spread sachet and then put it inside.

Cherry Muffin Clafoutis

By Gill
Ingredients: Sachet: Raspberry Clafoutis 100ml water

Think I've finally cracked the clafoutis, after following all the previous threads. Shook it up in the shaker with 100 ml of water - more than recommended, and fried it in a small pan for a VERY short period both sides so that it was barely cooked. It turned out moist and actually quite edible. As someone else says, it's more like a cherry muffin.

Chocolate Biscuits!
By Eve
Ingredients: Sachet: Chocolate (Any)

Alizonne Recipes

Mix packet of chocolate with 100mls water (paste) and split into about 6/7 blobs and cook in hot oven for about 10 mins. Keep an eye on them as they cook quickly. They were nice and just made a change - gives a different texture to the microwave but have tried them in the micro as well - cooked as one whole one for 2 mins (just like the clafoutis) and it was good.

Chocolate Cookies 2 Meals

By Lori
I experimented today... Ingredients: Sachet: Pancake With Chocolate Spread Sachet: Hot Chocolate

Take the pancake mix and one chocolate drink, mix together with 150ml of water, make two cookies and bake at 200oC for ten minutes. Then add the chocolate icing from the pancakes to the cookies. I thought they were nice...

Chocolate clairs 2 Meals

By Inter shape (Mrs Motivator)
Chocolate clairs - so like the real thing !!!! Ingredients: Sachet: Pizza Sachet: Vanilla Sachet: Chocolate 1 tbsp Canderel 1 tsp cinnamon

Pre heat oven 200oC Mix the pizza sachet with 60ml water, Canderel & cinnamon, roll into a dough ball with hands. Half the dough ball, place on a Teflon baking sheet & shape both into a long clair shape. Bake for 10 mins, allow to cool on a rack. It looks and tastes like choux pastry, amazing. For the filling - mix the vanilla sachet with a little bit of water, keep adding a little at a time so it's thick like custard, save the other for another time. When clairs have cooled, cut in half, leaving one side joined, and press down the insides to make room for the filling and generously fill both with the custard. For the topping - mix the chocolate sachet with very little water, so it is thick, save for another time, & spread over top of clairs, best chilled in fridge a little (if you can wait) Dust with Canderel and enjoy! Remember 1 clair is 1 meal, but you have the other one to look forward to! P.S You can use the other two halves of the choc & vanilla to make two more clairs on another day. Trust me you'll want to.

Alizonne Recipes

Chocolate Mousse 2 Meals

By Jules
A bit like Cadburys (ish!) Ingredients: Sachet: Hot Chocolate Sachet: Plain Chocolate Dessert 280ml water

Put both sachets into a jug with the water and blitz with an electric whisk. Whisk it loads to get as much air into the mix as you can. Divide the chocolate mousse mix into 2 separate bowls, cover and stick in the fridge to set. I also tried lukewarm water instead for a more stodgy mousse which was just as nice.

Chocolate Muffins With Chocolate Frosting 3 Meals

By Josie
Ingredients: Sachet: Pizza (not the tomato sachet!) Sachet: Oatmeal Of Sachet: Hot Chocolate cinnamon and sweetener to taste

Preheat the oven to 180OC. Put all the ingredients into a Pyrex jug and mixed in water gradually until it was a thick consistent mixture (I am sorry not to be more exact, I am too experimental when doing this) I then used non-stick greaseproof paper to make 3 little muffin cases and put the mixture between them and into the oven for 15-20mins While that was cooking i mixed up the remaining hot choc sachet (with a tsp of quark- but that's totally optional and a tiny cheat). When they were done i used the sachet as frosting. The first one I had hot out of the oven for breakfast and then it tasted more bread roll than cake, but it was nice enough, and could be improved by a better cook i think. Ill let you know about the ones Ive put in the fridge for later! Alizonne Recipes STOP PRESS STOP PRESS_ midmorning snack one i just had from the fridge was really good! Closest Ive come to a real cake in a very long time! i can't believe i have three chocolate muffins to eat today!

Cinnamon Rolls
By Sandy
Ingredients: Sachet: Pizza (not the tomato topping) 1 tbsp Canderel 1 tsp cinnamon

If you want something sweet and satisfying not to mention easy to take out if youre at work or out for the day. Use only the base mix for the pizza and add the Canderel and cinnamon, mix well with 60 ml water. Divide the dough onto 6 /8 balls and bake in the oven on a Teflon sheet. When done cool and sprinkle with some Canderel.

Cupcakes 3 Meals
By BeverleyA
Thought I would give these a go... Ingredients: Sachet: Pizza (not the tomato topping) Sachet: Raspberry Clafoutis Sachet: Strawberry Drink 1 tsp baking powder

Mix all together adding water slowly until a fairly thick mixture that just drops off a teaspoon. Fill 9 silicone cupcake cases (around three teaspoons each) and bake at 190oCfor 10 - 12 minutes. Dont overbake.

Alizonne Recipes

Fruity Buns 3 Meals

By Cherie
I made these so I would have something easy to stick in my handbag when I go shopping etc. Ingredients: Sachet: Raspberry Clafoutis Sachet: Pizza (not the tomato sachet) Sachet: Fruits Of The Forest Yoghurt Canderel to taste

Pre-heat oven to ???? Mix all 3 sachets in a bowl with a little cold water until a medium paste. Divide equally into 3 bun/muffin cases or muffin tray, I use silicone ones as they dont stick. Sprinkle top with a little Canderel sugar. Put in oven on a low-medium heat for about 15 mins. Turn out and cool. Dont forget its 3 portions! Theyre great to pop in your bag and take out but I also cut 1 in half and toast it then spread it with a little stewed rhubarb. Its like jam on toast, well not the same but close. Its become a fave of mine and they turn out pinkish and pretty.

Ice Lollies
By si
Ingredients: Sachet: Vanilla or Banana

I tried this today using the cold drink sachets in ice lolly moulds (from any good cook-shop) and put into the freezer until frozen. Great for hot days.

Alizonne Recipes

Millionnaire's Shortbread - Alizonne Style 3 Meals

By Salsa
I've just made this today and it's quite a passable imitation. Ingredients: Sachet: Oatmeal Sachet: Caramel Drink Sachet: Plain Chocolate Dessert

Mix the oatmeal with enough water to make a stiff paste. Press with your hands into a small baking dish; i use a 2lb loaf tin with a silicon paper lining. Bake in a medium oven for 20-30 minutes or until biscuit-like. Cool. Mix the caramel sachet with 80-90 ml water and spread over the biscuit base with a spatula. Mix the chocolate desert with 70-80 ml water and spread over the caramel. Chill for at least 2 hours. Cut into three pieces. Serve.

Oatmeal And Vanilla Porridgy Pudding

By Josie
Ingredients: Sachet: Oatmeal Sachet: Vanilla

I made up the oatmeal and vanilla sachets together- just put both sachets into a pyrex jug and mixed water until it was a porridgy consistency and split it into two portions. It's really nice! I didn't refrigerate or heat it, just ate it as is and it tasted for the first time actually like a lovely, creamy, sweet porridge, with the right consistency!

Oatmeal Cookies
By PinkRuby
Ingredients: Sachet: Oatmeal 1 tsp ginger 1 tbsp Canderel 60ml water Alizonne Recipes

Shape the Canderel/oatmeal mixture into small biscuit shapes and put on the lid of a glass bowl/dish with lid (buy at any supermarket). Then cook at 180oC for 17mins (fan oven). When cooked comes out of the dish lid fairly easily/without cracking. I will be tasting tomorrow but appears to be like when microwave a bit too long "spongy" in texture I hope it's good.

Raspberry Clafoutis & Rhubarb

By ??
Ingredients: Sachet: Raspberry Clafoutis Poached rhubarb

I put a generous quantity of poached rhubarb in a small ovenproof dish - (mine is an oval one about 6 inches by 4 inches) and then topped it with a sachet of the clafoutis and baked it at 190 degrees for 15 minutes. Success! It is really quite nice, kind of crisp on the top and a bit soft where the rhubarb meets the batter. Great if you are craving a hot pudding.

Raspberry Clafoutis & Rhubarb 2
By ??
Ingredients: Sachet: Raspberry Clafoutis Poached rhubarb

Try mixing two tablespoons of rhubarb in with the clafoutis mix then spoon the mixture into 3 bun cases and put in microwave for 1min 50 seconds on 750 and it makes delicious buns - I make them if I am going to friends for coffee etc so I get to join in the coffee and bun sessions!!

Raspberry Clafoutis With Rhubarb And Custard

By ??
Ingredients: Sachet: Raspberry Clafoutis Sachet: Vanilla Poached rhubarb

Place some poached/stewed rhubarb in the bottom of a small plastic microwave dish and place the clafoutis mixture on top and microwave for 1min 50 seconds on 750, then use half of the mixture with half of vanilla mixture and it is almost like rhubarb and custard - remember only to use half the mixture from both sachets.

Alizonne Recipes

Rhubarb & Clafoutis Trifle 2 Meals

By Inter shape (Mrs Motivator)
Ingredients: Sachet: Raspberry Clafoutis Sachet: Vanilla Cooked rhubarb Mint leaves

Make up the raspberry clafoutis as directed, bake in microwave, allow it to cool. Divide the clafoutis sponge into 2 glasses first, then put the vanilla on top and allow it to set (next day). When set, add the rhubarb, yoghurt & mint. Remember: This way you are using 2 half sachets so thats 1 meal per trifle, but hey you can have 5 sachets a day!!!


Rhubarb Smoothie
By PinkRuby
Ingredients: Sachet: Vanilla 2-3 tbsps cooked rhubarb Crushed ice

Mix the vanilla sachet in blender with 300mls of water, put rhubarb and mix again. Pour into a glass with some crushed ice and ENJOYYYYY! .... such a satisfying glass of smoothie. I made this for breakfast today.....you can put a tablespoon of sweetener in as well if you want.

Alizonne Recipes

Rhubarb Trifle
By Inter shape (Mrs Motivator)
Ingredients: Sachet: Vanilla Cooked rhubarb 1 tsp 0% fat yoghurt Mint leaves

Make up the vanilla mix but use less water so it's thick (important). Divide into 2 small glasses and leave in fridge to set, overnight (important) the best things come to those who wait!!. Place cold cooked rhubarb on top and 1 tsp of yoghurt & fresh mint to decorate. Eat with long handle tea/dessert spoon. You can use the choc desert sachet & have a chocolate trifle for a change.


Toblerone - 2 Meals
By Josie
Ingredients: Sachet: Hot Chocolate Sachet: Oatmeal

Make up the hot choc with 200ml of hot water and then add the oatmeal with no extra water. Leave in fridge overnight and presto! The consistency is like a smooth chocolate mousse.

Alizonne Recipes

Savoury Dishes
"Beefy" Sandwiches 2 Meals
By Salsa
This is stretching it a bit but here's a chewy, "meaty" item that you can eat with your fingers like a sandwich. Ingredients: Sachet: Beef And Onion Soup Sachet: Bacon Omelette Roasted aubergine Spring onion tops Tomatoes and mushrooms (from 200g allowance) Mustard to taste


Mix the two sachets with 200ml of water and spread evenly over a Swiss roll tin lined with baking parchment. Bake for 20-30 minutes. It will end up looking like a Yorkshire pudding. Cut into four pieces, spread with a little mustard and sandwich them in pairs with the roasted veggies. Eat warm or pack away for lunch later; keeps well.

Alizonne Recipes

Aubergine Bhunna
By PinkRuby
I made this lovely aubergine curry today, traditionally we add an egg in the curry, but as it's not allowed in phase one, I made it without the egg.... it'll make a perfect phase 2 recipe with an egg but egg or no egg it makes no difference, it tastes exactly the same, and I loved it, I did not put any omelettes in it because I didn't want to ruin the taste. (I hate the omelettes anyway). Ingredients: 1 Aubergine Tomatoes 100-150g (cut in small cubes) from 200g allowance 1 red chilli (optional but not allowed on phase 1) Garlic powder 1 tsp Red chilli powder Curry powder or turmeric powder Salt 1 tablespoon olive oil Fresh coriander leaves (to garnish)


First preheat the oven to 180- 200oC. Poke the aubergine with a fork and put in the oven for 45 mins or until soft. Take the aubergine out of the oven, let it cool down a bit and then peel the skin off (you'll notice some of the aubergine sticks to the skin so scrape the skin as well). Cut the aubergine into small pieces and mash a little with a fork. Now in a non-stick pan put 1 tbsp olive oil and heat. Now put your tomatoes, garlic powder, red chilli, 1 tsp red chilli powder (I like it hot), tsp turmeric powder and tsp salt (or according to taste) and a little water to make a sauce, cover and cook for 5 mins, now add your aubergine, mix well and cook for further 5 mins, garnish with coriander leaves and voillaaaaaaaaa! so easy and so tasty. Now this dish is eaten with naan bread but as we Alizonners are not so lucky to have real naans for a long time, what I did was i took some romaine lettuce leaves, layered one on top of the other, scooped some of this curry on top of the lettuce and it was lovely and so fulfilling..... you can also do that with iceberg lettuce....You can also eat it as a dip with cucumbers, celery etc, the sky is the limit

Aubergine Chips
By Jane
Ingredients: Alizonne Recipes Aubergine Garlic salt Olive oil

I cut mine into slices like crisps, sprinkle with garlic salt and spray with olive oil and cook for 15 mins @ 200oC in a fan oven. They taste like crisps. I also do my courgettes the same! Happy cooking !

Aubergine Dip
By Dawn C
Moutabel- an aubergine dip variation of baba ganoush. Ingredients: 2 aubergines Salt Lemon juice 0% fat yoghurt

Grill two aubergines until charred and soft. Put into cold water and skin will peel off. Blitz in a blender and add salt, lemon juice and yoghurt from allowance. I like to blitz until smooth and eat with cucumber and celery or broccoli. Variations - add garlic powder and or chilli powder For later stages add chopped gherkin with fish as a substitute for tartar sauce


Basil, Roasted Pepper Bread 3 Meals

By Debs
Ingredients: Sachet: Pizza Sachet: Fine Herbs Omelette Sachet: Oatmeal bunch of spring onion tops Red pepper (from 200g allowance) 1 tsp olive oil

Saut spring onion tops, one red pepper chopped finely softened with 1 tsp of olive oil. Stir in a small handful of fresh basil then leave to cool. Mix 3 sachets with water until you get a dough consistency without it being wet and sticky. Add vegetables to dough. Bake on a Teflon sheet in oven about 210oC for approx 40 mins Cool and slice. Divide into 3 portions.

Alizonne Recipes

Broccoli Curry
By Claire
Ingredients: 1tbs olive oil A bunch of chopped spring onion tops 1tbs Swartz Mild Curry Powder 200g tinned tomatoes 100g Broccoli 1/4 pint of warm water Salt and pepper to taste (can add Canderel if too bitter)


Gently heat olive oil in non-stick frying pan and add spring onion tops for about 2 mins, add 1tbsp of curry powder and gently fry for a minute to release flavours. Add 200g of tomatoes and simmer gently for a few minutes. (Cook broccoli for 5 minutes in boiling water and drain but keep back quarter of a pint of the water). Now add broccoli and fry for a minute, add the 1/4 pint of warm water. Simmer for 10 to 15 minutes, add salt and pepper to your taste and some Canderel if you feel it needs it.

Broccoli Frittata 2 Meals

By Debs
Ingredients: 2 Sachets: Cheese Omelette Large head of broccoli broken into small florets Spring onion tops 1 tsp garlic oil Garlic salt

In a frying pan over medium heat add oil and spring onion tops and saut until tender. Add the garlic salt and then place the broccoli florets over the spring onions. Make up omelettes with 280ml water and gently pour over the veg mixture. Cook until bottom sets and top is still moist. Cover pan with plate and flip over. Slide frittata back into pan until bottom is set. Cut into two and serve Alizonne Recipes

Broccoli Soup
By Bungle
Ingredients: 3 Sachets: Asparagus Soup 2 heads of broccoli (incl stems) 1 tbsp chilli powder 1 tbsp of garlic powder 1 tsp coriander powder 1 tsp cumin powder 2 litres of stock of water Salt and pepper to taste


Basically, boil everything to a mess, blend it and then add the asparagus soup mix. If you eat all of the soup in a day, you are using 3 sachets. Fills you up for sure and makes a change from the horrible tasting asparagus soup. The sachets actually make the soup creamy!!!

Burger Heaven
By ??
Ingredients: Sachet: Bread 2 large flat mushrooms (from 200g allowance) Tomato (from 200g allowance) Salt and pepper to taste Garlic salt 150-200g spinach Mustard (check your brand is ok on phase 1)

Make up a sachet of plain bread mix and form the dough into a burger bun shape and bake at 180oCfor 20 - 25 minutes. Meanwhile, take two large flat mushrooms, about 120g or thereabouts and place them on a baking sheet, season with salt and pepper, garlic powder or whatever takes your fancy then spray with oil and bake for 10 to 15 minutes until cooked through. While they are cooking, wilt about 150 to 200g spinach and squeeze out any liquid and keep warm. When the bread is cooked, split the roll in half and spread the halves with some mustard and place a mushroom onto the bottom half. Add the spinach and a large slice of tomato and then place the other mushroom on top of that and top with the other half of the roll. Take a napkin or a bib (it will drip all over you!) and devour the whole lot with some extra veggies on the side. You could add any veg to this burger a couple of slices of grilled or roast aubergine would be nice, just bear in mind the 200g limited veg.

Alizonne Recipes

Cauliflower And Broccoli Mash

I just had this for dinner and its perfect if you want some nice warm stodgy food. Ingredients: Sachet: Sheeps Cheese 125-150g cauliflower (taken from 200g allowance) 50g broccoli

Boil up your veg in salted water until nice and soft, drain out all but the tiniest bit of water add the sheeps cheese powder and blend with a hand held thingy or put it all in a food processor and blend. Add extra water if its too thick for you.


Cheese On Toast + Bruschetta 2 Meals

By Inter shape (Mrs Motivator)
Ingredients: Sachet: Bread Sachet: Sheeps Cheese Sliced tomato (from 200g allowance) Salt and pepper to taste

Cheese on toast - make up the bread as instructed, it does go a bit sloppy & is hard to work with, make sure you don't put too much water in, divide into 2, (store the other half in cling film), a pinch salt in with one half of the mixture & make into a roll, spread out quite flat using a spatula and just under bake, (use silicone baking sheet) Make up the cheese sachet & put into a small Tupperware tub. When the bread is nearly done spread half of the cheese on top. Top with sliced tomato, salt & black pepper & place under grill until cheese has melted. Serve for breakfast with a black coffee. Yum! and the best bit - you have the other half to make the bruschetta for another meal, as below.

Bruschetta: using 2nd half of mixture Using the other half of the bread mixture add a pinch of garlic salt. Shape into a halved French stick & bake as above. Top with the other half of cheese mixture. Chop a tomato up, small pieces, add a teaspoon of your oil allowance, garlic salt, Italian herbs & black pepper & place on top of cheese. Toast under grill until cheese has melted. Serve with a champagne glass of wine (sparkling water with lemon) the glass might fool your brain

Alizonne Recipes

Cheesy Aubergine
By ??
Ingredients: Sachet: Sheeps Cheese Aubergine Basil leaves, fresh oregano and thyme Cherry tomatoes (from 200g allowance)

Slice an aubergine in half lengthwise. Score it and pour a wee bit of olive oil over it as well as salt and place into an oven. Whilst this is cooking, make up the sheeps cheese and add basil leaves, fresh oregano and thyme. About half way through the cooking of the aubergine add some cherry tomatoes sliced in half with salt to the baking tray. Once the aubergine is cooked and mushy on the inside take it all out of the oven. Put the cherry tomatoes into the sheeps cheese and mix. Mush up the aubergine with a fork and then scoop the sheeps cheese mix over the top. Put back into the oven for another 5-10 mins or so, until the cheese is melted and brown. I have this with salad.


Cheesy Potato Patties

By LisaH
Ingredients: Sachet: Potato Pie Sachet: Sheeps Cheese Olive oil

You mix the pie mix with feta making a dough consistency (add chilli powder if you want a kick). Make into 6 patties (make a dough ball then slightly flatten). Use 3 as one tea with whatever accompanying veg you like (I tended to go for Mediterranean veg from blue folder) and use other 3 for following night's tea. Heat oil in frying pan and place 3 patties in allow to fry 1 min to allow you to be able to turn over and cook about 2-3mins either side.

Alizonne Recipes

Chilli Cheese Fritters 2 Meals

By AliH
These are best eaten hot but I like them cold too. They are small and easy to carry so great for days out where you don't want to carry flasks of drinks...or for times when you want to avoid questions and eat something quickly on the sly. When I'm out for the day I just wrap cold fritters in foil and pop in my handbag. Ingredients: Sachet: Potato Pie Sachet: Sheeps Cheese 150ml water tbsp. olive oil Chilli powder or other herbs(optional)


In a small bowl mix together the Potato Pie and Sheeps Cheese (optional: add dried chilli or other herbs). Add 150ml of water and mix with a fork until all the dried ingredients are absorbed. The mixture is very thick but don't add more water. Divide the mixture to form 6 patties. (2 meals) To cook one meal (3 patties) I use a Teflon frying pan and the mixture doesn't stick. I have not tried other frying pans so can't say if it would work. I bought the Teflon pan from Morrisons. I also have an IKEA spatula with a coating that looks similar to the Teflon coating. The mixture doesn't stick to this spatula as it does to other spatulas. Heat tablespoon olive oil until it is very hot. I prefer chilli infused oil. Add the 3 patties to the hot oil and fry for about 2.5 minutes on each side. Don't try to move the patties for the first minute on each side as the patties will not hold. Tip the pan to get the oil to the patties if needed. I like mine crispy on the outside and a little soft on the inside. If you prefer them to be drier on the inside then flatten them a little in the last minute of cooking. The fritters will be quite a dark, golden brown.

Alizonne Recipes

Chunky Veggie Curry 3 Meals (Due To The Veg Allowance)

By klwdbbw
Last night I made this fabulous curry that I had followed by a vanilla sachet (yum) and there is enough to do me 3 days whoop whoop! So Im looking forward to it again tonight and tomorrow night! Ok so these are rough guidelines from what I can remember Ingredients: Aubergine Spring onion tops Green pepper From your 200g daily allowance chop the following veggies: o mushrooms o courgette o cherry tomatoes Olive oil Garlic salt Curry powder 400g tinned tomatoes spinach


Pre heat oven to 230oC. Chop up the aubergine, spring onion tops and the green pepper. Add the veg from your 200g allowance. Put in an ovenproof dish, cover with olive oil, garlic salt and curry powder and roast in the oven until tender. In a pan, add the 400g of tinned tomatoes a couple of handfuls of spinach and a tablespoon of curry powder, bring to the boil then simmer until the spinach is cooked. Add the roasted veg and season to taste. Split into 3 bowls and ENJOY!!!!!!!!

Alizonne Recipes

Feta Pitta Bread With Salad 2 Meals

By Sarah
I have made these the last couple of days for eating out with picnics and I've had people salivating over them because they look so good. Theyre going to be a staple for my packed lunches for a while! Ingredients: Sachet: Pizza Sachet: Sheeps Cheese handful salad leaves cucumber couple of cherry tomatoes lemon juice chilli oil garlic salt black pepper


First make up the pizza sachet into a pitta bread, putting the tomato powder in too. Make it up with some water to a stodgy paste. Spread it out on your baking sheet (with a non-stick baking parchment or whatever you usually use). Make the shape round, not too thin. Then cook as per instructions; I find a couple of extra minutes are useful. When it comes out cut the pitta in two. You will find that you can then open up each half into a pitta pocket quite easily - if it seems sticky put it back in the oven for a couple of minutes. Make up the sheep's cheese very firm into a rectangular block and chill. When you come to make your pitta, take half the sheep's cheese and chop up. Toss the salad in the dressing ingredients and stuff it into the pitta pocket along with chopped up sheep's cheese. These hold really well, last until lunch time and as long as you don't put too much dressing in, don't go soggy. The best thing is they look like real food - the pittas look very rustic and like they are some artisanal produce! The second pitta lasts fine in the fridge until the next day, but don't stuff it until the last moment. Hope you enjoy them!

Garlic Naan
By PinkRuby
Ingredients: Alizonne Recipes Sachet: Pizza 1 tsp Garlic powder Cumin seeds - just a pinch tsp Coriander, crushed

Mix everything together with 65 ml of water and knead by hand, roll the dough as thin as possible on two sheets of cling film, one underneath and one on the top, transfer over a Teflon sheet in the oven at 180oC for about 10-15 mins and enjoy with your lovely curry.

Green Veg Soup

By Stephen
Ingredients: Broccoli Celery Spring onion tops Courgette (from 200g allowance) 1 tbsp malt vinegar Any herbs you like Chilli powder Salt and pepper to taste


Add to a saucepan, broccoli (all including stalk), celery (all including the stick and the leaves), spring onion tops and the courgette. Add water to just below the level of the vegetables in the pan and bring to the boil. Add permitted herbs, malt vinegar, salt and pepper (to taste) also add chilli powder (again to taste). Turn down the heat and simmer until the vegetables have softened. Blitz with hand blender and check seasoning to taste. Simmer for a further 10 minutes on a low heat and serve hot.

Alizonne Recipes

Honey And Mustard Mushrooms

By JoJo
Ingredients: Sachet: Sheeps Cheese Made With 80mls Water 2 teaspoons olive oil 200g mushrooms halved or quartered depending on size 200g spinach 2 teaspoons mustard - I used a French Dijon 1 to 2 teaspoons Canderel Good pinch dried tarragon or fresh if possible


Saut the mushrooms in the olive oil over a fairly high heat, adding a splash or two of water to stop them sticking and help them to steam. Season well with salt and plenty of fresh ground pepper. They should be nice and brown and caramelised when ready. Throw the spinach into the pan and stir until wilted. Turn the heat down a little and add the mustard (I like quite a strong one but use what you have) and the Canderel and stir well so the mushrooms and spinach are coated in mustard. Next crumble in the sheep's cheese and stir until it melts. Taste and add more mustard or Canderel so it is to your liking. Stir in the tarragon and serve with some unlimited veg such as green beans or broccoli. This was really nice and satisfied my food envy craving. You could use the big flat mushrooms for a really meaty texture, just be aware that your finished dish will have a slightly unnerving grey caste to it!

Alizonne Recipes

Hot Pot With Cheesy Dumplings

By Chrysa
I tried the wonderful crispy chilli cheese fritters and came up with this. Ingredients: Sachet: Potato Pie Sachet: Sheeps Cheese Unlimited veg your choice Spinach From your 200g daily allowance use the following veggies: o mushrooms o 100g tinned tomatoes Mediterranean herbs


Stir fry a selection of diced unlimited vegetables, I use spring onion tops, green pepper, celery, fennel I added a largish sliced mushroom and added 100 gram tinned tomatoes, some water and a good pinch Mediterranean herbs. When cooked but still al dente I added a large handful of spinach and wilted this I Seasoned and placed the veg and tomato sauce in an oven proof dish. Make up sachet sheeps cheese and sachet of potato pie with 80mls of warm water and another good pinch of herbs. Dropped 4 spoonfuls of the mix onto the veg and baked in oven for 15 mins. It was really delicious and felt like proper food.

Alizonne Recipes

Indian Pakora (Baked) 2 Meals

By Bungle
Ingredients: 2 Sachets: Potato Pie 400g cooked cauliflower florets chopped small (2 days veg allowance) 1 tsp chilli powder 1 tsp garam masala 1 tsp tandoori masala powder (or mix of ground coriander, cumin, turmeric) 1 tbsp lemon juice 3 spring onion tops 8 spinach leaves 2 tbsp fresh coriander leaves 1 tbsp olive oil 1/2 tsp garlic powder salt and pepper


Obviously you can make more depending on the number of meals (based on the weight of the cauliflower). You can add green peppers or any of the other unlimited vegetables here providing they are chopped up quite small). Basically, mix all dry ingredients together and add the lemon juice and water to make into round balls but not too big. Place on some foil and spray some olive oil (1 cal spray) on each of the balls and bake until they are crunchy but not too dry. I actually use sparking water as they come out lighter. You can then have them with salad, some veggies, or if you substitute cauliflower with broccoli you can have some other veggies. Quite nice as a side dish to the Rogan Josh curry.

Alizonne Recipes

Jojo's Deluxe Savoury Wraps - 2 Meals

By JoJo
Ingredients: Sachet: Sheeps Cheese Sachet: Bacon & Cheese Pancake 200g tinned tomatoes 200g chestnut mushrooms (quartered) 200g spinach Spring onion tops 1 tbsp Olive oil Garlic salt Pepper Oregano


This makes enough for two meals so make sure that you only eat half at a time. Make up a sachet of Sheeps Cheese with 80mls of water. Chill until firm. Make a tomato sauce: Fry a half a bunch of spring onion tops with a teaspoon of olive oil until soft. Add 200g of tinned tomatoes, a good shake of garlic salt and some pepper and a pinch of oregano. Let this cook for about 20 minutes until nice and thick and concentrated. You may need to add a splash of water every now and again to stop it drying out too much. Taste it and correct the seasoning to your taste. In a wok or frying pan heat 2 teaspoons of olive oil and cook 200g of quartered chestnut mushrooms with the other half of the bunch of spring onion tops. The mushrooms will suck up all the oil so add a little water to help them steam. Putting a lid on will speed this up a bit. When the mushrooms are cooked, add about 200g of spinach and cook until wilted and there is no water left in the pan. Chop half the Sheeps cheese and add to the pan on a low heat. It will melt and make a creamy sauce. Make up a sachet of Bacon and Cheese pancake with 100mls of water. This will make 2 pancakes in a small non-stick pan. I don't normally use oil as they dont stick in my pan. Make the 2 pancakes and place half the filling in the centre of each then roll them up and place in a small baking dish. Pour over the tomato sauce and then top with the remaining cheese. Bake in a hot oven for about 10 to 15 minutes until the sauce is bubbling and the cheese has browned. Serve half with a side of steamed broccoli or runner beans. Eat the rest warmed up the next day.

Alizonne Recipes

Melanzane Parmigiana - You Will Eat This Even After The Diet
By JoJo
Ingredients: Sachet: Sheeps Cheese 2 small aubergines 4 spring onion tops 1 tsp olive oil 200g tinned tomatoes Salt and pepper to taste Oregano Garlic salt Basil leaves


1 sachet of Mousse of Sheeps Cheese, made up with 80mls water then chilled. 2 small aubergines, sliced about 2cms thick roast in the oven on 200 degrees for about 30 minutes until charred and soft. 4 Spring onion tops cooked in 1 tsp olive oil then add 200g tin of chopped tomatoes (the ones in rich juice if poss) a pinch of salt, lots of black pepper, a pinch of oregano and some garlic salt. Cook this until nice and thick and tasty (about 20 mins). You may need to add a little water to stop it drying out too much. Place a third of the sauce in the bottom of a small oven proof dish and cover with the aubergine sliced in one layer - pack them in! Spoon over the next third of the sauce and top with half of the cheese cut into slices. Tuck some basil leaves in amongst the cheese. Add the last of the sauce spread evenly over the top and top with the rest of the cheese. If you cook this straight away give it 15 minutes at 200 degrees until brown and bubbling. If you leave it to warm up later give it 25 minutes. This is my version of my favourite Melanzane Parmigiana and it was delicious. I had it with a side of spinach.

Alizonne Recipes

'Melanzane Parmigiana A La Alizonne'

By Angela
I picked this recipe up from the Congleton clinic so take no credit for it but it's gorgeous, so I have reproduced it below: Ingredients: Sachet: Sheeps Cheese 1 large aubergine 2 tsp olive oil 1 bunch of spring onion tops/chives 200g tinned chopped tomatoes (from 200g allowance) Good pinch of dried oregano 1/2 tsp garlic salt Fresh Basil


(You can eat the above as one meal if your veg count has been zero before this meal but I find it nice to have half and serve with runner beans. Therefore you can afford to add a few mushrooms). Heat oven to 180oC (fan). Make up sheeps cheese with 80ml of water and shape into a small block and chill. Slice the aubergine and lay them on a baking tray with a Teflon sheet or baking paper. Spray with a little olive oil and roast in the oven for 20 mins or until soft and a little charred at the edges. Meanwhile make the tomato sauce: Fry the onion tops/chives in the oil until they begin to soften. Add the tinned tomatoes, garlic and oregano and cook on a low heat until nice and thick. You may need to add a little water to stop sticking. Season with salt and pepper. In the bottom of a small ovenproof dish spread a third of the tomato sauce and then half of aubergines. Top with the next third of the sauce and a few basil chopped leaves and half the sheeps cheese cut into slices. Add the remaining aubergines and add the last of the sauce, some more chopped basil leaves and top with the rest of the cheese. Bake in the oven for 20 mins until the cheese is brown and the sauce is bubbling.

Alizonne Recipes

Middle Eastern/Mediterranean Salad (Using Potato Pie)

Ingredients: Sachet: Potato Pie Cucumber Celery Spring onion tops 50-100g quartered cherry tomatoes (from 200g allowance)

Mix the potato pie sachet with enough water to make it into a thick creamy consistency, pop it in the microwave for a minute or until is fairly solid then break it up into cous cous size granules using a fork. Add a bunch of very finely chopped parsley, cucumber, celery, spring onions and 50-100g quartered cherry tomatoes. Add olive oil, lemon juice and season!


Mock Chowder
By Quest
I've been told not that many people like the fish soup, but for those who don't mind it and think it tastes a bit like lobster bisque (like I do), I thought I'd share this recipe. Ingredients: Sachet: Fish Soup From your 200g daily allowance chop the following veggies: o Pak choi - separate the stalks from the leaves, chop the stalks into little cubes and the leaves into fine strips o Swede - in small cubes o Tomato o Mushroom o Courgette tbsp. olive oil Garlic powder Cayenne pepper Thyme Onion powder Salt and pepper to taste

Alizonne Recipes

In a frying pan, shallow fry the pak choi stalks and swede in tbsp olive oil with garlic flakes powder, cayenne pepper, thyme, salt, pepper and onion flakes powder until the swede has softened. Add the courgette and soften, then add the pak choi leaves, mushrooms and tomato. Finally, add the fish soup, made with around 300ml of tepid water.

Mushroom Wellington
By JoJo
As I was drooling over my copy of Good Food Magazine (it's a subscription!) I saw a recipe for a Mushroom Wellington and thought I could give it the Alizonne treatment. I made it for my dinner this evening and I have to say it was rather good. It is similar to the Mushroom Burger I posted before but seems more like a meal for some reason. There is a certain amount of preparation, but I find that quite therapeutic and satisfying. Ingredients: Sachet: Pizza 2 large flat mushrooms 200g spinach wilted and squeezed out really dry mustard 1 tsp fresh thyme leaves picked from the stalks Nutmeg


Heat the oven to 200c. Place the mushrooms in a frying pan, season with some salt and pepper and garlic granules and a good splash of water and put a lid on top so that they steam. Make up the pizza base and take about a third of it and roll it out (I roll it out between two sheets of cling film) quite thinly and about 2cm bigger than your mushrooms. Place on your Teflon sheet and bake for about 10 mins. Whilst it is cooking, Make up the tomato garnish, quite thick and then sprinkle one sheet of cling film with the thyme leaves and then roll out the remaining dough on top until it is about 5cm bigger than the mushrooms. When the base is cooked, take it out of the oven, turn upside down and spread with a little mustard. Place one mushroom on top, smooth side down, spread with the tomato garnish then the spinach, seasoned with a grating of nutmeg and top with the second mushroom, smooth side up. Peel one sheet of cling film off the dough and carefully place on top of the stack. Press around the mushrooms gently but firmly making sure the air isn't trapped in. Remove the cling film and tuck the edges of the dough under the base. Return it to the oven for about 15 to 20 mins until golden brown and crisp Devour with some vegetable on the side. Alizonne Recipes

Naan Bread
By Bev
Ingredients: Sachet: Bread Fresh coriander Olive oil

Make up a bread sachet, spread onto a silicone baking sheet on a tray. Sprinkle it with garlic salt, chopped fresh coriander and a drizzle of olive oil and bake until golden.

Pepper Pies With Roasted With Garlic, Basil And Tomatoes

By Debs
Ingredients: 1 Pizza base mix small red pepper green pepper small orange pepper Cherry tomatoes (make up to 200gm with red and orange pepper) Small handful of fresh basil Sprinkle of Garlic salt 1 tsp salt Sprinkle of Fresh ground pepper 1 tablespoon white wine vinegar


Pre heat oven to 210oC. In a baking dish place the half peppers open side up in a non-stick dish. In a bowl toss together the tomatoes, basil and garlic salt. Fill each pepper with the tomato mix. Season with salt and pepper. Bake for 20 mins in the pre heated oven covered in foil. Remove from oven. Make up pizza base as directions and divide into three. Roll out or mould with hands and place over peppers. Put back in oven uncovered and bake for approx 10 mins until top is nice and brown. Remove from oven and carefully lift top off to sprinkle a little white wine vinegar into each pepper. Replace tops and serve.

Alizonne Recipes

By J
Ingredients: Sachet: Pizza From your 200g daily allowance: o 80g tinned chopped tomatoes o 120g of whichever other limited veg youd like ie mushroom, red/yellow pepper Unlimited veggies if you want ie green peppers, spring onion tops etc 60ml water 1 tbsp Garlic powder/salt 1 tsp olive oil


Preheat oven to 180oC 200oC My favourite pizza so far this week has been fried peppers with mushroom. Tomato topping add the little dried tomato sachet to the tinned tomatoes and mix with a fork, I like to leave the chopped tomato in big bits but I have tried squashing them with a fork to make a smoother paste. Both are nice but I prefer the juicy bits of tomato! Next I slice a couple of mushrooms and fry them using a couple of squirts of olive oil to prevent sticking. When cooked put them to one side and cook the peppers. Chop green/yellow and red peppers into smallish pieces (about 1cm) together with spring onion tops and then fry them in a small frying pan using a couple of squirts of olive oil until they start to soften and char (brings out the flavour). Add the cooked mushrooms to the pan and mix together. In the meantime, make up the pizza base with 60ml water (I like to chuck my Quinton in at this point) and the garlic powder/salt. Form into a ball and then roll out between 2 non-stick sheets (Teflon, silicone or greaseproof/baking parchment paper). I like my pizza to roll out to about the size of a side plate. Remove the top non-stick sheet and pop the pizza into the oven. Bake the pizza base for about 10 minutes. Remove from the oven and cover the pizza base with the tomato paste getting right to the edges. Top with the pepper/onion/mushroom mix and then squirt the pizza topping with the rest of the olive oil. Stick it back in the oven for 5 10 minutes until browned how you like it.

Alizonne Recipes

Quick Red Pepper Stuffed With Tomatoes

By Mary
Ingredients: Bottom half of a medium red pepper (from 200g allowance) alternatively use a green one for free 3 or 4 baby tomatoes (from 200g allowance) Sea salt 1 tsp olive oil Few torn basil leaves (optional)

Place tomatoes in pepper cavity. Season & drizzle with olive oil. Place in microwave safe dish. Add Basil and then microwave on full power for 2 minutes.


Roasted Red Pepper Sauce

By Woolly
You could use tomatoes instead of peppers. I make a weeks worth and have a teaspoon of this a day - this sauce is 10g per day of your 200g allowance. Ingredients: 70g roasted red pepper 1 cap of red wine vinegar Salt / pepper garlic powder (to your taste) Smoked paprika (to your taste - but is is hot I use the tip of a teaspoon. A touch of water to loosen the mixture.

Blitz altogether in a blender and store in the fridge in a container. I sometimes have this on my salad with a little oil as a dressing

Alizonne Recipes

Runner Bean Casserole 2 Meals

By Amanda
Ingredients: 450g runner beans 1 large aubergine or 2 medium ones cut into squares From your 200g daily allowance chop the following veggies (2 days allowance): o 300g tomato o 100g courgette 2 tbsp olive oil (2 days allowance) Garlic powder Salt and pepper to taste Lemon juice to taste


In a large sauce pan fry all cut vegetables, add garlic powder some salt and paper until nearly they become lightly brown, add the chopped tomato and water to taste and leave on low heat until all cooked and very tender, add lemon juice to taste.

Alizonne Recipes

Runner Beans And Mushroom Curry

By PinkRuby
Ive been looking to make something with runner beans as it's in free veg list....., made this curry last week and it's so nice that i had it throughout this week. You can always add 1 tsp of curry powder instead of red chilli and turmeric powder but I prefer to add them separate to bring more colour & flavour to the dish. Ingredients: 6-7 runner beans, washed and cut into small pieces 100g baby plum tomatoes, diced 100g mushrooms, cut in quarters 2-3 Spring onion tops 1tsp Cumin seeds tsp Crushed coriander tsp Red chilli powder tsp Turmeric tsp Garlic powder 1 tsp Salt. 1 tbsp Olive oil


In a small saucepan boil the runner beans with a little bit of salt (about 5-8 mins) and drain the beans. Heat a non-stick pan, put 1 table spoon of olive oil and let it heat. When the oil in absolutely hot, put the cumin seeds, let them pop for 30 seconds then add the tomatoes, fry them a little bit now add the beans and mushrooms into the tomatoes, put red chilli powder, turmeric, garlic powder, salt and crushed coriander. Add about 100-120mls of water, cover and let it simmer on medium heat. After about 5-8 mins, adjust the salt, garnish with spring onions tops and serve with garlic naan (Alizonne style). You can also add a splash of lemon juice.

Alizonne Recipes

Saag Paneer
By ??
I love spinach, especially this cheesy spiced dish - this is not quite the traditional recipe but passable: Ingredients: Sachet: Sheeps Cheese 200g spinach, frozen is fine - I prefer the whole leaf type 50g chopped tinned tomatoes or passata one bunch spring onion tops, sliced 1 tspn ground coriander tspn each of ground ginger, cumin, turmeric, chilli, garlic salt 1 tspn oil fresh coriander, chopped


Fry the onion tops in oil until soft, add the spices and fry for a moment longer until they smell toasted. Add the spinach, tomatoes and a little water and simmer until the spinach is cooked, then tip the sheeps cheese in straight from the sachet. It will go a little lumpy but that's how it needs to be; most of it will dissolve into a creamy sauce. Serve.

Sag Aloo
By ??
Ingredients: Sachet: Potato Pie (mixed quite thick) Red pepper (from 200g allowance) Spring onion tops Spinach Mild Curry Powder mix Olive Oil Garlic Salt Onion Salt

I remember frying the spring onions until soft then adding spinach and all the spices and curry powder - can't remember quantities but just play about to get the taste you like. I added the potato pie mix towards then end and stirred in with the veg & spices until cooked. I used to tweak this and add things like mushrooms, aubergine etc. Alizonne Recipes

Spicy Flat Breads - 2 Meals

By Katfish
Ingredients: Sachet: Sheeps Cheese Sachet: Pizza Chilli powder or curry powder

Also like spicy flat breads with yoghurt and tomato and lots of salt and black pepper! Make the flat bread with sheeps cheese and pizza base and chilli powder or curry powder. Mix up to a soft dough and then fry in a non- stick pan. Variations - I can do this with mixed spice and Canderel and serve with yoghurt as a sweet option too! Mmmmm


Spicy Mushroom Pakoras

By PinkRuby
Ingredients: Sachet: Bread 1 finely chopped mushroom (from 200g allowance) tsp 0% fat yoghurt 1 tsp ginger 1 tbsp Canderel Fresh coriander, cayenne pepper, garam masala and turmeric 1/3 tbsp olive oil Salt and pepper to taste

I mixed up my plain bread sachet so it was like a really soft dough and added half a teaspoon of yoghurt. Added one finely chopped mushroom a pinch of fresh coriander. A pinch of cayenne pepper. A pinch of garam masala and a pinch of turmeric and fried in about a third of a tablespoon of olive oil in a really small egg pan so I good get a good layer on the bottom of the pan. Also I added salt and pepper to taste. They were LOVELY and I would eat them even if I wasn't on the diet.

Alizonne Recipes

Spicy Potato Patties

By ???
Ingredients: Sachet: Potato Pie Red pepper (from 200g allowance) Spring onion tops Garlic powder Olive oil tsp cumin tsp curry powder Coriander Salt and pepper to taste


Fried a little chopped red pepper, spring onion tops and dried minced garlic (or garlic powder) until softened in a light spray of olive oil. Then in a bowl I mixed the potato as directed with water with 1/2 tsp cumin, 1/2 tsp of curry powder, sprinkle of coriander leaf, salt and pepper. Then I mixed in the softened pepper and spring onion tops and divided it up into about 8 small balls. I then placed them in the pan and fried gently in a pre-heated non-stick pan with no oil . When cooked on one side I flipped them over and pressed them down to flatten them and let them finish off cooking. I cooked them until they were slightly crispy (I love crispy food). I am going to have them with salad leaves and some of my mixed salad from yesterday.

Spinach Marie 2 Meals

By Debs
Ingredients: Sachet: Asparagus Soup (made up with half directed water) Sachet: Fine Herbs Omelette (made up with 120 ml water) Sachet: Sheeps Cheese (made up as directed then cubed) tsp dry mustard tsp garlic salt Bunch of spring onion tops Pack of chopped spinach (fresh or frozen)

Pre heat oven to 175oC. Alizonne Recipes In a medium saucepan combine soup mix, dry mustard, garlic oil and garlic salt. Bring to boil and simmer for 2 mins. Place spinach in a bowl and mix with soup mix. Add made up Omelette mix and stir. Pour mix into casserole dish and lightly stir in sheeps cheese, leaving some on top. Bake in oven until golden brown on top divide mix into two and serve

Stir Fry Veg With Goat's Cheese

By Anne and Mark
Ingredients: Sachet: Sheeps Cheese From your 200g daily allowance chop the following veggies: o Cauliflower o 50gms sliced courgette o 150gms chopped tomatoes (would need to adjust the weight of this depending on how much cauliflower you added) A good handful of broccoli 4 spring onion tops finely chopped 1/2 teaspoon garlic salt 1/2 - 1 teaspoon of cayenne pepper (depends how hot ) 1/2 red chilli optional (not allowed on phase 1) 1 tblspn olive oil


Stir fry the veg in a tablespoon olive oil, until al dente, add the spices or add extra if you prefer of others to taste as you like. Mix the sheeps cheese and tomatoes in a separate dish and then add to the veg mixture a little at a time stirring well between each one, thoroughly heat and serve. We found it delicious and filling, I suppose you can add more veg its up to you.

Alizonne Recipes

By ??
Ingredients: Aubergine Green Pepper Spring Onion tops Beansprouts Courgette, Red Pepper, Mushrooms (from 200g allowance) Garlic Powder Onion Powder Sainsbury's Thai 7 Spice Splenda (powder form) Salt & Pepper to taste


Chop all the veg up as small/big as you want and weigh anything that forms part of the 200g restricted list (mush, red pepper, and courgette) or omit bits if you'd prefer. Stir fry the aubergine, peppers, courgette and spring onion in most of your daily oil allowance until they start to soften a tiny bit, then add in your mushrooms with the rest of the oil. When everything is still crunchy but cooked add in a teaspoon of the Thai spice, Onion & Garlic Powder (to taste), and Salt & Pepper (to taste) and give it a good stir. Add in beansprouts (as many as you like) and a dash of water and turn down the heat so it starts to steam a little bit. At this point add a bit of Splenda to taste, simmer for a couple of mins, and serve. I have this just on its' own as it makes a pretty big bowlful if you use a lot of aubergine and beansprouts, and tastes a bit like a sweet chilli stir fry - lovely.

Alizonne Recipes

Stuffed Mushroom
By Quest
I made this tonight for dinner and found it delicious, so thought I'd share: Ingredients: Sachet: Chicken Curry Soup 2 large mushrooms (taken from 200g allowance) tbsp olive oil Salt and pepper to taste Pak choi Garlic powder/salt, mixed herbs


Pre-heat oven to 180oc. Place 2 large mushrooms upside down on a baking sheet and remove their stalks (mine weighed about 130g total). Sprinkle salt, pepper and 1/4 tablespoon olive oil on each one. Separately, finely chop the stalks and pak choi. Mix up a sachet of soup (I used the thai curry), slowly adding a little bit of water and stirring until a smooth paste has formed. Add the chopped stalks and pak choi to the soup mixture. Season with garlic powder, chilli powder and mixed herbs. Spoon mixture into mushrooms, pushing them firmly in. Grind some pepper on top and sprinkle 1/4 tablespoon over each mushroom. Place in oven for 10-15 minutes until mushrooms are soft and cooked.

Stuffed Pepper With Swede Mash

By Sunshine
Ingredients: Green pepper Garlic salt 150-160g swede (from 200g allowance) Chilli powder

Some days I make a mushroom sauce to add to the meal from the Mushroom soup. Heat 1 tablespoon of Olive Oil, add a pinch of Garlic Salt add 4 small chopped mushrooms and stir in the soup (only add about 150ml water for a thick sauce). Simmer gently and once cooked sit back and enjoy. Meal is filling.

Alizonne Recipes

Take 1 medium green pepper and half bake with the top (takes about 10 minutes). Boil swede until soft and once soft mash. I find it easier to blend with the hand blender. I also add a small green chilli chilli powder (fresh chilli not allowed on phase1 )to the mash as it can be sweet. Once the pepper is half baked fill the pepper with the mash and bake for another 10 minutes.

Stuffed Peppers
By Katfish
Ingredients: Sachet: Sheeps Cheese Green pepper (or red/yellow from 200g allowance) Celery Spring onion tops

Mmmm I'm addicted to stuffed peppers can stuff them a variety of ways but my fav is with mushrooms, celery and spring onion tops (occasionally wilted lettuce too to bulk up a little) and the sheeps cheese sachet! Cook the stuffing in a frying pan first then sprinkle in the cheese and filling, mix and bake the pepper in the oven! Feels like real food!


Swede Chips
By Dawn
Ingredients: 200g swede 1tbsp olive oil Paprika, chilli powder etc (optional)

I make the swede chips as follows: Cut into chips. Par boil for about 10-15 mins (check with a fork to see they are nearly cooked). Preheat oven to 225oC with some of your oil allowance. Put in chips, and coat in the oil. Cook for about 15-20 minutes, turning half way through.

Alizonne Recipes

Thai Green Curry

By JoJo
Here is today's dinner - it was delicious. I was lucky enough to find some freeze dried ginger in Aldi and have used it here. Ingredients: Sachet: Chicken Curry Soup Bunch of spring onion tops, chopped Vegetables of your choice eg: runner beans, red & green pepper, courgettes, broccoli, mushrooms bean sprouts etc. Watch your limited veg 200g maximum. 1 tsp Thai Seven Spice mix tsp chilli powder teaspoon garlic granules teaspoon dried ginger 1 small bunch coriander 1 small bunch basil (Thai if you can find it) Good squeeze lemon juice


Make up the soup mix with 175mls water. Cut the vegetables into even sized pieces and lightly steam them and keep warm. Stir fry the onion tops in a teaspoon of olive oil and then add the chilli and ginger and then the Seven Spice mix. Quickly add the steamed vegetables and the soup which should be more of a sauce consistency. Heat through and stir in the coriander and basil and the lemon juice to taste. All that is missing is the coconut so if anyone can come up with a way of getting that flavour in, I'd be most grateful. I did wonder about coconut extract from the local cakecraft shop but I imagine that it wouldn't be allowed. Lovely just the same!

Tomato Bread
By Amanda
Ingredients: Sachet: Pizza Alizonne Recipes

Preheat oven to 160oc. For the tomato bread, mix the pizza sachet with half of the tomato powder sachet until you make soft dough, shape it into pitta bread size and bake for 15-20 minutes. Check after 10 minutes and if done take it out.

Turnip Rosti
By Dawn
Ingredients: Sachet: Potato Pie 200g white turnips seasoning

If any of you are like me are missing their spuds then this recipe I tried is the closest thing to potatoes I've had for 3 weeks! I used 1 potato pie mix and 200g of grated white turnips add seasoning including any herbs that you like ( I used just salt and pepper, but I will be experimenting with other flavours now I know they are nice) Mix the potato mix with enough water to make a paste you need it to be wet enough to coat the grated turnip but not too wet (try to go for a mashed potato consistency. Mix in the grated turnip, I mixed it all with my hands and formed round rosti shapes and fried in a little oil in a non-stick frying pan, brown on each side for a few minutes. I made enough for two meals so I could have a half portion of the cheese on my salad with the rosti's . I thought they were delicious but then again I am missing my spuds!! so anything that resembles them are good enough for me. I had a look in the recipe book but couldn't see anything for turnips other than turnip chip/wedges so I hope this helps others who are missing their spuds I think of this diet as a family affair now and when I read the postings I just want to help others on the same path as me get through each day and if my recipes help just one of you then I'll be happy!!


Veggie Egg Foo Yung

By Dawn
Sachet: Omelette (Bacon or cheese) Beansprouts Spinach Mixed peppers (from 200g allowance) Chinese 5 spice seasoning

As I'm only at week 2 I'm still doing a lot of experimenting, I've had a look at the recipe book at what to do with the Omelette mix (with herbs) So I tried this I'm sure others will have done something similar but couldn't see anything in the recipe book. I used an assortment of chinese type veggies, beansprouts (I checked with the clinic), mushrooms, mixed peppers and spinach, stirfried them in a little oil, added the omelette mix to which I had added 2 tsp of chinese 5 spice (can add more or less depending on your taste), when the omelette starts to set keep turning it over so that it covers the veg I kept it to one half of the pan as I didn't want it to look like an omelette, but a foo yung. It was very nice and with the 5 spice and beansprouts it was a nice change. Alizonne Recipes

Veggie Fritters
By Dawn
Ingredients: Sachet: Potato Pie Spinach Mushrooms (from 200g allowance) Chilli flakes seasoning

I started the diet last week and have been searching for good recipes. Came across this one but didn't have any of the cheese mix, so I decided to have a go to see if I could make veggie fritters, I added some spinach and some mushrooms, chilli flakes and seasoning and then I added about a third of the potato pie to the mix as it was a little wet. I then put the rest of the mix on a plate and after shaping the veg mix into round fritter shapes then coated both sides of the fritters with the potato pie mix and then fried in a little oil. Served it with some homemade tomato sauce, it was very nice. Made six fritters but only ate 3 so I now have a tasty lunch tomorrow.


Alizonne Recipes

Asparagus Soup ............................................................................................................................... 16, 38 Bacon & Cheese Pancake ...................................................................................................................... 26 Bacon Omelette .............................................................................................................................. 12, 44 Banana Dessert ................................................................................................................................... 3, 7 Beef And Onion Soup ............................................................................................................................ 12 Bread ................................................................................................................................... 16, 17, 31, 37 Caramel Drink ......................................................................................................................................... 8 Cheese Omelette ............................................................................................................................ 15, 44 Chicken Curry Soup ......................................................................................................................... 41, 43 Chocolate .............................................................................................................................. 3, 4, 5, 8, 11 Fine Herbs Omelette ....................................................................................................................... 14, 38 Fish Soup ............................................................................................................................................... 29 Fruits Of The Forest Yoghurt ................................................................................................................... 7 Hot Chocolate ............................................................................................................................... 4, 5, 11 Oatmeal................................................................................................................................... 5, 8, 11, 14 Pancake With Chocolate Spread ......................................................................................................... 3, 4 Pizza .........................................................................................................4, 5, 6, 7, 14, 21, 30, 32, 37, 43 Plain Chocolate Dessert ...................................................................................................................... 5, 8 Potato Pie .............................................................................................. 18, 19, 24, 25, 29, 36, 38, 44, 45 Raspberry Clafoutis ............................................................................................................... 3, 6, 7, 9, 10 Sheeps Cheese ........................................................ 17, 18, 19, 21, 23, 24, 26, 27, 28, 36, 37, 38, 39, 42 Strawberry Drink ..................................................................................................................................... 6 Vanilla.............................................................................................................................. 4, 7, 8, 9, 10, 11


Last updated 18th April 2010

Alizonne Recipes