Whether you’re cooking breakfast, lunch, dinner or all three, we’ve got simple tasty recipes for some mid-week magic at your dinner table.

And this comes from me – a rustic, impatient and forced home-cook.

I’ve found my own secret “cheat” ingredient – using Dolmio sauce – which I was surprised to find out doesn’t contain any nasties.

I bought a large jar (750mg – serves 6) of the low fat Bolognese sauce as I wanted to make two dishes, one vegetarian dish for me and a meat-based dish for my husband and the kids.

I decided to make myself  a healthy version of a “Mexican breakfast” dish called Huevos Rancheros.

And I made a Bolognese Lasagne for Chris and the girls.

[youtube https://www.youtube.com/watch?v=PSpn7hzXH_M]

 

Huevos Rancheros recipe: 

Half 750g jar of Dolmio sauce

1 onion

A handful of Mushrooms

1 tin of beans/chickpeas

4 eggs

3 rashers of vegetarian bacon “facon”

To taste:

Jalepenos

Lime wedge

Parsley

Method

1. Spray fry-light in the pan and add your chopped onion for two minutes.
2. Then add your chopped  mushrooms, tin of pulses/beans/chickpeas and, stir.
3. Next add your Dolmio sauce and jalapenos to taste. Stir well.
4. Once the sauce is sizzling then crack in your eggs. Or you can fry the eggs separately.
   
   
5. Grill your vegetarian bacon for 1 minute on each side.
6. Ladel the sauce, eggs and bacon into a large bowl to serve.
   
7. Add Jalapenos, squeezed lime and fresh parsley to taste.
   

 

Lasagne recipe: 

Half 750mg jar of Dolmio sauce

500g Mince and Mushrooms (or just mince)

6 sheets of Lasagne (fresh or dried)

Left-over vegetables to roast

To taste:

Grated cheese

Spring onions

Lea and Perrins sauce

 

Method: 

1. Chop up any left-over vegetables, spray with fry-light and roast in the oven for approximately 30 minutes.
2. Meanwhile, if you’re using dried Lasagne sheets soak them in boiling water.
   
3. Then brown the mince and mushrooms in a pan for around 5 minutes.
4. Add Dolmio sauce to the mince and stir.
   
5. Remove the roast vegetables from the oven and cover with Lasagne sheets.
6. Then pour over the bolognese sauce and sprinkle with grated cheese.
   
7. Place the Lasagne back in the oven for 20-30 minutes.
8. Remove the Lasagne and sprinkle with parsley or spring onions.
   
9. Cut up and serve… Buon Appetito!
   

 

Verdict: 

The Huevos Rancheros was so tasty and it felt indulgent although it is actually rather healthy.

I served up the Lasagne for my chef husband and the girls. No word of a lie, Chef Chris tasted it and said: “This is the best thing you’ve ever made me.”

RESULT!

 

This post is an entry for the #Dolmio #ThankGoodness Challenge, sponsored by Dolmio. For more information, go to: www.dolmio.co.uk/thankgoodness.

 

Dolmio Bolognese Original 500g sauce is 100% natural. In each jar, you’ll find at least 10 juicy diced tomatoes, a dollop of tomato puree, half an onion, a tablespoon of sunflower oil, a couple of cloves of garlic, a handful of herbs including basil, a teaspoon of cornflour, a teaspoon of salt, a pinch of pepper, two teaspoons of added beet sugar for taste, a squeeze of lemon juice, a splash of water and nothing more. In fact, a jar provides a family of four with one of their 5-a-day each and that’s before you add any further veg to the meal! For more information visit www.dolmio.co.uk/thankgoodness or if you’re looking for mid-week meal inspiration check out the label on Dolmio jars.