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Marrow Mexicana
  • Serves 2
  • UNITS: 0 per serving
  • FAT POINTS: 2 per serving
  • CALORIES: 298 per serving
  • 1 small marrow
  • 6oz/169g mushrooms
  • 2 medium courgettes
  • 1 medium onion
  • Half a red pepper
  • Half a green pepper
  • 4oz/113g grated half fat cheddar cheese
  • 1 clove garlic
  • 1 teaspoon chilli powder
  • 1 tablespoon tomato puree
  • Few sprays of Fry Light 1 calorie oil
  • Salt & black pepper
  1. Preheat the oven to 200C/400F/Gas 6. Wash and halve the marrow and remove the core to make 2 shells and set aside.
  2. Finely chop the onion, mushrooms, courgettes and garlic. Spray a non-stick pan with Fry Light and cook until soft.
  3. Add the tomato puree, chilli powder, salt and pepper and stir well. Fill the marrow with the mixture and cover the 2 halves in foil. Bake for 1 hour. Remove from the oven and sprinkle each half with 2oz/56g grated cheese and serve.
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