Cheesy corn on rye

Reference The Australian Women's Weekly - The 21-Day wonder diet, Pg. 22
PREP 5 minutes COOK 30 seconds SERVES 2

Ingredients
310 g can corn kernels, rinsed, drained
2 tablespoons low-fat ricotta cheese
40 g baby spinach leaves
2 slices rye bread (90 g), toasted

1. Heat corn in medium bowl in microwave oven on high (100%) for about 30 seconds, stir in cheese and spinach.
2. Serve toasts topped with corn mixture

Potato, tuna and egg salad

Reference The Australian Women's Weekly - The 21-Day wonder diet, Pg. 25.
PREP 5 minutes COOK 10 minutes SERVES 2

Ingredients
6 baby new potatoes (240 g)
100 g green beans, trimmed, halved crossways
2 tablespoons skim-milk natural yogurt
1 teaspoons finely grated lemon rind
2 teaspoons lemon juice
185 g can tuna in springwater, drained, flaked
3 green onions (spring onions), sliced finely
1 tablespoon, coarsely chopped fresh flat-leaf parsley
2 hard-boiled eggs, halved

1. Boil, steam or microwave potatoes and beans, separately, until tender, drain, cool.
2. Meanwhile, make dressing by combining yogurt, rind and juice in medium bowl.
3. Quarter potatoes, add to dressing with tuna, onion and parsley, stir to combine. Serve salad topped with egg.

Spiced lamb cutlets with coriander pumpkin

Reference The Australian Women's Weekly - The 21-Day wonder diet, Pg. 21
PREP 15 minutes COOK 15 minutes SERVES 2

Ingredients
200 g butternut pumpkin, peeled, cut into 1 cm pieces
125 g can chickpeas, rinsed, drained
1/2 cup (60 g) frozen baby peas
2 tablespoons fresh coriander leaves
4 fresh trimmed lamb cutlets (200 g)
2 teaspoons curry powder
cooking-oil spray
1/2 cup (80 ml) light coconut milk or  light cream
2 tablespoons chicken stock
1 clove garlic, crushed

1. preheat oven to 200c/180c fan-forced
2. Roast pumpkin in small, shallow, backing dish, uncovered, 10 minutes. Add chickpeas and peas, cook uncovered about 5 minutes or until pumpkin is tender, remove from oven, sprinkle with coriander.
3. Meanwhile, sprinkle lamb with curry powder, spray lamb with cooking-oil, cook lamb in heated medium frying pan, remove from pan.
4. Add coconut milk (or light cream if using), stock and garlic to same pan, bring to boil, stirring, remove from heat.
5. Serve pumpkin mixture and lamb with coconut sauce or (light cream sauce).