Pilgrims Choice Lighter and damn proud of it

14 November 2012

Pilgrims Choice Lighter and damn proud of it 

When you think lighter cheese, do you sigh at the thought of a piece of
tasteless and dry cheddar? Well not anymore. Pilgrims Choice is taking a
stand against bland low fat cheese with their Lighter Mature and Extra
Mature cheddars; they’re strong and punchy with only one difference – 30%
less fat! 

This New Year, instead of eating bland, tasteless food, let the lighter
range from the choosiest cheese company treat your tongue and your trouser
line at the same time. For once lighter doesn’t mean that your taste buds
are forced to compromise, as Pilgrims Choice lighter cheddar tastes just as
good at its full fat equivalents. And don’t just take their word for it!
Pilgrims Choice Lighter Extra Mature scooped Gold in the lighter cheese
category at The National Cheese Awards.

Recipe ideas

Choice Avocado Quesadilla 
Prep: 5 mins Cooking: 8 mins Serves 4
Nutrition: 337kcal, 12.1g protein, 29.9g carbohydrate, 19.6g fat, 5.9g
saturated fat, 2.8g fibre, 1.04g salt

Choose the smaller 18cm wide tortillas wraps for this recipe. Perfect for a
quick lunch or supper. Add some shredded cooked chicken to the filling if
you like.

Ingredients:
1 ripe avocado, peeled and stoned
1 tomato, deseeded and chopped
1 red chilli, deseeded and chopped
1 spring onion, chopped
juice of 1/2 lime
salt and pepper
100g Pilgrims Lighter Choice Mature
4 tortilla wraps
a little sunflower oil to brush

Method:
1. Mash the avocado with the lime juice. Stir in the tomato, chilli, spring
onion and mix, then season to taste. Place two tortillas on a board then
leaving a 1cm border clear around the edges, spread the avocado over the
tortillas then scatter over the cheese.
2. Brush the edges with water then place the remaining tortilla on top.
Press to seal the edges. Preheat a frying pan. Brush both sides of the
quesadilla with a little oil, then cook them in the hot pan for 3-4 mins on
each side until they are crisp and golden. 
3. Transfer to a board and cut each into 6-8 pieces, divide between four
plates and serve with a salad garnish. 

Choice Chunky Bean Soup
Prep: 5 mins Cooking: 18 mins Serves 4
Nutrition: 289kcal, 18.5g protein, 13.7g fat, 5.6g saturated fat, 7.7g
fibre, 1.7g salt
Contains over a third of your RDA of calcium, magnesium, vit C and counts
for 4 of your 5-A-DAY

The cheese melts into this bean soup balancing the mild spices and chunky
vegetables transforming them into a truly special soup. It’ll become a firm
family favourite!

Ingredients:
1 tbsp vegetable oil
1 onion, chopped
1 carrot, peeled and chopped
1 red pepper, deseeded and chopped
1 clove garlic, crushed
1 tsp ground paprika
1 tsp ground cumin
1/4 tsp chilli powder
1 (400g) can chopped tomatoes
2 tbsp tomato puree
750ml (1 1/2pt) vegetable stock
1 (400g) can red kidney beans, drained and rinsed
1 courgette, chopped
salt and freshly ground black pepper
150g/5oz Lighter Choice Mature cheese, grated
2 tbsp chopped flat parsley
crusty bread to serve

Method:
1. Heat the oil in a large pan, add the onion, carrot and pepper and saute
over a medium heat for 3 mins to soften. Add the garlic and spices and cook
for 30 seconds.
2. Add the tomatoes, puree and stock, then season with salt and pepper.
Cover with a lid, bring to the boil, reduce the heat and simmer for 10 mins
or until the carrots feel tender.
3. Stir in the beans and courgette, then simmer for a further 5 mins. Adjust
the seasoning to taste.
4. Divide the soup between four bowls, heap cheese into the centre of each
and scatter over the parsley. Serve with crusty bread.

Choice Peppers and Eggs
Prep: 5 mins Cooking: 20 mins Serves 4
Nutrition: 312kcal, 20.2g protein, 21.2g fat, 7.4g saturated fat, 3.0g
fibre, 1.0g salt
Contains over a third of your RDA of calcium and vit C and counts for 2 of
your 5-A-DAY

A healthy brunch, lunch or supper for all the family. You could spice it up
by adding a chopped fresh red chilli to the pan along with the garlic. 

Ingredients:
2 tbsp olive oil
1 large red onion, chopped
1 orange or yellow pepper, deseeded and sliced
1 red pepper, deseeded and sliced
1 clove garlic, sliced
1 400g can chopped tomatoes
1 tsp dried basil or oregano
6 medium eggs
125g Lighter Choice Extra Mature, grated
flat leaf parsley to garnish
crusty bread and salad leaves to serve

Method:
1. Heat the oil in a large frying pan, add the onion and peppers and saute
over a high heat for 5 mins until softened and lightly golden. Stir in the
garlic and cook for 30 seconds.
2. Add the chopped tomatoes, herbs and salt and pepper and bring to the
boil. Simmer over a medium heat for 5 mins or until the sauce has reduced
and thickened.
3. Use a spoon to make 6 hollows in the tomato mixture. Carefully crack an
egg into each of the hollows. Cover the pan with a lid or baking sheet, and
cook over a low heat for about 5-6 mins or until the eggs are nearly set.
Sprinkle the cheese over the top and pop under a hot grill for 2-3 mins
until the cheese is melted and bubbling. Scatter over the parsley and serve
with crusty bread and salad leaves. 

Choice Stuffed Peppers
Prep: 10 mins Cooking: 25-30mins Serves 4
Nutrition: 292kcal, 15.9g protein, 17.7g fat, 7.3g saturated fat, 4.2g
fibre, 1.23g salt
Contains over a third of your RDA of calcium and vit C and counts for 3 of
your 5-A-DAY

Flavoured with pesto and cheese these easy to make peppers look impressive.
They also taste good served cold.

Ingredients:
1 tbsp olive oil
1 red onion, chopped
150g small cherry tomatoes, halved
16 pitted black olives, halved
2 tbsp pesto sauce
175g/6oz Lighter Choice Mature, grated
25g/1oz dried white breadcrumbs
4 red peppers

Method:
1. Preheat the oven to 200oC/Fan 180oC/Gas Mark 6. Cut the peppers in half
through the stalk and carefully remove the seeds. Place the peppers cut side
up in a baking dish.
2. Heat the oil in a frying pan, add the onion and saute for 5 mins until it
is softened. Remove from the heat and stir in the tomatoes, olives, pesto,
breadcrumbs and mix well. Stir in half the cheese.
3. Divide the mixture between the peppers. Cover the dish loosely with foil
and  bake in the centre of the oven for  20 mins. Remove the foil, scatter
over the remaining cheese and bake for a further 20 mins until the peppers
are tender and golden. Serve two per person with salad. 

Choice, Onion and Sweet Chilli Thins Sandwich
Prep: 5 mins Cooking: none Makes 1 sandwich
Nutrition: 394kcal, 19.5g protein, 13.4g fat, 6.8g saturated fat, 3.6g
fibre, 2.08g salt
Contains over a third of your RDA of calcium and counts for 1 of your
5-A-DAY

Ingredients:
40g Lighter Choice Extra Mature, grated
half a small red onion, sliced
3tsp sweet chilli dipping sauce
2 slices Warburton’s Sandwich Thins
a little low fat spread 
1 tomato, sliced
lettuce leaves

Method:
1. Mix together the chese, onion and chilli sauce. Spread one side of the
slices of bread low fat spread then top one slice with the cheese mixture. 
2. Arrange the sliced tomato and lettuce leaves on top, then the second
slice of bread, spread-side down. Press down and slice diagonally in two.
Serve straight away and garnish with salad leaves of your choice.