I've saved the bean and halloumi stew recipe thanks that's right up my street. Minus the chilli, love smoked paprika though (it's on my shopping list as I've run out using it in chilli yesterday)
The bean wraps I'll admit don't really appeal, seems a bit...plain/dry? Especially as I can't have the spice
Garlic mushroom pasta is something I cook fairly regularly already. Not the JO recipe I've been making it for DECADES
Mine goes
(Not sure of amounts as I usually go by eye/taste but now for weight loss I'll watch the amounts of pasta, cheese and creme fraiche)
Stick pasta on
Sauté onions and garlic
Add diced mushrooms, season with garlic grinder (can never have too much garlic imo )
Turn heat down and add some diced fresh mozzarella
Turn heat off (residual heat is enough) drain and add pasta to mushroom mixture and stir in and then add creme fraiche last
Where I am struggling with pasta now is I can no longer manage the usual draining from pan into colander over sink (I can't reliably grip pan OR colander certainly not both one handed!) so I've adapted how I deal with pasta so I choose pasta that I can serve/drain with a slotted spoon and then the pan gets emptied once the waters cooled down (so not likely to scald myself) I've just bought tongs thinking that will allow me to have spaghetti/linguine/tagliatelle and I can get it out the pan with the tongs is the plan!
I know that all sounds a faff but I'm having to find workarounds to manage my lack of grip these days. I have tools to make opening bottles and jars and tins easier cos even the ring pull tins are hard for me to do.
I also begrudge using more than one pan as it's just me! Prefer to save on the washing up where I can, especially as managing soapy/slippery pans is tricky. Last summer I caved and got rid of old heavy pans and got new lightweight ones which are a bit easier to manage.
I also bought enamel pie tins which I rarely use for pies I use them for making one person portions of casserole type dishes or even baked eggs that kinda thing.
@SunshineCake is that 2 tbsp oil for like a family though? Cos that would be ok, be a bit much just for me 
I have switched back to fry light. I got a THREE LITRE thing of sunflower oil at start of lockdown as a sub which I couldn't return and been slowly making my way through that. Had to decant into jars as I can barely lift the thing! Had to position jar on worktop and kinda lean the thing over? Bloody awkward and it's taken up half a cupboard till recently!
Much prefer fry light
I find it hard to calculate cals in potatoes and especially potato products.
And as I say don't get me started on cereals or indeed anything else where the nutrition info is "as prepared to instructions"
At this point you'd think it would be law they have to say what the actual nutrition information is in the product with nothing added
Eg the vitamin and mineral info on cereals is sometimes based on the portion of milk you're adding!
False advertising