I’ve been back blogging a few popular recipes from my facebook blog so they are easily accessible for you all. This is a tasty easy dish I made back at the end of January
Beautiful Spiced Salmon with Chimichurri Sauce, Creamed Leeks & Roasted Baby Potatoes. Amazingly easy, nice fish supper for the weekend! Free Free Free on Filling & Healthy Plan, (Approx 12pps on propoint plan) I hope you Enjoy!
1 Salmon Fillet
Blend of Fish Spice Mill
1 Tbsp Chimichurri Sauce ( I used Tesco own brand Free on F&H 0pp for 1 tbsp)
Approx 5 Baby Potatoes
1 Leek Finely Chopped
1 Tbsp Fat Free Greek Yoghurt
Tiny dash of Yellow Mustard
Salt & Black Pepper
Chimichurri is a green sauce sauce used for grilled meat, originally from Argentina. It is based on finely chopped parsley, minced garlic, olive oil, oregano and white or red wine vinegar
Place Baby Potatoes in an oven proof dish & spray with oil. Place in a preheated oven at 190c for 17 mins before removing & placing Salmon Fillet in the dish beside the potatoes.Sprinkle Salmon with the Spice Blend & return tray to the oven for 18 minutes or until the Salmon is cooked to your liking. Meanwhile fry the chopped leeks in sprayoil for 3 to 5 minutes until soft. Add the mustard, greek yoghurt, salt & pepper & fresh parsley & stir through just before serving. Serve your Salmon, Creamed Leeks & Roasted Potatoes with the Chimichurri Sauce over the Salmon. I made this again a few days later served itwith Roasted Carrots & Broccolli for 10 pps
A lovely Ice Cold Treat!
180mls Skimmed Milk
2 Tsps Choc Shot
3/4 Ice Cubes
12g Light Whipped Cream
Place everything except the cream in your Smoothie Maker, Nutribullet or Blender & Blitz well. Serve in a long glass with 12g Whipped Cream to top Enjoy! 4pp or 2pp on F&H. You could add a few oats for a more substantial breakfast smoothie just point the extras!
Delectable! Soft as velvet pork & the smell of BBQ aroma in your kitchen is just divine! Only 2pps on Filling & Healthy!
For the Pork Rub:Approx 1.5kg of Pork Shoulder
1 White Onion
1 Cup Chicken Stock
3 Tbsps Paprika
1 Tsp Red Chilli Flakes
½ Tsp Salt
½ Tsp Black Pepper
1 Tsp Onion Salt
½ Tsp Smoked Paprika
Remove all visible fat from the pork. Mix all the rub ingredients together & rub well all over the pork. Cover & refrigerate for as long as possible, preferably overnight. Slice an Onion into 4 thick slices & place in the bottom of the slowcooker (or in an ovenproof dish if cooking in the oven) Place pork on top & pour chicken stock around. Cook on low in the slowcooker for 8 to 10 hours (150c Oven for 6 to 8 hours) until pork is cooked through & fall apart tender.
For the Smokey BBQ Sauce:
1 Onion finely diced
2 Cloves of Garlic crushed
4 Tbsp Tomato Puree
80mls Red Wine Vinegar
3 Tbsps Worchestershire Sauce
2 Tsp Smoked Paprika
1 Tbsp Sweetener
½ Tsp Mustard Powder
Salt & Black Pepper
Lightly fry onion in spray oil until softened approx 5 mins. Add Garlic & fry for further 30 secs to 1 min. Add all the remaining sauce ingredients & simmer for 25 to 30 minutes until sauce slightly thickens & becomes glossier.
For the Handcut Home Fries:
1 or 2 Potatoes per person
Peel potatoes & slice into chip shapes. Place in an even layer on a plate & microwave for 3 mins. Place on a baking tray in an even layer & spray with oil. Bake in a preheated oven at 200c for 25 to 30 mins until cooked through & browning.
1 Wholemeal Sandwich Thin
1 Tbsp Reduced Fat Coleslaw
Remove Pork Shoulder from cooker & discard the onion & chicken stock. Use 2 forks to shred the pork. Mix BBQ sauce through & keep warm. Serve on a Wholemeal Sandwich thin with 1 Tbsp of reduced fat coleslaw & the fries. Enjoy!
A Nice Light Baked Sweet Potato, Spinach & Feta Frittata for Supper with a Fresh Bistro Mixed Leaf Salad. This makes around 6 Servings & is approx 2pps on F&H & around 6pps if pointing per Serving. An exquisitely light dinner before weigh in and can be enjoyed hot or cold. I really hope you enjoy x
Baked Sweet Potato, Spinach & Feta Frittata
2 Medium Sweet Potatoes
1 Bag Fresh Baby Leaf Spinach
5 Spring Onions diced
65mls Skimmed Milk
Salt & Black Pepper
Peel the sweet potatoes & cut into large cubes. Bake in a preheated oven at 200c on a lightly sprayed baking tray for around 25 mins until soft. Set aside to cool slightly. Meanwhile lightly fry the spring onions & spinach in spray oil in a pan until the spinach wilts down. Break the eggs into a bowl & season well with salt & pepper & grate about ¼ clove nutmeg into the mix. Beat the eggs with the milk well. Layer half the sweet potatoes, spinach & spring onion & half the crumbled feta into an ovenproof quiche dish lightly oiled with spray oil. Add another layer of the sweet potatoes, spinach, spring onion & pour the egg mixture over the top. Crumble the remaining feta on top & bake in a preheated oven at 200c for approx 35/40 mins or until golden brown & cooked through. Slice, serve with salad & Enjoy! Can be eaten hot or cold.
A light fish supper is a great thing to have the night before your weigh in to stay light on the scales. This is super quick & easy! This Serves 2 at approx 9pp each or 1pp on F&H for the pesto if you use wholewheat Couscous.
2 Medium Whiting Fillets
125g Couscous (dried weight about 400g cooked weight)
1 Tbsp Pesto Genovese (Green Pesto)
Juice of 1/2 a Lemon
1 Red Sweet Ramiro Red Pepper Diced
4 Spring Onions Finely Sliced
About 8 Cherry Tomatoes halved
Fresh Basil Leaves
Sprinkle of Dried Parsley
Salt & Black Pepper
1 Chicken Stock Cube
Pat your Fish with Kitchen Paper until dey on both sides. Preheat your frying pan & coat with sprayoil. Season the Fish with Salt & Black Pepper. Lay the Fish in the hot pan skinside down & press lightly with a spatula for a few seconds to avoid it curling up. Cook the Fish for about 4 minutes on the skin side & 2 minutes on the flipside or until cooked to your liking. Avoid flipping the fish more than once, just leave it to cook for the specified time before flipping to the other side. Meanwhile cook your Couscous as per packet instructions but add a stock cube to the boiling water to add more taste. Couscous literally takes 1 minute to cook it is the quickest ever! So handy! Place the cooked Couscous on a bowl & add all the chopped veg, pesto & lemon juice, season with salt & pepper & tear in the Basil Leaves. Divide between 2 Plates & lay your fish on the Salad, sprinkle with some dried Parsley & Serve with a Slice of Lemon for Squeezing over. Enjoy!
Oh how I wish these were my invention! Sadly they are not, this recipe is by the lovely evil geniuses over at theburlapbag.com blog. I stumbled upon them & just had to share them with you lovely people! This made 8 Cookies even though the original recipe makes 16, I like bigger cookies because I’m greedy like that & c’mon they’re still only 1pp per Biccie! Hurray! These would be perfect Breakfast Biscuits with the use of Porridge Oats & Bananas to create them. Here’s the skinny:
1 Cup Porridge Oats (90g)
2 Large Ripe Bananas
I also used 10g Chocolate Chips
You Could shake these up numerous ways by using Cinnamon, Cocoa Powder, Almonds Chopped, Raisins, Dried Cranberries, Chopped Walnuts, Coconut the list is endless just don’t forget to point any additions! The 10g Chocolate Chips still make these 1pp each. Mash the Oats & Bananas together. As Bananas vary in size if it’s too runny add more oats & point them if it’s too dry add more Banana. Mash well, mine were a slightly dry but I felt they would hold better this way rather than too runny because they would spread & go to mush. Roll out & flatten into 8 Cookie shapes. Place on a baking tray lined with baking paper. Lightly press a few chocolate chips into each cookie & bake in a preheated oven at 180c for 15 minutes. This makes slightly soft chewy cookies, if you prefer them harder cook them a bit longer but be careful they don’t burn. Enjoy!
Weekend Breakfasts are rapidly turning into Brunches with a small baby in the house so something nice & filling when you’re starving is required! This is super speedy to throw together & only 6pp all in or 3pp on F&H!
1 Shallot diced
6/8 Mushrooms finely sliced
2 Bacon Medallions chopped
40g Reduced Fat Cheddar
1 Egg & 2 Egg Whites
Tiny splash of Skimmed Milk
Salt & Black Pepper
Fresh Parsley Chopped
Lightly fry Bacon Pieces until nicely browned in sprayoil about 6 minutes. Remove from pan & set aside in a bowl. Lightly fry the Mushrooms & Shallot about 5 mins add to the bowl with the Bacon. In a seperate bowl whisk your Egg & 2 Egg Whites with a splash of Skimmed Milk & Season well with Salt & Pepper. Pour into the pan & fry until Eggs are cooked to your liking while scrambling them slightly for a few seconds. This only takes a minute or two. Make sure you use a spatula to ease sides of the omelette away from the pan. Meanwhile mix the Cheese & Parsley into the Bacon Mushroom & add this to half your Omelette. You can fold over the Omelette & eat it now but I usually go the extra mile & place it under a hot grill for a minute to melt the Cheddar before folding it, trust me it’s worth the extra step to get that oozing melted cheese! Very carefully remove the Omelette from the pan onto your serving plate & Enjoy!
My new food crush! 😍 Tired of Crisps & Popcorn with your Saturday Night Movie? Try these Amazingly Tasty Healthy little morsels! Full of fibre & much healthier than nuts. I had some trouble pointing my Chickpeas as I have a can from Aldi coming in at 4pp drained weight & a can from Supervalu coming in at 8pp for the same drained weight both stored in salted water so I’m at a loss! I’m going to go with the higher one to be safe & say these serve 2 at 4pp each. Check points on whatever brand you use to be sure! You can use any array of Spices you want on these or lightly salt them. Here’s what I used:
1 400g (240g drained weight) Chickpeas
1 Tsp Smoked Paprika
1/4 Tsp Cayenne Pepper
1/4 Tsp Chilli Powder (I used Mild)
1/4 Tsp Ground Cumin
1/4 Tsp Garam Masala
Drain your Chickpeas into a Colander & rinse well under cold running water. Shake well to remove excess water. Place in a bowl lined with several sheets of kitchen paper & rub the Chickpeas well to dry. The outer shells will come off when you rub them & that’s perfect they are better with the shells off. They need to be bone dry so repeat this several times, leave them sitting in the bowl for 10 minutes or so & come back & repeat the drying with the paper towels ensuring all moisture is gone. Spray lightly with sprayoil & add spices & mix well to coat all the Chickpeas. Place on a baking tray lined with baking paper & sprayed lightly with oil. Bake in a preheated oven at 200c for about 30 to 40 minutes until crisp & crunchy. Watch them closely near the end so they don’t burn. Serve immediately or allow to cool & Enjoy!
I’m feeling a bit under the weather today & there’s some law or rule that must be written somewhere that you have to have soup if you’re not feeling the Mae West. Roasting the vegetables first gives this a wonderful depth of flavour plus it’s quicker & handier to bung them in the oven rather than faffing about sautéing them so win win! Aldi have Carrot & Parsnip trays on offer this week for something ridiculous like 49c so that’s what I used 2 of them.
5/6 Carrots cut into large chunks (cut too small they’ll burn)
2 Parsnips also cut into large dice (about an inch)
1 White Onion peeled & quartered
1 Clove of Garlic with Skin left on
1 Veg Stock Cube
1 Tsp Dried Parsley
1/2 Tsp Dried Marjoram (you can leave it out if you don’t have any knocking around)
A Few Sprigs Fresh Thyme leaves removed from stem
Salt & Fresh Black Pepper
Place All the Vegetables & the Garlic Clove (skin on) on a baking tray covered with tinfoil. Spread them out well if they’re too bunched up they won’t roast as well. Spray with sprayoil & whack them into a preheated oven at 200c for about 45 minutes. Remove from the oven & place in a large pot. Find the garlic clove & squish it out of the skin (it’ll be really soft) into the pot. Add 1 litre boiling water, the stock cube, herbs & season well with salt & black pepper. Cook for a further 15 minutes or so to allow the flavours to marry & blend until smooth with a hand blender or food processor. Et Voilà! Your instantly feel better tummy warming soup! Delicious! Parsnips are one of the few veg that aren’t free so this will cost you 1pp per serving. Soup is good for about 3 days if chilled in the fridge (make sure it’s fully cold before refrigerating) I prefer soup fresh it’s nicer but so handy to freeze it too, I don’t take up valuable freezer space with tupperware tubs, if freezing it I simply pop it into small ziploc foodbags & freeze, much handier & no washing up tubs either!
Breakfast was a simple Creamy Smoked Garlic & Thyme Mushrooms with Toasted Buttermilk Soda. Slice Mushrooms & fry in sprayoil until cooked well. Add 1 Crushed Clove of Smoked Garlic & fry for 30 seconds. Add 2 teaspoons of Extra Light Philadelphia Cream Cheese & a Splash of Skimmed Milk, stir until cheese melts into a sauce. Season well with Salt & Fresh Black Pepper & stir through Fresh Thyme Leaves. Serve with the toasted Buttermilk Soda Bread. Enjoy! 4pp