Delicious Fresh Baba Ganoush with Toasted Paprika Spiced Pitta Pieces

This is a Middle Eastern Aubergine (Eggplant) Dip often referred to as poor mans caviar & as Aubergines are on special at 29c each in Aldi this week I could hardly resist making this old favourite of mine! Perfect for entertaining friends with a few drinks & nibbles. This entire bowl is just 5pp & would serve at least 6 people you can add toasted pittas cut into pieces for an extra 3pp for a full pitta per person. Approximately 4pp for a full serving with a pitta or 1pp with Veg Crudités bargain & super easy to whip up to boot! Here’s the skinny:

For the Baba Ganoush:

2 Large Aubergines 

1 Lemon juice only

2 Garlic Cloves Crushed

2 Tbsps Tahini

1/2 Tsp Ground Cumin 

Salt & Black Pepper 

Fresh Parsley 

For the Pitta Pieces:

WW Pitta Breads

Sprinkle of Paprika 

Prick the Aubergines all over with a fork & cut in half lengthwise. Place on a baking tray lined with tinfoil, cut side down & sprayed with sprayoil. Place in a preheated oven at 200c for about 40 to 45 minutes until fully cooked. Remove from oven & allow to cool for 15 to 20 minutes. Scoop all the delicious innards of the Aubergines into a bowl & mash well, blitz with a hand blender gently if you prefer smoother dip. Mix all the remaining Baba Ganoush ingredients (except the parsley) into the Aubergine & mix well. Allow to cool to room temperature & place in a bowl garnished with the Parsley & a sprinklyof Paprika. Serve with the toasted pittas cut into pieces & sprinkled with some Paprika & Enjoy! 

Auntie Bridie’s Gorgeous Incredibly Simple Zucchini Pie

  My Lovely Auntie made this for me many moons ago when I was a teenager visiting her in Sydney & I’ve been making it ever since. Kind of a cross between a crustless quiche & a pie, it’s incredibly tasty & I’ve tweaked it to a skinny version of course! Courgettes are called Zucchinis in Australia & as it was the first time I tried them the name kinda stuck, I always refer to them as Zucchinis now, anyway they’re on offer at Aldi this week 2 for 29c so I naturally stocked up! Here’s the skinny:  

3 Zucchinis (Courgettes) grated

1 White Onion grated

1 Level Tbsp Flour

40g Reduced Fat Mature Cheddar 

10g Grated Parmesan Cheese

1/8th of a Whole Nutmeg grated

1/2 Tsp Dried Parsley 

1/2 Tsp Dried Marjoram (optional)

Salt & Black Pepper 

3 Eggs Beaten  Mix all the Ingredients together well in a bowl reserving the 10g parmesan for the top of the pie & pour into a well sprayed with sprayoil 10″ quiche dish. Spread it out evenly & bake in a preheated oven at 180c for approximately 45 to 50 minutes or until browned & cooked through. I usually don’t add the reserved parmesan to the top until there’s about 25 minutes cooking time remaining. Told you it was incredibly simple! Allow to cool slightly & serve or chill & serve later. Can be eaten hot or cold. Makes 6 generous slices at 2pp each only 1pp pn F&H. Serve it with 0 point salad for an incredibly low point lunch or Butternut Squash Fries for a 2pp dinner if you’re running low on points! Enjoy!


Luxurious Triple Neapolitan Banana, Strawberry & Chocolate Icecream Banana Split with Cream, Chocolate Chips, Chocolate Drizzle, Strawberries & A Cherry on top!

Get your mouth around that one! 5pp on both plans for this Whopper of a Dessert! Made for sharing if you split it (excuse the pun!) at 2.5pp I’d round the points up to 3pp. Yummy yummy yummy I got love in my tummy!   4 Well Ripe Bananas (the riper the sweeter)

1 Heaped Tsp Chocolate Spread 

10g Chocolate Chips

10g Glacé Cherries 

20g Light Aerosol Cream


1 Tsp Choc Shot  Slice 3 of the bananas into evenly sized pieces & freeze ina tupperware tub overnight. Place the frozen banana slices into your food processor (you’ll need to do this in 3 batches or it will be too overcrowded in the food processor to work) pulse the bananas, at first they will go crumbley, then kinda gooey, scrape down the sides of the food processor a few times at this stage, keep going it takes longer than you think, you can keep the processer on instead of pulsing at this stage & eventually (you need to be patient it takes a good few minutes) the bananas will miraculously turn into creamy soft serve icecream consistency. Add flavourings here: keep 1 plain, add 2 fresh strawberries to the next batch & a heaped tsp chocolate spread to the last batch. Keep blending each for a few more minutes to aerate the icecream. Scoop into small tupperware tubs & refreeze for a few hours until it solidifies more. You could eat it at this point but it’s quite soft icecream. When ready scoop each of the icecream flavours onto your dish & garnish with another split banana, strawberries, chocolate chips, 1 tsp of choc shot, the cream & cherries & enjoy the well deserved fruits of your labour! Enjoy 


Breakfast Pizza


 Forgive me for the lateness of Today’s Breakfast post but I’m sure you’ll agree it’s worth the wait. Mealtimes aren’t guaranteed when you have Smallies in the House! Breakfast Pizza! Oh yeah… I went there! All your Breakfast Assortments in Pizza form, how good is that! Only 8pp or a mere 2pp on F&H! This serves 1 cos I ain’t sharing!  

1 WW Wrap

1 Reduced Fat Sausage 

2 Bacon Medallions

30g Light Mozarella 

2 Mushrooms 

3/4 Cherry Tomatoes 

1/2 Shallot

1 Egg


1 Tbsp Tomato Purée 

1/2 Tsp Dried Oregano 

Salt & Pepper 

Fresh Piccolo Basil  

I fried my wrap in the pan with sprayoil first so it wouldn’t be too soft, a minute each side. Mix the Passatta, Tomato Purée & Oregano together & Season with Salt and pepper. Spread over the wrap leaving a small border around the edge. Meanwhile fry your Bacon & Sausage in Sprayoil & cut into small bitesized pieces. Lay on the pizza with the chopped Mushrooms, Shallots & Cherry Tomatoes leaving a free space in the centre for the Egg. Tear over the Mozzarella & Basil Leaves & carefully break the Egg into the centre. Season with Salt and pepper & place in a preheated oven at 180c for approximately 15 to 20 minutes until it’s fully cooked & Enjoy!   

Gloriously Tacky Taco Fries for a Saturday Night

What more can I say! Sometimes you just crave tacky junk food akin to the type you might buy out of the side of a chipper van at 3am after a few shandys, a guilty little treat. Well these have all the flavour factor & absolutely none of the guilt! This is a Slimming World recipe but it comes in at a mere 11pp or 4pp on F&H a fraction of the damage the real deal might inflict but the exact same taste. Serves 4 Hungry People.  800g Potatoes Chipped

160g Grated Reduced Fat Cheddar Cheese 

A 450g Pack of 5% Fat Steak Mince

1 Red Onion Diced

1 Red Pepper Diced

1 Tin of Plum Tomatoes

1 Tbsp Worcestershire Sauce

1 Beef Stock Cube 

1 tsp Paprika 

1/2 tsp Cumin

1/2 tsp Chilli Powder 

1/2 tsp Garlic Powder 

1/2 tsp Salt

1/2 tsp Cayenne Pepper 

1 tsp Dried Oregano 

1/2 tsp Sweetener 
For the Taco Sauce:

3 tbsp Lighter than Light Mayo

3 tbsp Fat Free Natural Yoghurt 

2 tbsp Tomato Ketchup 

1 Clove Garlic Crushed 

1/2 tsp Cayenne Pepper 

3 tbsp Water
Place the chipped Potatoes on a plate & microwave for 3 minutes. Spray with oil & place in a preheated oven at 200c for 25 to 30 minutes or until browned & cooked through. Meanwhile fry the Onion & Red Pepper in a lightly sprayed pot for a few minutes to soften. Add the mince & cook until brown. Add in all the herbs & spices & stir through. Crumble over the stock cube & add the Worcestershire Sauce. Throw in the tinned Tomatoes & chop them through with a sharp knife. Simmer on a low heat for at least 20 minutes (I simmered mine for an hour as it just improves with time) I threw in some chopped fresh Coriander at the end before serving to try & add some sophistication to this culinary masterpiece but let’s face it this is pure take out food so leave it out if you have none knocking around. Mix all the Taco Sauce ingredients together well until smooth. Assemble your chips, top with mince, sauce & cheese & Enjoy because this is pure unadulterated gorgeousness on a plate!   

Comforting Hot Buttery Toast with Panfried Mushrooms & Thyme

Sometimes you just can’t beat Comforting Hot Buttery Toast! I served mine with simple pan fried Mushrooms Seasoned with Salt, Pepper & Fresh Thyme. Mine was 5pp cos I didn’t happen to have calorie controlled bread (sometimes the real deal is nicer!) Bread 4pp, 2 tsps Reduced Fat Butter 1pp & Mushrooms Free! You could easily make this for 4pp if you have the reduced calorie bread or 1pp on F&H if you use bread from the list. Oh it’s the Simple Things! Happy Saturday to you x 😋🍞💕

Fabulously tasty Chicken & Chorizo Paella

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Paella is a superbly gorgeous Valencian dish that is popular all over Spain. There are so many variations with prawn & seafood versions proving very popular too but I just adore this flavoursome Spicy Chorizo & Chicken combination. This is a very easy one pan rice dish that is packed with amazing flavours and is a real filling comfort food. The magnificent golden colour derived from the saffron & the fabulous fragrant aroma while this is cooking is a real delight. This serves 4 people at 11 Smartpoints (10 Smartpoints on No Count –  11 Propoints or 8 Propoints on the Filling & Healthy plan). I really hope you enjoy this one!

2 Skinless Chicken Fillets diced into small bite size pieces (approx 300g)

120g Chorizo Sausage skin removed & sliced

200g Arborio Rice

1 Red Pepper diced

3/4 Spring Onions Sliced

100g Frozen Peas

1 Clove Garlic Crushed

750ml Boiling Water

1 Chicken Stock Cube

A Pinch of Saffron

1 Tsp Paprika

1 Tbsp Tomato Purée

A Handful of Fresh Flat Leaf Parsley

Salt & Pepper

1 Lemon Quartered  Heat a large lidded pan over a medium heat & spray with spray oil. Add chicken pieces, sliced chorizo and the paprika & fry for approx 5 minutes stirring occasionally. Add the red pepper for a further 2 minutes to soften and then add the spring onions to the pan for 3 minutes. Pop in the crushed garlic for the last minute or so. Stir in the tomato puree and crumble the chicken stock cube over. Add the rice to the pan & stir for 2/3 minutes to coat it with the spices & to begin cooking the rice. Meanwhile soak the saffron in 750ml of boiling water for 5 minutes & then pour over the rice mixture, season well with salt and pepper. Put a lid on the pan & bring to the boil. Reduce the heat and simmer for approximately 20 minutes over a low heat stirring the Paella regularly until the rice has absorbed all the water & is cooked right through (add a drop more water during the cooking time if needed). Add the peas to the pan and cook for a further 5 minutes with the lid on (leave the lid off if there’s still too much liquid). Scatter over the chopped flat leaf parsley & serve with Lemon wedges for squeezing over & Enjoy 


Cheats Dreamy Creamy Ooey Gooey Banoffee Pie

  *repost from fb blog * So I just had this after my chilli wrap and it was soooo delicious, I think I need a little lie down now! So here’s the skinny: 1 Gingernut Biscuit crushed, 35g Dalfour fat free Caramel Sauce, trust me 35g is loads as this stuff is super super sweet! 1 Banana Chopped, 10g Reduced fat squirty cream. 5pp Enjoy my beauties, this was fantabulous! 

Strawberry, Raspberry, Choccy Meringue Monday Sundae

*repost from fb blog* It’s Monday, I know how you feel, it’s cold, the week stretches ahead, you’re blue. Well how about a Strawberry, Raspberry, Choccy Meringue Monday Sundae to cheer you up?? 2 propoints you say? Yes Siree!! Layer a crushed meringue 1pp with a ww dessert yoghurt 1pp (I used Strawberry Tart flavour for one & Raspberry Tart flavour for the other) layer chopped fresh strawberries & raspberries 0pp & drizzle with a tsp of chocshot 0pp You’re Welcome!