Ooey Gooey Oven Baked Mozzarella Sticks with Zingy Fresh Homemade Salsa

  I’ve been best friends with cheese for as long as I can remember, I love cheese & cheese loves me. We are both happier when we are in each others lives. I cannot imagine being told I was intolerant to it, I truly would be inconsolable! Whatever would I do without my beloved cheese! Ok maybe I’m being slightly over dramatic 😆 but you get the picture! These wonderful little sticks of cheesy goodness are an absolute delight to behold & nothing near as fattening as their shop bought counterparts, these won’t do any damage at all coming in at a healthy 5pp each and the recipe serves 2, I’d round up to 3pp on F&H.  For the Mozzarella Sticks:

200g pack (125g drained weight) half fat Fresh Mozzarella 

2 Slices Calorie Controlled Wholemeal Bread 

1 Egg

A Handful of Basil Leaves

1/4 tsp Garlic Granules

Salt & Black Pepper   For the Salsa:

5 Ripe Vine Tomatoes 

1 Tin Plum Tomatoes 

1 Clove of Garlic 

A Handful of Fresh Coriander 

1 Lime

1 Red Chilli

1/2 a White Onion 

1/4 tsp Ground Cumin

1/4 tsp Sweetener 

Salt & Black Pepper   Slice the Mozzarella into 8 sticks & pop into a tupperware tub & freeze for half an hour. Blitz the Bread, Basil, Garlic Granules & Salt and Pepper in your food processor until it makes fine breadcrumbs and place in a bowl. Beat the egg in a small separate bowl. Dip the Mozzarella Sticks into the egg mixture & then into the breadcrumbs coating them well & repeat, dip into the egg again & back into the breadcrumbs. Place on a baking tray lined with tinfoil & sprayed with sprayoil. Bake in a preheated oven at 

220c for approximately 16 minutes turning half way through. Roughly chop all the salsa ingredients except the tinned tomatoes & deseed your vine tomatoes. Place everything in your food processor & whizz until smooth, put in a bowl & cover & refrigerate until needed. If you can’t be bothered making the salsa this would be lovely with shop bought sweet chilli sauce just adjust the propoints accordingly. Serve the hot melting Mozzarella Sticks with a small bowl of the Salsa & enjoy!   


Delightfully Crispy Hash Browns with Tomato Ketchup

  A fabulous brunch for the weekend this is gorgeous as it is or it would also make a lovely accompaniment to a (healthy) full Irish Breakfast or with a simple fried egg on top. You get 2 large Hash Browns per person for a mere 4pp including the ketchup – bargain! Even better these are free on F&H!   300g peeled potatoes

1 egg

1/2 a white onion 

Salt & black pepper 

2 tbsps tomato ketchup   Grate the potatoes on the large side of a box grater or pop into your food processor. Finely dice the onion. Place tge grated potatoes & onion into a clean tea towel and squeeze all of the moisture out. Get them as dry as you can. Blot with kitchen paper to remove any remaining moisture. Place in a bowl & season well with salt and pepper. Add the egg & mix through. Heat a pan well on a highish heat and spray well with sprayoil. Form the potatoes into 4 pancake shapes pressing together well & place on the hot pan. Fry the hash browns for approximately 7 minutes each side pressing down occasionally with a spatula. If you’re nervous flipping them do what I did, I placed a large plate on top of the pan & held it down & flipped the pan so the hash browns were on the plate then slid them gently back in to the pan. Serve with the ketchup & enjoy! 


Luciously Creamy Chicken, Spinach & Sundried Tomato Tagliatelle

  Creamy, tasty & full of gorgeous flavour this is pasta heaven! I absolutely love pasta, it’s so filling & comforting & there’s just something special about tagliatelle that makes it my favourite type of pasta. This would be equally fabulous with linguine either though. Perfect for entertaining friends or a special occasion dinner, this serves 4 hungry people at 12pp or 4pp on the filling & healthy plan if you use wholewheat pasta instead.   2 Medium Chicken Fillets 

240g Dried Tagliatelle 

2 Shallots or 1 white onion finely diced

1 Clove of Garlic 

150g Fresh Spinach Leaves 

250ml Avonmore Cooking Cream

40g Grated Parmesan 

80g Sundried Tomatoes (not in oil halved again lengthwise)

1/4 Whole Nutmeg Grated 

Large Handful of Fresh Basil

Salt & Black Pepper    Cook the Pasta according to packet instructions in a large pot of salted boiling water. Meanwhile dice the chicken into small chunks & add to a hot pan sprayed with sprayoil & add the diced onion. Cook for approximately 8 minutes or until chicken is cooked through & the onion is soft. Add the spinach & sundried tomatoes & continue to cook until the spinach has wilted. Add the crushed garlic & cook for 30 seconds. Pour in the cream & season well with the salt & pepper & add the grated nutmeg. Simmer for 3 to 4 minutes. When the pasta is cooked drain it well & add the Parmesan (reserving a bit for the top) and basil & stir gently through the sauce. Add the pasta to the pan & gently fold the sauce through. Serve immediately garnished with the remaining Parmesan & some fresh basil leaves & enjoy! 



Bratwurst Hotdog on a Brioche Bun with Spicy Sweet Potato Skinny Fries

Hot Diggity Dog! If you have lil ‘uns in the house you’ll know the hotdog song off by heart, you probably sing it in your sleep if you’re anything like me! Anyway I suppose I had hotdogs on the brain (thanks Mickey Mouse) so here is my humble contribution to the cause. Only 11pp & just 7pp on F&H, yummy in my tummy!  These ingredients are per serving as these would be perfect to pop on the BBQ in the Summer so adjust according to how many people you’re feeding.
1 bratwurst (I used Aldi at 3pp each)

1 Brioche Hotdog Bun (Also Aldi 4pp same as the burger buns I put up a few weeks ago)

2 Radishes 

2 Pickles

1/4 Red Onion

Medium chunk of Cucumber 

2 Gem Lettuce Leaves

A Drizzle of Ketchup & American Yellow Mustard

150g Sweet Potato 

1/2 tsp Smoked Paprika 

1/4 tsp Garlic Granules

Salt & Pepper  

Preheat your oven to 220c & cut the sweet potato into skinny fries. Spray them with sprayoil & pop them in a bowl with the paprika & garlic granules, season with salt and pepper & coat the fries well. Place on a baking tray lined with baking paper & cook for approximately 20 minutes or until cooked through. Meanwhile chop all your salad vegetables. Cook the bratwurst according to instructions (namely microwave covered for 30 seconds) then pop them onto a hot sprayed griddle pan or onto the Barbeque until slightly charred (a few minutes each side) toast the brioche bun if desired. Lay the bratwurst onto the gem lettuce in the bun & adorn with all your chosen vegetables. Drizzle with Ketchup & Mustard & Serve with the hot fries. Enjoy!   


Blooming Marvellous Baked Blooming Onion with Creamy Sweet Chilli Dip

  This is a popular appetiser that has it’s origins in the good old USof A. It is usually deep fried & a gazillion points but I’ve used breadcrumbs instead of flour & skinnied up this fabulously tasty dish. Made for dipping the warm oniony petals into scrummy dip it’s great for when you have friends around & is made for sharing! If you like onion rings you will love this. It looks slightly complicated but believe me it’s extremely easy & has the added Wow factor for entertaining. I’m a little at a loss at pointing it purely because it doesn’t use near half the breadcrumbs or egg prepared but you need the amount to season & coat it well so I’m shaving a point off for unused products (you can freeze the extra seasoned breadcrumbs to use again on chicken or what not) 6 points for the whole lot including the entire dip so give it 3pp if sharing with one & less if sharong with more. On Filling & Healthy plan it comes in at just 1pp for the whole lot if you use bread that’s in the designated list 

  For the Onion:

1 large spanish onion

2 slices of calorie controlled bread

1 egg

1/4 tsp smoked paprika 

Salt & pepper

1/2 tsp dried oregano 

1/2 tsp dried thyme

1/2 tsp dried parsley 

1/2 tsp ground cumin 

1/4 tsp garlic granules

For the Sweet Chilli Dip:

100g 0% fat greek yogurt

1 tbsp sweet chilli sauce 

Combine the yogurt & sweet chilli sauce swirling to get a marbled effect. Cover & refrigerate unril needed. Preheat your oven to 200c & blitz all your breadcrumb mixture & spices in a food processor to make fine breadcrumbs. Peel your onion & slice a little off the top part. Carefully slice away the root hair being careful to leave the root intact. Place onion on a chopping board root side up. Carefully start to slice 1/2 a centimetre from the root downwards. Turn 90 degrees & slice again continue making 4 cuts. Cut again in between these segments as thin as you can without cutting through. Line a baking sheet with baking paper & flip the onion carefully over onto it. Brush with the beaten egg being careful to get in between the petals of onion. Start sprinkling on the breadcrumbs delicately pressing down & use a fork to seperate the petals & get the breadcrumbs between them. Bake for 25 to 30 minutes until breadcrumbs brown & serve with the dip. Enjoy!   


Harissa Spiced Griddled Chicken with Creamy Coriander, Bacon & Red Onion Roasted Baby Potatoes & Sugar Snap Peas

  If you’re not familiar with Harrisa it is a Tunisian Hot Chilli Paste & where ingredients like these were once hard to come by, with the popularity of cooking now a days they are readily available almost everywhere. This is a nice easy recipe for a Saturday Night Tasty Dinner. Serves 4 at just 9pp for the lot of free free free on F&H! How good is that! Hope you enjoy!   

4 Chicken Fillets

4 Tbsp of Fat Free Fromage Frais 

3 tsps Harissa Paste

Pinch of ground Cumin 

Pinch of ground Coriander 

600g Baby Potatoes 

4 Bacon Medallions 

1 Small Red Onion

60g Lightest Philadelphia Cream Cheese

A Dash of Skimmed Milk 

1/2 tsp Dried Coriander 

Salt & Black Pepper 

Sugar Snap Peas   Lay Clingfilm over your chopping board & place the Chicken Fillets on it with a little space inbetween. Lay another sheet of clingfilm over the top & lightly bash the Chicken with a meat mallet until slightly flattened. Mix the Yoghurt, Harissa, Cumin & Ground Coriander in a bowl & season with salt and pepper. Coat the chicken fillets with the marinade & place on a plate, cover & refrigerate until needed. Halve the baby potatoes & place in a baking tray sprayed with sprayoil, season with salt and pepper & the dried coriander. Bake in a preheated oven at 200c for 40 minutes adding the chopped red onion for the last 20 minutes. Fry the Chicken for 5 to 6 minutes each side or until cooked through on a well heated sprayed griddle pan just before the potatoes are cooked. Meanwhile chop the bacon medallions into small pieces and fry in a sprayed pot that is big enough to hold the potatoes 5 or 6 minutes before the potatoes are cooked. Also pop your sugar snap peas into boiling water 5 minutes before end of cooking time. Pop the cream cheese & milk into the bacon pot & stir until melted down into a creamy sauce, add the potato & onion mix stirring lightly. Serve all together resting the chicken for a few minutes to let the juices penetrate back into the meat keep the potatoes on a low heat stirring often during this time. Serve immediately & Enjoy!   


Cheesy Red Pepper & Basil Breakfast Egg Muffins

Late Breakfast today due to a poor little teething Missy needing her Mamma, poor little mite is asleep now & I get to eat! Thought I’d try these Egg Muffins, you can put basically anything you want or have lying around into these just point whatever you add, mine are 2pps a muffin & here’s how I did mine: 

3 whole eggs

3 egg whites

dash of skimmed milk

salt & pepper

1/2 diced red pepper

1/2 diced onion 

basil leaves

40g reduced fat Cheddar grated  Beat the Eggs & milk in a large bowl. Mix all the ingredients except the cheese into the beaten eggs & Ladel them in to a muffin tray lined with 6 muffin cases & top with 40g reduced fat cheddar. Bake for 30mins in a preheated 180c oven. Enjoy hot! These were yum I have to say! I hope you enjoy!