Strawberry, Raspberry & Mango Chocolate Cheesecake Dessert Pizza with Fluffy Miniature Marshmallows

  I may or may not have just eaten this instead of a proper Dinner, totally disgraceful, I ought to be ashamed of myself but it’s so healthy & low in points I’m not even sorry! Sorry not sorry! The entire dessert pizza comes in at 8pp or just 4pp on F&H if you can even believe it. It serves 2 happy campers so 4pp per person or 2pp on F&H happy days! This one is ultra delicious for sure. You can follow the recipe if you’re inclined to eat pizza for breakfast, dinner & dessert like me!  1 Weightwatchers Tortilla Wrap

50g Lightest Philadelphia Cream Cheese

50g 0% Fat Greek Yogurt

1 tsp Sweetener 

2 drops of Vanilla extract

15g of Chocolate Spread

A Couple of Fresh Strawberries, Raspberries & Mango cubed

15g Mini Marshmallows   Fry the wrap in a pan sprayed with sprayoil over a medium heat for a couple of minutes each side until browning, this crisps up the wrap to hold the toppings without being too soft. Allow to cool completely. Meanwhile mix the cream cheese, yogurt, sweetener, chocolate spread & vanilla well in a bowl & refrigerate for a while to cool. Spread the Cheesecake Chocolate mix generously over the wrap base & top with the fruit & marshmallows. Slice & enjoy! 

  

Juicy Irish Angus Fillet Steak with Creamy Cheesey Garlic Dauphinois Potatoes with Tenderstem Broccoli.

  I swear I must have been French or Italian in a former life! If it’s got Cream, Cheese & Carbs I’m gonna eat it. I first made Dauphinois back in the day when I was a young ‘un at school, we went on a school trip weekend away to learn French for the Leaving Cert & cooked French food to consume. Considering I was a strict Vegetarian at the time (I was Veggie for 14 whole years) It’s all I had to eat for the whole weekend, that & french bread, everything else was meat based! Anyway here I am now pairing it with my carnivore instincts & a lovely juicy fillet steak yum! This comes in at 13pp for the lot, not bad going for a creamy cheesy dish. The steak was 180g and comes in at 6 (you’ll have to point your steak according to weight) the Dauphinois serves 4 at a decadent 7pp a serving, the broccoli is of course free! This is definitely a Filling & Healthy plan meal coming in at a mere 3pp for the cream & cheese part if you’re following that plan. I hope you enjoy as much as I did!  600g Potatoes thinly sliced

200ml Cooking Cream

142ml Skimmed Milk

1 Onion Finely Diced 

A few Sprigs Fresh Thyme

1 or 2 cloves garlic crushed (depending on how garlicy you like your potatoes)

40g grated reduced fat cheddar 

Salt & Black Pepper 

4 Irish Angus Fillet Steaks

A packet of Tenderstem Broccoli  

 Take your steaks out of the fridge & allow them to come to room temperature before cooking. Parboil your sliced potatoes in a pot of boiling water for 10 minutes, drain & cool for a few minutes. Pop them into an ovenproof dish with the thyme, garlic, salt and pepper and cream & milk, gently mix with a wooden spoon being careful not to break the potatoes too much. Place in a preheated oven for 35 minutes, I usually add the cheese on top when there’s about 20 minutes cooking time left otherwise the cheese can become too brown. Season your steak with pepper (I never add salt at this stage as I find it draws out too much of the steak juices) and fry in a very hot griddle pan sprayed with sprayoil for approximately 2 minutes each side for rare or a bit longer if you like your steak well cooked. Meanwhile place your broccoli in a pot of boiling water for 4 or 5 minutes until cooked. Always rest your steak for a few minutes before serving so the juices have a chance to soak back into the steak making it extra tender, I usually place them on a plate & cover with foil to keep them warm for a few minutes. Serve it all up & season with salt and pepper as desired & enjoy! 

 

Mini Sausage Meatball & Bacon Breakfast Casserole

  I’m always on the hunt for weekend Breakfast ideas, I love to have a cooked Breakfast at the end of the week after a week of porridge made with water every day which, let’s face it, is practically like eating gruel! Don’t get me wrong, it fills me up till lunch & does it’s job well but it’s just doesn’t cut it for a Saturday or Sunday. I concocted this Breakfast Casserole in the quest for Weekend Yumminess and let me tell you it really hits the spot! This serves 4 at 5pp each or 2pp on F&H. I’ve eaten it & the leftovers are calling me from the fridge it was that delicious, I may have to reheat a portion for lunch too!  4 Reduced Fat Sausages at 1pp a piece

4 Bacon Medallions chopped into pieces 

2 Slices of Calorie Controlled Wholemeal Bread Cubed

4 Eggs

40g Reduced Fat Cheddar Grated

3 Tbsps Skimmed Milk 

3/4 Spring Onions Chopped 

Small Handful of Fresh Parsley 

Salt & Black Pepper    Spray a frying pan with sprayoil & squeeze the meat out of the sausages into small meatball shapes, you should get 4 meatballs per sausage. Fry these until brown & cooked & add in the bacon pieces about 5 minutes in until they’re cooked also. Add the spring onions to the pan for the last minute to soften. Remove from the pan into a bowl & allow to cool for about 10 minutes. Whisk the eggs & milk together & add to the bowl with the rest of the ingredients mixing well. Spray a small casserole dish with sprayoil & add the mixture. Bake in a preheated oven at 180c for approximately 35 minutes or until cooked through & set. Enjoy! This would be fabulous with a side of fried mushrooms & cherry tomatoes & maybe a couple of tablespoons of baked beans.         

Poptastically Savoury Spiced Popcorn 

  
Calling all savoury snack lovers & spice fiends! If you’re like me & prefer your Savoury Snacks to your Chocolate or Sweets you’ll love this spice blend to brighten up your popcorn snack! Delicious & Spicy this will hit the spot on the Snack Attack front. Comes in at 5pp but totally free if you’re on an F&H day. Serves 2 with extra spice mix left over for the next round, the spice mix will keep well in an airtight container. Hope you enjoy!   1 Tbsp Sweetener of your choice 

1/4 tsp Mustard Powder 

1/2 tsp Cayenne Pepper 

1/2 tsp Cumin Powder 

1/2 tsp Sea Salt ground

1/2 tsp Black Pepper ground

1/2 tsp Granulated Garlic Powder

1 tsp Smoked Paprika 

50g Popcorn Kernels 

1 tsp oil 

Mix all the spices together in a bowl & heat your oil in a medium saucepan over a highish heat. When the oil is hot add your popcorn kernels & place the lid on the pot, reduce the heat to medium & pop the kernels shaking the pot every so often until the kernels stop popping. Place in a bowl & sprinkle a small amount of the spice mix over (as much as desired but a quick warning do not add all the spice mix unless your made of a very hardy constitution! The rest of the spice can be stored for again) Enjoy the hot spicy morsels of delight!   

Spiced Chilli Meatballs with Homemade Balsamic Tomato Sauce & Tagliatelle

  
I cannot tell you how much I love tucking into a big bowl of pasta, it’s so comforting & filling & it really is such a substantial meal. Meatballs are like little bites of heaven, so flavourful & satisfying and really easy to throw together, I oven bake mine for the added healthy factor, there’s not much fat in 5% mince but any that there might be drains out & is left in the baking tray & not in your tummy! I gave these Meatballs a spicy little twist to give them a kick, I hope you enjoy! This is 11pp or 1pp on F&H if you use wholewheat pasta & it serves 4.   

For the Meatballs:

454g Lean 5% Steak Mince

1 Red Onion Finely Diced

1 Tsp Red Chilli Flakes

½ Tsp Smoked Paprika

1 Tsp Dried Oregano

Small Handful of Fresh Parsley Chopped

1/8th Tsp Mustard (the tip of a teaspoon)

1 Tsp Tomato Puree

½ Tsp Garlic Granules (or 1 clove fresh garlic crushed)

1 Slice of Calorie Controlled Wholemeal Bread torn into very small pieces
Salt & Black Pepper to season

For the Homemade Balsamic Tomato Sauce:

500g Passata (Use more if you like lots of sauce)

2 Shallots finely diced (Use ½ a white onion if desired I happened to have shallots)

1 Clove of Garlic Crushed

½ Tsp Smoked Paprika

1 Tsp Balsamic Vinegar

1 Sweetener or 1 Tsp of Sweetener

1 Tbsp Tomato Puree

Small Handful of Fresh Parsley Chopped

To Serve:

240g Dried Tagliatelle or Wholewheat pasta if following F&H (220g Cooked portion of white pasta per person or 195g cooked portion of Wholewheat per person)

40g Freshly Grated Parmesan (10g per person)   

Mix all the ingredients for the Meatballs together in a large bowl, lightly & form into 16 medium sized Meatballs (try not to compact the meat too much when mixing or forming the balls or the meat will be dense). Place in an oven proof dish or on a baking tray sprayed with spray oil & bake in a preheated oven at 200c for approximately 25 minutes or until cooked through. Meanwhile prepare your pasta according to packet instructions (make this just before serving try not to make it in advance & leave it draining or it will go stodgy on you). Make the sauce by lightly frying the shallots in spray oil over a medium heat in a medium sized pot for approximately 3 to 5 minutes until softened. Add the garlic & fry for a further 30 seconds to a minute. Add in the rest of the sauce ingredients (except the fresh parsley) & season with Salt & Pepper. Simmer the sauce over a low heat for 20 to 25 minutes while the Meatballs are cooking. Remove the Meatballs from the oven when cooked & pop them into the sauce now add your fresh parsley. Quickly drain your pasta & portion it out. Serve with the sauce & 4 Meatballs per person sprinkled with the Parmesan. Enjoy!   

Velvety Sausage Ragu with Penne & Parmigiano Reggiano

  

(Pregnant Jool’s Pasta recipe by Jamie Oliver)

Beautifully Silky Smooth Sausage Ragu with Wonderfully Filling Wholewheat Penne & Creamy Grated Parmigiano Reggiano. Only 4pps on F&H or 10 Propoints if pointing. This is a fabulous Jamie Oliver recipe from 30 minute meals that has become a staple in my dinner repertoire over the last few years. This is amazingly tasty & easy too. Don’t be tempted to use low fat sausages get the good meaty butcher ones that are about 3pps each, the tastiness of this dish is all about the good quality of the sausages used, low fat ones just won’t give the same result & it’s a very low point dish even with the good sausages so it’s worth it! Serves 6. Hope you Enjoy!  Ingredients:

4 Spring Onions

1 Carrot

1 Stick of Celery

1-2 Fresh Chillies

1 x 6 pack of good quality Sausages (400g)

1 Heaped Tsp Fennel Seeds

1 Tsp Dried Oregano

360g Dried Wholewheat Penne

1 Clove of Garlic

4 Tbsp Balsamic Vinegar

1 400g Tin of Plum Tomatoes

A Few Sprigs of Fresh Basil

60g Grated Parmigiano Reggiano  

Method:

Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large frying pan on a high heat. Put the standard blade attachment into the food processor. Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, a heaped teaspoon of fennel seeds and one teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into the hot frying pan with spray oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs. Put a large deep saucepan on a low heat and fill with boiled water. Fill and re-boil the kettle. Top up the saucepan with more boiled water if needed. Season well with Salt, then add the penne and cook according to packet instructions, with the lid askew. Drain the pasta, reserving about a wine glass worth of the cooking water, Crush the cloves of garlic into the sausage mixture and stir in the balsamic vinegar and tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. taste, correct the seasoning. then tip into a large serving bowl and take straight to the table with the rest of the Parmesan for grating Over. Scatter over the basil leaves. Enjoy!

Tortilla Baskets 

  
✨Life Hack 101✨ Have you been coveting everyone’s fancy Tortilla Baskets on your newsfeed but don’t have a Tortilla pan? Life is hard 😥 Well weep no more! You can make your very own crispy crunchy tasty Tortilla Basket using a basic muffin tin Yay!   Spray your wrap with sprayoil & place on an upturned muffin tin & bake in a preheated oven at 190c for approximately 6 minutes or until browning & crisp. Remove to cool for 5 to 10 minutes on a wire rack & Ta Da! Your very own fancy smancy Tortilla Basket to fill with Salad, Chilli or whatever takes your fancy! The world is your oyster now! Take that fancy Tortilla Tins! 

 

Orange & Cumin Spiced Israeli Couscous with Roasted Mediterranean Vegetables, Feta & Lemon & Herb Chicken 

  
It’s the Weekend Wahey! I fancied something a wee bit lighter tonight & thought Chicken would be a perfect accompaniment to this Fabulous Roast Vegetable Salad so here’s tonight’s offering.  Israeli Couscous also known as Pearl Couscous isn’t actually Couscous at all, it is in fact a small Israeli toasted pasta, it’s not even referred to as Israeli Couscous in Israel it is actually called Ptitim. Anyway this wonderful grain, whatever it is and whatever it’s called, is a fabulous base that absorbs flavours beautifully when cooked & can be eaten hot or cold. It reheats well without clumping & is very versatile & can be used in a variety of dishes including soups, casseroles, salads or served alone. I wanted something light for dinner. I only wanted half a Chicken Fillet & kept the other half for lunch so this cost me 8pp in total. If you serve it with a whole Chicken Fillet per person it would make it 10pp each. On Filling & Healthy it’s only 6pp no matter how much Chicken you have. I hope you have a fabulous Friday Night! Here’s the Skinny:

For the Mediterranean Vegetables:

1 Large Carrot 

3 Peppers Red, Orange & Yellow

¼ of an Aubergine

1 Small Red Onion

1 Tsp Dried Parsley

1 Tsp Dried Thyme

Salt & Pepper

Sprayoil  For The Orange & Cumin Spiced Israeli Couscous

100g Dried Israeli Couscous

800ml Chicken Stock

1 to 2 Oranges

½ Tsp Dried Cumin

Salt & Pepper

For the Chicken:

1 or 2 Medium Chicken Fillets

1 to 2 Tbsps of Lemon & Herb Seasoning Mix  To Serve:

40g Feta Cheese

Fresh Coriander Leaves

Orange quarters for squeezing over  Place the Chicken Fillet in an ovenproof dish & sprinkle with the Lemon & Herb Seasoning. Place in a preheated oven at 200c for approximately 25 minutes or until Chicken is fully cooked through. Allow to rest for a couple of minutes & slice. Meanwhile Peel the Carrot & Chop all the Vegetables into small bitesize pieces. Place in a baking tray sprayed with sprayoil. Sprinkle with the Parsley & Thyme & season with Salt & Pepper. Toss well & place in a preheated oven at 200c for approximately 20 minutes until nicely cooked through. Remove and set aside. To prepare the Israeli Couscous bring the Chicken Stock to the boil & add the Israeli Couscous, Juice of the Orange, Cumin & Season well with Salt & Pepper. Reduce to a simmer & cook for approximately 12 minutes or the time specified on the packet instructions. Remove & Drain the Couscous. Mix the Vegetables & Israeli Couscous together well & crumble in the Feta, tear in the fresh Coriander & adjust the seasoning if required. Squeeze over some more Orange Juice if required & serve with the Sliced Chicken Fillet & Enjoy!

 

Smokey BBQ Cheese & Bacon Burger with Spicy Mayo & Caramelised Balsamic Onions Served on a Lightly Toasted Brioche Bun with Pickles & Homemade Fries

  Phew! Get your mouth around that! The name & the burger! There are days when I seem to use my points quickly & they’re nearly all gone by lunch, then there are other days when I’ve barely used any points come dinnertime, well today was one of those days and I haven’t really felt like eating that much the last few days after being in pain with my back but following a visit to the chiropractor earlier today I’m feeling a good bit better & I’m making up for it with Dinner. This makes 4 Burgers & it’s 14pp including the fries. I hope you enjoy!   For the Caramelised Balsamic Onions:

3 Onions Sliced

A Splash of Balsamic Vinegar

Start making the onions first thing as they take a while to cook, the longer the better. Place the sliced onions in a pan sprayed with sprayoil over a very low heat & cook slowly for at least 25 to 30 minutes stirring occasionally until the onion has gone very soft & is browning. Add in a splash of Balsamic Vinegar for the last 10 minutes of cooking time.  For the Homemade Fries:

600g (150g per person) potatoes cut into chips.

Sprayoil

Place the chipped Potatoes on a plate & microwave for 3 minutes. Spray well with sprayoil & place in a preheated oven at 200c for 25 to 30 minutes or until browned & cooked through.  For the Smokey BBQ Burgers:

450g Steak Mince (5% Fat)

1 Red Onion Finely Diced 

1/8th of a tsp of Mustard

1 tsp Dried Oregano 

1 tsp BBQ Seasoning 

A Sprinkle of Garlic Granules

A Sprinkle of Smoked Paprika 

A Splash of Worcestershire Sauce

Small Handful of Fresh Parsley 

Salt & Pepper

Mix all the Ingredients well but lightly in a large bowl & shape them, lightly pressing the mixture into 4 equal size burger patties. Cook on a preheated griddle pan sprayed with sprayoil for approximately 8 to 10 minutes a side until fully cooked through. 

For the Spicy Mayonnaise:

3 Tbsp lighter than light mayo

1 Tbsp Tomato Ketchup 

1/4 of a tsp of Smoked Paprika 

Mix well in a small bowl until smooth & refrigerate until needed.

To Serve:

4 Brioche Burger Buns 

4 Light Cheese Slices

8 Fat Free Bacon Medallions Fried

Pickles Sliced

Place the Brioche Buns in the Oven for a minute or so with a cheese slice on each lid. Place pickles on the bun base, layer burger on top with bacon, caramelised onions, spicy mayo & top with the cheesy bun lid. Secure with a bamboo skewer to hold it in place. Serve with the hot Homemade Fries with Salt & Vinegar & Enjoy!  

Homemade Flatbread Cajun Chicken Pizza with Melting Mozarella, Succulent Sweetcorn & Peppery Rocket

  I made this the night after the Flatbread with Chicken Goujons recipe back in February as I had the flatbread dough already made up to hand. Very simple to throw together & a lovely weekend treat. Made for sharing, serves 2 at just 7pp for 1/2 the pizza or 4pp on F&H. Here’s the skinny; 

1 Portion of Flatbread Dough: 

Makes 6 at 6pp each, 1 Flatbread serves 2 people

250g Plain White Flour

3/4 of a tsp of Dried Yeast

1 tsp Sugar

1 tsp Olive Oil

A pinch of Salt

2 Tbsps of Fat Free Greek Yoghurt

120ml Water  Mix the Flour, Yeast, Sugar & Salt in a bowl. Make a well in the centre & add the Yoghurt oil & half the water. Mix together & slowly add the rest of the water while forming a dough. Knead the dough for 10 minutes & palce in a bowl sprayed with sprayoil & cover. Leave in a warm place for 1 hour until it doubles in size. Knock back the air by punching the dough & divide into 6 evenly sized balls. Roll out the dough into a thin flat circle. Place on a baking sheet on greaseproof paper & leave for 20 minutes to rest. Fry the flatbread in a pan with sprayoil for 2 minutes each side or until browning in spots & bubbling slightly.  For the Toppings:

1 Chicken Fillet 

1 tsp Cajun Seasoning 

A Few tbsps of Passata 

1 tbsp Tomato Purée 

1/2 tsp Dried Oregano 

Salt & Pepper

40g Low Fat Buffalo Mozzarella 

1/2 Red Onion

1/2 Red Pepper 

A Handful of Spinach 

A Handful of Rocket

1 Tbsp Sweetcorn   Roast a chicken fillet sprinkled with cajun seasoning for approximately 25 mins in a preheated oven at 200c. Mix the passata, tomato puree, oregano, salt & pepper & spread over the flatbread. Top with the chicken, 40g low fat buffalo mozzarella, spinach, red onion, sweet red pepper & season with salt & black pepper. Bake at 200c for 10 to 15mins until veg is soft & cheese is melted. Remove from oven & garnish with Fresh Rocket & Sweetcorn. Enjoy!!!