Cadburys Chocolate Bars

Mmmmmm Chocolate! 💕🍫 The World would be a much duller joyless place without it, am I right? The odd little nibble of velvety smooth creamy chocolate just lifts the spirits & makes everything seem a bit brighter. Well fear not you can still enjoy a treat while following the Weightwatchers plans & everything in moderation is key. The odd little indulgence is not going to make a major dent in your weight loss plans as long as it isn’t all the time & here I am with a list of all your Cadburys Favourites so you can plan your treat & keep it within your daily & weekly allowance. There are 8 photo grids in total detailing 47 Bars of Chocolate so swipe over to see them all if viewing on a phone. It’s important to note the bar sizes stated here as sometimes bars can differ greatly in size especially from multipacks. I hope you find it useful. 🍫😍👯  
  
  
  
  
  
  
  

Savoury Spinach & Mushroom Egg Roll with Melting Swiss Cheese

  
This is kind of a cross between an Omelette & a Pancake type Breakfast dish. A Lovely Soft Golden Eggy Blanket encasing Warm Spinach & Nutmeg Filling with Sautéed Mushrooms & Sweet Shallots accompanied by Gorgeous Nutty Melty Swiss Cheese – Delicious! This makes a very large serving at 6 propoints or 2 propoints on the Filling & Healthy plan.   For the Egg Roll:

2 Eggs

A Tiny Dash of Skimmed Milk

1/4 Tsp Dried Parsley

Salt & Black Pepper   For the Filling

2 Shallots Finely Diced 

4 or 5 Chestnut Mushrooms 

A Large Handful Fresh Spinach

Fresh Nutmeg 

Salt & Black Pepper 

1 Slice Swiss Cheese

 Peel & slice the mushrooms. Lightly fry the shallots in sprayoil for a few minutes until softened. Add the mushrooms & continue to fry until the mushrooms are browning & soft. Rinse the spinach under cold water & shake off any excess water. Add the spinach to the mushroom & shallots & continue to fry over a low heat until the spinach is wilted. Season the filling with salt, black pepper & a small grating of fresh nutmeg. Meanwhile crack your eggs into a bowl & add the dash of skimmed milk, salt, pepper and the dried parsley. Beat the egg mixture well & pour onto a preheated pan that you have sprayed with oil. Cook the egg for a few minutes until brown & cooked through. Place the pan under a hot grill for a minute to cook the top, remove from the grill & place the cheese slice in the centre of the egg & put under the hot grill again for a further few seconds to a minute until the cheese begins to melt. Remove the egg roll from the pan onto a plate with a spatula & place the spinach & mushroom filling in the centre, roll up the egg roll, cut in half & Enjoy!   

Tender Griddled Fillet Steak with Creamy Sweet Potato Mash, Sautéed Asparagus & Balsamic & Dijon Reduction

  

I adore steak, I just absolutely love it & usually have it with homemade fries & peppercorn sauce but fancied a change. Try this creamy sweet potato mash for a different take if you’re tired of sweet potato fries and looking for something new. A lovely little easy & very quick dinner. The juicy steak & balsamic reduction is so flavoursome & asparagus & balsamic is a match made in heaven! Just 11 propoints or free on the filling & healthy plan.
180g Fillet Steak

187g Raw Sweet Potato 

2 Tsp Lightest Philadelphia 

Fresh Thyme 

Salt & Black Pepper 

Asparagus Spears

For the Balsamic & Dijon Reduction:

1/3 Cup Balsamic Vinegar 

1 Tsp Dijon Mustard 

1 Tbsp Tomato Purée 

A Few Dashes of Worcestershire Sauce 

2 Pinches of Allspice 

Salt & Black Pepper   

Take your Steak out of the fridge at least an hour before cooking & allow to come to room temperature. Meanwhile peel & chop the sweet potato. Steam the sweet potato for approximately 12 minutes until soft (alternatively place in boiling water until soft) mash the sweet potato with the lightest Philadelphia cream cheese, season with salt and pepper and sprinkle on some fresh thyme. Place a griddle pan over a high heat until hot & spray with oil. Rub black pepper into the steak, season the asparagus with salt and pepper & place the steak on the pan with the seasoned asparagus spears for approximately 2 to 3 minutes each side if you like your steak very rare like me, cook for a few minutes longer each side for medium rare (4 per side) medium (6 minutes each side). Remove the steak from the heat onto a plate, cover with tinfoil & allow to rest for at least 5 minutes (this ensures the meat relaxes & becomes tender & the juice goes back into the meat making it soft & juicy). Remove the asparagus once brown griddle marks appear & the asparagus has softened slightly & keep warm if not serving immediately. To make the balsamic & dijon reduction simmer the balsamic in a saucepan over a low to medium heat for approximately 12 to 15 minutes, stirring regularly until thickened (their will be a strong smell of vinegar at first but this burns off eventually you may need to open a window! But it’s worth it) add the remaining sauce ingredients & simmer for 5 minutes over a low heat stirring & making sure it doesn’t stick. Serve the reduction immediately over your steak with the sweet potato & asparagus spears. Enjoy!