Perfect Crispy Golden Healthy Roast Potatoes

  
Roast potatoes are usually very high in calories because they are usually cooked in lots of fat be it oil, butter or lard. Well you don’t have to miss out with my healthy version which are just as golden and crispy without lashings and lashings of oil. These are the most perfect accompaniment to a lovely Sunday roast or a mid week roast chicken. This lovely lot serves four and comes in at just 4 Smartpoints or Free on No Count (3 pro points per serving or free on filling and healthy). These are simple to throw together & are infused with the gorgeous flavour of rosemary and sweet garlic.  
600 g of potatoes

Two cloves of garlic

Fresh rosemary

Salt-and-pepper

200 mls chicken stock made up with one stock cube  

Preheat your oven to 220c. Place your baking tin into the oven to heat. Peel the potatoes and chop into large pieces. Cook the potatoes in a pot of boiling salted water for approximately 10 minutes. Drain the potatoes and returned to the pot overheat for a few minutes to steam them dry, they’ll be slightly fluffy around the edges which is perfect for roasties.  

Remove the baking tin from the oven and carefully please the potatoes in a single layer with space between each. Pour the stock over and season with pepper and chopped fresh rosemary leaves. Spray the potatoes lightly with spray oil. Place the two garlic cloves into the tray also. Bake in the oven for an hour turning carefully halfway through cooking time and give them an extra spray of oil, the stock will have evaporated at this point & infused all its flavour & given a lovely crust. Serve and enjoy!  

Comforting Bacon Leek and Chicken Pie

  
Does comfort food get any better than pie! I fancied pie for Sunday dinner and that’s exactly what I had. Pie doesn’t have to be calorie laden, you can skinny it up and still enjoy it on plan. I didn’t even make the pastry I bought light ready rolled pastry. Who has time to make pastry, am I right? This fabulous version has a gorgeous home-made mustard and parsley sauce infused with onion, bay leaves & peppercorns. It can be yours for just 11 pro points (or 6 on filling and healthy) how good is that! I served mine with mashed carrots and steamed greens. This makes 4 very generous portions. I won’t lie there are a few steps to this one & it takes a little time but it is so totally worth it!  

400g Chicken fillet diced

4 Bacon Medallions chopped into small lardons

2 Medium Leeks Sliced (discard the very hard bit at the top of the leaves)

200g Jus Roll Ready Made Light Pastry

1 Egg Yolk

For the Sauce:

1 Pint of Skimmed Milk

½ an Onion

2/3 Bay Leaves

Black Peppercorns

½ Tsp Dijon Mustard

30g Flour

30g Low Fat Butter (I use Connacht Gold)

Fresh Parsley  

Place the milk in a medium saucepan over a medium heat, add in the onion half sliced in two, some black peppercorns & the bay leaves and bring to a gentle simmer. Add in the diced chicken & poach the chicken gently in the milk for about 10 minutes until fully cooked through. Remove the chicken to a bowl with a slotted spoon & strain the milk into a jug through a sieve to remove the onion, peppercorns & bay leaves. Cover the milk with cling film so it doesn’t form a skin & set aside. Meanwhile fry the leeks in a large frying pan sprayed with oil for about 5 minutes until soft. Remove from the pan & fry the bacon pieces for about 5 minutes until cooked through & add the chicken & leeks back in, season with salt & black pepper & take off the heat. To make the sauce melt the butter over a low heat & add the flour, stir until the mixture forms a smooth paste, cook for 2 minutes to remove any floury taste & very gradually stir the milk in a little at a time whisking continually to avoid any lumps. Keep whisking until the sauce eventually thickens (this does take quite a while same as packet sauces so don’t lose heart it will thicken. Mix the mustard & chopped parsley into the sauce. Set the sauce aside to cool & cover with film so it doesn’t form a skin. When cool pour the sauce over the leek, chicken & bacon mixture. Turn out into an ovenproof dish. Whisk the egg yolk in a cup & brush onto the edge of the dish so the pastry sticks. Carefully roll the pastry out a tiny bit with a rolling pin so it’s just big enough to cover the pie dish with a small edge. Don’t roll it too hard or it will stick to your table! Carefully lift it up & cover the pie filling crimping the edges around the edge of the pie dish. Brush the remaining egg yolk evenly over the pastry so it goes beautifully brown when baked. Cut a small incision in the middle of the pie to allow steam to escape whilst it’s cooking & place in a preheated oven at 200c for 40 minutes. If your oven is a slight bit uneven as mine is turn the pie halfway through the cooking time to ensure it browns evenly. Slice into 4 large portions & serve with vegetables of your choice, I served mine with mashed carrots & tender stem broccoli & enjoy!  

Fabulously Fluffy Sautéed Mushroom & Tomato Omelette with Fresh Spinach and Creamy Goats Cheese

  
Omelettes are extraordinarily versatile. It is widely regarded they are acceptable to eat as any meal of the day breakfast, lunch or dinner. If you have a carton of eggs in the house you are always guaranteed a good meal, from just a plain omelette to cheese, ham, peppers, onions the list is endless as to what you can chuck into them to create a filling and healthy meal. I also find it quite pleasant that they vaguely resemble a pizza! I had goats cheese and spinach leftover from yesterday’s caramelised onion and goats cheese pizza recipe so that is what I used to create this yummy weekend brunch. Just 5 propoints (or 2 on filling and healthy). I hope you’re having a wonderful Sunday.   
1 egg

2 egg whites 

A dash of milk

Salt and pepper 

Mushrooms sliced

Half a red onion diced

1 large handful of fresh spinach

6 cherry tomatoes halved 

30g goats cheese

Fresh basil to garnish

  
Fry the onion and mushrooms in a pan you’ve sprayed with oil for approximately five minutes until cooked. Throw in the handful of spinach and cook for a further minute or two until wilted. Beat the egg and egg whites together with a dash of milk and season with salt and pepper. Pour into the frying pan over the mushroom spinach and onion and top with the tomato halves and crumble the goats cheese over the top.   

Cook for 4 to 5 minutes on the hob then transfer under a hot grill to cook the top for a further 2 to 3 minutes until the goats cheese is melted and bubbling. Serve immediately garnished with the basil and enjoy!

  

Sumptuous Creamy Goats Cheese, Velvety Parma Ham, Spinach & Balsamic Glazed Red Onion Petit Pain Pizzas

  
A bit of a posh lunch today! I have made petit pain pizzas before using many variations and decided to give them a decadent twist today using creamy goats cheese and beautiful Parma ham, it is the weekend after all! It’s a little bit of effort caramelising the onions but worth every second. These come in at a very healthy 6 propoints (or 3 pro points on Filling and Healthy). Here’s the skinny:  
1 Weight watchers petit pain 

One red onion finely sliced

30 g of goats cheese

One slice of Parma ham

A good handful of fresh spinach

2 teaspoons of Balsamic vinegar

Tomato purée 

Salt and black pepper  

Bake the petit pain as per packet instructions and set aside to cool for 10 or 15 minutes. Fry the onion in a medium saucepan sprayed with oil over a low heat for about 10 minutes until soft them add the balsamic vinegar and cook for a further 5 to 10 minutes until the onion is broken down, caramelised and brown. Wilt the spinach in a saucepan over a medium heat this will only take a few minutes. Always put on more spinach than you think you’ll need it shrinks down to nothing. Split the roll in half lengthways with a sharp knife. Spread on a small bit of tomato purée on each half & layer the spinach on top then add a layer of the onion. Arrange the Parma ham on top split evenly between the two pizzas. Slice the goats cheese and & lay on top. Season with salt and black pepper. Grill under a medium heat for two minutes or so until the goat cheese is brown and melting enjoy!  

Alcoholic Drinks Propoints List

*repost from facebook blog, we most certainly aren’t having a mini heatwave anymore!*

This glorious mini heatwave has put to my mind that Summer, the sound of Lawnmowers, the smell of fresh cut grass, the jingle of ice cream trucks & the waft of BBQ smells are just around the corner! I can’t wait to start trying out some amazing BBQ Recipes for you guys! But what else comes to mind when you’re entertaining family & friends on long hot balmy midsummer nights? A tipple or two! So low & behold I have outlined all the propoints valued in this handy, at a glance visual guide. Important to remember that these are Irish pub measures for spirits, I believe the UK measures are smaller in some pubs at 25ml & 35ml being standard in others. Also contrary to popular belief a pint is not 500ml it’s 568ml so bear that in mind where quantities are stated in mls. Cheers to looking forward to Summer! 

 
  
   
 
   
 
   
 
   
 
   
 
   
 
   
 
   
 
   
 
   
 
   
 
   
    
 
   
    
 
   
    
 
   
    
 
   
    
 
   
    
 
   
    
    
    
 

Ryvita Crackers

Ah good old Ryvita! Who hasn’t gone on a health kick at one time or another & ran out to buy a packet of reliable Ryvita! I was pleasantly surprised when I pointed them all that they work out exactly the same points regardless of the additional seeds/fruit & grains in the different varieties so happy days it’s 1 for 1pp, 2 for 2pp, 3 for 3pp, 4 for 4pp etc so about 1pp each until you hit 9 but who in heavens is going to eat 9 in one sitting so safe to say a point each! My favourite is the fruit crunch with currants, seeds & oats yummy! Perfect topped with laughing cow light, tomatoes & cucumber & perhaps some ham points permitting. They’re quite large crackers too so really good value for your points. Happy Friday I hope you’re having a great day x   

Delectable Twice Baked Sweet Potato with Bacon & Cream Cheese accompanied by Sweet Pepper & Rocket Side Salad with Tangy Orange & Mustard Dressing

  

A light tea tonight! Delectable Twice Baked Sweet Potato with Bacon & Cream Cheese accompanied by Sweet Pepper & Rocket Side Salad with Tangy Orange & Mustard Dressing. If you’re a fan of Sweet Potatoes you will love this! You can of course substitute ordinary potato either it will work just as well. I love twice baked potatoes & have featured them several times on the blog. They are just so moreish! 8 propoints or 1pp on F&H I made this for myself so it serves 1 but you can easily multiply the recipe if serving more than 1 person. I Hope your Monday evening is great.   
For the Twice Baked Sweet Potato with Bacon & Cheese:

225g Sweet Potato (you can have a slightly larger normal potato if using for the same points 300g)

2 Bacon Medallions Diced Finely

2 Spring Onions Sliced Finely

20g Philadelphia Lightest Cream Cheese

18g Reduced Fat Grated Cheddar

Salt & Black Pepper

Fresh Chives to Garnish

  For the Side Salad:

A Mixture of Rocket Leaves & any other Salad Leaves you want

A Small amount Red Pepper Finely Diced

A Small amount Yellow Pepper Finely Diced

A Small amount Red Onion Finely Diced
For the Orange & Mustard Dressing:

Approximately 1 Tsp Rice Wine Vinegar

½ a small Orange (such as a Clementine)

A Tiny Tip of a Tsp of Dijon Mustard

Black Pepper  Preheat your oven to 200c and wash the sweet potato well. Place in the hot oven for an hour until soft. Set aside for about 10 minutes to cool while you prepare the filling. Fry the bacon pieces in a medium hot pan sprayed with oil for 3 to 5 minutes until fully cooked through & browning. Add the sliced spring onions to the pan stirring for about 30 seconds to a minute until just starting to soften. Carefully slice the sweet potato lengthwise in half with a sharp knife. Carefully scoop out the flesh from the sweet potato into a bowl leaving a small edge of sweet potato in the skin if possible to make it sturdier (don’t worry if it all comes away it will just be a bit extra delicate when lifting. Place the cream cheese into the bowl with the sweet potato & season with salt & black pepper. Mash well with a fork making sure the cream cheese is well combined with the sweet potato flesh. Add the bacon & spring onion mix (I like to reserve a few pieces for the tops of the finished potatoes to garnish) Mix this through gently with a spoon. Place the empty potato shells in an ovenproof dish or on a baking tray that you have sprayed with oil & spoon the sweet potato mix evenly & lightly back into each potato skin. Top with half the grated cheese per potato (add the reserved bacon & spring onion topping at this stage if you are following that step). Return the potatoes to the oven for about another 20 minutes until the cheddar has melted & is bubbling. Meanwhile prepare the dressing for the salad by mixing all the ingredients together very well in a small bowl or glass. Prepare the salad ingredients & lightly drizzle with the dressing. Very carefully lift the potatoes onto your plate with a spatula, top with chopped chives & enjoy!

  

Creamy Spicy Cajun Chicken Tagliatelle

  

You know one of those days when you open the fridge stare blankly inside, close it & repeat the process about 3 more times? Well that was me today. I had a small bit of chicken left over from the chicken coconut curry I made last night 
& was wondering what the heck I was going to make with it. Well this is what the heck I made with it! How would you like to try this gorgeous mountain of food for just 10 propoints? (1 on F&H if you use brown pasta) Yummy! Serves 1. I hope your Sunday is great x 100g Diced Chicken Fillet

60g Dried Weight Tagliatelle 

1 Small Red Onion Diced

1 Small Red & Yellow Pepper Diced

1 Clove of Garlic

65g Philadelphia Lightest Cream Cheese

2 Tsps Cajun Seasoning (I used my own blend you can find it under my Jambalaya recipe or use shop bought)

Fresh Basil

Salt & Black Pepper   Prepare the pasta as per packet instructions. Place the diced chicken in a bowl & coat well with the Cajun seasoning. Heat a medium saucepan and spray with oil. Sauté the onion and peppers for approximately five minutes until soft. Add the chicken and cook for a further 5 to 8 minutes until fully cooked. Crush in a clove of garlic and cook for a further minute. Season with salt and black pepper. Add in the Philadelphia and a small amount of pasta cooking water and stir well until the Philadelphia is melted into a sauce. Drain the pasta and add to the sauce stirring well until fully coated. Tear in some fresh basil leaves and serve immediately. Enjoy!  

Creamy Chicken & Red Pepper Coconut Curry Served with Fluffy Basmati Rice

  
What’s more ideal than a lovely chicken curry on a Saturday night? Creamy & comforting, super easy & quick to make this really hits the spot & not a takeaway in sight! The addition of coconut milk really lifts this curry to the next level flavourwise. Give it a try, I promise you won’t be disappointed! This serves four at 11 pro points each (2pp on F&H if you use brown rice). I hope you’re having a lovely Saturday Night.  
340g diced chicken fillet 

One onion diced

One can of light coconut milk

One can of plum tomatoes

One red pepper diced

One clove of garlic

2 teaspoons curry powder

2 teaspoons tumeric

1 teaspoon garam masala

1 teaspoon cumin

1 tablespoon corn flour

Fresh coriander 

Salt

240g dried weight basmati rice  Prepare the rice as per packet instructions. Heat a large saucepan over a medium heat and spray with oil. Lightly fry the onion and red pepper for approximately five minutes until soft. Crush in a clove of garlic and cook for a further minute. Add in all the spices and stir well continuing to cook for a further minute. Add the coconut milk and diced tomatoes. Stir in the diced chicken and season with salt. Cook for 20 minutes. Blend the cornflour with a small amount of cold water and add to the sauce. Cook for another five minutes. Tear in some fresh coriander leaves and serve immediately over the Basmati rice. Enjoy!  

Delicious Chocolatey Rocky Road Rice Krispie Treats

 

I was baking today, well I use the term ‘baking’ loosely as these are hardly any effort to throw together & fun to make if you happen to have smallies in the house. Marshmallow, Malteser & Chocolate what’s not to love! 4pp a piece makes 9 generous slices.   125g Rice Krispie’s 100g Bag Dr Oetker Milk Chocolate Chunks

2 Funsize Bag Maltesers 

60g Mini Marshmallows   Weigh out all the ingredients. Cut the maltesers in half with a sharp knife. Mix together the rice krispie’s, maltesers & 50g of marshmallows (reserve 10g for topping) in a large bowl. Place a pyrex bowl over a saucepan of boiling water ensuring the bottom of the bowl doesn’t touch the water. Place the chocolate chunks in the bowl & gently stir over a medium heat until fully melted. Pour the chocolate into the krispie mixture & stir in very well to coat all the krispie’s, marshmallows & maltesers, you will need to spend a few minutes stirring it all in as there’s not a whole lot of chocolate but it is enough to coat it all sufficiently. Spray a 9 inch x 9 inch ovenproof dish lightly with oil & pour in the mixture. Press it down well with a wooden spoon. Cover with clingfilm & refrigerate for at least 2 hours until set. Cut into 9 evenly sized treats & enjoy!