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!  

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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!  

Velvety Smooth Cauliflower & Carrot Soup

  
There’s a distinct chill in the air the last couple of weeks that signals the end of Summer. We’re definitely not enjoying a balmy Indian Summer this year & that’s for sure. It’s time to dig out the coats, boots & woolly tights & it’s most certainly soup weather. You can expect an abundance of soup, stew & general winter warming recipes coming your way. Soup is a slimmers best friend, it’s so handy for lunches, filling, satisfying, tasty, warm & a meal in itself, consisting of vegetables & stock for the most part it’s extremely healthy & low fat too. Well I don’t need to sell the benefits of soup to you because if you’re on plan you’ll already know! This one is lovely & creamy from the cauliflower with the sweetness of carrot to lift it to the next level. It makes about 5 or even 6 servings & you can freeze it to boot. 0 propoints on all plans. Here’s the skinny:  
1 Large Onion Diced

5 Carrots Peeled & Diced

1 Head of Cauliflower 

1 Garlic Clove

1 Tsp Thyme (Dried or Fresh)

1 & 1/2 Pints of Vegetable Stock

Salt & Black Pepper 

  
Heat a large saucepan over a medium heat & spray with oil. Add the diced onion & fry for 4 to 5 minutes. Add the Carrots & continue to fry until softening approximately 8 to 10 minutes. Chop the cauliflower into florets & add to the pan with the stock & the whole clove of garlic. Season with the thyme, salt & pepper. Put a lid on the pot & continue to cook for around 30 minutes until everything is soft. Blitz well until smooth with a hand blender. Serve hot garnished with half fat creme fraiche & chopped chives if desired & enjoy!   

Spicy Mexican Chicken & Tomato Soup

  
Tired of the same old homemade vegetable soup? Kick it up a notch with this spicy Mexican number! With chunky vegetables & shredded chicken this is more like a stew than a soup, a really substantial meal in itself it won’t need bread or any other accompaniments to fill you up. I’ve been having an issue on plan lately as we sometimes do & mine happens to be lunch. I usually end up over at the deli getting a wrap or something. It’s becoming detrimental not only to my food tracking due to guesstimating points but also to my pocket as it’s flippin expensive. So I’ve made a vow this week to give up this bad habit & bring my own lunches to work. Getting myself & the baby ready & out the door in the mornings is challenge enough without throwing preparing lunch into the mix so I’m being prepared & whipping up this tasty number today that’ll see me right for a few days at least. This is totally free on the filling & healthy plan & will cost 2 propoints a serving otherwise. It yields about 4 very generous servings.  
2 Chicken Fillets

1 Large Spanish Onion Diced

2 Large Carrots Peeled & Diced

2 Stalks of Celery Peeled & Diced

1/2 a Red, Yellow & Orange Pepper Diced

2 Cloves of Crushed Garlic

1 Tsp Dried Oregano 

1 Tsp Red Chilli Flakes

1 Tsp Ground Cumin 

1 Tsp Ground Coriander 

Salt & Black Pepper 

500ml Chicken Stock

2 Tins Plum Tomatoes Chopped

A Handful of Fresh Coriander 

  
Preheat your oven to 200c & roast the chicken for 25 minutes or until fully cooked through. Leave aside to cool slightly. In a large preheated pot sprayed with oil add the onion & fry for about 5 minutes. Add the carrot, celery & peppers & cook stirring occasionally until softened approximately 10 minutes or so. Crush the garlic into the pan & cook for a further minute. Add the oregano, chilli flakes, cumin, ground coriander and season with salt and pepper. Stir well & add the tomatoes (chop them through with a sharp knife while still in the can first). Pour in the stock & bring the soup to the boil. Reduce the heat & simmer for 25 minutes with a lid on. Shred the chicken using 2 forks & add to the soup 10 minutes before the end of cooking time. Just before serving add the chopped fresh coriander. Serve & enjoy!  

Creamy, Sausage, Sage & Onion Stuffed Mushrooms Topped with Parmesan

  
A beautiful starter if you’re planning that special dinner or just a gorgeous low point tea with some salad. These tasty little numbers are low in Propoints & have a beautiful stuffing & cheese centre. This recipe makes 4 large stuffed mushrooms at 2pp a piece (1pp on F&H) or you can use the stuffing with a roast dinner without the cream cheese or parmesan & the whole thing is just 5pp easily serving 2/3 people. Here’s the recipe:   

4 Large Cap Mushrooms 

2 Slices Wholemeal Calorie Controlled Bread 

2 Low Fat Sausages 

3 Tbsps Lightest Philadelphia Cream Cheese

1 Medium Shallot 

2 or 3 Leaves of Fresh Sage 

Few Sprigs Fresh Thyme 

Handful of Fresh Flat Leaf Parsley 

20g Grated Parmesan Cheese 

Salt & Black Pepper   Preheat the oven to 180c. Finely chop the shallot & fry in a heated pan sprayed with oil for approximately 3 minutes until softened. Remove the skin from the sausages & add to the pan breaking them apart with a wooden spoon into small bits frying them for approximately 5 minutes stirring & breaking all the time until they are fully cooked. Blitz the bread, sage, thyme, parsley, salt and pepper in a food processor or hand blender to make breadcrumbs. Add these to the sausage & onion mix for about 5 minutes stirring until the breadcrumbs are well toasted. (At this stage you can use this loose stuffing for a roast dinner or cool the mix & add 1 or 2tbsps of cream cheese to make stuffing balls that you can bake in the oven & use for a roast dinner too or continue with the recipe for the stuffed mushrooms). Transfer the breadcrumb sausage mixture to a bowl & put aside for about 10 minutes to cool & then mash in the Philadelphia cream cheese evenly mixing it through. Peel & destalk your mushrooms or prepare them as you usually do (I normally peel them as I’m slightly OCD like that! but just brush them off with a pastry brush or similar if not peeling them to remove loose dirt, you’re not supposed to ever wash mushrooms it water logs them & makes them incredibly soggy). Lay them on a baking tray lined with foil. I gave the foil a quick spray of oil too. Fill each mushroom with equal amounts of stuffing & top each with 5g of grated parmesan. Carefully place in the preheated oven & bake for approximately 20 to 25 minutes until the mushrooms are cooked & the cheese has melted on top. Serve the Mushrooms with a fresh salad as a starter or serve with the accompaniments of your choice for a nice low propoint tea & Enjoy!