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!   

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!   

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!   

Delicious Fresh Baba Ganoush with Toasted Paprika Spiced Pitta Pieces

This is a Middle Eastern Aubergine (Eggplant) Dip often referred to as poor mans caviar & as Aubergines are on special at 29c each in Aldi this week I could hardly resist making this old favourite of mine! Perfect for entertaining friends with a few drinks & nibbles. This entire bowl is just 5pp & would serve at least 6 people you can add toasted pittas cut into pieces for an extra 3pp for a full pitta per person. Approximately 4pp for a full serving with a pitta or 1pp with Veg Crudités bargain & super easy to whip up to boot! Here’s the skinny:

 
For the Baba Ganoush:

2 Large Aubergines 

1 Lemon juice only

2 Garlic Cloves Crushed

2 Tbsps Tahini

1/2 Tsp Ground Cumin 

Salt & Black Pepper 

Fresh Parsley 

For the Pitta Pieces:

WW Pitta Breads

Sprinkle of Paprika 

Prick the Aubergines all over with a fork & cut in half lengthwise. Place on a baking tray lined with tinfoil, cut side down & sprayed with sprayoil. Place in a preheated oven at 200c for about 40 to 45 minutes until fully cooked. Remove from oven & allow to cool for 15 to 20 minutes. Scoop all the delicious innards of the Aubergines into a bowl & mash well, blitz with a hand blender gently if you prefer smoother dip. Mix all the remaining Baba Ganoush ingredients (except the parsley) into the Aubergine & mix well. Allow to cool to room temperature & place in a bowl garnished with the Parsley & a sprinklyof Paprika. Serve with the toasted pittas cut into pieces & sprinkled with some Paprika & Enjoy! 

Indulgent Banana & Chocolate Iced Smoothie

  

A lovely Ice Cold Treat! 

180mls Skimmed Milk

1 Banana

2 Tsps Choc Shot

3/4 Ice Cubes

12g Light Whipped Cream

Place everything except the cream in your Smoothie Maker, Nutribullet or Blender & Blitz well. Serve in a long glass with 12g Whipped Cream to top Enjoy! 4pp or 2pp on F&H. You could add a few oats for a more substantial breakfast smoothie just point the extras!

The Simplest & Quickest 2 Ingredient, 1 Propoint Chocolate Chip Cookies

  

Oh how I wish these were my invention! Sadly they are not, this recipe is by the lovely evil geniuses over at theburlapbag.com blog. I stumbled upon them & just had to share them with you lovely people! This made 8 Cookies even though the original recipe makes 16, I like bigger cookies because I’m greedy like that & c’mon they’re still only 1pp per Biccie! Hurray! These would be perfect Breakfast Biscuits with the use of Porridge Oats & Bananas to create them. Here’s the skinny:

1 Cup Porridge Oats (90g)

2 Large Ripe Bananas

I also used 10g Chocolate Chips

  

You Could shake these up numerous ways by using Cinnamon, Cocoa Powder, Almonds Chopped, Raisins, Dried Cranberries, Chopped Walnuts, Coconut the list is endless just don’t forget to point  any additions! The 10g Chocolate Chips still make these 1pp each. Mash the Oats & Bananas together. As Bananas vary in size if it’s too runny add more oats & point them if it’s too dry add more Banana. Mash well, mine were a slightly dry but I felt they would hold better this way rather than too runny because they would spread & go to mush. Roll out & flatten into 8 Cookie shapes. Place on a baking tray lined with baking paper. Lightly press a few chocolate chips into each cookie & bake in a preheated oven at 180c for 15 minutes. This makes slightly soft chewy cookies, if you prefer them harder cook them a bit longer but be careful they don’t burn. Enjoy!

   

       

Exquisitely Spiced Oven Roasted Chickpeas

  

My new food crush! 😍 Tired of Crisps & Popcorn with your Saturday Night Movie? Try these Amazingly Tasty Healthy little morsels! Full of fibre & much healthier than nuts. I had some trouble pointing my Chickpeas as I have a can from Aldi coming in at 4pp drained weight & a can from Supervalu coming in at 8pp for the same drained weight both stored in salted water so I’m at a loss! I’m going to go with the higher one to be safe & say these serve 2 at 4pp each. Check points on whatever brand you use to be sure! You can use any array of Spices you want on these or lightly salt them. Here’s what I used:

1 400g (240g drained weight) Chickpeas

Sprayoil

1 Tsp Smoked Paprika

1/4 Tsp Cayenne Pepper

1/4 Tsp Chilli Powder (I used Mild)

1/4 Tsp Ground Cumin

1/4 Tsp Garam Masala

  

Drain your Chickpeas into a Colander & rinse well under cold running water. Shake well to remove excess water. Place in a bowl lined with several sheets of kitchen paper & rub the Chickpeas well to dry. The outer shells will come off when you rub them & that’s perfect they are better with the shells off. They need to be bone dry so repeat this several times, leave them sitting in the bowl for 10 minutes or so & come back & repeat the drying with the paper towels ensuring all moisture is gone. Spray lightly with sprayoil & add spices & mix well to coat all the Chickpeas. Place on a baking tray lined with baking paper & sprayed lightly with oil. Bake in a preheated oven at 200c for about 30 to 40 minutes until crisp & crunchy. Watch them closely near the end so they don’t burn. Serve immediately or allow to cool & Enjoy!

  

Creamy Fresh Guacamole with Smoked Paprika Tortilla Chips

  

This fresh zingy guacamole is a perfect dip to serve if entertaining friends with some gorgeous crunchy smoked paprika tortilla chips for dipping. Serves 4 at 4pp each & 3pp for a serving of chips, chips are free if you’re following F&H! 

2 Ripe Avocados 

1 Lime Juiced

1/2 Red Onion Finely Diced

1 Clove Garlic Minced

1/4 Tsp Ground Cumin

Salt

1/2 Red Chilli Finely Diced

Handful of Fresh Coriander

12 Cherry Tomatoes Quartered

1 WW Wrap per Person 

Smoked Paprika

  

Spray a baking tray with oil. Sprinkle Weight Watchers Wraps lightly with some water & sprinkle with Paprika. Cut into chip shapes & lay in a single layer on baking sheet. Cook in a preheated oven fan 150c for about 12 mins or until crisped but not too brown. Remove & allow to cool. Peel & chop avocados & place in a bowl, squeeze lime juice over immediately to prevent avocado browning & mash into a smooth paste with a fork. Add minced garlic, a small sprinkle of salt & cumin & stir in. Gently fold in red onion, chilli, tomatoes & fresh coriander. Cover & refrigerate for at least an hour to let flavours marry but this is best fresh so don’t make it too far in advance. A good tip for stopping avocados browning once cut is to save the stone & place it back in the avocado half you haven’t used or place the stone on top of the guacamole until ready to serve then remove, avocado turns brown very quickly once cut & the air hits it but this slows down the process as does adding acidic fruit such as the lime juice or lemon juice. Enjoy!

  

Lovely Creamy Cheat’s Houmous with Tortilla Chips & Carrot Batons

Snack Attack – This beautiful houmous is Free on Filling & Healthy for when you’re feeling Munchie, lovely for a snack while watching a Sunday Night Movie! Here’s the Skinny: Houmous; blitz in your food processor:

  • 1 can drained, rinsed Chickpeas
  • 1 Garlic Clove
  • 4 Tbsp 0% Fat Greek Yoghurt
  • 1/2 Tsp Ground Cumin
  • 1/4 Tsp Ground Coriander
  • Salt & Pepper
  • Squeeze of Lemon Juice

Blitz until Smooth, Place in a Bowl & Garnish with Smoked Paprika, Lemon Slices & Coriander. Tortilla Chips; 1 Weight Watchers Wrap lightly sprinkle with water, sprinkle with Smoked Paprika, Cut into Triangle Chip Shapes, Bake for approx 8mins in a 180c preheated oven, keep a good close eye on them, these little buggers are quick to burn! Chop 1 Carrot into batons & Enjoy!