Tayto Crisps Propoints List

Well lookie lookie what I have here for you! Only a complete list of propoints for the Nations Favourite Obsession- TAYTO!!! Oh Yeah! If you haven’t indulged in a Tayto Sandwich at least once in your life you haven’t lived. Some of Tayto’s snack options are extremely good value points wise my friends, you can have all of the pleasure & none of the guilt. Behold….    

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Simple Super Healthy Creamy Roasted Red Pepper Dip

 
I love dips, they’re just perfect for nibbles whilst you’re thoroughly engrossed in a weekend movie & a must if you’re entertaining company. This one is simple & tasty with a wide variety of choices you can prepare to use for dipping. There’s a beautiful depth of flavour that comes from roasting peppers & a lovely undertone of roasted garlic & shallots will have you going back for more & more of this gorgeous dip but that’s ok because it serves 4 & is a big fat zero pro points per serving & just 2pp for the whole bowl. A healthy & guilt free weekend treat!   
4 Large Red Bell Peppers

1 or 2 Cloves of Garlic

2 Shallots

100g Quark

Salt & Black Pepper 

A Selection of Raw Veggies

Crackers/Naan/Pitta Breads/Tortilla Chips for dipping (you will need to add points for your chosen quantity of these).  

Preheat your oven to 250c. Wash & dry the peppers. Peel the outer skin from the shallots. Leave the garlic cloves in their skin. Line a baking tray with tinfoil & lay the whole peppers, shallots & garlic (in the skins) on top. Bake for approximately 30 minutes until the peppers are starting to char black in places & the skin goes wrinkly. Remove the baking tray from the oven, cover the whole lot with tinfoil & leave to cool. Remove the stalks from the peppers & deseed. Peel the peppers & place in a food processor with the shallots and some of the juice that the peppers have released. Cut the end off the garlic & squeeze the softened garlic out into the food processor. Add the quark & season with salt & pepper. Blitz until smooth & place in a bowl. Chill for a couple of hours before serving. Serve with your choice of raw crudités (carrots, cucumber & peppers are good choices) or Crackers/Naan/Pitta Breads/Tortilla Chips for dipping (you will need to point your chosen quantity of these). This will last 3/4 days in an airtight container in the fridge. It’s very versatile you can use it to serve with chicken or fish as well as a dip. Enjoy! 

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. 🍫😍👯  
  
  
  
  
  
  
  

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!