Sweet French Crêpes with Caramelised Bananas, Pancake Syrup & Whipped Cream

Breakfast this morning was slightly decadent to say the least but then again that’s what weekends are all about, having the leisurely time to make something a little bit extra special. I adore pancakes in any shape size or form, they are one of my favourite things to eat and are just delicious on their own with lemon and sweetener. I Paired them this morning with another of my favourite things, sweet gooey cooked banana, they go soft and caramelised & they really are a delightful treat. I added a small teaspoon of pancakes syrup and a wee squirt of whipped cream to add to the decadence! This breakfast comes in at 7 Smartpoints (5 Smartpoints on No Count or 5 Propoints / 3pp on F&H) including the syrup and cream, now you can’t ask for better than that! This serves 2 and you get 2 crêpes each per portion. I hope you’re having a lovely Saturday​. 

55g Self Raising Flour

1 Egg

125ml Skimmed Milk

A Pinch of Baking Powder (optional)

A Tiny Pinch of Salt

Sweetener

2 Bananas

10g Sweet Freedom Pancake Syrup

24g Squirty Light Whipped Cream 

Preheat your oven to a very low heat to keep the pancakes warm whilst you cook the rest. Sift the Flour, Baking Powder & Salt into a bowl & make a well in the centre (you can add 1/2 to 1 tsp of sweetener at this stage if you like your crêpes sweet). Add the Egg & gradually add the Milk whisking well as you go. Whisk until there are no lumps. Preheat your nonstick pan on a medium high heat & spray with spray oil. Make sure the pan is quite hot & spoon 1/4 of the mixture into the pan, crêpes are supposed to be thin so roll the mixture around in the pan to form a medium-sized crêpe. Fry each crêpe (you will get 4 out of the mix) individually for 2 to 3 minutes each side until golden brown spray the pan lightly with sprayoil between each one. Place the pancakes on a plate as they are cooked separating each one with a small piece of baking paper and place in the oven to keep warm whilst cooking the next one. When the pancakes are done, keep in the oven to keep warm and slice two bananas in a bowl and sprinkle over a teaspoon of sweetener. Fry the bananas in the hot pan for about 2 to 3 minutes each side until caramelised and golden brown. serve the crêpes rolled up drizzled with 5g of syrup per person accompanied by the caramelised banana and a 12g squirt of whipped cream per person. Enjoy! 

Delicious Fluffy Scrambled Egg with Bacon and Spring Onion on Wholemeal Toast

  
Good Morning! Breakfast this morning was Delicious Fluffy Scrambled Egg with Bacon and Spring Onion on Wholemeal Toast. 5pp or free on F&H. I hope you have a great day x 
1 Egg

1 Egg White 

1 or 2 Lean Bacon Medallions Diced

2 or 3 Spring Onions Chopped

A Dash of Skimmed Milk

Salt & Black Pepper 

Fresh Parsley to Garnish

1 Slice Brennans Be Good Wholemeal Bread
Lightly spray a saucepan with spray oil. Add the bacon and cook for a couple of minutes then add the spring onion and cook until softened. Whisk the egg and egg white in a bowl with a dash of milk seasoned with salt and pepper. Pour it into the saucepan over a low heat and gently fold the egg with a wooden spoon until they are cooked through. Toast the bread and serve the scrambled egg on top with a garnish of parsley if desired and enjoy!

Sweet Piccolo Tomato & Creamy Mozzarella Grilled Pitta Pizzas with Fresh Basil & Red Onion

  
Culinary elaborations have their time and place but sometimes the simple quick and easy ideas are best. Pitta pizzas are so versatile you can basically put whatever you fancy on them peppers, mushrooms, ham, pineapple, chicken the list is quite endless. This was lunch today coming in at 7 propoints but you could easily make this for 5pp as I didn’t have any weight watchers pitta breads in the house and these are full fat white pitta breads from Aldi which are 5pp each (you can have this on filling and healthy for just two pro points for the cheese if you use the weight watchers pittas). I hope your Wednesday is wonderful!   
One pitta bread

A squeeze of Passata 

1 Tbsp of tomato purée 

A sprinkle of oregano

Salt and black pepper

Piccolo tomatoes halved

60g reduced fat mozzarella

Red onion sliced

Fresh basil leaves  

Toast the pitta bread in a toaster or under a hot grill and slice open lengthways into 2 halves, be careful of escaping steam. Mix together the passata, tomato purée & oregano and season with salt and pepper. Spread generously over each half of the pitta bread. Slice the tomatoes and red onion and lay on top. Dot the mozzarella across the pizzas and season with salt and pepper. Place under a hot grill for 3 to 4 minutes until the cheese is melted and bubbling. Garnish with the fresh basil leaves, devour and 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!

  

Luscious Chicken & Mushrooms in a Creamy Tarragon Sauce with Delicate, Fluffy Lemon & Parsley Cauliflower Rice

 
I used to make a Beautiful Chicken & Tarragon Creamy Casserole when I was off plan but it had mountains of white wine & roasted chicken thighs with the skin left on, I shudder to even imagine how many pro points were in it! I was looking to replicate the creamy chicken & tarragon flavour without compromising on points & this does a perfect job of that if I do say so myself! Chicken & tarragon are a match made in heaven & mushrooms and cream go hand in hand so this was like writing a love story! Delicious, creamy & flavoursome, this certainly doesn’t feel like you’re eating diet food in any sense of the form & if you are following my blog long you will know that is always my aim with my recipes, big generous portions & real, tasty, home cooked food, no rabbit food here! This is also economical due to only using 3 Chicken Fillets to Serve 4 & the mushrooms really bulk it out nicely so everyone still gets a nice generous portion.   The cauliflower rice is a recent entry to my culinary repertoire & I always like to flavour it well, it suits for a day when you are short on points but hungry as all hell (like me yesterday) but most certainly serve it with some basmati or jasmine rice or even pasta or potatoes if you prefer you will just have to add the extra pro points for it. This Serves 4 and is 5 pro points a serving (2pp on F&H) Here’s the Skinny:  500g (about 3 Medium Fillets) Chicken Fillet Diced

2 Shallots Finely Diced

430g Mushrooms (approximately 10) Peeled & Quartered

1 Clove of Garlic Crushed

1 Tbsp Worcestershire Sauce 

125 mls Chicken Stock

120 grams Half Fat Crème Fraiche

1 ½ Tbsps Fresh Tarragon Leaves Chopped Finely

Salt & Black Pepper

For The Cauliflower Rice:

½ a Cauliflower Chopped into Florets

Juice & Zest of Half a Lemon

A Handful of Fresh Parsley Chopped Finely

Salt  

Preheat a large pan & fry off the chicken pieces in spray oil over a medium high heat until cooked through & brown on all sides (approximately 12 to 15 minutes). Remove from the heat & set aside. Add the chopped shallots & quartered mushrooms to the same pan & fry until the mushrooms are browning & softening (approximately 8 minutes). Add the crushed garlic & continue to fry for a minute until the garlic is fragrant. Re add the chicken pieces to the pan, season with salt & pepper, add the Worcestershire sauce, pour in the stock, sprinkle in the tarragon & bring the stock to the boil. Reduce the heat slightly & simmer for a further few minutes until the stock reduces slightly & the mixture is bubbling slightly. Add in the crème fraiche & stir to combine for a few seconds. This should be served immediately. Meanwhile for the cauliflower rice, blitz the cauliflower florets in your food processor until it resembles couscous. Spray a pan with oil & heat over a medium heat. Add the blitzed cauliflower & fry whilst stirring through for approximately 8 minutes or until cooked to your liking. Add a couple of tablespoons of lemon juice a sprinkle of zest (don’t be too heavy handed with the juice or zest or it might end up too lemony), add the parsley & season with salt, stir through to mix well with the cauliflower rice & serve with the chicken, mushroom & tarragon creamy sauce on top & enjoy! Easy peasy!