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
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!
Ah the weekend! You know how much I love a lavish brekkie at the weekend! After 5 mornings of porridge it doesn’t quite cut it for the end of the week. I used an extremely handy madigascan vanilla grinder by Dr Oetker that I picked up but you can split a vanilla pod & use the seeds either. This was sweet & heavenly for just 6 propoints & only 1 on F&H. Here’s the skinny: 2 Slices Calorie Controlled Wholemeal Bread
65g Philadelphia Lightest Cream Cheese
1 Punnet Strawberries
A Tiny Dash of Skimmed Milk Start by chopping the strawberries & place in a bowl, sprinkle with 1 teaspoon of sweetener, stir it through & set aside for at least 5 minutes to marinade so the sweetener draws out some of the strawberry juice & they become nice & glossy. In a separate bowl mix the cream cheese, as much vanilla seeds as desired and a teaspoon of sweetener. In a shallow dish that the bread will fit into later combine 1 egg with the egg white of the second egg, some more vanilla seeds, a half a teaspoon of sweetener & a tiny dash of skimmed milk and mix well.
Spread the cream cheese mixture thickly over one slice of bread & layer the glossy strawberries on and top with the other slice of bread. Very carefully lower the sandwich into the egg mix (using a spatula will help). Leave for 2 minutes to soak up some of the mix. Preheat a non stick frying pan over a medium high heat and spray it with oil. Carefully turn the sandwich in the egg mix and leave for another 2 minutes to soak up the egg mix. Fry the sandwich for approximately 4 minutes a side or until cooked through. Sprinkle with sweetener, serve & enjoy!
Continuing on from my last post the low carb week continues… this is just fabulously tasty & so flavoursome! 2, yes there’s 2! Beautifully Spiced Turkey Burgers & Toasted Sesame Flavoured Carrot Fries for just 6 propoints per serving (Just 1 propoint on filling & healthy) serves 2.
For the Sesame Carrot Fries:
6 Carrots peeled & cut into fries
1 Tsp Sesame Oil
For the Thai Spiced Turkey Patties:
400g Turkey Mince
2 Spring Onions finely chopped
A Small Handful of Fresh Coriander
1/2 Tsp Grated Ginger
1/2 Red Chilli finely diced
1 Tsp Reduced Sodium Soy Sauce
A Small Dash Fish Sauce
Juice of 1/2 a Lime
1 Garlic Clove Crushed
For the Mango Mayonnaise:
1 Tbsp Mango Chutney
1 Tbsp Lighter than Light Mayonnaise
Baby Gem Lettuce
Peel & chop the carrots into chip shapes & place in a bowl with the sesame oil. Shake them around to evenly coat them in the oil & place them into a preheated oven at 220c for 35 to 45 minutes until cooked through. Meanwhile add all the patty ingredients to a large bowl & mix gently bit well being careful not to compact the meat too much to keep the patties light and not dense. Shape into 4 equal sized burger/patty shapes & fry in a preheated griddle pan sprayed with oil over a medium heat for 6 to 8 minutes each side or until completely cooked through. For the Mango Chutney Mayonnaise simply mix the Mayo & chutney well together in a small bowl. Arrande some baby gem lettuce leaves in a circle on your plate & add slices of cucumber & carrot shaved with a vegetable peeler. Lay the thai patties on top & spoon over a tablespoon of the mayonnaise. Serve with the hot sesame carrot fries & Enjoy!