Creamy & Light Chicken, Bacon & Pea Orzo


If you follow me on Instagram you will know this was in fact last night’s dinner, we’re having steak tonight, but this turned out so utterly delicious I decided to pop the recipe up for you all. My full intention was to make one of the many healthy risotto recipes I already have up on my blog but alas when I opened the press I had very little Arborio rice left but I did have a full packet of Orzo pasta so I had to think quick on my feet and with a few google searches later, an amalgamation of and tweak of several previous recipes and I had formulated my very own recipe using the ingredients I had available to me in the fridge. I cannot recommend this one highly enough, regardless of the fact it was thrown together rather haphazardly, it actually turned out to be the tastiest and best thing I have made in quite a little while (as is often the case) and that’s saying a lot because in my humble opinion my recipes are pretty darn tasty to begin with if I do say so myself. It isn’t unlike a risotto in texture and consistency so if you’re a huge risotto fan like me you will just adore this little spin on it. Continue reading


Melting Mozzarella Stuffed Meatballs with Tomato, Bacon & Sweet Basil Sauce

I absolutely adore meatballs I definitely don’t think it’s the first time I’ve mentioned this nugget of information. Pasta is one of my all-time favourite foods to eat. I rarely make meatballs the same way twice, I always adapt them and adjust the ingredients to come up with different flavour combinations and variations. These are stuffed with gorgeous reduced fat mozzarella that melts in the centre and oozes out when you cut into each juicy meatball. This recipe serves 4 people at 12 Smartpoints a serving or Macros per serving 492Cal P46 C49 F11 Continue reading

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!  


Juicy Plump Sun-Dried Tomato & Soft Buffalo Mozzarella Linguine with Sweet Fresh Basil & Cream Sauce

Happy World Pasta Day! The perfect excuse to whip up one of my favourite pasta dishes, not that I ever need an excuse to have pasta, I absolutely adore the stuff and would eat it every day if I could get away with it! I love linguine it’s flatter than spaghetti and holds a creamy sauce much better. This gorgeous recipe features juicy plump sun-dried tomatoes and creamy mozzarella with basil and a real fresh cream sauce, yes cream, light cream but cream nonetheless! This is filling, comforting and remarkably healthy at just 10 propoints per serving (if you use wholewheat spaghetti instead you can have it for 5 propoints on filling and healthy). Here’s the skinny:  
184g (cooked weight) of linguine

50g sun-dried tomatoes packed in oil

35g light mozzarella

1/2 a red onion diced

1 clove garlic

30ml light cream

Fresh basil leaves

A small sprinkle of chilli flakes

Salt and black pepper

Cook the pasta according to packet instructions in boiling salted water. Rinse the oil off the sun-dried tomatoes if desired and chop into small bite-size pieces. Spray a medium saucepan with oil and fry the onion for approximately five minutes until soft. Crush in the garlic clove and cook for further 30 seconds. Add the sun-dried tomatoes and heat through for one minute.   Add the cream and chilli flakes and season with salt and pepper. Loosen the creamy sauce with a couple of tablespoons of the pasta cooking water. Drain the pasta and stir into the sauce mixing well. Tear in the fresh basil leaves and stir through the mozzarella torn into chunks and serve immediately. Enjoy!  


Fabulously Chunky Pesto Meatballs in a Homemade Tomato & Basil Sauce with Spaghetti

Spaghetti & Meatballs the food of Champions! What’s better than leisurely twirling your fork round and round in mounds of golden spaghetti that is glossy with tomato sauce & a big chunky meatball to go alongside, Bliss! These Meatballs have real Italian flavour with the Sundried Tomato Pesto & Basil giving fabulous flavour & the Milk Soaked Bread keeps the Meatballs lovely and Juicy & Moist all accompanied by Succulent Juicy Plum Tomato Sauce & you could add a lovely helping of Parmesan to top it all off for an extra Smartpoints, Yummy. This serves 4 people at 10 Smartpoints (1 Smartpoint on No Count or 11 propoints or 1 if you’re following the Filling & Healthy plan if you use Whole wheat spaghetti & bread from the filling & healthy list).  

For the Meatballs:

454g Lean 5% Fat Steak Mince

1 Slice of Calorie Controlled Wholemeal Bread

A Small splash of Skimmed Milk

½ an Onion Finely Diced

1 Level Tbsp of Sundried Tomato Pesto

¼ Tsp Dijon Mustard

Salt & Black Pepper

1 Tsp Dried Oregano 

For the Tomato & Basil Sauce:

½ an Onion Finely Diced

1 Clove of Garlic

2 Tins of Plum Tomatoes

1 Tbsp Tomato Puree

Salt & Pepper

1 Tsp Sweetener

A Handful of Fresh Basil Leaves

To Serve:

240g Dried Weight Wholewheat spaghetti (60g dried per person)

Break the Slice of bread up into small pieces & soak in a mug with the milk for 5 minutes, this will ensure the meatballs stay moist & juicy while cooking. Squeeze the milk gently out of the bread and add the breadcrumbs to a bowl with the rest of the Meatball ingredients. Mix well but lightly, try to keep the meatball mix as light as you can, if you squash it about too much your meatballs will turn out dense & heavy. Gently shape into 16 evenly sized Meatball shapes & place into an ovenproof dish or baking tray that you have sprayed with spray oil. Bake in a preheated oven at 200c for approximately 25 minutes or until fully cooked through (different ovens vary, mine takes 25 minutes it’s a fan assisted electric oven but check to see & give them a bit longer if needs be). Meanwhile cook the spaghetti according to packet instructions in boiling salted water (always salt your pasta cooking water & it helps to add the salt after the water has already boiled or it will slow the boiling process down, also make sure your water is boiling well before you add the pasta) To make the sauce, lightly fry the diced onion in a pot sprayed with spray oil for approximately 5 minutes until the onion is softening. Add the crushed garlic & cook for a further 30 seconds or so. Add the rest of the sauce ingredients except for the fresh basil & simmer for 15 to 25 minutes over a low heat. When the Meatballs are ready to serve pop them into the tomato sauce & tear the fresh basil leaves into the sauce & gently stir through. Drain your pasta & Serve topped with the Meatballs & Sauce (and parmesan if using) and Enjoy!  


Luciously Creamy Chicken, Spinach & Sundried Tomato Tagliatelle

  Creamy, tasty & full of gorgeous flavour this is pasta heaven! I absolutely love pasta, it’s so filling & comforting & there’s just something special about tagliatelle that makes it my favourite type of pasta. This would be equally fabulous with linguine either though. Perfect for entertaining friends or a special occasion dinner, this serves 4 hungry people at 12pp or 4pp on the filling & healthy plan if you use wholewheat pasta instead.   2 Medium Chicken Fillets 

240g Dried Tagliatelle 

2 Shallots or 1 white onion finely diced

1 Clove of Garlic 

150g Fresh Spinach Leaves 

250ml Avonmore Cooking Cream

40g Grated Parmesan 

80g Sundried Tomatoes (not in oil halved again lengthwise)

1/4 Whole Nutmeg Grated 

Large Handful of Fresh Basil

Salt & Black Pepper    Cook the Pasta according to packet instructions in a large pot of salted boiling water. Meanwhile dice the chicken into small chunks & add to a hot pan sprayed with sprayoil & add the diced onion. Cook for approximately 8 minutes or until chicken is cooked through & the onion is soft. Add the spinach & sundried tomatoes & continue to cook until the spinach has wilted. Add the crushed garlic & cook for 30 seconds. Pour in the cream & season well with the salt & pepper & add the grated nutmeg. Simmer for 3 to 4 minutes. When the pasta is cooked drain it well & add the Parmesan (reserving a bit for the top) and basil & stir gently through the sauce. Add the pasta to the pan & gently fold the sauce through. Serve immediately garnished with the remaining Parmesan & some fresh basil leaves & enjoy! 



Cheesy Red Pepper & Basil Breakfast Egg Muffins

Late Breakfast today due to a poor little teething Missy needing her Mamma, poor little mite is asleep now & I get to eat! Thought I’d try these Egg Muffins, you can put basically anything you want or have lying around into these just point whatever you add, mine are 2pps a muffin & here’s how I did mine: 

3 whole eggs

3 egg whites

dash of skimmed milk

salt & pepper

1/2 diced red pepper

1/2 diced onion 

basil leaves

40g reduced fat Cheddar grated  Beat the Eggs & milk in a large bowl. Mix all the ingredients except the cheese into the beaten eggs & Ladel them in to a muffin tray lined with 6 muffin cases & top with 40g reduced fat cheddar. Bake for 30mins in a preheated 180c oven. Enjoy hot! These were yum I have to say! I hope you enjoy!