It’s a Spice Bag Hun! Lush! This was just voted Ireland’s favourite takeout dish and it’s easy to see why with spicy crispy fried chicken, golden chips and colourful veggies, my kitchen smells divine! yummy. The real version comes in at a whopping 1,200+ calories. But with this healthy version you don’t have to worry about it damaging your waistline. This rolls in at an amazing 9 Smartpoints or 2 Smartpoints on No Count (9 proproints or 2pp on filling and healthy) and serves 4 hungry people. The perfect weekend comfort dinner. It really is a delicious replica takeaway recipe that is well worth making. I know some people refer to them as a ‘fake away’ but I just can’t do it! the word alone makes my skin crawl! – that and the word ‘scrumptious’ or ‘zero heroes’ when referring to fruit & veg *shudder* Anyway, I digress call it what you will, I thoroughly enjoyed it and my kitchen smells gorgeous whilst cooking it and I hope you enjoy it too. Here’s the skinny:
500g chicken fillet
800g peeled potatoes
1 red, yellow and green pepper finely sliced
1 red onion finely sliced
60g dried semolina
2 tsp chilli flakes
1 tsp garlic salt
1 tsp chinese five spice
1/2 tsp ground coriander
1/4 tsp salt
1/2 tsp cayenne pepper
Pre-heat the oven to 200c. Dice the chicken into nugget sized pieces. Cut the peeled potatoes into chip shapes. Place the chips on a plate and microwave for three minutes. Spray the chips well with spray oil and place in the oven on a mesh chip tray or on a baking sheet sprayed with oil and bake for 30 minutes. Place a baking tin in the oven for the last five minutes of the chip cooking time to heat through. Meanwhile mix all the spices together in a small bowl. Mix the semolina and corn flour together in a separate bowl. Whisk the egg in another bowl. Place three quarters of the spices into the semolina mix and mix well. Pre-heat a large nonstick frying pan sprayed with oil. Dip the chicken pieces into the egg and lightly coat in the semolina mixture. Place in the frying pan and cook for 5 to 6 minutes each side until golden brown. Remove from the pan and set aside. Re-spray the pan with sprayoil and fry the peppers and onions until soft approximately 5 minutes. Remove the preheated baking tin from the oven and combine the chips breaded chicken and vegetables and sprinkle over the reserved remaining spices mix gently and well. Return to the oven for an extra five minutes of cooking time. If you like it hotter feel free to add extra chilli flakes, cayenne or slice a fresh red chilli & fry with the veggies. Serve immediately whilst hot and enjoy!
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
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 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!
Sick of cooking dry old pork chops? Want a succulent juicy chop? The best way to get a moist chop is to coat it with a breadcrumb crust that keeps the juices in & creates a lovely flavour base too. Serves 6 at 1pp on F&H or approx 10pps if pointing.
For the Pork Chops:
6 Pork Chops all visible fat removed
3 Slices Calorie Controlled Wholemeal Bread
1 Tsp Sundried Tomato Pesto
1 Handful Fresh Basil Leaves
Salt & Fresh Black Pepper
Cover a baking tray with tinfoil & spray with oil. Place pork chops on the baking tray. Meanwhile Blitz the Bread in a food processor to form breadcrumbs. Add the Pesto, Basil & Salt & Pepper & Blitz again to combine. Evenly divide the breadcrumb mixture over the chops & very lightly pat down. Cook in a Preheated Oven at 190c for approx 25mins or until the chops are cooked through & the crumb topping has gone crispy & brown.
For the Oven Roasted Baby Potatoes:
200g Baby Potatoes per person
Salt & Fresh Black Pepper
Place the potatoes into a roasting dish & spray well with oil. Sprinkle with Salt & Fresh Black Pepper & a little dried Oregano. Roast in a preheated oven at 190c for approx 40 mins or until nice & soft in the middle & browning on the outside.
For the Sweet Honeyed Carrots
Carrots sliced into Batons
Salt & Fresh Black Pepper
1 tsp Sweet Freedom Syrup
Lay a large square of tinfoil on your counter & place carrots in a layer in the middle. Sprinkle with Salt, Pepper & Syrup & fold over tinfoil & scrunch up sides & top to make a wee parcel with the carrots evenly inside. Place this in a preheated oven at 190c for approx 35 minutes or until cooked through. Be careful opening the parcel to dish the carrots as there will be hot escaping steam. Serve the Pork Chops with the Oven Roasted Baby Potatoes & the Sweet Honeyed Carrots & Enjoy!