Savoury Spinach & Mushroom Egg Roll with Melting Swiss Cheese

  
This is kind of a cross between an Omelette & a Pancake type Breakfast dish. A Lovely Soft Golden Eggy Blanket encasing Warm Spinach & Nutmeg Filling with Sautéed Mushrooms & Sweet Shallots accompanied by Gorgeous Nutty Melty Swiss Cheese – Delicious! This makes a very large serving at 6 propoints or 2 propoints on the Filling & Healthy plan.   For the Egg Roll:

2 Eggs

A Tiny Dash of Skimmed Milk

1/4 Tsp Dried Parsley

Salt & Black Pepper   For the Filling

2 Shallots Finely Diced 

4 or 5 Chestnut Mushrooms 

A Large Handful Fresh Spinach

Fresh Nutmeg 

Salt & Black Pepper 

1 Slice Swiss Cheese

 Peel & slice the mushrooms. Lightly fry the shallots in sprayoil for a few minutes until softened. Add the mushrooms & continue to fry until the mushrooms are browning & soft. Rinse the spinach under cold water & shake off any excess water. Add the spinach to the mushroom & shallots & continue to fry over a low heat until the spinach is wilted. Season the filling with salt, black pepper & a small grating of fresh nutmeg. Meanwhile crack your eggs into a bowl & add the dash of skimmed milk, salt, pepper and the dried parsley. Beat the egg mixture well & pour onto a preheated pan that you have sprayed with oil. Cook the egg for a few minutes until brown & cooked through. Place the pan under a hot grill for a minute to cook the top, remove from the grill & place the cheese slice in the centre of the egg & put under the hot grill again for a further few seconds to a minute until the cheese begins to melt. Remove the egg roll from the pan onto a plate with a spatula & place the spinach & mushroom filling in the centre, roll up the egg roll, cut in half & Enjoy!   

Delicious Crispy Prosciutto & Silky Egg Cups with Herby Baked Chestnut Mushrooms, Slow Roasted on the Vine Cherry Tomatoes & Hearty Farmhouse Soda Bread

  
This is essentially the same Breakfast I had yesterday, same ingredients except made to look a bit posher & the addition of a slice of Prosciutto. A lovely treat to make you feel special. 5pp or 3pp on the filling & healthy plan. Hope you have a lovely Thursday!  6 Chestnut Mushrooms Peeled & Halved

A Sprig of Thyme

Dried Parsley

Salt & Black Pepper 

Sprayoil

4/5 Cherry Tomatoes on the vine 

1 Slice Prosciutto 

1 Egg

1 Slice Farmhouse Soda Bread  Spray a baking tin with oil & place the mushrooms in a single layer, spray with oil, sprinkle with thyme leaves & season with salt & black pepper. Place in a preheated oven at 180c for 15 minutes. Remove any excess juices from the mushrooms and add the cherry tomatoes to the tray, return to the oven for a further 15 to 20 minutes until mushrooms are browning & softened. Meanwhile spray a muffin tin very lightly with oil & arrange the prosciutto in the tin to form a cup letting the prosciutto overlap at the top slightly to form an edge. Very carefully crack the egg into the cup & place in the oven for 8 to 10 minutes for a soft egg, a bit longer for a hard egg, keep an eye on it near the end so it cooks to your liking. Once cooked remove from the oven & allow to rest for 5 minutes. Run a sharp knife around the edge & carefully lift out the cup. Remove the mushrooms from the oven once cooked & sprinkle with some dried parsley. Season the egg cup with salt & black pepper & thyme, serve together with the mushrooms, tomatoes & the soda bread toasted. Enjoy! 

Decadent Strawberry, Raspberry & Chocolate Crepes with Cream

I just adore pancakes, they are one of my favourite things in the world to eat. These light Crepes are lovely for Breakfast or make a delicious dessert. This recipe makes 4 Crepes in total and serves 2 people at 4 Smartpoints (3 Smartpoints on No Count) for 2 Crepes each (4pp for 2 Crepes per person or 3pp on F&H). Add Smartpoints for your toppings & extras as desired:

STRAWBERRY, RASPBERRY & CHOCOLATE VERSION

12g Whipped Cream 1 Smartpoint

10g Chocshot Chocolate Sauce 1 Smartpoint

Fresh Strawberries & Raspberries 0 Smartpoints

BANOFFEE VERSION:

12g Whipped Cream 1 Smartpoint

Banana 0 Smartpoints

15g St. Dalfour Organic Caramel Sauce 3 Smartpoints

FOR THE CREPES:

12g Whipped Cream 1 Smartpoing

50g Self Raising Flour

1 Egg

100ml Skimmed Milk

A Pinch of Baking Powder (optional)

A Tiny Pinch of Salt Sift the Flour, Baking Powder & Salt into a bowl & make a well in the centre. Add the Egg & gradually add the Milk whisking as you go. Whisk until there are no lumps. Preheat your pan on a medium high heat & spray with spray oil. Fry each pancake individually for a few mins each side until golden brown. Roll pancakes up & decorate with toppings of your choice (Smartpoints above) & Enjoy!  

  

Gorgeous Sweet Potato Cakes with Spinach, Fresh Nutmeg & a Silky Fried Egg

  

Brunch time is King at the weekends, nice lazy starts so by the time you eat it’s halfway between Breakfast & Lunch. Plenty of time available to lounge leisurely over eating it with a hot cuppa & a Sunday paper. I was going to have Normal Potato Cakes with Bacon & Spinach but alas I had neither ordinary potatoes or bacon medallions when I went to look so came up with this instead. So tasty and filling at 6pp or free on F&H. I’ll see you all at Lupper!  
150g Sweet Potato Peeled & Cubed 

1/2 White Onion Finely Diced 

Large Handful of Fresh Spinach 

1 Egg

1/4 Fresh Nutmeg Grated

Salt & Black Pepper 

Boil the sweet potatoes for approximately 10 to 12 minutes until soft. Meanwhile gently fry the onion in sprayoil for a few minutes until soft. Chop & add the spinach for a few minutes more until wilted. Drain the sweet potato well & place in a bowl with the spinach and onion mixture. Season well with the nutmeg, salt & pepper & divide into two forming medium patties. Fry in a hot pan sprayed well with sprayoil (a non stick pan helps) for approximately 5 minutes each side until golden brown. If I’m nervous of flipping something in case it collapses I always use the plate method: grab a plate that will fit in your pan & over the food, gently place it on top of the cakes holding it steady while you flip the pan so that the cakes are on the plate then gently slide them back in the pan to cook the other side, simples! Fry your egg in the usual way & serve it on top of the 2 cakes. Enjoy!   

Delightfully Crispy Hash Browns with Tomato Ketchup

  A fabulous brunch for the weekend this is gorgeous as it is or it would also make a lovely accompaniment to a (healthy) full Irish Breakfast or with a simple fried egg on top. You get 2 large Hash Browns per person for a mere 4pp including the ketchup – bargain! Even better these are free on F&H!   300g peeled potatoes

1 egg

1/2 a white onion 

Salt & black pepper 

2 tbsps tomato ketchup   Grate the potatoes on the large side of a box grater or pop into your food processor. Finely dice the onion. Place tge grated potatoes & onion into a clean tea towel and squeeze all of the moisture out. Get them as dry as you can. Blot with kitchen paper to remove any remaining moisture. Place in a bowl & season well with salt and pepper. Add the egg & mix through. Heat a pan well on a highish heat and spray well with sprayoil. Form the potatoes into 4 pancake shapes pressing together well & place on the hot pan. Fry the hash browns for approximately 7 minutes each side pressing down occasionally with a spatula. If you’re nervous flipping them do what I did, I placed a large plate on top of the pan & held it down & flipped the pan so the hash browns were on the plate then slid them gently back in to the pan. Serve with the ketchup & 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!  

Heavenly Raspberry & Milk Chocolate Chunk Baked Oats

  Have I got a treat for you this morning! Make this for breakfast & the first thing you will do when you flutter your eyes open in the morning is think Hurray! It’s time for breakfast! Filled to the brim with fresh juicy raspberries & absolutely choc a block with milk chocolate chunks this is Beautiful any time of day, I would eat this as a treat safe in the knowledge that it’s a healthy, low fat skinny jeans recipe! Life is for indulging in guilty pleasures & I love the kind that don’t get you in trouble with your waistband. Your kitchen is going to smell divine with the scent of vanilla, raspberry & chocolate when you pop this one in the oven. Makes 6 generous servings at just 7 Smartpoints or 4 Smartpoints on No Count (4pp each or just 2pp if following the filling & healthy plan.) 

100g Porridge quick oats

150g fresh or frozen raspberries 

80g Dr Otker Milk Chocolate Chunks

1/2 tsp Baking Powder 

1 tsp Sweet Freedom Syrup

Pinch of salt

3 tbsps Sweetener

250mls Skimmed Milk

1 Large Egg

1 tsp Vanilla Extract   I froze both the raspberries & chocolate chunks overnight in seperate food bags so they would withstand being in the oven a bit longer. Preheat your fan oven to 180c & spray an 8×8 ovenproof dish with sprayoil. Mix the oats, baking powder, salt & sweetener in a bowl & fold in most of the raspberries & chocolate chunks (reserve a few for the top) In a seperate bowl whisk the milk, egg & vanilla extract. Sprinkle the oat mix into the ovenproof dish in an even layer & drizzle the sweetfreedom syrup over. Pour the egg mix evenly on top covering the oat mix & sprinkle with your remaining raspberries & chocolate. Bake for 45 minutes & enjoy!  

    

Mini Sausage Meatball & Bacon Breakfast Casserole

  I’m always on the hunt for weekend Breakfast ideas, I love to have a cooked Breakfast at the end of the week after a week of porridge made with water every day which, let’s face it, is practically like eating gruel! Don’t get me wrong, it fills me up till lunch & does it’s job well but it’s just doesn’t cut it for a Saturday or Sunday. I concocted this Breakfast Casserole in the quest for Weekend Yumminess and let me tell you it really hits the spot! This serves 4 at 5pp each or 2pp on F&H. I’ve eaten it & the leftovers are calling me from the fridge it was that delicious, I may have to reheat a portion for lunch too!  4 Reduced Fat Sausages at 1pp a piece

4 Bacon Medallions chopped into pieces 

2 Slices of Calorie Controlled Wholemeal Bread Cubed

4 Eggs

40g Reduced Fat Cheddar Grated

3 Tbsps Skimmed Milk 

3/4 Spring Onions Chopped 

Small Handful of Fresh Parsley 

Salt & Black Pepper    Spray a frying pan with sprayoil & squeeze the meat out of the sausages into small meatball shapes, you should get 4 meatballs per sausage. Fry these until brown & cooked & add in the bacon pieces about 5 minutes in until they’re cooked also. Add the spring onions to the pan for the last minute to soften. Remove from the pan into a bowl & allow to cool for about 10 minutes. Whisk the eggs & milk together & add to the bowl with the rest of the ingredients mixing well. Spray a small casserole dish with sprayoil & add the mixture. Bake in a preheated oven at 180c for approximately 35 minutes or until cooked through & set. Enjoy! This would be fabulous with a side of fried mushrooms & cherry tomatoes & maybe a couple of tablespoons of baked beans.         

Comforting Hot Buttery Toast with Panfried Mushrooms & Thyme

  
Sometimes you just can’t beat Comforting Hot Buttery Toast! I served mine with simple pan fried Mushrooms Seasoned with Salt, Pepper & Fresh Thyme. Mine was 5pp cos I didn’t happen to have calorie controlled bread (sometimes the real deal is nicer!) Bread 4pp, 2 tsps Reduced Fat Butter 1pp & Mushrooms Free! You could easily make this for 4pp if you have the reduced calorie bread or 1pp on F&H if you use bread from the list. Oh it’s the Simple Things! Happy Saturday to you x 😋🍞💕

Chilli Egg with Spinach & Feta on Toasted Buttermilk Soda Bread

  
Weekends are made for cooked breakfasts & eggy ones in particular! 6pp & 4pp on F&H. Here’s the Skinny:

Fry sliced chilli & 2 spring onions for a few minutes in sprayoil. Remove the chilli & some of the spring onions for garnish. Wilt a good 2 handfuls of spinach with the remaining spring onions & squeeze out any excess water. Season well with salt & black pepper & crumble in 10g of Feta. Remove from heat & keep warm. Meanwhile lightly toast a slice of buttermilk soda under the grill & fry an egg to your liking. Place the bed of spinach, spring onions & feta onto the toasted bread & top with the egg, black pepper & the garnish of chilli & spring onions & Enjoy! I hope your Saturday is Fabulous!