Sumptuous Smoky Sloppy Joes


Sumptuous Smoky Sloppy Joes, fun to say, fun to make, fun to eat.  I’m always on the hunt for new ways to use beef mince & this did not disappoint with a gorgeous smoky depth of flavour and crispy chunky homemade oven fries to accompany it for a huge satisfying but healthy meal. Continue reading


Tender Smokey BBQ Pulled Chicken on a Wholemeal Bun with Crème Fraîche Slaw & Sweet Potato Fries

The juiciest tastiest pulled chicken sandwich with none of the hours of faffing about that pulled pork or chicken usually take. A beautifully glossy homemade smokey BBQ sauce that takes only 10 minutes to throw together and gorgeous shredded chicken that only takes half an hour! Quick, Easy, Delicious! Using chicken instead of pork for this pulled sandwich cuts fat & calories even further to make for a healthy alternative without losing any of the flavour or texture of the traditional recipe. The chicken is juicy and tender and remains that way due to being coated in the thick shiny homemade BBQ sauce. You can serve it with a wholemeal bun and delicious homemade coleslaw and fries I will also list the Macros and Smartpoints for the Chicken and Sauce on it’s own if you prefer to serve it with salad or rice instead. I sourced 99% of the ingredients for this in Aldi so they are easily accessible and cheap and cheerful too! The entire meal including all the trimmings as shown in the picture here serves 4 (The Coleslaw serves 6 you can add less veggies to make less if you wish) and it all comes in at 13 Smartpoints a serving / Macros per serving are: 533Cal P41 C61 F12. The Chicken in sauce will keep for up to 3 or 4 days refrigerated in an airtight container and it is suitable for freezing when fully cooled and on the day it’s made.
The details for the pulled chicken in the sauce on it’s own (for if you are serving it with alternative sides) are 2 Smartpoints a serving / Macros 166Cal P31 C7 F2 Continue reading

Juicy Double Bacon Cheese Burger on a Brioche Bun with Spicy Taco Sauce & Roasted Rosemary Butternut Squash Fries accompanied by Creamy Homemade Crème Fraiche Coleslaw

All of this can be yours for just 11 propoints (6pp F&H) who said Healthy Eating can’t be fun! 

For the Burgers:

500g Lean Steak Mince (5% Fat)

1 Onion Very Finely Diced

½ Tsp Mustard Powder

A Couple of Splashes of Worcestershire Sauce

¼ Tsp Spicy Smoked Paprika

1 Tsp Dried Parsley

½ Tsp Dried Oregano

½ Tsp Garlic Granules  

For the Taco Sauce:

4 Tbsps Lighter than Light Mayonnaise

2 Tbsp Tomato Ketchup

A Pinch of Spicy Smoked Paprika

A Splash of Tabasco

To Serve:

1 Aldi Brioche Burger Bun

A Couple of Leaves of Baby Gem Lettuce

Red Onion Sliced into Rounds

Sliced Tomato

8 Bacon Medallions

4 Reduced Fat Cheese Slices

For the Butternut Squash Fries:

2 Large Butternut Squash Peeled & Diced into Chip Shapes

A Handful of Fresh Rosemary Leaves Chopped  

For the Coleslaw:

Grated Carrot (1 medium)

Grated White Cabbage (about ¼ or so)

49g Half Fat Crème Fraiche

Salt & Black Pepper  

Grate the Carrot & White Cabbage in a food processer using the grating attachment. Place in a bowl with the crème fraiche & season with salt & black pepper. Cover with cling film & refrigerate until needed. Mix all the Taco Sauce ingredients well in a bowl until fully combined, cover with cling film & refrigerate until needed. Meanwhile combine all the burger ingredients together well in a bowl, try not to compact the meat too much with your hands, lightly mix it to avoid dense burgers. Divide the mixture into 8 meatballs & flatten them down to form 8 thin burger patties (these are thinner than my usual burgers but you get 2 so it’s essentially the same amount of meat in the end). Some of the diced onion might not make it into the patties & get left in the bowl this is fine the onion is for flavour & also to bulk the burgers out so don’t worry too much about leftovers as long as all the meat is used. These can be made in advance & covered & refrigerated until needed if necessary. Preheat your oven to 200c. Blot the Butternut Squash Fries with Kitchen roll to remove any additional moisture & Place them in a single layer on a baking tray lined with baking paper & sprayed with oil. Spray the chips with oil & season with salt & black pepper & scatter with the chopped Rosemary Leaves. Bake for 15 minutes, take out of the oven for 15 minutes & place back into the preheated oven for a further 15 to 20 minutes. Fry the red onion rounds & bacon in a hot pan sprayed with oil for approximately 5 or 6 minutes or until cooked through. Remove from the pan & keep warm. Fry the Burgers in the hot pan sprayed with oil for approximately 3 minutes each side or until fully cooked through & browning. Assemble the 4 burgers by laying the lettuce, tomato & red onion on your bun, lay a burger on top & a cheese slice & bacon medallion on top of each burger. Repeat this layer topping with the taco sauce instead of a second cheese slice. Top with the bun lids & serve with the butternut squash fries & the coleslaw & Enjoy!


Bratwurst Hotdog on a Brioche Bun with Spicy Sweet Potato Skinny Fries

Hot Diggity Dog! If you have lil ‘uns in the house you’ll know the hotdog song off by heart, you probably sing it in your sleep if you’re anything like me! Anyway I suppose I had hotdogs on the brain (thanks Mickey Mouse) so here is my humble contribution to the cause. Only 11pp & just 7pp on F&H, yummy in my tummy!  These ingredients are per serving as these would be perfect to pop on the BBQ in the Summer so adjust according to how many people you’re feeding.
1 bratwurst (I used Aldi at 3pp each)

1 Brioche Hotdog Bun (Also Aldi 4pp same as the burger buns I put up a few weeks ago)

2 Radishes 

2 Pickles

1/4 Red Onion

Medium chunk of Cucumber 

2 Gem Lettuce Leaves

A Drizzle of Ketchup & American Yellow Mustard

150g Sweet Potato 

1/2 tsp Smoked Paprika 

1/4 tsp Garlic Granules

Salt & Pepper  

Preheat your oven to 220c & cut the sweet potato into skinny fries. Spray them with sprayoil & pop them in a bowl with the paprika & garlic granules, season with salt and pepper & coat the fries well. Place on a baking tray lined with baking paper & cook for approximately 20 minutes or until cooked through. Meanwhile chop all your salad vegetables. Cook the bratwurst according to instructions (namely microwave covered for 30 seconds) then pop them onto a hot sprayed griddle pan or onto the Barbeque until slightly charred (a few minutes each side) toast the brioche bun if desired. Lay the bratwurst onto the gem lettuce in the bun & adorn with all your chosen vegetables. Drizzle with Ketchup & Mustard & Serve with the hot fries. Enjoy!