Creamy & Light Chicken, Bacon & Pea Orzo

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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

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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

Succulent Chicken Fillet with Nutty Maasdam Dutch Cheese & Sweet Ramiro Red Pepper encased in Tender Prosciutto accompanied by Golden Roasted Baby Potatoes & Beneforte Broccoli

The Easiest Healthy One Pot Dish! I cannot begin to tell you how simple this was to make, the chicken stays incredibly moist & juicy due to being wrapped in the prosciutto & the sweetness of the pepper & creaminess of the cheese is just divine! It lifts a plain ordinary chicken dinner to a new level. It all goes in one casserole dish in the oven so minimal fuss or mess involved. I just lay the cheese & pepper on top of the chicken which also avoids all that faffing about trying to cut a pocket in the meat, it honestly couldn’t be easier! You could probably make this lower points again by using light buffalo mozarella sliced instead, which I originally intended but I didn’t have any in the fridge (the maasdam is 3 Smartpoints so adjust accordingly). All items were bought in Aldi. Mine was 10 Smartpoints (or 4 Smartpoints on No Count).

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Simple & Tasty Leftover Roast Turkey & Baked Ham Cheesy Pasta Bake


And the Annual Conundrum of what to do with all the Tasty Christmas Dinner leftovers begins! Usually there is more Turkey & Ham prepared than any one Household can eat. Well I decided to turn mine into a Gorgeous Filling & Tasty, Healthy Pasta Bake with Petit Pois & a Silky Cheese Sauce for just 12 propoints a serving. This will serve 4 hungry people. I hope you had a Wonderful Christmas Day

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Exquisite Bacon, Garden Pea & Baby Asparagus Risotto with Manchego Cheese

  

Me & Risotto have a love affair situation going on. It’s creamy & flavoursome, warm and comforting, it’s like a hug in a bowl really. It has long held a bad reputation for being difficult to master but that is far from the truth. It takes a little loving with the time to stir & tend to it, but difficult?… No. This version has beautiful vibrant green asparagus & peas & a note of sweet & nutty manchego cheese. You can have a nice comfy portion for 9 propoints (7 on F&H). Serves 4. Here’s the skinny:  
240g Arborio Risotto Rice

8 Lean Bacon Medallions Diced

2 Large Shallots Diced

80g Frozen Garden Peas

A Bunch of Baby Asparagus 

1 Clove Garlic

45g Manchego Cheese Grated

1 & 1/2 Litres Chicken Stock made with 1 Stock Cube

A Handful of Fresh Thyme Leaves

Salt & Black Pepper 

  
Place your stock into a saucepan over a low heat for the duration of cooking so it stays nice and hot. Heat a large based saucepan over a medium heat & spray it with oil. Cook the Bacon & Shallots for about 5 minutes until the bacon is cooked and the shallots are soft. Trim the ends off the asparagus & add it & the frozen peas to the pot cook for another 3 to 4 minutes stir it gently so you don’t break up the asparagus. Add the crushed garlic & stir for a further 30 seconds. Add the rice to the pot & cook for 2 minutes stirring regularly until the rice goes a bit translucent around the edge with a white centre. Start adding the stock 1 ladel at a time and gently stir the risotto regularly. Wait until the ladel of stock is absorbed before adding the next one. You probably won’t use all the stock just use as much as the risotto absorbs within the cooking time. It will take 20 minutes to fully cook the rice. 

 

About 10 minutes before the end of the cooking time season with salt & pepper and the fresh thyme. When it’s cooked take the pot off the heat & stir in the grated manchego cheese. Put a lid on the pot and allow the risotto to rest for 3 to 5 minutes prior to serving. Serve & enjoy!  

Easy Cheesy Healthy Bolognese Pasta Bake

  I’m quite adept at coming up with ideas to use up leftovers & I had leftover mince, cheese & thyme from last night’s dinner so this is what was made. I always have a few staples & tinned plum tomatoes always inhabit my larder so this was a very easy healthy & quite a filling choice. Pasta is always my go to comfort food, it’s extremely versatile & incredibly satisfying to the tummy. Bolognese is always so packed with flavour & tasty be it served with spaghetti & cheese or baked in the oven in this gorgeous pasta bake. This serves 4 hungry people at 10pp a portion (1pp on F&H). Dinner is sorted! Here’s the Skinny:   400g Lean 5% Fat Beef Steak Mince

1 Onion Finely Diced

2 Large Carrots Finely Diced

2 Sticks of Celery Finely Diced

1 Red Pepper Diced

1 Clove of Garlic Crushed

2 Tins of Plum Tomatoes

1 Tbsp Tomato Purée 

1 Tsp Dried Oregano

A Few Spigs Fresh Thyme Leaves 

A Handful of Fresh Basil 

Salt & Black Pepper 

240g Dried Pasta Shapes

30g Reduced Fat Grated Cheddar

30g Reduced Fat Grated Mozzarella  Start by making the Bolognese sauce, this is not difficult in the slightest but it does require time to simmer down & thicken into a glossy flavour filled sauce otherwise the sauce will be watery & not as flavoursome. Heat a large pot over a medium heat & spray with oil. Add the onion & fry for approximately 5 minutes until softening. Add in the carrots, pepper & celery & fry for a further 5 minutes. Add the mince & cook until browned through. Add the garlic & cook for a further minute. Add in the tomatoes chopping them with a sharp knife once in the pot. Add the purée, the rest of the herbs (except the basil) & salt & pepper. Cook over a medium low heat uncovered for 45 minutes to an hour stirring occasionally until the Bolognese is thick & glossy. Meanwhile prepare the pasta according to packet instructions in a large pot of salted boiling water.   Just before adding to the bake tear the basil leaves into the bolognese & stir through. Place the cooked pasta shapes & Bolognese in an ovenproof dish & top with the grated cheese. Place in a preheated oven at 180c for about 30 minutes. Serve & enjoy!  

Delicious Thin Crust Cheese & Veggie Pizza

  
The easiest 2 ingredient dough in the world to make, no waiting around for it to prove just knead, roll & top! Who doesn’t like pizza? It’s so versatile you can top this with whatever takes your fancy. Add some Roast Chicken or Prosciutto if you fancy a meat version just remember to add the additional points. Buffalo Mozzarella & Pesto would also be fantastic the dough is 10pp so you can play around with toppings & add points accordingly this one was 14 propoints for the entire pizza. Here’s the skinny:  
For the Dough:

95g Self Raising Flour

100g 0% Fat Greek Yogurt 

A Pinch of Salt  

For the Sauce:

Passata 

1 Tbsp Tomato Purée 

Dried Oregano 

Salt and Black Pepper 

To Top:

Red Onion Finely Sliced 

Red & Yellow Pepper Finely Sliced 

Mushrooms Sliced

Basil Leaves

30g Grated Reduced Fat White Cheddar 

30g Grated Reduced Fat Mozzarella 

  
Mix the flour and yogurt together in a bowl with a tiny pinch of salt until it forms a dough. Sprinkle a Tbsp of flour on your work surface (this is accounted for in the points) and knead the dough for 5 minutes. Roll it out into a large thin base. Mix the sauce ingredients (as much passata as needed) and spread thinly over the base. Top with the cheese & toppings of your choice. Bake in a preheated oven at 190c for 15 to 20 minutes until cooked through & browning. Slice, serve & enjoy!