Smokey BBQ Cheese & Bacon Burger with Spicy Mayo & Caramelised Balsamic Onions Served on a Lightly Toasted Brioche Bun with Pickles & Homemade Fries

  Phew! Get your mouth around that! The name & the burger! There are days when I seem to use my points quickly & they’re nearly all gone by lunch, then there are other days when I’ve barely used any points come dinnertime, well today was one of those days and I haven’t really felt like eating that much the last few days after being in pain with my back but following a visit to the chiropractor earlier today I’m feeling a good bit better & I’m making up for it with Dinner. This makes 4 Burgers & it’s 14pp including the fries. I hope you enjoy!   For the Caramelised Balsamic Onions:

3 Onions Sliced

A Splash of Balsamic Vinegar

Start making the onions first thing as they take a while to cook, the longer the better. Place the sliced onions in a pan sprayed with sprayoil over a very low heat & cook slowly for at least 25 to 30 minutes stirring occasionally until the onion has gone very soft & is browning. Add in a splash of Balsamic Vinegar for the last 10 minutes of cooking time.  For the Homemade Fries:

600g (150g per person) potatoes cut into chips.

Sprayoil

Place the chipped Potatoes on a plate & microwave for 3 minutes. Spray well with sprayoil & place in a preheated oven at 200c for 25 to 30 minutes or until browned & cooked through.  For the Smokey BBQ Burgers:

450g Steak Mince (5% Fat)

1 Red Onion Finely Diced 

1/8th of a tsp of Mustard

1 tsp Dried Oregano 

1 tsp BBQ Seasoning 

A Sprinkle of Garlic Granules

A Sprinkle of Smoked Paprika 

A Splash of Worcestershire Sauce

Small Handful of Fresh Parsley 

Salt & Pepper

Mix all the Ingredients well but lightly in a large bowl & shape them, lightly pressing the mixture into 4 equal size burger patties. Cook on a preheated griddle pan sprayed with sprayoil for approximately 8 to 10 minutes a side until fully cooked through. 

For the Spicy Mayonnaise:

3 Tbsp lighter than light mayo

1 Tbsp Tomato Ketchup 

1/4 of a tsp of Smoked Paprika 

Mix well in a small bowl until smooth & refrigerate until needed.

To Serve:

4 Brioche Burger Buns 

4 Light Cheese Slices

8 Fat Free Bacon Medallions Fried

Pickles Sliced

Place the Brioche Buns in the Oven for a minute or so with a cheese slice on each lid. Place pickles on the bun base, layer burger on top with bacon, caramelised onions, spicy mayo & top with the cheesy bun lid. Secure with a bamboo skewer to hold it in place. Serve with the hot Homemade Fries with Salt & Vinegar & Enjoy!  

Spicy Crispy Chicken Goujons on a Homemade Flatbread with Mango, Coriander & Sweet Chilli Sauce Served with Sweet Potato Fries

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*repost from FB Blog* Beautiful Dinner Tonight, Spicy Crispy Chicken Goujons on a Homemade Flatbread with Mango, Coriander & Sweet Chilli Sauce Served with Sweet Potato Fries. Yummo! The Flatbreads are 6pps each and are huge! Let me tell you, this makes a tonne of food! I hope you enjoy this one guys, you could have the crispy chicken goujons on their own or with fries either or the flatbreads would make an excellent base for homemade pizzas! Hope you’re all having a great Friday! Serves 2 at 12pp each or 5pp on F&H

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For the Flatbread:

Makes 6 at 6pp each, 1 Flatbread serves 2 people

250g Plain White Flour

3/4 of a tsp of Dried Yeast

1 tsp Sugar

1 tsp Olive Oil

A pinch of Salt

2 Tbsps of Fat Free Greek Yoghurt

120ml Water

Mix the Flour, Yeast, Sugar & Salt in a bowl. Make a well in the centre & add the Yoghurt oil & half the water. Mix together & slowly add the rest of the water while forming a dough. Knead the dough for 10 minutes & palce in a bowl sprayed with sprayoil & cover. Leave in a warm place for 1 hour until it doubles in size. Knock back the air by punching the dough & divide into 6 evenly sized balls. Roll out the dough into a thin flat circle. Place on a baking sheet on greaseproof paper & leave for 20 minutes to rest. Fry the flatbread in a pan with sprayoil for 2 minutes each side or until browning in spots & bubbling slightly.

For the Spicy Crisp Chicken Goujons:

30g Cornflakes

1/2 a tsp of Smoked Paprika

1 tsp Dried Oregano

Salt & Pepper

1 Egg

1 Chicken Fillet

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Crush the Cornflakes, the easiest way is to place them in a food bag & bash them with a rolling pin. Mix the Paprika & Oregano into the cornflake crumbs & season well with salt & pepper. In a seperate bowl beat the egg. Cut the Chicken into bite sized chunks & dip into the egg & then into the cornflake crumbs & coat well, Place on a baking tray lined with greaseproof paper & bake in a preheated oven at 200c for approximately 20 minutes or until fully cooked through.

For the Sweet Potato Fries:

2 Medium Sweet Potatoes

Cut the sweet potatoes into skinny fries, spray with sprayoil & place in a single layer in the oven. Bake in a preheated oven at 200c for 20 minutes or until cooked through.

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To Serve:

Red Onion Sliced

Mango diced into cubes

Fresh Coriander leaves torn

Cherry Tomatoes Halved

1 Tbsp Sweet Chilli Sauce.

Assemble all the ingredients onto the flatbread & drizzle with the sweet chilli sauce, divide between 2 & serve with the hot fries. Enjoy!

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Delicious Fresh Baba Ganoush with Toasted Paprika Spiced Pitta Pieces

This is a Middle Eastern Aubergine (Eggplant) Dip often referred to as poor mans caviar & as Aubergines are on special at 29c each in Aldi this week I could hardly resist making this old favourite of mine! Perfect for entertaining friends with a few drinks & nibbles. This entire bowl is just 5pp & would serve at least 6 people you can add toasted pittas cut into pieces for an extra 3pp for a full pitta per person. Approximately 4pp for a full serving with a pitta or 1pp with Veg Crudités bargain & super easy to whip up to boot! Here’s the skinny:

 
For the Baba Ganoush:

2 Large Aubergines 

1 Lemon juice only

2 Garlic Cloves Crushed

2 Tbsps Tahini

1/2 Tsp Ground Cumin 

Salt & Black Pepper 

Fresh Parsley 

For the Pitta Pieces:

WW Pitta Breads

Sprinkle of Paprika 

Prick the Aubergines all over with a fork & cut in half lengthwise. Place on a baking tray lined with tinfoil, cut side down & sprayed with sprayoil. Place in a preheated oven at 200c for about 40 to 45 minutes until fully cooked. Remove from oven & allow to cool for 15 to 20 minutes. Scoop all the delicious innards of the Aubergines into a bowl & mash well, blitz with a hand blender gently if you prefer smoother dip. Mix all the remaining Baba Ganoush ingredients (except the parsley) into the Aubergine & mix well. Allow to cool to room temperature & place in a bowl garnished with the Parsley & a sprinklyof Paprika. Serve with the toasted pittas cut into pieces & sprinkled with some Paprika & Enjoy! 

Pepperoni French Bread Pizzas with Chunky Fries & Garlic Mayonnaise 

Saturday Night deserves Pizza! Yummy Yummy! 11pp. This is very simple to throw together, you don’t really need a recipe as such but here’s how I made it:  

150g Potato

1 WW Petit Pain

Passatta 

Tomato Purée 

Dried Oregano 

Dried Parsley 

Salt & Pepper

Red Onion

Red Sweet Ramiro Pepper

40g Reduced Fat Mozarella 

1 Medium 50g Pepperoni 

2 Tbsps Lighter than Light Mayo

Crushed Garlic

Black Pepper 

Cook the Petit Pan Roll according to instructions & allow to cool fully. Meanwhile Peel & Chop Potato into chip shapes & place on a plate in the microwave for 3 minutes. Remove & place on a baking tray sprayed with sprayoil in an even layer. Bake in a preheated oven at 200c for approx 25 to 30 minutes until browning & cooked through. Meanwhile split the petit pan roll lengthwise with a sharp knife. Mix the Passatta & Puree, some oregano & salt & pepper well in a bowl, spread liberally over the petit pain halves. Top with the Mozarella, Finely diced red onion & pepper & the Pepperoni sliced. Season with black pepper & dried parsley & cook in the oven with the chips for the last 15 to 20 minutes until cheese is melted & pizzas are hot. Mix the Mayo with some crushed garlic (you may not want to use a whole clove if only making this recipe for one) & some black pepper. Serve & Enjoy! 

Indian Spiced Chicken Burger with Peashoot Salad, Mango Chutney & Sweet Butternut Squash Fries


 Tasty different take on a Chicken Burger Last Night. I used to make this with Pork Mince when I wasn’t on plan so I decided to lighten it up with Chicken. Now it’s near impossible to get Chicken Mince anywhere near where I live but it would be very worthwhile getting you’re lovely friendly Butcher to mince the Chicken for you, it would leave it lighter. I was standing in the middle of Aldis so just picked up a pack of their fillets & threw them in the food processor, granted they were slightly denser than intended but still gorgeous all the same so go with the Chicken mince if you can get your hands on it. Regarding the Curry Paste, it’s the Paste you want not a Sauce, Paste is used as a base for Sauce and is much more condensed, concentrated & flavoursome.

For the Burgers:

690g Chicken Fillet 
2 Slices Calorie Controlled Wholemeal Bread
30g Tikka Masala Curry Paste (I use Pataks)
2 tsps Ground Coriander 
1 tsp Ground Cumin 
1/2 tsp Tumeric
1/2 tsp Salt
Handful of Fresh Coriander 
For the Fries:
1 Small Butternut Squash 
Frylight
To Serve:
Slimbo Burger Buns
20g Mango Chutney 
Red Onion Sliced Finely 
Plum Tomato Sliced Finely 
Peashoot Salad 
Peel your Butternut squash (I know they’re a bugger to peel! 😂) and chop into chip shapes. Spray well with sprayoil and bake in a preheated oven at 220c for approx 35mins or until browning & cooked through. Meanwhile Blitz your bread into breadcrumbs in your food processor & set aside. Lightly blitz the Chicken Fillets until they are smooth, combine in a bowl with the breadcrumbs and the rest of the Burger ingredients & mix well but lightly with your hands. You might want to wear latex gloves it’s a bit messy! Shape into 4 equal sized burgers. Fry in a hot pan sprayed with sprayoil for around 10 mins each side or until fully cooked through (you might want to roll them around on their sides a bit when cooked to seal the edges) Be sure they’re well cooked by cutting into one slightly and checking the middle. Serve on the Bun with the Peashoot salad, Red Onion, Plum Tomatoe & Mango Chutney alongside your Butternut squash Fries & Enjoy! Serves 4 at 9 propoints a serving or just 3pp on F&H.

Melt in the Mouth Pulled Pork Sandwich with Smokey BBQ Sauce, Slaw & Hand Cut Home Fries

  Delectable! Soft as velvet pork & the smell of BBQ aroma in your kitchen is just divine! Only 2pps on Filling & Healthy! 

For the Pork Rub:Approx 1.5kg of Pork Shoulder 
1 White Onion 
1 Cup Chicken Stock 
3 Tbsps Paprika 
1 Tsp Red Chilli Flakes 
½ Tsp Salt 
½ Tsp Black Pepper 
1 Tsp Onion Salt 
½ Tsp Smoked Paprika 

Remove all visible fat from the pork. Mix all the rub ingredients together & rub well all over the pork. Cover & refrigerate for as long as possible, preferably overnight. Slice an Onion into 4 thick slices & place in the bottom of the slowcooker (or in an ovenproof dish if cooking in the oven) Place pork on top & pour chicken stock around. Cook on low in the slowcooker for 8 to 10 hours (150c Oven for 6 to 8 hours) until pork is cooked through & fall apart tender. 

  For the Smokey BBQ Sauce: 

1 Onion finely diced 
2 Cloves of Garlic crushed 
1000g Passatta 
4 Tbsp Tomato Puree 
80mls Red Wine Vinegar 
3 Tbsps Worchestershire Sauce 
2 Tsp Smoked Paprika 
1 Tbsp Sweetener 
½ Tsp Mustard Powder 
Salt & Black Pepper 

Lightly fry onion in spray oil until softened approx 5 mins. Add Garlic & fry for further 30 secs to 1 min. Add all the remaining sauce ingredients & simmer for 25 to 30 minutes until sauce slightly thickens & becomes glossier. 

  For the Handcut Home Fries:

 1 or 2 Potatoes per person 

Spray oil 

Peel potatoes & slice into chip shapes. Place in an even layer on a plate & microwave for 3 mins. Place on a baking tray in an even layer & spray with oil. Bake in a preheated oven at 200c for 25 to 30 mins until cooked through & browning. 

To Serve: 
1 Wholemeal Sandwich Thin 
1 Tbsp Reduced Fat Coleslaw 

Remove Pork Shoulder from cooker & discard the onion & chicken stock. Use 2 forks to shred the pork. Mix BBQ sauce through & keep warm. Serve on a Wholemeal Sandwich thin with 1 Tbsp of reduced fat coleslaw & the fries. Enjoy!

Lusciously Cheesy Hearty Lasagne

What is the most tempting flavoursome pasta dish you can think of? Lasagne of course! It’s naturally cheesy and carby by nature and yes, it takes a little bit of thought to make a skinny version but it’s not impossible, I see so many skinny versions with vegetables instead of pasta sheets & quark or yogurt instead of sauce but I’m sorry, I’m a bit allergic to those recipes, I have yet to come across one I’ve actually liked or enjoyed eating. I think this is by far a better healthy version and all it takes is just incorporating a few tweaks to lighten it up without losing any original flavour or texture. This is a no holds barred proper version of lasagne with no skimping or swapping ingredients, using proper lasagne sheets, proper homemade sauce, mountains of real cheese & chock full of fabulous flavour it’s just a bit lighter, win win! This Serves 6 peeople at just 12 Smartpoints or Macros 513Cal | Protein 41 | Carbs 62 | Fat 10. Here’s my humble offering:

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Creamy Fresh Guacamole with Smoked Paprika Tortilla Chips

  

This fresh zingy guacamole is a perfect dip to serve if entertaining friends with some gorgeous crunchy smoked paprika tortilla chips for dipping. Serves 4 at 4pp each & 3pp for a serving of chips, chips are free if you’re following F&H! 

2 Ripe Avocados 

1 Lime Juiced

1/2 Red Onion Finely Diced

1 Clove Garlic Minced

1/4 Tsp Ground Cumin

Salt

1/2 Red Chilli Finely Diced

Handful of Fresh Coriander

12 Cherry Tomatoes Quartered

1 WW Wrap per Person 

Smoked Paprika

  

Spray a baking tray with oil. Sprinkle Weight Watchers Wraps lightly with some water & sprinkle with Paprika. Cut into chip shapes & lay in a single layer on baking sheet. Cook in a preheated oven fan 150c for about 12 mins or until crisped but not too brown. Remove & allow to cool. Peel & chop avocados & place in a bowl, squeeze lime juice over immediately to prevent avocado browning & mash into a smooth paste with a fork. Add minced garlic, a small sprinkle of salt & cumin & stir in. Gently fold in red onion, chilli, tomatoes & fresh coriander. Cover & refrigerate for at least an hour to let flavours marry but this is best fresh so don’t make it too far in advance. A good tip for stopping avocados browning once cut is to save the stone & place it back in the avocado half you haven’t used or place the stone on top of the guacamole until ready to serve then remove, avocado turns brown very quickly once cut & the air hits it but this slows down the process as does adding acidic fruit such as the lime juice or lemon juice. Enjoy!

  

Melting Velvety Mozzarella Centred Italian Style Chunky Burgers with Steakcut Chips & Side Salad


  

These Burgers Ooze Sumptious Velvety Mozzarella when opened with Fabulous Steaming Hot Chips & a Fresh Crispy Rocket Salad on the side, lipsmackingly good! Perfect for the BBQ! Makes 4 Servings at approx 2pp on F&H & approx 10pps if counting.

For the Burgers:

1 pack extra Lean Steak Mince 

½ a White Onion Diced Finely 

1 tsp Sundried Tomato Pesto 

Handful of fresh Basil torn 

Salt & Fresh Black Pepper 

Splash of Balsamic Vinegar 

80g Fresh Mozzarella Reduced Fat 

  

Place mince in a bowl & add the pesto, fresh basil, salt & pepper, onion & balsamic vinegar. Mix gently but well. Form into 4 round balls. Split each ball in half & flatten into round patties. Place 20g of the fresh Mozzarella into each burger & seal the 2 patties together well encasing the mozzarella in the centre to form a burger. Make 3 more Burgers in the same fashion. Preheat a Griddle pan & fry the burgers for approx 8 minutes each side or until browned & cooked through. 

For the Steakcut Chips:

150g Raw Potato per person cut into chunky chip shapes.

Place on a plate & microwave for 3 minutes. Spray well with oil & place in a single layer into a preheated oven at 220c. Turn the heat down to 200c & cook for 25 to 30 minutes or until chips are brown & cooked through. Serve with Rocket & Cherry Tomatoes & you can add a Sandwich Thin for an 3 extra pro points or free on F&H as a bun for the burger if you wish. Enjoy!

Hearty Smokey Grilled Steak Burger & Handmade Fries

  

Can you believe all this is Free on Filling & Healthy except for 1pp for the reduced fat cheese slice! This really hits the spot for a family weekday favourite! Yum in the Tum! I hope you enjoy, here’s gbe skinny:

  • 1 pack lean steak mince
  • 1/2 an onion finely diced
  • 1 egg
  • 1/2 tsp smoked paprika
  • 1/4 tsp mustard powder
  • 1 tbsp tomato puree
  • Sprig of fresh thyme
  • 1/2 tsp dried oregano
  • Salt & black pepper
  • Potatoes
  • Rocket
  • Tomato
  • Reduced fat cheddar cheese slices
  • Mixed seed sandwich thin

 

Place the steak mince in a bowl and add in the diced onion, egg & seasonings, mix well together & form into 4 burger patty shapes. Peel & slice the potatoes into chip shapes, place in a single layer on a plate & microwave for 3 minutes. Place on a baking tray in a single layer & spray with oil. Bake in a preheated oven at 200c for approx 25 minutes or until cooked through & browning at the edges. Meanwhile fry the burgers in a griddle pan with sprayoil for approx 8 minutes each side or until fully cooked. Serve on the mixed seed sandwich thin on a bed of rocket, a slice of cheddar cheese & the tomato. You won’t be hungry after this one!