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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How to make Hot Golden Crispy Chunky Oven Baked Chips with Malt Vinegar, Sea Salt & Cheat’s Garlic Mayo – An Easy Step by Step Guide


Mmmmmm Chips….. Drool! Steaming hot & fresh from the oven sprinkled with salt & a dash of sharp malty vinegar to add to the heavenly combination & a cheat’s easy garlic mayo for dunking, my idea of a heavenly Saturday Night Tea! Who says you can’t enjoy the finer things in life when sticking to a healthy eating plan! These are perfect & so easy on your Smartpoints you could even add a small wholewheat roll to make a chip butty, have them with a healthy fried egg done in sprayoil, splash out & enjoy them with a beautiful fillet steak, or just enjoy them as they are, on their own in all their glory, the options are bountiful. This is the best method I have found to make them. The Smartpoints value will depend on the raw weight of potato & mayo used & size of portion you desire & they are listed below.  Continue reading

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!  

Cheats Easy Peasy Quick & Healthy Chicken Tikka Masala & Basmati Rice

  
This is so easy I’m nearly embarrassed to call it a recipe! Ideal for days when you don’t want to slave over the stove & just want something quick, tasty, comforting & convenient. It makes a lovely creamy tikka masala sauce & using a full roasted chicken fillet per serving guarantees it is satisfying & filling too. Apologies for the delay in posting the recipe if you follow my blog on facebook or instagram, but I made this last night as a quick stop gap dinner & had no intention of blogging it until I seen how nice it turned out how gorgeous it tasted & I just had to share with you all, so better a late recipe than not posting one at all I say! I conjured this up just for me so this serves 1 person (you can double the recipe to serve 2) and it’s 10 propoints for the lot you can have it for 1pp on the filling & healthy plan provided it’s made with whole grain basmati rice instead. I hope you enjoy:
1 Medium Chicken Fillet

250ml/300ml Passata

15g (a level tbsp) Tikka Masala Curry Paste

Onion Diced (enough for 1 person about ¼ or ½)

Red Pepper Sliced (enough for 1 person about ¼ or ½)

¼ Tsp Cumin Seeds

A Pinch of Garam Masala

A Pinch of Tumeric

A Pinch Dried Cumin

A Tiny Pinch of Chilli Powder

1 Tbsp Fat Free Natural Yoghurt

Fresh Coriander Leave to Garnish

125g Cooked White Basmati Rice  I roasted the chicken fillet in the oven first, you can dice it & fry it until cooked through either whichever you prefer. I baked it on tinfoil in a preheated oven at 200c for 25 minutes or so. Meanwhile cook the rice according to packet instructions. Heat a medium saucepan & spray with oil. When hot add the cumin seeds & fry for a few minutes to release their flavour. Add the onion & red pepper and lightly fry until softened (about 8 to 10 minutes). Add in the Tikka Masala paste & stir for a few seconds coating the onion & pepper. Pour in the passata (about ½ a 500g carton add a bit more if needed) & add in all the dried spices (garam masala, turmeric, dried cumin, chilli powder) use as much as desired, I used a small pinch of each just to enhance the flavour of the curry paste. Simmer over a medium low heat until the passata thickens into a sauce like consistency (15 to 20 minutes). Remove the sauce from the heat & chop your roasted chicken into fairly large chunks & stir through the sauce. Add the yogurt & stir it through well. Serve over the hot basmati rice garnished with some of the fresh coriander leaves & enjoy!