Cadburys Easter Treats

   
Here’s a quick glance at all your favourite Cadburys treats if you’re planning on indulging in a nice Easter Chocolate treat this weekend. I hear so many people remarking that Chocolate is too high in points now since the change to Smartpoints last January, Chocolate is in truth basically pure sugar when it comes right down to it, you only need to look at the nutritional values to see that & it is not encouraged in large amounts on any healthy eating plan or lifestyle that I know of – weightwatchers or otherwise. Treats should be just what their name implies – occasional treats, something to look forward to, savour and enjoy rather than daily indulgences if you are looking to change to a healthier, happier lifestyle for life. Yes you can still enjoy your treats & incorporate them where you can, after all it’s all about a healthy balance and enjoying the small joys in life and that’s why educating yourself on the best options available when you do decide on a treat is important too, so you can get the best value for your Smartpoints. Instead of focusing on how much Chocolate has increased in Smartpoints consider how much other items have reduced significantly in Smartpoint values like high protein foods which allows you to save more points for your treats and really appreciate and enjoy them when you do plan to indulge. I know I’m looking forward to my Chocolate fix at the weekend and I will savour every last piece! I hope you find the list useful whatever you choose to have and I hope you have a lovely Easter too. I 

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Delicious Fluffy Scrambled Egg with Bacon and Spring Onion on Wholemeal Toast

  
Good Morning! Breakfast this morning was Delicious Fluffy Scrambled Egg with Bacon and Spring Onion on Wholemeal Toast. 5pp or free on F&H. I hope you have a great day x 
1 Egg

1 Egg White 

1 or 2 Lean Bacon Medallions Diced

2 or 3 Spring Onions Chopped

A Dash of Skimmed Milk

Salt & Black Pepper 

Fresh Parsley to Garnish

1 Slice Brennans Be Good Wholemeal Bread
Lightly spray a saucepan with spray oil. Add the bacon and cook for a couple of minutes then add the spring onion and cook until softened. Whisk the egg and egg white in a bowl with a dash of milk seasoned with salt and pepper. Pour it into the saucepan over a low heat and gently fold the egg with a wooden spoon until they are cooked through. Toast the bread and serve the scrambled egg on top with a garnish of parsley if desired and enjoy!

Silky Smooth Baked Tomato Egg Cup with Grilled Bacon and Toasted Wheat Muffin Soldiers

  
I’m off work for the midterm hurray! So expect lots of lovely recipe ideas coming your way. Breakfast this morning was a silky smooth baked tomato egg cup with grilled bacon and toasted wheat muffin soldiers delicious! This little lot was only 6 pro points. I hope you’re having a fabulous Friday.   
One large tomato

One medium egg

Two bacon medallions

One wheat toasting muffin

Salt and pepper

Fresh chives  

Preheat your oven to 180c. Cut the top off the tomato and scoop out all the inside flesh and seeds. Place on a small baking tray you may need to cut a small bit off the bottom to make it stand upright. Carefully crack an egg into the tomato and season with salt and black pepper. Bake for 15 to 20 minutes depending on how soft you like your egg keep an eye on it to make sure it’s cooked to your liking. Grill your bacon medallions on each side for 4 to 5 minutes and toast the muffin. Cut the muffin into soldiers and serve with the tomato garnished with some chopped fresh chives and bacon enjoy!  

Fabulously Fluffy Sautéed Mushroom & Tomato Omelette with Fresh Spinach and Creamy Goats Cheese

  
Omelettes are extraordinarily versatile. It is widely regarded they are acceptable to eat as any meal of the day breakfast, lunch or dinner. If you have a carton of eggs in the house you are always guaranteed a good meal, from just a plain omelette to cheese, ham, peppers, onions the list is endless as to what you can chuck into them to create a filling and healthy meal. I also find it quite pleasant that they vaguely resemble a pizza! I had goats cheese and spinach leftover from yesterday’s caramelised onion and goats cheese pizza recipe so that is what I used to create this yummy weekend brunch. Just 5 propoints (or 2 on filling and healthy). I hope you’re having a wonderful Sunday.   
1 egg

2 egg whites 

A dash of milk

Salt and pepper 

Mushrooms sliced

Half a red onion diced

1 large handful of fresh spinach

6 cherry tomatoes halved 

30g goats cheese

Fresh basil to garnish

  
Fry the onion and mushrooms in a pan you’ve sprayed with oil for approximately five minutes until cooked. Throw in the handful of spinach and cook for a further minute or two until wilted. Beat the egg and egg whites together with a dash of milk and season with salt and pepper. Pour into the frying pan over the mushroom spinach and onion and top with the tomato halves and crumble the goats cheese over the top.   

Cook for 4 to 5 minutes on the hob then transfer under a hot grill to cook the top for a further 2 to 3 minutes until the goats cheese is melted and bubbling. Serve immediately garnished with the basil and enjoy!

  

Healthy, Low Fat, Lazy Tray Baked Full Irish Breakfast

  
When a cooked breakfast is the only thing that will hit the spot but you’re too darn lazy to start dragging pots & pans out of the cupboard! I’m off work Today (Yay!) in preparation for attending my cousins wedding at the weekend (as you know. hence the lower carb week) When I’m at home I like a hot breakfast, something you wouldn’t necessarily have everyday or during the week & let’s face it, the full Irish is the ultimate in luxury breakfasts! Lucky for me it happens to be low carb too served without any bread or carb accompaniments so that’s what I fancied today. This is Super Healthy due to being baked & using lowfat gluten free sausages (I always use Mallons sausages they’re simply the best). Lazy bones here has chucked it all in the oven & the only hardship there after was waiting on it to cook. Delicious & healthy too only 5 propoints or 2 on the Filling & Healthy plan this serves 2.   
4 Low Fat Gluten Free Mallons Sausages

2 Lean Bacon Medallions

2 Eggs

8 Mushrooms

8 Cherry Tomatoes

Fresh Thyme 

Black Pepper

Sprayoil 

Preheat your oven to 200c. Place a large baking tray in the oven for about 5 minutes to heat it through. Spray the tray with oil & add the sausages & spray them too. Bake for 15 minutes. Add the bacon & mushrooms & bake for a further 10 minutes or so. Add the tomatoes for 5 to 8 minutes (you can season everything at this point with a sprinkle of the thyme leaves & black pepper) & when they are cooked & everything looks nearly done make 2 wells in the bake & carefully crack in 2 eggs. Return to the oven for 6 to 8 minutes or until the eggs are cooked to your liking. Serve with a cuppa hot tae & 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! 

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!