Remember I devised my anti-bloating survival guide when I was attending my Lovely Cousins Hen Party 2 weeks ago? Well the Wedding is next week and I bought a beautiful dress yesterday for it so I’m implementing my anti bloat strategy again so I can feel as comfortable & confident as possible in my gorgeous new dress. This means lowering carbs for the week & this quiche is a perfect low carb lunch or even dinner served with salad or vegetables. It’s creamy from the milk & ricotta & deliciously tasty flavour comes from the crispy bacon. This makes 6 servings at only 3 propoints a serving (1 propoint of the filling & healthy plan), trust me with this recipe you really don’t feel like you’re missing out on carbs at all!
4 Whole Eggs & 2 Egg Whites *150g Ricotta Cheese crumbled
100ml Skimmed Milk
4 Lean Bacon Medallions diced
10g Finely Grated Parmesan
180g Bag Fresh Spinach
1/2 Tsp Dried Parsley
1/2 Tsp Dried Thyme
1/4 Tsp Garlic Granules
A Pinch of Nutmeg
Black Pepper (I’m avoiding Salt for the week but add it if you wish)
*The Ricotta was 5 propoints for 150g with the brand I used (Supervalu own brand) Make sure to check whatever brand you buy to make sure of points as they can differ & you may get more or less ricotta for your points.
Prepare your Bacon & Spinach in advance as it needs time to cool down. Spray a large frying pan with oil & fry the diced bacon for approximately 4 minutes over a medium heat until fully cooked. Add the spinach to the pan & cook for a further minute or two until the spinach wilts down. Drain the bacon & spinach mix in a colander as the spinach will release a lot of water & allow to cool completely. When cool gently squeeze the mix to drain a bit more moisture out of the spinach. Preheat your oven to 190c. In a large bowl mix all the ingredients except the parmesan & add the cooled spinach & bacon. Whisk well with a fork & pour into a 9 or 10 inch quiche dish you have sprayed with oil (I spray a few squirts of oil & then spread it around the dish with a pastry brush for even coverage). Place into the preheated oven for approximately 45 minutes or until cooked through & the eggs are set. About 15 minutes before the end of cooking time sprinkle the grated parmesan on top & return to the oven. Allow to cool for 10 minutes before serving cut into 6 pieces serve with salad or vegetables & Enjoy!
A Beautiful & extremely easy Summer Pasta Lovely Soft Roast Chicken with a Delicate Zesty Lemon Creamy Sauce, Fresh Asparagus & Petit Pois. Seriously quick to make due to the ready roasted chicken. Serves one but quantities can be easily multiplied if feeding more. This is 10 propoints or can be made for free on the filling and healthy plan 👌💕
75g Ready Cooked Roast Shredded Chicken Pieces (you can use up to 90g for the same 2 propoints this is what was left in the packet I used so add a bit more if you like or alternatively you can cook & point your chicken if following F&H)
220g (Cooked Weight) Tagliatelle (use wholewheat if following the F&H plan)
1 Large Heaped Tbsp of Quark Cheese
6/7 Fresh Asparagus Spears
A Squeeze of Fresh Lemon Juice (about a Tbsp) & about 1/2 the Lemon Zest Grated Finely
A Handful of Fresh Basil Leaves
1 Tbsp Frozen Petits Pois Peas
Salt & Black Pepper
A Tiny Bit of Dijon Mustard (*Optional)
Prepare the Tagliatelle according to packet instructions in a large pot of already boiling salted water. When there is about 6/7 minutes left on the Pasta cooking time add the Asparagus Spears in to the same pot (Trim the hard stems off the bottoms of the spears first). Meanwhile heat another Saucepan over a medium heat, spray with oil & add the Cooked Chicken & Peas for about 4 minutes (add the Chicken for much longer about 12 minutes or until fully cooked through if you’re not using precooked Chicken). Add in the heaped tablespoon of Quark to the Chicken & Peas & a few Tbsps of the starchy cooking water from the pasta pot to thin out the quark & melt it into a creamy sauce. Add the squeeze of Lemon Juice & season with salt & black pepper (you can add the tiny bit of Dijon Mustard at this stage if using). Stir well thinning out the sauce with more pasta cooking water if needed. Drain the Pasta & Asparagus & add to the sauce. Add in the Basil Leaves & Lemon Zest & Stir well coating all the Pasta with the sauce. Serve immediately & Enjoy!
Did you know Basmati Rice can only be grown & harvested in one place on Earth? At the foothills of the Himalayas so it has a specialness, a distinctive magical aroma & fluffy texture you don’t get with ordinary wholegrain rice, the name itself means full of aroma so it is worth trying it if you’re not a fan of the usual brown wholegrain rices. I find cooking this in the slow cooker makes the beef beautifully ‘fall off the fork’ tender & allows the flavours & spices to marry over a long period of time to give a truly flavourful dish. This is totally free on F&H & just 10pps! Serves 4.
400g Pack of Diced Steak Pieces
1 White Onion Sliced
1 Red Pepper Diced into large pieces
1 Yellow Pepper Diced into large pieces
1 Can Plum Tomatoes Loosely Chopped (you can chop them in the can before adding)
¼ Fill Empty can from tomatoes with water & add
½ Beef Stock Cube
2 Tsps Tomato Puree
1 Thumb Sized Piece of Fresh Ginger Grated
1 Tsp Ground Coriander
½ Tsp Ground Cumin
1 Clove Garlic Crushed
1 Tsp Chilli Flakes
1 Tbsp Garam Masala
1 Tsp Tumeric
1 Tbsp Madras Curry Powder
Wholegrain Basmati Rice (150g cooked portion per person)
Put Everything except the fresh coriander into your slow cooker, give it a stir & turn it on low for about 9 hours stirring every so often if you think of it. This shouldn’t make a watery sauce but slow cookers, I know, can be tricky to get a nice thick sauce, here’s what to do to make sure; Check the curry a couple of hours before it’s done, if it’s still too watery turn your slow cooker to high & leave the lid off for the remaining time. If it’s still too watery 20 minutes from complete cooking time add 1tsp of cornflour to a small amount of water in a glass & mix well, stir this through & allow to cook for the remaining 20 minutes. Cook your rice according to the packet instructions don’t forget to add a bit of salt to the cooking water (quick tip: never add salt until your water is already boiling, this goes for pasta too as it slows the water down from boiling & it will take longer) Stir through your fresh coriander just before serving. Serve with the rice & enjoy!
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:
I love changing things up & coming up with new & interesting recipes to keep me on my toes & keep my weight loss journey from getting old & predictable. I’m always looking for new ways to cook mince rather than the usual spag bol & burgers & this recipe is perfect. Gorgeous Grilled, Lightly Fried with Sprayoil on a Griddle pan or absolutely perfect for BBQing with Summer just around the corner!
I love Risotto, there’s something very comforting about a warm creamy bowl of rice bursting with masses of flavour. It has a bad rap for being tricky to make but it’s really not all that hard just a little bit time consuming with all the stirring but so worth the effort. Chicken & Chorizo are a flavour combination made in heaven & the basil & parmesan lift this dish to another level! You would never guess this is a skinny version coming in at just 12 Smartpoints ( 11 Smartpoints on No Count or 11 Propoints or 9 Propoints on the Filling & Healthy plan) Enjoy!
- 240g Arborio Rice
- 2 Chicken Fillets diced into small chunks
- 120g Chorizo Sausage, skin removed & finely sliced
- 1/2 Large Onion diced
- About 1 & 1/2 litres Chicken Stock made with 1 Stock cube
- 40g Grated Parmesan
- 1 Garlic Clove
- Handful of Piccolini Basil (or normal Basil will do)
- Salt & Pepper
Put a medium pot of boiling water onto the heat and add your Chicken Stock cube. Keep the stock simmering on a low heat the entire time. In a large pot, gently dry fry the Chorizo over a medium heat for around 5 mins until the natural oil is released. Remove from pan & place in a bowl, set aside. Gently fry the Chicken Pieces in the Chorizo Oil for 5/8 mins until cooked through. Place in the bowl with the cooked Chorizo & set aside.
Fry your onion for 5 mins in the same pan until soft & add the rice, fry for approx 4mins until rice grains go slightly translucent with a white centre. Crush your garlic into the pot & fry for 30 secs. Add a ladel of stock & you can add the cooked Chicken & Chorizo back into the pot at this stage. Season with Salt & Pepper. Keep stirring regularly as this massages the starch from the rice & continue adding the stock a ladle at a time making sure that all the previous stock is absorbed before adding the next ladle (when you drag the wooden spoon across the bottom of the pot the Risotto should stay parted for a few secs, this is how you know the previous stock has been absorbed.)
The Rice will take approx 20mins to cook through. You don’t need to add all the stock just as much as it absorbs in the cooking time. Take off the heat. Add your grated Parmesan & Basil, stir and cover with a lid and allow to rest for 5 minutes & Enjoy!
This is an amazing recipe, the smell in your kitchen while cooking it is just heavenly! This is adapted from Jamies 30 Minute Meals, he makes this with Prawn but I much prefer Chicken so here it is:
- 2 stalks of lemongrass
- 1 fresh red chilli
- 2 cloves garlic
- A bunch of fresh coriander
- 2 jarred red peppers in brine
- 1 heaped tsp tomato puree
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2cm (¾in) piece of fresh ginger
- 2cm (¾in) piece of fresh galangal (optional)
- 1 x 400g tin of reduced fat coconut milk
- 2 shallots sliced
- 2 limes, to serve
- 4 chicken fillets diced
- wholegrain basmati rice
Put everything except the shallots, lime, chicken & rice into a food processor & blitz until smooth, your kitchen is going to smell absolutely divine! Put your rice on to cook as per packet instructions. Meanwhile lightly fry the shallot (or onion will do either) in sprayoil until soft approx 4mins. Add all the thai curry paste you whizzed up into the pot & lightly fry for a few mins. Add low fat coconut milk & raw diced chicken straight to the pot (this keeps it much softer than browning it first) Simmer over medium heat until chicken is fully cooked (approx 15 to 20mins) Serve over the cooked rice with lime wedges to squeeze over & enjoy! Serves 4 at 2pps on F&H or approx 12pps