A few people were asking about this dinner from my food diary yesterday so I decided to pop it up on the blog for you. I love stirfry because you can really bulk it out with colourful fresh veggies for a huge dinner that’s easy on Smartpoints. The salmon is lightly dusted with Chinese 5 Spice & Red Chilli Flakes before oven baking it to keep it incredibly moist & soft. This serves 1 but can be doubled up if serving 2. It’s 13 Smartpoints (or 7 Smartpoints on No Count due to noodles not being free but you could certainly serve it with brown rice instead and it would be 2 Smartpoints on No Count). Continue reading
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
Roast potatoes are usually very high in calories because they are usually cooked in lots of fat be it oil, butter or lard. Well you don’t have to miss out with my healthy version which are just as golden and crispy without lashings and lashings of oil. These are the most perfect accompaniment to a lovely Sunday roast or a mid week roast chicken. This lovely lot serves four and comes in at just 4 Smartpoints or Free on No Count (3 pro points per serving or free on filling and healthy). These are simple to throw together & are infused with the gorgeous flavour of rosemary and sweet garlic.
600 g of potatoes
Two cloves of garlic
Preheat your oven to 220c. Place your baking tin into the oven to heat. Peel the potatoes and chop into large pieces. Cook the potatoes in a pot of boiling salted water for approximately 10 minutes. Drain the potatoes and returned to the pot overheat for a few minutes to steam them dry, they’ll be slightly fluffy around the edges which is perfect for roasties.
Remove the baking tin from the oven and carefully please the potatoes in a single layer with space between each. Pour the stock over and season with pepper and chopped fresh rosemary leaves. Spray the potatoes lightly with spray oil. Place the two garlic cloves into the tray also. Bake in the oven for an hour turning carefully halfway through cooking time and give them an extra spray of oil, the stock will have evaporated at this point & infused all its flavour & given a lovely crust. Serve and enjoy!
I swear I must have been French or Italian in a former life! If it’s got Cream, Cheese & Carbs I’m gonna eat it. I first made Dauphinois back in the day when I was a young ‘un at school, we went on a school trip weekend away to learn French for the Leaving Cert & cooked French food to consume. Considering I was a strict Vegetarian at the time (I was Veggie for 14 whole years) It’s all I had to eat for the whole weekend, that & french bread, everything else was meat based! Anyway here I am now pairing it with my carnivore instincts & a lovely juicy fillet steak yum! This comes in at 13pp for the lot, not bad going for a creamy cheesy dish. The steak was 180g and comes in at 6 (you’ll have to point your steak according to weight) the Dauphinois serves 4 at a decadent 7pp a serving, the broccoli is of course free! This is definitely a Filling & Healthy plan meal coming in at a mere 3pp for the cream & cheese part if you’re following that plan. I hope you enjoy as much as I did! 600g Potatoes thinly sliced
200ml Cooking Cream
142ml Skimmed Milk
1 Onion Finely Diced
A few Sprigs Fresh Thyme
1 or 2 cloves garlic crushed (depending on how garlicy you like your potatoes)
40g grated reduced fat cheddar
Salt & Black Pepper
4 Irish Angus Fillet Steaks
A packet of Tenderstem Broccoli
Take your steaks out of the fridge & allow them to come to room temperature before cooking. Parboil your sliced potatoes in a pot of boiling water for 10 minutes, drain & cool for a few minutes. Pop them into an ovenproof dish with the thyme, garlic, salt and pepper and cream & milk, gently mix with a wooden spoon being careful not to break the potatoes too much. Place in a preheated oven for 35 minutes, I usually add the cheese on top when there’s about 20 minutes cooking time left otherwise the cheese can become too brown. Season your steak with pepper (I never add salt at this stage as I find it draws out too much of the steak juices) and fry in a very hot griddle pan sprayed with sprayoil for approximately 2 minutes each side for rare or a bit longer if you like your steak well cooked. Meanwhile place your broccoli in a pot of boiling water for 4 or 5 minutes until cooked. Always rest your steak for a few minutes before serving so the juices have a chance to soak back into the steak making it extra tender, I usually place them on a plate & cover with foil to keep them warm for a few minutes. Serve it all up & season with salt and pepper as desired & enjoy!
1 WW Petit Pain
Salt & Pepper
Red Sweet Ramiro Pepper
40g Reduced Fat Mozarella
1 Medium 50g Pepperoni
2 Tbsps Lighter than Light Mayo
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!