Exquisitely Spiced Roasted Butternut Squash & Cumin Soup


The evenings are getting dark, the leaves are turning beautiful bronze , russet & golden shades & autumn has definitely made its presence known. I have a beautiful warming autumnal soup for you to try to warm up the colder days, gorgeous roasted butternut squash. Butternut Squash is notoriously difficult to peel & guess what, you don’t even have to peel it for this recipe – excellent news! This is simple & filling & fantastically low at 0 smartpoints for the whole recipe. This will make a good batch of 5 to 6 servings & can be frozen if you wish.  Continue reading

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Gorgeously Hearty and Healthy, Chunky Minestrone Soup

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The russet colours of autumnal leaves are in their full array, there is a distinct chilly bite to the air, warm fluffy fleece blankets and soft woollen socks are back in action and it’s most definitely soup season again. Is there anything more comforting on a cold autumn evening than a big steaming hot bowl of filling and delicious soup, nope there is nothing I know that can fill that heart-warming role to the same perfection. I have a beautiful chunky minestrone soup recipe for you that won’t even require any bread or other accompaniments as the addition of whole wheat pasta and cannellini beans make it a filling meal all in itself. Continue reading

Tummy Warming Roasted Vegetable Soup

 Aldi sell these soup mix packs for €1.49. I decided to roast my veg in the oven to make the soup as I feel you get a more in-depth flavour from the vegetables from roasting them. I peeled and chopped all the veggies into equal sized pieces and sprayed a baking tray with spray oil, seasoned the veg with salt and pepper and sprinkled over fresh thyme leaves. I added two cloves of garlic with the skin left on. I roasted these in a preheated oven at 200 Celsius for 30 minutes.  

I transferred into a saucepan with 1 1/2 pints of boiling water and a chicken stock cube. I squeezed the soft roasted garlic out of the skins into the pot. I continued to cook for about 15 minutes to allow the flavours to develop. I blitzed with a hand blender adjusted the seasoning to taste and added a small bit more water as it was slightly thick. And Voilà! A beautiful autumnal roasted vegetable soup easy peasy! Free on all plans & guaranteed to keep you full. I hope you’re having a lovely Thursday x 

Sweet Piccolo Tomato & Creamy Mozzarella Grilled Pitta Pizzas with Fresh Basil & Red Onion

  
Culinary elaborations have their time and place but sometimes the simple quick and easy ideas are best. Pitta pizzas are so versatile you can basically put whatever you fancy on them peppers, mushrooms, ham, pineapple, chicken the list is quite endless. This was lunch today coming in at 7 propoints but you could easily make this for 5pp as I didn’t have any weight watchers pitta breads in the house and these are full fat white pitta breads from Aldi which are 5pp each (you can have this on filling and healthy for just two pro points for the cheese if you use the weight watchers pittas). I hope your Wednesday is wonderful!   
One pitta bread

A squeeze of Passata 

1 Tbsp of tomato purée 

A sprinkle of oregano

Salt and black pepper

Piccolo tomatoes halved

60g reduced fat mozzarella

Red onion sliced

Fresh basil leaves  

Toast the pitta bread in a toaster or under a hot grill and slice open lengthways into 2 halves, be careful of escaping steam. Mix together the passata, tomato purée & oregano and season with salt and pepper. Spread generously over each half of the pitta bread. Slice the tomatoes and red onion and lay on top. Dot the mozzarella across the pizzas and season with salt and pepper. Place under a hot grill for 3 to 4 minutes until the cheese is melted and bubbling. Garnish with the fresh basil leaves, devour and enjoy!  

Simple, Filling Potato & Leek Soup

 
Soup is my ultimate go to lunch, it is the best filling meal by miles for very little points indeed. Variety is key when it comes to soups as if you eat the same one constantly you are going to get very bored of it very quickly. This particular soup is especially filling due to the potatoes. A perfect lunchtime stop gap to erase the hunger pangs and it’s lunch sorted for several days in one go! Happy days! This makes 4 to 5 servings at 2 propoints (it’s free on filling & healthy). Here’s the skinny.  
400 g potatoes peeled and cubed

2 leeks sliced and washed

1 onion finely diced 

1 clove garlic

1 chicken stock cube

1 1/2 pints of boiling water

142mls skimmed milk

2 bay leaves

Fresh thyme 

Salt and pepper  Fry the onion & leeks in a saucepan sprayed with oil over a medium heat for approximately five minutes until softening. Add the crushed garlic and continue to fry for 30 seconds. Add everything else except the milk to the pot, season with salt and pepper and simmer for about 20 minutes until the potatoes are soft. Remove from the heat and remove the bay leaves. Blend with a hand blender and pour in the milk stirring well. Return to the heat, if serving immediately, for a couple of seconds to gently heat through the milk. This will keep in an airtight container in the fridge for up to 3/4 days, it is also suitable for freezing. Enjoy!  

Sumptuous Creamy Goats Cheese, Velvety Parma Ham, Spinach & Balsamic Glazed Red Onion Petit Pain Pizzas

  
A bit of a posh lunch today! I have made petit pain pizzas before using many variations and decided to give them a decadent twist today using creamy goats cheese and beautiful Parma ham, it is the weekend after all! It’s a little bit of effort caramelising the onions but worth every second. These come in at a very healthy 6 propoints (or 3 pro points on Filling and Healthy). Here’s the skinny:  
1 Weight watchers petit pain 

One red onion finely sliced

30 g of goats cheese

One slice of Parma ham

A good handful of fresh spinach

2 teaspoons of Balsamic vinegar

Tomato purée 

Salt and black pepper  

Bake the petit pain as per packet instructions and set aside to cool for 10 or 15 minutes. Fry the onion in a medium saucepan sprayed with oil over a low heat for about 10 minutes until soft them add the balsamic vinegar and cook for a further 5 to 10 minutes until the onion is broken down, caramelised and brown. Wilt the spinach in a saucepan over a medium heat this will only take a few minutes. Always put on more spinach than you think you’ll need it shrinks down to nothing. Split the roll in half lengthways with a sharp knife. Spread on a small bit of tomato purée on each half & layer the spinach on top then add a layer of the onion. Arrange the Parma ham on top split evenly between the two pizzas. Slice the goats cheese and & lay on top. Season with salt and black pepper. Grill under a medium heat for two minutes or so until the goat cheese is brown and melting enjoy!