Delicate Thai Spiced Turkey Patties with Toasted Sesame Carrot Fries & Mango Chutney Mayonnaise

 Continuing on from my last post the low carb week continues… this is just fabulously tasty & so flavoursome! 2, yes there’s 2! Beautifully Spiced Turkey Burgers & Toasted Sesame Flavoured Carrot Fries for just 6 propoints per serving  (Just 1 propoint on filling & healthy) serves 2.   
For the Sesame Carrot Fries:

6 Carrots peeled & cut into fries

1 Tsp Sesame Oil
For the Thai Spiced Turkey Patties:

400g Turkey Mince

2 Spring Onions finely chopped 

A Small Handful of Fresh Coriander 

1/2 Tsp Grated Ginger 

1/2 Red Chilli finely diced 

1 Tsp Reduced Sodium Soy Sauce

A Small Dash Fish Sauce

Juice of 1/2 a Lime

1 Garlic Clove Crushed
For the Mango Mayonnaise:

1 Tbsp Mango Chutney 

1 Tbsp Lighter than Light Mayonnaise 
To Garnish:

Baby Gem Lettuce 

Cucumber

Carrot  

Peel & chop the carrots into chip shapes & place in a bowl with the sesame oil. Shake them around to evenly coat them in the oil & place them into a preheated oven at 220c for 35 to 45 minutes until cooked through. Meanwhile add all the patty ingredients to a large bowl & mix gently bit well being careful not to compact the meat too much to keep the patties light and not dense. Shape into 4 equal sized burger/patty shapes & fry in a preheated griddle pan sprayed with oil over a medium heat for 6 to 8 minutes each side or until completely cooked through. For the Mango Chutney Mayonnaise simply mix the Mayo & chutney well together in a small bowl. Arrande some baby gem lettuce leaves in a circle on your plate & add slices of cucumber & carrot shaved with a vegetable peeler. Lay the thai patties on top & spoon over a tablespoon of the mayonnaise. Serve with the hot sesame carrot fries & Enjoy!

  

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Strawberry, Raspberry & Mango Chocolate Cheesecake Dessert Pizza with Fluffy Miniature Marshmallows

  I may or may not have just eaten this instead of a proper Dinner, totally disgraceful, I ought to be ashamed of myself but it’s so healthy & low in points I’m not even sorry! Sorry not sorry! The entire dessert pizza comes in at 8pp or just 4pp on F&H if you can even believe it. It serves 2 happy campers so 4pp per person or 2pp on F&H happy days! This one is ultra delicious for sure. You can follow the recipe if you’re inclined to eat pizza for breakfast, dinner & dessert like me!  1 Weightwatchers Tortilla Wrap

50g Lightest Philadelphia Cream Cheese

50g 0% Fat Greek Yogurt

1 tsp Sweetener 

2 drops of Vanilla extract

15g of Chocolate Spread

A Couple of Fresh Strawberries, Raspberries & Mango cubed

15g Mini Marshmallows   Fry the wrap in a pan sprayed with sprayoil over a medium heat for a couple of minutes each side until browning, this crisps up the wrap to hold the toppings without being too soft. Allow to cool completely. Meanwhile mix the cream cheese, yogurt, sweetener, chocolate spread & vanilla well in a bowl & refrigerate for a while to cool. Spread the Cheesecake Chocolate mix generously over the wrap base & top with the fruit & marshmallows. Slice & enjoy! 

  

Spicy Crispy Chicken Goujons on a Homemade Flatbread with Mango, Coriander & Sweet Chilli Sauce Served with Sweet Potato Fries

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*repost from FB Blog* Beautiful Dinner Tonight, Spicy Crispy Chicken Goujons on a Homemade Flatbread with Mango, Coriander & Sweet Chilli Sauce Served with Sweet Potato Fries. Yummo! The Flatbreads are 6pps each and are huge! Let me tell you, this makes a tonne of food! I hope you enjoy this one guys, you could have the crispy chicken goujons on their own or with fries either or the flatbreads would make an excellent base for homemade pizzas! Hope you’re all having a great Friday! Serves 2 at 12pp each or 5pp on F&H

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For the Flatbread:

Makes 6 at 6pp each, 1 Flatbread serves 2 people

250g Plain White Flour

3/4 of a tsp of Dried Yeast

1 tsp Sugar

1 tsp Olive Oil

A pinch of Salt

2 Tbsps of Fat Free Greek Yoghurt

120ml Water

Mix the Flour, Yeast, Sugar & Salt in a bowl. Make a well in the centre & add the Yoghurt oil & half the water. Mix together & slowly add the rest of the water while forming a dough. Knead the dough for 10 minutes & palce in a bowl sprayed with sprayoil & cover. Leave in a warm place for 1 hour until it doubles in size. Knock back the air by punching the dough & divide into 6 evenly sized balls. Roll out the dough into a thin flat circle. Place on a baking sheet on greaseproof paper & leave for 20 minutes to rest. Fry the flatbread in a pan with sprayoil for 2 minutes each side or until browning in spots & bubbling slightly.

For the Spicy Crisp Chicken Goujons:

30g Cornflakes

1/2 a tsp of Smoked Paprika

1 tsp Dried Oregano

Salt & Pepper

1 Egg

1 Chicken Fillet

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Crush the Cornflakes, the easiest way is to place them in a food bag & bash them with a rolling pin. Mix the Paprika & Oregano into the cornflake crumbs & season well with salt & pepper. In a seperate bowl beat the egg. Cut the Chicken into bite sized chunks & dip into the egg & then into the cornflake crumbs & coat well, Place on a baking tray lined with greaseproof paper & bake in a preheated oven at 200c for approximately 20 minutes or until fully cooked through.

For the Sweet Potato Fries:

2 Medium Sweet Potatoes

Cut the sweet potatoes into skinny fries, spray with sprayoil & place in a single layer in the oven. Bake in a preheated oven at 200c for 20 minutes or until cooked through.

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To Serve:

Red Onion Sliced

Mango diced into cubes

Fresh Coriander leaves torn

Cherry Tomatoes Halved

1 Tbsp Sweet Chilli Sauce.

Assemble all the ingredients onto the flatbread & drizzle with the sweet chilli sauce, divide between 2 & serve with the hot fries. Enjoy!

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Tropical Mango & Kiwi Eton Mess

  
*repost from fb blog* Hot Valentine’s date? Schmooze them with this delicious treat! Tropical Mango & Kiwi Eton Mess! I seen a similar recipe in this months weightwatchers magazine & adapted it a bit, made it a wee bit sweeter! This serves 2 at approx 2pps each. Mix 200g 0% Fat Greek Yoghurt with a few drops of Vanilla Extract, Swirl 2tsps Sweet Freedom Syrup lightly through the Yoghurt. Chop 1 Mango & 2 Kiwis and Mix together with flesh of 2 Passionfruit. Layer Yoghurt, Fruit & 2 Meringues broken into pieces into 2 glasses. finish with some Greek Yoghurt Mix, Some Broken Meringue Pieces & Some of the Fruit to decorate (I also used a bit of mango puree left over from yesterdays dessert recipe) Enjoy!    

 

Luscious Mango & Passionfruit Layered Puds

  
*repost from fb blog* I have a Beautiful Low Fat Valentine’s Dessert for you my lovelies! Luscious Mango & Passionfruit Layered Puds. Scrumptious! Here’s the Skinny: Crush 2 Gingernut Biscuits into the bottom of your glasses (4 small or 2 medium) Mix 100g Lightest Cream Cheese, 100g 0% Fat Greek Yoghurt, 2 Tbsps Sweetener & Couple drops of Vanilla Extract in a bowl. Peel & Slice 1 Mango & Puree in a bowl with a hand blender or in a food processor until smooth, add 4 tbsp Mango Puree to the Yoghurt mixture & mix well. Top the Biscuit crumb with the Yoghurt Mixture & spoon the rest of the Mango Puree on top. Refrigerate for about an hour to set. Slice 2 Passionfruit & spoon on top of the Puds. 3pps each! Yumdiddlyumptious!!!    

 

Indian Spiced Chicken Burger with Peashoot Salad, Mango Chutney & Sweet Butternut Squash Fries


 Tasty different take on a Chicken Burger Last Night. I used to make this with Pork Mince when I wasn’t on plan so I decided to lighten it up with Chicken. Now it’s near impossible to get Chicken Mince anywhere near where I live but it would be very worthwhile getting you’re lovely friendly Butcher to mince the Chicken for you, it would leave it lighter. I was standing in the middle of Aldis so just picked up a pack of their fillets & threw them in the food processor, granted they were slightly denser than intended but still gorgeous all the same so go with the Chicken mince if you can get your hands on it. Regarding the Curry Paste, it’s the Paste you want not a Sauce, Paste is used as a base for Sauce and is much more condensed, concentrated & flavoursome.

For the Burgers:

690g Chicken Fillet 
2 Slices Calorie Controlled Wholemeal Bread
30g Tikka Masala Curry Paste (I use Pataks)
2 tsps Ground Coriander 
1 tsp Ground Cumin 
1/2 tsp Tumeric
1/2 tsp Salt
Handful of Fresh Coriander 
For the Fries:
1 Small Butternut Squash 
Frylight
To Serve:
Slimbo Burger Buns
20g Mango Chutney 
Red Onion Sliced Finely 
Plum Tomato Sliced Finely 
Peashoot Salad 
Peel your Butternut squash (I know they’re a bugger to peel! 😂) and chop into chip shapes. Spray well with sprayoil and bake in a preheated oven at 220c for approx 35mins or until browning & cooked through. Meanwhile Blitz your bread into breadcrumbs in your food processor & set aside. Lightly blitz the Chicken Fillets until they are smooth, combine in a bowl with the breadcrumbs and the rest of the Burger ingredients & mix well but lightly with your hands. You might want to wear latex gloves it’s a bit messy! Shape into 4 equal sized burgers. Fry in a hot pan sprayed with sprayoil for around 10 mins each side or until fully cooked through (you might want to roll them around on their sides a bit when cooked to seal the edges) Be sure they’re well cooked by cutting into one slightly and checking the middle. Serve on the Bun with the Peashoot salad, Red Onion, Plum Tomatoe & Mango Chutney alongside your Butternut squash Fries & Enjoy! Serves 4 at 9 propoints a serving or just 3pp on F&H.

Creamy Mini Strawberry & Mango Pavlovas

  

Premade meringue nests are the oldest trick in the book to curb a sweet tooth while watching your figure. Sweet & Light they are a perfect lowfat easy summer dessert option with fruit & squirty cream for as low as 2pps! I gave this 3pp as the meringue nest is slightly larger than usual. This is simply 1 Meringue Nest, 20g of Light Whipped Squirty Cream & Freshly Chopped Strawberries & Mango. Summer in a bowl! Hope you’re all enjoying the fabulous sunshine today!