You might have noticed the recurring theme this week is quick, easy and healthy. It has been one of those weeks it really has! But don’t worry we all have those kinds of weeks & I’ve got you covered with quick & easy tasty meals to make your life a little simpler if you’re having a hectic week too. Tonight’s dinner honestly couldn’t be more easy to throw together in a hurry. This serves 1 person at 11 Smartpoints (2sp no count) or Macros 573cal, P79, C45, F8. Continue reading
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.
2 egg whites
A dash of milk
Salt and pepper
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!
Looking for a special weekend dinner? then look no further! This delicate creamy pasta dish flavoured with delicious bacon pieces & soft mushrooms feels like a naughty treat but it’s as healthy as can be thanks to the light cooking cream & lowfat parmesan that gives it a distinctly decadent feel without any damage to your waistline. I conjured up this recipe to serve 4 hungry people at just 11 propoints a serving & just 4 propoints per serving if you’re following the filling & healthy plan and use wholewheat pasta. The Garlic Bread comes on at an extra 3 propoints on plan but hey it’s the weekend, it’s worth a dip into your weeklies! The garlic bread won’t cost you a thing on the filling & healthy plan.
220g dry/880g cooked linguine
1 tub (250ml) avonmore cooking cream
8 bacon medallions diced into small pieces
250g mushrooms peeled & sliced
2 shallots finely diced
1 clove garlic crushed
40g parmesan grated finely
A handful of fresh basil
Salt & black pepper
4 weightwatchers petit pain rolls
Prepare the linguine according to packet instructions in a large pot of boiling salted water. Lightly fry the shallots in a saucepan over a medium heat for a few minutes until slightly softened. Add the bacon pieces & continue to cook for 2 to 3 minutes. Add the mushrooms & cook until the bacon & mushrooms are browning. Add in the garlic clove for a further minute (I don’t add garlic sooner because it will burn if cooked too long & become bitter) Add the cream to the pot & simmer gently over a low heat until the cream thickens into a sauce. Season well with salt & black pepper & add a few tablespoons of the cooking water from the pasta intp the cream to loosen it, the starch from the pasta water makes the sauce silky. Bake the Weightwatchers roll according to packet instructions & allow to cool for 5 to 10 minutes. Split it in half lengthwise & spray the roll with sprayoil & rub the bread side with the centre part of 2 garlic cloves you have halved the garlic will impart it’s flavour into the bread (you could put crushed garlic directly on the bread but I find that too garlicky for me) sprinkle with dried parsley & place cut sides down on a hot griddle pan for 4 or 5 minutes until charred. Just before serving the pasta add in about half the grated parmesan to the cream sauce reserving some for the top. Finely slice your basil leaves & add the pasta & basil into the sauce stirring very well to coat all the pasta. Serve the pasta topped with the remaining parmesan and garlic bread & Enjoy!
This is kind of a cross between an Omelette & a Pancake type Breakfast dish. A Lovely Soft Golden Eggy Blanket encasing Warm Spinach & Nutmeg Filling with Sautéed Mushrooms & Sweet Shallots accompanied by Gorgeous Nutty Melty Swiss Cheese – Delicious! This makes a very large serving at 6 propoints or 2 propoints on the Filling & Healthy plan. For the Egg Roll:
A Tiny Dash of Skimmed Milk
1/4 Tsp Dried Parsley
2 Shallots Finely Diced
4 or 5 Chestnut Mushrooms
A Large Handful Fresh Spinach
Salt & Black Pepper
1 Slice Swiss Cheese
Peel & slice the mushrooms. Lightly fry the shallots in sprayoil for a few minutes until softened. Add the mushrooms & continue to fry until the mushrooms are browning & soft. Rinse the spinach under cold water & shake off any excess water. Add the spinach to the mushroom & shallots & continue to fry over a low heat until the spinach is wilted. Season the filling with salt, black pepper & a small grating of fresh nutmeg. Meanwhile crack your eggs into a bowl & add the dash of skimmed milk, salt, pepper and the dried parsley. Beat the egg mixture well & pour onto a preheated pan that you have sprayed with oil. Cook the egg for a few minutes until brown & cooked through. Place the pan under a hot grill for a minute to cook the top, remove from the grill & place the cheese slice in the centre of the egg & put under the hot grill again for a further few seconds to a minute until the cheese begins to melt. Remove the egg roll from the pan onto a plate with a spatula & place the spinach & mushroom filling in the centre, roll up the egg roll, cut in half & Enjoy!
Weekend Breakfasts are rapidly turning into Brunches with a small baby in the house so something nice & filling when you’re starving is required! This is super speedy to throw together & only 6pp all in or 3pp on F&H!
6/8 Mushrooms finely sliced
2 Bacon Medallions chopped
40g Reduced Fat Cheddar
1 Egg & 2 Egg Whites
Tiny splash of Skimmed Milk
Salt & Black Pepper
Fresh Parsley Chopped
Lightly fry Bacon Pieces until nicely browned in sprayoil about 6 minutes. Remove from pan & set aside in a bowl. Lightly fry the Mushrooms & Shallot about 5 mins add to the bowl with the Bacon. In a seperate bowl whisk your Egg & 2 Egg Whites with a splash of Skimmed Milk & Season well with Salt & Pepper. Pour into the pan & fry until Eggs are cooked to your liking while scrambling them slightly for a few seconds. This only takes a minute or two. Make sure you use a spatula to ease sides of the omelette away from the pan. Meanwhile mix the Cheese & Parsley into the Bacon Mushroom & add this to half your Omelette. You can fold over the Omelette & eat it now but I usually go the extra mile & place it under a hot grill for a minute to melt the Cheddar before folding it, trust me it’s worth the extra step to get that oozing melted cheese! Very carefully remove the Omelette from the pan onto your serving plate & Enjoy!