I love steak and usually have it with pepper sauce but I fancied a bit of a change and rustled up this fancy posh dinner sure why not it is the bank holiday after all! The Roquefort has a beautiful tangyness that compliments the beef superbly. Mushrooms and onions are a natural accompaniment to steak but you could serve this with some beautiful tender stem broccoli either. This fabulous dinner can be yours for just 13 propoints (and only 3pp on filling and healthy!). Serves 2, Here’s the skinny:
2 x 190g fillet steaks
300g peeled raw potato
40g Roquefort Cheese
20g Reduced Fat Butter
Salt and black pepper
Preheat your oven to 200 Celsius. Take your steaks out of the fridge at least 30 minutes before you cook them to bring them to room temperature. Cut the potatoes into chip shapes and place on a plate. Microwave for three minutes. Spray well with spray oil and cook in the oven for 25 to 30 minutes until browning. Season the steaks each side with black pepper and cook on a very hot griddle pan sprayed with oil for the time according to your liking approximately 2 to 3 minutes each side for rare 4 minutes a side for medium and 5 to 6 minutes a side for well done. Place the steaks on a plate and cover with tinfoil & allow to rest for at least 10 minutes before serving. Quarter the mushrooms and fry alongside the onions in a pan sprayed with oil. Mash the Roquefort and butter together with a sprinkling of fresh thyme leaves and some black pepper until nice and smooth. Serve the chips, mushrooms and onions, and steaks topped with half of the roquefort butter per person and enjoy!
I know how you feel, it’s Monday, it’s dreary, the rain is pelting down the window & it feels more like Winter than Autumn. Well here’s some comfort food dinner inspiration for you. This cost me just 3 propoints – yes 3 for the entire plate! Now that’s good points value. The cream cheese & bacon stuffed mushrooms would make a delightful starter for a dinner party on their own but I decided to revisit cauliflower mash which I haven’t made in quite some time, it’s a great substitute for mash if you’re low on propoints or just watching your carb intake. I roasted some lovely garlic to infuse some more flavour into the mash & the addition of stock serves this purpose also making for a yummy tasty comforting warm mash. This is 3 pro points (& just 2pp on F&H) and serves one. Here’s the skinny: For the Cream Cheese & Bacon Stuffed Mushrooms:
2 Large Mushrooms (stalks removed, chopped & reserved for the filling)
½ an Onion Finely Diced
2 Lean Bacon Medallions
1 Clove Garlic
100g Philadelphia Lightest Cream Cheese
A Handful of Chopped Chives
Salt & Black Pepper Heat a frying pan over a medium heat & spray with oil. Fry the diced onion, chopped mushroom stalks & bacon for 8 to 10 minutes turning the bacon halfway through to cook both sides. Crush in the clove of garlic a minute before end of cooking time & fry for the remaining minute. Place the onion & bacon & chopped mushroom mixture in a bowl & set aside to cool. When cool break apart the bacon into small pieces. Add the Philadelphia, chives & season with salt & black pepper & mix thoroughly. Place your mushrooms cap side down on a baking tray lined with foil & stuff half the mixture into each mushroom. Bake the mushrooms for 20 minutes or until cooked through & the cheese & bacon is starting to brown.
For the Roasted Garlic Cauliflower Mash:
½ Head of Cauliflower
A Few Tbsps Chicken/Vegetable Stock
1 Clove Garlic
Salt & Black Pepper
Spring Onion to Garnish (optional)
Baby Asparagus Place the clove of garlic (keep the skin on the garlic) on the baking tray the same time as your cooking the stuffed mushrooms & bake for 20 minutes. Meanwhile cook the cauliflower in a large pot of boiling salted water for 10 minutes or until soft drain the water off & return the cauliflower to the empty pot, place the lid on & allow the cauliflower to steam dry for 2 or 3 minutes. Prepare a small mug of stock. Just before serving & while still hot, place the cauliflower in a food processor with a couple of tablespoons of stock, squeeze the now soft roasted garlic out of the skin into cauliflower & season with salt & black pepper. Blitz until smooth & the cauliflower takes on a smooth mash like consistency adding a tiny bit more stock to loosen if required. If the cauliflower doesn’t blend very well you may have overcrowded the food processor depending on the size of cauliflower used, simply remove some & blend in two batches mixing together well at the end. You can also use a hand blender to blitz the mash. Cook some baby asparagus in boiling water for about 5 minutes to accompany everything & serve the warm mash garnished with a few slices of sliced spring onion if desired, asparagus & stuffed mushrooms with some chives sprinkled over & enjoy!
I used to make a Beautiful Chicken & Tarragon Creamy Casserole when I was off plan but it had mountains of white wine & roasted chicken thighs with the skin left on, I shudder to even imagine how many pro points were in it! I was looking to replicate the creamy chicken & tarragon flavour without compromising on points & this does a perfect job of that if I do say so myself! Chicken & tarragon are a match made in heaven & mushrooms and cream go hand in hand so this was like writing a love story! Delicious, creamy & flavoursome, this certainly doesn’t feel like you’re eating diet food in any sense of the form & if you are following my blog long you will know that is always my aim with my recipes, big generous portions & real, tasty, home cooked food, no rabbit food here! This is also economical due to only using 3 Chicken Fillets to Serve 4 & the mushrooms really bulk it out nicely so everyone still gets a nice generous portion. The cauliflower rice is a recent entry to my culinary repertoire & I always like to flavour it well, it suits for a day when you are short on points but hungry as all hell (like me yesterday) but most certainly serve it with some basmati or jasmine rice or even pasta or potatoes if you prefer you will just have to add the extra pro points for it. This Serves 4 and is 5 pro points a serving (2pp on F&H) Here’s the Skinny: 500g (about 3 Medium Fillets) Chicken Fillet Diced
2 Shallots Finely Diced
430g Mushrooms (approximately 10) Peeled & Quartered
1 Clove of Garlic Crushed
1 Tbsp Worcestershire Sauce
125 mls Chicken Stock
120 grams Half Fat Crème Fraiche
1 ½ Tbsps Fresh Tarragon Leaves Chopped Finely
Salt & Black Pepper
For The Cauliflower Rice:
½ a Cauliflower Chopped into Florets
Juice & Zest of Half a Lemon
A Handful of Fresh Parsley Chopped Finely
Preheat a large pan & fry off the chicken pieces in spray oil over a medium high heat until cooked through & brown on all sides (approximately 12 to 15 minutes). Remove from the heat & set aside. Add the chopped shallots & quartered mushrooms to the same pan & fry until the mushrooms are browning & softening (approximately 8 minutes). Add the crushed garlic & continue to fry for a minute until the garlic is fragrant. Re add the chicken pieces to the pan, season with salt & pepper, add the Worcestershire sauce, pour in the stock, sprinkle in the tarragon & bring the stock to the boil. Reduce the heat slightly & simmer for a further few minutes until the stock reduces slightly & the mixture is bubbling slightly. Add in the crème fraiche & stir to combine for a few seconds. This should be served immediately. Meanwhile for the cauliflower rice, blitz the cauliflower florets in your food processor until it resembles couscous. Spray a pan with oil & heat over a medium heat. Add the blitzed cauliflower & fry whilst stirring through for approximately 8 minutes or until cooked to your liking. Add a couple of tablespoons of lemon juice a sprinkle of zest (don’t be too heavy handed with the juice or zest or it might end up too lemony), add the parsley & season with salt, stir through to mix well with the cauliflower rice & serve with the chicken, mushroom & tarragon creamy sauce on top & enjoy! Easy peasy!
A beautiful starter if you’re planning that special dinner or just a gorgeous low point tea with some salad. These tasty little numbers are low in Propoints & have a beautiful stuffing & cheese centre. This recipe makes 4 large stuffed mushrooms at 2pp a piece (1pp on F&H) or you can use the stuffing with a roast dinner without the cream cheese or parmesan & the whole thing is just 5pp easily serving 2/3 people. Here’s the recipe:
4 Large Cap Mushrooms
2 Slices Wholemeal Calorie Controlled Bread
2 Low Fat Sausages
3 Tbsps Lightest Philadelphia Cream Cheese
1 Medium Shallot
2 or 3 Leaves of Fresh Sage
Few Sprigs Fresh Thyme
Handful of Fresh Flat Leaf Parsley
20g Grated Parmesan Cheese
Salt & Black Pepper Preheat the oven to 180c. Finely chop the shallot & fry in a heated pan sprayed with oil for approximately 3 minutes until softened. Remove the skin from the sausages & add to the pan breaking them apart with a wooden spoon into small bits frying them for approximately 5 minutes stirring & breaking all the time until they are fully cooked. Blitz the bread, sage, thyme, parsley, salt and pepper in a food processor or hand blender to make breadcrumbs. Add these to the sausage & onion mix for about 5 minutes stirring until the breadcrumbs are well toasted. (At this stage you can use this loose stuffing for a roast dinner or cool the mix & add 1 or 2tbsps of cream cheese to make stuffing balls that you can bake in the oven & use for a roast dinner too or continue with the recipe for the stuffed mushrooms). Transfer the breadcrumb sausage mixture to a bowl & put aside for about 10 minutes to cool & then mash in the Philadelphia cream cheese evenly mixing it through. Peel & destalk your mushrooms or prepare them as you usually do (I normally peel them as I’m slightly OCD like that! but just brush them off with a pastry brush or similar if not peeling them to remove loose dirt, you’re not supposed to ever wash mushrooms it water logs them & makes them incredibly soggy). Lay them on a baking tray lined with foil. I gave the foil a quick spray of oil too. Fill each mushroom with equal amounts of stuffing & top each with 5g of grated parmesan. Carefully place in the preheated oven & bake for approximately 20 to 25 minutes until the mushrooms are cooked & the cheese has melted on top. Serve the Mushrooms with a fresh salad as a starter or serve with the accompaniments of your choice for a nice low propoint tea & Enjoy!
When a cooked breakfast is the only thing that will hit the spot but you’re too darn lazy to start dragging pots & pans out of the cupboard! I’m off work Today (Yay!) in preparation for attending my cousins wedding at the weekend (as you know. hence the lower carb week) When I’m at home I like a hot breakfast, something you wouldn’t necessarily have everyday or during the week & let’s face it, the full Irish is the ultimate in luxury breakfasts! Lucky for me it happens to be low carb too served without any bread or carb accompaniments so that’s what I fancied today. This is Super Healthy due to being baked & using lowfat gluten free sausages (I always use Mallons sausages they’re simply the best). Lazy bones here has chucked it all in the oven & the only hardship there after was waiting on it to cook. Delicious & healthy too only 5 propoints or 2 on the Filling & Healthy plan this serves 2.
4 Low Fat Gluten Free Mallons Sausages
2 Lean Bacon Medallions
8 Cherry Tomatoes
Preheat your oven to 200c. Place a large baking tray in the oven for about 5 minutes to heat it through. Spray the tray with oil & add the sausages & spray them too. Bake for 15 minutes. Add the bacon & mushrooms & bake for a further 10 minutes or so. Add the tomatoes for 5 to 8 minutes (you can season everything at this point with a sprinkle of the thyme leaves & black pepper) & when they are cooked & everything looks nearly done make 2 wells in the bake & carefully crack in 2 eggs. Return to the oven for 6 to 8 minutes or until the eggs are cooked to your liking. Serve with a cuppa hot tae & Enjoy!
This is essentially the same Breakfast I had yesterday, same ingredients except made to look a bit posher & the addition of a slice of Prosciutto. A lovely treat to make you feel special. 5pp or 3pp on the filling & healthy plan. Hope you have a lovely Thursday! 6 Chestnut Mushrooms Peeled & Halved
A Sprig of Thyme
Salt & Black Pepper
4/5 Cherry Tomatoes on the vine
1 Slice Prosciutto
1 Slice Farmhouse Soda Bread Spray a baking tin with oil & place the mushrooms in a single layer, spray with oil, sprinkle with thyme leaves & season with salt & black pepper. Place in a preheated oven at 180c for 15 minutes. Remove any excess juices from the mushrooms and add the cherry tomatoes to the tray, return to the oven for a further 15 to 20 minutes until mushrooms are browning & softened. Meanwhile spray a muffin tin very lightly with oil & arrange the prosciutto in the tin to form a cup letting the prosciutto overlap at the top slightly to form an edge. Very carefully crack the egg into the cup & place in the oven for 8 to 10 minutes for a soft egg, a bit longer for a hard egg, keep an eye on it near the end so it cooks to your liking. Once cooked remove from the oven & allow to rest for 5 minutes. Run a sharp knife around the edge & carefully lift out the cup. Remove the mushrooms from the oven once cooked & sprinkle with some dried parsley. Season the egg cup with salt & black pepper & thyme, serve together with the mushrooms, tomatoes & the soda bread toasted. Enjoy!
Sometimes you just can’t beat Comforting Hot Buttery Toast! I served mine with simple pan fried Mushrooms Seasoned with Salt, Pepper & Fresh Thyme. Mine was 5pp cos I didn’t happen to have calorie controlled bread (sometimes the real deal is nicer!) Bread 4pp, 2 tsps Reduced Fat Butter 1pp & Mushrooms Free! You could easily make this for 4pp if you have the reduced calorie bread or 1pp on F&H if you use bread from the list. Oh it’s the Simple Things! Happy Saturday to you x 😋🍞💕