oven baked | Skinny Jeans and the Inbetweens

I’ve been best friends with cheese for as long as I can remember, I love cheese & cheese loves me. We are both happier when we are in each others lives. I cannot imagine being told I was intolerant to it, I truly would be inconsolable! Whatever would I do without my beloved cheese! Ok maybe I’m being slightly over dramatic 😆 but you get the picture! These wonderful little sticks of cheesy goodness are an absolute delight to behold & nothing near as fattening as their shop bought counterparts, these won’t do any damage at all coming in at a healthy 5pp each and the recipe serves 2, I’d round up to 3pp on F&H. For the Mozzarella Sticks:

200g pack (125g drained weight) half fat Fresh Mozzarella

2 Slices Calorie Controlled Wholemeal Bread

1 Egg

A Handful of Basil Leaves

1/4 tsp Garlic Granules

Salt & Black Pepper For the Salsa:

5 Ripe Vine Tomatoes

1 Tin Plum Tomatoes

1 Clove of Garlic

A Handful of Fresh Coriander

1 Lime

1 Red Chilli

1/2 a White Onion

1/4 tsp Ground Cumin

1/4 tsp Sweetener

Salt & Black Pepper Slice the Mozzarella into 8 sticks & pop into a tupperware tub & freeze for half an hour. Blitz the Bread, Basil, Garlic Granules & Salt and Pepper in your food processor until it makes fine breadcrumbs and place in a bowl. Beat the egg in a small separate bowl. Dip the Mozzarella Sticks into the egg mixture & then into the breadcrumbs coating them well & repeat, dip into the egg again & back into the breadcrumbs. Place on a baking tray lined with tinfoil & sprayed with sprayoil. Bake in a preheated oven at

220c for approximately 16 minutes turning half way through. Roughly chop all the salsa ingredients except the tinned tomatoes & deseed your vine tomatoes. Place everything in your food processor & whizz until smooth, put in a bowl & cover & refrigerate until needed. If you can’t be bothered making the salsa this would be lovely with shop bought sweet chilli sauce just adjust the propoints accordingly. Serve the hot melting Mozzarella Sticks with a small bowl of the Salsa & enjoy!

Sick of cooking dry old pork chops? Want a succulent juicy chop? The best way to get a moist chop is to coat it with a breadcrumb crust that keeps the juices in & creates a lovely flavour base too. Serves 6 at 1pp on F&H or approx 10pps if pointing.

For the Pork Chops:

6 Pork Chops all visible fat removed

3 Slices Calorie Controlled Wholemeal Bread

1 Tsp Sundried Tomato Pesto

1 Handful Fresh Basil Leaves

Salt & Fresh Black Pepper

Cover a baking tray with tinfoil & spray with oil. Place pork chops on the baking tray. Meanwhile Blitz the Bread in a food processor to form breadcrumbs. Add the Pesto, Basil & Salt & Pepper & Blitz again to combine. Evenly divide the breadcrumb mixture over the chops & very lightly pat down. Cook in a Preheated Oven at 190c for approx 25mins or until the chops are cooked through & the crumb topping has gone crispy & brown.

For the Oven Roasted Baby Potatoes:

200g Baby Potatoes per person

Sprayoil

Salt & Fresh Black Pepper

Dried Oregano

Place the potatoes into a roasting dish & spray well with oil. Sprinkle with Salt & Fresh Black Pepper & a little dried Oregano. Roast in a preheated oven at 190c for approx 40 mins or until nice & soft in the middle & browning on the outside.

For the Sweet Honeyed Carrots

Carrots sliced into Batons

Salt & Fresh Black Pepper

1 tsp Sweet Freedom Syrup

Lay a large square of tinfoil on your counter & place carrots in a layer in the middle. Sprinkle with Salt, Pepper & Syrup & fold over tinfoil & scrunch up sides & top to make a wee parcel with the carrots evenly inside. Place this in a preheated oven at 190c for approx 35 minutes or until cooked through. Be careful opening the parcel to dish the carrots as there will be hot escaping steam. Serve the Pork Chops with the Oven Roasted Baby Potatoes & the Sweet Honeyed Carrots & Enjoy!