Fabulously Chunky Pesto Meatballs in a Homemade Tomato & Basil Sauce with Spaghetti

Skinny Jeans and the Inbetweens


Spaghetti & Meatballs the food of Champions! What’s better than leisurely twirling your fork round and round in mounds of golden spaghetti that is glossy with tomato sauce & a big chunky meatball to go alongside, Bliss! These Meatballs have real Italian flavour with the Sundried Tomato Pesto & Basil giving fabulous flavour & the Milk Soaked Bread keeps the Meatballs lovely and Juicy & Moist all accompanied by Succulent Juicy Plum Tomato Sauce & a lovely helping of Parmesan to top it all off, Yummy. This serves 4 people at 10 Smartpoints (1 Smartpoint on No Count or 11 propoints or 1 if you’re following the Filling & Healthy plan if you use Whole wheat spaghetti & bread from the filling & healthy list).  

For the Meatballs:

454g Lean 5% Fat Steak Mince

1 Slice of Calorie Controlled Wholemeal Bread

A Small splash of Skimmed Milk

½ an…

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Light & Healthy Baked Cod with a Crispy Pesto Crumb Served with a Fresh Summery Ratatouille & Lemon & Thyme Crushed New Potatoes

  
All of Summers Colourful Bounties Brought Together in one Dish! Beautifully Flavoured Cod Fillet Crispy & Warm served with Gorgeous Soft Fresh Vegetable Ratatouille & a Side of Crunchy Crispy Crushed Golden Potatoes you can’t ask for any more than that! This serves 1 person but just multiply the quantities if you’re serving more. It comes in at 9 propoints or just 1 propoint if you’re following the filling & healthy plan 💕👯  
For the Crushed Potatoes:

200g New Salad Potatoes 

Thyme

Lemon Zest

Salt & Black Pepper   

For the Pesto Crumbed Cod:

120g Fresh Skinless Cod Fillet

1 Slice Wholemeal Calorie Controlled Bread

A Handful of Basil

A Teaspoon of Green Pesto

Salt & Black Pepper 

A Small Pinch of Lemon Zest to top  

For the Ratatouille:

1 Small Red Onion Diced

1/2 an Aubergine Diced

1/2 a Courgette Diced

1 Red Pepper Diced

3 Plum Tomatoes Diced

1 Clove Garlic Crushed

Fresh Chopped Basil Leaves

1/2 Tsp Dried Thyme

1 Tbsp Red Wine Vinegar   

Boil the potatoes for approximately 12 minutes until just soft. Drain & allow to steam dry in your colander & cool down for a few minutes. Transfer them to a baking tray & season with salt, black pepper, thyme & lemon zest. Crush them slightly with a spoon until they just start to break apart & spray well with sprayoil. Place in a preheated oven for 40 minutes to an hour until lovely & brown & crispy. Meanwhile prepare the ratatouille lightly spray a saucepan over a medium heat and add the onion & cook for about 3 minutes until softening. Add in the aubergine & courgette & cook for a further 4 minutes. Add in the red pepper & allow all the vegetables to soften approximately 6 to 10 minutes add in the garlic for a minute. Add in the red wine vinegar for a further 2 minutes then season with salt, black pepper & thyme & add in your tomatoes and allow to stew down for 10 minutes for the flavours to develop. Just before serving add on the finely chopped basil leaves & stir through. Keep warm over a low heat until serving. To prepare the cod place the bread in your food processor and blitz into breadcrumbs. Add the seasoning, pesto & basil & blitz until it creates fine breadcrumbs. Spray a small ovenproof dish with oil & place the cod carefully in & press the breadcrumbs down onto the fish. Bake in the preheated oven for the last 12 to 15 minutes of cooking time depending on the thickness of your cod fillet. Serve the potatoes, ratatouille & cod topped with a small sprinkle of lemon zest & a sprig of fresh basil & Enjoy! 

 

Simple Fresh Pesto alla Genovese Pasta Salad with Peppery Rocket, Buffalo Mozzarella & Succulent Sweet Sunstream Tomatoes

  
A light simple lunch today but I despair of myself sometimes, I really do! This was supposed to be a Prosciutto Salad with the Prosciutto the star of the show so to speak. I had it eaten & left the plate over & there on the sideboard was my unopened packet of Prosciutto 🙊 I never even missed it while photographing it or eating it! 😂😝 Oh well at least I saved myself a couple of propoints. Put 2 Slices of Prosciutto on it if you would like it will be an extra 2 pro points 😃 Anyway it was 7pp as it stands & if you use wholewheat pasta on the filling & healthy plan you have it for 2pp. Hope you enjoy  
50g Uncooked Penne Pasta

4/5 Cherry Sunstream Tomatoes Halved

10g Pesto alla Genovese 

35g Reduced Fat Buffalo Mozzarella 

A Handful of Rocket Leaves

Salt & Black Pepper   

Cook the pasta according to packet instructions in salted boiling water. Drain & run under cold water until cold. Mix 10g pesto with a tiny drop of water to make it more like a dressing, mix some through the cold pasta reserving some for the top. Add through the remaining ingredients & season with salt & black pepper drizzle over the remaining pesto dressing & Enjoy!  

Fabulously Chunky Pesto Meatballs in a Homemade Tomato & Basil Sauce with Spaghetti


Spaghetti & Meatballs the food of Champions! What’s better than leisurely twirling your fork round and round in mounds of golden spaghetti that is glossy with tomato sauce & a big chunky meatball to go alongside, Bliss! These Meatballs have real Italian flavour with the Sundried Tomato Pesto & Basil giving fabulous flavour & the Milk Soaked Bread keeps the Meatballs lovely and Juicy & Moist all accompanied by Succulent Juicy Plum Tomato Sauce & you could add a lovely helping of Parmesan to top it all off for an extra Smartpoints, Yummy. This serves 4 people at 10 Smartpoints (1 Smartpoint on No Count or 11 propoints or 1 if you’re following the Filling & Healthy plan if you use Whole wheat spaghetti & bread from the filling & healthy list).  

For the Meatballs:

454g Lean 5% Fat Steak Mince

1 Slice of Calorie Controlled Wholemeal Bread

A Small splash of Skimmed Milk

½ an Onion Finely Diced

1 Level Tbsp of Sundried Tomato Pesto

¼ Tsp Dijon Mustard

Salt & Black Pepper

1 Tsp Dried Oregano 

For the Tomato & Basil Sauce:

½ an Onion Finely Diced

1 Clove of Garlic

2 Tins of Plum Tomatoes

1 Tbsp Tomato Puree

Salt & Pepper

1 Tsp Sweetener

A Handful of Fresh Basil Leaves

To Serve:

240g Dried Weight Wholewheat spaghetti (60g dried per person)


Break the Slice of bread up into small pieces & soak in a mug with the milk for 5 minutes, this will ensure the meatballs stay moist & juicy while cooking. Squeeze the milk gently out of the bread and add the breadcrumbs to a bowl with the rest of the Meatball ingredients. Mix well but lightly, try to keep the meatball mix as light as you can, if you squash it about too much your meatballs will turn out dense & heavy. Gently shape into 16 evenly sized Meatball shapes & place into an ovenproof dish or baking tray that you have sprayed with spray oil. Bake in a preheated oven at 200c for approximately 25 minutes or until fully cooked through (different ovens vary, mine takes 25 minutes it’s a fan assisted electric oven but check to see & give them a bit longer if needs be). Meanwhile cook the spaghetti according to packet instructions in boiling salted water (always salt your pasta cooking water & it helps to add the salt after the water has already boiled or it will slow the boiling process down, also make sure your water is boiling well before you add the pasta) To make the sauce, lightly fry the diced onion in a pot sprayed with spray oil for approximately 5 minutes until the onion is softening. Add the crushed garlic & cook for a further 30 seconds or so. Add the rest of the sauce ingredients except for the fresh basil & simmer for 15 to 25 minutes over a low heat. When the Meatballs are ready to serve pop them into the tomato sauce & tear the fresh basil leaves into the sauce & gently stir through. Drain your pasta & Serve topped with the Meatballs & Sauce (and parmesan if using) and Enjoy!  

Panfried Fillet of Whiting with a Pesto Genovese Couscous Salad

A light fish supper is a great thing to have the night before your weigh in to stay light on the scales. This is super quick & easy! This Serves 2 at approx 9pp each or 1pp on F&H for the pesto if you use wholewheat Couscous. 

 2 Medium Whiting Fillets

125g Couscous (dried weight about 400g cooked weight)

1 Tbsp Pesto Genovese (Green Pesto)

Juice of 1/2 a Lemon

1 Red Sweet Ramiro Red Pepper Diced 

4 Spring Onions Finely Sliced

About 8 Cherry Tomatoes halved

Fresh Basil Leaves

Sprinkle of Dried Parsley

Salt & Black Pepper

1 Chicken Stock Cube 

Pat your Fish with Kitchen Paper until dey on both sides. Preheat your frying pan & coat with sprayoil. Season the Fish with Salt & Black Pepper. Lay the Fish in the hot pan skinside down & press lightly with a spatula for a few seconds to avoid it curling up. Cook the Fish for about 4 minutes on the skin side & 2 minutes on the flipside or until cooked to your liking. Avoid flipping the fish more than once, just leave it to cook for the specified time before flipping to the other side. Meanwhile cook your Couscous as per packet instructions but add a stock cube to the boiling water to add more taste. Couscous literally takes 1 minute to cook it is the quickest ever! So handy! Place the cooked Couscous on a bowl & add all the chopped veg, pesto & lemon juice, season with salt & pepper & tear in the Basil Leaves. Divide between 2 Plates & lay your fish on the Salad, sprinkle with some dried Parsley & Serve with a Slice of Lemon for Squeezing over. Enjoy! 

 

Pot Luck Pasta

  

My favourite food ever is pasta or anything remotely pasta related. I love making this quick & light lunch I’ve been making it for years. I call it Pot Luck Pasta because it really is Pot Luck whatever is in the house goes into it so it’s different each time. The sauce always stays the same though. Todays is meatfree but I love chopped up bacon medallions in this or some leftover roast chicken, feta or parmesan on top too, just remember to point them, cherry tomatoes halved are fab but I didn’t have any today (add then right at the end so they don’t break up) use whatever fresh herbs you like, I just love basil. Here’s todays offering:

1/2 Red Onion diced

1/2 Sweet Red Ramiro Pepper Sliced

A good chunk of Courgette diced

1 Tbsp Sweetcorn 

Salt & Black Pepper

Fresh Basil Leaves

2 Teaspoons Red Pesto (you can also use green)

1 Large Heaped Tbsp Philadelphia Extra Light Cream Cheese

220g Portion of Cooked Pasta

  

Cook the Pasta according to packet instructions in boiling salted water (tip don’t add salt until water is already boiling or it will take longer to boil) Meanwhile fry your prepared veg in a saucepan with sprayoil to soften about 5/8 mins. If you have soft veg like cherry tomatoes or sweetcorn don’t add them till the other veg is already soft or they’ll break up too much. Add the Pesto & Cream Cheese to the pot with the veg & add a few Tbsps of the Pasta Cooking Water & Stir well until Cream Cheese has melted down into a sauce. Season Well with Salt & Black Pepper & Add your torn Basil Leaves. Drain your cooked Pasta, weigh out 220g serving & add to the sauce. Stir well & serve immediately. Enjoy! This one is approx 8pps or 1pp on F&H if made with Wholewheat Pasta.

  

Melting Velvety Mozzarella Centred Italian Style Chunky Burgers with Steakcut Chips & Side Salad


  

These Burgers Ooze Sumptious Velvety Mozzarella when opened with Fabulous Steaming Hot Chips & a Fresh Crispy Rocket Salad on the side, lipsmackingly good! Perfect for the BBQ! Makes 4 Servings at approx 2pp on F&H & approx 10pps if counting.

For the Burgers:

1 pack extra Lean Steak Mince 

½ a White Onion Diced Finely 

1 tsp Sundried Tomato Pesto 

Handful of fresh Basil torn 

Salt & Fresh Black Pepper 

Splash of Balsamic Vinegar 

80g Fresh Mozzarella Reduced Fat 

  

Place mince in a bowl & add the pesto, fresh basil, salt & pepper, onion & balsamic vinegar. Mix gently but well. Form into 4 round balls. Split each ball in half & flatten into round patties. Place 20g of the fresh Mozzarella into each burger & seal the 2 patties together well encasing the mozzarella in the centre to form a burger. Make 3 more Burgers in the same fashion. Preheat a Griddle pan & fry the burgers for approx 8 minutes each side or until browned & cooked through. 

For the Steakcut Chips:

150g Raw Potato per person cut into chunky chip shapes.

Place on a plate & microwave for 3 minutes. Spray well with oil & place in a single layer into a preheated oven at 220c. Turn the heat down to 200c & cook for 25 to 30 minutes or until chips are brown & cooked through. Serve with Rocket & Cherry Tomatoes & you can add a Sandwich Thin for an 3 extra pro points or free on F&H as a bun for the burger if you wish. Enjoy!