Simple Savoury Mince

I had my first Wedding Dress fitting today and the bloody thing fits! Can you believe it! I can’t cos it was tight a week ago and the two zip ends wouldn’t meet when I tried it on in Mams house but a whole week of

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Succulent Chicken Fillet with Nutty Maasdam Dutch Cheese & Sweet Ramiro Red Pepper encased in Tender Prosciutto accompanied by Golden Roasted Baby Potatoes & Beneforte Broccoli

The Easiest Healthy One Pot Dish! I cannot begin to tell you how simple this was to make, the chicken stays incredibly moist & juicy due to being wrapped in the prosciutto & the sweetness of the pepper & creaminess of the cheese is just divine! It lifts a plain ordinary chicken dinner to a new level. It all goes in one casserole dish in the oven so minimal fuss or mess involved. I just lay the cheese & pepper on top of the chicken which also avoids all that faffing about trying to cut a pocket in the meat, it honestly couldn’t be easier! You could probably make this lower points again by using light buffalo mozarella sliced instead, which I originally intended but I didn’t have any in the fridge (the maasdam is 3 Smartpoints so adjust accordingly). All items were bought in Aldi. Mine was 10 Smartpoints (or 4 Smartpoints on No Count).

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Perfect Crispy Golden Healthy Roast Potatoes

  
Roast potatoes are usually very high in calories because they are usually cooked in lots of fat be it oil, butter or lard. Well you don’t have to miss out with my healthy version which are just as golden and crispy without lashings and lashings of oil. These are the most perfect accompaniment to a lovely Sunday roast or a mid week roast chicken. This lovely lot serves four and comes in at just 4 Smartpoints or Free on No Count (3 pro points per serving or free on filling and healthy). These are simple to throw together & are infused with the gorgeous flavour of rosemary and sweet garlic.  
600 g of potatoes

Two cloves of garlic

Fresh rosemary

Salt-and-pepper

200 mls chicken stock made up with one stock cube  

Preheat your oven to 220c. Place your baking tin into the oven to heat. Peel the potatoes and chop into large pieces. Cook the potatoes in a pot of boiling salted water for approximately 10 minutes. Drain the potatoes and returned to the pot overheat for a few minutes to steam them dry, they’ll be slightly fluffy around the edges which is perfect for roasties.  

Remove the baking tin from the oven and carefully please the potatoes in a single layer with space between each. Pour the stock over and season with pepper and chopped fresh rosemary leaves. Spray the potatoes lightly with spray oil. Place the two garlic cloves into the tray also. Bake in the oven for an hour turning carefully halfway through cooking time and give them an extra spray of oil, the stock will have evaporated at this point & infused all its flavour & given a lovely crust. Serve and enjoy!  

Delectable Twice Baked Sweet Potato with Bacon & Cream Cheese accompanied by Sweet Pepper & Rocket Side Salad with Tangy Orange & Mustard Dressing

  

A light tea tonight! Delectable Twice Baked Sweet Potato with Bacon & Cream Cheese accompanied by Sweet Pepper & Rocket Side Salad with Tangy Orange & Mustard Dressing. If you’re a fan of Sweet Potatoes you will love this! You can of course substitute ordinary potato either it will work just as well. I love twice baked potatoes & have featured them several times on the blog. They are just so moreish! 8 propoints or 1pp on F&H I made this for myself so it serves 1 but you can easily multiply the recipe if serving more than 1 person. I Hope your Monday evening is great.   
For the Twice Baked Sweet Potato with Bacon & Cheese:

225g Sweet Potato (you can have a slightly larger normal potato if using for the same points 300g)

2 Bacon Medallions Diced Finely

2 Spring Onions Sliced Finely

20g Philadelphia Lightest Cream Cheese

18g Reduced Fat Grated Cheddar

Salt & Black Pepper

Fresh Chives to Garnish

  For the Side Salad:

A Mixture of Rocket Leaves & any other Salad Leaves you want

A Small amount Red Pepper Finely Diced

A Small amount Yellow Pepper Finely Diced

A Small amount Red Onion Finely Diced
For the Orange & Mustard Dressing:

Approximately 1 Tsp Rice Wine Vinegar

½ a small Orange (such as a Clementine)

A Tiny Tip of a Tsp of Dijon Mustard

Black Pepper  Preheat your oven to 200c and wash the sweet potato well. Place in the hot oven for an hour until soft. Set aside for about 10 minutes to cool while you prepare the filling. Fry the bacon pieces in a medium hot pan sprayed with oil for 3 to 5 minutes until fully cooked through & browning. Add the sliced spring onions to the pan stirring for about 30 seconds to a minute until just starting to soften. Carefully slice the sweet potato lengthwise in half with a sharp knife. Carefully scoop out the flesh from the sweet potato into a bowl leaving a small edge of sweet potato in the skin if possible to make it sturdier (don’t worry if it all comes away it will just be a bit extra delicate when lifting. Place the cream cheese into the bowl with the sweet potato & season with salt & black pepper. Mash well with a fork making sure the cream cheese is well combined with the sweet potato flesh. Add the bacon & spring onion mix (I like to reserve a few pieces for the tops of the finished potatoes to garnish) Mix this through gently with a spoon. Place the empty potato shells in an ovenproof dish or on a baking tray that you have sprayed with oil & spoon the sweet potato mix evenly & lightly back into each potato skin. Top with half the grated cheese per potato (add the reserved bacon & spring onion topping at this stage if you are following that step). Return the potatoes to the oven for about another 20 minutes until the cheddar has melted & is bubbling. Meanwhile prepare the dressing for the salad by mixing all the ingredients together very well in a small bowl or glass. Prepare the salad ingredients & lightly drizzle with the dressing. Very carefully lift the potatoes onto your plate with a spatula, top with chopped chives & enjoy!

  

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! 

 

Delectable Chargrilled Prime-cut Bacon Fillet with Rosemary Infused Hasselback Potato, Beetroot & Apple Relish & Roasted Curly Kale

  
Bacon Cabbage & Spuds but not like you remember from Childhood! This is a gorgeous dinner I made when my blog was just under 2 weeks old. I posted it on facebook but It never made it on to the web blog just yet, here it is for you now! These Hasselback Potatoes are crunchy & tasty sprinkled with Rosemary Sprigs & Sea Salt, the Beetroot & Apple Relish compliments the Bacon Fillet so well & the Kale is a delight oven baked & crispy. I seem to have originally blogged it for one but I recall the relish makes plenty for up to 4 people so just double the other elements for 2 or 4 or however many you’re feeding. It comes in at a very reasonable 9 Propoints & 5 on the Filling & Healthy Plan. This is a little bit fancy so would be a good choice if entertaining. I really hope you enjoy!
1 Prime-cut Bacon Fillet

1 Medium Potato

2 Eating Apples (cooking are too sour for this)

1 Medium Uncooked Beetroot

Fresh Curly Kale

Spray Oil

Fresh Rosemary Sprigs

Sea Salt & Fresh Ground Black Pepper

Ground Cloves

1 Tsp Sweetener  

Slice the Potato down lengthwise without cutting the whole way through (I find if you place a wooden spoon handle each side of the potato it helps stop the knife from going the whole way through) Fan the Slices out gently with your fingers & gently place the Rosemary Leaves in between the slices, season with Salt & Pepper. Bake in a preheated oven at 200c on a baking tray for approximately 50 minutes or until browning & cooked through. Peel & chop the Apples & Beetroot (be careful fresh beetroot stains badly, I used gloves) and place in a pot of 250ml of just boiled water brought down to a simmering heat. Add the Sweetener, a pinch of ground cloves & a small dash of salt & pepper. Simmer for 30 minutes until soft & blitz with a hand blender to a purée. Place the Kale on a baking tray, spray with spray oil & season with salt & pepper. Roast for the final 8 to 10 minutes being careful to check it doesn’t overcook. Lightly fry the Bacon Fillet on a hot griddle pan sprayed with spray oil for 6 to 8 minutes a side or until thoroughly cooked through. Serve the Bacon Fillet with the Hasselback Potato, top the Bacon with the Beetroot Relish & serve your Kale alongside & Enjoy!

Juicy Irish Angus Fillet Steak with Creamy Cheesey Garlic Dauphinois Potatoes with Tenderstem Broccoli.

  I swear I must have been French or Italian in a former life! If it’s got Cream, Cheese & Carbs I’m gonna eat it. I first made Dauphinois back in the day when I was a young ‘un at school, we went on a school trip weekend away to learn French for the Leaving Cert & cooked French food to consume. Considering I was a strict Vegetarian at the time (I was Veggie for 14 whole years) It’s all I had to eat for the whole weekend, that & french bread, everything else was meat based! Anyway here I am now pairing it with my carnivore instincts & a lovely juicy fillet steak yum! This comes in at 13pp for the lot, not bad going for a creamy cheesy dish. The steak was 180g and comes in at 6 (you’ll have to point your steak according to weight) the Dauphinois serves 4 at a decadent 7pp a serving, the broccoli is of course free! This is definitely a Filling & Healthy plan meal coming in at a mere 3pp for the cream & cheese part if you’re following that plan. I hope you enjoy as much as I did!  600g Potatoes thinly sliced

200ml Cooking Cream

142ml Skimmed Milk

1 Onion Finely Diced 

A few Sprigs Fresh Thyme

1 or 2 cloves garlic crushed (depending on how garlicy you like your potatoes)

40g grated reduced fat cheddar 

Salt & Black Pepper 

4 Irish Angus Fillet Steaks

A packet of Tenderstem Broccoli  

 Take your steaks out of the fridge & allow them to come to room temperature before cooking. Parboil your sliced potatoes in a pot of boiling water for 10 minutes, drain & cool for a few minutes. Pop them into an ovenproof dish with the thyme, garlic, salt and pepper and cream & milk, gently mix with a wooden spoon being careful not to break the potatoes too much. Place in a preheated oven for 35 minutes, I usually add the cheese on top when there’s about 20 minutes cooking time left otherwise the cheese can become too brown. Season your steak with pepper (I never add salt at this stage as I find it draws out too much of the steak juices) and fry in a very hot griddle pan sprayed with sprayoil for approximately 2 minutes each side for rare or a bit longer if you like your steak well cooked. Meanwhile place your broccoli in a pot of boiling water for 4 or 5 minutes until cooked. Always rest your steak for a few minutes before serving so the juices have a chance to soak back into the steak making it extra tender, I usually place them on a plate & cover with foil to keep them warm for a few minutes. Serve it all up & season with salt and pepper as desired & enjoy!