Burger King Menu

I have a Whopper of a post for you & just in time for the weekend too! It’s only the King of Burgers, Burger King in lovely propoint form! Whether you pop in for Brekkie first thing, Lunch whilst out shopping or Dinner after the cinema I have you covered! Knowing the points values can help you make an informed decision on what’s right for you. A quick note to say all of these points were worked out using the nutritional information from the actual Burger King Official Website in the last few days so they are current & correct to the best of my knowledge. The information is available on their site if you wish to double check anything yourself. I hope you enjoy! 💕🍔🍟    

Velvety Smooth Cauliflower & Carrot Soup

  
There’s a distinct chill in the air the last couple of weeks that signals the end of Summer. We’re definitely not enjoying a balmy Indian Summer this year & that’s for sure. It’s time to dig out the coats, boots & woolly tights & it’s most certainly soup weather. You can expect an abundance of soup, stew & general winter warming recipes coming your way. Soup is a slimmers best friend, it’s so handy for lunches, filling, satisfying, tasty, warm & a meal in itself, consisting of vegetables & stock for the most part it’s extremely healthy & low fat too. Well I don’t need to sell the benefits of soup to you because if you’re on plan you’ll already know! This one is lovely & creamy from the cauliflower with the sweetness of carrot to lift it to the next level. It makes about 5 or even 6 servings & you can freeze it to boot. 0 propoints on all plans. Here’s the skinny:  
1 Large Onion Diced

5 Carrots Peeled & Diced

1 Head of Cauliflower 

1 Garlic Clove

1 Tsp Thyme (Dried or Fresh)

1 & 1/2 Pints of Vegetable Stock

Salt & Black Pepper 

  
Heat a large saucepan over a medium heat & spray with oil. Add the diced onion & fry for 4 to 5 minutes. Add the Carrots & continue to fry until softening approximately 8 to 10 minutes. Chop the cauliflower into florets & add to the pan with the stock & the whole clove of garlic. Season with the thyme, salt & pepper. Put a lid on the pot & continue to cook for around 30 minutes until everything is soft. Blitz well until smooth with a hand blender. Serve hot garnished with half fat creme fraiche & chopped chives if desired & enjoy!   

Cheats Easy Peasy Quick & Healthy Chicken Tikka Masala & Basmati Rice

  
This is so easy I’m nearly embarrassed to call it a recipe! Ideal for days when you don’t want to slave over the stove & just want something quick, tasty, comforting & convenient. It makes a lovely creamy tikka masala sauce & using a full roasted chicken fillet per serving guarantees it is satisfying & filling too. Apologies for the delay in posting the recipe if you follow my blog on facebook or instagram, but I made this last night as a quick stop gap dinner & had no intention of blogging it until I seen how nice it turned out how gorgeous it tasted & I just had to share with you all, so better a late recipe than not posting one at all I say! I conjured this up just for me so this serves 1 person (you can double the recipe to serve 2) and it’s 10 propoints for the lot you can have it for 1pp on the filling & healthy plan provided it’s made with whole grain basmati rice instead. I hope you enjoy:
1 Medium Chicken Fillet

250ml/300ml Passata

15g (a level tbsp) Tikka Masala Curry Paste

Onion Diced (enough for 1 person about ¼ or ½)

Red Pepper Sliced (enough for 1 person about ¼ or ½)

¼ Tsp Cumin Seeds

A Pinch of Garam Masala

A Pinch of Tumeric

A Pinch Dried Cumin

A Tiny Pinch of Chilli Powder

1 Tbsp Fat Free Natural Yoghurt

Fresh Coriander Leave to Garnish

125g Cooked White Basmati Rice  I roasted the chicken fillet in the oven first, you can dice it & fry it until cooked through either whichever you prefer. I baked it on tinfoil in a preheated oven at 200c for 25 minutes or so. Meanwhile cook the rice according to packet instructions. Heat a medium saucepan & spray with oil. When hot add the cumin seeds & fry for a few minutes to release their flavour. Add the onion & red pepper and lightly fry until softened (about 8 to 10 minutes). Add in the Tikka Masala paste & stir for a few seconds coating the onion & pepper. Pour in the passata (about ½ a 500g carton add a bit more if needed) & add in all the dried spices (garam masala, turmeric, dried cumin, chilli powder) use as much as desired, I used a small pinch of each just to enhance the flavour of the curry paste. Simmer over a medium low heat until the passata thickens into a sauce like consistency (15 to 20 minutes). Remove the sauce from the heat & chop your roasted chicken into fairly large chunks & stir through the sauce. Add the yogurt & stir it through well. Serve over the hot basmati rice garnished with some of the fresh coriander leaves & enjoy!  

Spicy Mexican Chicken & Tomato Soup

  
Tired of the same old homemade vegetable soup? Kick it up a notch with this spicy Mexican number! With chunky vegetables & shredded chicken this is more like a stew than a soup, a really substantial meal in itself it won’t need bread or any other accompaniments to fill you up. I’ve been having an issue on plan lately as we sometimes do & mine happens to be lunch. I usually end up over at the deli getting a wrap or something. It’s becoming detrimental not only to my food tracking due to guesstimating points but also to my pocket as it’s flippin expensive. So I’ve made a vow this week to give up this bad habit & bring my own lunches to work. Getting myself & the baby ready & out the door in the mornings is challenge enough without throwing preparing lunch into the mix so I’m being prepared & whipping up this tasty number today that’ll see me right for a few days at least. This is totally free on the filling & healthy plan & will cost 2 propoints a serving otherwise. It yields about 4 very generous servings.  
2 Chicken Fillets

1 Large Spanish Onion Diced

2 Large Carrots Peeled & Diced

2 Stalks of Celery Peeled & Diced

1/2 a Red, Yellow & Orange Pepper Diced

2 Cloves of Crushed Garlic

1 Tsp Dried Oregano 

1 Tsp Red Chilli Flakes

1 Tsp Ground Cumin 

1 Tsp Ground Coriander 

Salt & Black Pepper 

500ml Chicken Stock

2 Tins Plum Tomatoes Chopped

A Handful of Fresh Coriander 

  
Preheat your oven to 200c & roast the chicken for 25 minutes or until fully cooked through. Leave aside to cool slightly. In a large preheated pot sprayed with oil add the onion & fry for about 5 minutes. Add the carrot, celery & peppers & cook stirring occasionally until softened approximately 10 minutes or so. Crush the garlic into the pan & cook for a further minute. Add the oregano, chilli flakes, cumin, ground coriander and season with salt and pepper. Stir well & add the tomatoes (chop them through with a sharp knife while still in the can first). Pour in the stock & bring the soup to the boil. Reduce the heat & simmer for 25 minutes with a lid on. Shred the chicken using 2 forks & add to the soup 10 minutes before the end of cooking time. Just before serving add the chopped fresh coriander. Serve & enjoy!  

Delicious Creole Jambalaya with Chicken & Sausage

  

Jambalaya the very word makes me want to just dance for some reason it’s one of those rhythmic words that rolls off the tongue happily & easily. Jambalaya originates in Louisiana home of cajun & creole food & apparently the main difference between a cajun & creole jambalaya is that a creole version uses tomatoes where a cajun one does not. It’s very similar to a Spanish Paella (I have a lovely Chicken & Chorizo Paella recipe already on the blog) and I always find these kind of rice dishes very comforting, filling & packed with flavour! I’ve made this using my very own easy homemade creole spice blend too. This serves 4 at a fabulous 9 propoints per person. You can use Wholegrain rice to make this 1 propoint on the filling & healthy plan, the main consideration regarding the rice is that it should long grain so Wholegrain basmati would work very well. Here’s the skinny:
  
240g Long Grain Rice

2 Chicken Fillets Diced 

5 Reduced Fat Sausages (1pp each)

1 Onion Finely Diced

2 Stalks of Celery Peeled & Chopped 

1 Red Bell Pepper Finely Sliced

1 Yellow Bell Pepper Finely Sliced

1 Clove Garlic

1 Tbsp Worcestershire Sauce

1 Tbsp Creole Seasoning (Recipe below)

1 400g Tin Plum Tomatoes 

350ml Hot Chicken Stock

A Handful Fresh Parsley

Salt & Black Pepper 

For the Creole Seasoning:

(It’s very little work and hardly any effort to make your own creole seasoning & trust me it’s going to taste much better than any premade one. This yields a good supply considering you only need a Tablespoon for this recipe & will keep in an airtight jar or container for further uses, gorgeous even just sprinkled over a chicken fillet before baking in the oven.)

3Tbsp Paprika 

1 Tbsp Salt

1 Tbsp Garlic Granules

1/2 Tbsp Fresh Ground Black Pepper 

1/2 Tbsp Onion Powder

1/2 Tbsp Cayenne Pepper 

1/2 Tbsp Dried Oregano 

1/2 Tbsp Dried Thyme

1/2 Tbsp Dried Basil 

Mix well in a bowl – that’s it! You’ll need 1 Tablespoon for the recipe. 

 Heat a large lidded pan over a medium heat & spray it with oil. Dice the chicken into 1 inch bite sized pieces. Chop the sausages into 3 pieces each. Fry the chicken for about 5 minutes & add the sausage pieces & fry for a further 10 minutes or so until everything is cooked through & browning. Add 1 Tbsp of the creole seasoning & mix well. Add the onion, celery & bell peppers to the pan & continue to fry everything until the onion & pepper softens approximately 8 minutes. Stir in the minced garlic & fry for 30 seconds. Add the worcestershire sauce & stir through. Add the rice & stir through for a few seconds to start the rice cooking. Pour in the tomatoes breaking them up with your wooden spoon. Pour in the stock & season with salt & pepper if required. Put the lid on & simmer over a medium heat for about 20 to 25 minutes until the rice is cooked only lifting the lid about twice during cooking time to stir it well. If it starts to slightly stick to the pan scrape it all up with your wooden spoon & continue to cook this will just add extra flavour so don’t worry. Reduce the heat slightly for the last 10 minutes. Just before serving add a handful of chopped fresh parsley. Dish up & enjoy!  

Simple Super Healthy Creamy Roasted Red Pepper Dip

 
I love dips, they’re just perfect for nibbles whilst you’re thoroughly engrossed in a weekend movie & a must if you’re entertaining company. This one is simple & tasty with a wide variety of choices you can prepare to use for dipping. There’s a beautiful depth of flavour that comes from roasting peppers & a lovely undertone of roasted garlic & shallots will have you going back for more & more of this gorgeous dip but that’s ok because it serves 4 & is a big fat zero pro points per serving & just 2pp for the whole bowl. A healthy & guilt free weekend treat!   
4 Large Red Bell Peppers

1 or 2 Cloves of Garlic

2 Shallots

100g Quark

Salt & Black Pepper 

A Selection of Raw Veggies

Crackers/Naan/Pitta Breads/Tortilla Chips for dipping (you will need to add points for your chosen quantity of these).  

Preheat your oven to 250c. Wash & dry the peppers. Peel the outer skin from the shallots. Leave the garlic cloves in their skin. Line a baking tray with tinfoil & lay the whole peppers, shallots & garlic (in the skins) on top. Bake for approximately 30 minutes until the peppers are starting to char black in places & the skin goes wrinkly. Remove the baking tray from the oven, cover the whole lot with tinfoil & leave to cool. Remove the stalks from the peppers & deseed. Peel the peppers & place in a food processor with the shallots and some of the juice that the peppers have released. Cut the end off the garlic & squeeze the softened garlic out into the food processor. Add the quark & season with salt & pepper. Blitz until smooth & place in a bowl. Chill for a couple of hours before serving. Serve with your choice of raw crudités (carrots, cucumber & peppers are good choices) or Crackers/Naan/Pitta Breads/Tortilla Chips for dipping (you will need to point your chosen quantity of these). This will last 3/4 days in an airtight container in the fridge. It’s very versatile you can use it to serve with chicken or fish as well as a dip. Enjoy! 

Super Easy Chicken & Vegetable Stir Fry

  A lovely healthy & tasty chicken stir fry that’s choc a bloc with Vibrant, Colourful, Tasty Veggies, Juicy Flavoursome Chicken & Served with Soft Fluffy Brown Rice. This is way quicker to whip up than calling your local Chinese restaurant for a take out. Do you want to know how the chicken you get in your Chinese takeout is always so much nicer than you can make it at home? I’ll let you in on a little secret, it’s called Velveting & it makes the chicken so incredibly tender, succulent, tasty & soft. It’s just a little tiny bit of extra effort on your part but well worth every single bit of it & it’s not at all difficult to do. This serves 4 hungry people at just 11 propoints a serving (just 2pp if following Filling & Healthy) Oh the pure nostalgia of it! This was one of the very first recipes I put up on the facebook blog back in January when I was just starting out. Here’s the Skinny:

For The Chicken:

3 Chicken Fillets Diced

2 Tsp Rice Wine Vinegar

1 Large Egg White

1 Tbsp Cornflour

¼ Tsp Salt

Whisk all the ingredients together in a bowl & add in the Chicken Pieces. Toss the Chicken in the mixture to thoroughly coat it, cover & refrigerate for at least 30 minutes or as long as you can in advance.

For The Stir-fry Veggies:
Broccoli Finely Sliced

1 Red Pepper Finely Sliced (I like the sweet Romano peppers use whatever you prefer)

2 Carrots Sliced finely using a vegetable peeler

1 Bunch Spring Onions Roughly Diced Diagonally

1 Large Handful of Fresh Coriander

For The Sauce:

1 Thumb Sized Piece of Ginger

1 Clove of Garlic Crushed

3 Tbsps of Sweet Chilli Sauce

2 Tbsps Oyster Sauce

2 Tbsps Soy Sauce

1 Tsp Chinese 5 Spice

To Serve:

Brown Rice

Prepare your rice according to packet instructions in boiling salted water. Mix all the Sauce ingredients together in a small bowl & set aside. Bring a separate large pot of water to the boil & add all the marinated chicken pieces to the pot a few at a time so they don’t stick. Cook for approximately 6 to 8 minutes, stirring occasionally, until it’s fully cooked through. Take the Chicken out with a slotted spoon or drain in a colander & cover & keep warm if not adding to the Stir Fry immediately. Meanwhile in a hot wok sprayed with spray oil, lightly fry the Broccoli & Red Pepper for approximately 5 minutes to soften. Add in the Carrots & Spring Onion & cook for a few more minutes (about ¾ minutes) until the vegetables are soft. Add in the cooked velveted chicken pieces. Stir through the sauce & cook for a few more minutes until sauce is heated through. Just before serving tear in the fresh coriander. Serve with your cooked fluffy rice & enjoy!