A gorgeous healthy Friday night dinner treat to rival your local take out with beautiful tender spicy beef, spicy sticky szechaun sauce & heaps of comforting steamy rice to accompany it. This is super quick & so easy to make it will be on your table feeding your family & friends in no time flat, guaranteeing happy bellies all around! This serves 4 people and comes in at 10 Smartpoints per serving (1 Smartpoint on the No Count Plan). Continue reading
This simple delicious Hungarian recipe uses only a few key ingredients to create a flavourful and comforting dish with the spicy warmth of paprika accentuating the tender pork fillet, caramelised onions and sweet bell peppers. This is accompanied by a generous side of fluffy basmati rice to soak up the beautifully creamy flavour filled sauce although I have served it with pasta and it’s equally as gorgeous. This beautiful compilation will keep the chill out on these cool January nights. This serves 4 people at 13 Smartpoints per serving (paprikash 7sp, Rice 6sp – It will be 4 Smartpoints in total for a serving including both the paprikash and rice if following the No Count Plan, but could be lowered to 0 Smartpoints if you use Low Fat Natural or Greek yogurt in place of Crème Fraiche).
400g Lean Pork Fillet Diced
1 Large White Onion Sliced
200g Mushrooms Sliced
1 Red Bell Pepper Sliced
1 Yellow Bell Pepper Sliced
1 Clove Garlic Minced
1 Tbsp Smoked Paprika
¼ Tsp Dried Cumin
1 Tbsp Tomato Purée
1 Tbsp Worcestershire Sauce
200ml Chicken Stock
100g Crème Fraiche
Salt & Black Pepper
A Handful of Fresh Flat Leaf Parsley
Prepare the rice according to the packet instructions. Take the crème fraiche from the fridge & measure it into a bowl which will allow it to come up a bit closer to room temperature for a while before using to avoid it splitting the sauce, place the remaining crème fraiche back in the fridge. Meanwhile heat a large frying pan over a medium heat & spray with spray oil. Fry the pork fillet pieces until sealed on both sides & cooked through approximately 8 minutes. Remove the pork & set aside in a bowl. Re spray the pan with spray oil & add the onion, peppers & mushrooms and sauté until softened about 6 to 8 minutes. Add the garlic and continue to cook for 30 seconds to a minute. Add the pork back to the pan with the peppers, onions and mushrooms and sprinkle over the paprika and cumin, continue to cook for 30 seconds to a minute. Season with salt & pepper and add the chicken stock, tomato purée and Worcestershire sauce, mix well. Cover with a lid & simmer over a medium heat for about 5 minutes or so. Remove the lid & continue to cook for 10 to 15 minutes until the stock has reduced down to a more sauce like consistency. Remove the pan from the heat & gently stir through the crème fraiche, sprinkle with the torn fresh parsley leaves and serve immediately with the rice and enjoy!
Healthy Eating never tasted so good! Whip this up in your kitchen in quicker time than it would take order takeout & enjoy all the taste & none of the January guilt! I coated the chicken in the same fashion as my healthy spicebag recipe for a delectable crispy crunch & smothered it in a gorgeously glossy honey, sweet chilli & soy sauce that’s super quick & easy to prepare. This works out at 8 Smartpoints & I served it with 6 Smartpoints of Basmati Rice, If you use Wholegrain Basmati the whole thing will only set you back 6 Smartpoints on the No Count Plan. It serves 4 hungry people. Here’s the skinny: Continue reading
Why not start January off on the right note with this Gorgeously Glossy & Healthy Chilli Con Carne. These types of meals lend themselves tremendously well to healthy eating, it’s only when you start adding packets or jars that they soar in Smartpoints. Chilli is the ultimate winter comfort food & is very versatile as you could serve it with a Jacket Potato, in a Wrap or with Homemade Tortilla Nachos either. This version is just 6 Smartpoints for the Chilli & 6 Smartpoints for the Rice. If you use Wholegrain Basmati it’s entirely free on the No Count Plan. It serves 4. I hope you’re having a wonderful Saturday Night! Continue reading
What’s more ideal than a lovely chicken curry on a Saturday night? Creamy & comforting, super easy & quick to make this really hits the spot & not a takeaway in sight! The addition of coconut milk really lifts this curry to the next level flavourwise. Give it a try, I promise you won’t be disappointed! This serves four at 11 pro points each (2pp on F&H if you use brown rice). I hope you’re having a lovely Saturday Night.
340g diced chicken fillet
One onion diced
One can of light coconut milk
One can of plum tomatoes
One red pepper diced
One clove of garlic
2 teaspoons curry powder
2 teaspoons tumeric
1 teaspoon garam masala
1 teaspoon cumin
1 tablespoon corn flour
240g dried weight basmati rice Prepare the rice as per packet instructions. Heat a large saucepan over a medium heat and spray with oil. Lightly fry the onion and red pepper for approximately five minutes until soft. Crush in a clove of garlic and cook for a further minute. Add in all the spices and stir well continuing to cook for a further minute. Add the coconut milk and diced tomatoes. Stir in the diced chicken and season with salt. Cook for 20 minutes. Blend the cornflour with a small amount of cold water and add to the sauce. Cook for another five minutes. Tear in some fresh coriander leaves and serve immediately over the Basmati rice. Enjoy!
Me & Risotto have a love affair situation going on. It’s creamy & flavoursome, warm and comforting, it’s like a hug in a bowl really. It has long held a bad reputation for being difficult to master but that is far from the truth. It takes a little loving with the time to stir & tend to it, but difficult?… No. This version has beautiful vibrant green asparagus & peas & a note of sweet & nutty manchego cheese. You can have a nice comfy portion for 9 propoints (7 on F&H). Serves 4. Here’s the skinny:
240g Arborio Risotto Rice
8 Lean Bacon Medallions Diced
2 Large Shallots Diced
80g Frozen Garden Peas
A Bunch of Baby Asparagus
1 Clove Garlic
45g Manchego Cheese Grated
1 & 1/2 Litres Chicken Stock made with 1 Stock Cube
A Handful of Fresh Thyme Leaves
Salt & Black Pepper
Place your stock into a saucepan over a low heat for the duration of cooking so it stays nice and hot. Heat a large based saucepan over a medium heat & spray it with oil. Cook the Bacon & Shallots for about 5 minutes until the bacon is cooked and the shallots are soft. Trim the ends off the asparagus & add it & the frozen peas to the pot cook for another 3 to 4 minutes stir it gently so you don’t break up the asparagus. Add the crushed garlic & stir for a further 30 seconds. Add the rice to the pot & cook for 2 minutes stirring regularly until the rice goes a bit translucent around the edge with a white centre. Start adding the stock 1 ladel at a time and gently stir the risotto regularly. Wait until the ladel of stock is absorbed before adding the next one. You probably won’t use all the stock just use as much as the risotto absorbs within the cooking time. It will take 20 minutes to fully cook the rice.
About 10 minutes before the end of the cooking time season with salt & pepper and the fresh thyme. When it’s cooked take the pot off the heat & stir in the grated manchego cheese. Put a lid on the pot and allow the risotto to rest for 3 to 5 minutes prior to serving. Serve & enjoy!
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
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!