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!  

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Juicy Double Bacon Cheese Burger on a Brioche Bun with Spicy Taco Sauce & Roasted Rosemary Butternut Squash Fries accompanied by Creamy Homemade Crème Fraiche Coleslaw

  
All of this can be yours for just 11 propoints (6pp F&H) who said Healthy Eating can’t be fun! 

For the Burgers:

500g Lean Steak Mince (5% Fat)

1 Onion Very Finely Diced

½ Tsp Mustard Powder

A Couple of Splashes of Worcestershire Sauce

¼ Tsp Spicy Smoked Paprika

1 Tsp Dried Parsley

½ Tsp Dried Oregano

½ Tsp Garlic Granules  

For the Taco Sauce:

4 Tbsps Lighter than Light Mayonnaise

2 Tbsp Tomato Ketchup

A Pinch of Spicy Smoked Paprika

A Splash of Tabasco

To Serve:

1 Aldi Brioche Burger Bun

A Couple of Leaves of Baby Gem Lettuce

Red Onion Sliced into Rounds

Sliced Tomato

8 Bacon Medallions

4 Reduced Fat Cheese Slices

For the Butternut Squash Fries:

2 Large Butternut Squash Peeled & Diced into Chip Shapes

A Handful of Fresh Rosemary Leaves Chopped  

For the Coleslaw:

Grated Carrot (1 medium)

Grated White Cabbage (about ¼ or so)

49g Half Fat Crème Fraiche

Salt & Black Pepper  

Grate the Carrot & White Cabbage in a food processer using the grating attachment. Place in a bowl with the crème fraiche & season with salt & black pepper. Cover with cling film & refrigerate until needed. Mix all the Taco Sauce ingredients well in a bowl until fully combined, cover with cling film & refrigerate until needed. Meanwhile combine all the burger ingredients together well in a bowl, try not to compact the meat too much with your hands, lightly mix it to avoid dense burgers. Divide the mixture into 8 meatballs & flatten them down to form 8 thin burger patties (these are thinner than my usual burgers but you get 2 so it’s essentially the same amount of meat in the end). Some of the diced onion might not make it into the patties & get left in the bowl this is fine the onion is for flavour & also to bulk the burgers out so don’t worry too much about leftovers as long as all the meat is used. These can be made in advance & covered & refrigerated until needed if necessary. Preheat your oven to 200c. Blot the Butternut Squash Fries with Kitchen roll to remove any additional moisture & Place them in a single layer on a baking tray lined with baking paper & sprayed with oil. Spray the chips with oil & season with salt & black pepper & scatter with the chopped Rosemary Leaves. Bake for 15 minutes, take out of the oven for 15 minutes & place back into the preheated oven for a further 15 to 20 minutes. Fry the red onion rounds & bacon in a hot pan sprayed with oil for approximately 5 or 6 minutes or until cooked through. Remove from the pan & keep warm. Fry the Burgers in the hot pan sprayed with oil for approximately 3 minutes each side or until fully cooked through & browning. Assemble the 4 burgers by laying the lettuce, tomato & red onion on your bun, lay a burger on top & a cheese slice & bacon medallion on top of each burger. Repeat this layer topping with the taco sauce instead of a second cheese slice. Top with the bun lids & serve with the butternut squash fries & the coleslaw & 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!