Nothing beats the gorgeous smell of baking through the kitchen of a Saturday morning. Hot & fresh out of the oven Delicious Skinny Banana & Milk Chocolate Baked Oat Muffins. A delicious weekend treat at just 3 propoints a muffin (or 1pp on Filling & Healthy). This makes 6 breakfast muffins (20pp per recipe or 4pp per recipe F&H). I hope you have a Fabulous Saturday!
Ah good old Ryvita! Who hasn’t gone on a health kick at one time or another & ran out to buy a packet of reliable Ryvita! I was pleasantly surprised when I pointed them all that they work out exactly the same points regardless of the additional seeds/fruit & grains in the different varieties so happy days it’s 1 for 1pp, 2 for 2pp, 3 for 3pp, 4 for 4pp etc so about 1pp each until you hit 9 but who in heavens is going to eat 9 in one sitting so safe to say a point each! My favourite is the fruit crunch with currants, seeds & oats yummy! Perfect topped with laughing cow light, tomatoes & cucumber & perhaps some ham points permitting. They’re quite large crackers too so really good value for your points. Happy Friday I hope you’re having a great day x
Well lookie lookie what I have here for you! Only a complete list of propoints for the Nations Favourite Obsession- TAYTO!!! Oh Yeah! If you haven’t indulged in a Tayto Sandwich at least once in your life you haven’t lived. Some of Tayto’s snack options are extremely good value points wise my friends, you can have all of the pleasure & none of the guilt. Behold….
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
Salt & Black Pepper
A Selection of Raw Veggies
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!
Calling all savoury snack lovers & spice fiends! If you’re like me & prefer your Savoury Snacks to your Chocolate or Sweets you’ll love this spice blend to brighten up your popcorn snack! Delicious & Spicy this will hit the spot on the Snack Attack front. Comes in at 5pp but totally free if you’re on an F&H day. Serves 2 with extra spice mix left over for the next round, the spice mix will keep well in an airtight container. Hope you enjoy! 1 Tbsp Sweetener of your choice
1/4 tsp Mustard Powder
1/2 tsp Cayenne Pepper
1/2 tsp Cumin Powder
1/2 tsp Sea Salt ground
1/2 tsp Black Pepper ground
1/2 tsp Granulated Garlic Powder
1 tsp Smoked Paprika
50g Popcorn Kernels
1 tsp oil
Mix all the spices together in a bowl & heat your oil in a medium saucepan over a highish heat. When the oil is hot add your popcorn kernels & place the lid on the pot, reduce the heat to medium & pop the kernels shaking the pot every so often until the kernels stop popping. Place in a bowl & sprinkle a small amount of the spice mix over (as much as desired but a quick warning do not add all the spice mix unless your made of a very hardy constitution! The rest of the spice can be stored for again) Enjoy the hot spicy morsels of delight!
This is a Middle Eastern Aubergine (Eggplant) Dip often referred to as poor mans caviar & as Aubergines are on special at 29c each in Aldi this week I could hardly resist making this old favourite of mine! Perfect for entertaining friends with a few drinks & nibbles. This entire bowl is just 5pp & would serve at least 6 people you can add toasted pittas cut into pieces for an extra 3pp for a full pitta per person. Approximately 4pp for a full serving with a pitta or 1pp with Veg Crudités bargain & super easy to whip up to boot! Here’s the skinny:
2 Large Aubergines
1 Lemon juice only
2 Garlic Cloves Crushed
2 Tbsps Tahini
1/2 Tsp Ground Cumin
Salt & Black Pepper
For the Pitta Pieces:
WW Pitta Breads
Sprinkle of Paprika
Prick the Aubergines all over with a fork & cut in half lengthwise. Place on a baking tray lined with tinfoil, cut side down & sprayed with sprayoil. Place in a preheated oven at 200c for about 40 to 45 minutes until fully cooked. Remove from oven & allow to cool for 15 to 20 minutes. Scoop all the delicious innards of the Aubergines into a bowl & mash well, blitz with a hand blender gently if you prefer smoother dip. Mix all the remaining Baba Ganoush ingredients (except the parsley) into the Aubergine & mix well. Allow to cool to room temperature & place in a bowl garnished with the Parsley & a sprinklyof Paprika. Serve with the toasted pittas cut into pieces & sprinkled with some Paprika & Enjoy!
Oh how I wish these were my invention! Sadly they are not, this recipe is by the lovely evil geniuses over at theburlapbag.com blog. I stumbled upon them & just had to share them with you lovely people! This made 8 Cookies even though the original recipe makes 16, I like bigger cookies because I’m greedy like that & c’mon they’re still only 1pp per Biccie! Hurray! These would be perfect Breakfast Biscuits with the use of Porridge Oats & Bananas to create them. Here’s the skinny:
1 Cup Porridge Oats (90g)
2 Large Ripe Bananas
I also used 10g Chocolate Chips
You Could shake these up numerous ways by using Cinnamon, Cocoa Powder, Almonds Chopped, Raisins, Dried Cranberries, Chopped Walnuts, Coconut the list is endless just don’t forget to point any additions! The 10g Chocolate Chips still make these 1pp each. Mash the Oats & Bananas together. As Bananas vary in size if it’s too runny add more oats & point them if it’s too dry add more Banana. Mash well, mine were a slightly dry but I felt they would hold better this way rather than too runny because they would spread & go to mush. Roll out & flatten into 8 Cookie shapes. Place on a baking tray lined with baking paper. Lightly press a few chocolate chips into each cookie & bake in a preheated oven at 180c for 15 minutes. This makes slightly soft chewy cookies, if you prefer them harder cook them a bit longer but be careful they don’t burn. Enjoy!
My new food crush! 😍 Tired of Crisps & Popcorn with your Saturday Night Movie? Try these Amazingly Tasty Healthy little morsels! Full of fibre & much healthier than nuts. I had some trouble pointing my Chickpeas as I have a can from Aldi coming in at 4pp drained weight & a can from Supervalu coming in at 8pp for the same drained weight both stored in salted water so I’m at a loss! I’m going to go with the higher one to be safe & say these serve 2 at 4pp each. Check points on whatever brand you use to be sure! You can use any array of Spices you want on these or lightly salt them. Here’s what I used:
1 400g (240g drained weight) Chickpeas
1 Tsp Smoked Paprika
1/4 Tsp Cayenne Pepper
1/4 Tsp Chilli Powder (I used Mild)
1/4 Tsp Ground Cumin
1/4 Tsp Garam Masala
Drain your Chickpeas into a Colander & rinse well under cold running water. Shake well to remove excess water. Place in a bowl lined with several sheets of kitchen paper & rub the Chickpeas well to dry. The outer shells will come off when you rub them & that’s perfect they are better with the shells off. They need to be bone dry so repeat this several times, leave them sitting in the bowl for 10 minutes or so & come back & repeat the drying with the paper towels ensuring all moisture is gone. Spray lightly with sprayoil & add spices & mix well to coat all the Chickpeas. Place on a baking tray lined with baking paper & sprayed lightly with oil. Bake in a preheated oven at 200c for about 30 to 40 minutes until crisp & crunchy. Watch them closely near the end so they don’t burn. Serve immediately or allow to cool & Enjoy!