Healthy & Light Chicken Tikka Masala

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I heard a few weeks ago that Chicken Tikka Masala topped the poll this year for Irelands favourite take out dish overtaking the legendary Spice bag (There’s a healthy spice bag recipe already available on the blog) and it’s been on my mind ever since to give it my light and healthy twist whilst keeping all the richness and depth of flavour which I think I have achieved here. Continue reading

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Glorious Spicy Lean Taco Fries


Glorious Spicy Lean Taco Fries, all the flavour of this takeaway favourite without any need to wait until cheat day to indulge in this healthy version. I’ve made this recipe before (it’s here on the blog somewhere but this is an updated improved version) and had made the fries myself with potato rather than sweet potato and you can most certainly make the fries yourself using plain potato or sweet potato but these strong root frozen sweet potato fries are so so handy and I can never get my home-made sweet potato fries that divinely crispy. This recipe serves four and the taco mince mixture freezes well once cooled if you’re doing meal prep, just use 130 g of the frozen fries per serving as required. This is quite spicy well for my taste anyway, if you want it less spicy just dial down the amount of the spices you put in, if you like it hot hot hot use hot chilli powder instead of mild. The macros on this per serving are 479Cal P40 C37 F17 Smartpoints 13 Continue reading

Deliciously Spicy & Tender Szechaun Beef Served With Fluffy Wholegrain Basmati Rice


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

Creamy Spicy Cajun Chicken Tagliatelle

  

You know one of those days when you open the fridge stare blankly inside, close it & repeat the process about 3 more times? Well that was me today. I had a small bit of chicken left over from the chicken coconut curry I made last night 
& was wondering what the heck I was going to make with it. Well this is what the heck I made with it! How would you like to try this gorgeous mountain of food for just 10 propoints? (1 on F&H if you use brown pasta) Yummy! Serves 1. I hope your Sunday is great x 100g Diced Chicken Fillet

60g Dried Weight Tagliatelle 

1 Small Red Onion Diced

1 Small Red & Yellow Pepper Diced

1 Clove of Garlic

65g Philadelphia Lightest Cream Cheese

2 Tsps Cajun Seasoning (I used my own blend you can find it under my Jambalaya recipe or use shop bought)

Fresh Basil

Salt & Black Pepper   Prepare the pasta as per packet instructions. Place the diced chicken in a bowl & coat well with the Cajun seasoning. Heat a medium saucepan and spray with oil. Sauté the onion and peppers for approximately five minutes until soft. Add the chicken and cook for a further 5 to 8 minutes until fully cooked. Crush in a clove of garlic and cook for a further minute. Season with salt and black pepper. Add in the Philadelphia and a small amount of pasta cooking water and stir well until the Philadelphia is melted into a sauce. Drain the pasta and add to the sauce stirring well until fully coated. Tear in some fresh basil leaves and serve immediately. 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!  

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!

Lovely Spicy Red Pepper Mince Goulash with Humble Brown Rice

  

Late dinner tonight as it often is with a small baby to tend to! I was so demotivated to cook a dinner tonight! The baby is back up out of bed & should’ve been in bed an hour and a half ago, laughing away at Mickey Mouse & not a whit of tiredness on her but I persevered! I’m so over making the same old mince dishes over & over again (bolognese, shepards pie, meatballs etc) Whilst they are perfectly yummy I was looking for new ideas for mince dishes & decided to try hungarian goulash. Traditionally made with stewing steak but just as good with mince. Goulash is kind of a cross between a stew & a soup, I like mine a bit thicker so cook it for longer. People often ask me whats the secret to good bolognese or mince dishes, the secret is time! You can make them up pretty quickly & handily but you must allow them to simmer & reduce down sufficiently (I’ve been known to simmer bolognese for 4 hours sometimes & it gets better with every minute, at least an hour suffices otherwise it’s just a watery mess on a plate, if you let it reduce properly it becomes thick & glossy & so very tasty) It’s all about the paprika here & the red pepper compliments it well, I highly dislike green peppers & had no yellow or orange ones but feel free to use whatever ones you have available. This is tasty & filling & something a wee bit different! Serves 4 at just 10pp or free on the filling & healthy plan. Here’s the Skinny:   
450g 5% fat steak mince 

1 onion diced roughly

2 cloves garlic crushed

2 small red peppers 

2 tsps smoked paprika 

1 tsp tsp regular paprika 

1 tin plum tomatoes 

1 tbsp tomato purée 

Salt & black pepper 

1 tsp sweetener 

1/2 tsp dijon mustard

A few dashes Worcestershire sauce 

400ml boiling water 

1 beef stock cube

A small handful of fresh thyme 

2 bay leaves 

600g weight of cooked rice  

Lightly fry your onion for a few minutes & add the sliced red pepper. Continue to fry until soft (approximately 5 more minutes) add in the mince & fry until browned, add the crushed garlic for 30 seconds & then pop in the paprika, thyme, salt and pepper, sweetener, mustard, Worcestershire, bay leaves. Fry for a few minutes & add the tomato purée & tomatoes, stir well & add the stock made with the boiling water & stock cube. Simmer for approximately 40 minutes to an hour on a medium heat. Meanwhile make up the rice according to packet instructions. Fluff up the cooked rice & remove the bay leaves serve with the goulash and Enjoy!