Gorgeously Hearty and Healthy, Chunky Minestrone Soup

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The russet colours of autumnal leaves are in their full array, there is a distinct chilly bite to the air, warm fluffy fleece blankets and soft woollen socks are back in action and it’s most definitely soup season again. Is there anything more comforting on a cold autumn evening than a big steaming hot bowl of filling and delicious soup, nope there is nothing I know that can fill that heart-warming role to the same perfection. I have a beautiful chunky minestrone soup recipe for you that won’t even require any bread or other accompaniments as the addition of whole wheat pasta and cannellini beans make it a filling meal all in itself. Continue reading

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Beautiful Silky Egg on a Bed of Wilted Spinach & Decadent Parma Ham in a Lightly Toasted Muffin

  
A perfect Sunday Brunch. Beautiful Silky Egg on a Bed of Wilted Spinach & Decadent Parma Ham in a Lightly Toasted Muffin 6 propoints. I hope you’re having a Wonderful Sunday x 💕👌👯

Fabulously Fluffy Sautéed Mushroom & Tomato Omelette with Fresh Spinach and Creamy Goats Cheese

  
Omelettes are extraordinarily versatile. It is widely regarded they are acceptable to eat as any meal of the day breakfast, lunch or dinner. If you have a carton of eggs in the house you are always guaranteed a good meal, from just a plain omelette to cheese, ham, peppers, onions the list is endless as to what you can chuck into them to create a filling and healthy meal. I also find it quite pleasant that they vaguely resemble a pizza! I had goats cheese and spinach leftover from yesterday’s caramelised onion and goats cheese pizza recipe so that is what I used to create this yummy weekend brunch. Just 5 propoints (or 2 on filling and healthy). I hope you’re having a wonderful Sunday.   
1 egg

2 egg whites 

A dash of milk

Salt and pepper 

Mushrooms sliced

Half a red onion diced

1 large handful of fresh spinach

6 cherry tomatoes halved 

30g goats cheese

Fresh basil to garnish

  
Fry the onion and mushrooms in a pan you’ve sprayed with oil for approximately five minutes until cooked. Throw in the handful of spinach and cook for a further minute or two until wilted. Beat the egg and egg whites together with a dash of milk and season with salt and pepper. Pour into the frying pan over the mushroom spinach and onion and top with the tomato halves and crumble the goats cheese over the top.   

Cook for 4 to 5 minutes on the hob then transfer under a hot grill to cook the top for a further 2 to 3 minutes until the goats cheese is melted and bubbling. Serve immediately garnished with the basil and enjoy!

  

Sumptuous Creamy Goats Cheese, Velvety Parma Ham, Spinach & Balsamic Glazed Red Onion Petit Pain Pizzas

  
A bit of a posh lunch today! I have made petit pain pizzas before using many variations and decided to give them a decadent twist today using creamy goats cheese and beautiful Parma ham, it is the weekend after all! It’s a little bit of effort caramelising the onions but worth every second. These come in at a very healthy 6 propoints (or 3 pro points on Filling and Healthy). Here’s the skinny:  
1 Weight watchers petit pain 

One red onion finely sliced

30 g of goats cheese

One slice of Parma ham

A good handful of fresh spinach

2 teaspoons of Balsamic vinegar

Tomato purée 

Salt and black pepper  

Bake the petit pain as per packet instructions and set aside to cool for 10 or 15 minutes. Fry the onion in a medium saucepan sprayed with oil over a low heat for about 10 minutes until soft them add the balsamic vinegar and cook for a further 5 to 10 minutes until the onion is broken down, caramelised and brown. Wilt the spinach in a saucepan over a medium heat this will only take a few minutes. Always put on more spinach than you think you’ll need it shrinks down to nothing. Split the roll in half lengthways with a sharp knife. Spread on a small bit of tomato purée on each half & layer the spinach on top then add a layer of the onion. Arrange the Parma ham on top split evenly between the two pizzas. Slice the goats cheese and & lay on top. Season with salt and black pepper. Grill under a medium heat for two minutes or so until the goat cheese is brown and melting enjoy!  

Delectable Creamy Cheesy Sausage & Spinach Stuffed Chonchiglioni with Tomato Sauce

  

I can’t say it, I can’t even try! Chonchiglioni or “shells” to you or me! These are little morsels of heaven, a little fiddly to stuff but worth the small effort that entails. These were supposed to be sausage, spinach & ricotta but my local store was fresh out of ricotta until Monday & considering I live in a small town & the nearest next store to buy ricotta is a 48km round trip I substituted quark instead. Feel free to use ricotta if such niceties are easily available to you (the points may change the quark was 1pp). Serves 4 at 8pp a portion nothing wrong with that! Here’s the skinny:
240g Dried Large Chonchiglioni (Pasta Shells)

6 Low Fat Sausages (1pp a piece my preference is Mallons low fat gluten free)

1/2 an Onion Finely Diced

1 Large Bag Fresh Baby Spinach

85g Quark

1 Clove Garlic Crushed

Fresh Basil Leaves

Salt & Black Pepper 

20g Grated Parmesan Cheese

500g Passata 

1 Tsp Dried Oregano  

Blanch the Conchiglioni (shells) for 7 minutes in boiling salted water. Drain, run under cold water & set aside. Fry the spinach for 2 to 3 minutes until wilted, drain & set aside. Fry your onion for 3 minutes until softened in sprayoil & remove the skin from the sausages & add to the pan. Break the sausages up into small pieces with a wooden spoon while frying for approximately 5 minutes until cooked. Season with salt and pepper and add the garlic for 30 seconds. Place the sausage mix in a bowl. Squeeze any excess water out of the spinach & add to the bowl with the sausage, quark & fresh chopped basil leaves. Meanwhile heat the passata in a saucepan seasoning with the oregano, more basil & some salt & pepper. Pour half the tomato sauce into an ovenproof dish. Spoon 1/2 a teaspoon or so of the sausage & spinach mix into each shell & lay the pasta on top of the tomato sauce. Drizzle the remaining tomato sauce across the top & sprinkle with the parmesan & bake in a preheated oven for approximately 30 minutes until heated through & browning. Serve & Enjoy!  

Delicious Low Carb Crispy Bacon, Fresh Spinach & Creamy Ricotta Crustless Quiche

  
Remember I devised my anti-bloating survival guide when I was attending my Lovely Cousins Hen Party 2 weeks ago? Well the Wedding is next week and I bought a beautiful dress yesterday for it so I’m implementing my anti bloat strategy again so I can feel as comfortable & confident as possible in my gorgeous new dress. This means lowering carbs for the week & this quiche is a perfect low carb lunch or even dinner served with salad or vegetables. It’s creamy from the milk & ricotta & deliciously tasty flavour comes from the crispy bacon. This makes 6 servings at only 3 propoints a serving (1 propoint of the filling & healthy plan), trust me with this recipe you really don’t feel like you’re missing out on carbs at all!  

4 Whole Eggs & 2 Egg Whites *150g Ricotta Cheese crumbled

100ml Skimmed Milk 

4 Lean Bacon Medallions diced

10g Finely Grated Parmesan 

180g Bag Fresh Spinach 

1/2 Tsp Dried Parsley 

1/2 Tsp Dried Thyme 

1/4 Tsp Garlic Granules

A Pinch of Nutmeg

Black Pepper (I’m avoiding Salt for the week but add it if you wish)  

*The Ricotta was 5 propoints for 150g with the brand I used (Supervalu own brand) Make sure to check whatever brand you buy to make sure of points as they can differ & you may get more or less ricotta for your points.  

Prepare your Bacon & Spinach in advance as it needs time to cool down. Spray a large frying pan with oil & fry the diced bacon for approximately 4 minutes over a medium heat until fully cooked. Add the spinach to the pan & cook for a further minute or two until the spinach wilts down. Drain the bacon & spinach mix in a colander as the spinach will release a lot of water & allow to cool completely. When cool gently squeeze the mix to drain a bit more moisture out of the spinach. Preheat your oven to 190c. In a large bowl mix all the ingredients except the parmesan & add the cooled spinach & bacon. Whisk well with a fork & pour into a 9 or 10 inch quiche dish you have sprayed with oil (I spray a few squirts of oil & then spread it around the dish with a pastry brush for even coverage). Place into the preheated oven for approximately 45 minutes or until cooked through & the eggs are set. About 15 minutes before the end of cooking time sprinkle the grated parmesan on top & return to the oven. Allow to cool for 10 minutes before serving cut into 6 pieces serve with salad or vegetables & Enjoy!   

Savoury Spinach & Mushroom Egg Roll with Melting Swiss Cheese

  
This is kind of a cross between an Omelette & a Pancake type Breakfast dish. A Lovely Soft Golden Eggy Blanket encasing Warm Spinach & Nutmeg Filling with Sautéed Mushrooms & Sweet Shallots accompanied by Gorgeous Nutty Melty Swiss Cheese – Delicious! This makes a very large serving at 6 propoints or 2 propoints on the Filling & Healthy plan.   For the Egg Roll:

2 Eggs

A Tiny Dash of Skimmed Milk

1/4 Tsp Dried Parsley

Salt & Black Pepper   For the Filling

2 Shallots Finely Diced 

4 or 5 Chestnut Mushrooms 

A Large Handful Fresh Spinach

Fresh Nutmeg 

Salt & Black Pepper 

1 Slice Swiss Cheese

 Peel & slice the mushrooms. Lightly fry the shallots in sprayoil for a few minutes until softened. Add the mushrooms & continue to fry until the mushrooms are browning & soft. Rinse the spinach under cold water & shake off any excess water. Add the spinach to the mushroom & shallots & continue to fry over a low heat until the spinach is wilted. Season the filling with salt, black pepper & a small grating of fresh nutmeg. Meanwhile crack your eggs into a bowl & add the dash of skimmed milk, salt, pepper and the dried parsley. Beat the egg mixture well & pour onto a preheated pan that you have sprayed with oil. Cook the egg for a few minutes until brown & cooked through. Place the pan under a hot grill for a minute to cook the top, remove from the grill & place the cheese slice in the centre of the egg & put under the hot grill again for a further few seconds to a minute until the cheese begins to melt. Remove the egg roll from the pan onto a plate with a spatula & place the spinach & mushroom filling in the centre, roll up the egg roll, cut in half & Enjoy!