Delicious Fluffy Scrambled Egg with Bacon and Spring Onion on Wholemeal Toast

  
Good Morning! Breakfast this morning was Delicious Fluffy Scrambled Egg with Bacon and Spring Onion on Wholemeal Toast. 5pp or free on F&H. I hope you have a great day x 
1 Egg

1 Egg White 

1 or 2 Lean Bacon Medallions Diced

2 or 3 Spring Onions Chopped

A Dash of Skimmed Milk

Salt & Black Pepper 

Fresh Parsley to Garnish

1 Slice Brennans Be Good Wholemeal Bread
Lightly spray a saucepan with spray oil. Add the bacon and cook for a couple of minutes then add the spring onion and cook until softened. Whisk the egg and egg white in a bowl with a dash of milk seasoned with salt and pepper. Pour it into the saucepan over a low heat and gently fold the egg with a wooden spoon until they are cooked through. Toast the bread and serve the scrambled egg on top with a garnish of parsley if desired and enjoy!

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Delectable Twice Baked Sweet Potato with Bacon & Cream Cheese accompanied by Sweet Pepper & Rocket Side Salad with Tangy Orange & Mustard Dressing

  

A light tea tonight! Delectable Twice Baked Sweet Potato with Bacon & Cream Cheese accompanied by Sweet Pepper & Rocket Side Salad with Tangy Orange & Mustard Dressing. If you’re a fan of Sweet Potatoes you will love this! You can of course substitute ordinary potato either it will work just as well. I love twice baked potatoes & have featured them several times on the blog. They are just so moreish! 8 propoints or 1pp on F&H I made this for myself so it serves 1 but you can easily multiply the recipe if serving more than 1 person. I Hope your Monday evening is great.   
For the Twice Baked Sweet Potato with Bacon & Cheese:

225g Sweet Potato (you can have a slightly larger normal potato if using for the same points 300g)

2 Bacon Medallions Diced Finely

2 Spring Onions Sliced Finely

20g Philadelphia Lightest Cream Cheese

18g Reduced Fat Grated Cheddar

Salt & Black Pepper

Fresh Chives to Garnish

  For the Side Salad:

A Mixture of Rocket Leaves & any other Salad Leaves you want

A Small amount Red Pepper Finely Diced

A Small amount Yellow Pepper Finely Diced

A Small amount Red Onion Finely Diced
For the Orange & Mustard Dressing:

Approximately 1 Tsp Rice Wine Vinegar

½ a small Orange (such as a Clementine)

A Tiny Tip of a Tsp of Dijon Mustard

Black Pepper  Preheat your oven to 200c and wash the sweet potato well. Place in the hot oven for an hour until soft. Set aside for about 10 minutes to cool while you prepare the filling. Fry the bacon pieces in a medium hot pan sprayed with oil for 3 to 5 minutes until fully cooked through & browning. Add the sliced spring onions to the pan stirring for about 30 seconds to a minute until just starting to soften. Carefully slice the sweet potato lengthwise in half with a sharp knife. Carefully scoop out the flesh from the sweet potato into a bowl leaving a small edge of sweet potato in the skin if possible to make it sturdier (don’t worry if it all comes away it will just be a bit extra delicate when lifting. Place the cream cheese into the bowl with the sweet potato & season with salt & black pepper. Mash well with a fork making sure the cream cheese is well combined with the sweet potato flesh. Add the bacon & spring onion mix (I like to reserve a few pieces for the tops of the finished potatoes to garnish) Mix this through gently with a spoon. Place the empty potato shells in an ovenproof dish or on a baking tray that you have sprayed with oil & spoon the sweet potato mix evenly & lightly back into each potato skin. Top with half the grated cheese per potato (add the reserved bacon & spring onion topping at this stage if you are following that step). Return the potatoes to the oven for about another 20 minutes until the cheddar has melted & is bubbling. Meanwhile prepare the dressing for the salad by mixing all the ingredients together very well in a small bowl or glass. Prepare the salad ingredients & lightly drizzle with the dressing. Very carefully lift the potatoes onto your plate with a spatula, top with chopped chives & enjoy!

  

Magnificent Meatloaf with Creamy Spring Onion Mash & Tenderstem Broccoli

  
Comfort food at its finest. This wasn’t tonight’s intended dinner, I was planning a lovely Harissa Griddled Chicken but when I opened the Chicken there was a slight pong off it even though I’d just bought it & it was well in date but don’t take risks with Chicken, if in doubt throw it out. Don’t ever take a chance with white meat or fish. There’s a slight chance it might have been left to the side at the tills for a while in the heat & then popped back in the fridge – dangerous! Anywho this is a quick rescue dinner as I’d (thankfully) picked up a pack of mince (just in case) with no real intentions for it. Meatloaf is the ultimate in comfort & you can’t really serve it with anything other than gorgeous mashed potatoes. Serves 4 at 9pp for the lot or free on the Filling & Healthy plan. Friday Nights were made for this!   

For the Meatloaf: 

400g lean 5% fat beef mince

2 slices calorie controlled bread

1 onion finely diced 

1 egg

1 tbsp red ketchup

1 tbsp brown ketchup 

1 tsp dried oregano 

1 tsp dried parsley 

1 tbsp Worcestershire sauce 

1/2 tsp smoked paprika 

2 tbsp fat free fromage frais

Salt & black pepper 

4 bacon medallions 

 
For the Mash:

600g Milk

3 to 4 Spring Onions

A dash of Skimmed Milk 

Salt & Pepper   To Serve:

Tenderstem broccoli 

 Tear the bread into small chunks into the mince in a bowl. With a light hand mix the 2 together (if you smush it too much it will become dense) add the rest of the Meatloaf ingredients except the bacon & lightly mix. Place in a 1lb loaf tin (I use a silicon one, if it’s metal spray it with sprayoil first) lay your bacon medallions in the top & bake for 40 minutes in a preheated oven at 200c for 40 minutes. In the meantime peel & steam your potatoes until soft. Mash with the milk & salt & pepper & fold tbrough the spring onions. Lightly boil your Tenderstem broccoli for a few minutes. Slice the meatloaf, serve with the mash & meatloaf & enjoy!