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

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!

Gloriously Tacky Taco Fries for a Saturday Night

What more can I say! Sometimes you just crave tacky junk food akin to the type you might buy out of the side of a chipper van at 3am after a few shandys, a guilty little treat. Well these have all the flavour factor & absolutely none of the guilt! This is a Slimming World recipe but it comes in at a mere 11pp or 4pp on F&H a fraction of the damage the real deal might inflict but the exact same taste. Serves 4 Hungry People.  800g Potatoes Chipped

160g Grated Reduced Fat Cheddar Cheese 

A 450g Pack of 5% Fat Steak Mince

1 Red Onion Diced

1 Red Pepper Diced

1 Tin of Plum Tomatoes

1 Tbsp Worcestershire Sauce

1 Beef Stock Cube 

1 tsp Paprika 

1/2 tsp Cumin

1/2 tsp Chilli Powder 

1/2 tsp Garlic Powder 

1/2 tsp Salt

1/2 tsp Cayenne Pepper 

1 tsp Dried Oregano 

1/2 tsp Sweetener 
For the Taco Sauce:

3 tbsp Lighter than Light Mayo

3 tbsp Fat Free Natural Yoghurt 

2 tbsp Tomato Ketchup 

1 Clove Garlic Crushed 

1/2 tsp Cayenne Pepper 

3 tbsp Water
Place the chipped Potatoes on a plate & microwave for 3 minutes. Spray with oil & place in a preheated oven at 200c for 25 to 30 minutes or until browned & cooked through. Meanwhile fry the Onion & Red Pepper in a lightly sprayed pot for a few minutes to soften. Add the mince & cook until brown. Add in all the herbs & spices & stir through. Crumble over the stock cube & add the Worcestershire Sauce. Throw in the tinned Tomatoes & chop them through with a sharp knife. Simmer on a low heat for at least 20 minutes (I simmered mine for an hour as it just improves with time) I threw in some chopped fresh Coriander at the end before serving to try & add some sophistication to this culinary masterpiece but let’s face it this is pure take out food so leave it out if you have none knocking around. Mix all the Taco Sauce ingredients together well until smooth. Assemble your chips, top with mince, sauce & cheese & Enjoy because this is pure unadulterated gorgeousness on a plate!