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
Asado, in simple terms, is a stew and there are many different versions depending on the country or region. This one is not a million miles away from a Filipino asado. The richness of flavour in this recipe comes from slow cooking the beef until it becomes really tender in a tomato sauce infused with star anise, ginger and bay leaves. This is extraordinarily simple to make but does require some time as it will take about 1 and ½ to 2 hours to complete. I’ve added potatoes to the dish but you could certainly leave them out and serve it over brown rice or with salad instead. It keeps well and serves 6 which makes it a perfect meal prep recipe if you’re prepping for the week. It is suitable to do in a slow cooker if desired but I find it more flavoursome if you prep it in a large pot over the hob instead, I don’t know why it’s just one of those things! This serves 6 people and the Macros per serving are 344Cals P33.7 C30.5 F9.5 or Smartpoints 7 and free on No Count Here’s the skinny: Continue reading
I absolutely adore meatballs I definitely don’t think it’s the first time I’ve mentioned this nugget of information. Pasta is one of my all-time favourite foods to eat. I rarely make meatballs the same way twice, I always adapt them and adjust the ingredients to come up with different flavour combinations and variations. These are stuffed with gorgeous reduced fat mozzarella that melts in the centre and oozes out when you cut into each juicy meatball. This recipe serves 4 people at 12 Smartpoints a serving or Macros per serving 492Cal P46 C49 F11 Continue reading
Culinary elaborations have their time and place but sometimes the simple quick and easy ideas are best. Pitta pizzas are so versatile you can basically put whatever you fancy on them peppers, mushrooms, ham, pineapple, chicken the list is quite endless. This was lunch today coming in at 7 propoints but you could easily make this for 5pp as I didn’t have any weight watchers pitta breads in the house and these are full fat white pitta breads from Aldi which are 5pp each (you can have this on filling and healthy for just two pro points for the cheese if you use the weight watchers pittas). I hope your Wednesday is wonderful!
One pitta bread
A squeeze of Passata
1 Tbsp of tomato purée
A sprinkle of oregano
Salt and black pepper
Piccolo tomatoes halved
60g reduced fat mozzarella
Red onion sliced
Fresh basil leaves
Toast the pitta bread in a toaster or under a hot grill and slice open lengthways into 2 halves, be careful of escaping steam. Mix together the passata, tomato purée & oregano and season with salt and pepper. Spread generously over each half of the pitta bread. Slice the tomatoes and red onion and lay on top. Dot the mozzarella across the pizzas and season with salt and pepper. Place under a hot grill for 3 to 4 minutes until the cheese is melted and bubbling. Garnish with the fresh basil leaves, devour and enjoy!
Happy World Pasta Day! The perfect excuse to whip up one of my favourite pasta dishes, not that I ever need an excuse to have pasta, I absolutely adore the stuff and would eat it every day if I could get away with it! I love linguine it’s flatter than spaghetti and holds a creamy sauce much better. This gorgeous recipe features juicy plump sun-dried tomatoes and creamy mozzarella with basil and a real fresh cream sauce, yes cream, light cream but cream nonetheless! This is filling, comforting and remarkably healthy at just 10 propoints per serving (if you use wholewheat spaghetti instead you can have it for 5 propoints on filling and healthy). Here’s the skinny:
184g (cooked weight) of linguine
50g sun-dried tomatoes packed in oil
35g light mozzarella
1/2 a red onion diced
1 clove garlic
30ml light cream
Fresh basil leaves
A small sprinkle of chilli flakes
Salt and black pepper
Cook the pasta according to packet instructions in boiling salted water. Rinse the oil off the sun-dried tomatoes if desired and chop into small bite-size pieces. Spray a medium saucepan with oil and fry the onion for approximately five minutes until soft. Crush in the garlic clove and cook for further 30 seconds. Add the sun-dried tomatoes and heat through for one minute. Add the cream and chilli flakes and season with salt and pepper. Loosen the creamy sauce with a couple of tablespoons of the pasta cooking water. Drain the pasta and stir into the sauce mixing well. Tear in the fresh basil leaves and stir through the mozzarella torn into chunks and serve immediately. Enjoy!
I’m off work for the midterm hurray! So expect lots of lovely recipe ideas coming your way. Breakfast this morning was a silky smooth baked tomato egg cup with grilled bacon and toasted wheat muffin soldiers delicious! This little lot was only 6 pro points. I hope you’re having a fabulous Friday.
One large tomato
One medium egg
Two bacon medallions
One wheat toasting muffin
Salt and pepper
Preheat your oven to 180c. Cut the top off the tomato and scoop out all the inside flesh and seeds. Place on a small baking tray you may need to cut a small bit off the bottom to make it stand upright. Carefully crack an egg into the tomato and season with salt and black pepper. Bake for 15 to 20 minutes depending on how soft you like your egg keep an eye on it to make sure it’s cooked to your liking. Grill your bacon medallions on each side for 4 to 5 minutes and toast the muffin. Cut the muffin into soldiers and serve with the tomato garnished with some chopped fresh chives and bacon enjoy!