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!
When a cooked breakfast is the only thing that will hit the spot but you’re too darn lazy to start dragging pots & pans out of the cupboard! I’m off work Today (Yay!) in preparation for attending my cousins wedding at the weekend (as you know. hence the lower carb week) When I’m at home I like a hot breakfast, something you wouldn’t necessarily have everyday or during the week & let’s face it, the full Irish is the ultimate in luxury breakfasts! Lucky for me it happens to be low carb too served without any bread or carb accompaniments so that’s what I fancied today. This is Super Healthy due to being baked & using lowfat gluten free sausages (I always use Mallons sausages they’re simply the best). Lazy bones here has chucked it all in the oven & the only hardship there after was waiting on it to cook. Delicious & healthy too only 5 propoints or 2 on the Filling & Healthy plan this serves 2.
4 Low Fat Gluten Free Mallons Sausages
2 Lean Bacon Medallions
8 Cherry Tomatoes
Preheat your oven to 200c. Place a large baking tray in the oven for about 5 minutes to heat it through. Spray the tray with oil & add the sausages & spray them too. Bake for 15 minutes. Add the bacon & mushrooms & bake for a further 10 minutes or so. Add the tomatoes for 5 to 8 minutes (you can season everything at this point with a sprinkle of the thyme leaves & black pepper) & when they are cooked & everything looks nearly done make 2 wells in the bake & carefully crack in 2 eggs. Return to the oven for 6 to 8 minutes or until the eggs are cooked to your liking. Serve with a cuppa hot tae & Enjoy!
This is essentially the same Breakfast I had yesterday, same ingredients except made to look a bit posher & the addition of a slice of Prosciutto. A lovely treat to make you feel special. 5pp or 3pp on the filling & healthy plan. Hope you have a lovely Thursday! 6 Chestnut Mushrooms Peeled & Halved
A Sprig of Thyme
Salt & Black Pepper
4/5 Cherry Tomatoes on the vine
1 Slice Prosciutto
1 Slice Farmhouse Soda Bread Spray a baking tin with oil & place the mushrooms in a single layer, spray with oil, sprinkle with thyme leaves & season with salt & black pepper. Place in a preheated oven at 180c for 15 minutes. Remove any excess juices from the mushrooms and add the cherry tomatoes to the tray, return to the oven for a further 15 to 20 minutes until mushrooms are browning & softened. Meanwhile spray a muffin tin very lightly with oil & arrange the prosciutto in the tin to form a cup letting the prosciutto overlap at the top slightly to form an edge. Very carefully crack the egg into the cup & place in the oven for 8 to 10 minutes for a soft egg, a bit longer for a hard egg, keep an eye on it near the end so it cooks to your liking. Once cooked remove from the oven & allow to rest for 5 minutes. Run a sharp knife around the edge & carefully lift out the cup. Remove the mushrooms from the oven once cooked & sprinkle with some dried parsley. Season the egg cup with salt & black pepper & thyme, serve together with the mushrooms, tomatoes & the soda bread toasted. Enjoy!