Turkey Curry


A Traditional take on the festive leftovers this year with an old school turkey curry. I made this kinda ad hoc so bear with me I’m going to write it verbatim as I made it. You can of course use roast chicken or roast up some chicken fillets and shred them either. I only used the skinless white leaner meat for this and Smartpoints and Macros are in accordance with that. This made 4 huge servings you could probably even get 6 smaller portions out of this especially if you added a bit more veg to bulk it out. The Smartpoints per serving when serving 4 people is just 4 you will need to point whatever you serve with it, I had both wholegrain rice and I’ve also had it with homemade oven chips. The Macros per serving are 292Cals | 42 Protein | 16 Carbs | 5 Fat for the curry and add in whatever you choose to serve it with. Continue reading


Simple & Tasty Leftover Roast Turkey & Baked Ham Cheesy Pasta Bake

And the Annual Conundrum of what to do with all the Tasty Christmas Dinner leftovers begins! Usually there is more Turkey & Ham prepared than any one Household can eat. Well I decided to turn mine into a Gorgeous Filling & Tasty, Healthy Pasta Bake with Petit Pois & a Silky Cheese Sauce for just 12 propoints a serving. This will serve 4 hungry people. I hope you had a Wonderful Christmas Day

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Delicate Thai Spiced Turkey Patties with Toasted Sesame Carrot Fries & Mango Chutney Mayonnaise

 Continuing on from my last post the low carb week continues… this is just fabulously tasty & so flavoursome! 2, yes there’s 2! Beautifully Spiced Turkey Burgers & Toasted Sesame Flavoured Carrot Fries for just 6 propoints per serving  (Just 1 propoint on filling & healthy) serves 2.   
For the Sesame Carrot Fries:

6 Carrots peeled & cut into fries

1 Tsp Sesame Oil
For the Thai Spiced Turkey Patties:

400g Turkey Mince

2 Spring Onions finely chopped 

A Small Handful of Fresh Coriander 

1/2 Tsp Grated Ginger 

1/2 Red Chilli finely diced 

1 Tsp Reduced Sodium Soy Sauce

A Small Dash Fish Sauce

Juice of 1/2 a Lime

1 Garlic Clove Crushed
For the Mango Mayonnaise:

1 Tbsp Mango Chutney 

1 Tbsp Lighter than Light Mayonnaise 
To Garnish:

Baby Gem Lettuce 



Peel & chop the carrots into chip shapes & place in a bowl with the sesame oil. Shake them around to evenly coat them in the oil & place them into a preheated oven at 220c for 35 to 45 minutes until cooked through. Meanwhile add all the patty ingredients to a large bowl & mix gently bit well being careful not to compact the meat too much to keep the patties light and not dense. Shape into 4 equal sized burger/patty shapes & fry in a preheated griddle pan sprayed with oil over a medium heat for 6 to 8 minutes each side or until completely cooked through. For the Mango Chutney Mayonnaise simply mix the Mayo & chutney well together in a small bowl. Arrande some baby gem lettuce leaves in a circle on your plate & add slices of cucumber & carrot shaved with a vegetable peeler. Lay the thai patties on top & spoon over a tablespoon of the mayonnaise. Serve with the hot sesame carrot fries & Enjoy!



Delightful Spicy Turkey Meatball Marinara Sandwich on a Brioche Bun with Swiss Cheese & Butternut Squash Fries


This is just 10pp or 6pp on F&H. Turkey mince is a lot lower in propoints than regular 5% fat beef mince & is lighter in flavour so it lends itself well to a more delicate seasoning. I fancied a change from pasta & meatballs and these brioche burger buns & rolls are my new obsession at just 4pp each, why eat something you don’t like just to shave a point off? Go for the nice 4pp roll is what I say! This is still only 10 propoints anyway as it uses the light turkey mince. The swiss cheese adds a delicate creamy element & I’ve served it with crisp sweet butternut squash fries too. I really hope you enjoy this as much as I did!   For the Meatballs: 

500g Turkey Mince 

2 Slices of F&H approved Wholemeal Bread diced small (I used Brennans bgood)

A Dash of Skimmed Milk

1 Clove Garlic Crushed 

2 Shallots Finely Diced 

1 Tsp Dried Parsley

1/2 Tsp Dried Red Chilli Flakes 

1 Small Handul Chopped Fresh Basil

Salt & Freshly Ground Black Pepper 

For the Butternut Squash Fries:

1 Butternut Squash Peeled


For the Marinara Sauce:

2 Shallots Finely Diced 

500g Passata

1 Clove Garlic Crushed

1 Tbsp Tomatoe Purée 

1/2 Tsp Sweetener 

1 Tsp Dried Parsley 

1/2 Tsp Dried Oregano 

To Serve:

1 Slice Swiss Cheese 

1 Aldi Brioche Hotdog Roll

A Sprig of Fresh Basil  Preheat your oven to 200c. Cut your peeled Butternut Squash into chip shapes & spray well with oil. Place in the hot oven for 15 minutes, remove for 15 minutes & return to the oven for 20 minutes. Meanwhile pour a dash of skimmed milk into a small bowl & add the bread cubes & coat well allow to soak in the milk for a few minutes this keeps the meatballs moist during cooking as turkey has a tendency to dry out while cooking this will ensure it makes nice & juicy meatballs. After a few minutes squeeze out any excess milk with your hands & crumble the bread pieces into a large bowl with the remaining meatball ingredients. Mix well with a light hand taking care not to squash & condense the meat too much or your meatballs will be dense instead of light yummy morsels. Shape into 16 meatballs and place on a baking tray or in an ovenproof tin sprayed with sprayoil. Bake in the preheated oven for 25 minutes. To make the Marinara Sauce, fry the shallots over a medium heat in a saucepan sprayed with sprayoil for about 3 minutes add in the crushed garlic & cook for a further 30 seconds. Add the rest of the sauce ingredients & simmer over a medium heat until needed. Heat your brioche bun if desired & add the slice of swiss cheese, add the meatballs to ghe sauce & serve 4 meatballs per person in the brioche roll topped with a sprig of fresh basil & the butternut squash fries on tbe side. Dig in & enjoy!