Healthy Chicken Chow Mein 

There’s a secret to how the Chicken is so tender and soft from your takeout, I’ll let you in on it, it takes a small amount of time but is not difficult or complicated by any stretch of the imagination, It’s called velveting and it involves marinating the diced chicken for a wee while in a marinade & gently simmering rather than frying it. This serves 4 hungry people and is only 8 Smartpoints per serving macros per Serving 385 Cal Protein 39 Carbs 49 Fat 4

For the Chicken Marinade:

500g Chicken Fillet Diced

2 Tsp Rice Wine Vinegar

1 Large Egg White

1 Tbsp Cornflour

¼ Tsp Salt

For The Chow Mein Sauce:

1 Tbsp Light Soy Sauce

1 Tbsp Dark soy Sauce

1 Tsp Cornflour

1 Clove Garlic Crushed

1 Thumb size piece of Ginger Grated

2 Tbsps Oyster Sauce

1 Tbsp Rice Wine Vinegar

¼ Tsp Fresh Ground White Pepper

1 Tsp Sesame Oil

For The Stir Fry:

1 Red Pepper

2 Carrots cut into strips

1 Pack Baby Sweetcorn Halved Lenghtwise

1 Handful Mangetout

2 Spring Onions Diced

200g (4 nests) Wholewheat Noodles

Whisk the Egg White, 2 Tsp Rice Wine Vinegar, 1 Tbsp Cornflour and the salt in a large bowl until well combined. Place the Chicken Pieces in the marinade, cover and refrigerate for at least 30 minutes or as long as you can in advance. Mix the Soy Sauce and 1 Tsp Cornflour together in a small bowl  until the cornflour is completely blended in and then add the remaining sauce ingredients (except the sesame oil ) and set aside. Bring a large pot of water to the boil and add the marinated chicken a few pieces at a time so they don’t stick together. Simmer the chicken for approximately 8 minutes or until cooked through, drain and set aside, cover to keep it warm. Meanwhile prepare the noodles according to packet instructions and heat a large non stick pan sprayed with oil. Fry the veggies except the spring onion until softened, about 5 minutes. Add in the cooked chicken pieces and spring onion for a minute to heat through then add the sauce ingredients to the pan, cook until the sauce reduces down to a thicker consistency then add the noodles and sesame oil and stir through well to coat everything with the sauce.  Divide evenly, serve and enjoy.

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Gorgeously Hearty and Healthy, Chunky Minestrone Soup

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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

Sweet Sesame Chicken with Broccoli and Brown Rice

Last Night’s dinner was quite popular on my Instagram feed so I thought I’d pop it up here on the blog as well as in the comments for ease of future reference. This really is an extremely quick & easy, healthy throw together meal, it only took me 12 minutes to prepare! You don’t even have to prepare the rice or pre-boil the broccoli, I just used pre cooked rice & steamed the broccoli how easy is that! We all need those quick go to dishes that you can fire together at a minute’s notice on a busy evening & this is exactly that! Continue reading

Silky Salmon on a bed of Stirfried Noodles & Vegetables with Oyster Sauce


A few people were asking about this dinner from my food diary yesterday so I decided to pop it up on the blog for you. I love stirfry because you can really bulk it out with colourful fresh veggies for a huge dinner that’s easy on Smartpoints. The salmon is lightly dusted with Chinese 5 Spice & Red Chilli Flakes before oven baking it to keep it incredibly moist & soft. This serves 1 but can be doubled up if serving 2. It’s 13 Smartpoints (or 7 Smartpoints on No Count due to noodles not being free but you could certainly serve it with brown rice instead and it would be 2 Smartpoints on No Count).   Continue reading

Tummy Warming Roasted Vegetable Soup

 Aldi sell these soup mix packs for €1.49. I decided to roast my veg in the oven to make the soup as I feel you get a more in-depth flavour from the vegetables from roasting them. I peeled and chopped all the veggies into equal sized pieces and sprayed a baking tray with spray oil, seasoned the veg with salt and pepper and sprinkled over fresh thyme leaves. I added two cloves of garlic with the skin left on. I roasted these in a preheated oven at 200 Celsius for 30 minutes.  

I transferred into a saucepan with 1 1/2 pints of boiling water and a chicken stock cube. I squeezed the soft roasted garlic out of the skins into the pot. I continued to cook for about 15 minutes to allow the flavours to develop. I blitzed with a hand blender adjusted the seasoning to taste and added a small bit more water as it was slightly thick. And Voilà! A beautiful autumnal roasted vegetable soup easy peasy! Free on all plans & guaranteed to keep you full. I hope you’re having a lovely Thursday x 

Delicious Thin Crust Cheese & Veggie Pizza

  
The easiest 2 ingredient dough in the world to make, no waiting around for it to prove just knead, roll & top! Who doesn’t like pizza? It’s so versatile you can top this with whatever takes your fancy. Add some Roast Chicken or Prosciutto if you fancy a meat version just remember to add the additional points. Buffalo Mozzarella & Pesto would also be fantastic the dough is 10pp so you can play around with toppings & add points accordingly this one was 14 propoints for the entire pizza. Here’s the skinny:  
For the Dough:

95g Self Raising Flour

100g 0% Fat Greek Yogurt 

A Pinch of Salt  

For the Sauce:

Passata 

1 Tbsp Tomato Purée 

Dried Oregano 

Salt and Black Pepper 

To Top:

Red Onion Finely Sliced 

Red & Yellow Pepper Finely Sliced 

Mushrooms Sliced

Basil Leaves

30g Grated Reduced Fat White Cheddar 

30g Grated Reduced Fat Mozzarella 

  
Mix the flour and yogurt together in a bowl with a tiny pinch of salt until it forms a dough. Sprinkle a Tbsp of flour on your work surface (this is accounted for in the points) and knead the dough for 5 minutes. Roll it out into a large thin base. Mix the sauce ingredients (as much passata as needed) and spread thinly over the base. Top with the cheese & toppings of your choice. Bake in a preheated oven at 190c for 15 to 20 minutes until cooked through & browning. Slice, serve & enjoy!  

Super Easy Chicken & Vegetable Stir Fry

  A lovely healthy & tasty chicken stir fry that’s choc a bloc with Vibrant, Colourful, Tasty Veggies, Juicy Flavoursome Chicken & Served with Soft Fluffy Brown Rice. This is way quicker to whip up than calling your local Chinese restaurant for a take out. Do you want to know how the chicken you get in your Chinese takeout is always so much nicer than you can make it at home? I’ll let you in on a little secret, it’s called Velveting & it makes the chicken so incredibly tender, succulent, tasty & soft. It’s just a little tiny bit of extra effort on your part but well worth every single bit of it & it’s not at all difficult to do. This serves 4 hungry people at just 11 propoints a serving (just 2pp if following Filling & Healthy) Oh the pure nostalgia of it! This was one of the very first recipes I put up on the facebook blog back in January when I was just starting out. Here’s the Skinny:

For The Chicken:

3 Chicken Fillets Diced

2 Tsp Rice Wine Vinegar

1 Large Egg White

1 Tbsp Cornflour

¼ Tsp Salt

Whisk all the ingredients together in a bowl & add in the Chicken Pieces. Toss the Chicken in the mixture to thoroughly coat it, cover & refrigerate for at least 30 minutes or as long as you can in advance.

For The Stir-fry Veggies:
Broccoli Finely Sliced

1 Red Pepper Finely Sliced (I like the sweet Romano peppers use whatever you prefer)

2 Carrots Sliced finely using a vegetable peeler

1 Bunch Spring Onions Roughly Diced Diagonally

1 Large Handful of Fresh Coriander

For The Sauce:

1 Thumb Sized Piece of Ginger

1 Clove of Garlic Crushed

3 Tbsps of Sweet Chilli Sauce

2 Tbsps Oyster Sauce

2 Tbsps Soy Sauce

1 Tsp Chinese 5 Spice

To Serve:

Brown Rice

Prepare your rice according to packet instructions in boiling salted water. Mix all the Sauce ingredients together in a small bowl & set aside. Bring a separate large pot of water to the boil & add all the marinated chicken pieces to the pot a few at a time so they don’t stick. Cook for approximately 6 to 8 minutes, stirring occasionally, until it’s fully cooked through. Take the Chicken out with a slotted spoon or drain in a colander & cover & keep warm if not adding to the Stir Fry immediately. Meanwhile in a hot wok sprayed with spray oil, lightly fry the Broccoli & Red Pepper for approximately 5 minutes to soften. Add in the Carrots & Spring Onion & cook for a few more minutes (about ¾ minutes) until the vegetables are soft. Add in the cooked velveted chicken pieces. Stir through the sauce & cook for a few more minutes until sauce is heated through. Just before serving tear in the fresh coriander. Serve with your cooked fluffy rice & enjoy!