Cheats Filling and Healthy Mac and Cheese.

Cheats Filling and Healthy Mac and Cheese.
Serves 2-less than 1pp per serving so free on f&h.
Ingredients:
120g uncooked wholegrain pasta
¼ low fat fresh mozzarella ball - I use Aldi (full ball is 6pp-¼ is 1pp)
1 low fat laughing cow blue cheese triangle (1 is 0pp)
Dash of slim line milk
2 tbsp quark (non fat cream cheese)
1 f&h approved slimbo
½ red onion
1 clove of garlic
2 Bacon Medallions
Approximately 2 tbsp Sweet corn

Method:

1. Slowly bring a pot of salted water to the boil and add the whole grain pasta.
2. In a frying pan, using oil from your daily allowance, fry the bacon, red onion and garlic until cooked.
3. Remove from the heat.
4. Once pasta is cooked through, pour off all water except ½ a cup. Leave this in the pot with the pasta.
5. Keeping the pasta off the heat, add in the fresh mozzerella, blue cheese and the dash of milk. Stir until the cheese melts.
6. Add in the Quark and stir to create a creamy sauce.
7. Add in the onion, garlic, bacon and corn and combine.
8. Toast the slimbo and using a hand held blender, blitz to breadcrumbs.
9. Pour the pasta onto a plate and top with breadcrumbs.
10. Enjoy!
    
    
    
    
    

　

Filling and Healthy Chilli and Lime Crispy Chicken.

Chilli and Lime Crispy Chicken.

Ingredients:
Two Skinless Chicken Fillets
1 cup porridge oats
2 tsp chilli powder (more if desired)
One lime - zest and juice
½ cup of skimmed milk
Salt and pepper

Method:

1. Pre-heat oven to 180’.
2. Cut the chicken fillets into “tender” size slices.
3. Using a hand held blender, blitz the porridge oats until fine.
4. Add the chilli powder and stir.
5. Add the zest and juice of one lime and combine.
6. Individually dip the chicken into the milk and then roll in porridge mixture.
7. Lay the chicken on a baking tray and oven bake for 25 minutes (or until crispy) turning halfway through.
8. Remove from oven and serve with a wrap and fresh vegetables.

　

F&H Sloppy Joes

F&H Sloppy Joes with Crispy Wedges

Serves 4.

Ingredients:
For Sloppy Joes-500g Extra Lean Beef Mince
1 garlic clove - finely chopped
½ Red Pepper - finely chopped
½ Red Onion - finely chopped
1 carrot - grated
1 Beef Stock Cube
400ml Passata
3 Tsp Balsamic Vinegar
2 Tsp Soy Sauce
2 -3 Tsp Chilli Powder (more or less to suit personal taste)
2 Tsp Tomato Puree
4 x “Burger Bun” of choice - eg slimsters, pitta etc.
4 Tsp Quark
Spinach to garnish
For Wedges-8 New Baby Salad Potatoes (more if needed)
2 tsp Chilli Powder
Daily oil allowance

Method:

1. Preheat oven to 180’.
2. Cut potatoes in half, then into quarters and finally into eighths.
3. Place in a sauce pan with boiling water and gently par-boil for 5 - 10 minutes.
4. Remove from heat and drain.
5. Sprinkle wedges with chilli powder and shake whilst in the sauce pan. Pour in 1 tsp of oil and shake.
6. Spread out evenly on a lined baking tray and place in the oven for 25 minutes or until crispy.
7. In a frying pan slowly brown the mince over a medium heat.
8. Add the garlic, pepper and onion and soften.
9. Add the Passata, balsamic vinegar and soy sauce.
10. Crumble in the stock cube and combine.
11. Add in the Chilli powder and tomato puree.
12. Transfer to a sauce pan and cover. Gently simmer for 15 - 20 mins.
13. Remove from heat.
14. Cut your bun of choice in half and spread with Quark.
15. Line the bun with Spinach and fill with the mixture.
16. Top with a sprinkle of cheese if desired.
17. Serve with crispy wedges and fresh corn on the cob.

**I used the aldi Gluten Free Whole grain Rolls for my bun as I’m a Coeliac.

They are 3pp each. **

Sticky and Sweet Chicken

Sticky and Sweet Chicken

Serves 3 (or two large portions!)

Ingredients:
1 small piece ginger - grated
1 garlic clove - finely chopped
½ red pepper - finely chopped
1 small fresh chilli - finely chopped
2 tbsp soy sauce
2 -3 tsp honey
3/4 carton of Passata
2-3 skinless chicken fillets chopped

Method:

1. In a pan, using your daily allowance of oil, gently brown off the chopped chicken breasts. Add in the ginger, garlic with the soy, pepper and chilli.
2. Once browned, remove from heat.
3. Transfer to a sauce pan and add the soy, passata and honey. Cover and allow to simmer for 15 minutes or until the chicken has cooked through. The sauce should be thick and sticky.

Serve with egg fried brown rice and a sprinkle of sesame seeds if desired.

**The only thing that needs to be PP on the F&H plan is the honey which works out as 1pp per tsp so it’s 1 pp per serving of chicken. J **

F&H/SS Chicken Satay

Cheeky Chicken Satay.

Serves 3 (or two large portions!)

Ingredients:
1 small piece ginger - grated
1 garlic clove - finely chopped
½ red pepper - finely chopped
1 small fresh chilli - finely chopped
Zest and juice 1 lime 1
1 tbsp soy sauce
1 tbsp mild curry powder
1 tbsp smooth peanut butter - I use the Kelkin natural peanut butter.
2 skinless chicken breast fillets
½ carton of Passata

Method:

1. Combine the ginger, garlic with the soy, curry powder, pepper, chilli and peanut butter in a bowl. Add a small splash of water if it’s too stiff.
2. Put the chicken in the sandwich bag and give it a bit of bash! This isn’t essential, but it tenderises the chicken a bit…and it’s fun!
3. In a pan, using your daily allowance of oil, gently brown off the chicken breasts. Once browned, remove from heat. Pour the sauce mixture into a saucepan & add the chicken. Cover and allow to simmer for 20 minutes or until the chicken has cooked through. The sauce should be thick enough to coat the back of a spoon. Add some skimmed milk if required.
4. Once cooked, remove from heat and using a fork, pull the chicken apart. Stir so all the pulled chicken is coated in the sauce.

Serve with egg fried brown rice.

**The only thing that needs to be PP on the F&H plan is the peanut butter, and mine works out as 2pp per 15g so it’s 1 pp per serving. J **