Autumn Soup

Serves 4.

Ingredients:
½ onion, chopped.
1 medium butternut squash, peeled and chopped into chunks.
1 medium sweet potato, peeled and chopped.
5 small (salad/new) potatoes, chopped.
½ celeriac, peel and chopped.
1 granny smith apple, peeled and chopped.
4 cups of vegetable stock (I used one veg stock cube)
1 tsp of mixed spice.
Salt and pepper to season.
2 bacon medallions, chopped.

Method:
I have a soup maker so I just popped all the ingredients apart from the bacon into the maker & set it to smooth. I did a second quick blend to ensure it was very smooth.

Alternatively:
In a large heavy pot, pop all your chopped vegetables in and pour in the stock.
Cover and leave to simmer on a medium heat until the vegetables are soft.
Remove from heat and using a hand blender, blitz until smooth.
In a separate pan, fry off the bacon until crisp.
Serve with the chopped bacon on top and season to taste.

"Fakeaway" Chicken and Cashew Nut

Serves 2

Ingredients:
2 skinless Chicken Breasts
2 cloves of garlic - finely chopped
1 tsp of freshly grated ginger
1 red chilli pepper - finely chopped
1 red pepper - sliced
1 red onion - chopped
¼ head of broccoli - separated into small floret’s
2 tsp corn flour (1 pp)
1 tsp chilli powder
3 tbsp soy sauce
2 tsp honey (2pp)
½ cup of water
A dash of Balsamic Vinegar
Cashew nuts - halved (10 full nuts in 2pp - add as many or as few as you like!)
Daily allowance of oil
Brown Rice to serve

Method:
Coat the chicken in a combination of 1tsp corn flour and 1 tsp chilli powder.
Gently fry in oil from daily allowance.
Once browned, add the garlic, ginger, onion, chilli pepper and red pepper.
Once softened, remove from heat. Remove chicken from the pan and shred.
Return to the pan and return to the heat.
Add the Soy Sauce, honey and Balsamic Vinegar. Add the ½ cup of water and stir.
Disolve the remaining 1 tsp corn flour in a little water and stir through the mixture.
Add the broccoli and the cashew nuts.
Serve with brown rice and season to taste.

Filling and Healthy "Green" Soup

Ingredients:
½ head of broccoli
1 onion - chopped
1 cloves of garlic - chopped
2 - 3 potatoes - peeled and chopped
½ cup sweet corn
1 vegetable stock cube dissolved in ½ pint hot water
1 Laughing Cow Blue Cheese triangle (One is 0pp)
A handful of raw spinach
½ teaspoon of Nutmeg
Salt and Pepper

Method:
Chop all the vegetables and put in a large pot with the stock cube and water.
Simmer for 20 minutes.
Add the Blue Cheese Triangle and spinach and blend.
Stir in the nutmeg and season to taste.
Serve with a slice of Filling and Healthy bread.

Filling and Healthy Strawberry Flapjacks.

Ingredients:
400g Porridge oats
2 tbsp low fat natural yogurt.
1 banana
1 egg
Approximately 10 strawberries
1 tbsp Golden Syrup (Equals 1pp in value)
1 tbsp sweetener if desired

Method:
In a blender, blitz the strawberries, banana, egg and yogurt.
In a bowl, combine the oats and the berry mixture.
Add the golden syrup and sweetener.
If desired at this stage, you could add dried fruit eg raisins and Pro Point.
In a grease proof paper lined baking tray, spread out the mixture evenly.
Flatten the mixture and bake at 180’ for 50 minutes or until firm & golden.
Cut while warm and leave in tine. Remove once cool.

Enjoy with a cup of tea and a smear of the F&H jam on top!

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. **