10884945_10155130152915182_1664706443_n

Caramel Chocolate Chip Cookies – 2pp each

10884945_10155130152915182_1664706443_n

Ingredients

Makes 24 = 2pp each

200g very low fat spread

100g icing sugar

1 tbsp cocoa powder

200g self raising flour

100g white chocolate chips

1 tsp vanilla essence

1 tsp caramel essence

Method

Preheat the oven to 180c. Spray a baking tray with 1kal (or cover with baking paper).

Beat together the spread and sugar until nice and fluffy then add the cocoa powder, flour, vanilla and caramel and fold everything together until you get a nice light but firm batter. Mix in the white chocolate chips until evenly distributed.

Divide the dough into 24 small balls (around 1tsp of mixture), pop on the baking tray and flatten slightly with a fork.

Bake for around 15 minutes. Cook on a wire rack and then trust with icing sugar.

Enjoy!

10927902_10155126318055182_1098493486_n

Raspberry and White Chocolate Muffins – 4pp each

10927902_10155126318055182_1098493486_n

Ingredients

Makes 12 muffins = 4pp per muffin

3 tbsp low fat spread

150g caster sugar

2 x eggs

150g fat free Greek yoghurt (or 150g Fat Free Raspberry and Honey Yoghurt if you can get it)

200g plain flour

1 tsp bicarbonate of soda

1 tsp mixed spice

1 tsp vanilla extract

50g white chocolate chips

100g raspberries, roughly chopped

Method

If you have a mixer or food processor the whole thing can be done in there, if not, do it in a nice big bowl.

Pre heat the oven to 200c. Line a muffin tin with 12 cupcake or muffin cases.

Begin by beating together the spread and sugar until light and fluffy. Then add the eggs and yoghurt and mix together again. Then add the flour, bicarbonate of soda, mixed spice and vanilla and beat until well combined. If you are using a food processor, transfer to a bowl at this point. Fold in the chocolate chips and raspberries until evenly distributed. Divide the mixture evenly between the cases and pop in the oven for 20-25 minutes until nice and golden.

Enjoy!

74dbfb13499747f1af6e250ca175ffb0_2

Chorizo Bean Stew – just 4pp!

I got home the day before payday and went to make tea and found I basically had no food left in the house save for a few bits in the fridge and some tins. I have been planning on giving the Weight Watchers Quick Bean Chilli recipe a go for a while (after high praise from the lovely Kate) so I used that as a start and made a few alterations from there (I couldn’t be bothered with the blender and I love smoked paprika!). The result was a lovely thick and chunky soup/stew which made a nice four portions to box up and take for packed lunch.

Continue reading

10912598_10155100468940182_738817433_n

Cinnamon and Banana Waffles – 2pp

I got a ‘Four in One’ grill of my OH’s Mam a long time ago and so this morning when I went to make banana pancakes I thought ‘I wonder if they would work in the waffle maker?’ and what do you know, they did!!

If you don’t have a waffle maker you could use the same mixture to make pancakes. Just pop the mixture in a pancake shape into a hot frying pan sprayed with 1kal, cook, flip, cook and serve!

Continue reading

10913438_10155083642250182_1784204273_n

Poached Salmon and Quinoa Salad – 14pp

One of my favourite Sunday chill out programmes is Sunday Brunch and this weekend when Simon cooked up this lovely recipe I knew straight away I was going to have to give it a go. Once I printed off the recipe I made myself a few adjustments to both make it propoint friendly and to up the flavour. Simon’s original recipe can be found here.

This is the first time I have poached salmon and I loved both the flavour and texture. The salad that goes with is so fresh and vibrant too. I added some spices and more vegetable to both bulk up the quantity and flavour of the salad so feel free to add any other salad ingredients you fancy. The fresh herbs are what really make the salad amazing so don’t leave them out if you can help it.

Continue reading

10921753_10155069845205182_1358067779_n

Greek Lamb with Orzo and Feta – 12pp

I’ve had half a packet of orzo left in my cupboard for a good while now (since the last time I made my Pea and Ham Orzo) but I wanted to try and use it in a new way. Having seen lamb paired with orzo on Greek menus quite a lot I thought it was time I gave this a go and made it waistline friendly. The result was lovely, a lovely flavour and a really different texture. I served mine with a side salad (just mixed leaves, tomatoes and feta) and I served my OH’s with the feta straight on top. Do whichever way takes your fancy. Some of the ingredients below can be optional so I’ve put a little ‘O’ next to these ingredients, the recipe is better with them but would still be nice without.

Continue reading

10884547_10155045674690182_53093912_n