Sizzling Beef with Spring Onions & Black Bean Sauce – Only 12pp!

This was a recipe made for me by my lovely friends OH and it was so nice I bought the recipe book to make myself a propoint friendly version. It’s from Jaime’s Ministry of Food and comes in at a very reasonable 12pp each. It’s a nice change to have a different stir fry sauce like black bean and the addition of rice instead of noodles makes another welcome change!


Don’t worry if you haven’t got all the oils. You can get them cheaply from supermarkets in little bottles but if you don’t have time to get them, you could use olive oil, or omit completely.


Serves 2 = 12pp each

120g rice (I used basmati)

200g sirloin or rump steak, cut into finger sized strips

1 red and 1 yellow pepper, halved, deseeded and cut into thin strips

Handful of mushrooms, sliced

1 thumb-sized piece fresh ginger, finely sliced

2 cloves garlic, finely sliced

1 fresh red chilli, finely sliced

2 spring onions, finely slice

1 small bunch fresh coriander, leaves put to one side and stalks finely chopped

1 handful mange tout, halved

½ tablespoon sesame oil

½ tablespoon groundnut oil

2 tablespoons black bean sauce

1 tablespoon soy sauce

2 limes

1 egg


The man himself Jaime Oliver advises that this recipe works best with rice that has been made earlier, cooled, and then chilled in the fridge so great for leftovers but as I made it from scratch I followed his instructions to cook the rice and then spread it out on a tray in a thin layer and pop it in the fridge so that it cools down quickly while you’re cooking the rest of the dish.

So to begin…

Bring a pan of salted water to the boil, add your rice and cook according to the packet instructions. Drain the rice in a sieve, run it under a cold tap to cool, and then allow to dry out in the fridge.

Then grab a big bowl and put in the red and yellow peppers, mushrooms, mange tout, ginger, garlic, chilli, spring onions, coriander stalks and steak strips (you can also add water chestnuts at this point too if you fancy them for 0pp!). Add the sesame oil and mix everything together.

Then, preheat a wok or large frying pan on a high heat and once it’s very, very hot add half of the groundnut oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir fry for 2 minutes, and keep stirring so it doesn’t burn and stick to the pan. Then add the black bean sauce, and stir in half the soy sauce and the juice of half a lime. Keep tossing and then taste and season with black pepper.

Remove the pan from the heat, pop everything to a bowl and cover with tin foil.

Give the pan a quick wipe (with a ball of kitchen paper) and put back on the heat. Add the rest of the groundnut oil and swirl it around. Crack in your egg and the rest of the soy sauce and keep stirring (the egg cooks veeeeeeery quickly!!). Once it’s scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan as you go. Keep mixing for a few minutes until the rice is steaming hot, then taste and season with a small splash of soy sauce, if needed.

Finally, divide the rice between two bowls and spoon over the meat and black bean sauce and sprinkle over the coriander leaves. Serve with wedges of lime!



Chicken Katsu Curry – 10pp!

I’ve seen katsu curry on the menu a few times at our local Japanese but it’s known for being rather high in points. Having been craving it for a while, this week I thought I would see if I could make myself a low point version and the result was delicious! The sauce itself is only 2pp per person and you get a rather decent portion! I served this with 40g of rice per person and lots of green salad leaves. The chicken katsu itself if 10pp so you can add as much rice as you require, just be sure to add the points.

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Chicken Kiev with Butternut Squash Chips and Salad – 9pp

My OH loves a chicken kiev so whenever he fancies one (outta the freezer) I’m always stuck for what to have (and very jealous of him eating it). Not anymore!! Turns out home made chicken kievs are one of the most simple things you can make at home and the results are equally as delicious as the real thing, so much so that these days, my OH prefers the ‘Weight Watchers’ version too!

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‘Jerky’ Burgers with Mango Salsa – 8pp

I was brain storming recipe ideas this weekend and thinking I hadn’t got my jerk seasoning out in a while. And that’s when it hit me. JERKY BURGERS. Not able to resist a pun, it had to be the lovely lean turkey mince I had in my freezer. Having made a delicious mango slaw with my Hoisin Duck Pancakes recipe I thought I would give this a twist and do a Mango Salsa to accompany it. Everyone knows burgers are nothing without chips so some delicious, well-seasoned Butternut Squash Chips were the perfect accompaniment.

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Hummingbird Bakery Chocolate Cupcakes – Only 5pp!

I invested in the Hummingbird Bakery Cookbook recently and wanted to give something a go but in the back of my mind I was thinking ‘I’m sure I won’t be able to eat any of this at the end’. Thinking this I gave the book to my Other Half and said pick whatever you fancy. Silly question really as it’s always chocolate! So, on I went with making these little cuties only to discover I actually could have one!

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Gorgeous Green Fusilli with Bacon and Mushrooms – 11pp

This recipe involves barely any cooking and the sauce  is so quick its unreal (it takes around the same length of time to prepare as the pasta takes to cook). This is one of my favourite recipes as usually when you are trying to find low point pasta meals, you would stick to tomato based pastas as they are lower in pro points. This recipe however, is a nice low pro point tomato free alternative. Depending on how hungry I am I sometimes add an extra handful of spinach leaves whole at the end and let it wilt in the heat.

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Spicy Szechuan Chicken Stir Fry – 8pp

I usually make stir fries from scratch (sauce and all) but there are some nights when I get home and frankly I can’t be bothered! I have been searching for something quick and easy to fix this for a while now and not found anything that took my fancy, until my friend suggested Asda’s fresh stir fry sauce mixes to me. They are nice and cheap (£1 each) and there is quite a variety to choose from. Knowing we had a busy two nights ahead, I picked up enough of everything to have stir fry two nights in a row and bought the Szechuan Sauce and Cantonese Sauce to mix things up.

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