Mini Sausage Rolls – only 2pp!

Following my recipe earlier this week for my festive Mince Pie Bites, next in the Christmas countdown are these delicious little treat which I have made many times as a lighter contribution to a festive buffet.

You know the score, there is always far too much food including mince pies, cheese pies, chicken pies, corned beef pies, chilli, curry, nuts, crisps etc etc so we like to take something we can nibble on which we know won’t be too naughty. It’s a great way to be able to enjoy the buffet without having to feel guilty at all! These sausage rolls feel like a real treat and don’t taste at all like any form of diet food, they’re delicious!

Just a note, I know a lot of people make their own version of these on F&H using Warburton’s thins. I follow the counting approach and for the same amount of points/calories, would always rather have pastry. That way I don’t feel like I am making too many drastic changes to make things lighter.



(makes around 36 small bite sized sausage rolls)

1 ½ sheets Jus-Rol Light Puff Pastry Sheet 320G

8 Weight Watchers Sausages skins removed

1 Large Onion very finely chopped

Good sprinkle of nutmeg

Good sprinkle of sage salt (if you can find it, its fine without)

Plenty salt and pepper

1 egg


Take your sausages out their skins and stick them in a bowl. Add your chopped onion, nutmeg, sage salt (if you are using it), salt and pepper. You could add a few crushed chillis too. Add 1 tablespoon of water to the mixture and give it a good squidge about with your fingers until it is all nice and mixed together. The water will make sure that the pastry goes nice and flaky on the outside.

Take you pastry sheet and lay on a cool flat surface and begin to spoon your mixture in a thin roll along one side of your sheet. I lay my sheet down landscape and popped my mixture in a line about 2 inches from the end.

Beat 1 egg and wash a thin layer over the pastry to the right of your mixture and fold the pastry to the left over and cut off. Repeat all the way along your sheet until you move on to the next sheet. I used a sheet and a half of pastry but if you chunkier sausage rolls you could omit the second sheet and put more sausage mix into the first. This would reduce the PP even further. Once you have all your long rolls cut them into bite sized pieces and prick the tops with a knife to let the air escape. Wash the top of your rolls in a little skimmed milk and pop in the oven for between 20-25 minutes on around 200 Celsius or until nicely golden.



Chicken and Chorizo Lasagne – 14pp

I often roast a chicken on a Sunday night and then use it throughout the week for lunches and evening meals. This week I decided to try something new and, being a lasagne lover, thought this combo would be really tasty. It is a bit higher in points than some of my other recipes but it really is worth it, filling and packed with flavour. If you don’t have left over roast chicken you could use finely chopped (or minced) chicken breast. Two 165g chicken breasts would be the same overall in points.

I make this dish using individual lasagne dishes. You can get them in the pound shop and they are the perfect way to combine portion control with holding the whole lasagne nicely together. In this way you can also make this for only 2 people. If you want to use a large lasagne dish (which usually serves 4), you will need to double the recipe.



Serves 2 = 14pp each

200g roast chicken, white meat, shredded

35 chorizo, cut into small pieces

1 onion, sliced

2 sticks of celery, sliced

1 pepper, finely diced

Handful (as many as you like) mushrooms, chopped

2 cloves of garlic, finely chopped

Splash of balsamic vinegar

2 tsp smoked paprika

1 tsp oregano

½ tsp thyme

100ml red wine

1 chicken stock cube

400g tin of tomatoes

Salt and Pepper

4 x Lasagne sheets (wholewheat if on f&H)

ÂĽ jar lighter white sauce


40g low far chedder, finely grated


If your chicken is already cooked skip this step, if not fry up your chicken until cooked through and then remove from pan. In the same pan add the onion, celery and pepper and cooked until the onions and celery are soft. Then add the chorizo, mushrooms, garlic, smoked paprika, crushed chillies, oregano and thyme, give a good stir and fry for another few minutes. Add a splash of balsamic vinegar and red wine and simmer until the red wine has reduced a little. Then add the chopped tomatoes, crumble in the stock cube and add a tin of water too (using the tomato tin). Add the chicken back to the pan. Simmer for 15-20 minutes until the flavours are all nicely combined.

Now you can construct the lasagne. Take two individual lasagne dishes and pop a ÂĽ of the sauce in the bottom of each dish. Top with a lasagne sheet and then some white sauce. Grate on a little nutmeg. Add another layer of sauce and repeat with another pasta sheet, white sauce and nutmeg. Top with the grated cheese and a little more nutmeg. Make sure the cheese is well distributed so there is enough moisture to cook the top lasagne sheet.

Pop in the oven for 30-40 minutes.

Serve with a nice green salad and a little balsamic vinegar.



Mince Bites – just 3pp each!

I LOVE mince pies but they are always just that bit too pointy to actually not feel guilty about eating them. Craving them still this Christmas I decided to see if I could come up with a low pp alternative and the result were these lovely little delicate bursts of flavour. They are really simple to make and have literally two ingredients and are perfect to take along to a buffet with you to provide yourself with a low pp option.

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Kickin’ Chicken Kebabs – 9pp

I’ve had skewers in my kitchen drawer for months now so thought this weekend I would get them out. I decided to change up a recipe I previously posted (my Sticky Chicken Wings) and change it up, lowering the propoints even further. The result was delicious. I served these kebabs this time with 40g of rice (for an extra 4pp) however you could also make these with Butternut Squash chips for a 0pp option!

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Basil, Mozzarella and Tomato Salad – 4pp

This little beauty is exactly what the title suggests. A salad which consists largely of basil, tomatoes and mozzarella. Whilst it may sound a bit dull or boring it is actually a delicious and fresh salad which is both low in propoints and so, so easy to make. It is also a perfect starter option should you be trying to make a low point three course meal. I’ve included half a tsp of olive oil per person as it just helps to make the whole thing a little more slippery but feel free to leave it out for an even lower point alternative.

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

This was a recipe made for me by my lovely best mate’s 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 (original recipe here) 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!


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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 dig out a low point version and the result was this lovely adaptation (original recipe here) and it 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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