Thai Beef Noodle Salad – 10sp

Knowing how easy it is to cook up delicious and healthy meals quickly and easily has turned me into a bit of a picky eater when I’m eating out in cafes and restaurants. I have become a little inpatient with places which charge a fortune for food which is bland, oily and unsatisfying to the point where I just don’t see the point in eating it if it isn’t any good.

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Thai Baked Red Mullet – 10sp

Having a steady stream of fish stocked in my freezer for the past few weeks has been great. Usually we don’t have fish as often as I would like, mostly because there is no space left in the freezer after I have filled it with meat. Now I have the opposite situation and I must say I am thoroughly enjoying eating more fish and trying out some new tasty recipes. The best thing about fish is that it takes barely any time to cook!

This recipe is really easy and great for anyone who likes Thai food. Not only that but it’s exceptionally quick to make and low in points. Feel free to use any white fish you like. I used Red Mullet as it has the most delicious flavour and a lovely texture.

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Crab Linguine – 10sp

After my almighty delivery of seafood from Ocean Classics I couldn’t wait to get started creating some new seafood recipes – the first is this absolute treat – Silky Crab Linguine. This is one of the first times I’ve cooked with crab and I couldn’t believe how packed with flavour it was. Absolutely delicious, so filling and best of all so low in points.  If you haven’t tried it before I would really recommend it.

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Kangaroo Stroganoff – 10sp

I heard a lot about how lean kangaroo meat is so when I spotted it in Lidl I knew I would have to give it a whirl. Rather than just frying it like a normal steak I decided to try something different and the result was a lovely surprise. The meat was tender and tasty and the stroganoff sauce really complemented the kangaroo! You could serve this with rice either.

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Kung Po Chicken with Egg Fried Rice – 10sp

I got a Ching-He Huang Chinese cookbook a while back and I pick it up at least once a month with the intention of giving something a whirl. This week I actually did it and had a little trip to the Chinese supermarket to get in all the supplies I didn’t have. The Chinese supermarket was great, everything was in much bigger portions and MUCH cheaper than a normal supermarket (especially for sauces and herbs and spices!!). A lot of the ingredients listed are store cupboard lovelies, so whilst you may have to buy a few things to start off with, they will last you a good while! I really fancied a new oriental dish and tastes totally different to anything else I’ve made before so if you are a fan of a good old Chinese takeaway, this is one for you. You can find Ching’s original recipe pre WW friendly adaptation here.

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