I always have a bag of frozen, raw king prawns in the freezer as they are so flexible and can be thrown into most dishes to make them extra special. This week I also had some left over harissa and so thought I would get the two ingredients together to make a quick and easy dinner. The result was lovely. Fresh and lively flavours, filling and best of all, so quick and easy to make.
Before you crack on making this one, I would urge you to read my little blurb below as there are a few different ways you can serve this dish. All are delicious, but some take a little more time than others.
I initially created this duck stir fry mixture when I was whipping up some spring rolls to go with my egg fried rice. They were delicious but I couldn’t help but think that this tasty mixture was being wasted in such small quantities inside the rolls and should instead be the star of the show on the plate so I set about adapting my initial recipe to make it the main part of the dish.
Whilst I was pregnant, one of the things I wasn’t supposed to eat was goat’s cheese. Goat’s cheese is one of my favourite cheeses and 9 months without its creamy delight was hard going so I knew one of the first recipes I would write once I could have it again would include it! I also love the combo of lamb, harissa and goat’s cheese and so, after a bit of experimentation, I came up with this lovely salad which works perfectly as both a healthy, filling evening meal as well as for left overs for lunch the next day.
I don’t have much of a sweet tooth but every now and then I quite enjoy a little chocolaty treat with my afternoon cuppa. There’s a great selection of low sp goodies out there that you can buy from both the WW shop and general supermarkets (B&M do a cracking selection too!) but sometimes it’s nice to be able to whip up your own easy and tasty treats. The best thing about this recipe is that it’s a no bake dish so other than melting and mixing a few store cupboard ingredients, you just have to wait for it to set.
Mexican chicken fajitas are one of my favourite go to quick and easy dinners on a Friday night but equally, we do love a good Indian treat so last week, whilst brainstorming my weekly menu, I thought why not combine two of my favs and come up with a new Friday night mash up….. Indian chicken fajitas!
The hubbie and I love pasta so I’m always looking for new quick and easy pasta sauces to add to my repertoire. Whilst watching James Martin’s new cooking show this week (he is travelling around American making all sorts of amazing looking dishes), we both watched with our mouths watering as he rustled up a Bloody Mary pasta with prawns. Of course, being James Martin, the dish was loaded with butter and oil and not Weight Watcher friendly in the slightest, but it did give me the inspiration to cook up my own healthy version of the dish.
My hubbie thinks I’m a bit of a weird one as breakfast is often my favourite meal of the day, especially at weekends when I have a chance to spend a little longer thinking about what I might have! This little recipe came about after we had baked sweet potatoes and corn on the cobs for our tea the night before. I made extra so I had leftovers and this quick and tasty little breakfast recipe was the result. Best of all, now sweetcorn and eggs are both free, this recipe is only 4sp per serving!
I’m always trying to come up with new, quick and easy weekday and ‘on the go’ lunches using up the contents of my fridge. A few weeks ago, being once again in this dilemma, I threw together this recipe and was more than pleasantly surprised with the results. For only 7sp you get a lovely, filling dish packed with flavour and punch. It’s the perfect dish to whip up if you’ve got back on the wagon post Christmas/New year and want healthy and flavour all in one!
My hubbie and I love all things hot and so I’m always on the lookout for new spicy additions to our weekly menu. After visiting a food festival a few weeks ago and enjoying the most delicious Jamaican brown chicken wrap I decided to give this dish a go for myself by transforming it into a stew.
As most of you know I am a little bit obsessed with Mexican cuisine so this week, when I defrosted some chicken breast, I thought, time for a new recipe! Having wanted to get some pineapple salsa on the go for a while too, I thought now was the perfect time to pair them up.