At the very start of my maternity leave, pre all of this lockdown madness, a friend and I went out for lunch with the babies to a local restaurant. On the menu were the most delightful looking ‘pizza fries’ and, not being back on the WW wagon at that point, they sounded right up my street! Now I’m back at it however, I thought it would be the perfect thing to try and make WW friendly.
I think I’m one of the only people I know who doesn’t LOVE a Sunday lunch. Don’t get me wrong, I’m partial to a roast every now and then, but as a fan of spice I often find a normal roast to be a bit plain and unexciting. A few weekends ago when I was brainstorming what to make for Sunday lunch, I decided to mix things up a little and put together an Indian style affair. Gorgeous, tandoori roast chicken, spiced potato wedges, garlic and coriander flatbreads, kachumba and raitha all on one plate made for the perfect Sunday roast alternative.
I am a huge fan of pesto, in particular when its home made. The fresh and vibrant flavours can really lift a dish to the next level. When I was flicking through this months Good Food magazine, a recipe for Broccoli Pesto and Pancetta Pasta really took my fancy as not only did it involve pesto, but it used a whole load of broccoli which is packed with goodness. To start with I tweaked the recipe to make it WW friendly but I found that the recipe in the magazine didn’t actually have much taste so I continued to tweak and taste until it was perfect. The result is the recipe below.
I’m a huge fan of a comforting, oozy risotto. Not only does it feel like an indulgent meal, its one which is easy to make extra portions of to have the next day for lunch or dinner. Last week, after defrosting a couple of steaks from the freezer, I thought it might be a nice change to serve them with a bit of a different risotto and this lovely little dish sprang into my mind as I had some light mascarpone left over that needed using.
As you will have seen in many of the other recipes on my site, I love using sausage meat as a cheap, quick and easy way to make a filling and tasty tea and this recipe is exactly that. Whacking everything into a blender right at the start means both minimal chopping and means that rustling up this dish doesn’t take much longer than cooking the pasta. This is also a great dish to make for little ones as blending everything disguises many of the veggies that you may find hard to get into their meals usually and you end up with a bolognaise type texture for the sauce which always goes down a storm.
Batch cooking is a great way to prepare for the week ahead and, now I’m cooking for 4 adults on a daily basis, I’ve also found it’s the quickest way to also ‘prepare’ lunch for the next day. This recipe is a real quick and easy treat which tastes like it has taken a lot more effort to prepare than it has!
One of my favourite changes brought about by Flex was that salmon, one of my favourite fish, became 0sp. I’d always eaten a lot of salmon anyway but, since the change, I’ve been using it in ways I may have avoided a little before, such as here with pasta and a creamy sauce.
This recipe came about one Saturday night when I wanted to make a quick and easy dinner with the ingredients I had in the fridge/store cupboard. I threw them all into a plastic bag, headed to my sisters and freestyled to see what I could come up with. The result was the delicious pasta dish which we both thoroughly enjoyed (I could have quite happily licked the bowl!).
Following on from my success using Very Lazy garlic and chillies in my last post, I was keen to road test the one of the other products that the lovely folks there sent me to try, the Very Lazy Smoked Garlic.
After doing a bit of brainstorming over what I fancied, I set my mind on creating a new risotto dish as I thought this would be the perfect way to retain the lovely smoky flavour of the garlic. The flavour of the garlic goes so well with both the paprika flavour in the chorizo and freshness of the prawns, and the addition of fennel to this dish really lifts it to a whole new level.
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.
I am often asked to come up with new vegetarian recipes, however being a lover of meat myself, I always seem to veer towards the carnivore in me. I came up with this base risotto recipe for you veggies out there however I had to add the chicken for the hubby and I to get our meat fix. The risotto on its own is 10sp per serving and the chicken is 1sp per serving so its up to you if you go for the veggie risotto on its own, or add the meat.