This quick dish is perfect for a weekend lunch or a light evening meal. It’s fuss free and uncomplicated but the flavours are truly satisfying. I’ve used mini soft taco’s in the recipe below as they are only 3sp and filling enough for me however if you feel you need a bigger wrap, go with a normal sized tortilla for only 1sp extra.
I think I may be a little bit addicted to veggie noodles, they are just so versatile! The real beauty is that they fill you whilst being 0sp. Whether you have a spiralizer or buy the pre spiralized stuff there are some really quick and easy ways to whip up a tasty and satisfying lunch/dinner.
I am a big fan of cooking from scratch and we do so most nights in the week. Sometimes though, there are those times when having something in the fridge to whip up quickly really is necessary whether you have been to the gym after work, gotten home late or are just too tired to faff on in the kitchen. I’m always on the lookout for products I can involve in my cooking which are tasty, quick and low in Smart Points so my discovery of this lovely stir fry sauce in Tesco was a delight.
You might be surprised to see my first recipe post since returning from Mexico doesn’t have guacamole involved but, after eating it every day for two weeks (most of the time 3 meals a day) I need a bit of a break! This recipe is a great one as its so easy to whip up but it is packed with flavour. Feel free to add any additional veggie bits and pieces to this, we’ve had it a couple of times and changed the green beans for asaparagus, kale and/or carrots.
I love spiralized vegetables. What can be more satisfying than getting to eat a whole plate full of what feels like spaghetti for 0 smart points! Having wanted to have a play with my new OXO handheld spiralizer this week, I decided it was time for a new recipe and the result was amazing. Its both light and filling, cheesy and fresh. It’s the perfect lunch or light evening meal if you have had an over indulgent day. If you want to reduce the points further you can use 75g of feta instead of 100g. This will take the points down to 3 per person. Since the feta and tomatoes are the bulk of the flavour in the dish however, I would go with 100g!
As most of you know, one of the easiest cheats I employ when it comes to cooking up home cooked meals throughout the busy working week is to roast an extra-large chicken on a Sunday, shred it up and pop into a container in the fridge when cool. I then use it throughout the week for both salads and wraps at lunch time and quick and easy evening meals.
Keen to keep up with my intake of fish , this week I decided to put together another tuna recipe. I love teriyaki sauce and thought this would be a lovely pairing so I set about putting together a dish which combined both. The result was delicious. My OH cleared his plate in less than five minutes. Tuna has such a lovely meaty texture and it works so well with the Asian stir fried veggies, the whole dish turned out to be very tasty indeed!
I’m always keen to come up with new tasty starters which can be whipped up quickly as part of a three course meal. This one is exactly that. For only 4sp its bursting with flavour and is the perfect light start to any meal.
The squid rings that I’ve used here are from Ocean Classics. They come frozen in a huge bag and they are great, lovely and big and tasty!
Who doesn’t love guacamole. It basically a combination of all my favourite foods/flavours, avocado, lime, chilli and mexico. You can whip up this guacamole so quickly and whack it as an accompaniment to most dishes to up the flavour. I add a fresh chilli for some real heat but if you don’t like it too hot (or don’t have any chillies handy) it is just as good with a large pinch of chilli flakes. I keep everything nice and chunky so its got a good bite but if you prefer it smooth mash the avocado well and chop everything a bit smaller.
Picadillo, or spiced ground meat as its more simply known, is a dish that usually appears in Cuban cuisine. There are many different ways to make Picadillo but its usually made with either beef or pork mince. I’ve used pork mince here as I had it in the freezer.