Mackerel is a fish that both the hubbie and I love and it’s often on offer /reduced (or on a ‘whoopsies’ as our local supermarket likes to call it) near the end of the day in larger supermarkets. As a cheap and flavoursome fish, mackerel is great way to add oily fish to your diet without adding in too many extra points.
Happy 2019 to you all! Whether you are new to Weight Watchers or are simply continuing your wellness journey from last year, January is often the time when many of us jump back onto the health wagon and begin once again ton think consciously about the food we eat. One of my main mottos regarding the food I eat is that I should never feel like I’m on a ‘diet’ but rather my everyday diet is filled with colourful and healthy, delicious and filling food.
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!).
This is an incredibly easy recipe that I threw together one night when I wanted something quick, easy, low in points and packed with flavour. You could serve these taco’s with taco shells (which are around 2sp each) or mini tortilla (3sp each – my hubby likes them this way), or if like me you love a good salad, you can serve with a mix of any 0sp salad ingredients you fancy (see my suggestions below).
I was watching Master Chef last week and was intrigued to see one of the chefs knock up a speedy and delicious looking Romesco sauce. Having never tasted this sauce myself, I set about doing a bit of research and seeing whether I could incorporate my own low point version of this into a delightful Spanish recipe.
Over the next couple of days lots of us will be hitting the supermarkets to do our ‘big Christmas shop’. Now if you, like me, want to prepare yourself to avoid the temptation of all the high point foods on the Christmas table, try and pop a few ingredients into the trolley so you can make yourself a low point option which still feels like a treat.
Nasi Goreng literally translates as ‘fried rice’ in Indonesia. This delightful dish is a great option if you are looking for something really straight forward, quick and tasty. I’ve just used a shop bought paste here as it’s not too many points and is a lovely flavour. I haven’t added any extra chilli as it already has a nice kick but you can always add some crushed chillies at the end if you like things really hot! I will also be posting a recipe with my own paste but since lots of you are asking for this recipe to make this week, I thought I best not keep you all waiting! I got my paste in Tesco but I know lots of other supermarkets do their own version too.
I love a good fish dish so I am always thinking of different ways to combine a light and low smart points fish dish with something that will fill up my hungry hubbie. This week, having had some sweet potatoes left to use up, I thought I would get some mash on the go. This mash is inspired by my lovely Loaded Sweet Potato Skins from a while back, with many of my favourite flavours rearing their heads once again, this time in mash form.
A good tuna steak is a real treat but not something we often eat in the house so this week, after having a real craving for it, I decided to pull together a new recipe which used this lovely fish with a few other fresh tasting flavours.
I have a slight obsession with lentils. I think they add the most amazing and unique flavour to a dish and always do a great job of filling you up. This week I decided to put together a new curry which could be adapted for a vegetarian or be made with fish or chicken. The recipe below therefore will tell you how to make the curry sauce itself which can be served with potatoes, chicken or fish (or anything else you fancy!). I served it with seabass for dinner and it was delicious so I’ve include the points and method for that below too.