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.
My hubbie LOVES a doner kebab. I’m more of a chicken kinda gal myself as I can’t stand all the grease that comes off the takeaway doner meat and the oddly crusty edges that rear their head from time to time. Now that we are both trying to reduce our takeaway intake I thought it was about time I tried to create my own fakeaway doner kebab recipe. The result surprised even my hubbie who said not only did it taste like the real thing, but he would happily eat it over the takeaway version of the dish! I’ve tested this recipe a few times now and each person who has tried it has agreed, it tastes like the real deal!
I get my lean lamb since in Sainsbury’s but if you are struggling to find 10% mince you could use 12% or 16% for 7sp per portion of Doner meat and 20% for 8sp per portion of Doner meat.
I love the combination of beef, chorizo and red wine all together and so a few weeks ago I decided to write a recipe which would combine this delightful trio with some cheesy potato. The stew element of this dish works with slices of potato or mashed potato (options for cooking both are set out below and are the same amount of points). The stew is equally as delicious served on top of rice or with pasta. It’s a really versatile dish which is utterly delicious. Many people may think of stews as being a wintery dish, but I’ll eat something with chorizo and red wine in any day of the year!! You can add any greens you wish to the dish at the end if you fancy. I’ve served with green beans, broccoli or even a handful of mixed spring greens (steamed). All are lovely additions for 0sp.
My freezer is always well stocked with beef mince and I love coming up with new ways to jazz up what can be a fairly dull ingredient. These burgers are far from dull. Glazed, sticky and bursting with flavour, not only is this recipe nice and easy, it also has limited amounts of chopping and maximum satisfaction. You can serve the burgers with anything you like, I usually serve with butternut squash chips as they fill you nicely for 0sp.
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.
Whenever we order rice as part of an Indian takeaway my hubbie and I get ‘peas pilau’, largely as he is rather obsessed with peas! It’s a lovely side dish which is a bit more interesting than just plain rice and so this week, when I fancied an Indian style dish, I thought I would try and recreate this rice at home. I had some lean mince in the freezer so I paired some spiced beef kofta’s with the rice and served with the mint yoghurt from my Tandoori Salmon recipe.
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.
Who doesn’t love Mac and Cheese!? A few of you may have tried the other Mac and Cheese recipe on my site which uses Butternut Squash to recreate the smooth and creamy texture of a regular Mac and Cheese and I love it but this week I thought I would try and make a more traditional style Mac and Cheese – whilst still keeping it WW friendly. The result, I have to say, was amazing. This is probably one of my hubbie and I’s favourite dishes I’ve created in a while as its both cheesily good and bursting with that lovely smoky chorizo flavour. It’s a little higher in points than other dishes but it really doesn’t feel like a ‘diet’ dish so in my view, it’s worth every single point! Give it a whirl and let me know what you think!
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.