There is nothing better than a classic chilli con carne and I’m always looking for ways to mix things up to put a little twist on an everyday classic. Last week my friends and I went out for a few gins and the bar we were in served a small tapas dish with each drink. One of the dishes was a tiny bowl of the most delicious chorizo and chicken chilli and as soon as I tasted it I knew I needed to recreate it in my kitchen at home. The result was delicious and enjoyed by both my friends and family. I served the chilli with rice, homemade guacamole, a little light cheese and a sprinkle of jalapenos. Because the chilli itself is so low in points, you can have a little bit of what you fancy with it, whether that be rice, a jacket potato, chips, nachos or even a pita bread.
I love a good home made scotch egg and so a few weeks ago, when I was having an Indian themed dinner party, I thought I would try and put an Indian style twist on this classic snack for a low smart point, tasty starter. The result went down an absolute treat with my guests and they’ve been in demand ever since!
There are a few recipes that I get asked to make WW friendly a lot and chicken pie and chicken korma are two of the most popular. After putting it to a vote on Instagram, you chose the pie as the first of these two recipes you would like to see so, your wish is my command!
This is a lovely creamy pie filling recipe which feels really indulgent. I served the pie with a 50g garden peas per person and that was enough for me however if you have a very hungry OH, you could always serve with some mash too!
Whenever I’m asked to create a new recipe, one of the main things my followers want is something that is quick and easy to rustle up in the kitchen after a long day at work. As a result, I’m always trying to come up with new, tasty and speedy recipes that will help you have tea on the table in as little time as possible. So when Very Lazy approached me to ask if I could try out some of their products and create some new recipes, I knew these would be something which would appeal to lots of my followers!
One thing that the hubbie and I never get since I joined Weight Watchers is a Chinese takeaway. They are so loaded with points/calories and its just so easy to make healthy but tasty alternatives, there just doesn’t seem any reason too!
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.
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!
Week two of my festive canapes are these little beauty’s that I came up with whilst racking my brain for a lighter, lower sausage roll option. These little bites are the perfect replacement. Meaty with a little sweetness and the goo of lovely cheese they really hit the spot for a bargain of 2sp.
Following on with my obsession with all things Korean, I created this recipe after a visit to our local food market where my hubbie indulged in a Korean Fried Chicken Burger. Keen to make my own healthier version, I ditched the deep frying and went for a much healthier griddle instead.
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.