My hubby and I always roast a chicken on a Sunday night so that we know during the week we will always have something healthy to hand for lunches or quick evening meals. Easily bored of eating the same thing, I’m always trying to come up with new ways to use this chicken in salads and soups, keeping the smart points low but the flavour level high. This recipe is one I first started making last summer and it’s been a firm favourite ever since. I love the easy harissa feta dressing as it really lifts the salad ingredients and the ingredients in it are usually bits I always have lurking around the cupboards/fridge. If you don’t have a blender for the dressing, simply mash the feta into a paste before mixing through the other dressing ingredients. If you prefer your beans cold, these can be drained and added straight to the cooked kale and green beans.
I love a good pulled meat as well as anything that can be slow cooked in the oven (or slow cooker) so when one of my lovely followers sent me a message about recreating a lovely Crispy Asian Beef Salad she had recently eaten in a restaurant, I knew I would be giving it a whirl fairly quickly. The result was amazing, the beef is absolutely packed with flavour and the smell as its cooking is out of this world.
I’m always being asked to come up with quick and easy lunch box ideas which will last a few days in the fridge. This is a recipe I came up with after needing to use up a couple of large squash and the results were delicious.
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!
As many of my regular readers will know, Mexican food is hands down my favourite cuisine and as a result, you will already find a plethora of Mexican recipes on my website. My love for Mexican cuisine is just one of the reasons I was super excited for my recent trip to the country itself. I couldn’t wait to get there and experience ‘real’ Mexican food (and eat guacamole until I turned green) and so one of the first things I tried to arrange when we arrived was an authentic Mexican cooking class.
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!
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!
Knowing how easy it is to cook up delicious and healthy meals quickly and easily has turned me into a bit of a picky eater when I’m eating out in cafes and restaurants. I have become a little inpatient with places which charge a fortune for food which is bland, oily and unsatisfying to the point where I just don’t see the point in eating it if it isn’t any good.
On New Year’s Eve the OH and I headed up to Scotland with friends for a celebration. Heading out for lunch, we ended up in a lovely cosy little pub with a mouth-watering food menu. Keen to not over indulge before the excess of the evening ahead, I picked out what I thought was the healthiest thing on the menu and hoped for the best. I was thrilled when the dish arrived and had both an abundance of 0sp elements, but was also bursting with flavour.
One of my favourite Sunday chill out programmes is Sunday Brunch and this weekend when Simon cooked up this lovely recipe I knew straight away I was going to have to give it a go. Once I printed off the recipe I made myself a few adjustments to both make it propoint friendly and to up the flavour. Simon’s original recipe can be found here.
This is the first time I have poached salmon and I loved both the flavour and texture. The salad that goes with is so fresh and vibrant too. I added some spices and more vegetable to both bulk up the quantity and flavour of the salad so feel free to add any other salad ingredients you fancy. The fresh herbs are what really make the salad amazing so don’t leave them out if you can help it.