Moroccan Meatballs – 13sp

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Having some ‘normal’ healthy food between Christmas and New Year is something I always crave but, given the manic few days I’ve usually had, I can never be bothered to faff around too much. That’s why this recipe is a perfect one to whack out in the post Christmas/ pre New Year period. The meatballs themselves are the exact same meatballs I used in my Lamb Kofta Meatball Kebab recipe so if you made this and made extras, this one will be nice and easy to whip up! If you don’t have them pre made or can’t be bothered to rustle them up from scratch, feel free to use any pre made meatballs that you might get in the supermarket.

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Sweet and Sour Chicken – 8sp

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Always keen to try out new stir fries, tonight whilst brain storming for new flavours, I thought I would give Sweet and Sour a whirl. I’m not usually a fan of overly sweet dinner dishes so I fiddled with the sauce for quite a while to make sure it was the right balance of sweet, savoury and of course, a little spicy. If you like the regular chinese Sweet and Sour Chicken and don’t like spice, feel free to leave out the five spice and crushed chillies but they really do take this dish up another level.

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Twisted Eggs Benedict – 4sp

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I adore brunch. It has fast become my favourite meal of the weekend. Whether I make it in the house or we eat out, I love the variety of foods and flavours you get at this unique meal time. This weekend I visited one of my favourite brunch cafe’s and indulged myself in their self styled ‘bacon and eggs’. Granary toast, delicious bacon, poached egg, avocado, pesto dressing and hollandaise sauce, it was absolute heaven! However as nice as it was, I knew I couldn’t be indulging like this every weekend so I decided to make my own low propoint version of the dish.

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Thai Baked Red Mullet – 10sp

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Having a steady stream of fish stocked in my freezer for the past few weeks has been great. Usually we don’t have fish as often as I would like, mostly because there is no space left in the freezer after I have filled it with meat. Now I have the opposite situation and I must say I am thoroughly enjoying eating more fish and trying out some new tasty recipes. The best thing about fish is that it takes barely any time to cook!

This recipe is really easy and great for anyone who likes Thai food. Not only that but it’s exceptionally quick to make and low in points. Feel free to use any white fish you like. I used Red Mullet as it has the most delicious flavour and a lovely texture.

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Spinach, Mozzarella and Sun Dried Tomato Stuffed Chicken – 4sp

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Chicken breasts are always a great thing to keep in the freezer. They are so versatile, there are a million things to do with them but one of my favourites is to stuff them with whatever is in my fridge. This recipe is a great one as the ingredients are things I almost always have in. The flavours in the chicken are delicious and the light, creamy sauce really add a luxury feeling to the dish. I serve this with asparagus and 3sp of either mashed potato or oven roast potatoes for a total of 13pp.

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Sri Lankan Lentil Dhal – 1sp

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Before we went to Sri Lanka I couldn’t have imagined eating curry every day and still enjoying it. Whilst I love a good curry, it’s not something I would usually want on repeat every day.

The curries I tried in Sri Lanka completely changed my opinion. There, curry is something completely different. Less saucy and smaller portions, I was blown away with the vast selection and varieties of curries to choose from, so much so that I ended up having it nearly every night.

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