I’ve had these lovely Chinese steamed buns so many times when I’ve eaten out and I’ve often wondered if I could make them Weight Watchers friendly. After craving them again this week I decided to give it a go and the result was a great success. My recipe below makes 12 buns which are 5sp each so you could either have 2 or 3 as a meal or serve as a starter and have 1 or 2 per person.
A Taquito is something I had never tasted or even heard of before I went visited Mexico and since it has been a whole year since we jetted off, I thought it was time to come up with another recipe inspired by my time there.
A Taquito is simply a rolled up, stuffed tortilla. Usually fried, these lovely creations are rolled tighter and so are thinner than an enchilada, and the top is not covered in sauce in the same way an enchilada would be.
There is nothing better than a nice light pasta dish in the summer and one of the recent requests from one of my followers was a salmon pasta so…. ask and I shall deliver!!
I decided to make a nice homemade pesto to go with this and included peas to both up the flavour and lower the points (you don’t need to use as much cheese to get a lovely depth of flavour). The pesto recipe as listed below is enough to serve 4 people. If you are only making this for two (like me) you can just pop half of the pesto in a sealed pot in the fridge to be used at a later date.
We often buy beef for a change and I’m always stuck for something a bit different to do with it, so, as it was all defrosted and ready yesterday, we decided to try out one of my mam’s favourite recipes. She has made this as part of a three course meal as well as just a Sunday Lunch and it always goes down a storm so I was more than pleased when I worked out the points at only 12sp for the whole meal. You get a huge portion and it tastes amazing! It might take a while in the oven, but once its in there you can almost forget about it and come back when its ready!
Me and the OH love our pork at the moment so tonight, with the pork out the freezers and all defrosted, I fancied trying something new and easy. I opened my fridge to see what we had that I could use up and popped the following together and it was delicious! The OH couldn’t believe it was so low in point and it was so filling and tasty. If you don’t have any cider to hand I think it would be just as nice without it but it does just add something a little bit different!
My friend made a gorgeous curry for me one night while I was at uni (feels like a lifetime ago now!!) and when I later asked for the recipe,she couldn’t find it! The only thing she could remember were the spices that were in it. It was so nice that I fiddled about for a while and came up with my own version of the recipe and it was even better!!
I’m a little bit obsessed with chickpeas at the minute. They are quick to cook and so tasty so I’ve been experimenting with them in salad, stews and the like. Last night, after forgetting to defrost any meat, I thought I would try chickpeas in a stew with chorizo and this recipe was the result. It was so quick to make, absolutely delicious and a perfect ‘summery’ stew. I had it on its own but the OH had it with a little bit of quick cook fusilli. If you wanted to make it more substantial again, you could slice some new potatoes, par boil and then pop them into the stew just after you add the tomatoes or even just have some nice crusty bread (don’t forget to add the extra sp’s!).
My lovely auntie informed me of this amazing recipe from the Facebook page recipe binder yesterday and whilst I usually like to create or adapt recipes (as you will see from all my other posts haha) this one was rather delicious as it was. I only made a few of my own amendments and this was mostly during the cooking and portioning process.
It was so quick to make, so tasty and for so little points! My OH really didn’t believe that they were WW friendly. Make sure your oven is hot when you pop your bhajis in as you don’t want them to go soggy. To store pop into a box on top of some strong kitchen roll (to soak up any excess liquid created when cooling). According to the recipe builder 1 bjahi is 1sp, 2 bhajis is 1sp, 4 is 2sp and 8 is 4sp.
I’ve wanted to experiment for turkey mince for quite a while but I was always put off with how flavourless turkey was. This week I decided that now was the time to give it a bit of a makeover and what better way to do that then to make some lovely meatballs! ‘Saganaki’ refers to a small frying pan that Greek dishes are often cooked in. In this case I used a large frying pan which can be put straight in the oven. If you don’t have a frying pan suitable for the oven just pop the meatballs and sauce into a baking dish before you add the cheese and then pop that in the oven. This is a lovely dish, really easy to make and is a little bit different to your usual meatball dish. I have to admit, after eating this, I may be a turkey convert! This recipe has been adapted from another recipe online. You can view the original recipe here.
This weekend I made a three course meal and, as we were having pasta for the main course (my lovely Venetian Duck Ragu recipe), I thought to avoid that overfull feeling, starting off with a light but tasty salad would be the way to go. When I started to think about salad combos, I thought that this salad, being a combination of some of my favourite foods, would be a real treat and, as luck would have it, I had most of the ingredients in my cupboards already. It’s a delicious salad which my OH (who claimed previously to dislike halloumi and chickpeas) wolfed down in about thirty seconds. The roasted vine tomatoes are amazing and add a different element to the salad which everyone loved. I served the salad in bowls as it keeps all the ingredients together nicely.
