The Chicken Parmo is a classic, delicious takeaway treat originating from Teesside. Often associated with trips to the kebab shop after a boozy night out, in its hometown this famous dish is often served with lashing of garlic sauce after being gloriously deep fried. The result is delicious but off the scale in terms of points/calories.
This recipe is so quick to prepare but it’s really important you do everything at the same time so it’s nice and hot when you serve it. In the main recipe I’ve included my take on a traditional carbonara but below I’ve also included a couple of variations which you can try if you want to either mix things up or bulk the recipe out further. Continue reading
Usually I would test a recipe two or three times before I post it but since I cooked this one on my Instagram stories the other night, I have been inundated with requests for the recipe, even in its draft form so I thought, since it was pretty delicious first time around, I’ll pop the first test here for you all for easiness if you want to make it this weekend!
I love a Chinese takeaway however they are usually very points heavy and so I’m always trying to convert new dishes into the perfect fakeaway. I cooked this one up in the week after realising I had most ingredients in already and I was over the moon with how quick, easy and absolutley delicious. Don’t be put off by the longish list of ingredients. Most of them are store cupboard staples (well they certainly are if you cook lots of my recipes) and it’s worth having lots of them in to add instant flavour to many dishes.
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.
Coming back into the colder mornings, one of my favourite warming autumn breakfasts is baked oats. Easy to prepare in advance or on the day, they are a lovely filling breakfast which feel like a real treat at the same time.
Having had a craving for apple pie recently, I decided to combine the two dishes together to come up with something that would fill me until lunch but would satisfy my need for something sweet and fruity.
Halloumi is a summer BBQ staple for me and even though the weather this summer has been far from BBQ-able, that hasn’t stopped me needing my cheesy summer fix. These kebabs are great as they are so quick and easy to make. Simply chop, assemble, cook and eat!
Much to my family’s disappointment, I’m just not a fan of Shepherd’s or Cottage Pie. Nothing to do with the taste or flavour, I just can’t handle the texture of mince with mashed potato for some reason! Keen to make a nice, wintery and warming meal this weekend, I decided to put a bit of a twist on the regular Cottage pie by replacing the traditional beef mince with some chunky beef stewing steak and turning the whole thing into more of a Steak and Ale pie vibe. The addition of the stilton to the mash is wonderful, it adds a lovely tang to what is a smooth and comforting pie topper. If you aren’t keen on blue cheese, simply leave this out. If you do, the points are 10sp per portion.
Meatballs are one of my favourite go to quick and easy dinners as they take hardly any preparation and can be ready in under 15 minutes. These meatballs in particular are delicious with my other favourite at the moment, 0sp Butternut Squash Noodles, or Boodles as Sainsbury’s like to call them. They made for a lovely filling dish but allow you to keep the smart points for the whole meal nice and low.
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.