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!
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.
A good tuna steak is a real treat but not something we often eat in the house so this week, after having a real craving for it, I decided to pull together a new recipe which used this lovely fish with a few other fresh tasting flavours.
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.
I love a good meatball dish and so when I started brainstorming ways to make them even more exciting, I knew I would have to give this one a go. Cheesy and gooey in the middle, baked to perfection in a lovely tomato sauce, these really are the ultimate Italian meatballs.
If you don’t want to fiddle on making to meatball yourself you could use shop bought meatballs and use all the mozzarella on top to bake it. If you do have the time I would highly recommend giving these ago. I made up enough meatballs for four people (20 meatballs) and left half (10) uncooked in the fridge for tea the next day.
If you prefer the sauce wet and saucy, use passata, if you like it a bit more dry, use the chopped tomatoes.
This Good Food recipe adaptation involves barely any cooking and the sauce is so quick its unreal (it takes around the same length of time to prepare as the pasta takes to cook). This is one of my favourite recipes as usually when you are trying to find low point pasta meals, you would stick to tomato based pastas as they are lower in pro points. This recipe however, is a nice low pro point tomato free alternative. Depending on how hungry I am I sometimes add an extra handful of spinach leaves whole at the end and let it wilt in the heat.
This is a really easy recipe and a proper winter warmer. It tastes lovely and creamy without being as naughty and its really filling. It’s really good to cook for just two people and as you use tomato puree rather than chopped tomatoes so the quantities can be easily halved to make for one, or doubled to make for four!
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!
I noticed that Aldi had started selling some lovely venison meatballs a while ago and for only 40kal a meatball, I knew I had to give them a go! The venison is a lovely different flavour, and the ragu sauce, which usually would take hours to simmer and reduce, is both quick, easy and packed with veg! I added a little cream (1 tbsp) but this is optional, I find it takes a little of the tang of the tomatoes away, but it’s lovely without it too. It’s a great way to use up lots of veg and get a nice portion of sauce for not many points at all!
Mexican food is one of my favourite cuisines. There are so many different textures and flavours and more often than not, the ingredients are uber healthy too. I often cook with mince, usually closer to payday when it’s all I have left in the freezer, and this week I fancied a brand new new use for it (over and above chilli, bolognaise and lasagne) and so I decided to combine Mexican and mince and voila, it gave me tacos. These really were delicious and a real ‘sharing’ meal. I just whacked everything including the pan of mince in the middle of the table and let everyone dig in. The OH had his with Uncle Ben’s Spicy Mexican Rice (5sp for half a packet) but I just had mine with the taco shells and lots of salad and it was nice and filling enough without.