Beef Tacos – 5 Smart Points

Posted October 3, 2019

Filed under 5 Smart Points, Beef, Fast Food, Mexican, Recipes

Quick and easy to put together for a Friday night dinner, this dish is delicious served with some Cajun Courgettes

Servings: 2

Smart Points: 5 per serving

Time: 15-20 minutes

What you need:

1 tsp oil
250g lean beef mince
1/2 onion, finely chopped
1/2 tin chopped tomatoes
1/2 tin kidney beans
Mexican seasoning
2 taco shells

What to do:

Heat a non-stick pan and add the oil. Soften the onions before adding the minced beef stirring until browned all over.
Sprinkle over the Mexican seasoning and stir in the tomatoes and kidney beans. Continue cooking for about 5 minutes until everything is heated through.
Heat the taco shells in the oven according to the instructions on the packet.
Fill the taco shells with the beef filling and try not to make a complete mess whilst eating. (If anyone knows how to do this, please let me know!)

Pesto Pitta Pizzas – 13 Smart Points

Posted September 18, 2019

Filed under 13 Smart Points, Fakeaway, Fast Food, Recipes

I made this by accident after planning on making pitta pizzas but finding myself with no tomato puree. The pitta pizzas were an emergency fall back as I’d forgotten to take the fish I was supposed to be cooking out of the freezer (insert face-palm emoji here) so I had to think on my feet. I’d got a half-used jar of pesto in the fridge – obvs – so I decided to substitute that for the tomato puree. It was a great move and these will now be a regular feature on my weekly menu plans.

Servings: 4

Smart Points: 13 per serving

Time to make: 15 mins

What you need:

6 wholemeal pitta breads
6 tsp pesto
160g cheddar cheese, grated
2 slices premium ham, chopped
6 chestnut mushrooms, slice

What to do:

Put the pitta bread on a baking tray and spread each with one teaspoon of pesto.
Sprinkle the cheese over the pitta breads and top each with the ham and mushroom.
Bake at 200C for 10 minutes or until the cheese bubbles and begins to brown.
Serve with a salad made from zero point fruits and vegetables.

Top Tip: I used classic green pesto for this recipe but I’m sure it would be just as delicious with any of the variety of flavours on offer.