I tried this whilst on my recent cruise, even though I don’t like celery (I thought I’d pick it out but it was actually quite nice), and I enjoyed it so much, I decided to recreate it. It’s so quick and easy to make and it’s ideal to pack up and take to work for lunch.
Smart Points: 2 per serving
Time to make: 5 mins (+time to cook the chicken breast)
What you need:
1 grilled chicken, thickly sliced
1/2 eating apple, chopped into bitesize chunk
handful of grapes, halved
1/2 stick of celery, thinly sliced
3 walnut halves
2tbsp 0% fat Greek yogurt
What to do:
Put the apple, grapes and celery into a small bowl. Break in the walnut halves and add the yogurt. Stir until everything is coated.
Top the lettuce leave with the yogurt-covered mixture and top with the chicken.
Top Tip: I cook an extra chicken breast when I’m making my dinner then it’s ready to go into this delicious salad.
A tasty, versatile sauce that makes and excellent accompaniment to pasta, rice or potatoes.
I served mine with 60g wholewheat pasta twists for an extra 6 Pro Points.
Pro Points: 2
Filling & Healthy: 0 (if using oil from your daily allowance)
Cooking time: 40 minutes
4tsp healthy oil
1 red onion, roughly chopped
1 aubergine, cut into large chunks
1 large courgette, cut into thick semi-circles
1 red and 1 yellow pepper, cut into large chunks
large handful of cherry tomatoes, halved
1tsp chilli flakes
1tbsp mixed herbs
5 cloves garlic, 3 unpeeled, 2 peeled and finely chopped
2 medium (165g each) chicken breasts
2x 400g cans chopped tomatoes
2ooml chicken stock made with 1 stock cube
2 tbsp tomato puree
large bunch fresh basil, torn roughly
Preheat the oven to 200c/fan 180/Gas Mark 6.
Put all of the chopped vegetables into a large roasting tin. Lightly crush the 3 unpeeled cloves of garlic under a large flat knife or using the heel of your hand and add to the tin.
Drizzle 4tsp of the oil over the vegetables and sprinkle with the mixed herbs, chilli flakes and a good pinch of salt and pepper. Toss the vegetables well until they are all coated with the oil and seasoning.
Lie the chicken breasts on top of the vegtables and put the tin into the oven to roast for 30mins (after 15mins, toss the vegetables again).
Meanwhile, heat the remaining oil in a large pan over a med/low heat. Add the chopped garlic and gently stir fry to 1min.
Add the tinned tomatoes, tomato puree and stock to the garlic and bring to rapid simmer for 3mins before adding the chopped basil.
When the vegtables are soft and the chicken is cooked through, chop the chicken into bitesize pieces before adding the whole lot, including any roasting juices, to the tomatoe sauce.
Bring the sauce to a rapid simmer for a few minutes. Check the seasoning and serve.
Top Tip: Leave out the chicken and use vegetable stock to make this a 0 Pro Points, vegan/vegetarian dish.
Heat the oil in a non-stick pan. Add the onions and fry very gently over a low heat for approximately 15-20mins until golden brown (add a splash of water to prevent them sticking if required).
Add the peppers and the curry paste and fry for 5mins to cook the spices.
Add the chicken and stir well to coat it in the spices. Increase the heat and cook, stirring frequently, until the chicken is browned all over.
Add the tomatoes, tomato puree and 100ml water. Bring to the boil then reduce the heat and simmer for 15mins until the chicken is cooked through.
Stir in the coconut milk and heat through.
Serve with boiled brown rice.
Top tip 1: For a spicier dish, add a tsp of medium curry powder with the tomatoes.
Top tip 2: For a slightly thicker sauce, add 1tbsp corn flour mixed with a splash of water with the coconut milk. This will add 1pp on Filling & Healthy at 4 servings. The Pro Points values for all other serving sizes remain the same.
Put a twist on this classic by using pork, chicken or turkey mince. I like to use a beef stock cube to add richness to the sauce but you could match the stock to your choice of mince if you prefer.
Pro Points: Chicken 
+ extra for spaghetti
Simple Start: 0
Preparation time: 10mins
Cooking time: 40mins
Olive/vegetable oil or oil spray
1 large or 2 small onions, roughly chopped
4 cloves garlic, crushed
500g of your choice of chicken mince, extra lean beef mince, extra lean pork mince, or turkey breast mince
400g chopped tomatoes
Beef stock cube, made up with 100ml of hot water
200g mushrooms, sliced thickly
2tbsp dried mixed herbs
Salt & pepper
Spaghetti to serve
Heat the oil in a non-stick pan. Add the onions and garlic and fry gently over a medium/low heat for approximately 5mins until softened.
Add your choice of mince. Increase the heat slightly and fry until browned.
Add the tomatoes, passata, stock and mixed herbs and stir well.
Bring up to the boil. Stir in the mushrooms then reduce the heat and simmer for 20-25min until the mushrooms are cooked through.
Season to taste and serve with cooked pasta.
Top tip: Add some chopped mixed peppers and extra tinned tomatoes or passata to make this go even further (and reduce the points per serving if you are counting Pro Points). E.g. If using chicken mince and adding 3 peppers, you are able to get 6 servings at 2pp each (excluding pasta).