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.
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.
I needed something quick, easy and filling for lunch the other day but fancied something a bit different. I already had the crumpets (stock-cupboard Filling and Healthy food item for me these days) and quark for another recipe. I was going to use pineapple but forgot about that when I called into the shop and picked up mango instead. I tried it anyway and it was so delicious I also had it the following day! Servings: 1Pro Points: 7Simple Start/F&H: 0Preparation time: 1minCooking time: 3minsIngredients
a few chunks of mango, sliced into thinner pieces (see photo)
Toast the crumpets.
Top the toasted crumpets with the quark.
Divide the mango pieces between the two crumpets and enjoy!
Top tip: Keep crumpets in the freezer as a useful fall-back food. If you take them out in the morning they will; have defrosted by lunchtime, or use the defrost function on your toaster.