I’m really not a fan of eggs which bugs me as they’re a great source of filling and healthy protein. I think what I don’t like is the lack of flavour. I’ve tried to combat this with my take on egg mayo and I think it works pretty well. This could well be a new lunch staple for me!
Pro Points: 5pp
/Filling & Healthy: 0pp
Preparation time: 10mins
Cooking time: 5mins + 10mins cooling time
- 4 medium eggs
- 6 cherry tomatoes, chopped
- 4 spring onions, thinly sliced
- Small bunch fresh chives, snipped
- 2tbsp 0% fat Greek Yogurt
- 6 slices Weight Watchers Danish Brown Bread
- Bring a pan of water to the boil. Add the eggs and boil for 5mins.
- Put the eggs into a bowl of cold water. After 5mins change the water and leave for another 5 mins.
- Peel the eggs and place into a clean, dry bowl. Chop the eggs into small pieces.
- Stir in the yogurt, tomatoes, spring onions and chives and season to taste.
- Sandwich the egg mixture and rocket between two slices of bread and enjoy.
Top tip: The bread could be substituted for pitta bread, bagel, crumpets or crispbreads (adjusting the points as necessary).
A tasty, points friendly version of a classic weekend takeaway dish.
Image courtesy of artur84/ FreeDigitalPhotos.net
Pro Points: 9pp (at 4 servings)
6pp (at 6 servings)
+ extra for rice
Filling & Healthy: 4pp (at 4 servings)
3pp (at 6 servings)
Preparation time: 15mins
Cooking time: 50mins
- Olive/vegetable oil or oil spray
- 2 medium onions, roughly chopped
- 2 red peppers, chopped into large chunks
- 70g tikka masala curry paste
- 4 medium, skinless chicken breasts (165g each), cut into bite-sized pieces
- 400g chopped tomatoes
- 2tbsp tomato puree
- 400ml reduced fat coconut milk
- Brown rice to serve
- 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.
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: 1 Pro Points: 7 Simple Start/F&H: 0 Preparation time: 1min Cooking time: 3mins Ingredients
- 2 crumpets
- 2tbsp quark
- 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.