Bacon, Mushroom & Tomato Pasta

This is one of my staple mid-week recipes. It is quick, economical and it’s so easy that Mr FFF actually cooked the dish pictured all on his own. And to give him the full credit he deserves, he didn’t even make much mess!

Servings:   2

This batch loving prepared by Mr FFF

This batch loving prepared by Mr FFF

Pro Points:   7

Simple Start:   0

Filling & Healthy:   0

Preparation time:     5mins

Cooking time:   15mins

Ingredients

  • 120g dried wholemeal pasta
  • 4 bacon medallions, chopped
  • 150g mushrooms, sliced
  • 400g tin chopped tomatoes or 4 fresh tomatoes chopped
  • 2tsp mixed herbs

 

Method

  1. Fry the bacon and mushrooms in a non-stick saucepan until the bacon is just cooked.
  2. Stir in the tomatoes and bring to the boil.
  3. Reduce the heat and stir in the mixed herbs.
  4. Simmer the sauce while you cook the pasta according to the instructions on the packet.
  5. Season the sauce to taste and serve on top of the drained pasta.

 

Top tip: Add a pinch of dried chilli flakes to give this dish a fiery kick.

Spicy Bean Soup

This is so incredibly quick and easy I almost feel fraudulent for posting it as a recipe.  But it’s so delicious and filling I thought it would be mean not to share.Spicy Bean Soup

Servings:    2

Pro Points:    4pp

Simple Start: Yes

Filling & Healthy:    0pp

Preparation time:     0mins

Cooking time:    10-15mins

Ingredients

  • 400g tin mixed bean salad, drained and rinsed
  • 400g tin chopped tomatoes
  • Handful chopped, frozen spinach
  • Handful of frozen sweetcorn
  • 1/2tsp chilli flakes
  • 1/2tsp paprika
  • 1/4tsp ground cumin
  • Vegetable stock cube

Method

  1. Put all the ingredients into a medium saucepan and bring to the boil.
  2. Stir in hot water until the soup reaches your preferred consistency.
  3. Bring back to the boil then reduce the heat and simmer until cooked through (approximately 5-10mins).
  4. Serve.

Top tip: If you have any, stir in some chopped fresh coriander before serving.

Chicken Fajitas

A little taste of Mexico that’s quick and easy to prepare and cook.Chicken Fajitas

Servings:    2

Pro Points:    10

Simple Start: 0 treats

Filling & Healthy:    0 weeklies

Preparation time:     10mins

Cooking time:    15mins

Ingredients

  • 2 medium chicken breasts, cut into strips
  • 1 medium onion, cut into wedges
  • 2 peppers, cut into strips
  • 1/2 – 1 tbsp fajita seasoning mix
  • 4 Weight Watchers soft tortillas
  • Spray oil

 

Method

  1. Put the chicken into a bowl and spray with the oil.  Sprinkle over the seasoning and stir until the chicken is well coated.
  2. Heat a non-stick frying pan over a high heat and spray with oil.  Add the chicken to the pan and stir until sealed on all sides.
  3. Add the peppers and onions and continue stir frying for approximately 5mins until the chicken is cooked through and the peppers and onions have softened.
  4. Meanwhile, heat the tortillas according to the instructions on the packet.
  5. Divide the chicken mixture between the tortillas.  Roll up and serve with potato wedges and salad (remember to add the Pro Points of the wedges if you are counting).

 

Top tip: For a more indulgent dish, add your choice of salsa, guacamole, sour cream and grated cheese before rolling your fajitas

**Remember to add in the relevant Pro Points values for any additional toppings** 

Banana Pancakes

Banana PancakesThese flour-free pancakes make a delicious weekend breakfast and are an excellent way to use up over-ripe bananas.

Servings:    1

Pro Points:    4

Simple Start/Filling & Healthy:    0

Preparation time:     2 mins

Cooking time:    15mins

Ingredients

  • 1 ripe banana
  • 2 eggs
  • Spray oil
  • Raspberries or strawberries to serve

Method

  1. Mash the banana in a small mixing bowl.
  2. Add the eggs to the banana and whisk until the mixture is smooth.
  3. Heat a non-stick frying pan and spray with oil.
  4. Pour about 1/4 of the batter into the pan and cook over a very low heat for 2 minutes.
  5. Very carefully, turn the pancake over (the lack of flour means they will break up quite easily if you are heavy handed).  Cook for a further minute.
  6. Transfer the pancake to a warmed plate while you cook the remainder of the batter.
  7. Serve with the raspberries or strawberries.

Top tip:  Drizzle with 1tsp for 1pp or use a drizzle of honey as one of your daily treats if following Simple Start.

Tasty Egg Mayo Sandwich

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!Tasty Egg Mayo Sandwich

Servings:    3

Pro Points:    5pp

Simple Start

/Filling & Healthy:    0pp

Preparation time:     10mins

Cooking time:    5mins + 10mins cooling time

Ingredients

  • 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

 

Method

  1. Bring a pan of water to the boil.  Add the eggs and boil for 5mins.
  2. Put the eggs into a bowl of cold water.  After 5mins change the water and leave for another 5 mins.
  3. Peel the eggs and place into a clean, dry bowl.  Chop the eggs into small pieces.
  4. Stir in the yogurt, tomatoes, spring onions and chives and season to taste.
  5. 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).

Chicken Tikka Masala

A tasty, points friendly version of a classic weekend takeaway dish.

Image courtesy of artur84/ FreeDigitalPhotos.net

Image courtesy of artur84/ FreeDigitalPhotos.net

Servings:    4/6

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

Ingredients

  • 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

 

Method

  1. 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).
  2. Add the peppers and the curry paste and fry for 5mins to cook the spices.
  3. 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.
  4. 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.
  5. Stir in the coconut milk and heat through.
  6. 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.

Spaghetti Bolognaise

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.

Servings:    4Spaghetti Bolognaise

Pro Points:    Chicken [3]

                        Beef [4]

                          Pork [5]

                          Turkey [3]

                         + extra for spaghetti

Simple Start:    0

Preparation time:     10mins

Cooking time:    40mins

Ingredients

  • 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
  • 400g passata
  • Beef stock cube, made up with 100ml of hot water
  • 200g mushrooms, sliced thickly
  • 2tbsp dried mixed herbs
  • Salt & pepper
  • Spaghetti to serve

 

Method

  1. 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.
  2. Add your choice of mince.  Increase the heat slightly and fry until browned.
  3. Add the tomatoes, passata, stock and mixed herbs and stir well.
  4. Bring up to the boil.  Stir in the mushrooms then reduce the heat and simmer for 20-25min until the mushrooms are cooked through.
  5. 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).