Thai Beef in a leaf - Serves 2

Ingredients 

250g Lean mince beef 

1 tsp grated ginger 

2 minced garlic cloves

1 chilli, finely diced 

1/2 red onion, finely sliced 

1 Baby Gem Lettuce, leaves separated and washed 

1 tbsp fish sauce

1 tbsp water

2 tsp Seasame Oil

2 tsp Sugar

1 tsp chilli powder

2 tbsp lime juice

Pepper

Method

Fry the chilli, garlic and ginger in a teaspoon of oil for 1 minute

Add the beef to the mixture and cook until browned 

In a bowl,combine fish sauce, sugar, remaining oil, water, chilli powder and like juice, whisking until sugar has dissolved 

Arrange the lettuce on each plate

Once beef is cooked, toss in the dressing and arrange over the leaves 

Pizza - Goats Cheese and Red Onion

Serves 1 - 7 ProPoints

This pizza can be made with any topping you like. The Mediterranean flat breads are 4 ProPoints each and I buy them in a pack of 5 from Aldi. The ProPoints above are for the toppings I have used but they can be swapped out for mozzarella  / feta whatever you like, just point it up 

Ingredients 

1 small Mediterranean Flat Bread 

1tbsp Tomato Ketchup/Purée 

1/2 Red onion, finely sliced

1/4 Sweet Red Pepper, finely sliced 

1 tomato l, deseeded and finely sliced 

40g goats cheese 

1/2 tsp oregano

Salt and Pepper 

Method

1. Spread the ketchup / purée over the base 

2. Top with the onion, tomato, pepper, goats cheese, oregano and season with salt and pepper

3. Bake in an oven for 15/20 mins at 180 degrees 

Blueberry Pancakes - Serves 4

5 ProPoints per Serving  / 6 ProPoints including Blueberry Syrup

This is a lovely breakfast and I think it would be great for kids! 

I always struggle wit breakfast ideas that are going to fill me up and keep me going till lunch. This breakfast works! 

You don't have to use blueberries. You could use banana, mango, stewed apple instead of the syrup.

Ingredients - pancakes 

100g flour, self raising

1/2 tsp cinnamon

2 tbsp maple syrup 

1 egg

100ml milk

Handful blueberries, fresh or frozen

1tsp low fat butter 

Ingredients - syrup

2 handfuls of blueberries, frozen or fresh

Tsp honey

Method

1. Whisk all the pancake ingredients together, except the blueberries, until smooth

2. Heat the butter in the pan and dollop a spoonful of the mixture in to the pan. My pan can take 2 pancakes at a time and this mixture makes 12 pancakes. 

3. Add three to four blueberries to the pancake and wait for it to cook. 

4. Once bubbles have formed on the top of the pancake and it looks a little set, flip it

5. To make the sauce, put the honey and blueberries in a pan and bring to a boil. Simmer and stir to help some of the berries pop

6. Serve pancakes with syrup on top

King Prawns with Mango Salsa and Herby Cous Cous

Serves 2 - 5 ProPoints

Ingredients 

80g Cous Cous

16 Cooked and peeled King Prawns

1 Mango, diced 

1/2 Chilli, finely diced 

1 Spring onion, chopped 

1/2 Cucumber, diced

2 tsp Italian Herbs

1/2 Chicken Stock cube

Lime Juice

Method 

1. Place 80g Cous Cous in a bowl with 160g chicken stock and herbs, cover until all the water is absorbed and Cous Cous is soft. Fluff with a fork 

2. Add the mango, chili, spring onion, cucumber and lime juice together, toss and add to Cous Cous with the prawns 

3. Serve immediately or refrigerate for later. 

Spicy Chicken, Bacon and Avacado Salad

Serves 2 - 14 propoints per serving

Ingredients 

Salad

2 x boneless, skinless chicken breasts, diced 

1 tbsp Cajun Seasoning

2 x lean rashers, diced 

1 Avacado, pitted 

2 x Baby Gem Lettuce

Punnet cherry tomatoes, halved

1/2 cucumber, seeded and diced

1 tsp olive oil

Dressing

3 tbsp extra virgin olive oil 

1 tbsp balsamic vinegar

1 tsp honey

Salt & pepper 

Method

1. Heat tsp oil in pan and roll the diced chicken in the Cajun spices 

2. Cook chicken for 5-6 mins and add bacon. Continue cooking till bacon is crispy and chicken is cooked through

3. Meanwhile, make the dressing by whisking all the ingredients together.

4. Add the lettuce to the bowl and Drizzel over half the dressing and toss

5. Add the remaining vegetables and toss with the lettuce and dressing

6. Put the salad on a plate and top with the chicken, bacon and add 1/2 te Avacado to each plate by scooping te flesh out with a teaspoon

7. Serve with remainder dressing on the side

Oatmeal Blueberry Muffins - 3 ProPoints

This is a Diabetic suitable recipe and is taken from the All New Cookbook for Diabetics and Their Families

Ingredients

 

130g flour - half plain white half whole meal

236ml milk

60g oats

1 egg

1 tbsp baking powder

60ml vegetable oil

2 tbsp sugar / sugar substitute

170g blueberries 

1 tsp cinnamon 

Method

Combine all the dry ingredients in a bowl

Make a well in the centre and slowly add the combined milk, egg and oil mixture until moist

Gently fold in the blueberries 

Spoon batter in to greased muffin tins

Sprinkle cinnamon over the muffins and cook at 200 degrees Celsius / 425f for 20/25 mins

For added fiber I include a tablespoon of Flaxseeds

Stewed Apple - 3 ProPoints

Ingredients 

1 pink lady apple, grated

1/2 tsp cinnamon 

30g Flaxseed

50g Rachel's Greek Style Natural Yougart

Method

Put the grated apple into a bowl and zap in the microwave for about 2 1/2 mins on full power 

Once done, mash slightly with a fork and add the rest of the ingredients

Serve immediately 

Creamy Nutty Quinoa & Blueberry Breakfast

50g Quinoa - well rinsed 

Handful of blueberries, fresh or frozen

10g walnuts 

10g cashew nuts

10g sesame seeds

Tsp cinnamon

50g water 

50g milk

Method

Cover the quinoa with the milk and water and bring to a boil. Drop to a low - medium heat and simmer for 15 mins, or until all the liquid is nearly absorbed 

In the meantime, toast the nuts on a low heat.

Add the blueberries to a pot with a splash of water and heat on a medium heat.

One the quinoa has absorbed the liquid, allow to stand for 5 mins and add the rest of the ingredients. Sprinkle with cinnamon and serve immediately.