Wholemeal Tortilla Wraps - 3 ProPoints, Serves 16

Ingredients 

4 cup of wholemeal flour
1 cup warm water
1/4 tsp baking powder
Pinch of salt

Method 
Sift the flour, salt and baking powder together in a bowl
Gradually add the warm water until it all comes together in a soft dough
Split the dough into 16 pieces, cover and allow to rest for 20 mins
Roll the balls out into thin discs and cook on a dry frying pan until the top side begins to bubble, turn and repeat the process on the other side

Creamy Orzo with King Prawns - 8 ProPoints, Serves 1

Ingredients 

50g Orzo
8 King Prawns, raw and peeled
1 scallion, thinly sliced
50g Quark
1 Garlic Clove, crushed
1/2 tsp basil
1/2 tsp orgeano
Salt & Pepper
4 Sprays Low Cal Spray Oil

Method

Cook the Orzo in accordance with the instructions on the packet
Spray a pan with the oil and put on a medium heat. Add the prawns and cook until just turning pink
Add the scallions and the garlic and cook for 1 minute
Add the Quark and stir until melted, used some of the cooking water from the orzo to loosen it out
Add the herbs and seasonings and toss the orzo in the sauce
Serve immediately

Pizza Boats - Serves 2 - 4 ProPoints each

This is not really a recipe! More an assembly!

Ingredients 

2 Old El Paso Standing Tacos
2 tbsp Tomato Paste
1 tsp basil
2 tomatoes, seeds removed and diced
Salt and Pepper
1 Scallion, snipped and divided between both boats
60g Aldi Light Mozzarella Cheese, cut into chunks

Method:

1. Mix 1/2 tsp of basil and a pinch of pepper, spread over the bottom of the boat 
2. Add the diced tomatoes, snipped scallion and top with the cheese and season with salt and pepper and the remainder of the basil 
3. Bake for 15-20 mins in an oven at 180 degrees Celsius 

Baked Tomatoes stuff with Herby Crab and Mozzarella, 4 ProPoints, Serves 1

Ingredients 
3 normal sized tomatoes, top cut off and seeds scooped out
100g white crab meat
1/4 tsp oregano
1/4 tsp basil
1/4 tsp chilli flakes
1 triangle laughing cow light
1 scallion, finely chopped
Pinch of black pepper
10g Mozzarella Cheese, thinly sliced

Method 

1. Heat the oven to 180 degrees. 
2. Mix the crab meat, herbs and spices, scallions and laughing cow light together in a bowl until it makes a kind of paste. 
3. Scoop it into the tomatoes and top with the mozzarella 
4. Bake for 15 - 20 mins until the cheese is bubbly and melty 
5. Serve with a side salad 

Note; the mozzarella was nice on it, but i think next time i will use something a little bit sharper for the extra points. 

Prawn and Quinoa Salad; Serves 1 - 7 ProPoints

Ingredients 

50g Quinoa, soaked and rinsed
2 slices of Lemon
100ml boiling water
1 tsp Chicken Bovril
1 carrot, grated
1 spring onion, sliced
3 cherry tomatoes
8 Prawns, cooked and cooled
25g of Alphonso Mango Salad Dressing with Chilli & Lime

Method

1. Soak and rinse the Quinoa really well. If you skip this step it can taste bitter. Add to the boiling water, chicken bovril and slices of lemon and cook until the liquid is absorbed.  Drain, remove the lemon slices and cool 
2. Add the cooled quinoa, prawns, salad ingredients and dressing to a bowl and toss.  If you are making up a Mason Jar Salad, add the dressing to the bottom of the jar, followed by the carrots, scallions, tomatoes, prawns and then quinoa.  Shake it all up before serving! 

Note:

Quinoa can come in pre-rinsed packets.  I would still give it a good rinse just to be sure that the coating has been washed off because if it is not correctly rinsed it can be very bitter! It's always good to cook it in some kind of stock or broth just for added flavour! 

The dressing I mention is one of the Specially Selected Aldi brand dressings which is 1 ProPoint for 25g of dressing and it looks like this: 

Spicy Prawns Nachos - 8 ProPoints per Serving serves 2

Ingredients 

2 Tortilla wraps - the wraps I have used are 5 ProPoints each, if you are using WW ones, reduce to 3 ProPoints each and reduce the overall propoints accordingly 
1/2 tsp garlic salt
1/2 tsp paprika
1/2 tsp pepper
1 red pepper, grilled until blackened, skinned and chopped
1 onion, finely diced
1 garlic clove, minced
1 chili, deseeded and chopped
400g Passata
1/2 tsp oregano
Salt to taste
16 tiger prawns, peeled and uncooked
60g Aldi Every Day Essentials Light Mozzarella this cheese is 1 propoint per 30g, please adjust your points in accordance with the cheese you use
1 tsp olive oil

Method: 

1. Cut the toritlla wraps into triangles and season with the paprika, pepper and garlic salt 
2. Put on a tray and bake for about 5-10 mins at 180 degrees until they become golden and crispy. Set aside and allow to cool
3. Heat the oil in a pan on medium heat and begin to cook the onions until they soften. 
4. Add the chili and cook for a further 2 mins, then add the garlic and the passata and seasonings and cook on a low heat until the sauce begins to thicken 
5. Add the prawns and allow them to cook in the sauce 
6. Serve in a bowl with the nachos and mozzerella cheese on top 

Strawberries and Feta Cheese with Prawns and balsamic dressing - 8 ProPoints

Ingredients - serves 2

16 king prawns
12 Stawberries , quartered
Bag of mixed lettuce leaves, I use spinach and rocket
80g Feta Cheese
1/2 red onion sliced

Dressing

1 1/2 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon shallots
Salt and Pepper

Method

Add the oil and vinegar together, whisk to emulsify then add the shallots and season

Add a 1/2 tablespoon of dressing to the quartered strawberries

Toss the remainder of the salad with the dressing and crumble over the cheese and top with the strawberries and prawns

Grilled Fillet of Hake with Avacado Sauce and Saffron scented couscous - 8 ProPoints per serving

Ingredients - serves 2

For the Fish
2 fillets of hake
Salt and Pepper

For the Cous Cous
60g couscous
120ml boiling water
Pinch Saffron

For the sauce
1/2 med avacado
1 jalapeño chili
1/2 white onion
3 cloves garlic
55g Quark
1/2 tsp oregano
Pinch cumin
1/4 cup water
1/2 lime juiced

Method

Heat the grill, prick the whole chili and place onto the tray with the onion and grill for 8 mins, until blackened.  Make sure to blacken both sides of the chili.

Place the whole peeled garlic cloves under the grill for 3 mins

Add the grilled chili (seeds removed), onion,garlic, diced avacado, quark, water, spices and salt and pepper to a blender or food processor and blend until smooth.

Place the seasoned hake under the grill skin side up and cook for 4 - 5 mins, turning half way.

In the meantime, soak the saffron in the boiling water until the water turns a golden  colour,  add cous cous and cover until all the water has been soaked up.

Serve the fish on a bed of the sauce surrounded by the Cous Cous and with a zero point side salad if desired

Sweet Potato Soup - Serves 4 (2 ProPoints)

Ingredients

150g sweet potato, peeled and diced 

2 carrots, peeled and diced

1 onion, diced 

1 garlic clove, crushed 

1 thumb sized piece of ginger, peeled and grated 

1 pint of chicken or veg stock

Salt and Pepper

1 tsp olive oil

Method

1. Heat the oil on a medium heat and sauté the onions until soft

2. Add the garlic and ginger and cook for 2 mins until fragrant 

3. Add the sweet potato and carrots and coat 

4. Add the stock and bring to a boil, then simme for 20 mins or until veg is tender 

5. Blitz until smooth and serve with weight watchers homemade bread for an additional 3 ProPoints 

Weight Watchers Soda Bread - 16 Servings (3 ProPoints)

I love soup, and I love homemade bread for dipping. This is clearly a higher points bread than your average sliced pan, but it's so simple and easy to make and is just lovely with a steaming hot bowl of no points soup! 

Ingredients 

375g plain flour (or wheat flour if you prefer) 

1 tsp baking powder

1 egg

284ml skimmed milk 

2 tsp sugar 

Pinch of sal

Method

1. Combine the flour, baking powder, sugar and salt in a bowl and make a well

2. Add a whisked egg to the well and slowly mix, gradually begin adding the milk 

3. Combine the wet and dry ingredients until a sticky dough is formed 

4. Transfer to a bread tin and bake for 25-30 mins at 170 degrees, or until a knife comes out clean

5. Allow to cool completely and slice into 16 slices 

Operation Transformation Carrot and Coriander Soup

I made this soup for lunch today! It's delicious! I added a little bit of garlic for more flavour! It's a really quick and easy soup to make! 

Serves 4 

Ingredients

6 carrots, peeled and chopped

2 onions, diced 

1 potato, peeled and chopped 

1 clove of garlic, minced

2 tablespoons of fresh coriander, chopped finely  

20g butter

1 litre veg stock

Method

1. Melt the butter over a medium heat and sauté the onions until soft

2. Add the garlic and cook for 1 min

3. Add the potato and carrots, toss until well coated

4. Add the stock and bring to a boil then reduce to a simmer for 20 mins or until the veg are tender 

5. Add the coriander and blend to a consistency you like

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 

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

Chicken Salad - 1 Syn

This is a lovely salad. It's fresh and crunchy and kind of helps take the goo off for a Cesar salad.

Ingredients - Serves 1

Chicken breast, skinless, cooked and diced
1 slice of bacon, fat removed, cooked and diced
1 head of baby gem lettuce, leaves pulled apart and washed
1 scallion, finely chopped
10 cherry tomatoes, halved
1/2 red pepper, diced
1 tsp of light mayo
1 tbsp of fat free natural yogurt
Salt & Pepper

Method

1. Add all the chopped ingredients, except the lettuce, to a bowl
2. Mix the mayo, salt & pepper and yogurt together and toss with the chopped ingredients
3. Arrange the lettuce leaves on a plate and top with salad mixture
4. Serve immediately

If I am taking this for my lunch I always keep the lettuce leaves separate until I am ready to eat. It helps avoid the leaves going soggy.

Harrisa CousCous Salad with Crab - Syn Free

Serves 1

This is a really lovely salad.  The clementines add a nice twist, giving bursts of flavour that go really well with the crab.  King Prawns are also delicious with this.

Ingredients

60g CousCous
1 Chicken stock cube
1 tsp Harrisa Paste
1 red pepper, diced
1 scallion, diced
1 tin white crab meat
2 clementines

Method

1. Crumble the stock cube into a jug, mix with the harrisa paste until smooth, add 100ml of boiling water and combine with the couscous in a lidded dish.  Leave aside until all the liquid is absorbed  
2. Fluff the couscous and, when cool, mix with the pepper, scallion, crab and clementines

Garlic & Ginger Turkey Stir Fry - Syn Free

Serves 4 as main meal 6-8 as starter

Ingredients

400g turkey mince
2 tsp grated ginger
1 tsp grated garlic
1 tbsp Light Soy Sauce
2 x Baby Gem Lettuce
1 carrot grated
2 Scallions / Spring onion chopped
120g rice
1sp ground ginger

Method

1. Dry fry the ginger and garlic for about 1 min and add the turkey mince and soy sauce, frying until cooked and set aside to cool.

2. Boil the rice with the ground ginger as per packet instructions and allow to cool

3. Mix the carrots, turkey mix and rice together and divide between the lettuce leaves (half head per person if a main course)

BLT

Serves 1 - Syn Free

Ingredients

2 x Wholemeal slices of bread from 400g loaf (daily healthy B Option)
1 large tomato sliced
Handful Rocket and Spinach
2 Rashers, all fat removed

Method

Toast the bread
Grill / microwave / dry fry the rashers
Arrange tomatoes and salad leaves on the bread with rashers on top

Pastry Free Quiche - Syn Free

Serves 1

Ingredients

150g Cottage Cheese
3 Eggs
1 Large Tomato, sliced
1 slice ham, diced
Salt & pepper

Method

1. Heat the oven at 190 degrees
2. Whisk the eggs and cottage cheese together with the ham and pour into a flan dish
3. Top with sliced tomato
4. Cook for 30 mins

Serve with slimming world coleslaw

Slimming World - Potato Salad (1 Syn)

Serves 1

Ingredients

1. One medium potato, washed and diced into bite sites pieces
2. One small red onion, diced
3. 2 Slices of lean ham, chopped up
4. 1 tbsp of Light Mayonnaise
5. 1 tbsp of Fat Free Balsamic Dressing
6. 1 tsp mixed herbs
7. 1 stock cube (chicken / veg, I used chicken)
8. Mixed salad leaves (I used a bag of spinach, iceberg, lambs lettuce and sliced fresh beetroot)

Method

1. Cook the potatoes in boiling water with the stock cube until tender.  Drain and allow to cool
2. Mix the mayonnaise and dressing together.
3. Once the potatoes have cooled, toss with the ham, herbs and onions and then toss in the dressing.
4. Serve on a bed of lettuce leaves of your choosing

Posh Prawn Cocktail - 2 ProPoints

Serves 1

Ingredients
15g Weight Watchers Salad Cream
15g Tomato Ketchup
Dash Worcestershire Sauce
1/2 tsp Paprika
8 King Prawns, peeled and cooked
1 Baby Gem Lettuce, leaves separated
6 Cherry Tomatoes, halved
1 Scallion, chopped
1/4 Cucumber, sliced


Method

1. Mix the ketchup, salad cream and Worcestershire sauce together and toss the prawns
2. Arrange the lettuce leaves in a bowl with the tomatoes, scallion and cucumber
3. Top with the prawn mix
4. Sprinkle with Paprika