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: 

Slow Cooked Mozerella Stuffed Meatballs, Serves 3, 9 ProPoints per Serving

This recipe is using the Aldi Lighter mozzarella cheese which is 1 propoint per 30g.  If you are using another cheese please adjust the points

Ingredients

30g lean minced beef
Tbspoon tomato paste
Tsp basil
Salt and Pepper
30g Aldi Light Mozerella, diced into 15 pieces
1 white onion, finely diced
1 garlic clove crushed
1 can 400g tomatoes
Tsp basil
Tsp oregano
Salt & Pepper
150g Pasta

Method

Roll the mince into balls, press the cheese into the middle and fold the meat over itself

In a frying pan on a med heat, dry fry the onion until soften, add the garlic and fry for one min, add the tomatoes, herbs and seasoning

Add to the Slow Cooker and arrange the meatballs evenly spaced in the sauce.

Cook on high for 4 hours

Cook pasta according to package instructions and toss in the sauce and serve

Slow cooked Pork Goulash and Brown Rice - Serves 2; 9 ProPoints

This is a slow cooker recipe. It's easy and quick to prepare and the perfect comfort food!

Ingredients

200g pork fillet
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 red onion, thinly sliced
1 garlic clove, crushed
1 red chilli, finely sliced
1 tbspoon paprika
4 tbspoon red wine vinegar
400g tinned tomato
1 tsp caraway seeds, ground
1 tsp oregano
Boiling water
Salt and pepper
100g brown rice

Method

1. Put all the ingredients, except the rice into the slow cooker

2. Cook on high for 6 hours

3. Cook rice according to packet instructions and serve

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 

Homemade Granola - 2 ProPoints per Serving, Serves 10

Ingredients 

120g Porridge oats
3 tspoons of Sweet Freedom
15g Pumpkin Seeds
15g Sunflower Seeds
15g Flaked Almonds

Method

1. Heat the sweet freedom in a pot until runny 
2. Combine the dry ingredients in a bowl and coat with the warm sweet freedom 
3. Lay on a baking tray lined with foil or parchment and bake for 12-15mins at 180 degrees in a fan oven until golden.  Toss half way through cooking time 

Baked Oats - Free on Filling and Healthy / 3ProPoints per serving

Ingredients 

40g porridge oats - I used the really finely ground ones 

1 egg beaten 

50ml skimmed milk 

1/2 tsp vanilla essence 

Method

1. Combine all the ingredients in a bowl 
2. Pour into cupcake holders 
3. Bake at 180 for about l5 mins 

This was the easiest recipe in the world.  They are really lovely too.  You could add all sorts of things to these for your breakfast or make them savoury by leaving out the vanilla essence and adding in some salt and cheese.  You could bulk these up with almonds, dried fruit, chocolate chips if your making them for kids.  Just make sure to adjust your points depending on what you add.  

Serve these with some fruit salad and you have a great breakfast on the go! 

Diet Coke Prawns 8 ProPoints Serves 1

This is a lovely Fake-away! You can really add as much veg as you like to this. Whatever you have in the fridge!

Ingredients
8 king prawns
40g brown rice, cooked and cooled
1/2 red and green pepper, cut into chunks
1/2 white onion, thickly sliced
1 garlic clove, crushed
1 tsp sesame oil
1/2 tbsp dark soy sauce
2 tbsp passata
1 tbsp tomato paste
1/2 tsp wostishire sauce
80 ml diet coke
50 ml chicken stock
1/2 tsp Chinese five spice
1/2 tsp chili flakes (or to taste)

Method

Place the diet coke, passata, Tomato paste, wostishire sauce,  soy sauce, stock, five spice and chili flakes in a pot and bring to a boil stirring.  Reduce and simmer

Heat 1/2 tsp oil in a pan and cook the prawns for about 3-4 mins and remove from the heat.

Heat the remaining oil in a pan and stir fry the veg, adding the crushed garlic for the last minute.

Add the rice and stir fry till warmed through and add the prawns

Toss all in the sauce and serve immediately