Saturday, 18 June 2016 - , , , , , , , 12 comments

SMASH & GRAB : Not Pot Noodle!

My son bought a Pot Noodle the other day and made it for lunch. Whereas these days I would probably turn my nose up at his choice, I have to admit that in my youth, it was one of my guilty pleasures!
It did get me thinking...
Those of you rushing around or taking sandwiches to work for lunch might just fancy a change in the form of a nutritious, filling, low-fat, portable, instant hot soup that takes 2 minutes to prepare!
All you need is access to a kettle when you want to eat it.

A Pot Noodle is around 13sp/10pp/400kcal.
My version is 5sp/5pp/approx.180kcal and includes fresh ingredients!


For fun, I used the existing Pot Noodle container. If you are taking this as a portable lunch, it would be preferable to have a lidded container suitable for boiled water, otherwise a large mug is great. You will also need a small plastic, lidded container. I bought a set of 8 of these tiny ones from Poundland.



Into your little container...

...add 1 teaspoon Low Salt Soy sauce...

...half a low salt stock cube, crumbled.

No need to mix it.

With scissors, snip 2 Spring onions into the same box...

...and a few julienned strips of carrot, coiled gently into the top. 

Pack the larger container with 1 packet of Straight-to-Wok Rice noodles.
(At 5sp/4pp/162kcal, these are the lowest in sp/pp's. They are also the finest, so will heat through quickly). If you use a different variety, please check the sp/pp/calories as they all vary.
Add the little box, full of all the magic seasonings and vegetables.
This is easily portable. The large container houses all the ingredients. You could even make this the night before you need it if you are rushing out in the morning.

When you're ready to eat it, simply tip the seasoning ingredients into the large container.
Boil the kettle.

Add a little freshly boiled water and stir thoroughly to dissolve the stock cube.

Add the noodles and cover with hot water.

Mix well and allow to stand for a couple of minutes. This will allow the noodles to heat through and absorb the flavours. The vegetables will soften, losing their raw crunchiness but retain a lovely fresh bite.

Tuck in!

Friday, 10 June 2016 - , , , 0 comments

RECIPE : All-In-One Brekkie

This is an easy-peasy breakfast dish. It combines traditional English breakfast ingredients into a one-pan tortilla/omelette which also houses a fried egg. It's delicious and filling too.
This works out to 5sp/5pp/approx.200kcal
per portion


You Will Need :(Per Serving)

6 mushrooms
6 Cherry tomatoes
1 Spring onion
1 Weight Watchers Cumberland sausage 
2 Heck chicken sausages
1 clove garlic
Fresh Parsley
2 Medium eggs


Fry the sliced mushrooms and whole cherry tomatoes in a little Frylight Sunflower oil.

Slice the sausage into 6 chunks and add to the pan. Fry until it starts to brown. Add finely chopped garlic and sliced spring onion.

Once everything has browned and softened, make a circular space in the middle of the pan.

Gently crack the first egg into the circle.

Beat the second egg and season with black pepper. If you prefer, you could use egg white only for this part. This would reduce the total recipe by 2sp/2pp.

Carefully pour the beaten egg around the edge of the fried egg. As it cooks and sets, this will hold all the ingredients together into a tortilla-style omelette.

Pop a lid on the pan and allow to cook gently over a low heat. The steam will cook the top of the fried egg perfectly. I like the yolk runny but you cook to your personal preference.

Once the omelette has set, loosen the finished dish with a spatula so that it will slide pleasingly onto your serving plate. Scatter with chopped, fresh parsley.

Gently transfer to your serving plate.


Breakfast Onesie!


Monday, 6 June 2016 - , , , , , , , 0 comments

RECIPE : Weight Watchers' Watermelon, Feta & Mint Salad

I'm going to be totally honest with you (as always!) and will admit that this is not my recipe....its from a wonderful old Weight Watchers book called 'Simply Enjoy'.

You can see how much I like this book by all my little bookmarks for my favourite recipes! The recipe for this salad is on p74. It's literally watermelon, red onion, low-fat feta (30g per portion), lime juice, mint leaves and black pepper.
It's 2sp/2pp/approx.100kcal per portion
and one of the most refreshing and delicious salads I've ever tasted. I could live on it in the Summer....the  zingy lime and the creamy feta combined with the juicy crunch of watermelon, red onion and fragrant mint is incredible....I really wish I had invented it!


The reason for this post is to show you how I present it - especially for eating a natural watermelon bowl that goes in the dustbin afterwards - so, no washing up...what could be better than that? With sunshine so precious, who wouldn't opt for more time in the garden!


How to make the Watermelon Bowls

Slice each end off the watermelon to give each 'bowl' a flat base. If you want to be extra 'arty', cut the tops of each 'bowl' at a slight angle.

Cut as much of the fruit as you can out of the melon, then cube it for the salad.

Scoop out any remaining melon with a spoon so that you are left with two clean bowl shapes.

Combine all of the salad ingredients apart from the feta into a large bowl. Mix gently.

Take the watermelon 'bowls' and slice alternate random stripes into the outside edge using a vegetable peeler. Slice around the top to form a bevelled edge. Don't worry if it's uneven, it looks more organic. They remind me of ceramic, glazed bowls.

Fill each 'bowl' carefully with the salad, then add the weighed, cubed cheese. This way it's easier to be accurate with your portions. Top with a sprig of fresh mint.

 A quarter of this block of very low fat Greek salad cheese is 2sp/2pp/80kcal.

Finally, eat 'al fresco' and enjoy.


A literal 'bowl' of fruit!