Mini Ham Quiches

Great lunch item, can add cheese and other ingredients if you want! 6 ProPoints per Serving

Mini Ham QuichesMini Ham Quiche

Serves 2

  • 8 x 15g Slices Ham
  • 4 Eggs
  • 3 tbsp Milk
  • 1 tsp Chives
  1. Preheat the oven to gas mark 5 (190c). Lightly grease a muffin tray with oil
  2. Stack 2 slices of ham on top of each other and place into muffin tray
  3. Beat together the eggs and milk and season.
  4. Pout into the ham cases.
  5. Sprinkle chives on the top
  6. Bake in oven for 15 minutes

Mushroom & Spinach Risotto

Great and simple. 8 ProPoints Per serving

Mushroom and Spinach RisottoMushroom & SPinach Risotto

Serves 4

  • 500ml Vegetable Stock
  • 240g Rice
  • 1 Onion
  • 1 Garlic Clove
  • 500g Mushrooms
  • 240g Spinach
  • 80g Parmesan Cheese
  1. Put 400ml vegetable stock and add the rice for 10 minutes
  2. Fry onion and garlic for 5 minutes
  3. Add the mushrooms and season cook for 10 minutes
  4. Add the mushrooms, garlic and onions to the rice with the rest of the stock.
  5. Simmer until all the stock has been absorbed
  6. Stir in the parmesan and  spinach.

Sweet Potato, Bacon and Chickpea Hash

Full of filling and healthy foods and low at 11 points per serving

Sweet Potato, Bacon and Chickpea Hash Sweet Potato, Bacon & Chickpea Hash

Serves 4

  • 600g Sweet Potato
  • 250g Smoked Back Bacon
  • 1 Onion
  • 1 Crushed Garlic Clove
  • 1tsp Mild Chilli Powder
  • 400g (Tin) Chickpeas, Drained
  • 4tbsp Tomate Puree
  • 50g Spinach
  • 4 Eggs
  1. Preheat oven to gas mark 4 (180c)
  2. Fry the sweet potato covered for 5 minutes
  3. Add bacon and cook until crispy
  4. Add garlic, onion and chilli powder cook for 5 minutes
  5. Add the chickpeas, spinach and tomato puree  until spinach is wilted
  6. Make 4 weeks into mixture and break an egg into each. Bake in oven for 10 minutes.

Pan Fried Salmon

I didn’t like the sauce much (found too much lime juice that took away from the salmon flavour) But low at 8 propoints.

Pan Fried Salmon Pan Fired Salmon

Serves 4

  • 4 Salmon Fillets
  • 4tbsp Soy Sauce
  • 2tbsp Clear Honey
  • 4tbsp Lemon Juice
  • 6 Spring Onions
  • Zest and Juice of 2 Limes
  • 3tsp Cornflour (mixed with water)
  1. Place the fillets in a dish
  2. Gently heat the soy, honey and lemon juice together then pour over the fish and scatter over spring onions.
  3. Leave to marinate for at least 30 minutes
  4. Grill the fish for 5 minutes on each side until cooked through
  5. In a saucepan, heat the marinade with the lime juice and cornflour until boiling. Serve with the salmon.

Individual Chicken Pies with Winter Roasted Vegetables

7 ProPoint per Pie

Individual Chicken Pies with Winter Roasted Vegetables Individual Chicken Pies With Winter Roasted Vegtables

Serves 4

  • 200g Potatoes (Chopped)
  • 400g Sweet Potatoes (Chopped)
  • 150g Parsnips (Chopped)
  • 1tsp Thyme
  • 1tsp Rosemary
  • 500ml Vegetable Gravy
  • 300g Chicken Breasts
  • 4 x 30g Filo Pastry
  1. Preheat the oven to gas mark 6 (200c)
  2. Put the potatoes, sweet potato, parsnips, thyme and rosemary in a roasting tin and drizzle with oil. Season with pepper and roast for 40 minutes
  3. Put the gravy into a pan and add the chicken and cover and simmer for 5-6 minutes
  4. Mash half the roasted vegetables and add to the chicken mixture with the rest of the vegetables.
  5. Spoon into pie dishes
  6. Top each one with a scrunched-up piece of filo pastry
  7. Bake for 10-12 minutes

Prawn Jambalaya

8 ProPoints Per servingPrawn Jambalaya

Prawn Jambalaya
Serves 4

  • 250g Rice
  • 1 Onion
  • 2 Celery Sticks
  • 1 Green Pepper
  • 4 Mushrooms
  • 4 Tomatoes
  • 250g Prawns
  • 1tbsp Parsley
  • 2tsp Cajun Seasoning
  1. Cook rice according to the packet instructions. Drain well
  2. Fry onion and celery until soft
  3. Add green pepper, mushroom, tomatoes and prawns for 3-4 minutes
  4. Stir in the rice and seasoning  and cook for 2 minutes