Ham, Mushroom and Cheese Bake

7 ProPoints Per Serving

Ham, Mushroom and Cheese BakeHam, Mushroom & Cheese Bake

Serves One

  • 1tsp Mustard
  • 90g Wafer Thin Ham
  • 100g Mushrooms
  • 3 Spring Onions
  • ½ Pepper
  • 75g Cottage Cheese or Soft Cheese
  • 1 Egg
  • 1 tbsp Milk
  • ½ tsp Mixed Herbs
  1. Preheat the oven to gas mark 5 (190c)
  2. Spray an ovenproof dish with oil and line the bottom with the mustard
  3. Arrange the slices of ham in the dish
  4. Fry the mushrooms, spring onions and pepper cooking for 3-4 minutes
  5. Spoon into the dish
  6. Beat the cheese, egg, milk and herbs together and season
  7. Pour over the mushroom mixture
  8. Bake for 15 minutes

Onion, Spinach and Tomato Frittata

11 ProPoints Per Serving

Onion, Spinach and Tomato Frittataonion

Serves 4

  • 1kg Salad Potatoes
  • 2 Red Onions, Peeled and Chopped
  • 1 Garlic Clove, Peeled and Sliced
  • 9 Eggs, Beaten
  • 135g Cheddar, Finely Grated
  • 500g Chopped Spinach
  • 225g Tomatoes, Sliced
  1. Boil the potatoes for 10 minutes, until tender, then drain and slice thickly.
  2. Meanwhile, fry the onions for 5–10 minutes, until soft, adding the garlic for the last minute.
  3. In a large bowl, lightly whisk the eggs with half the cheese. Add the onion, garlic, potato and spinach, and stir gently to coat all the vegetables.
  4. Pour in the tortilla mixture and top with the tomatoes into a frying pan.
  5. Sprinkle over the remaining 67.5g cheese and cook over a low heat for 12 minutes, until the bottom has set.
  6. Preheat the grill to hot.
  7. Place the frittata pan under the grill for 5 minutes, until the egg is cooked through.

Chicken and Herb Bake

5 ProPoints Per Serving

Chicken and Herb Bakechick

Serves 4

  • 4 Chicken Breast Fillets
  • 4tbsp Garlic and Herb Extra-Light Soft Cheese
  • ½tbsp Oil
  • 1tbsp Breadcrumbs
  • 250g Cherry Tomatoes
  1. Heat the oven to gas 6 (200°C)
  2. Spread the cheese over all of the chicken breasts
  3. Sprinkle over the breadcrumbs. Put in a baking dish.
  4. Toss the cherry toms in the remaining oil and season well, then tip into the dish with the chicken.
  5. Bake for 20 minutes or until the chicken is cooked through. Crisp the skin up under the grill if needed.

Coffee and Walnut Cake

5 ProPoints Per Serving

Coffee and Walnut Cakecake

Serves 8

  • 3 Medium Eggs
  • 160 g Sugar
  • 175 g Flour
  • 1 tsp Baking Powder
  • 150 g Carrots, Grated
  • 1 Apple, Cut into Slices
  • 2 tsp Coffee, Instant, dissolved in 3 tbsp boiling water
  • 2 tsp Coffee, Instant, dissolved in 3 tbsp boiling water
  • 70 g Icing Sugar
  • 25 g Walnut Halves


  1. Preheat the oven to 170c
  2. Mix the eggs with the sugar for around 3 minutes
  3. Add the coffee dissolved in boiling water
  4. Sieve the flour with the baking powder and fold in the creamed eggs.
  5. Fold the carrots and the grated apple.
  6. Bake for 30- 40 mins.
  7. For the frosting mix the icing sugar with the rest of the dissolved coffee. Decorate with the walnut

Philly Sausage and Bacon Potato Bake

9 ProPoints Per Serving

Philly Sausage and Bacon Potato Bake

Serves 4

  • 5 Lincolnshire or Cumberland sausages
  • 4 rashers lean back bacon, cut into pieces
  • 1 onion, diced
  • 600g potatoes, peeled and thinly sliced
  • 200g Philadelphia Light with Spring Onion and Black Pepper
  • 120ml chicken stock
  • 25g Cheddar cheese, grated
  1. Cut each sausage into bite-sized pieces. Fry along with the bacon and onion in a non stick pan for around 8 minutes, until browned.
  2. Meanwhile cook the potato slices in a large pan of boiling water for around 8 minutes or until just soft. Drain and allow to cool slightly.
  3. Put the Philly in a small saucepan with the stock and heat gently, until the Philly has melted. Season to taste.
  4. Place half the sausage mixture in a greased oven proof dish, layer with half the potato slices and cover with half the sauce. Repeat the process and sprinkle with the cheddar cheese.
  5. Bake at 190 ˚C, gas mark 5 for about 25 minutes or until heated through and golden.

Salmon Pasta with Mushrooms and Broccoli

15 ProPoints per Serving

Salmon Pasta with Mushrooms and BroccoliSalmon & Brochilli Pasta

Serves 4

  • 2 onions, peeled & sliced
  • 2 x 105g tins pink salmon
  • 200g mushrooms, sliced
  • 1 x 500g pack basics pasta shapes
  • 500g frozen broccoli floret
  • 1 tablespoon oil
  • 1 Garlic Clove


  1. Heat the oil in a pan and cook the onions for 5-10 minutes until soft, adding the garlic for the last minute. Stir in the mushrooms and cook for a further 5 minutes, until golden brown. Drain the salmon and stir in. Heat through for 1 minute.
  2. Meanwhile, cook the pasta following pack instructions.
  3. Cook the broccoli in a pan of boiling water for 3 minutes, then drain. When cooled a little, roughly slice.
  4. Drain the pasta and stir through the salmon sauce and broccoli. Serve immediately.

Cheese, Onion and Tomato Bread Pudding

12 ProPoints Per Serving

Cheese, Tomato and Onion Bread PuddingTomato & Cheese Bread Pudding

Serves 6

  • 300g Sliced French Bread
  • 700ml Milk
  • 2 x 400g Chopped Tomatoes
  • 2tsp Herbes de Provence
  • 1 Garlic Clove
  • 350g Grated Cheese
  • 6 Eggs
  1. Preheat the oven to gas mark 4 (180c)
  2. Cut the bread into 5mm diagonal slices. Pour half the milk into a shallow dish
  3. Mix the tomatoes, herbs and garlic in a bowl. Dip each bread slice in the milk and use to arrange in to single layer to cover the base of a ovenproof dish.
  4. Spoon half the tomato mixture over the bread and cover with a layer of cheese.
  5. Repeat the three layers once more finishing with the cheese
  6. Add any remaining milk to the eggs, Season and pout over the bread mixture
  7. Cook for 45 minutes