Leftover Burger Noodles

So last weekend I was watching a shed load of cooking programmes and picking up recipes all over the place (stay tuned I intend sharing the slimmed down versions here!!)......one of the recipes I picked up was Nigel Slaters Ricotta Burger.....original recipe here .....I slimmed it down by using cottage cheese instead of ricotta....and they were delicious and only 2sp.....well.....Nigel had another recipe up his sleeve to use the leftover burgers.....so tonight I had a play with it and came up with this......it was delicious and well worth doing!!! It was a single portion and came out at 9sp....

Couldn't find the original recipe for the left over pasta sauce dish.....sorry.....been removed

For my sauce I used these.....

Sacla Pesto Portions....they are 6sp for a full portion but I only used 1/3 of the pot.........will be using them again!!!

Ingredients

Spray Oil
Tablespoon of onion (or shallot)
50ml of vegetable stock
2 tablespoons of Philadelphia Lightest Soft Cheese
1 tablespoon Tesco Natural Fat Free Greek Yogurt
2 teaspoons of Sacla Pesto Pot (above)
2 sundried tomatoes drained and squeezed of all oil, chopped (approx 10g)
1 Nigel Slater Burger crumbled into small bite sized pieces
Noodles to serve (adding any appropriate sp)...I used Butternut squash and Courgette noodles 0sp
1 tablespoon Parmesan cheese
3 fresh basil leaves (optional)
salt
Black pepper

Method

Spray a frying pan with the oil and soften the onions over a medium heat for a few minutes, add the vegetable stock and allow to bubble and combine with the onions. Add the Philadelphia cheese and the yogurt and stir to combine, add the pesto and the sun dried tomatoes. Add salt and pepper to taste. Finally add the crumbled burger.

Combine with your chosen noodles (add the sp), tip onto your plate and sprinkle over the parmesan a little fresh basil to serve.

Double Cheeseburger.....yes you heard right!!!

I was browsing some cooking programmes at the weekend and picked up a few recipes to play around with.

Did this one tonight........Nigel Slater made a Ricotta Burger......Minced Beef mixed with Ricotta Cheese....recipe here. So I slimmed it down a bit by substituting Cottage Cheese for the Ricotta, I made mine medium sized and got 8 burgers at 2sp each, added a slice of cheese (3sp) to make a cheeseburger and fried some onions in a bit of spray oil. The bread was a Warburtons thin but I got a bit arty and cut it into a round (this actually halved the weight of the bread and when I put it into the recipe builder it came out as 1sp) but if you like make the burgers bigger and leave the thin as a square (alter your points accordingly)

I know my butternut squash chips look burnt but I like them really well done (and they are cooked with Paprika on them so that colours them a lot too)

Lets stay strong guys

Sue
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Ingredients

500g Extra lean beef mince (5% fat), raw 
300g Reduced Fat Natural Cottage Cheese
1 medium Spring Onion, finely chopped 
1 tablespoon Capers, in Brine
1 sprig Rosemary, Fresh, finely chopped
Pinch Salt
Pinch Black pepper
Frylight Stir-Fry Spray Oil

 



Method

In a large mixing bowl mix together the beef mince, cottage cheese, spring onions, capers and chopped rosemary.
Season well with salt and freshly ground black pepper.
Using your hands make ball shapes of the mixture to approximately the size of your palm.
Spray a frying pan with the oil and fry for a few minutes on each side (6 - 8 minutes each side)

Creamy Chicken with Mustard and Beans

This was a real winner tonight guys......

I made the Davids Hot or Not Chicken last night and the ingredients for the recipe stated 2 chicken breasts....when I made it one chicken breast was enough for my husband and I. So tonight I needed to find something to use the second one with.....so I dug around in the fridge and pulled out a few things and made this.

It comes out of the recipe builder at 3sp and is really tasty and filling.....you could use 2 chicken breasts and leave out the beans and the points would stay the same (I checked it in the recipe builder)

I served mine with steamed broccoli and hubby had cheesy potato skins.

Ingredients

1 large onion, sliced
2 cloves of garlic, minced
1 chicken breast, cut into thin strips
Handful of green beans (I used what was left from the curry last night about 100g) tops and tips removed and cut into bite sized pieces
250ml vegetable stock
1 tbsp of wholegrain mustard
1 tsp of dried thyme
salt
black pepper
2 tbsp Tesco Healthy Living Creme Fraiche
1 tbsp quark (optional - see method)

Method

Spray a large frying pan with the spray oil and fry the onion over a medium heat until softened, add the garlic and fry a couple minutes more.

Add the green beans and the chicken and stir around to combine, making sure that you get the chicken strips in contact with the base of the pan to brown them off.

Add the vegetable stock, mustard and thyme and simmer over a medium low heat for 20 minutes or so until the liquid has almost disappeared (it may need a bit of topping up with water from the kettle before the beans are cooked).

Take the pan off the heat and add the creme fraiche (I forgot to remove the pan from the heat and the creme fraiche started to split so I quickly removed it from the heat, added a tbsp of quark and recovered it....that why the quark isn't in the ingredients picture!! It actually came out really creamy and I think I would use the quark next time I make it)

Serve with the accompanyment of your choice adding the appropriate sp.

Tesco's "David's Hot or Not Chicken Curry"

You know those adverts that Tescos are doing at the moment about "real" peoples recipes.....well today we tried "David's Hot or Not Chicken Curry......

I've re-presented the recipe here for you but I haven't changed it really (the original is here).....didn't need to, I put it through the WW recipe builder and it came out at 3sp (the only concession I made was to use spray oil instead of three tbsp of veg oil in the recipe)

I loved it but hubby thought it was too spicy (but thats down to the kind of paste I used....I used the Gujerati paste recommended....I'm going to try it with other variations of pastes to suit hubbys taste), even though I put a tablespoon of yogurt in at the end just before serving up. I served it with Cauli rice, a little side of onion lemon and mint and a poppadom (1sp)

I'm definitely doing this again for those nights when himself has something totally naughty that I don't eat!!! But I'm going to change the way I do it because I didn't like the waiting about for the chicken breast to grill.....I think I'm going to cut the chicken into strips and marinade it then grill the slices to sit on top of the sauce.

Lets stay strong guys

Sue
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Ingredients

3 tbsp low-fat natural yogurt, plus extra to serve

2 1/2 tbsp Tesco Gujarati curry paste or the Indian curry paste of your choice 

2 chicken breasts  

2 tsp vegetable oil1 red onion, sliced
1 garlic clove, grated5cm piece ginger, peeled and grated
1 x 400g tin chopped tomatoes100g green beans, stalks removed

salt

black pepper

Method
Put the yogurt and 1 tbsp curry paste in a bowl, add the chicken and stir until coated. Leave to marinade for at least 15 minutes, or up to 1 hour, to allow the flavours to develop.

In a frying pan, heat the oil, add the onion and fry over a medium heat, until soft. Add the garlic and ginger and fry for a further 1-2 minutes.

Add the remaining curry paste and stir through until everything is coated. Stir in the chopped tomatoes and green beans; season. Leave to simmer on a low heat for about 15 minutes, until thickened slightly.

Put the chicken on a foil-lined baking sheet and grill, under a medium-high heat, for 6-8 minutes on each side. Once cooked through, slice into 2cm cubes and mix into the curry (I sliced mine into slices).

Serve with accompanyment of your choice (adding appropriate sp)

New start

Been a bit quiet lately....mainly because I've been a bit unwell.....but hopefully I've turned a corner and will be here a bit more in future.

These pizzas were recommended to me by my lovely WW leader Lesley....they are really nice and low in points (compared to regular pizzas!!)

The Pollo Primavera one was 12sp, the Mozzerella 14sp and the Salami 12sp (I believe there is a Prosciutto and Fig one but I haven't seen it).....they are meant to be one portion size but I couldn't eat a full one so hubby and I share them....I have a large salad with mine and he has chips.

We had the Pollo Primavera tonight......

......................yum

Lets stay strong guys

Sue
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