You know the score, there is always far too much food including mince pies, cheese pies, chicken pies, corned beef pies, chilli, curry, nuts, crisps etc etc so we like to take something we can nibble on which we know won’t be too naughty. It’s a great way to be able to enjoy the buffet without having to feel guilty at all! These sausage rolls feel like a real treat and don’t taste at all like any form of diet food, they’re delicious!

Just a note, I know a lot of people make their own version of these on F&H using Warburton’s thins. I follow the counting approach and for the same amount of points/calories, would always rather have pastry. That way I don’t feel like I am making too many drastic changes to make things lighter.

Ingredients

(makes around 36 small bite sized sausage rolls at 2sp each)

1 ½ sheets Jus-Rol Light Puff Pastry Sheet

8 Weight Watchers Sausages skins removed

1 Large Onion very finely chopped

Good sprinkle of nutmeg

Good sprinkle of sage salt (if you can find it, its fine without)

Plenty salt and pepper

1 egg

Method

Take your sausages out their skins and stick them in a bowl. Add your chopped onion, nutmeg, sage salt (if you are using it), salt and pepper. You could add a few crushed chillis too. Add 1 tablespoon of water to the mixture and give it a good squidge about with your fingers until it is all nice and mixed together. The water will make sure that the pastry goes nice and flaky on the outside.

Take you pastry sheet and lay on a cool flat surface and begin to spoon your mixture in a thin roll along one side of your sheet. I lay my sheet down landscape and popped my mixture in a line about 2 inches from the end.

Beat 1 egg and wash a thin layer over the pastry to the right of your mixture and fold the pastry to the left over and cut off. Repeat all the way along your sheet until you move on to the next sheet. I used a sheet and a half of pastry but if you chunkier sausage rolls you could omit the second sheet and put more sausage mix into the first. This would reduce the SP even further. Once you have all your long rolls cut them into bite sized pieces and prick the tops with a knife to let the air escape. Wash the top of your rolls in a little skimmed milk and pop in the oven for between 20-25 minutes on around 200 Celsius or until nicely golden.

Enjoy!

Enjoy!

The post Mini Sausage Rolls – only 2sp! first appeared on Slimming Kitchen Secrets.

Ingredient

Makes 16 falafels

0sp on BLUE

500g butternut squash, peeled, deseeded and roughly cubed
4 or 5 cloves of garlic, unpeeled and crushed with the flat part of a knife
½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon curry powder
Pinch of cayenne pepper
Pinch of ground cinnamon
400g tin of chickpeas in water, drained
1 small bunch coriander, finely chopped

And another…
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder

Method
Preheat the oven to 200c. Pop the butternut squash in a baking tray. Spray with low calorie cooking spray and sprinkle the garlic powder, cumin, coriander, curry, cayenne pepper, cinnamon, salt and pepper over the butternut squash. Add the bashed garlic cloves and toss everything to evenly coat with the spices. Pop in the oven for 30-40 minutes until soft and beginning to colour.

Whilst your butternut squash is in the oven pop the chickpeas, fresh coriander and the additional cumin, coriander and garlic powder into a food processor. Blend for several minutes until well combined and pop in a bowl to one side.

Once the butternut squash is cooked, squeeze the garlic cloves out their skin and into a food processor and then add the butternut squash and blast in the food processor until blended but still a bit chunky. Mix the butternut squash with the chickpea mix and combine well.

Line your baking tray with some baking paper and then take 1 tbsp dollops of the mixture at a time and shape into rounds in your hands. Flatten the balls slightly when on the tray.

Pop in the fridge for 20-30 minutes (or until you need them). Spray with 1kal and pop in the oven for 30-40 minutes until they are nicely set and brown on top.

Serve with a nice mint yoghurt (fat free natural yoghurt, grated cucumber and a touch of mint sauce and lemon mixed), a little harissa swirled yoghurt (literally yoghurt with a touch of harissa dropped in the middle and swirled in, some low fat houmous and a nice green salad. Serve ‘sharing’ style with a few wedges of lemon.

Enjoy!

The post Butternut Squash Falafel first appeared on Slimming Kitchen Secrets.

Ingredients

Makes 9 = One muffin is just 2sp and 3 muffins is 5sp – (previously 2pp and 5pp respectively) 

4 x Eggs

2 x Egg whites

Half a bag of Fresh Spinach

40g half fat mature cheddar

75g half fat Feta Cheese (I used Aldi’s greek style salad cheese)

Handful of mushrooms finely chopped

¼ of a nutmeg, grated

Salt and Pepper

Method

Pre heat your oven to 180c. Take your spinach and either wilt it in a pan of boiling water or steam (I just used a metal colander over a pan of boiling water and steamed for around 7 minutes). Fry off your mushrooms in 1kal for a minute or two. Meanwhile beat your eggs and egg whites together, then add the feta, mushrooms, nutmeg and salt and pepper and beat well together. Take a muffin tin, spray with 1kal and share your spinach between 9 of the muffin rounds. Next pour the egg mixture over the spinach until the muffin tins are around ¾ of the way full. Top each with grated cheddar and pop in the oven for around 20 minutes!

Eat warm from the oven or store in an air tight container in the fridge. Pop in the microwave for a minute before you eat if you fancy it warm.

Serve on a bed of salad leaves, chop up a few cherry tomatoes and drizzle over a little balsamic vinegar!

Enjoy!

The post Mini Spinach, Feta and Mushroom Muffins – 2sp first appeared on Slimming Kitchen Secrets.

It was so quick to make, so tasty and for so little points! My OH really didn’t believe that they were WW friendly. Make sure your oven is hot when you pop your bhajis in as you don’t want them to go soggy. To store pop into a box on top of some strong kitchen roll (to soak up any excess liquid created when cooling). According to the recipe builder 1 bjahi is 1sp, 2 bhajis is 1sp, 4 is 2sp and 8 is 4sp.

Ingredients

Makes 16 bhajis

Serves 4 = 0sp (for four bhajis)(flex)

3 very large onions, as thinly sliced as you can make them

1 ½ tsp turmeric

1 tsp cumin

1 ½ tsp ground coriander

1 ½ tsp chilli powder (I used spicy as we like them hot but if you don’t, go for mild)

1 ½ tsp ground ginger

100g chickpeas, drained and blended finely

1 tbsp tomato puree

1 egg, beaten

Method

Pre heat your oven to 180c and line a baking tray with some baking paper.

Spray a large frying pan with 1kal (the biggest you have, there are lots of onions to be fried!) and once hot add all the onions and turmeric. Cook for around 20 minutes until the onions are nice and soft and have taken on the colour of the turmeric. Add a little water to stop the onions sticking if required.

Take the onion mixture off the heat, pop into a large bowl and add all the dry ingredients including the chickpeas. Give a good mix and then add the tomato puree and egg. Mix again until well bound.

Take around a tablespoon of mixture and roll into a rough ball, then flatten slightly. Pop onto a baking tray.  This method should give you 16 bhajis!

Spray bhajis with fry light, season with salt and pepper and pop in the oven for 20 minutes (or until nicely browned).

While your bhajis are in the oven, mix 2 tablespoons of fat free natural yoghurt with a touch of mint sauce and some grated cucumber. Pop into a smaller bowl.

Remove bhajis from oven, leave to cool a little (they will also firm up) and serve in a bowl with your yoghurt on the side. You could even add some salad with a little red onion.

Enjoy!

The post Onion Bhaji’s – 0sp first appeared on Slimming Kitchen Secrets.