It’s Monday again! I know, the weeks are flying by aren’t they? Although last week did seem to go on forever! At one stage when we were stuck in the house, cold, bored, and trying to meal plan for the week ahead, I took such a craving for sticky toffee pudding – not exactly something that you would consider on a “normal” diet! To be honest, that’s what I love about Flex, but we’ll cover that at a later stage. But yes, I was craving Sticky Toffee Pudding, and remembered a gorgeous recipe one of my friends from first year uni had. So of course we just had to have it last night! Continue reading “Sticky Toffee Pudding Recipe”
One thing I hated while working full time was trying to think up healthy office lunches. It seemed to take forever to think of something that would be tasty but not use too many of my Weight Watchers smart points. So today I wanted to share my top 5 healthy office lunches – enough for a week of meal planning! Continue reading “Healthy Office Lunch Ideas”
It feels like years since I last wrote a recipe post, and so it brings me great pleasure to revive my Christmas Day Recipes in today’s blogmas post! Continue reading “A Christmas Dinner”
Eeeeek! We are now one full week into December 2017 and I can’t honestly believe that this year has flown by as quickly as it has. But as we start the weekend, I thought I would share a fun-filled recipe that all the family can get involved in. Continue reading “Christmas Shortbread”
Okay so I wasn’t really holding out much hope for this recipe when I started to cook it, but then I put it all together and oh. my. god. It was so so tasty! And when I finished it, I just had to come here and share the recipe with you.
Today’s post is a review of the brilliant meal I had with Jordanne at Smashburger in Glasgow! I hope you aren’t hungry, because you certainly will be by the end of this post. Continue reading “Smashburger Glasgow*”
Well I appreciate that title might sound rather sad, but today I’m here to share with you how you can cook yourself a roast dinner with all the trimmings, without have tonnes of leftovers! Continue reading “A Roast For One”
Hello and welcome back for another foodie recipe! Today I bring you a slightly different Weight Watchers meal that comes to a grand total of 10 Smart Points per portion, including the rice it’s eaten with.
Have I mentioned I joined Weight Watchers? Just in case you didn’t get that! We had a joke in uni where a friend had spent a while in Geneva during her year out from uni, and the joke was really silly but any time she mentioned Geneva we pretended we didn’t know she had been there. Ah I miss the simplicity of first year university…
It was pointed out to me recently that I haven’t written any recipe posts here in a while and I would like to apologise for that! Between writing other posts, and writing recipes for Bloggers Tribe, I seem to have neglected you all for too long! So here’s one of my all time favourite recipes for any time of the year.
Today’s recipe is the Chicken Jalousie and it really couldn’t be easier to make, but tastes great! I cook this when I’m having lots of people over, and the leftovers make a great lunch! The ingredients and method below will give you 6 good portions, and can be served with salad, garlic bread, or anything that takes your fancy on a particular day!
- 2 packs of frozen puff pastry (defrosted) *
- 1 egg, beaten to glaze
- 6 chicken breasts, diced
- 1 pack bacon, diced
- 1 small tin sweetcorn
- 1 medium tub of Philadelphia cream cheese
- 250g mushrooms, chopped
- 1 onion, diced
- Cook your chicken, bacon, onion and mushrooms and leave aside to cool completely.
- Preheat your oven to roughly 200 degrees C and lightly grease a baking tray.
- Roll out your pastry to fit the tray.
- Drain the cooled chicken, bacon, onion and mushroom. The less liquid getting into the pie, the better! No soggy bottoms here…
- Mix your now cold chicken, bacon, onion, and mushrooms, with the sweetcorn and Philadelphia cream cheese.
- Pour out your mixture and spread it on the pastry, leaving 1cm around the edges. Cover this 1cm border in the egg.
- Roll out a second sheet and cut a slit in the centre (allows steam to come out) and carefully lay this on top of the mix.
- Seal the edges together by pressing them together or folding where possible to keep the mixture in, then glaze the entire pie in the egg.
- Bake in the oven for 30-40 minutes, or until golden, and serve with whatever sides you choose!