Avocado & Greek Yoghurt Dip With Home made Tortilla chips

Chips & dip is a wonderful combination, great for parties, for snacks, nibbles for watching a movie. Unfortunately they are typically very high in calories and therefor not so great for us weight watchers. I have come up with a wonderful chip & dip combination that wont break your Pro Point bank. And if I do say so myself it's absolutely delicious!

Avocado & Greek Yoghurt Dip with Home Made Tortilla chips

Serves 2

7 Pro Points per recipe on the Pro Points plan

4 pro Points per recipe on the Filling & Healthy plan

Avocado & Greek Yoghurt Dip

Ingredients

1  Large Avocado 

Juice of half a Lime

3 tbsp 0% Greek Yoghurt

2 garlic Cloves, Crushed

1 Inch piece of Ginger, peeled & grated

Half a tsp Smoked Paprika

Half a tsp Cayenne pepper (optional)

Salt & Pepper to taste

Small dash of water\

2 Weight watchers Wraps

Calorie Controlled Spray

Sea salt & Ground Black Pepper

Method

Half the Avocado, remove the stone and scoop out the flesh,

Add it to the blender,

Then add the remaining ingredients,

Blend until smooth, scraping down the sides half way through

Home Made Tortilla Chips

Preheat oven to 180c

Cut the wraps into triangles,

Place on a lined baking sheet,

Spray with Calorie Controlled Spray,

Sprinkle with Salt & Pepper or seasoning of your choice,

Bake for 8 minutes or until crisp and lightly golden

leave to cool

Serve & enjoy a very tasty savoury snack!

   

Filling & Healthy Granola Yogurt Pot

Filling & Healthy Granola Yogurt Pot

Ok, so it's not really granola, but it certainly does the job when your on a Filling & Healthy day or even for those looking for a low pro Pointed breakfast or snack. 

Serves 1

Free on Filling & Healthy

2 Pro Points

3 tsp Filling & Healthy Jam, I used a mixed berry one I made during the week.

80g 0%Greek Yogurt

1 tsp Vanilla extract

20g Toasted oats.

1tsp Sweetener, I used Stevia

1tsp Cinnamon

Fry Lite

Preheat oven to 200

Place your oats in a small oven dish or baking tray, sprinkle with Cinnamon and sweetener and spray with a little Fry Lite.

Bake in the oven for 5 Minutes, mixing once half way. Oats should be lightly golden.

Place the jam in the bottom of a glass.

Mix the yogurt with the vanilla and layer it on top of the jam.

When the Oats are done and have cooled a little place on top of the yogurt. 

Serve and enjoy!

Filling & Healthy Rhubarb Breakfast Crumble

Dont worry I did not have dessert for breakfast! This is a savoury crumble but you could make it a dessert by adding sweetener to it if you fancied.

I was out and about very early, not like my typical Sunday where I grab a nice lie in and then make a yummy Filling & healthy Brunch. Today i was Babysitting at 9am, so I was up at 8am and grabbed a bowl of Bitesize Shredded Wheat. When I got back home at Midday I was feeling peckish and I started to stew some Rhubarb & cooking apples, I was going to have them with yogurt when William came up with the bright Idea of turning it into a sort of Crumple, Genius!

Filling & Healthy Rhubarb Breakfast crumble

2 sticks of Rhubarb, chopped
2 cooking apples, peeled & chopped
Porridge oats (I didn't Measure them, so this will need t be done by eye)
Cinnamon
Ground Clove
Ground Ginger
water
0% Greek Yogurt

Preheat oven to 200 Degree C

Place the chopped fruit into  saucepan with a tbsp of water, Stew on low/medium heat for 20 minutes
Pour out a large portion of Oats (enough to cover the top of your baking/pyrex dish)
gradually mix in the water to the Oats a bit at a time, to make a spreadable paste like consistancy and mix in the spices.
when the fruit is done pour it into your baking dish and spread the Oat mixture on top.
Sprinkle the top with more Oats and bake for 15 - 20 minutes, until golden on top.
Serve with a dollop of Greek Yogurt and enjoy!

Filling & Healthy Falafel

I was inspired to try and make Filling & Healthy Gluten Free Falafel after a conversation with my friend Amy, who told me that she misses being able to have them since she began to suffer from a gluten & wheat intolerance.

Filling & Healthy Gluten Free Falafel

Makes: 10

(If you were to eat all 10 you will need to take 2pp for the Gluten free Flour out of your weekly 49)

1 Can Chickpeas, drained
2 Cloves Garlic, finely chopped
1 small Onion, finely diced
1 tbsp fresh/dried Parsley
1 tsp ground Coriander
1/2tsp Turmeric
1/2 tsp Cumin
1 1/2 tblsp Gluten Free Flour (alternatively use regular flour)
1/2 tsp Gluten Free Baking Powder (alternatively use regular baking powder)
Salt & pepper to taste
Fry Lite

Preheat oven to 200.

Place the drained chickpeas into a food processor, add the garlic & onion and blend together.
Add the remaining ingredients and blend well, until a thick paste has formed.
Form the paste into small balls and place on a lined baking tray that has been sprayed with Fry Lite.
Spray the tops of the balls with more Fry Lite.
Bake in the oven for 40 minutes, turning halfway.

I made a delicious Filling & Healthy salad out of my Falafel. I placed 3 of the falafel on a bed of  Rocket & Spinach leaves, topped with left over Whole-wheat couscous, a sprinkle of Feta cheese (taken from my 49 weekly pro Points)
You could also make some Filling & healthy Humus and make a falafel wrap/pitta with shredded lettuce or red cabbage. Yummy!

A Simple Dinner For Your Simple Start

Whole-wheat Couscous is free on simple start/Filling & Healthy, eager to have another Filling & Healthy food in my cupboard for dinner & lunch inspiration I had been keeping a vague eye out for whole-wheat couscous for the past couple of weeks. I hadn't managed to find it in the supermarkets I tend to visit on a regular basis.
While In Bantry on wednesday, putting up posters to promote my new class opening there, I came across a small organic supermarket and found a bag of whole-wheat Couscous there.

I was very keen to use it and decided that I would Make it for dinner today. I had a busy day, I went for a fabulous walk with my friend Amy & her dog in Ballincollig park, I hadn't been there before and it was stunning. I headed off after that to do my weekly grocery shop and then did a spot of cleaning at home for the rest of the afternoon. I wasn't feeling in the mood to do anything too timely in the kitchen after that and I decided on simple roast veg for the Couscous.

I wasn't really expecting anything amazing and I did worry that the vegetarian meal would not be enough for my boyfriend William. I knew I was onto a hit when after two mouthfuls william said ''we have to have this again, its delicious!'' and for once he didn't go back for seconds, he was full!

Roast Veg & Whole-wheat Couscous.

Serves 3 ( I made enough for 2 dinners & one lunch)

1/2 Butternut Squash, diced
1 Red Pepper, diced
1 Green Pepper, diced
3 Carrots, diced
1 Large Onion, cut into wedges
5 Baby Potatoes, quartered
Salt
Pepper
Paprika
Cumin
Turmeric
2 Cups Whole-wheat Couscous
Fry Lite
0% Total Greek Yogurt (optional)

Preheat the oven to 200

Place the chopped veg into an oven proof dish and sprinkle on your desired amount of seasoning, toss and spay with Fry Lite.
Place in the oven and roast for 30-40 minutes
When the veg is done, turn off the oven & leave the beg inside to keep warm.
bring 2 cups of water to the boil & add the 2 cups of Couscous, remove the pan from the heat, cover and leave for 5 minutes.
Fluff with a fork & serve with the roast vegetables.
Top with a tbsp of 0% Total Greek Yogurt & enjoy!

Sometimes a simple meal can be very tasty & satisfying, this meal is certainly that. It is easy to prepare and cook so is suitable for people who are not that confident in the kitchen. The leftovers would be ideal cold for lunch the next day with some rocket & spinach leaves thrown in, which is what William is getting to take to work tomorrow.

As you all probably know by now I have become a Weight Watchers leader so spread the word!
I am Opening two new classes on Monday 28th April.

10:30 am in The Westlodge Leisure Centre, Bantry
6pm The West Cork Hotel, Skibbereen.

I also have a class on Tuesdays in Youghal at 5:45pm.