0SP Jellies!

Here's the recipe as requested for the jellies I made yesterday! 

INGREDIENTS

 • 1 twin pack of Hartley's Sugar Free Jelly - 0SP

• 2 Sachets of Gelatin - 1SP for both 

I don't count this because I don't eat them all in one sitting...

• 150g 0% Fat Free Yoghurt (approx 3 - 4 heaped tablespoons) I use the Brooklea one from Aldi - 0SP

• a dash of vanilla extract - optional, you can use any flavours you like - 0SP

YOU WILL NEED - 

Jug

Metal spoon for stirring 

Silicone moulds

Clear a shelf in the fridge!

STEP ONE - 

Take one half of your jelly sachets and one sachet of the gelatine and mix them with approx 150ml of boiling water and stir until it's all dissolved... (It takes a while but worth the stirring to get it nice and smooth!)  Pour this into your silicone moulds half way up if you want to add the creamy layer too or the full way up to get a plain wine gum (below)! Pop in the fridge for 15 - 20 minutes. 

STEP TWO - 

When you take them out of the fridge boil the kettle again and repeat step one but this time use only 100ml of boiling water, when the jelly crystals and gelatine have dissolved, stir in your yoghurt, add your flavouring and stir again till it's smooth (it'll have the consistency of a milkshake) Fill up the moulds to the top and pop back in the fridge! 

In 15- 20 mins you'll be popping out your jellies to put in your belly!

I got my silicone moulds in Dunnes, Homestore & More, Dealz 

and on holiday in the USA over the years... 

They're also in Tiger and Tesco from time to time...

They're usually seasonal, so you'll get the heart ones around 

Valentines day and the lemons in the summer... 

TIPS -

Use silicone moulds it's way easier to get your jellies out...

If you want them more chewy add less water...

Don't make the creamy layer at the same time as your clear jelly layer it'll set a bit whilst you're waiting for the first layer to set and you can't use it... I learned the hard way... You're welcome!

Do the jelly layer first THEN the cream layer, 

I've tried it the other way around and it never works for me!

For scale I've put up the little mini cupcake cases I used in the pics above, 

I got these are Christmas (you can see the candy canes on the bottom!) 

but they're available in the shops all year round sometimes 

with the birthday party stuff and also online...

They're great for the cinema and don't go watery like normal jelly 

from the fridge so you can stash a mini bag of these in your handbag! 

Happy chewing! 

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Spice spice baby!

Spice bags... for those of my friends not in Ireland you'll have no clue what I'm talking about... a spice bag is a bag of goodness from the takeaway ... it's spicy (the clue is in the name!) and very very high in Smartpoints... Last week I discovered this 'Spice Bag' seasoning in two of my local butchers... Sure I had to try it out! So, here's my step by step version of a 'spice bag' ...

If you fancy making your own mix, the spice bag seasoning mix contains:

Salt, cinnamon, fennel seeds, star anise seeds, cardamon, ginger and szechwan peppercorns... no chilli.. if you're a fan of the extra heat, then you'll have to add your own... It is 1SP for the 150g tub!

Click HERE for a list of stockists for those in Ireland..

Also over on Skinny Jeans & the In-betweens blog there's a breakdown of the seasoning too... 

To get your chicken pieces crispy... 

... I used Panko breadcrumbs... I just happened to have these in the cupboard but you can use your low cal bread too just check the SmartPoints! These are 1SP per 10g.

Mix your 'breadcrumb' mix with the spice mix and mix it well, you don't want a mouthful of that spice by itself! 

Dunk your chicken pieces into some egg white, I used 50ml of this brand. Then toss them in the dry mix and get them in the oven... You can use a whole egg but if you can save 2 points then it's worth it in my book!

Pop them on a baking tray, sprayed lightly with oil and get your chips in there too! 

I had a bag of these Gorge Us! oven chips from Unislim in the freezer and they're really handy, when you don't have the time (or can't be bothered!) to be peeling spuds! 

4SP per 100g




Whilst the chicken & chips in the oven, get your veggies going in a pan... add a sprinkle of the seasoning.. I used leftover peppers and red onions... Now is the time to add your chilli flakes or chopped chilli...


Once it's all cooked, approx 30 mins depending on the size of your chicken pieces... assemble!
This is just the way I like it done... but you can mix it up and add whatever you fancy to yours!




Veggies on the bottom...

a layer of chips....

Crispy chicken to top it all off.... 

and a drizzle of curry sauce... I used the Mayfield Curry sauce for 3SP! 

I got the takeaway trays in Dealz and no body even guessed there weren't from the actual takeaway! 

This worked out at 9SP per portion and was the most satisfying food I've had in AGES!

ENJOY! 

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Sweet sticky chilli chicken!

This has by far been the most popular recipe on the blog ever... so I thought I'd re-do it with the SmartPoints values all worked out (it's hard to get the time to do ALL the recipes but this one is a good 'un!) This recipe that was doing the rounds on FB and I knew I wanted to try it out! It's from Home Cooking Adventure Channel on YouTube ... >>> HERE <<<  

I've tried to make my version a little more SmartPoint friendly... and got 6 ramekin size portions because I like to pick'n'mix when it comes to chinese food... ALL about the sharing... so a ramekin size is perfect to pick from or you could have it as a main with rice! (don't forget to SmartPoint your rice!) AND it is SUPER fast to make and all in one pot! 

Whats in it?

500g of diced chicken - 5SP
50g of Panko Bread Crumbs - 5SP for 50g
  I used these because they are REALLY crunchy when they're baked. Fantastic
  on Prawns too you could also use breadcrumbs, polenta or crushed cornflakes 
  just remember to SmartPoint them.

1 tbsp of oil - 4SP  I used chilli oil to give it a bit of extra kick...
1 tbsp of sweet chilli sauce - 2SP  The recipe says chilli paste but this works fine...
6 tbsp of light soy sauce - 4SP 'Light' as in colour not light as in calories!
4 tbsp Sweet freedom - 9SP  They use honey in the recipe - 1SP per tsp, 4tbsp - 14SP
1 tbsp sesame seeds - 2SP



ZERO HEROS
Spray oil 
2 tbsp of egg white  
2 cloves of garlic
1 tsp ginger
120ml of stock/water
4 tbsp of Canderel
60ml of vinegar
4 tbsp of Splenda
Chilli flakes or a chopped chilli
Spring onion
Salt'n'pepper

Total ProPoints - 31SP
Total ProPoints per portion - 8SP for 4 mains, 5SP for 6 starters - diet maths eh?

How?

500g of diced chicken... 

weigh out your bread crumb topping... 

put it on a flat plate, season with salt and pepper and a few chilli flakes... 

add 2 tbsp of egg white to a bowl... 

dunk your chicken in the egg white... then the seasoned bread crumbs...

 and put on a baking tray... and spray lightly with oil...  

Bake in a pre heated oven at 180c / Gas 4 / 350F for 30 mins 

In a saucepan place... 

1 tbsp of chilli oil

1 tbsp of sweet chilli sauce

add crushed garlic... 

and the ginger.. 

I'm a bit of a wuss when it comes to grating ginger so I always cheat with this... 

Stir it on the hob till it starts to sizzle...

add your water (or stock)... 

... then the sweet freedom or honey

... 60m of vinegar ... 

and 4tbsp of 'sugar'... I used Canderel... 

chuck in a few chilli flakes or even a chopped chilli if you love a bit of heat... 

turn the heat down and let it simmer whilst you... 

CHECK YOUR CHICKEN!!! 

Pop the chicken into a bowl ... 

and drizzle your sauce over once it has reduced... 

give it a good stir so every bit of chicken is coated... 

...then dish it up! 

Sprinkle some spring onion and sesame seeds over and try not to hoover it! 

Both the 'main' and the 'starter' portion!

If you're a savoury person like me you will LOVE this! 

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