Pulled Pork Tortilla Pizza

Having read about pizzas made from tortillas, I was keen to try it for myself, and when I discovered that I could have the Bfree Wheat and Gluten Free Wholegrain Wraps as as a Healthy Extra B choice, the idea was sold. I had terrible trouble finding the said wraps though – they are apparently only available in Asda in this area, but the first Asda I tried was too small, so I ended up driving half way around the West Country to find them. When I finally did, I bought two packets to keep in the freezer.

I used the leftover BBQ pulled pork for my topping, but you could use anything you like, remembering to ensure that you get plenty of superfree foods. My BBQ sauce had onion, cherry tomatoes and passata in it, but even so I decided to serve it with a couple of salads to balance it all out.

Serves 2

Syn Free on Extra Easy*

* providing you use the cheese as your Healthy Extra A

and the tortilla as you Healthy Extra B

2 Bfree Wheat and Gluten Free Wholegrain Wraps

topping as required

60g grated Parmesan cheese

Salad or vegetables to serve

Place the wraps on a pizza cooking trays and spread the topping over the surface leaving a couple of centimetres around the edges. Scatter the grated cheese over the top and bake in the oven at 210°C for 10-15 minutes until the cheese is melted and everything is heated through. Keep an eye on them as the edge can burn easily.

Tropical Coleslaw

As I still had some mooli left (those buggers are huge!) I made a tropical coleslaw to go with the pizzas. I tried grating the apricots too, but it just became a soggy mush, so I resorted to chopping them very finely.

finely grated mooli

finely grated carrot

2 apricots, finely chopped

1 tub zero percent plain yogurt

1-2 tsp mint sauce

Sweetener to taste

Mix together all the ingredients for the coleslaw and serve with the pizza. I also served it with a sweet bistro style salad (bought ready packaged from the store. 

 

Black Pepper Chicken Pasta

I used Joe's Black Pepper Chicken Fillets for this, but you can of course use just a standard chicken breast and just add more pepper. 

 

Serves 2

Syn Free on Extra Easy

1 pkt Joe's Black Pepper Chicken

2 onions, chopped

1 tin chopped tomatoes

2 tsp bouillon powder

60g parmesan cheese

fresh grated black pepper

1 small chilli, chopped (optional)

1 tsp sweetener

150g pasta, boiled

Grill the chicken fillets/breasts for 7-10 minutes, or until cooked through but not dried out. Meanwhile sauté the onions in Fry Light until soft. Add the tinned tomatoes, bouillon powder, chilli and sweetener. Slice the chicken and add to the sauce with the pasta. Sprinkle with parmesan cheese and extra black pepper before serving. 

 

Chicken Caesar Pasta Salad

One of my all-time favourite salads, and making it this way, I can have it on the Slimming World plan. Use Morrison's Eat Smart Caesar Dressing for this salad, at only ½ syn per tablespoon.

Serves 2

Syn Free on Extra Easy*

* without dressing, and providing you use the cheese and bread as your Healthy Extras

250 cooked chicken

125g cherry tomatoes, halved

lettuce leaves, shredded

3-4 spring onions

2 slices wholemeal bread from a 400g loaf

60g parmesan cheese shavings

100g pasta, cooked

Cut the bread into small cubes and dry fry in a saucepan until toasted and quite dry. Leave to cool completely.

Mix all the ingredients together and serve with the dressing. 

 

Spaghetti with Creamy Watercress Pesto and Crushed Tomatoes

Serves 2

Syn Free on Extra Easy*

*Providing you use the cheese as you healthy Extra A

150g wholemeal spaghetti

85g watercress

2 cloves garlic

80g parmesan cheese, grated

4 tbsp fat free fromage frais

125g cherry tomatoes, quartered

Cook the spaghetti according to the packet instructions. Meanwhile, in a food processor, whizz together the watercress, garlic, cheese and fromage frais.

Drain the spaghetti and return to the pan with the pesto and tomatoes and stir over a very low heat for a few minutes until it is all well mixed and heated through, the cheese has melted and the tomatoes have crushed a little. 

 

Cheese and Bacon Muffins

 

This is my first attempt at savoury muffins, and I have to say I was very apprehensive at first. They are not really muffins in the true sense of the word of course, as there is no flour in the recipe, the consistency was more like soufflés. They were very moist and soft – maybe they would firm up if they were allowed to cool? Who knows, we scoffed them all while still warm. Use a strong cheese such as parmesan to maximise the flavour - mustard powder helps to bring out the flavour of cheese while adding no extra calories or syns.  

 

Makes

¼ Syn on Extra Easy*

* Providing you use the cheese and oats as your Healthy Extra A and B, half this recipe will be ¼ syn.

35g rolled oats

170g fat free natural yogurt

60g parmesan cheese, finely grated

¼ tsp salt

2 tsps mustard powder

1 gammon steak, cooked and chopped

1 large leek

2 eggs

1 tsp baking powder

Soak the oats in yogurt and 1 tbsp water overnight. Thinly slice the leek and sauté in Fry Light until soft. Separate the eggs, and whisk the whites until soft peaks form. Mix the egg yolks with the oats, baking powder, salt, mustard powder, leeks, gammon bits and cheese. Fold in the whites gently, making sure it is all mixed well. Spoon into individual muffin tins and bake at 190°C for 20-25 minutes, until a skewer comes out clean. 

 

I did get rather carries away taking photos of the muffins.