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Lennis Recipes

#1
Banana Walnut Coffee Cake


ProPoints® Value: 6
Servings: 25 (weighed whole cake at end, each piece worked out at 50g)

Ingredients

100g Walnut Pieces (20PP)
20 g Tate & Lyle Splenda Brown Sugar Blend (2pp)
3/4 teaspoons Cinnamon, Ground


475 g Flour, Wheat, White, Self Raising (41PP)
1/2 teaspoons Baking Powder
1/8 teaspoons Salt
240 g Stork Stork Spread (46PP)
240 g Sugar, White (27PP)
24 g Canderel Canderel Granular Low Calorie Sweetener
1 medium Egg, Whole (2PP)
3 serving(s) Tesco Half Fat Sour Cream (3PP)
1 medium Banana
1 teaspoons Vanilla Extract
1 teaspoons Coffee, Instant, dissolved in 1/2 tsp hot water

Instructions

* Preheat oven to 160 C..
* Butter a tube pan and dust with flour tapping out the excess and set aside.
* To make the walnut and sugar sprinkle combine walnuts, sugar and cinnamon in a small bowl and set aside.
* To make the banana batter sift together the flour, baking powder and salt onto a sheet of waxed paper and set aside.
In a large bowl cream the butter with an electric mixer on high speed until it is light.
* Gradually beat in the sugar and continue beating until light and fluffy.Change the mixer speed to medium.
* Beat in the eggs one at a time beating well after each addition then beat in the sour cream, mashed bananas, coffee dissolved in 1/2 tsp water and vanilla.
* Change speed to low then beat in the flour mixture just until blended.
* Spoon half of the batter into the prepared pan.
Scatter half of the walnut and sugar sprinkle over the batter.
* Top with the remaining batter and scatter the remaining walnut and sugar sprinkle over the top.
Bake for 1hr 15 minutes (Check cake is cooked by inserting a skewer) then let cool in the pan on a wire rack for 20 minutes.
* Carefully loosen the cake from the sides and tube of the pan, then invert onto a wire rack and turn right-side-up.
Serve warm or cool.
 
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#2
Basalmic Pineapple

ProPoints® Value: 2
Servings: 2

Ingredients

140 g Del Monte Sliced Pineapple in Syrup, (3PP)
Reserve 1 tbsp of Syrup
15 ml Mazzetti Balsamic Vinegar of Modena
1 teaspoons Cinnamon

Instructions

Mix Syrup, Vinegar and cinnamon and put in a frying pan, bring to boil. Add pineapple slices and turn while reducing the liquid. Serve hot. Really Nice with a spoon of thick 0% yogurt on the side.
 
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#3
Cauliflower,Sweet potato and potato mash

ProPoints® Value: 2
Servings: 14 (100g per serving)

Ingredients
907g Tesco frozen cauliflower (1PP)
205 g Sweet Potato, baked in microwave and then deskinned (5PP)
480 g Potato, Baked (weighed when cooked)(18PP)
20 g Cheese, Parmesan(2PP)

Instructions
Defrost cauliflower, and then mash into smaller pieces.
Microwave potatoes till soft. Remove from skins and then mash.
Stir into cauliflower, with Parmesan cheese. Season to taste.

Bake in oven till cooked through.


Potato Cakes
Use any left over mash from above, add some beaten egg, parsley and chives.
Shape into patties, then bake or cook in frying pan with a spray of oil.

Note PP difference is negligible depending on amount of egg used.
 
#4
Chicken and Bacon Stuffed Roll

ProPoints® Value: 5
Servings: 4 (approx 125g per serving)

Place in oven at 180'C, remember to open the package 15mins before end of cooking time. Make sure all juices run clear.

Ingredients

125 g Bacon Rashers Smoked, All fat removed. (7PP)
400 g Chicken, Breast, Skinless, Raw, Deboned, Sliced lengthways then flattened. (10PP)

Stuffing
110 g Mushrooms
55 g Tomatoes
20 g Spinach, If using frozen, defrost and squeeze out excess water
40g tesco value salad cheese (1PP)(or any low fat feta)

Instructions
Lay out flattened chicken on a piece of foil, overlaping each other to make a base layer. Make sure the foil is big enough to go around everything when rolling up at end.

Then lay out the bacon on top.
In a pan, using a squirt of oil if preferred (I use a tbsp of water to get things started), fry the tomatoes, then add the other ingredients except the cheese. Mix in any herbs you like, I used fresh Parsley, Sage and Oregano.

Stir in Cheese at end and then place on the Chicken and bacon layers. Distribute it out down the middle of layers. Use the foil to roll it all up till you get a package. Turn over the ends and seal for cooking. Only open it 15 mins before end of cooking to brown the chicken.
 
#5
Low point Banoffee Ice Cream

ProPoints® Value: 1
Servings: 2
Ingredients
1 pot(s) Müller Müllerlight, Toffee, Or Flavour of choice (2PP)
2 medium Banana, mashed
1 teaspoons Lyle's Lyle's Golden Syrup (level)

Instructions
Mix together, freeze till partway frozen. Take out of freezer and stir to breakup ice crystals put back in freezer till texture required.
Or pour into ice cream maker.
 
#6
Schnitzel and sauce

ProPoints® Value: 9
Servings: 4

Ingredients

1 medium Egg, Whole, beaten (2PP)
400 g Pork, Fillet, Lean, Raw, flattened (15PP)
135 g Rakusens Wheaten Matzos Kosher, crushed (13PP)
Salt & Pepper to taste
1 teaspoons Cayenne Pepper
2 sprig(s) Parsley, fresh (fresh)
1 tablespoons Milk, Skimmed
2 teaspoons Oil, Vegetable, Any Type (3PP)

Sauce
1 medium Red Onion, sliced
40g Mushrooms (small)
2 tsp Mustard (level)
1 tbsp Wine, Red
100 ml Chicken Stock, Fresh
1 tbsp Elmlea Light Double Cream Alternative (1PP)

Instructions


Pound pork till thin, and season.
Crush Matzo and place in a dish, season with salt, paprika and pepper. Chop parsley and stir into crumbs.

In a seperate bowl, beat egg and milk together.

Dip pork into egg then breadcrumbs and place on a oven tray, on a rack.

Spray breaded schnitzel with oil turn over and spray other side and then bake at 180'C till ready.

For Sauce:-
Fry onion with a spray of oil. When soft add mushrooms and fry till they start to loose their water. Add Stock, Wine and Mustard. Stir till boiling. Then drop heat and reduce for a few minutes. Just before serving stir in Elmlea and pour over schnitzel.
 
#7
Beef Wellington

Beef Wellington ProPoints® Value: 7
Servings: 1


Ingredients

1 Discovery Foods Mexican Plain Flour Tortilla (Filo always seems to tear)
50g Mushrooms, diced (small)
15g Lidl Deli Pate, Duck & Grand Marnier
64 g Beef, Medallion Steaks, Lean
1 sprig Parsley, fresh
1 clove Garlic


1. Preheat the oven to 220C/gas 7. To make the filling, spray of oil in a frying-pan. Add the onion, garlic, and all the mushrooms and sauté for 10 minutes until tender and all the liquid has evaporated. Stir in the parsley, tip into a bowl, season and cool.

2. Season the steaks. Wipe out the same frying-pan and heat until hot. Add spray of oil and sear the seasoned steaks for 20-30 seconds on all sides. Cool, then spread over the pâté. Place the mushroom mixture in the centre of the tortilla then the steak on top, pâté-side down. Bring up two opposite corners of the wrap to overlap the steak in the centre, seal and gently tuck in the sides, brush with a little water and then bring the remaining two corners up and seal. Place the parcels on a heated non-stick baking sheet, brush with water or a little oil and bake in the oven till done up to 25 mins - 30 mins.
 
#9
Chimichanga

ProPoints® Value: 4
Servings: 9

Ingredients
200 g Sirloin Steak, Lean, Raw, Sliced into strips
1 medium Pepper sliced, I used yellow 1 medium Red Onion, sliced
1 clove Garlic, finely chopped
50g Fresh Mushrooms, sliced
20g Dried Mushrooms (Can be made without these), reconstituted, retain liquid
2 large Tomatoes, Diced
1 portion(s) Old El Paso Spice Mix For Original Beef Tacos
1 tablespoons Molasses or brown sugar (if needed)
9 Discovery Plain Flour Tortillas
1 teaspoons Cornflour (level)

Instructions

Reconstitute dried mushrooms. Reserve liquid from mushrooms. Pulse mushrooms till you get finely chopped mushroom.

Fry garlic, onion and peppers in a pan, after 2 mins add steak. Season, cook till steak has only a hint of pink left.

Add the chopped mushrooms and the fresh mushrooms which have been sliced and the tomatoes.

After a few minutes add taco spice mix and reserved liquid from mushrooms and simmer for 20 mins or till reduced add molasses / brown sugar if its too spicy, (you can thicken mixture with the cornflour at this point if it is too thin). Remove from heat and cool.

In the centre of each tortilla weigh 100g of the mixture, moisten the edges and fold over at the top, pinch or use toothpicks to retain its shape, place in a dish, brush with water and bake till brown.

Serve on a salad bed, with grated low fat hard cheese, sour cream and salsa. (don't forget to point these if you use a lot)
 
#10
Chocolate biscuit rocky road

ProPoints® Value: 4
Servings: 12

Ingredients
4 Reduced Fat Digestives, broken into small pieces
50g Berry Granola Fruit, broken into small pieces
20g Marshmallows, chopped up
200g Scotblock cooking chocolate milk
20g Strawberries, freeze dried, chopped

Directions
Melt chocolate, stir in other ingredients. Press into a mould (I used silicon, its easier to turn out)
Place in fridge till set, turn out. Cut into 12 pieces.
 
#11
Prawn and Duck rolls

ProPoints® Value: 1
Servings: 6

Ingredients
6 individual Chinese Pancakes
75g Tesco Value frozen Stir Fry,defrosted
13 g Duck, Skinless, Roasted, Mixed Meat
16 g Shellfish, Prawns, Peeled & Cooked
1/2 teaspoons Ginger Root grated
1 teaspoons Soy Sauce

Instructions
Defrost all frozen and squeeze out excess water.
Chop everything into small pieces. Mix all ingredients in a bowl (except pancakes) and let stand for 30mins.
Divide mixture into six and place in the middle of each pancake, fold edges up and seal with water. Brush pancake roll with water and bake in oven till golden brown. Serve with dipping sauce
 
#12
Sausage casserole

ProPoints® Value: 5
Servings: 8

Ingredients
240g Parsnips, chunky chop
4 1/2 sticks Celery, chunky chop
500 g Carrots, chunky chop
4 large Tomatoes, chunky chop
1 Bay Leaf
150g Mushrooms, chunky chop
1 medium Onion, sliced
1 Knorr Pork Stock cube, dissolved in 250ml hot water
2 tablespoons Tomato Purèe, or to taste
6 Pork and Caramelised Onion Sausage, chop each into 3 pieces

Instructions

Sweat root vegetables and onion in pan for 10 mins with bayleaf, lid on, low heat.
Add stock, and tomato puree and simmer for 15mins.
Mix everything together in a casserole dish and bake for an hour.

Points can be lowered further by using ww sausages or lower fat varieties. But pork and onion are gorgeous :).
 
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#13
Sweet Peach BBQ sauce with chicken wings

ProPoints® Value: 2
Servings: 6 = Note 1 serving is 2 wings.

Ingredients

12 Chicken Wings, without skin
1 medium Red Onions, sliced
1 medium Peach, Pitted, small cubed
1 large Tomato, small cubed
1 teaspoons grated ginger
60 ml Vinegar, I used white wine (but others can be used)
90 ml Pineapple Juice (orange juice can be used, I just used pineapple because of the dessert I was making - see warm basalmic fruit salad)
2tbsp Tate & Lyle Splenda Brown Sugar Blend
1 tablespoons Soy Sauce
Salt & Pepper to taste,

Instructions

In a small pan, put a spray of oil. Add the onions and cook, stirring occasionally, until golden brown. Add all the other ingredients apart from the chicken and stir frequently for 2 minutes. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes.
Pour over seasoned chicken and bake in oven at 210'C for about 40mins,till cooked through. Serve with choice of veg or rice.

Additional info
This was last nights tea, and surprisingly enough there was some sauce left. It makes a really nice glaze on roast veg. I chopped carrots, onions, tomatoes, butternut squash, actually it will work with any veg you want. But to make a serving 0PP just use any zero veg you have in the house. It goes really well with sausages, especially caramelised onion ones.
 
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#14
Warm balsamic fruit salad

ProPoints® Value: 2
Servings: 3



Ingredients

1 medium peach
1 can Sainsbury's Basic Pineapple Pieces in Juice
2 medium oranges, segmented with no skin
1tbsp Balsamic vinegar
30g Oats, Porridge
1tbsp Tate & Lyle Splenda Brown Sugar Blend
1/2 teaspoons Cinnamon

Instructions

Wash and slice all fruit, drain pineapple (discard juice or reserve for another recipe), mix in an oven proof dish with the vinegar and half the splenda brown sugar.
Mix the oats, the other half of the sugar and the cinnamon together. Sprinkle over the fruit and bake in the oven till heated through and browned.
 
#16
Thanks will hopefully keep them coming!! :D
 
#17
Warm Peach Banana Crunch

ProPoints® Value: 4
Servings: 2

Ingredients

30g Oats, toasted
1 medium Peach, washed and sliced
1 medium Banana, firm, sliced,if using soft add 5 mins into cooking

10 g Honey
10g Chocolate Hazelnut Spread

200 g Fage Total Total 0% Fat Greek Yogurt

Instructions

Toast Oats in oven till golden brown and they smell nutty.

Mix all other ingredients, EXCEPT Yogurt together and place in hot oven till warmed through.

Put 50g of yogurt in the bottom of a bowl, spoon warmedfruit mix over top, place 50g of yogurt on top and sprinkle with 15g toasted oats.

Additional info
You can change the oats (3PP) for granola/ toasted nuts/ favourite cereal, just remember to adjust the PP. It can also be served in glasses / ramekins as a dessert.
 

Claree__x

Silver Member
#19
ProPoints® Value: 5
Servings: 4 (approx 125g per serving)

Place in oven at 180'C, remember to open the package 15mins before end of cooking time. Make sure all juices run clear.

Ingredients

125 g Bacon Rashers Smoked, All fat removed. (7PP)
400 g Chicken, Breast, Skinless, Raw, Deboned, Sliced lengthways then flattened. (10PP)

Stuffing
110 g Mushrooms
55 g Tomatoes
20 g Spinach, If using frozen, defrost and squeeze out excess water
40g tesco value salad cheese (1PP)(or any low fat feta)

Instructions
Lay out flattened chicken on a piece of foil, overlaping each other to make a base layer. Make sure the foil is big enough to go around everything when rolling up at end.

Then lay out the bacon on top.
In a pan, using a squirt of oil if preferred (I use a tbsp of water to get things started), fry the tomatoes, then add the other ingredients except the cheese. Mix in any herbs you like, I used fresh Parsley, Sage and Oregano.

Stir in Cheese at end and then place on the Chicken and bacon layers. Distribute it out down the middle of layers. Use the foil to roll it all up till you get a package. Turn over the ends and seal for cooking. Only open it 15 mins before end of cooking to brown the chicken.
How long do you cook this for?
 
#20
Hi,
I cooked it for about 60mins at 200C, then opened the package. I was waiting for the OH to get home from work, which usually effects most of my cooking times, sometime the temp goes up or down depending. :D
 


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