So I had a bit of a craving for chorizo on thursday so decided to do a bit of an omelette/frittata thing after the gym and it was super tasty and very filling. Doesn't look the prettiest, but presentation has never been my strong point! So recipe is as goes:
200g potato cubed cooked - 4pp
60g chorizo chopped - 4pp
2 large eggs - 6pp
a quater of a leek chopped
handful of spinach
Fry the chorizo over a medium heat to release the oils and flavour, there is more than enough fat in the chorizo so you shouldn't need to add any more. Then add the cubed potatoes and cook for a further 2 minutes and add the leeks and cook again for 2 minutes. Finally add the spinach and when it is just wilted add the whisked, seasoned eggs. Cook until the bottom is set and then finish in the over and when the egg is set turn onto a plate.
I was really hungry but you could add another egg and another 50g of potato and this would serve 2 easily with a side salad for 9pp instead of 14pp.
My second recipe was slightly masterchef inspired. We were watching on thursday night and one of them cooked a roast red pepper sauce to go with chicken, so I went a bit further and made:
Monkfish with roast red pepper sauce and sweet potato and butternut squash chips
1 small butternut Squash
200g sweet potato - 6pp
paprika & cayenne pepper
2 pieces of monkfish (pointed like cod i think, 3pp per piece)
a little lemon juice
60g chorizo - 4pp
2 red peppers
1 can chopped tomatoes, excess juice drained
3 cloves of garlic
salt & pepper
First thing off roast the red peppers until the skins are blackened. Take them out of the oven and pop them in a bag to cool so the skin slides off easily.
Meanwhile slice your squash and sweet potato into chips, sprinkle with paprika and cayenne pepper and spray with low cal spray and place in the over for 40 minutes to turning once while cooking.
Cut the chorizo into small chunks and fry over a medium heat to let all the oils out, then add the tomatoes and garlic and cook for 5 mins. Then add the peppers, skin and seeds removed and roughly chopped and cook for a further 5 minutes. Then blend and season well.
When the chips are just cooked season the monkfish with pepper and lemon juice and roast in the oven for 5-10 mins depending on size at about 160 degrees.
Place the fish on your plate and cover with the sauce - only used about a third of the sauce on each piece of fish but recipe is pointed to use half. Arrange half the chips on each plate and a veg of your choice - I used mange tout as it was all I had in the fridge.
Works out at 8 pro points each but to be honest, once they were cooked with the spices I could not tell the difference between the squash and the sweet potato, so if you were looking to save some points you could omit the sweet potato and use more squash.
Had started eating it in this photo so there was more on the plate when I started! This is great to eat before a night out because it is really filling but not heavy at all. And the sauce can be used on pasta or even any other type of fish.
Enjoy and let me know if you try these :-)