Snacks and Sides - Pinch Of Nom

Air Fryer Pizza Boats

Pinch of Nom — Tue, 22 Jul 2025 15:45:06 +0000

Air Fryer Pizza Boats | Slimming & Weight Watchers Friendly

These Air Fryer Pizza Boats are a fab slimming friendly alternative to pizza. A great way to use up odds and ends in the fridge whilst being low calories.

Course Dinner, Lunch, Party Food, Snacks

Cuisine American, Italian, non specific

Keyword Boats, Pizza, Pizza Boats

Prep Time 5

Cook Time 8

Total Time 13

Servings pizza boat

Calories 139kcal

Ingredients

4 stand ‘n’ stuff tortillas approx 24g each
100 g tomato passata
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic granules
30 g black olives in brine sliced in half
4 mushrooms sliced
1/4 red pepper deseeded and diced
4 cherry tomatoes sliced in half
30 g mozarella diced into small cubes
5 g fresh basil sliced

Metric - US Customary

Instructions

In a bowl, mix the passata, dried herbs and garlic granules until combined.
Place a couple of teaspoons of the mixture into each tortilla.
Divide the olives, mushrooms, pepper and tomatoes between the tortillas. Add the mozzarella on top.
Place into the air-fryer basket and cook at 160ºC for 5-8 minutes until the tortillas are crisp and golden and the cheese is melted and bubbly.
Sprinkle over the basil and serve with an accompaniment of your choice!

Video

Nutrition

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Carbonara Quiche

Pinch of Nom — Mon, 07 Jul 2025 15:45:19 +0000

Carbonara Quiche | Slimming & Weight Watchers Friendly

This Carbonara Quiche brings fun, fusion flavours to your next picnic! It’s light and crustless, yet still rich with creamy, cheesy goodness and smoky bacon pieces. While we’ve skipped the pastry to keep things slimming-friendly, it’s still packed with flavour thanks to a mix of low-fat ingredients. Enjoy a slice hot or cold with a fresh mixed salad next time the sun’s shining!

Course Lunch

Cuisine non specific

Keyword Carbonara Quiche, Crustless Quiche, Quiche

Prep Time 10

Cook Time 30

Servings

Calories 196kcal

Equipment

24cm flan dish

Ingredients

low-calorie cooking spray
1 medium leek finely sliced
3 smoked bacon medallions
2 garlic cloves peeled and crushed
6 medium eggs
200 ml light double cream alternative
100 g quark
½ tsp Dijon mustard
½ tsp garlic granules
100 g reduced-fat Cheddar cheese finely grated
15 g Parmesan cheese finely grated
salt and pepper to taste

Metric - US Customary

Instructions

Spray a frying pan with low-calorie cooking spray and set on a low-medium heat. Cook the bacon, leeks and garlic for 4-5 minutes until the leeks are softening and bacon browned. Slice the bacon and leave to one side with the leeks to cool.
Preheat the oven to 170°C.
Break the eggs into a large bowl and whisk. Add the double cream alternative, quark, Dijon mustard and garlic granules. Continue to whisk until fully combined. Season well with salt and pepper.
Stir through the cheddar cheese, bacon and leeks. Pour the egg mixture into a 24cm flan dish. Sprinkle over the Parmesan cheese.
Place the dish onto a baking tray and pop into the oven for 25-30 minutes, until the quiche is golden brown. The quiche should be set around the edge with a very slight wobble in the centre. The heat from the quiche will finish cooking the centre, so that it has a light creamy quiche texture when slicing.

Video

Notes

Tip: You can swap the bacon for sliced ham instead, if you prefer.

Nutrition

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Pickle Potato Salad

Pinch of Nom — Mon, 09 Jun 2025 15:45:36 +0000

Pickle Potato Salad | Slimming & Weight Watchers Friendly

You need this Pickle Potato Salad on repeat for summer! The velvety, pickley dressing is so full of flavour and indulgence, you'd never know it's lighter in calories. We've stirred in diced gherkins and pickled red onions too, so if you love pickles, you'll be in heaven. Our top tip? Make a BIG bowlful – it's bound to disappear fast at your next family BBQ!

Course Side Dishes

Cuisine non specific

Keyword Coronation Potato Salad, Gherkins, Pickle Potato Salad, Pickles

Prep Time 15

Cook Time 20

Servings

Calories 159kcal

Equipment

Saucepan
Mixing bowl

Ingredients

½ red onion peeled and finely sliced
50 ml pickle vinegar from the jar
500 g new potatoes sliced in half
100 g fat-free Greek yoghurt
60 g light mayonnaise
½ tsp Dijon mustard
60 g gherkins diced
salt and freshly ground black pepper to taste
1 tbsp fresh chives finely sliced

Metric - US Customary

Instructions

Place the red onion in a small bowl and cover with the vinegar. Set aside while the potatoes cook.
Place the potatoes into a pan of cold salted water. Bring to the boil then lower the heat and simmer for 15 minutes until tender. Drain well and leave to cool.
In a bowl, combine the yoghurt, mayonnaise, mustard and mix well.
Pour 30ml of the vinegar into the yoghurt mixture and mix well.
Discard the remaining vinegar and add the red onion to the yoghurt mixture along with the gherkins.
Once cooled, add the potatoes to the yoghurt mixture and stir to coat.
Season to taste with salt and pepper and sprinkle over the chives.

Video

Nutrition

The post Pickle Potato Salad appeared first on Pinch Of Nom.

Pesto Pasta Salad

Pinch of Nom — Sun, 25 May 2025 15:45:34 +0000

Pesto Pasta Salad | Slimming & Weight Watchers Friendly

You’ll look forward to lunch all day when you’ve packed a portion of this easy Pesto Pasta Salad. Instead of using a shop-bought pesto that’s made with oil, we’ve blitzed together avocado, basil, garlic and Parmesan to create a rich, creamy dressing. Our simple salad mixes up gooey mozzarella, crunchy pine nuts and cherry tomatoes (roasted for extra sweetness!). It’s spot on for picnics, BBQs and lunch boxes!

Course Dinner, Lunch

Cuisine non specific

Keyword Pesto, Pesto Pasta Salad

Prep Time 20

Cook Time 15

Servings

Calories 364kcal

Equipment

Baking tray
Blender (or mini chopper)

Ingredients

250 g cherry tomatoes halved
low-calorie cooking spray
salt and freshly ground black pepper
200 g small, dried pasta shapes (we used fusilli)
125 g mozzarella cut into 1cm cubes
25 g pine nuts
25 g rocket leaves

For the pesto dressing

1 small avocado stoned and peeled
30 g fresh basil
2 garlic cloves peeled
juice of 1 lemon
25 g Parmesan cheese finely grated
2-3 tbsp water
salt and freshly ground black pepper

Metric - US Customary

Instructions

Preheat the oven to 200°C fan. Scatter the cherry tomatoes on a baking tray and spray with low-calorie cooking spray. Season with salt and freshly ground black pepper, and roast for around 15 minutes.
While the tomatoes roast, cook the pasta according to packet instructions (usually around 10-12 minutes in a pan of boiling water). When cooked, drain and rinse under cold running water to cool quickly. Drain thoroughly.
Make the dressing by placing all the ingredients, except the water and salt and pepper into a blender or mini chopper. Blitz to a smooth dressing. Use a little water to thin down if needed. It should be the consistency of thick cream. Season to taste with salt and pepper.
Place the drained pasta, cherry tomatoes, mozzarella, pine nuts and rocket in a mixing bowl. Add the dressing and gently toss together until well combined. Serve.

Video

Nutrition

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Air Fryer Pizza Dough Balls

Pinch of Nom — Mon, 12 May 2025 15:45:39 +0000

Air Fryer Pizza Dough Balls | Slimming & Weight Watchers Friendly

These Air Fryer Pizza Dough Balls are about to become your new-favourite way to get a quick fix of pizza flavours! We’ve rolled our favourite Italian-inspired topping ingredients inside of gooey-in-the-middle, crispy-on-the-outside dough balls – we’re talking mozzarella, tomato sauce and mouthwatering pepperoni. They’re a pizza lover’s dream!

Course Side Dish, Snacks and Sides

Cuisine Italian

Keyword Dough Balls, Pizza Dough Balls

Prep Time 20

Cook Time 8

Servings

Calories 77kcal

Equipment

20cm round cake tin
air fryer

Ingredients

250 g strong white bread flour
½ tsp caster sugar
½ tsp salt
2 tsp easy-blend dried yeast (5g)
150 ml warm water
2 tbsp tomato purée
1 tsp water
½ tsp granulated sweetener
1 tsp mixed herbs
½ tsp garlic granules
black pepper to taste
50 g light mozzarella cut into 16 x 1cm cubes
20 g pepperoni diced
low-calorie cooking spray

To serve

1 tbsp reduced-fat spread
1 tsp garlic granules

Metric - US Customary

Instructions

Sift the flour into a large mixing bowl. Stir in the yeast, caster sugar and salt until evenly mixed.
Add the warm water and mix until the dough starts to come together. Press the dough together into a ball, then turn out onto a lightly floured surface.
Knead the dough for 10 minutes until smooth and elastic. Spray the mixing bowl with a little low-calorie cooking spray and use it to grease the bowl. Place the dough, seam-side down in the greased bowl and cover with a plate. Put it in a warm place to prove for 1 hour, until the dough has at least doubled in size and feels puffy when pressed.
In a small bowl, combine the tomato purée, water, sweetener, mixed herbs, garlic and pepper and mix until smooth. Leave to one side. Spray the cake tin with low-calorie cooking spray and grease well.
Turn the dough out onto the surface and lightly knead just four or five times. Form into a smooth ball placing seam-side down on the surface.
Divide the ball of dough into 16 equal-sized pieces. Take the first piece of dough, place it on the work surface and flatten it into a round with your hands.
Spread a little of the tomato purée mixture into the centre of the dough, add one of the cubes of mozzarella and some of the pepperoni. Fold the edges in to encase the filling inside the dough ball pinching firmly to seal. Gently roll in your hands to make a smooth ball. Repeat this process until you have made 16 dough balls.
Grease a 20cm round cake tin with a little reduced-fat spread. Place all the dough balls seam-side down in the prepared tin, setting them closely together. Cover with a plate and put them in a warm place to prove for a further 30 minutes, until they are puffy when pressed, have increased in size and are joining together.
Remove the plate and place the tin into the air fryer and cook at 180°C for 8 minutes until golden brown and joined together. Depending on the size of your air fryer you may need to use two smaller tins or cook in batches.
In a bowl, add the spread and garlic and mix until smooth. Once cooked, brush the dough balls with the garlic ‘butter’, remove from the tin and place onto a serving plate.

Video

Notes

Tip: Make sure to measure the yeast accurately, using a set of measuring spoons. It's important to measure 2 level teaspoons, not rounded or heaped teaspoonfuls. Make sure to use water that is warm as this will help activate the yeast. Water that is too hot or too cold will not work. Use caster sugar in this recipe as it helps activate the yeast (replacing caster sugar with artificial sweetener won't work).

Tip: Make sure to knead the dough for a full 10 minutes. This will ensure the gluten in the dough becomes elastic enough to get a good rise when cooked. It's worth timing the 10 minutes, as it's longer than you think when kneading!

Nutrition

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Pizza Dough Balls

Pinch of Nom — Mon, 12 May 2025 15:45:30 +0000

Pizza Dough Balls | Slimming & Weight Watchers Friendly

Anyone who has tried our Tear & Share Garlic Dough Balls is about to fall in love with this recipe! Two delicious dishes in one, we’ve packed our favourite pizza topping inspired ingredients inside of gooey-in-the-middle, crispy-on-the-outside dough balls. Who will you share them with?

Course Snacks and Sides

Cuisine Italian

Keyword Dough Balls, Pizza Dough Balls

Prep Time 20

Cook Time 12

Servings

Calories 77kcal

Equipment

1 20cm round cake tin

Ingredients

250 g strong white bread flour
½ tsp caster sugar
½ tsp salt
2 tsp easy-blend dried yeast (5g)
150 ml warm water
2 tbsp tomato purée
1 tsp water
½ tsp granulated sweetener
1 tsp mixed herbs
½ tsp garlic granules
black pepper to taste
50 g light mozzarella cut into 16 x 1cm cubes
20 g pepperoni diced
low-calorie cooking spray

To serve

1 tbsp reduced-fat spread
1 tsp garlic granules

Metric - US Customary

Instructions

Sift the flour into a large mixing bowl. Stir in the yeast, caster sugar and salt until evenly mixed.
Add the warm water and mix until the dough starts to come together. Press the dough together into a ball, then turn out onto a lightly floured surface.
Knead the dough for 10 minutes until smooth and elastic. Spray the mixing bowl with a little low-calorie cooking spray and use it to grease the bowl. Place the dough, seam-side down in the greased bowl and cover with a plate. Put it in a warm place to prove for 1 hour, until the dough has at least doubled in size and feels puffy when pressed.
In a small bowl, combine the tomato purée, water, sweetener, mixed herbs, garlic and pepper and mix until smooth. Leave to one side. Spray the cake tin with low-calorie cooking spray and grease well.
Turn the dough out onto the surface and lightly knead just four or five times. Form into a smooth ball placing seam-side down on the surface.
Divide the ball of dough into 16 equal-sized pieces. Take the first piece of dough, place it on the work surface and flatten it into a round with your hands.
Spread a little of the tomato purée mixture into the centre of the dough, add one of the cubes of mozzarella and some of the pepperoni. Fold the edges in to encase the filling inside the dough ball, pinching firmly to seal. Gently roll in your hands to make a smooth ball. Repeat this process until you have made 16 dough balls.
Grease a 20cm round cake tin with a little reduced-fat spread. Place all the dough balls seam-side down in the prepared tin, setting them closely together. Cover with a plate and put them in a warm place to prove for a further 30 minutes, until they are puffy when pressed, have increased in size and are joining together.
Preheat the oven to 200°C.
Remove the plate and place the tin into the oven for 10-12 minutes until golden brown and joined together.
In a bowl, add the spread and garlic and mix until smooth. Once cooked, brush the dough balls with the garlic ‘butter’, remove from the tin and place onto a serving plate.

Video

Notes

Nutrition

The post Pizza Dough Balls appeared first on Pinch Of Nom.