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1. Preheat the oven to 180c/350f.
2. Add the grated cheese, cream cheese, paprika and salt into a bowl. Mix until combined.
3. Slice the jalapeno peppers open and hollow out the seeds and cores.
4. Stuff the peppers with the cheese mixture.
5. Beat the eggs in a bowl. Then pour the flour into a separate bowl and the breadcrumbs into another bowl.
6. Dip each jalapeno popper in the flour, then egg, then breadcrumbs.
7. Place on a baking tray lined with greaseproof or parchment paper.
8. Spray the jalapeno poppers with oil.
9. Bake in the oven for 20-25 minutes until golden and crisp.
10. Remove from the oven, leave to cool for 10 minutes then enjoy.

For more tasty Super Bowl recipes, check out how to make homemade guacamole.

1. Roughly chop the spring onions, chilli and cherry tomatoes.
2. Add the spring onion, chilli, tomatoes, coriander and lime into a jug. Blitz until smooth.
3. Scoop the flesh from the avocados and briefly mash.
4. Add the avocado into the jug with the other ingredients. Blitz until you’re happy with the consistency of the guacamole (chunky or smooth).
5. Season if necessary then serve.

TIP! Prepare in advance and store in the fridge until needed.

1. Preheat the oven to 180c/350f and heat some oil in an oven dish.
2. Meanwhile, chop the potato, carrot and cauliflower into equal size pieces. Slice the onion into half-moons.
3. When the oil in the oven dish is hot, pour the chopped and sliced vegetables in. Stir then cook in the oven for 20 minutes (stirring half way through cooking).
4. Remove from the oven and add the curry powder, tomato puree, rice and green beans.
5. Dissolve the stock cube in boiling water then top the oven dish up with the stock until the ingredients are just covered. Season to taste.
6. Mix together then cover in foil. Place back in the oven for a further 20 minutes, stirring half way through cooking.
7. Split the biryani between 4 food-safe containers and sprinkle over the cashews, sliced red chilli and freshly chopped coriander.
8. Store for up to 4 days in the fridge and enjoy chilled or reheated.

Check out loads more of my calorie counted meal prep recipes.

1. Pre-heat the oven to 180c/350f.
2. Finely slice the onion and garlic.
3. Heat some oil in a saucepan and add the onion, garlic, cider vinegar and chipotle paste.
4. Fry for 5 minutes.
5. Add the chopped tomatoes and season. Stir together and leave to simmer for 10 minutes.
6. Meanwhile, add the chicken and peppers to an oven dish.
7. After 10 minutes, pour the tomato chipotle sauce over the chicken.
8. Cook in the oven for 30-40 minutes, stirring the peppers half way through cooking.
9. When the chicken is cooked through, remove from the oven.
10. Separate the sauce from the chicken and slice the chicken into strips.
11. Take 4 food-safe containers and split the cooked rice between them.
12. Then split the chicken, peppers and sauce between them.
13. Garnish with freshly chopped coriander and store in the fridge for up to 4 days.

For loads more meal prep ideas, check out my other meal prep recipes.

1. Add all the ingredients to a blender or personal blender.
2. Blitz for approx. 1 minute, or until the smoothie is nice and smooth. Add a dash of water if it’s too thick.
3. Serve straight away whilst still cold and enjoy.

Tip! You can store your smoothie in a flask to enjoy throughout the day at work.

1. Slice the onion into half-moons and finely chop the garlic.
2. Heat some oil in a saucepan then fry the onion and garlic for 5 minutes.
3. Add the tomatoes, flour, curry powder and crumble in the stock cube. Mix together.
4. Stir in the leftover turkey and top up the curry with water until the ingredients are just covered.
5. Season and leave to simmer for 20-25 minutes.
6. When you’re happy with the consistency of the sauce, serve with rice and enjoy.

Love curry? Check out all my other curry recipes.

1. Melt the butter in a saucepan or in the microwave.
2. Place the biscuits into a zip-lock bag and smash into breadcrumb size pieces using a rolling pin.
3. Mix the butter and biscuits together and pour into a 7 inch tin lined with greaseproof or parchment paper.
4. Compact the biscuit down to form a base and leave to chill in the fridge.
5. Meanwhile, soak the gelatine in water for 5 minutes and heat the cream in a saucepan (do not let it boil).
6. Dissolve the soaked gelatine in the cream and leave to cool.
7. Take a bowl and mix together the cream cheese, icing sugar, vanilla extract and baileys.
8. Mix in the gelatinous cream then pour the cheesecake mixture onto the biscuit base.
9. Chill for at least 2 hours until firm then dust with cocoa powder and enjoy.

For more cheesecake recipes, check out my eton mess cheesecake kabobs.

1. Pre-heat the oven to 180c/350f.
2. Lay the crackers on a 15-inch baking tray lined with greaseproof or parchment paper.
3. Melt the butter in a saucepan then add the sugar. Stir and bring up to a simmer.
4. Simmer whilst stirring continuously for 5 minutes.
5. Spread the toffee evenly over the crackers then bake in the oven for 5 minutes. Then leave to cool.
6. Melt the dark chocolate in a saucepan or microwave and spread it over the toffee crackers.
7. Sprinkle over the M&M’s and drizzle over melted white chocolate.
8. Leave in the fridge for at least 1 hour to set. Then crack into 30 pieces and enjoy.

For more Christmas treats, check out my easy fudge recipe.

1. Add all the ingredients to a saucepan.
2. Stir over a low heat until the butter has melted and sugar dissolved.
3. Bring to a gentle simmer and simmer for 15 minutes whilst stirring continuously.
4. Drop a small amount of the fudge in cold water. Remove from the water and If you’re able to form a ball with it, then it’s ready.
5. Remove the saucepan from the heat and pour the fudge into a dish lined with greaseproof or parchment paper.
6. Spread evenly so it’s of equal thickness then leave in the fridge for at least 1 hour.
7. Cut the fudge into 25 squares and enjoy.

Tip! Store the cut fudge in the fridge until you’re ready to eat it.

1. Pre-heat the oven to 180c/350f.
2. Slice each bacon rasher into 4 equal sizes.
3. Wrap each cocktail sausage in the bacon.
4. On a floured surface roll out the puff pastry to approx. 5mm thick.
5. Slice the pastry into 8 equal lengths and wrap each sausage in the puff pastry.
6. Place all the pigs in blankets on a baking tray lined with greaseproof of parchment paper.
7. Sprinkle with sesame seeds then cook for 25 minutes, turning halfway through cooking.
8. When golden and cooked through, serve straight away and enjoy.

Check out all my other recipes perfect for Christmas.