Blog Page 57

Slimming world Bfree pastie

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Make
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0

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Egg, whipped (p)
2 Tbsp. Black pepper
4 ASDA Bfree Multigrain wraps (4Heb/4=1 Heb per person)
175g Potatoes, finely chopped
175g Swede, finely chopped (s)
350g Chuck steak, chopped to mince (p)

Method

Chop the meat until it resembles mince, or pass through a food processor, place in a glass bowl.
Add the other ingredients & mix well. Season with the pepper.
In a deep saucepan, cook the ingredients until the meat is cooked & the veg is done.
Using one wrap, place a quarter of the mix on the centre of it, fold the wrap to resemble a pastie, using cocktail sticks, hold the wrap in place, coat with egg wash & place on an oven tray covered with greaseproof paper.
Preheat the oven to 165C & cook for 20 mins or until nicely browned.

Source

Chicken & Mixed Bean casserole-2

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Make
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0

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1 Tbsp. Dried parsley
2 garlic cloves, finely chopped (s)
250g Pre-cooked chicken pieces (p)
400g Mixed beans in mild chilli sauce
500g Passata (s)

Method

In a casserole dish, sprayed with frylight, cook the onion s until soft, add garlic & chilli.
Add chicken, passata, beans & parsley, bring to the boil then reduce the heat to a simmer.
Per-heat the oven to 90C (Eco setting).
Cook for at least 2hrs.

SOURCE

Slimming world Cabbage & Bacon

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Make
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0

Serves 2

Ingredients

½ Tsp Caraway seeds
½ Tsp Chilli powder
1 Onion, finely sliced (s)
1 Garlic clove, finely chopped (s)
4-5 Slices of smoked bacon, cut into small pieces (p)
250g Savoy cabbage (s)
S & P

Method

Chop the savoy cabbage in half; remove the heart, then cut the cabbage into fine slices, set aside.
Heat a frying pan, spray with frylight, cook the onion & garlic until soft, add the bacon, cook for 5 mins, add the cabbage & mix well, add the chilli powder, caraway seeds & cook for 10 mins, season well.

SOURCE

Slimming world Chicken Bhuna

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Make
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0

Serves 2

Ingredients

½ Tsp chilli powder
1 Tsp turmeric
1 Tsp cumin
1 Tsp paprika
1 Lemon, juiced (s)
1 Onion (s)
1 Red pepper, deseeded & sliced thinly (s)
1 green pepper, deseeded & sliced thinly (s)
2 garlic cloves, crushed (s)
100g green peas (s)
100g Snap peas (s)
100g Fat free natural yogurt (c)
150g Basmati rice
200g Chicken stock
460g Chicken thighs, skinless (p)
Handful of Coriander, chopped

Method

Mix the yogurt with half the turmeric, the cumin, paprika, chilli powder, lemon juice & garlic in a large glass bowl, mix well then marinade the chicken in the mixture for at least 15 mins. Set aside.
In a large frying pan, sprayed with frylight, cook the onions until cooked but not browned.
Add the marinaded chicken & peppers. Cook for 10 mins.
Add the rice, stock, peas, the rest of the turmeric & cinnamon, cover & cook until all the liquid has been absorbed, leave covered for 5 mins with the heat off. Garnish with the fresh coriander. Serve with a side salad.

Source

Chicken Burgers

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Make
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0

Serves 2

Ingredients

½ Tsp Chilli powder
½ Onion (s)
1 Egg (p)
1 Tsp Dried parsley
250g Pre-cooked chicken (p))
S & P

Method

Place the chicken, chilli, parsley & onion in a food processor, reduce to small pieces, place in a bowl, add the egg & S&P. Mix together & chill for 30 mins, remove from the fridge & mould into 4 burgers, place on greaseproof paper & chill until ready to cook.
Pre-heat the oven to 180C, place the greaseproof paper on a flat tray & cook for 15 mins then remove & turn over, continue to cook for a further 15 mins, serve with wedges.

SOURCE

Chicken Rogan Josh

By
Make
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0

Serves 2

Ingredients

1 Onion, sliced (s)
1 Cinnamon stick
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tbsp. Madras hot curry
1 Tbsp. Tomato puree (s)
2 Garlic cloves, crushed (s)
6 Cardamom seeds, crushed
6 Cloves
6 bay leaves
200g Fat free Normandy natural Fromage Frais (c)
400g Chopped tomatoes (s)
460g Chicken thighs cut into chunks (p)
S & P
Fresh Coriander

Method

Pre-heat the oven at 90C (Eco setting)
In a casserole dish sprayed with frylight, brown the chicken, remove & set aside.
Cook the onion until soft, add the garlic, cardamom seeds, cinnamon stick, cloves, bay leaves & spices, cook for a few minutes, add the tomato, chicken, tomato puree, a handful of fresh coriander & seasoning. Place in the oven & cook for at least 1 hr. Remove the Fromage Frais from the fridge, allow to come to room temperature, remove the casserole dish from the oven, remove cinnamon stick, allow to cool slightly, add the fromage frais, 1Tbsp at a time, mixing each time.
Serve with rice.

SOURCE

Slimming world Chicken Soup

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Make
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0

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Carrot, finely chopped (s)
1 Celery, finely chopped (s)
1 Bouquet Garni
1 Chicken breast (p)
1 Knorr stockpot
1 Ltr cold water
Sprinkle of pepper

Method

Place the onion, carrot, celery, chicken & bouquet garni in a deep saucepan, add the cold water.
Slowly bring to the boil, add the stockpot & simmer for 1.5 to 2 hrs, remove the chicken & allow to cool, using two forks, pull the chicken to pieces then return to the saucepan, remove the bouquet garni, season the soup with the pepper & serve in warmed soup bowls.

SOURCE

Slimming world Chicken Stroganof

By
Make
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0

Serves 2

Ingredients

½ tsp English mustard
1 Knorr chicken stockpot
1 Onion, finely chopped (s)
1 Tbsp. Red wine vinegar
1 Tbsp. Paprika
1 Tbsp. Turmeric
2 Garlic cloves (s)
200mL Knorr veg. stock
200g Mushrooms, quartered (s)
250g Fromage Frais (c)
460g Chicken thighs cut into chunks (p)

Method

Cook the chicken in a large frying pan, sprayed with frylight, until the meat is white.
Add the red wine, onion, garlic, cook until the onions are soft, add the chicken stockpot, and allow to melt, mix well.
Add mushrooms, paprika & veg. stock, season well, bring to the boil & cook until the liquid has been reduced by 75%.
Cook the rice as per instructions on the package, colour the rice with the turmeric if you want.
Remove the chicken from the direct heat, allow cooling for 1 minute, adding the fromage frais, 1 tbsp. at a time, mixing well before adding the next spoonful, add the mustard, returning to a LOW heat and gently keeping warm until the rice is ready. Plate up.

SOURCE

Slimming world Chicken Vindaloo

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Make
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0

Serves 4

Ingredients

1Tsp Turmeric
1Tsp Cumin
1 Tsp Coriander
1 Tsp Garam masala
1Tbsp Porch Phoron
1 Tbsp. Hot paprika
*1 Tbsp. Garlic/ginger puree
1 Tbsp. white vinegar
1 Tbsp. Sweetener
1 Onion, sliced (s)
1 Chilli, sliced, (leave the seeds in for a hotter taste) (s)
100g Pre-cooked Waxy potatoes
400g Chopped tomatoes (s)
460g Skinless chicken thighs (p)
* Or use separate garlic & ginger, crushed down to a paste

Method

Spy a frying pan with frylight, cook the Panch Phoron until they pop, add the onion & chilli, cook until soft, add the spices except the garam masala & mix well.
Add the potato, vinegar, sweetener, tomatoes & chicken, cook for 20 mins until the chicken is fully cooked. Add the garam masala a few minute before serving.

SOURCE

Chicken, baked beans & leek casserole

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Make
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0

Serves 2

Ingredients

1 Medium size Leek, finely sliced (s)
1 Onion, finely sliced (s)
1 Tsp Dried Tarragon
1 Tbsp. Tomato Puree
1Tbsp Red wine vinegar
4 Large tomatoes, chopped into small pieces (s)
400g baked beans (p) (f)
400mL Chicken stock
460g Chicken thighs, skinless (p)
Salt & Pepper

Method

Pre-heat the oven to 180C.
Cut the chicken into 2.5cm chunks, cook in a casserole dish until lightly cooked, add red wine, onion & leeks, allow the onions to soften, add the tomatoes, tarragon, baked beans, tomato puree & chicken stock, season well.
Bring to the boil then reduce to a simmer for 5 mins, cover, & remove to the oven, cook for several hours on a “eco” setting (90C) serve with veg of your choice or rice.

SOURCE

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