Blog Page 63

Mushroom & Tarragon Chicken

By
Make
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0

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Knorr chicken stockpot
1.5 Tsp Dried tarragon
1 Tbsp. Dijon mustard
1 Tbsp. Tomato puree (s)
125mL White wine vinegar
125g Quark
125g Mushrooms (s)
360g Chicken breast, cut into chunks (p)
S & P

Method

In a frying pan, sprayed with frylight, cook the chicken until browned, remove & set aside.
Cook the onions until soft, add the mushrooms, stockpot, mustard and white wine vinegar, return the chicken to the pan, and cook on a medium heat for 20 mins.
Remove from the heat & add the quark, (previously removed from the fridge & allowed to come to room temperature) 1 tbsp at a time & mix before adding more, sprinkle with the tarragon & serve with rice of your choice.(use fresh tarragon if preferred)

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Slimming world Nacho-style Feast

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Make
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0

Serves 2

Ingredients

1 Knorr Dark Beef stockpot
1 Onion, finely chopped (s)
1 Red pepper, deseeded & finely sliced (s)
*1 Green Jalapeno chilli, finely chopped (s)
1 Tbsp Cumin
1 Tbsp Paprika
1 Tbsp Seasoning for your potatoes
2 Fresh tomatoes, cut into small cubes (s)
2 large Maris piper potato, Cut into wedges
2 garlic cloves (s)
2 Tbsp Fajita seasoning
60g Mature cheddar (2 Hea/2=1 Hea per person) or 6 syns per person if not used as a Hea
250g 5% or less Beef mince (p)
400g Chopped tomatoes (s)
*= optional

Method

Preheat the oven to 180C.
Cook the wedges for 5 mins in water then drain, place on an oven tray & spray with frylight then season with seasoning of your choice. Cook for 30 mins in the oven.
In a frying pan, sprayed with frylight, cook the onions until soft, add garlic, pepper & spices for 5 mins add the mince , chopped tomatoes & stockpot, cook until the liquid has almost gone. Remove from the heat.
In a shallow bowl, tip the mince in then add the fresh tomatoes all over, place the wedges around the edge, add the Jalapeno chilli if used, then sprinkle the cheese all over, put under a hot grill for 10 mins or until the cheese has melted.

Source

Slimming world Ragu sauce

By
Make
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0

Serves 4

Ingredients

1 Onion, finely chopped
1 Carrot, grated (s)
1 Knorr stockpot
1 Tsp Dried basil
1 Tbsp. Tomato purees (s)
1 Tbsp. Sweetener
3 Garlic, crushed (s)
400g Chopped Tomatoes (s)
500mL Passata (s)

Method

In a frying pan, sprayed with frylight, cook the onion for 5 mins, add the garlic & cook for 2 mins, add the stockpot & dissolve. Add the carrot, tomatoes, passata & sweetener, sprinkle over with the basil.
Bring to the boil then reduce to a simmer, add the tomato puree, cook for 20mins or until thickened.
Serve with meatballs & pasta.

Source

Roast Pepper & Ginger Soup

By
Make
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0

Serves 4

Ingredients

1 Onion, finely chopped, finely chopped (s) (0pp)
1 Garlic clove, finely chopped (s) (0pp)
2 Red peppers, roasted & cut into pieces (s) (0pp)
3cm Cube of root ginger, finely chopped (0pp)
200ml Vegetable stock
400g Chopped tomatoes (s) (0pp)
S & P

Method

On a gas cooker roast the peppers until they are blackened all over, pop in a plastic bag & seal for 5 minutes then rub the skin off through the bag, remove & cut the flesh off, throwing the centre stork & seeds away.
In a saucepan, sprayed with frylight, cook the onion for 5 mins add the garlic & ginger, cook for a further 5 mins then add the tomato, peppers & stock, mix well then bring to the boil.
Cover & reduce the heat to a simmer & cook for 20 mins. Remove from the heat; season & using a hand blender reduce to a smooth soup, serve in warmed soup bowls.

SOURCE

Roasted Butternut Squash

By
Make
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0

Serves 2

Ingredients

1 Onion, finely chopped (s) (0pp)
1 Garlic, finely chopped (s) (0pp)
1 Knorr dark beef stockpot (1pp)
1 Medium size butternut squash (s) (0pp)
1 Tsp Olive oil (2 syns/2=1 syn per person) (1pp)
120g 5% beef mince (p) (2pp per person)
120g Sainsbury’s Golden vegetable savoury rice (2pp per person)
400g Chopped tomatoes (s) (0pp)
Bouquet garni
S & P

Method

Preheat the oven to 180C.
Cut the butternut squash in half, lengthways, scoop out the seeds. Using a spoon, scoop out the flesh until the sides are about 1cm thick, using a food brush, coat the inside of the squash with olive oil, place on an oven tray, cook for 30-40 mins until the squash has browned.
At the same time, in a frying pan sprayed with frylight, cook the onion & garlic for a few mins until the onion is soft.
Add mince, cook until browned, add stockpot, and mix well. Add tomatoes, bouquet garni, cook for 25 mins.
Cook rice as per instructions on packet.
Remove squash from oven; add rice to one half, mince to the other, remembering to remove the bouquet garni! Season with S & P
Return to the oven & cook for a further 10 mins, serve while hot.

Source

Roasted Butternut Squash with savoury rice

By
Make
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0

Serves 2

Ingredients

1 Medium size butternut squash (s) (0pp)
1 Tsp Olive oil (2 syns/2=1 syn per person) (1pp)
120g Sainsbury’s Golden vegetable savoury rice (2pp per person)
S & P

Method

Preheat the oven to 180C.
Cut the butternut squash in half, lengthways, scoop out the seeds. Using a spoon, scoop out the flesh until the sides are about 1cm thick, using a food brush, coat the inside of the squash with olive oil, place on an oven tray, cook for 30-40 mins until the squash has browned.
Cook rice as per instructions on packet.
Remove squash from oven; add rice to one half, Season with S & P
Return to the oven & cook for a further 10 mins, serve while hot.

Source

Spicy Louisiana Chicken

By
Make
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0

Serves 2

Ingredients

1 Lemon, juiced (s)
1 Onion, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1 Tbsp. Tomato puree (s)
1 Tbsp. Tabasco
2 Garlic, finely chopped (s)
2 Tbsp. Schwartz perfect shake chicken herb & spice blend
400g Chopped tomatoes (s)
615 g Skinless Chicken thighs (p)

Method

In a frying pan, sprayed with frylight, cook the onion, chilli & garlic until soft.
Add chicken, lemon juice & chicken spice.
Cook for several minutes until the chicken has changed to white, add the tomato, tomato puree & add tabasco to taste.

SOURCE

Spicy Mexican meatballs

By
Make
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0

Serves 4

Ingredients

1 Chilli. Deseeded & finely sliced (s)
1 Red pepper, finely sliced (s)
1 Garlic, finely chopped (s)
1 Onion, finely chopped (s)
1 Knorr Mexican Flavourpot (1.5 syns/4=0.375 syns per person)
1 Tbsp. Tomato puree (s)
12 SW meatballs (p)
200g Pasta of choice (f) I used Armoniche.
400g Chopped tomatoes (s)
400g Baked beans (p) (f)
400g 5 bean salad (p) (f)

Method

In a saucepan, sprayed with frylight, cook the meatballs until browned all over, set aside & keep warm.
Pre-heat the oven to (Eco) or 90C.
In a casserole pan, sprayed with frylight, cook the onion, garlic, chilli & red pepper until soft.
Add the tomatoes, beans & 5 salad, mix.
Add the Mexican flavourpot, bring to the boil then add the meatballs & cook for at least 1 hr.
Cook the pasta as per the instructions on the package. Plate up.

source

Sticky Pork Ribs with egg fry rice

By
Make
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0

Serves 2

Ingredients for Ribs

1 Tbsp. Chinese 5 spice
1 Tbsp. grated ginger
1 Tbsp. Apple Vinegar
1 Garlic cloves, finely chopped (s)
3 Tbsp. Honey (7.5 syns/4= 1.8syns per person)
150ml passata (s)
400g Pork rib rack (28syns/4=7 syns per person)

Method

Cut the rack of ribs into individual ribs.
Mix all the ingredients in a bowl & drop the ribs in, marinate for as long as possible.
Pre heat the oven to 200C.
Using a roasting tin add a small amount of water to help keep the ribs moist then place a wire rack either in the tin or on the top & place the ribs on top, cook for 10 mins then remove & turn over, coat with the remaining marinade then return to the oven for a further 10 cooking, repeat until the marinade has all gone & the ribs are sticky.

Ingredients for Egg fried rice

3 Eggs (p)
50g Frozen peas (p) (f)
100g Easy cook rice

Method

Pre-cook the rice, drain then set aside & allow it to cool.
When you have put the ribs in for their last 10 mins then heat a wok up, add frylight, when hot break the eggs in.
Using a wok scoop keep on turning the eggs until they are all broken up & they are all scrambled.
Now add the rice & keep stirring until mixed then add the peas, cook until the rice is hot then serve with the ribs.

SOURCE

SW Meatballs in onion gravy with mash, peas & carrots

By
Make
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0

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Knorr beef stockpot
1 Tbsp. Sweetener
2 carrots, thinly sliced (s)
2 large potatoes, boiled & mashed
6 SW meatballs (p)
100g frozen garden peas (f)
150mL boiling water
250g pot of Fromage frais (c)
S & P

Method

Peel, cut & boil the potatoes, for 20mins then mash.
In a frying pan, sprayed with frylight, cook the meatballs while you make the onion gravy.
Cook the onions in a saucepan, sprayed with frylight, until soft, add a Knorr beef stockpot & 150mL of boiling water, add the sweetener, meatballs, bring to the boil then simmer while waiting for the potatoes to cook.
In a saucepan of water, cook the carrots for 10 mins, adding the peas after 5mins drain & set aside, keeping warm.
Add Fromage frais a Tbsp. at a time to the mash until it’s as smooth as you like!
Plate up, season & enjoy……

SOURCE

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