Blog Page 63

Slimming world Chicken Curry with egg fried rice

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Make
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0

Serves 2

Ingredients

1 Onion, finely chopped
1 Chilli, de-seeded, finely chopped
1 Spring onion, finely sliced
1 Knorr Chicken stockpot
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Coriander
1 Tbsp. Hot madras curry powder
1 Tbsp. Light soy sauce
2 Garlic cloves, crushed
2 Eggs
100g Long grain rice
200mL Chicken stock
250g Pre-cooked chicken chunks
400g Chopped tomatoes
Handful of frozen peas

Method

Cook the rice as per packet instructions, drain in a sieve, cover & set aside, allow to cool.
In a frying pan, sprayed with frylight, cook the onions until soft, add the chilli & garlic, cook for a few mins, add the spices & mix well, cook for 5 mins, add the chicken, cook for a few mins then add the tomatoes & stock, bring to the boil then reduce the heat to a simmer, cover & cook for 30 mins until the chicken is cooked.
In a wok, sprayed with frylight, cook the rice for a few minutes, adding light soy sauce to help prevent it sticking & for flavour, add the spring onion & peas, mix well, push the rice to one side of the wok, crack the two eggs in the empty part of the wok & cook, breaking up as it cooks until it looks like scrambled egg then mix with the rice.
Cook until the rice is fully heated, plate up & add the chicken curry.

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Slimming world Chicken curry with spinach

By
Make
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0

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tsp Madras curry powder
1 Tbsp. Tomato puree (s)
1 Tbsp. Sweetener
120g Frozen spinach (s) (c)
200g Fat free Normandy Fromage Frais (c)
400g Chopped tomatoes (s)
400g Chicken thighs cut into small pieces (p)

Method

In a bowl, mix together all the spices, fromage frais & the chicken until fully mixed, cover & place in the fridge for at least 1Hr.
In a frying pan, sprayed with frylight, cook the onion until soft, add the chilled chicken & stir together (the fromage frais may split, don’t worry) cook for 10 mins then add the tomatoes, sweetener & tomato puree, cook for 20 mins until the liquid has thickened & the liquid has almost gone.
In the microwave cook the spinach for 4 mins, drain, when all water has drained add to the chicken, mix completely, then serve with veg of your choice.

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Slimming world Chicken in Ragu sauce

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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)
3 Maris piper potatoes
6 SW meatballs (p)
200g Pasta of your choice (f)
360g Chicken thighs (p)
400g Chopped Tomatoes (s)

Method

Fry the chicken in a frying pan, sprayed with frylight, until browned, set aside.
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.
Add the chicken, bring to the boil then reduce to a simmer, add the tomato puree, cook for 20mins or until thickened.
Boil the potatoes for 5 mins, drain then spread in a single layer on a tray, spray with frylight, add seasoning of your taste then cook for 25 mins at 180C.

Chicken, Beef mince & Wedges

By
Make
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0

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Knorr dark beef stockpot
1 Tomato, thinly sliced (s)
1 Lettuce leaf, cut into 4 (s)
2 Chicken breasts, butterflied (p)
3 Maris piper potatoes cut into wedges
60g Cheddar (2 Hea/2= 1Hea per person)
250g Lean beef mince (p)

Method

Pre-heat the oven to 180C.
Cut each Chicken breast horizontally, open up (butterflied), cover with Clingfilm then using a rolling pin, tap the chicken to an even thickness, in a small pan cook each breast until browned, turn over & repeat, remove & keep warm.
Cut the potatoes into wedges & place in water, bring to the boil, cook for 5 mins, drain, then place on a tray in a single layer, spray with frylight, add seasoning of your choice. Cook for 20-25 mins.
In a frying pan, cook the onion until soft, add mince & brown, add the stockpot & mix, cook for 20-25 mins.
Plate up with the chicken on the bottom, add the lettuce leaf, and mince on top of the chicken, the tomato on top of that.
Sprinkle the cheese over the mince then put under a hot grill until the cheese melts, add the wedges.

SOURCE

Slimming world Egg, Curry, Rice

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Make
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0

Serves 2

Ingredients

1 Knorr Chicken stockpot + 150mL Hot water
1 Tbsp. Sweetener
2 Red onions, sliced (s)
2 Tbsp. Hot madras curry powder
4 medium size eggs (p)
100g Long grain rice (f)
400g Chopped tomatoes (s)

Method

Boil the eggs for 5 mins then cool rapidly, set aside.
In a frying pan, sprayed with frylight, cook the onions until soft. Add the madras curry powder & mix, cook for 5 mins then add the tomatoes & sweetener bring to the boil, cover, then reduce the heat to a simmer, cook for 20 mins.
In the meantime cook the rice as per instructions on the package, drain, cover & steam until the curry is ready.
Carefully shell the eggs & cut from top to bottom, plate up.

SOURCE

Slimming world Lamb Keema

By
Make
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0

Serves 4

Ingredients

½ Lemon juice (s)
½ Turmeric
1 Onion, finely sliced (s)
1 Knorr Curry flavourpot (2 syns/4=0.5 syn per person)
1 Knorr Vegetable stockpot
2 Garlic cloves, crushed (s)
2 Chillies (s)
4cm Ginger, grated
100g Frozen peas (p)
400g Chopped Tomatoes (s)
400g Lean lamb mince (p)
(Waitrose essential British lamb mince lean typically 10% fat) (0.5 syn per 100g)
(Tesco lean lamb mince less than 16% fat) (3.5 syn per 100g)
Handful of fresh Coriander

Method

In a frying pan, sprayed with frylight, cook the onion until soft, add the garlic, chilli, turmeric & ginger, cook for a few minutes, add the stockpot & mix, add the mince & cook until its browned, braking up any lumps. Add Flavourpot & mix.
Add the tomatoes & cook for 20-25 mins until the mince is cooked; add the coriander, peas & lemon juice.
Serve with rice & veg. of your choice.

SOURCE

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)

Source

Slimming world Nacho-style Feast

By
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
-
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.

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