Roasted Butternut Squash

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September 5, 2018

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

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September 4, 2018

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.

Spicy Mexican meatballs

By

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September 4, 2018

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.

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Sticky Pork Ribs with egg fry rice

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September 4, 2018

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.

SW Meatballs in onion gravy with mash, peas & carrots

By

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September 4, 2018

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……

Sweet Potato & Leek soup

By

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September 4, 2018

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Knorr Vegetable stockpot
1 Leek, chopped into small pieces (s)
2 Sweet potatoes, peeled & chopped into cubes
500ml cold water
S & P

Method

In a deep saucepan, sprayed with frylight, cook the onion until soft; add the leek, sweet potato & stockpot.
Mix well until stockpot has melted, add 500ml cold water, bring to the boil, reduce heat & cook for 20 mins.
Remove from the heat & using a hand blender, reduce to a smooth soup, season to taste.

Cheesy Tuna Pasta Bake: A Comforting Classic in Every Bite!

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September 3, 2018

Serves 2

Ingredients

– 1 packet of Colman’s Tuna Pasta Bake mix (3.75 syns or 2 points per person)

– 60g Cheddar cheese, grated (1 Healthy Extra A or 3 points per person)

– 100g cooked pasta (1 point per person)

– 112g tuna in spring water, drained (1 point per person)

– 250ml skimmed milk (2.25 syns or 1 point per person)

Method

Cook the Pasta:Follow the packet instructions for cooking the pasta. Once done, drain and set aside.
Prepare the Sauce:In a small saucepan, mix a little of the milk with the Colman’s sauce mix to form a paste. Gradually add the rest of the milk, stirring well.
Combine and Thicken: Bring the mixture to a gentle boil. Add the drained pasta and tuna, stirring for about 1 minute on a low simmer until the sauce thickens.
Assemble and Grill: Divide the mixture into two shallow, heatproof dishes. Sprinkle each with grated Cheddar cheese.
Melt and Serve: Place the dishes under a hot grill until the cheese is golden and bubbling. Serve with a fresh side salad for a complete meal!

Slimming world Chicken Tikka

By

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September 3, 2018

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Garlic, finely chopped (s)
1tbsp Sweetener
2tbsp Lemon juice (s)
2tbsp Schwartz Tikka mix
4tbsp Fat free yogurt (c)
250g Fresh Chicken chunks (p)
400g Chopped tomatoes (s)
S & P
Rice of your choice ( This is Red Carmargue rice )

Method

In a glass bowl, add 1tbsp Tikka mix, yogurt, lemon juice, & chicken, mix together, cover & marinate as long as possible, but at least 1hr.
In a frying pan, sprayed with frylight, cook the onion, garlic until soft, add 1tbsp Tikka mix, tomatoes & sweetener, cook together for 1 minute, and add the chicken, throwing the marinade away. Cook on a medium heat for 15—20 mins until the chicken is cooked.
Cook the rice as per instructions on packet.
Serve with a side salad.

source

Slimming world Chicken & Veg

By

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September 3, 2018

Serves 2

Ingredients

½ Broccoli head (s)
½ Cauliflower head (s)
1 Knorr Chicken stockpot
2 Skinless chicken breasts (p)
50mL Hot water
60g Strong cheddar (2 Hea/2= 1Hea per person)
100g Frozen peas (p)
Schwartz “perfect shake” chicken herb & spice blend
S & P

Method

Sprinkle the chicken breasts with the chicken blend, coat both sides then place in a frying pan, sprayed with frylight, and cook both sides of the chicken, turning over from time to time.
Add the stockpot & hot water, continuing cooking the chicken for 20 mins.
In a saucepan, filled with hot water, cook the veg for 8 mins then drain, check that chicken is fully cooked, then plate up in an oven dish, cover with the cheese & grill until the cheese has melted.