Blog Page 71

Chicken & Couscous Bake

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Make
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Serves 2

Ingredients

1 Lemon, zested & juiced (s)
1 Onion, finely chopped (s)
1tbsp Schwartz perfect shake, Piri-Piri seasoning
1tbsp chopped parsley
2 Garlic cloves, finely chopped (s)
150g Couscous
300mL chicken stock
450g Chicken thighs, deboned & skin removed, cubed (p)
S & P

Method

In a bowl place the chicken thighs with the zest of the lemon, juice, & the Piri-Piri, mix well, cover in Clingfilm & leave to marinade for at least 1hr,in the fridge.
In a large pan, sprayed with frylight, cook the chicken until browned.
Preheat the oven to 180C.
In an ovenproof dish, fill with couscous, garlic, onion, vegetable stock & salt & pepper, mix well. Place browned chicken on top, cover with foil or a close fitted lid & cook for 20 mins, remove from the oven, add water if a bit dry, finish uncovered for a further 10 mins, plate up & cover with chopped parsley.

SOURCE : http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-28.html

 

Chicken & Pepper Curry

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Make
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0

Serves 2

Ingredients

1 Red Onion, finely sliced (s)
1 Chilli, deseeded & finely chopped (s)
1 tbsp. Cumin
1 tbsp. Cinnamon
1 tbsp. Sweetener
1 tbsp. Cornflower (3.5syns/2= 1.75 per person)
2 Red peppers, chopped into small pieces (s)
2 tbsp. Light soy sauce
2 tbsp. Tomato puree
2 tbsp. Red wine vinegar
2 tbsp. Madras curry powder
2.5cm Cube of ginger, grated
3 Spring onions, chopped (s)
4 Tomatoes, chopped (s)
100g Cooked basmati rice
150mL Chicken stock
200g Cubed chicken breasts (p)

Method

In a bowl, mix together the stock, soy sauce, tomato puree, vinegar, sweetener, madras curry powder & cornflower, set aside.
In a frying pan sprayed with frylight, cook the chicken until white, set aside.
Cook the onion, peppers until soft then add the ginger, cook for 1-2 mins, add the chicken , tomatoes & stock, bring to a boil then reduce to a simmer for 10 mins or until the chicken is cooked & the sauce has thickened, sprinkled the chopped spring onions & serve on a bed of basmati rice.

SOURCE :http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-28.html

Chicken & Spicy Beans

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Make
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0

Serves 2

Ingredients

1 Tsp Tarragon
1 Tbsp Tomato Puree (s)
2 Tbsp White wine vinegar
2 Chicken breasts cut into chunks, (p)
2 Garlic cloves (s)
6 Shallots (s)
100g long grain rice
150g Mushrooms, cut into slices (s)
250mL Chicken stock
400ml Chopped Tomatoes (s)
400mL Mixed Beans (p)

Method

In a frying pan or casserole dish, sprayed with frylight, brown the chicken & set aside. Deglaze the pan with the white wine vinegar.
Cook the shallots until soft, add the garlic, cook for 5 mins, add tomatoes, beans, tomato puree, and cook until the liquid has reduced by 50%.
Return the chicken to the pan, add mushrooms, stock & tarragon, and cook covered for 15 mins on a low light until the chicken is cooked.
This can also be cooked for several hours on an eco setting in the oven.
Cook the rice as per the instructions on the packet.
Plate up with the chicken.

SOURCE :http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-28.html

Chicken & Vegetable Casserole

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Make
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Serves 4

Ingredients

1 Tbsp. dried parsley
2 Carrots, cut into 1cm rings (s)
2 Leeks, cut into rings (s)
4 Shallots, cut in half (s)
250g Mushrooms into quarters (s)
250g Chicken stock
250g Fresh Chicken, cut into chunks (p)
500mL Passata (s)
S & P
Served with rice

Method

In a casserole dish, sprayed with frylight, cook the chicken until it’s all white. Add the onion, carrot, leeks, parsley & shallots, cook for 5 mins then add the stock & passata, season well & bring to the boil, reduce the heat & cover.
Preheat the oven to the “Eco” setting if you have it. (90C)
Place the casserole dish in the oven for several hours until you are ready for your meal, prepare the rice as per the packet instructions.
You could cook in a slow cooker if you want at the point where you would put it in the oven!

SOURCE :http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-28.html

Chicken Cacciatore

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Make
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0

Serves 2

Ingredients

1 Onion, sliced (s)
1 Garlic cloves, crushed (s)
1 Tbsp. dried basil
1 Tbsp. Schwartz “perfect shake, chicken” herb & spice blend
2 Chicken Breasts, sliced (p)
3 Tbsp. Fromage Frais (c)
100-150g Rice or Pasta of your choice
700mL Passata (s)

Method

Pre-heat the oven to 180C.
In a frying pan, sprayed with frylight, cook the chicken until its gone white.
In a sauce pan, cook the onions, allow going soft, adding the garlic, basil & passata, mixing well, cook for 10 mins & thickens.
Add the chicken to an oven-proof dish, sprinkle with the spice blend, add the contents of the saucepan & cook for 20 mins in the oven.
Cook the Rice/Pasta of your choice.
Remove the dish from the oven, allow to cool slightly, mix the fromage frais with the contents, and serve. (If it splits, don’t worry, it will still taste ok)

SOURCE : http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-28.html

Chicken Chasseur

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Make
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0

Serves 2

Ingredients

1 Tsp Tarragon
1 Tbsp Tomato Puree (s)
2 Tbsp White wine vinegar
2 Chicken breasts cut into chunks, (p)
2 Garlic cloves (s)
6 Shallots (s)
150g Mushrooms, cut into slices (s)
250mL Chicken stock
250ml Passata (s)

Method

In a frying pan or casserole dish, sprayed with frylight, brown the chicken, set aside. Deglaze the pan with the white wine vinegar.
Cook the shallots until soft, add the garlic, cook for 5 mins, add passata, tomato puree, and cook until the liquid has reduced by 50%.
Return the chicken to the pan, add mushrooms, stock & tarragon, and cook covered for 15 mins on a low light until the chicken is cooked.
This can also be cooked for several hours on an eco setting in the oven.

SOURCE :http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-28.html

Chicken Cordon Bleu

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Make
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(Based on a Hairy Bikers recipe)

Serves 2

Ingredients

2 Skinless Chicken breasts (p)
2 Slices of thick cut lean ham (p)
2x 30g Slices of Emmental cheese (2 Hea/2= 1Hea per person)
S & P

Method

Pre-heat the oven to 200C.
Lay out a chicken breast & using a sharp knife, open up the chicken by cutting horizontally almost completely through, then open out. Place a piece of Clingfilm on the work surface, place the open chicken on it & cover over, using a rolling pin or meat tenderizer gently beat the chicken to reduce it to about 1cm thick, remove and lay one piece of ham over the open chicken, cut one slice of the cheese into two, lay it across half of the ham, fold the ham over the cheese, covering it completely, then fold the chicken over both of them, sandwich style. Season well.
Heat up a frying pan, sprayed with frylight, cook the chicken on both sides for about 4 mins.
Transfer the chicken to an oven-proof shallow tray & continue to cook for a further 6 mins on both sides until the chicken is fully cooked, check that no pink areas remain, if so cook a little longer.
*(Get your ham from the delicatessan section, ask them to cut it double the thickness than the usually thickness)
*(You must use the Emmental cheese to get the right melt & taste)

SOURCE :http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-27.html

Chicken Korma

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Make
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0

Serves 2

Ingredients

1 large onion, finely chopped (s)
1cm piece fresh root ginger, peeled & finely chopped
1Tsp Turmeric
1Tsp Ground cumin
1Tsp Ground coriander
1Tbsp Madras curry powder
1tbsp Tomato puree (s)
1tbsp Sweetener
2 bay leaves
6 Cardamom seeds, crushed
100g Basmati rice, cooked as per packet instructions
200g Fat free fromage frais
300g skinless chicken thigh fillets (p)
300ml chicken stock

Method

Cook the Basmati rice as per the instructions on the packaging.
Cut the chicken into chunks, removing any fat, place in a glass bowl, add the fromage frais, mix well & cover, place in the fridge for a minimum of 30 mins.
Spray the frying pan with Fry Light, cook the onions, ginger, cardamom seeds & bay leaves, and cook for 5 mins until the onions are soft.
Add the spices, mix well, and cook for a few minutes.
Add the chicken, chicken stock, tomato puree & sweetener; simmer for 20 mins until the chicken is fully cooked.
Remove from the heat, remove the bay leaves, and serve with basmati rice.

SOURCE : http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-27.html

Chicken Madras

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Make
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0

serves 2

Ingredients

¼ cup of hot water
½ handful of Coriander leaves
1 Large onion, finely sliced (s)
1 Red chilli, finely chopped (s)
1 Lime, juiced (s)
1 tsp Chilli powder
1 tsp turmeric
1 tsp Cumin seeds
1 tsp fenugreek powder
1 tbsp. Tomato puree (s)
1 tbsp. Sweetener
2 tsp Garam masala
2 Cardamoms (split open)
6 Curry leaves
150g Cubed chicken (p)
150mL water
400g Chopped tomatoes (s)
S & P

Method

In a frying pan sprayed with frylight, brown the chicken then remove & set aside.
Re-spray the pan & cook the onions, add the cumin seeds & fenugreek, fry for 5 mins until the onions are soft.
Add the red chilli, turmeric, chilli powder, cardamoms & cup of water, mix well & cook the water out.
Add the tomato, tomato puree & sweetener, increase the heat & boil the contents, reduce to a simmer,
Simmer for 10 mins, add the 150mL of water, chicken, season, mix well & cover for 10 mins, remove lid & add the lime juice, curry leaves & garam masala, simmer for another 10 mins uncovered, garnish with coriander. Remove curry leaves & cardamoms husks before eating!
Serve with Basmati rice.

SOURCE :http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-27.html

Chicken Paella

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Make
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0

Serves 2

Ingredients

1 Chilli, deseeded & finely chopped (s)
1 Lemon, zested & ½ lemon’s juice, the rest sliced into wedges (s)
1 tsp Turmeric
1 tsp Paprika
1 Garlic clove, finely chopped (s)
8 Small tomatoes, chopped into small pieces (s)
75g Sainsbury’s sweet & smoky, cubed, Chorizo sausage (7syns /2=3.5 syns per person)
75g Mushrooms, cut on half (s)
125g Paella rice
175g Pre-cooked chicken (s)
500mL Chicken stock
Cupful of frozen peas (s)

Method

Spray a large frying pan with frylight add the chorizo sausage, turmeric, tomato, mushrooms, lemon zest & juice, paprika, garlic, cook until the oil in the sausage comes out, add the chicken, rice & mix well, add the stock, cover & bring to the boil, reduce the heat to a simmer & cook for 15 mins, do not stir or open the lid until adding the peas, add the peas, cook until all the liquid has been absorbed. Serve with lemon wedges.

SOURCE : http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-27.html

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