Lemon Chilli Chicken

                                         
​​Serves 4
ingredients: 
​
4 chicken breasts, all visible fat removed
220ml chicken stock
1 medium onion, finely chopped
1 red chilli, de-seeded and finely chopped
1 tsp of finely grated ginger
3 garlic cloves, peeled and crushed
1 tsp ground coriander
1 tsp cumin
1 tsp tumeric
juice of half a lemon
2 tbsp white wine vinegar
low calorie cooking spray
salt and freshly ground black pepper
fresh coriander and some slices of lemon to serve

Method:
Spray a larger frying pan with low calorie cooking spray and place the chicken breasts in smooth side down and cook for 4-5 minutes on each side over a low to medium heat. Set the chicken aside on a plate and cover with tin foil
spray another large frying pan with low calorie cooking spray and place over a medium heat and add the onions, chilli, garlic and ginger cook for 2 minutes. add a little more low calorie cooking spray if needed. Now add the ground coriander, cumin and turmeric and fry for another minute.
Stir in the lemon juice, stock and vinegar.
Add the chicken pieces, bring to the boil, reduce the heat to low to medium and cook and cook for 15-20 minutes until the chicken is tender.
If the sauce dries out too quickly add a little more stock and turn the heat down a touch.
top with some fresh coriander and slices of lemon.

Serve with boiled rice and steamed pak choi.
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Slimming world Chicken Stew

ingredients:

​

4 chicken breasts, all visible fat removed and

cut into bite sized chunks

4 smokey bacon rashers, all visible fat removed

and cut into pieces

700g potatoes, peeled and chopped into bite

sized chunks

1 large onion, roughly chopped

500g carrots peeled and cut into chunks

400g swede, diced

Chicken stock made with stock pots 

(enough to cover ingredients)

4-5 chicken oxo cubes

1 tbsp rosemary

Salt and freshly ground black pepper

 low calorie cooking spray

Method :

​In a large pot sprayed with low calorie cooking spray cook the onions, chicken and bacon for about 5 minutes over a medium heat.

Add the rest of the veg and cover with stock ( make sure the stock is about 2 inches above the ingredients)

Add the oxo cubes, rosemary, salt and pepper, cover and bring to a boil, turn heat down to low to medium and remove the lid.

Let this cook for about an hour and a half.

Once cooked take about 1/4 of the veg out and put into a separate pot, add 200ml of warm water and blitz with a hand blender, the return the blended veg back to the stew. ( this will make it nice and thick).

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SW strawberries and cream sponge cake

 

A light, moist sponge bursting with juicy strawberries and a creamy filling - a tempting teatime treat.

ingredients

• 200g low fat spread suitable for baking (such as Anchor Spreadable Reduced fat)
• 6-8 tbsp artificial sweetener (or according to taste)
• 4 eggs
• A few drops of vanilla essence
• 200g self-raising flour
• 200g pot quark
• 175g Mullerlight Strawberry Yogurt
• 500g strawberries
• 1 tsp icing sugar to dust

method

1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line two 20cm cake tins with greaseproof paper. Mix the spread with the sweetener until smooth and then gradually beat in the eggs and vanilla essence. Sift the flour and fold into the mixture.
2. Divide the mixture between the cake tins and bake for 25-30 minutes (until the sponge springs back when lightly touched). Remove from the oven and turn out onto a wire rack to cool completely.
3. Mix the quark with the yogurt; halve most of the strawberries and slice the remainder. Place one sponge on a plate, top with the strawberry halves and pour over the yogurt mixture. Place the second sponge on top and decorate with the sliced strawberries. Dust with a little icing sugar and serve immediately.
   
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Slimming World Lemon Drizzle Cake

Ahhh Lemon Drizzle cake - theres nothing quite like a slice with a cup of tea. Or a whole cake for that matter! This particular recipe is only 4 syns each slice, so listen, why not! 

 Serves 10
Syn - 4 each slice on both plans
prep time 25 mins
cooking 25-30 mins

ingredients

• 4eggs 
• 50g caster sugar
• 5 tablespns of sweetner
• 150g of self raising flour
• 1 tsp of baking powder
• 2tablespns of grated lemon zest
• 1 tsp icing sugar to dusr

For drizzle

• long strips of zest from lemon
• juice of 2 lemons
• 1 tbsp of arrow wood
• 4tsp of sweetner
• 60ml water
    
  Method Preheat oven 190/ gas 5
  Line baking tray within non stick baking paper
  
  place egg yolks, caster sugar, flour, sweetner, baking powder and lemon zest in bowl and whisk until thick and pale
  
  in separte bowl whisk egg white until softly peaked then fold into yolk mixture.
  
  Spoon mixture into tin and oven for 25-30mins - or until cake has risen and is firm to touch. Leave to cool.
  
  Meanwhile place all dizzle ingredient in a pan on the heat and stir continous until mixture is thick . dizzle over cake.
  once sauce set , dust cake with icing sugar.

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Syn Free Slimming World Chicken Korma Fakeaway Recipe

So here it is and I hope you like it!  It serves 2 large portions for big eaters like us but if you are serving 4, just double the chicken.

• Frylight
• 2 large chicken breasts, diced
• 1 large onion, diced
• 2 garlic cloves, minced
• 3cm fresh ginger, grated
• 1/8 tsp mild ground chilli
• 1/2 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/8 tsp nutmeg
• 1/2 tsp sweetener
• 1-2 whole cloves, ground in a pestle & mortar
• 200ml passata
• 100ml 0% fat free greek yoghurt
• 1/2 tsp coriander leaf
• Seasoning

1. Spray a large frying pan with frylight and fry the chicken until golden brown.
2. Add the onion, ginger and garlic, lower the heat and fry until the onions have softened.
3. Now add all the herbs and spices except the coriander leaf and cook fort another 5 minutes ensuring everything is coated.
4. Stir in the passata and sweetener and simmer while stirring until it thickens, then stir in the yoghurt and coriander and warm through.
5. Add seasoning to taste if you wish and serve with whatever you wish; we chose syn free egg fried rice.

Slow Cooker Syn Free Beef Stew – Slimming World Recipe

Ingredients 

• Frylight
• 400g lean braising steak
• 2 red onions, halved & sliced
• 1 celery stick, sliced
• 2 carrots, peeled & sliced
• 1 tbsp tomato puree
• 1 green pepper, deseeded & chopped
• 2 tsp dried rosemary
• 1 tsp Worcestershire sauce
• 2 beef oxo cubes
• 500ml water
• Seasoning

Method

1. Spray a large frying pan with frylight and sear the meat on both sides then transfer to your slow cooker.
2. Now transfer everything else to the slow cooker and set on low and leave for a minimum of 5 hours (the longer the better).
3. Season to taste and serve.

Syn Free Slimming World Sticky Chicken Paella Recipe – Serves 2

I’ve been meaning to Paella for quite some time and while our half done kitchen is yet again in complete chaos with the builders in, I wanted something that only used one pan.  However, what I didn’t realise is that I ideally needed paella rice but if you don’t either, then fear no more, there’s a recipe here for you using basmati instead.  Side Note: Different rices have different cooking times and water needed.

• Frylight
• 2 chicken breasts, diced
• 1 large red onion
• 2 cloves of garlic, minced
• 1 green pepper, deseeded & diced
• 1 tbsp tomato puree
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• 700ml boiling water
• 160g basmati rice
• 1 bay leaf
• 2 chicken stock cubes
• Seasoning
• lemon juice

1. Spray a large, deep non-stick pan with frylight and brown off the diced chicken over medium heat.
2. Add the onions and garlic and lower the heat to a medium to low to soften the onions, stirring here and there
3. Now add the pepper, tomato puree, spices and seasoning, giving everything a good coating and cook for a further 2 minutes.
4. Pour in the water and pop in the bay leaf, add the rice and simmer and stir frequently around 20 minutes.
5. Stir in 1/2 tsp of lemon juice and serve.

Credit : http://www.tastefullyvikkie.com