Happy Holidays
Gold Member
Chicken tostadas
Ingredients
For the chicken
Okie dokie the reason there is no lettuce & creme fraiche there is I forgot to get it out of the fridge!!! The tomatoes were so yummy, I'll defiantely have those again. I'm surprised how easy it was to find something which wasn't too spicy.
[h=3]Sopapipilla Cheesecake Squares[/h]Ingredients:
2 packets 200grms light Philadelphia cream cheese softened (75grms = 1 hexa, or 2syns for 25grms)
1 cup sweetener
1 tsp Vanilla Extract
2 Just Roll Puff Pastry – light 25grms = 4 syns or standard = 4.5 syns
¾ cup sweetener
1 egg, beaten
1.5 tsp Ground Cinnamon
Sweetener
Method
These were very nice, but I'd have served them with sliced apple, the cheese wasn't 'desert' enough for me, it was more like a cheese puff with cinnamon. DD said serve with strawberries, mmmmmm not too sure, but she's gone home with the rest of the cheesecake squares with some stawbs
Ingredients
For the chicken
- 600g skinless, boneless chicken breasts
- 4tbls extra light mayonnaise – 4 syns
- ½ lime, juice only
- salt and freshly ground black pepper
- 1 large red onion, peeled and finely chopped
- 4 garlic cloves, peeled and very finely chopped
- 1 x 400g/14oz tin kidney beans, drained, rinsed
- 75ml chicken stock or vegetable stock
- salt and freshly ground black pepper
- 450g ripe tomatoes (about 4), roughly chopped
- 1 spring onion, trimmed and finely chopped
- 1 garlic clove, peeled and crushed
- 1-2 red or green chillies, seeds removed, finely chopped
- 1 heaped tbsp roughly chopped fresh coriander
- ½ lime, juice only
- Pinch sweetner
- salt and freshly ground black pepper
- 12 x 18-20cm/7-8in flour or corn tortillas, left whole, halved
- or cut into wedges 6 syns each
- Or for SW friendly make a very thin omelette
- lettuce, finely shredded
- soured cream or fat free crème fraiche (I didn’t use you’ll need to check the syns)
- cheddar cheese, grated – use hexa or syn
- chopped fresh coriander leaves
- lime wedges, for squeezing
- For the chicken, spray fry light into a frying pan on a low heat, add the chicken breasts and gently fry for about 8-10 minutes on each side, or until golden-brown and cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove from the pan and set aside to cool slightly on a chopping board.
- Using a rolling pin, bash the chicken breasts to flatten them out. Shred the chicken into small pieces, allow to cool completely and then place into a bowl. Add the mayonnaise, and lime juice, season, to taste, with salt and freshly ground pepper and mix well together, mashing the chicken slightly to give the mixture a paste-like texture. Set aside.
- For the quick refried beans, cook the onions in fry light on a low heat, add the garlic, cover with a lid and gently fry for 6-8 minutes, or until softened and slightly golden-brown.
- Add the drained kidney beans and cook in the pan, uncovered, for 2-3 minutes until heated through. Using a potato masher or fork, mash the bean mixture in the pan, keeping it chunky and not too smooth. Add the stock and continue to cook gently for 4-5 minutes, uncovered, until the mixture is quite thick. Season, to taste, with salt and freshly ground black pepper. Set aside. (You can serve at room temperature or reheat before serving, as you prefer.)
- For the tomato salsa, mix together all of the salsa ingredients and season, to taste, with salt and freshly ground black pepper. Cover with cling film and chill in the fridge until needed.
- For the tostadas, warm in the oven. Or I made my own SW friendly tostadas, I beat one egg & cooked in a large frying pan, so the omelette was very thin.
- Serve everything on little plates or in bowls for people to help themselves. To assemble, spread some refried beans on the crisp tostada, scatter over some shredded lettuce and add some of the shredded chicken mixture, guacamole and tomato salsa. Top with some soured cream or fat free crème fraîche, a sprinkling of grated cheddar, chopped coriander and finally a squeeze of lime juice.
Okie dokie the reason there is no lettuce & creme fraiche there is I forgot to get it out of the fridge!!! The tomatoes were so yummy, I'll defiantely have those again. I'm surprised how easy it was to find something which wasn't too spicy.
[h=3]Sopapipilla Cheesecake Squares[/h]Ingredients:
2 packets 200grms light Philadelphia cream cheese softened (75grms = 1 hexa, or 2syns for 25grms)
1 cup sweetener
1 tsp Vanilla Extract
2 Just Roll Puff Pastry – light 25grms = 4 syns or standard = 4.5 syns
¾ cup sweetener
1 egg, beaten
1.5 tsp Ground Cinnamon
Sweetener
Method
- Preheat oven to 350.
- Lightly spray a 13 x 9 inch baking dish with nonstick cooking spray.
- In medium bowl, mix cream cheese, 1 sweetener and vanilla; beat at medium speed with mixer for 30 seconds to 1 minute, or until smooth.
- Unroll crescent dough; press perforations to seal. Using rolling pin, roll each dough piece into a 13 x 9 inch rectangle. Press 1 dough rectangle into bottom of prepared baking dish. Spread cream cheese mixture evenly over dough in pan. Top with remaining dough rectangle.
- In a small bowl, stir together 3/4 cup sweetener, egg & cinnamon. Using a pastry brush, dot mixture evenly over top of dough.
- Bake for 30 minutes or until the crescent dough has puffed and turned golden brown. Let cool completely in pan on wire rack about 1 to 2 hours. Cut into squares to serve. Dust with powdered sweetener if desired. Serves 10 to 12
These were very nice, but I'd have served them with sliced apple, the cheese wasn't 'desert' enough for me, it was more like a cheese puff with cinnamon. DD said serve with strawberries, mmmmmm not too sure, but she's gone home with the rest of the cheesecake squares with some stawbs
