chocko1
Gold Member
How awful! 90 minutes for 18 miles!! :O
So glad you enjoyed the chicken and chorizo and the pineapple dessert, Sian. Must admit, we love them and they're so easy too. Anything easy gets my vote!!
Kathy xx
Delicious meals with minimum ingredients.
- Thread starter chocko1
- Start date
How awful! 90 minutes for 18 miles!! :O
So glad you enjoyed the chicken and chorizo and the pineapple dessert, Sian. Must admit, we love them and they're so easy too. Anything easy gets my vote!!
Kathy xx
chocko1
Gold Member
SPEEDY CHORIZO AND BEAN CHILLI - Serves 4
Approx. 3 Syns per serving
400g cherry tomatoes
1 tbsp. dried mixed herbs
400g can red kidney beans, drained and rinsed
400g can butter beans, drained and rinsed
1 generous tsp. of paprika
2 red chillies, with or without seeds, finely chopped
1 tbsp. tomato puree
200g diced chorizo - 13 Syns
Blitz the cherry tomatoes and dried herbs in a food processor so that you have a pink, foamy looking sauce.
Meanwhile, dry fry the chorizo in a pan until it has released its juices.
Put the cherry tomato mixture into the pan with the chorizo and add the beans, chilli, paprika and tomato puree.
Add 100ml of water.
Bring to the boil and cover and simmer for 15-20 minutes.
Great sprinkled with grated HEX cheese and served with a chunk of HEX crusty bread.
This was originally based on a recipe by Weight Watchers.
Approx. 3 Syns per serving
400g cherry tomatoes
1 tbsp. dried mixed herbs
400g can red kidney beans, drained and rinsed
400g can butter beans, drained and rinsed
1 generous tsp. of paprika
2 red chillies, with or without seeds, finely chopped
1 tbsp. tomato puree
200g diced chorizo - 13 Syns
Blitz the cherry tomatoes and dried herbs in a food processor so that you have a pink, foamy looking sauce.
Meanwhile, dry fry the chorizo in a pan until it has released its juices.
Put the cherry tomato mixture into the pan with the chorizo and add the beans, chilli, paprika and tomato puree.
Add 100ml of water.
Bring to the boil and cover and simmer for 15-20 minutes.
Great sprinkled with grated HEX cheese and served with a chunk of HEX crusty bread.
This was originally based on a recipe by Weight Watchers.
Last edited:
pippalata
Gold Member
That sounds lovely!!
chocko1
Gold Member
CHEESY MACARONI AND MINCE - Serves 4
1 Syn for the whole recipe, if using the cheese as HEX's
1 onion, finely chopped
2 cloves of garlic, crushed
400g extra lean minced beef
400g can chopped tomatoes
1 tsp. dried oregano
1 level tbsp. Nando's sun-dried tomato paste with basil peri peri - 1 Syn
400g dried macaroni
2 large eggs, whisked with a fork
300ml FF Greek yoghurt or Quark
120g grated mature Cheddar cheese
Spray a large, non-stick pan well with Frylight and cook the onion until softened.
Add the garlic and mince and fry for 10 minutes or until browned all over.
Stir in the tomatoes, oregano and tomato paste and cook for approx. 10 minutes or until the meat is cooked through.
Pre-heat the oven to 180C/Gas 4.
Cook the macaroni according to pack instructions and cook until al dente.
Beat the eggs in a bowl and mix in the yoghurt. Season well with black pepper.
Spoon the mince mixture into a bowl. Drain the macaroni, rinse well with boiling water and spoon over the top of the meat.
Pout the yoghurt mixture over this and sprinkle evenly with the cheese.
Bake for approx. 25 minutes or until golden.
1 Syn for the whole recipe, if using the cheese as HEX's
1 onion, finely chopped
2 cloves of garlic, crushed
400g extra lean minced beef
400g can chopped tomatoes
1 tsp. dried oregano
1 level tbsp. Nando's sun-dried tomato paste with basil peri peri - 1 Syn
400g dried macaroni
2 large eggs, whisked with a fork
300ml FF Greek yoghurt or Quark
120g grated mature Cheddar cheese
Spray a large, non-stick pan well with Frylight and cook the onion until softened.
Add the garlic and mince and fry for 10 minutes or until browned all over.
Stir in the tomatoes, oregano and tomato paste and cook for approx. 10 minutes or until the meat is cooked through.
Pre-heat the oven to 180C/Gas 4.
Cook the macaroni according to pack instructions and cook until al dente.
Beat the eggs in a bowl and mix in the yoghurt. Season well with black pepper.
Spoon the mince mixture into a bowl. Drain the macaroni, rinse well with boiling water and spoon over the top of the meat.
Pout the yoghurt mixture over this and sprinkle evenly with the cheese.
Bake for approx. 25 minutes or until golden.
dirtydancing
Gold Member
sounds lovely.
chocko1
Gold Member
CAJUN PRAWN AND CHORIZO JAMBALAYA - Serves 4
Approx. 3 Syns per serving
200g diced chorizo - 13 Syns
1 onion, finely chopped
2 celery sticks, finely chopped
2 cloves of garlic, crushed
1 red pepper, deseeded and chopped
250g easy-cook rice
550ml hot chicken stock
Splash of Tabasco sauce
200g raw Tiger prawns
4 spring onions, finely chopped
Fry the chorizo in a wide, non-stick, deep pan until the oils are released.
Add the onion and cook for a few minutes.
Stir in the celery, garlic and pepper and cook for a further minute.
Tip in the rice, stock, Tabasco and seasoning. Cover and simmer for 20 minutes.
Add the prawns and re-cover. Cook for 2 minutes more or until the rice is tender and the liquid, absorbed.
Serve sprinkled with the spring onions.
Could use left-over chicken instead or, as well as prawns.
I haven't made this yet but my friend has and says it's delicious!
Approx. 3 Syns per serving
200g diced chorizo - 13 Syns
1 onion, finely chopped
2 celery sticks, finely chopped
2 cloves of garlic, crushed
1 red pepper, deseeded and chopped
250g easy-cook rice
550ml hot chicken stock
Splash of Tabasco sauce
200g raw Tiger prawns
4 spring onions, finely chopped
Fry the chorizo in a wide, non-stick, deep pan until the oils are released.
Add the onion and cook for a few minutes.
Stir in the celery, garlic and pepper and cook for a further minute.
Tip in the rice, stock, Tabasco and seasoning. Cover and simmer for 20 minutes.
Add the prawns and re-cover. Cook for 2 minutes more or until the rice is tender and the liquid, absorbed.
Serve sprinkled with the spring onions.
Could use left-over chicken instead or, as well as prawns.
I haven't made this yet but my friend has and says it's delicious!
chocko1
Gold Member
VEGGIE BALTI - Serves 4
2 - 6 Syns for the recipe, depending on how much curry paste you use!
2 onions, finely chopped
1 - 3 level tbsp. Balti paste - 2-6 Syns (suppose you could use powder then it'll be Syn free)
350g diced BNS and sweet potato
400g can chopped tomatoes
Half a cauliflower, cut into florets
400g can chickpeas, drained and rinsed
Handful of fresh coriander
Spray a large, non-stick pan well with Frylight and gently cook the onions until beginning to soften. Could start them off in the microwave with a splash of water first.
Add the Balti paste and cook for one minute.
Stir in 250ml of water and add the BNS, sweet potatoes, canned tomatoes and cauliflower. Season, cover and simmer for 15 minutes.
Add the chickpeas and heat through for 5 minutes or until all the veg is tender.
Sprinkle with coriander leaves and serve on hot plates.
2 - 6 Syns for the recipe, depending on how much curry paste you use!
2 onions, finely chopped
1 - 3 level tbsp. Balti paste - 2-6 Syns (suppose you could use powder then it'll be Syn free)
350g diced BNS and sweet potato
400g can chopped tomatoes
Half a cauliflower, cut into florets
400g can chickpeas, drained and rinsed
Handful of fresh coriander
Spray a large, non-stick pan well with Frylight and gently cook the onions until beginning to soften. Could start them off in the microwave with a splash of water first.
Add the Balti paste and cook for one minute.
Stir in 250ml of water and add the BNS, sweet potatoes, canned tomatoes and cauliflower. Season, cover and simmer for 15 minutes.
Add the chickpeas and heat through for 5 minutes or until all the veg is tender.
Sprinkle with coriander leaves and serve on hot plates.
chocko1
Gold Member
BALSAMIC ROASTED TOMATO AND CHORIZO RISOTTO - Serves 4
Approx. 4.5 Syns per serving (but SO worth it) and if using the Parmesan as part HEX.
2 cups of risotto rice
200g diced chorizo - 13 Syns
1 cup frozen peas
200g cherry tomatoes, halved
1 onion, finely chopped
50g Parmesan cheese, freshly grated or shaved
1 litre hot chicken stock
175ml dry white wine - 5.5 Syns
4 tbsp. balsamic vinegar
2 cloves of garlic, crushed
Pre-heat the oven to 180C/Gas 4.
Put the cherry tomato halves onto a baking tray, spray with Frylight and pour over the balsamic vinegar. If you have any fresh rosemary in the house, sprinkle a few leaves over the top, before putting into the oven.
Season well and roast for about 25 minutes or until softened.
Spray a large, non-stick pan well with Frylight and add in the onion and garlic. Cook until softened, maybe starting the onion off in the microwave first, with a splash of water.
Add in the chorizo and cook until it has started to colour and release its oils - about 5 minutes.
Add the rice and cook for a couple of minutes, stirring constantly, until coated with the oils.
Add in the wine and simmer for a few minutes, until it has reduced by about a third.
Start adding the stock, little by little - you want to just cover the ingredients with stock, then wait until that has been absorbed before adding more, to just cover it again. Keep going for about 20 minutes.
When you add in the last of the stock, add the frozen peas too and stir them in. Continue to cook gently for a couple of minutes.
Take the tomatoes out of the oven and add them to the pan, along with any juices from the baking tray.
Add most of the Parmesan, then gently fold together.
Rest the risotto for a few minutes, then serve on warmed plates, sprinkled with the remaining Parmesan.
This is based on a recipe from a lady called Mrs. Ellwood.
Approx. 4.5 Syns per serving (but SO worth it) and if using the Parmesan as part HEX.
2 cups of risotto rice
200g diced chorizo - 13 Syns
1 cup frozen peas
200g cherry tomatoes, halved
1 onion, finely chopped
50g Parmesan cheese, freshly grated or shaved
1 litre hot chicken stock
175ml dry white wine - 5.5 Syns
4 tbsp. balsamic vinegar
2 cloves of garlic, crushed
Pre-heat the oven to 180C/Gas 4.
Put the cherry tomato halves onto a baking tray, spray with Frylight and pour over the balsamic vinegar. If you have any fresh rosemary in the house, sprinkle a few leaves over the top, before putting into the oven.
Season well and roast for about 25 minutes or until softened.
Spray a large, non-stick pan well with Frylight and add in the onion and garlic. Cook until softened, maybe starting the onion off in the microwave first, with a splash of water.
Add in the chorizo and cook until it has started to colour and release its oils - about 5 minutes.
Add the rice and cook for a couple of minutes, stirring constantly, until coated with the oils.
Add in the wine and simmer for a few minutes, until it has reduced by about a third.
Start adding the stock, little by little - you want to just cover the ingredients with stock, then wait until that has been absorbed before adding more, to just cover it again. Keep going for about 20 minutes.
When you add in the last of the stock, add the frozen peas too and stir them in. Continue to cook gently for a couple of minutes.
Take the tomatoes out of the oven and add them to the pan, along with any juices from the baking tray.
Add most of the Parmesan, then gently fold together.
Rest the risotto for a few minutes, then serve on warmed plates, sprinkled with the remaining Parmesan.
This is based on a recipe from a lady called Mrs. Ellwood.
chocko1
Gold Member
TUNA MELT - Serves 2
1 Syn per serving, if using the cheese and bread (if using) as part HEX's
1 can tuna chunks in water or brine, drained
2 spring onions, finely chopped
A few this slices of red pepper
1 level tbsp. Extra Light mayo - 1 Syn
1 level tbsp. tomato ketchup - 1 Syn
2 x slices of cheese - taken from HEX A allowances
Spray a non-stick frying pan with Frylight and sauté the spring onions and slices of red pepper until softened.
Add the drained tuna, and heat the mixture for a minute or two, stirring to make sure it doesn't stick.
Remove from the heat, add the ketchup and mayo and mix thoroughly.
Put the mixture onto toasted muffins (HEX B) or ordinary toast, top with a slice of cheese and grill until the cheese melts.
Alternatively, stir through warm pasta, maybe with some chopped cucumber added in.
If liked, squeeze a little lemon juice into the mixture, before piling onto the toast.
1 Syn per serving, if using the cheese and bread (if using) as part HEX's
1 can tuna chunks in water or brine, drained
2 spring onions, finely chopped
A few this slices of red pepper
1 level tbsp. Extra Light mayo - 1 Syn
1 level tbsp. tomato ketchup - 1 Syn
2 x slices of cheese - taken from HEX A allowances
Spray a non-stick frying pan with Frylight and sauté the spring onions and slices of red pepper until softened.
Add the drained tuna, and heat the mixture for a minute or two, stirring to make sure it doesn't stick.
Remove from the heat, add the ketchup and mayo and mix thoroughly.
Put the mixture onto toasted muffins (HEX B) or ordinary toast, top with a slice of cheese and grill until the cheese melts.
Alternatively, stir through warm pasta, maybe with some chopped cucumber added in.
If liked, squeeze a little lemon juice into the mixture, before piling onto the toast.
chocko1
Gold Member
CHICKEN AND CHICKPEA CURRY - Serves 4
Approx. 3.5 Syns per serving
6 skinless chicken thigh fillets, cut into bite-sized pieces
1 medium onion, finely chopped
1 level tbsp. Thai green curry paste - 1 Syn
400ml light coconut milk - 14.5 Syns
400g can chickpeas, drained and rinsed
Large handful of baby spinach
Large handful of chopped coriander
Spray a large, non-stick pan well with Frylight and cook the onion until softened.
Add the chicken and cook until golden on all sides.
Stir in the curry paste, coconut milk, chickpeas and 150ml water.
Simmer for 5 minutes or until the chicken is thoroughly cooked through.
Add the spinach and season.
Garnish with the coriander and serve.
Lovely with boiled rice and a large green salad.
Approx. 3.5 Syns per serving
6 skinless chicken thigh fillets, cut into bite-sized pieces
1 medium onion, finely chopped
1 level tbsp. Thai green curry paste - 1 Syn
400ml light coconut milk - 14.5 Syns
400g can chickpeas, drained and rinsed
Large handful of baby spinach
Large handful of chopped coriander
Spray a large, non-stick pan well with Frylight and cook the onion until softened.
Add the chicken and cook until golden on all sides.
Stir in the curry paste, coconut milk, chickpeas and 150ml water.
Simmer for 5 minutes or until the chicken is thoroughly cooked through.
Add the spinach and season.
Garnish with the coriander and serve.
Lovely with boiled rice and a large green salad.
Last edited:
chocko1
Gold Member
CHICKEN AND FETA FRITTATA - Serves 4
1 Syn per serving, if using oil and the Feta as part HEX's
2 tsp. olive oil - 4 Syns (or could use Frylight)
1 medium red onion, chopped
1 red pepper, deseeded and chopped
100g baby spinach
225g cooked, skinless chicken pieces
2 tbsp. fresh basil, roughly chopped
6 large eggs, beaten and seasoned
100g Feta cheese - 45g Feta = 1 x HEX
Heat the oil in an ovenproof 20.5cm (8 inch) frying pan.
Gently fry the onion and pepper for 10 minutes until softened.
Pre-heat the grill to medium.
Add the spinach to the onion mixture and leave to wilt for 30 seconds.
Add the chicken and the basil, then pour in the eggs.
Cook over a low heat for 8-10 minutes until just set.
Crumble the Feta on top, then grill until cooked through.
Cut into wedges and serve.
Lovely with a huge salad and SW wedges.
1 Syn per serving, if using oil and the Feta as part HEX's
2 tsp. olive oil - 4 Syns (or could use Frylight)
1 medium red onion, chopped
1 red pepper, deseeded and chopped
100g baby spinach
225g cooked, skinless chicken pieces
2 tbsp. fresh basil, roughly chopped
6 large eggs, beaten and seasoned
100g Feta cheese - 45g Feta = 1 x HEX
Heat the oil in an ovenproof 20.5cm (8 inch) frying pan.
Gently fry the onion and pepper for 10 minutes until softened.
Pre-heat the grill to medium.
Add the spinach to the onion mixture and leave to wilt for 30 seconds.
Add the chicken and the basil, then pour in the eggs.
Cook over a low heat for 8-10 minutes until just set.
Crumble the Feta on top, then grill until cooked through.
Cut into wedges and serve.
Lovely with a huge salad and SW wedges.
chocko1
Gold Member
TUNA TOMATO PASTA - Serves 4
Syn Free
300g dried pasta shapes
1 onion, finely chopped
1 clove of garlic, crushed
400g can chopped tomatoes
1 tbsp. balsamic vinegar
Pinch of sweetener
2 tbsp. capers
160g can tuna chunks in water or brine, drained
Cook the pasta until al dente.
While the pasta is cooking, spray a non-stick, large frying pan well with Frylight and heat.
Cook the onion until softened.
Add the garlic, tomatoes, balsamic, sweetener and capers. Bring to the boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
Add the tuna to the sauce and season with black pepper and heat through.
Drain the pasta and rinse with boiling water. Add to the sauce and stir to mix well.
Good served with HEX crusty bread and sprinkled with HEX grated cheese.
Syn Free
300g dried pasta shapes
1 onion, finely chopped
1 clove of garlic, crushed
400g can chopped tomatoes
1 tbsp. balsamic vinegar
Pinch of sweetener
2 tbsp. capers
160g can tuna chunks in water or brine, drained
Cook the pasta until al dente.
While the pasta is cooking, spray a non-stick, large frying pan well with Frylight and heat.
Cook the onion until softened.
Add the garlic, tomatoes, balsamic, sweetener and capers. Bring to the boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
Add the tuna to the sauce and season with black pepper and heat through.
Drain the pasta and rinse with boiling water. Add to the sauce and stir to mix well.
Good served with HEX crusty bread and sprinkled with HEX grated cheese.
chocko1
Gold Member
REALLY QUICK SPICY CHICKEN AND RICE - Serves 4
Syn Free
1 large onion, finely chopped
4 skinless chicken breasts, chopped into bite-sized pieces
1-2 tbsp. medium curry powder
1 red pepper, deseeded and finely chopped
200g basmati rice
450ml hot chicken stock
Spray a large, non-stick frying pan well with Frylight and cook the onion until softened. Start off in the microwave, with a splash of water, if you want to speed things up.
Season the chicken well with salt and black pepper and sprinkle over the curry powder.
Add the chicken to the pan and fry for about 10 minutes or until browned all over.
Stir in the red pepper, rice and stock and cover the pan.
Bring to the boil, then simmer until the rice is tender and the liquid is absorbed.
If you have any fresh parsley to hand, you could sprinkle some in, just before serving.
Syn Free
1 large onion, finely chopped
4 skinless chicken breasts, chopped into bite-sized pieces
1-2 tbsp. medium curry powder
1 red pepper, deseeded and finely chopped
200g basmati rice
450ml hot chicken stock
Spray a large, non-stick frying pan well with Frylight and cook the onion until softened. Start off in the microwave, with a splash of water, if you want to speed things up.
Season the chicken well with salt and black pepper and sprinkle over the curry powder.
Add the chicken to the pan and fry for about 10 minutes or until browned all over.
Stir in the red pepper, rice and stock and cover the pan.
Bring to the boil, then simmer until the rice is tender and the liquid is absorbed.
If you have any fresh parsley to hand, you could sprinkle some in, just before serving.
chocko1
Gold Member
CHICKEN AND CHORIZO PASTA - Serves 4
Approx. 1.5 Syns per serving, if using Parmesan as part HEX
4 skinless chicken breasts, cut into bite-sized pieces
400g dried pasta
100g diced chorizo - 6.5 Syns
400g can chopped tomatoes
Basil, finely chopped
Grated or shaved Parmesan
Cook the pasta according to pack instructions.
Meanwhile, fry the chorizo in a large, non-stick frying pan, until it crisps up and the oils run.
Add the chicken pieces to the chorizo and fry until coloured all over.
Add the tomatoes and the basil (as much as you like) and simmer for 5 minutes or until the chicken is thoroughly cooked through.
Drain the pasta and rinse with boiling water, before tipping into the chicken mix.
Serve with grated Parmesan sprinkled over.
Approx. 1.5 Syns per serving, if using Parmesan as part HEX
4 skinless chicken breasts, cut into bite-sized pieces
400g dried pasta
100g diced chorizo - 6.5 Syns
400g can chopped tomatoes
Basil, finely chopped
Grated or shaved Parmesan
Cook the pasta according to pack instructions.
Meanwhile, fry the chorizo in a large, non-stick frying pan, until it crisps up and the oils run.
Add the chicken pieces to the chorizo and fry until coloured all over.
Add the tomatoes and the basil (as much as you like) and simmer for 5 minutes or until the chicken is thoroughly cooked through.
Drain the pasta and rinse with boiling water, before tipping into the chicken mix.
Serve with grated Parmesan sprinkled over.
chocko1
Gold Member
PAELLA - Serves 4
6.5 Syns for the whole recipe
1 onion, finely chopped
1 red pepper, deseeded and finely chopped
100g diced chorizo - 6.5 Syns
1 tsp. turmeric
300g long grain rice
1 litre hot chicken stock
200g frozen peas
400g frozen seafood mix, defrosted or cooked chicken pieces
Spray a deep, non-stick frying pan well with Frylight and cook the onion and pepper until softened.
Add the chorizo and fry until it releases its oils.
Stir in the turmeric and rice until coated with the oils, then pour in the stock.
Bring to the boil, then simmer for 15 minutes, stirring occasionally.
Tip in the peas and cook for 5 minutes, then stir in the seafood or chicken and heat through for a couple of minutes or until the rice is tender.
Check for seasoning and serve immediately.
6.5 Syns for the whole recipe
1 onion, finely chopped
1 red pepper, deseeded and finely chopped
100g diced chorizo - 6.5 Syns
1 tsp. turmeric
300g long grain rice
1 litre hot chicken stock
200g frozen peas
400g frozen seafood mix, defrosted or cooked chicken pieces
Spray a deep, non-stick frying pan well with Frylight and cook the onion and pepper until softened.
Add the chorizo and fry until it releases its oils.
Stir in the turmeric and rice until coated with the oils, then pour in the stock.
Bring to the boil, then simmer for 15 minutes, stirring occasionally.
Tip in the peas and cook for 5 minutes, then stir in the seafood or chicken and heat through for a couple of minutes or until the rice is tender.
Check for seasoning and serve immediately.
April59
Silver Member
Thank you for this recipe. I have a lot of tins of tuna that I can't face anymore. It will help to use them up.
chocko1
Gold Member
Hi Kathy - I made SW Kofte Curry for tea tonightit was delish. I can post the recipe here if thats ok? I dont want to impose x
Sorry, Sheila! Not been on Mini's for a few days so only just seen this. Looks delicious! Yes, please! Post away!
Hope everything's good with you.Kathy xx
Texty_F
Gold Member
Sorry, Sheila! Not been on Mini's for a few days so only just seen this. Looks delicious! Yes, please! Post away!
Kathy xx
Im good thanks Kathy - still in waiting on countdown for grandsons arrival lol. Im so impatient haha hes not due until Thurs. I hope your keeping well hunni xx
chocko1
Gold Member
Yes, great thanks, apart from we have a new Head at our school, who we were hoping was going to be better than the last. Out of the frying pan into the VERY HOT fire springs to mind! Still, at least I'm only a humble Teaching Assistant so duly get ignored by him! Poor teachers! Let's hope the new arrival makes an early appearance! How exciting for you - lots of cuddles to look forward to! xx
Let's hope the new arrival makes an early appearance! How exciting for you - lots of cuddles to look forward to! xxSimilar threads
