Delicious meals with minimum ingredients.

[chocko1]

THE COLESLAW - Serves 6

Approx. 1 Syn per serving

6 tbsp. FF Natural yoghurt
Zest and juice of 1 lemon
2 level tsp. Discovery chipotle paste - 0.5 Syn. Use more, if preferred.
1 tbsp. olive oil - 6 Syns
250g red cabbage, shredded
250g green cabbage, shredded
2 small carrots, grated
2 sticks of celery, thinly sliced

Combine all the ingredients together and chill, covered, until needed.

Both of these recipes are from the Healthy Food Guide. Enjoy!

 

[chocko1]

I'll try and remember to take a photo and post it up! Try!

For what it's worth I think you should write to Head Office, its in their interests to take note of what people think. Ok, so they're not likely to change anything as I'm sure the weddings are more profit making for them but they could at least advise people that there is the possibility and giving them the rooms as far away as possible, if it is possible, depending on the layout.

Sorry, Cloudy! Only just noticed what you said about the photo! Yes, that'd be great, if you do manage to. Thanks! xx

 

[cloudy6]

Not managed to get anywhere to get any chorizo yet! I've printed it off the recipe though and its sat on the end of the worktop to remind me

 

[cloudy6]

Got the chorizo so tonight's meal is the spicy chorizo bake

 

[chocko1]

Hope you love it as much as we do, Cloudy! xx

 

[sookie]

Jimmy Osmond!!! Disgraceful to even mention his name to a true Osmond fan!! :O Actually, he's really nice person but, even he says, he was a fat precocious kid! No ..... Jimmy and the Donny and Marie Show used to make lots of Osmond fans cringe! My friend and I used to just blot J+M's faces out, while we stared and sighed at the others! Especially Donny! To be honest, I haven't really changed that much! Liking the sound of the added chilli! Might have to try it. xx

That's so funny, poor Marie and Jimmy. I use frozen chilli all chopped up as I'm lazy lol..

Found a recipe online the other day for the slow cooker all it was was boneless shoulder of lamb, soy sauce and onion soup.. Will look on iPad and message you it then you can syn it and post on your thread xx

 

[chocko1]

Thanks, Sookie! The easier, the better! xx

 

[chocko1]

MUSHROOM, CHEESE AND ROCKET BURGERS - Serves 4

1 Syn per serving, if using the cheese and bread rolls as HEX's

4 large Portobello mushrooms, stalks trimmed
4 level tbsp. tzatziki - 4 Syns
4 wholemeal rolls
2 tomatoes, sliced
Fresh rocket leaves
Cheese

Spray a large, non-stick frying pan well with Frylight. Heat to medium/high.
Cook the mushrooms for about 5 minutes on each side or until tender.
Spread 1 tbsp. of tzatziki on the base of each bread roll.
Top each base with a mushroom, some cheese, a couple of tomato slices and some rocket.

Good served with sweet potato oven chips, SW style.

 

[cloudy6]

Got the chorizo so tonight's meal is the spicy chorizo bake

Oh yes!! It was really good.

I almost forgot to take a photo before serving.

I made a bit of a mess putting it in the bowl as my big serving spoon was in the dishwasher. It tasted great though, we all agreed.
I didn't add much chilli as then Milly (8mths) can give it a try tomorrow, after it's been mashed up a bit!
I only used 300g of pasta and that seemed loads! There is enough left for two adult portions tomorrow and a couple for the baby. She seems to like quite strong flavours

I'll definitely make it again too
Thanks again xx

 

[chocko1]

Thanks for the great photos, Cloudy! So glad you liked it, too and hope Milly does! We thought there was quite a lot of pasta so I may edit the amount a bit. What do you think? As you know, I'm useless with technology so I really do appreciate the pics. xx

 

[chocko1]

CHICKEN AND SPINACH RIGATONI - Serves 4

1.5 Syns per serving, if using the cheese as a part HEX

1 tbsp. olive oil - 6 Syns
1 carrot, finely chopped
1 courgette, finely chopped
500g skinless chicken pieces - bite size
2 x 400g cans chopped tomatoes
1 tbsp. dried mixed herbs
2 tbsp. tomato puree
50g baby spinach leaves
250g-300g rigatoni
Parmesan shavings, to serve

Heat the oil in a pan over a medium heat.
Saute the carrot and courgette until almost soft.
Add the chicken and cook until browned all over.
Add the tomatoes, herbs and puree.
Bring to the boil and then simmer for 10 minutes, uncovered, or until the sauce thickens.
Meanwhile cook the pasta according to pack instructions, until al dente. Drain.
Remove from the heat and stir in the spinach.
Divide the pasta between four warmed plates. Top with the chicken mixture and serve, garnished with Parmesan shavings.

This is a take on a recipe from the Eat In magazine.

 

[cloudy6]

Thanks for the great photos, Cloudy! So glad you liked it, too and hope Milly does! We thought there was quite a lot of pasta so I may edit the amount a bit. What do you think? As you know, I'm useless with technology so I really do appreciate the pics. xx

Milly wasn't too keen but she often isn't on the first taste. If she had it again tomorrow she'd probably eat it without batting an eyelid . We demolished the leftovers for lunch today, not as much as it had to be split three ways, as my eldest was here too but I did a big bowl of salad to go with it and the girls had half a baguette each too.
I found the 300g was plenty for us but we aren't usually huge pasta eaters. Maybe change it to 350-400g? I used a pasta twirls as it was all we had in but others shapes would be good. I've passed the recipe to my elder daughter today, so she can make it for her and her boyfriend when he is staying down here.

 

[chocko1]

Right, thanks, Cloudy. Off to edit it straight away! xx

 

[Nanny Doreen]

Sian Dudette put this on another thread. Not tried it yet but will do very soon It is free

Chicken and Sweetcorn soup (Serves 4)

1 bunch of spring onions sliced
Frylight to fry off the spring onions
14oz (400g) can of creamed sweetcorn
4 oz frozen sweetcorn (tinned is fine though)
6oz cooked chicken meat
1+1/4 pints of chicken stock
1 egg, beaten

Method:

1. Fry spring onions for 30 seconds
2. Add creamed and frozen sweetcorn, chicken and stock
3. Bring to the boil, cover and simmer for 5 minutes
4. Bring almost to the boil, add beaten egg slowly, while gently stirring soup to form egg threads
5. Cook until the egg has set - do not boil

Syn free soup on EE, or could use chicken as a HexB on Green, and almost as good as chicken and sweetcorn soup from the Chinese!

I'd do anything to save on syns!

Sian xxx

 

[cloudy6]

Sian Dudette put this on another thread. Not tried it yet but will do very soon It is free

Chicken and Sweetcorn soup (Serves 4)

1 bunch of spring onions sliced
Frylight to fry off the spring onions
14oz (400g) can of creamed sweetcorn
4 oz frozen sweetcorn (tinned is fine though)
6oz cooked chicken meat
1+1/4 pints of chicken stock
1 egg, beaten

Method:

1. Fry spring onions for 30 seconds
2. Add creamed and frozen sweetcorn, chicken and stock
3. Bring to the boil, cover and simmer for 5 minutes
4. Bring almost to the boil, add beaten egg slowly, while gently stirring soup to form egg threads
5. Cook until the egg has set - do not boil

Syn free soup on EE, or could use chicken as a HexB on Green, and almost as good as chicken and sweetcorn soup from the Chinese!

I'd do anything to save on syns!

Sian xxx

I made that soup from Sian's recipe while I was doing the soup challenge and loved it. So quick and easy too. X

 

[chocko1]

Sounds lovely! Will definitely give it a go. Thanks, Doreen (and Sian). xx

 

[chocko1]

WARM CHICKEN AND RICE SALAD - Serves 4

4 Syns per serving

Enough wholegrain rice for 4 people, cooked.
400g tin chickpeas, drained
300g cooked, skinless chicken breast, chopped
200g cherry tomatoes, halved
200g baby spinach
4 level tbsp. red pesto - 10 Syns
1 tbsp. extra-virgin olive oil - 6 Syns

Put the cooked rice into a large bowl, with the chickpeas, chicken and tomatoes. Stir to combine.
Wilt the spinach in a shallow bowl of boiling water for 1 minute, or until it begins to just wilt.
Drain well, squeezing out excess moisture, then add to the chicken and rice mixture.
Stir through the pesto and olive oil.
Serve immediately, with salad on the side.

Also lovely with HEX Parmesan shaved over the top.

A take on a recipe by Make It Healthy mag.

 

[chocko1]

CHICKEN AND CASHEW NUT PILAFF - Serves 4

Approx. 2 Syns per serving

1 onion, finely chopped
2 cloves of garlic, crushed
1 tsp. lemon zest
Pinch of chilli flakes
250g brown rice
500ml reduced-salt chicken stock
400g skinless chicken breasts, thinly sliced
325g asparagus, trimmed and cut into 1cm pieces
150g sugar snap peas, trimmed and sliced lengthways
25g unsalted cashew nuts, toasted and chopped - 7.5 Syns

Spray a large, non-stick pan well with Frylight and put over a medium heat.
Cook the onion until soft, stirring frequently.
Add the garlic, lemon zest and chilli flakes and cook, stirring, for 1 minute.
Add the rice to the pan and stir to mix well.
Add the stock to the pan, with an extra 125ml of water and bring to the boil.
Reduce the heat, cover and simmer for 35-40 minutes, or until most of the liquid has been absorbed and the rice is al dente.
Meanwhile, spray a large, non-stick frying pan well with Frylight and heat over a med-high heat.
Cook the chicken, in batches, if necessary, for 2-3 minutes on each side, until golden and cooked through. Remove from the heat and keep warm.
Remove the rice from the heat, then add the asparagus and sugar snap peas. Cover and set aside to steam for 5 minutes.
Fluff the rice with a fork, then stir through the chicken and cashews. Serve sprinkles with black pepper.

Another from the Make It Healthy mag.

 

[chocko1]

Back again, after feeling quite rough for a few days! So, here goes ....... This recipe was actually supplied by Sookie and is one I shall definitely be trying out very soon! Thanks, Sookie!

PORK IN THE SLOW COOKER - Serves 4-6

Approx. 2 Syns per serving, based on 4 people. Sookie says, although this recipe is supposed to be for 6 people, they aren't very generous portions. That's why I'm basing the Syns on 4 servings.

900g pork fillet, all visible fat removed
400g can Sainsbury's French Onion Soup - 7 Syns
3 tbsp. minced garlic
3 tbsp. reduced-salt soy sauce

Place the pork fillet in the slow cooker, along with the soup.
Pour the soy sauce over the meat.
Gently spread the minced garlic over the top of the pork, leaving as much of it on top as possible.
Sprinkle with ground black pepper and cook on Low for four hours.

 

[chocko1]

CHINESE STICKY PORK - Serves 4

Approx. 0.5 Syn per serving

4 tbsp. reduced-salt soy sauce
1 level tbsp. runny honey - 2.5 Syns
1 tsp. ground ginger
Half tsp. crushed, dried chillies - or to taste
Half tsp. ground cinnamon
Zest and juice of 1 orange
450g pork fillet, all visible fat removed

Tip all the marinade ingredients into a shallow dish and stir to combine.
Cut the pork fillet into bite-size pieces and add to the marinade, stirring to coat.
Cover and leave in fridge for, at least 30 minutes but, for best results, overnight.
Pre-heat the oven to 200C/Gas 6.
Heat a non-stick pan over a high heat and sear the pork pieces all over.
Tip into an oven-proof casserole dish, along with all the marinade. Cook for 20 minutes or until thoroughly cooked through, basting with the marinade, from time to time.

Lovely served with Jasmine rice and pak choi.