Delicious meals with minimum ingredients.

[chocko1]

RED LENTIL AND CHORIZO SOUP - Serves 6

2.5 Syns per serving

200g diced chorizo - 13 Syns
1 large onion, chopped
2 carrots, finely chopped
Pinch of cumin seeds
3 garlic cloves, finely chopped
1 tsp smoked paprika
Small splash of red wine vinegar
250g red lentils
800g chopped tomatoes
850ml chicken stock

Dry fry the chorizo until it is crisp. Remove with a slatted spoon into a bowl, leaving the oils in the pan.
Fry the onion, carrots and cumin seeds for about 10 mins until soft, then add the garlic and fry for 1 minute more.
Scatter over the paprika and a pinch of granulated sweetener, cook for 1 minute, then splash in the vinegar. Simmer for a couple of minutes, then stir in the lentils, adding the tomatoes and chicken stock.
Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blend in a food processor until it's smoothish but still chunky.
Serve with the crisp chorizo on top and a sprinkling of paprika.

 

[chocko1]

Kathy I don't have cumin seeds but I have ground cumin,could I use this do you think??

Hi Issy, I'm sure that'd be fine. x

Kathy

 

[Issywizzywoo]

Hi Issy, I'm sure that'd be fine. x

Kathy

Thanks Kathy, I'll give it a try!!

 

[Nanny Doreen]

Baked Sweet Chilli Chicken - no honey serves 4. 1.1/2 syns per serving


4 tbs Thai Sweet Chilli Sauce
1 tbs soy sauce
1/4 tsp ground ginger
4 skinless chicken breasts (skin removed) Can use thighs if preferred. May need 2 each depending on size.

Preheat oven 200C. Fan 180C Gas mark 6

Mix together sweet chilli sauce, soy sauce and ground ginger

Cut three slashes into each chicken breast and place on a lined baking tray.

Spoon the sauce over the chicken breasts and into the slashes and bake for 20--30 mins.

Serve with the pan juices and some rice or stir fried veg.

I know is similar to other recipes but I prefer this one. Got it off collar on Amoy chilli sauce bottle.

I have just tried this on a breast and a thigh. I found it more tasty on the thigh

 

[chocko1]

SMOKED PAPRIKA AND CHORIZO LAMB - Serves 4

3.5 Syns per serving

800-900g lamb leg meat, cut into bite-size pieces - ask the butcher to remove it from the bone
2 medium onions, chopped
2 garlic cloves, crushed
1 tsp smoked paprika
100g diced chorizo - 6.5 Syns
400g can chopped tomatoes
1 lamb stock cube
200ml red wine, preferably Rioja
1 bay leaf
2 green peppers, diced

Preheat the oven to 190C/Gas 5. Season the lamb with black pepper.
Spray a large frying pan with Frylight and heat. Fry the meat in batches until well browned all over.
Transfer the lamb to a casserole dish and set aside.
Re-spray the frying pan and cook the onions, having started them off in the microwave, and garlic for 5 minutes until softened and pale golden, stirring occasionally.
Add the paprika and cook for several seconds. Stir into the casserole.
Finally fry the chorizo in the same pan for just 2-3 minutes, until sizzling. Transfer to a bowl and set aside.
Add the tomatoes, stock cube and red wine, 150ml cold water and bay leaf to the casserole.
Bring to the boil on the hob, then cover and transfer to the oven. Cook for 1 hour, then remove from the oven and stir in the peppers and chorizo.
Return to the oven for a further 30 minutes, until the lamb is very tender and the sauce thickened. If the sauce still isn't thick enough, remove the lid from the casserole, place on the hob and simmer quickly until the liquid reduces to the required consistency.

Lovely with boiled rice and veggies or a salad.

 

[chocko1]

PAN-FRIED LIVER AND ONIONS WITH BACON - Serves 4

1 Syn per serving

450g lambs liver, sliced
1 tbsp. plain flour - 3.5 Syns
1 small handful of fresh sage leaves, finely chopped
175g smoked back bacon, cut into pieces and all visible fat removed
1 medium onion, finely sliced
250ml hot lamb stock
3 tbsp. balsamic vinegar

In a shallow bowl mix together the flour, sage leaves and some salt and black pepper.
Toss the liver in the seasoned flour.
Heat a large non-stick frying pan and cook the bacon and onions for 3-4 mins until crispy. Remove and keep warm.
Spray the same pan with Frylight and cook the liver for 2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the bacon.
Add the balsamic vinegar to the pan and stir in the stock. Return the liver and bacon to the pan and simmer for 5 minutes.

Lovely with mashed potatoes, carrots and crispy onions.

 

[kitty o]

Love love love your recipes!!!
I have a rapidly extending list of new ones too try!!
at this rate I may have to be eating continually to get thru them all!!

Thanks again x

 

[staceyweb]

Tomato and basil soup

Syn free

1carton of passata or chopped tomatoes with garlic if you fancy an extra taste
1 to 1.5ltrs of vegetable stock depending on how thick you like soup
1 red onion
Tbsp basil

Extras
Wholemeal roll HE

1. Place passata, vegetable stock and a chopped red onion and boil until onion is soft. Use more vegetable stock if needed.
2. Blitz it with a hand blender or food processor
3. Add basil and serve

Making a big old pan of this for work tomorrow will last me for days lol

Sent from my GT-I9100 using MiniMins.com mobile app

 

[chocko1]

Love love love your recipes!!!
I have a rapidly extending list of new ones too try!!
at this rate I may have to be eating continually to get thru them all!!

Thanks again x

Ah, thanks, Kitty. That's so nice of you to say and I'm glad they're helping you. Maybe don't try the continuous eating though, eh?!!

Kathy x

 

[chocko1]

LIVER AND ONIONS WITH A RICH ONION GRAVY - Serves 2 This delicious recipe is from a guy who calls himself thegnome. It was a recipe handed down to him from his Dad and it's sooooooooooo tasty. I'm making it again tonight - can't wait!

4.5 - 5 Syns per serving (but well worth it!)

340g ox or calve's liver, thickly sliced (I use lamb's liver and it's fine)
1 tbsp. seasoned flour - 3.5 Syns
1 medium onion, halved and sliced
1 clove of garlic, crushed
1 red chilli, finely sliced, with or without seeds, depending on how hot you like it - could use dried
110g mushrooms, sliced - optional
450ml instant onion gravy made with 2 level tbsp. onion gravy granules - 6 Syns

Toss the liver in the flour and put to one side.
Spray a large frying pan well with Frylight. Add the onions and fry gently. Add the garlic, chilli and mushrooms and fry for a further 5 minutes or until the mushrooms have softened.
Remove everything from the pan and put to one side.
Re-spray the pan and bring it back up to heat, before adding the liver.
Brown the liver quickly on both sides - a minute for each side should be enough - and, when done, add the onions, garlic, chilli and mushrooms back to the pan.
Next, add the gravy - this should start to bubble up as soon as it hits the pan.
Now, turn the heat down to a low/medium setting so the gravy bubbles gently.
Cook for 5-10 minutes and then serve.
The liver should be very tender and soft. A good way to make sure it's done is to look at the liver and if there's a pink liquid coming out of it and it's soft when you put a sharp knife in it, it's done. Don't cook it anymore! It should have a texture like a firm pate.

Lovely served with mash and fresh veggies.

 

[chocko1]

TOMATO AND ROASTED RED PEPPER SOUP - Serves 4

Syn Free

1 onion
2 large red peppers
2 cloves of garlic, chopped
600g ripe tomatoes
400g can chopped tomatoes
1 litre chicken or veg stock



Halve the onions, tomatoes and peppers and place them in a baking tray which has been sprayed well with Frylight. Sprinkle over the crushed garlic. Spray the veg well with more Frylight and roast at 200C/Gas 6 for 60 minutes, turning once.
Next, peel the skin from the cooked peppers and tomatoes. Add the vegetables to the stock.
Add the tinned tomatoes to the stock, along with 250ml of water. Bring to the boil, reduce heat and simmer for 30 minutes.
Remove from the heat and allow to cool a little. Puree the soup in batches in a food processor.
Strain through a coarse sieve and add a little extra stock if needed.
Season to taste with salt and black pepper. Heat through before serving.

Lovely with a dollop of FF crème fraiche stirred through.

 

[chocko1]

SLOW COOKER CHICKEN AND CHORIZO - Serves 6

1 Syn per serving

Only just squeezed into the 10 ingredients max 'rule' for this thread!!

3 peppers, any colour
1 large onion
2 cloves of garlic, crushed
6 skinless chicken breasts
100g chorizo, diced or in sausage form
400g chopped tomatoes
200ml chicken or veg stock
1 tsp dried oregano
1 tsp Cajun spices
1 tsp chilli powder

Chop all the veg and place at the bottom of the slow cooker. Place the chicken on top.
Chop the chorizo to whatever thickness you prefer and put into slow cooker.
Add tomatoes, stock and spices. Stir gently, leaving the veg at the bottom and ensuring the chicken is covered. If it isn't, (depending on size of your slow cooker) add another can of chopped tomatoes.
Cook on Low for 8 hours.
If there is still too much liquid at the end of cooking, either turn the cooker to High, uncovered for a while or transfer to a pan and cook rapidly over a high heat on the hob, uncovered, until the desired consistency is reached. I prefer to do this, as it's quicker.

Lovely served with rice.

 

[chocko1]

SLOW COOKER CHILLI - Serves 4

Syn Free

Thought it was heading towards the right time of year to add in a few slow cooker recipes! Had the heating on last night!! :O

2 or 3 onions, sliced
500g extra lean minced beef
1 tsp ground cumin
1 or 2 tsp hot chilli powder
1 tsp paprika
1 tsp Cayenne pepper
4 cloves of garlic, crushed
400g can kidney beans, rinsed and drained
400g can chopped tomatoes
Tomato puree to taste

Spray the base and sides of the slow cooker with Frylight. Slice the onion and add to the slow cooker. Add in the mince and break it up with a wooden spoon.
Add the spices and garlic, along with a sprinkling of black pepper, to the mince and onions and stir.
Add the kidney beans, tomato puree and tomatoes into the slow cooker and stir well.
Cook on Low for 8 hours and serve with rice or SW potato wedges.

I used to fry the onions and mince prior to adding them to the slow cooker but don't bother now, as it still turns out delicious. The strength of these spices are strong enough for me but, obviously, alter the quantities to suit.

Was worried at first that there wasn't any liquid, apart from the tomato juice but it was fine and much better than when I've added stock and have to reduce the liquid at the end.

 

[celtic-chick]

TOMATO AND ROASTED RED PEPPER SOUP - Serves 4

Syn Free

1 onion
2 large red peppers
2 cloves of garlic, chopped
600g ripe tomatoes
400g can chopped tomatoes
1 litre chicken or veg stock



Halve the onions, tomatoes and peppers and place them in a baking tray which has been sprayed well with Frylight. Sprinkle over the crushed garlic. Spray the veg well with more Frylight and roast at 200C/Gas 6 for 60 minutes, turning once.
Next, peel the skin from the cooked peppers and tomatoes. Add the vegetables to the stock.
Add the tinned tomatoes to the stock, along with 250ml of water. Bring to the boil, reduce heat and simmer for 30 minutes.
Remove from the heat and allow to cool a little. Puree the soup in batches in a food processor.
Strain through a coarse sieve and add a little extra stock if needed.
Season to taste with salt and black pepper. Heat through before serving.

Lovely with a dollop of FF crème fraiche stirred through.

Would you believe I was only looking for a recipe for this yesterday.Great minds thinks alike.Or so I'd like to believe ;-)

Love the slow cooker recipes.I bought one yesterday from aldi.Time to start cooking

 

[chocko1]

Oh, great! Well, once I've made our tea, I've a few more to add! Absolutely love my slow cooker, especially when I'm working so, hope you do too, celtic-chick. x Just wish I'd bought one with a timer but I just use an ordinary timer, like the ones for turning on and off lights when you're on your hols so suppose that's second best!

Kathy

 

[chocko1]

Right, the tea's on so here's another, while I'm waiting. This one was originally put together by some-one called The Meal Planner. Wish I could claim credit for it cos it's sooooooooooo yummy!

SLOW COOKER BUTTER CHICKEN Serves 6

5.5 Syns per serving but definitely worth it!

2 level tbsp. butter - 11 Syns
4 large skinless chicken breasts, cut into bite-size pieces
1 onion, diced
3 cloves of garlic, crushed
2 tsp curry powder and tandoori masala powder
1 tbsp. curry paste - I use Patak's Balti - 2 Syns
1 tsp garam masala
175g tomato puree
15 green cardamom pods
400ml reduced fat coconut milk - 18 Syns
200g FF natural yoghurt

Heat the butter in a large frying pan over a medium heat.
Stir in the chicken, onion and garlic. Cook and stir until the onion has softened, about 10 mins.
Stir in the curry powder, garam masala, tandoori masala, curry paste and tomato puree until no lumps of puree remain.
Pour into the slow cooker and stir in the cardamom pods, coconut milk and yoghurt. Season to taste with salt.
Cook on Low for 8 hours. If still too liquidy, remove the lid for last hour of cooking, if poss. Discard the cardamom pods before serving.
If you prefer it with a bit more spice, you could try add a tsp of dried chilli flakes.

:O Just as I've reached the end of this recipe, I realised it has more than the allotted 10 ingredients!! Sorry - it won't happen again! Anyway, I'm not removing it now though and, if you give it a try, I think you'll be glad I didn't. Hope so anyway! x

 

[Purple Patsy]

I wouldn't count the dried spices anyway in the 10 so fire ahead,

 

[celtic-chick]

Right, the tea's on so here's another, while I'm waiting. This one was originally put together by some-one called The Meal Planner. Wish I could claim credit for it cos it's sooooooooooo yummy!

SLOW COOKER BUTTER CHICKEN Serves 6

5.5 Syns per serving but definitely worth it!

2 level tbsp. butter - 11 Syns
4 large skinless chicken breasts, cut into bite-size pieces
1 onion, diced
3 cloves of garlic, crushed
2 tsp curry powder and tandoori masala powder
1 tbsp. curry paste - I use Patak's Balti - 2 Syns
1 tsp garam masala
175g tomato puree
15 green cardamom pods
400ml reduced fat coconut milk - 18 Syns
200g FF natural yoghurt

Heat the butter in a large frying pan over a medium heat.
Stir in the chicken, onion and garlic. Cook and stir until the onion has softened, about 10 mins.
Stir in the curry powder, garam masala, tandoori masala, curry paste and tomato puree until no lumps of puree remain.
Pour into the slow cooker and stir in the cardamom pods, coconut milk and yoghurt. Season to taste with salt.
Cook on Low for 8 hours. If still too liquidy, remove the lid for last hour of cooking, if poss. Discard the cardamom pods before serving.
If you prefer it with a bit more spice, you could try add a tsp of dried chilli flakes.

:O Just as I've reached the end of this recipe, I realised it has more than the allotted 10 ingredients!! Sorry - it won't happen again! Anyway, I'm not removing it now though and, if you give it a try, I think you'll be glad I didn't. Hope so anyway! x

I would'nt forgive you if you did remove it.It sound's lush,right up my street

 

[Texty_F]

Right, the tea's on so here's another, while I'm waiting. This one was originally put together by some-one called The Meal Planner. Wish I could claim credit for it cos it's sooooooooooo yummy!

SLOW COOKER BUTTER CHICKEN Serves 6

5.5 Syns per serving but definitely worth it!

2 level tbsp. butter - 11 Syns
4 large skinless chicken breasts, cut into bite-size pieces
1 onion, diced
3 cloves of garlic, crushed
2 tsp curry powder and tandoori masala powder
1 tbsp. curry paste - I use Patak's Balti - 2 Syns
1 tsp garam masala
175g tomato puree
15 green cardamom pods
400ml reduced fat coconut milk - 18 Syns
200g FF natural yoghurt

Heat the butter in a large frying pan over a medium heat.
Stir in the chicken, onion and garlic. Cook and stir until the onion has softened, about 10 mins.
Stir in the curry powder, garam masala, tandoori masala, curry paste and tomato puree until no lumps of puree remain.
Pour into the slow cooker and stir in the cardamom pods, coconut milk and yoghurt. Season to taste with salt.
Cook on Low for 8 hours. If still too liquidy, remove the lid for last hour of cooking, if poss. Discard the cardamom pods before serving.
If you prefer it with a bit more spice, you could try add a tsp of dried chilli flakes.

:O Just as I've reached the end of this recipe, I realised it has more than the allotted 10 ingredients!! Sorry - it won't happen again! Anyway, I'm not removing it now though and, if you give it a try, I think you'll be glad I didn't. Hope so anyway! x

You could actually reduce the syns even more in this delightful sounding dish if you used either

Waitrose, Essential Coconut Milk, Half Fat, canned, 400ml can OR Blue Dragon, Coconut Milk, Light, canned, 400ml can

13.5syns 14.5syns

 

[chocko1]

SLOW COOKER CHICKEN LATROBE - Serves 2 Recipe by artielouie

3.5 for whole recipe

6 rashers of bacon, all visible fat removed
1 large onion, or two if you like onion
4 chicken skinless thighs
420g sweet-corn kernels
400g can chopped tomatoes
1 level tbsp. seasoned flour - 3.5 Syns

Chop the onion/s and bacon.
Spray a frying pan with Frylight and cook the onion/s for 5 mins, then add to the slow cooker.
Cook the bacon in the frying pan, then add to the slow cooker.
Re-spray the pan, dip the chicken into the flour, then fry on both sides. Add to slow cooker.
Add a little water to the pan, stir round with wooden spoon and tip into the slow cooker.
Add sweet-corn and tomatoes to the slow cooker, stir and cook for at least 4 hours on Low, or until the chicken is cooked through.
Serve with mashed potatoes and a green vegetable.

I haven't made this myself but it has rave reviews. Normally, I don't pre-cook anything before adding to the slow cooker as I think it defeats the object and doesn't usually make any difference to the end project. However, with this one, because of the flour coating, I would do.