freakydarkstuff
Silver Member
Mmmm your picture makes it look delicious! Loving the asparagus addition!
And I agree Kathy has been a lifesaver with some of these recipes!
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Delicious meals with minimum ingredients.
- Thread starter chocko1
- Start date
Mmmm your picture makes it look delicious! Loving the asparagus addition!
And I agree Kathy has been a lifesaver with some of these recipes!
chocko1
Gold Member
Aww, you are so welcome, Silvermoon and thanks for such a lovely comment, and the PHOTO! I'm so useless with technology so it's great to see a pic! Thanks also for all the 'likes'! It just makes it worthwhile when you know some of the recipes are useful to different people. Good luck to you, now you've re-joined SW. I've done it before and, stupidly, put all the weight back on so, this time, I want it to be for good!
Thanks again.
Kathy x
Thanks again.
Kathy x
chocko1
Gold Member
chocko1
Gold Member
Yes - that's why I think SW is so do-able. Think that's why I feel so stupid for putting the weight back on too. Must admit, I've re-discovered how much I enjoyed cooking a variety of dishes, since I've got back on plan.
The reason I started this thread though is, I absolutely hate seeing a gorgeous looking photo of a recipe but then seeing the huge amount of ingredients, which then stops me from making the recipe! I think 10 ingredients or under is plenty!!
Hope you enjoy any more that you try. Always a bit scary when you think a recipe is tasty but then put it out there for others to try! :S Glad you liked the risotto though and, I think that's an easy one to chuck anything you like in, too. Going to try it with the asparagus next time!
Kathy x
The reason I started this thread though is, I absolutely hate seeing a gorgeous looking photo of a recipe but then seeing the huge amount of ingredients, which then stops me from making the recipe! I think 10 ingredients or under is plenty!!
Hope you enjoy any more that you try. Always a bit scary when you think a recipe is tasty but then put it out there for others to try! :S Glad you liked the risotto though and, I think that's an easy one to chuck anything you like in, too. Going to try it with the asparagus next time!
Kathy x
chocko1
Gold Member
NUMBERED INDEX ON PAGES 55 and 98
JERK CHICKEN WITH CAESAR SALAD - Serves 2
1.5 Syns per serving
2 skinless chicken breasts, cut into strips
1 tbsp. Jerk seasoning
1 level tbsp. Jerk BBQ sauce - 1 Syn - using Levi Root's Reggae Reggae Sauce (others are similar)
Salad leaves
2 level tbsp. half-fat soured cream - 2 Syns
Juice of half a lemon
Put the chicken strips into a shallow dish and add the Jerk seasoning. Rub evenly over the chicken strips, washing your hands well afterwards.
Cover the dish tightly with cling-film and leave to marinate for, at least 30 minutes but, preferably, over-night in the fridge.
Spray a large, non-stick frying pan or wok well with Frylight and stir-fry the chicken for approx. 10 minutes or, until cooked through.
Remove the chicken from the pan and keep warm.
Mix the soured cream and lemon juice together and mix into the salad leaves.
Add the Jerk/BBQ sauce to the pan juices and cook for 30 seconds over a high heat, stirring constantly.
Put the salad leaves onto two plates, top with the chicken strips and pour the Jerk/BBQ sauce over the chicken.
Serve immediately.
JERK CHICKEN WITH CAESAR SALAD - Serves 2
1.5 Syns per serving
2 skinless chicken breasts, cut into strips
1 tbsp. Jerk seasoning
1 level tbsp. Jerk BBQ sauce - 1 Syn - using Levi Root's Reggae Reggae Sauce (others are similar)
Salad leaves
2 level tbsp. half-fat soured cream - 2 Syns
Juice of half a lemon
Put the chicken strips into a shallow dish and add the Jerk seasoning. Rub evenly over the chicken strips, washing your hands well afterwards.
Cover the dish tightly with cling-film and leave to marinate for, at least 30 minutes but, preferably, over-night in the fridge.
Spray a large, non-stick frying pan or wok well with Frylight and stir-fry the chicken for approx. 10 minutes or, until cooked through.
Remove the chicken from the pan and keep warm.
Mix the soured cream and lemon juice together and mix into the salad leaves.
Add the Jerk/BBQ sauce to the pan juices and cook for 30 seconds over a high heat, stirring constantly.
Put the salad leaves onto two plates, top with the chicken strips and pour the Jerk/BBQ sauce over the chicken.
Serve immediately.
chocko1
Gold Member
RASPBERRY AND VANILLA MAGIC PORRIDGE
1 Syn, if using oats as a HEX
35g porridge oats
1 tub of FF Greek yoghurt, plain or flavoured
Quarter tsp. vanilla extract
1 level tbsp. reduced-sugar jam - 1 Syn
Fresh raspberries, cut in half
Milk, if liked - take from HEX
In a dish or lidded jar, mix together the oats, yoghurt, vanilla extract, jam and milk, if using, to get the consistency you prefer.
Stir together until well combined.
Add the fresh raspberries and stir together gently.
Cover the dish with cling-film or screw the lid onto the jar. Refrigerate over-night. Eat chilled the following morning.
If you prefer it sweeter, stir through a little sweetener or half to one tsp. runny honey - 1 Syn.
1 Syn, if using oats as a HEX
35g porridge oats
1 tub of FF Greek yoghurt, plain or flavoured
Quarter tsp. vanilla extract
1 level tbsp. reduced-sugar jam - 1 Syn
Fresh raspberries, cut in half
Milk, if liked - take from HEX
In a dish or lidded jar, mix together the oats, yoghurt, vanilla extract, jam and milk, if using, to get the consistency you prefer.
Stir together until well combined.
Add the fresh raspberries and stir together gently.
Cover the dish with cling-film or screw the lid onto the jar. Refrigerate over-night. Eat chilled the following morning.
If you prefer it sweeter, stir through a little sweetener or half to one tsp. runny honey - 1 Syn.
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chocko1
Gold Member
COCOA AND BANANA MAGIC PORRIDGE
2.5 Syns, if using the oats as a HEX
35g oats
1 tub of FF Greek yoghurt, plain or flavoured
1 level tbsp. cocoa powder - 1.5 Syns
1 level tsp. runny honey - 1 Syn - optional
Half a small banana, diced
A little milk, if required, taken from a HEX
Method as recipe above, leaving the mixture in the fridge over-night.
Serve chilled.
Both of these recipes are based on recipes from a lady called Monica.
2.5 Syns, if using the oats as a HEX
35g oats
1 tub of FF Greek yoghurt, plain or flavoured
1 level tbsp. cocoa powder - 1.5 Syns
1 level tsp. runny honey - 1 Syn - optional
Half a small banana, diced
A little milk, if required, taken from a HEX
Method as recipe above, leaving the mixture in the fridge over-night.
Serve chilled.
Both of these recipes are based on recipes from a lady called Monica.
Llamasoks
Gold Member
For some reason this really reminded me of a Jam doughnut! Yum!
chocko1
Gold Member
HUNTER'S CHICKEN - Serves 4
Syn Free, if using cheese as a HEX
3 shallots, finely chopped
250ml passata
Half a tsp. chilli powder (more, if you like it hot)
4 tbsp. balsamic vinegar
A good shake of Worcestershire sauce
3-4 level tbsp. sweetener, or to taste - taste as you go along
4 skinless chicken breasts
8 rashers of bacon, all visible fat removed
120g Cheddar cheese
In a bowl, mix together the first 6 ingredients to form a sauce. Bring to the boil in a small pan, then simmer gently for 15 minutes.
Pre-heat the oven to 210C/Gas 6-7.
Cover a baking tray or roasting tin with non-stick baking parchment or spray the tray well with Frylight.
Put the chicken breasts on the tray and slit each breast down the middle with a sharp knife or kitchen scissors, forming a pocket in each.
Spoon the sauce into the slits and spread some over the top of each chicken breast.
Lie the bacon rashers over the top of each chicken breast and cook for 20 minutes.
Put the cheese slices (30g on each) over the top of the chicken and bacon and return to the oven for 10 more minutes or, until the chicken is thoroughly cooked through.
Lovely with baby roasties and lots of veggies.
This recipe is a take on one by Amy Jones.
Syn Free, if using cheese as a HEX
3 shallots, finely chopped
250ml passata
Half a tsp. chilli powder (more, if you like it hot)
4 tbsp. balsamic vinegar
A good shake of Worcestershire sauce
3-4 level tbsp. sweetener, or to taste - taste as you go along
4 skinless chicken breasts
8 rashers of bacon, all visible fat removed
120g Cheddar cheese
In a bowl, mix together the first 6 ingredients to form a sauce. Bring to the boil in a small pan, then simmer gently for 15 minutes.
Pre-heat the oven to 210C/Gas 6-7.
Cover a baking tray or roasting tin with non-stick baking parchment or spray the tray well with Frylight.
Put the chicken breasts on the tray and slit each breast down the middle with a sharp knife or kitchen scissors, forming a pocket in each.
Spoon the sauce into the slits and spread some over the top of each chicken breast.
Lie the bacon rashers over the top of each chicken breast and cook for 20 minutes.
Put the cheese slices (30g on each) over the top of the chicken and bacon and return to the oven for 10 more minutes or, until the chicken is thoroughly cooked through.
Lovely with baby roasties and lots of veggies.
This recipe is a take on one by Amy Jones.
chocko1
Gold Member
MEXICAN CHICKEN AND QUINOA CASSEROLE - Serves 4
5 Syns for the whole amount, based on using 10 level tsp. Discovery Chipotle Paste
1 onion, finely chopped
2 red peppers, deseeded and cut into chunks
10 level tsp. Discovery Chipotle Paste - 5 Syns (alter up or down, depending on taste)
400g can chopped tomatoes
4 skinless chicken breasts
140g quinoa, thoroughly rinsed under running water before using
2 chicken stock cubes
400g can pinto beans, drained and rinsed
Small bunch of coriander leaves, finely chopped, but leaving a few leaves as garnish
Juice of 1 lemon
Spray a non-stick, deep frying pan well with Frylight and cook the onion and peppers until softened. (I usually start mine off in the microwave with a splash of water, to speed the process).
When softened, stir in the chipotle paste, stir round for a minute and then add the tomatoes.
Add the chicken breasts to the pan.
Add up to a tomato can full of water, to cover the chicken and bring to a gentle simmer. Turn the chicken occasionally and cook for about 20 minutes or until the chicken is cooked through.
Bring a large pan of water to the boil, with the stock cubes in it.
Add the rinsed quinoa and cook for approx. 15 minutes, or until tender, adding in the drained beans for the final minute of cooking.
Drain well and stir in the chopped coriander and lime juice. Season and cover to keep warm.
Lift the cooked chicken onto a chopping board or plate and shred each breast, using two forks.
Stir back into the tomato sauce, adding seasoning and maybe a little sweetener, if required.
Serve with the quinoa, scattering the stew with the reserved coriander leaves just before serving.
Lovely served with a dollop of FF yoghurt on the side.
This is also good with a few freshly, chopped tomatoes added and, for even more flavour, 3 crushed garlic cloves and maybe some fresh chillies added to the onion and peppers.
This is a take on a recipe from the Good Food mag.
5 Syns for the whole amount, based on using 10 level tsp. Discovery Chipotle Paste
1 onion, finely chopped
2 red peppers, deseeded and cut into chunks
10 level tsp. Discovery Chipotle Paste - 5 Syns (alter up or down, depending on taste)
400g can chopped tomatoes
4 skinless chicken breasts
140g quinoa, thoroughly rinsed under running water before using
2 chicken stock cubes
400g can pinto beans, drained and rinsed
Small bunch of coriander leaves, finely chopped, but leaving a few leaves as garnish
Juice of 1 lemon
Spray a non-stick, deep frying pan well with Frylight and cook the onion and peppers until softened. (I usually start mine off in the microwave with a splash of water, to speed the process).
When softened, stir in the chipotle paste, stir round for a minute and then add the tomatoes.
Add the chicken breasts to the pan.
Add up to a tomato can full of water, to cover the chicken and bring to a gentle simmer. Turn the chicken occasionally and cook for about 20 minutes or until the chicken is cooked through.
Bring a large pan of water to the boil, with the stock cubes in it.
Add the rinsed quinoa and cook for approx. 15 minutes, or until tender, adding in the drained beans for the final minute of cooking.
Drain well and stir in the chopped coriander and lime juice. Season and cover to keep warm.
Lift the cooked chicken onto a chopping board or plate and shred each breast, using two forks.
Stir back into the tomato sauce, adding seasoning and maybe a little sweetener, if required.
Serve with the quinoa, scattering the stew with the reserved coriander leaves just before serving.
Lovely served with a dollop of FF yoghurt on the side.
This is also good with a few freshly, chopped tomatoes added and, for even more flavour, 3 crushed garlic cloves and maybe some fresh chillies added to the onion and peppers.
This is a take on a recipe from the Good Food mag.
chocko1
Gold Member
LAMB AND RED PEPPER RAGOUT - Serves 6
2 Syns per serving, if using olive oil/Syn Free, if just using Frylight (works better with the oil)
8 fresh plum tomatoes
1kg lean, diced lamb - leg or shoulder are good for this
1 onion, finely chopped
3 cloves of garlic, crushed
1 tsp. paprika
2 tsp. thyme leaves, finely chopped
2 tsp. rosemary leaves, finely chopped
2 red peppers, deseeded and chopped
725ml chicken stock
2 tbsp. olive oil - 12 Syns
Put a large pan of water on to boil. Add the tomatoes for 10 seconds, then lift out and put immediately into a bowl of iced water. Leave to cool a little, then remove from the bowl and peel off the skins. Chop the flesh and discard the seeds. Set aside. (It really is worth the small amount of effort to use fresh tomatoes for this recipe).
Season the diced lamb with a pinch of salt.
Put a pan over a medium heat and add a tbsp. of oil (or spray well with Frylight).
Once hot, fry the lamb until browned all over - best done in batches. Remove the lamb from the pan and set aside.
Add more olive oil to the pan (or re-spray) and fry the garlic and onion, with a pinch of salt, until soft.
Once soft, add the herbs, paprika and some black pepper and fry for 3-5 minutes.
Pour in 100ml of stock and bring to the boil. Once boiling, stir in the chopped tomatoes and lamb, along with any juices. Season with pepper and pour in the rest of the stock.
Bring to a simmer, then turn down the heat and leave to simmer gently for approximately 1 hour or until tender.
Ten minutes before the ragout is ready, cook about 500g dried pasta, for about 9 minutes, stirring occasionally so it doesn't stick together.
Drain the pasta, then add to the ragout. Stir gently together.
Serve on warmed plates immediately, with lots of veg.
This recipe is a take on one by the chef, Geoffrey Smeddle and is delicious!
2 Syns per serving, if using olive oil/Syn Free, if just using Frylight (works better with the oil)
8 fresh plum tomatoes
1kg lean, diced lamb - leg or shoulder are good for this
1 onion, finely chopped
3 cloves of garlic, crushed
1 tsp. paprika
2 tsp. thyme leaves, finely chopped
2 tsp. rosemary leaves, finely chopped
2 red peppers, deseeded and chopped
725ml chicken stock
2 tbsp. olive oil - 12 Syns
Put a large pan of water on to boil. Add the tomatoes for 10 seconds, then lift out and put immediately into a bowl of iced water. Leave to cool a little, then remove from the bowl and peel off the skins. Chop the flesh and discard the seeds. Set aside. (It really is worth the small amount of effort to use fresh tomatoes for this recipe).
Season the diced lamb with a pinch of salt.
Put a pan over a medium heat and add a tbsp. of oil (or spray well with Frylight).
Once hot, fry the lamb until browned all over - best done in batches. Remove the lamb from the pan and set aside.
Add more olive oil to the pan (or re-spray) and fry the garlic and onion, with a pinch of salt, until soft.
Once soft, add the herbs, paprika and some black pepper and fry for 3-5 minutes.
Pour in 100ml of stock and bring to the boil. Once boiling, stir in the chopped tomatoes and lamb, along with any juices. Season with pepper and pour in the rest of the stock.
Bring to a simmer, then turn down the heat and leave to simmer gently for approximately 1 hour or until tender.
Ten minutes before the ragout is ready, cook about 500g dried pasta, for about 9 minutes, stirring occasionally so it doesn't stick together.
Drain the pasta, then add to the ragout. Stir gently together.
Serve on warmed plates immediately, with lots of veg.
This recipe is a take on one by the chef, Geoffrey Smeddle and is delicious!
freakydarkstuff
Silver Member
I need this in my life! *nom nom nom*
chocko1
Gold Member
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chocko1
Gold Member
CHEESY BAKED SALMON - Serves 4
Syn Free, if using the cheese as a HEX
900g salmon fillets
2 cloves of garlic, crushed
1 tsp. dried dill
120g grated Cheddar cheese
6 spring onions, finely sliced
Pre-heat the oven to 230C/Gas 8.
Place the salmon fillets on a large piece of foil and season with the garlic, dill and some salt and pepper to taste. Seal the foil around the fish and place on a baking tray.
Bake for 20 minutes. After this time, remove from the oven and top with the grated cheese and spring onions (I sometimes add some thinly sliced tomato at this stage, too), and continue to bake for a further 5 minutes, or until the cheese is melted and the fish flakes easily.
Gorgeous with new potatoes and peas/salad.
Syn Free, if using the cheese as a HEX
900g salmon fillets
2 cloves of garlic, crushed
1 tsp. dried dill
120g grated Cheddar cheese
6 spring onions, finely sliced
Pre-heat the oven to 230C/Gas 8.
Place the salmon fillets on a large piece of foil and season with the garlic, dill and some salt and pepper to taste. Seal the foil around the fish and place on a baking tray.
Bake for 20 minutes. After this time, remove from the oven and top with the grated cheese and spring onions (I sometimes add some thinly sliced tomato at this stage, too), and continue to bake for a further 5 minutes, or until the cheese is melted and the fish flakes easily.
Gorgeous with new potatoes and peas/salad.
chocko1
Gold Member
SALMON AND POTATO SALAD - Serves 2
0.5 Syn per serving
1 x 213g tin pink or red salmon, drained and broken up into chunks
350g new potatoes, cooked and halved or quartered
1 large tomato, finely diced
3 spring onions, finely sliced
A few fresh chives, snipped
2 level tbsp. (or more, if preferred) half-fat crème fraiche - BGTY = 1 Syn for the 2 tbsp.
In a large bowl, mix together the tomato, spring onions, chives and crème fraiche and season with black pepper.
Add the cold potatoes and salmon chunks, stirring gently to combine.
I sometimes mix the crème fraiche with a little mayo or even a touch of tartare sauce, for a change. Also, occasionally, add in some finely chopped cucumber.
Lovely served on a bed of crisp salad leaves.
0.5 Syn per serving
1 x 213g tin pink or red salmon, drained and broken up into chunks
350g new potatoes, cooked and halved or quartered
1 large tomato, finely diced
3 spring onions, finely sliced
A few fresh chives, snipped
2 level tbsp. (or more, if preferred) half-fat crème fraiche - BGTY = 1 Syn for the 2 tbsp.
In a large bowl, mix together the tomato, spring onions, chives and crème fraiche and season with black pepper.
Add the cold potatoes and salmon chunks, stirring gently to combine.
I sometimes mix the crème fraiche with a little mayo or even a touch of tartare sauce, for a change. Also, occasionally, add in some finely chopped cucumber.
Lovely served on a bed of crisp salad leaves.
chocko1
Gold Member
MUSHROOM PASTA BAKE - Serves 2
Syn Free, if using cheese as HEX's
100g (dry weight) pasta shapes
1 vegetable stock cube
100g chestnut mushrooms, sliced
1 red onion, finely sliced
1 clove of garlic, crushed
Half a red chilli, deseeded and finely sliced
1 tbsp. chopped, fresh basil and more to garnish
250g tomato passata
1 - 2 tbsp. FF fromage frais
50g mature Cheddar, grated
Pre-heat the oven to 200C/Gas 6.
Cook the pasta according to pack instructions, with the stock cube dissolved in the water. Drain.
Whilst the pasta is cooking, spray a non-stick pan well with Frylight and cook the mushrooms, onion and garlic for about 8 minutes, or until the onion has softened.
Add the chilli, basil and passata to the pan and bring to a gentle simmer.
Stir in the drained pasta and season to taste with salt and black pepper.
Transfer to an ovenproof dish.
Mix together the fromage frais and grated cheese and dot over the top of the mixture.
Bake in the oven for about 10 minutes.
Sprinkle with the reserved basil for garnish and serve on warmed plates with lots of veg. Especially good with roasted veg - BNS, cherry tomatoes, red onion slices, etc.
This is also gorgeous with cooked, shredded chicken and crispy bacon pieces stirred through or, sometimes, I just scatter the top with crispy bacon as soon as it is removed from the oven.
This is based on a recipe by Rosemary Conley.
Syn Free, if using cheese as HEX's
100g (dry weight) pasta shapes
1 vegetable stock cube
100g chestnut mushrooms, sliced
1 red onion, finely sliced
1 clove of garlic, crushed
Half a red chilli, deseeded and finely sliced
1 tbsp. chopped, fresh basil and more to garnish
250g tomato passata
1 - 2 tbsp. FF fromage frais
50g mature Cheddar, grated
Pre-heat the oven to 200C/Gas 6.
Cook the pasta according to pack instructions, with the stock cube dissolved in the water. Drain.
Whilst the pasta is cooking, spray a non-stick pan well with Frylight and cook the mushrooms, onion and garlic for about 8 minutes, or until the onion has softened.
Add the chilli, basil and passata to the pan and bring to a gentle simmer.
Stir in the drained pasta and season to taste with salt and black pepper.
Transfer to an ovenproof dish.
Mix together the fromage frais and grated cheese and dot over the top of the mixture.
Bake in the oven for about 10 minutes.
Sprinkle with the reserved basil for garnish and serve on warmed plates with lots of veg. Especially good with roasted veg - BNS, cherry tomatoes, red onion slices, etc.
This is also gorgeous with cooked, shredded chicken and crispy bacon pieces stirred through or, sometimes, I just scatter the top with crispy bacon as soon as it is removed from the oven.
This is based on a recipe by Rosemary Conley.
chocko1
Gold Member
CREAMY BACON, LEEK AND MUSHROOM PASTA - Serves 2
3 to 5 Syns per serving, depending on whether you use regular cream or reduced-fat cream
100g dried pasta shapes
Half a leek, thoroughly washed and finely sliced
6 rashers of bacon, all visible fat removed
150g mushrooms, thinly sliced
100ml single cream - regular=10 Syns, reduced-fat=6 Syns
Cook the pasta according to pack instructions. Drain.
Meanwhile, spray a large, non-stick pan with Frylight and cook the bacon until beginning to brown.
Add the leek slices and continue to cook until they have softened.
Add the mushrooms, with a little water if the pan appears too dry, and cook until softened.
Add the cream and lots of black pepper. Heat through gently and when it is hot, but not boiling, stir through the drained pasta.
Serve immediately on warmed plates/bowls.
Lovely with HEX fresh Parmesan grated over and also good with a handful of spinach added during the last couple of minutes, giving it time to wilt.
3 to 5 Syns per serving, depending on whether you use regular cream or reduced-fat cream
100g dried pasta shapes
Half a leek, thoroughly washed and finely sliced
6 rashers of bacon, all visible fat removed
150g mushrooms, thinly sliced
100ml single cream - regular=10 Syns, reduced-fat=6 Syns
Cook the pasta according to pack instructions. Drain.
Meanwhile, spray a large, non-stick pan with Frylight and cook the bacon until beginning to brown.
Add the leek slices and continue to cook until they have softened.
Add the mushrooms, with a little water if the pan appears too dry, and cook until softened.
Add the cream and lots of black pepper. Heat through gently and when it is hot, but not boiling, stir through the drained pasta.
Serve immediately on warmed plates/bowls.
Lovely with HEX fresh Parmesan grated over and also good with a handful of spinach added during the last couple of minutes, giving it time to wilt.
sookie
Silver Member
Now I know what I'm having for dinner tomorrow... X
Emb77
Full Member
Look deelish.
Think I might try and make it for tomorras tea. Any idea what page number it is on ? X
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chocko1
Gold Member
Silvermoon, you are my photo saviour!! I'm so lucky to have ladies like you and Doreen (my index saviour) to add such amazing extras to the thread! Thank-you to both of you!
I really should become more techno-savvy, seeing as I'm a Teaching Assistant in a primary school. The trouble is I'm not interested in technology, either so that doesn't help but it is a bit embarrassing when a Year 3 child shows you how to do something on the computer!!
Kathy x
I'm so lucky to have ladies like you and Doreen (my index saviour) to add such amazing extras to the thread! Thank-you to both of you! I really should become more techno-savvy, seeing as I'm a Teaching Assistant in a primary school. The trouble is I'm not interested in technology, either so that doesn't help but it is a bit embarrassing when a Year 3 child shows you how to do something on the computer!!
Kathy x
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