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- Thread starter StaceyUK
- Start date
*Sparkles*
**2015 is my Year!**
Special fried rice for lunch
<img src="http://www.minimins.com/attachment.php?attachmentid=71135"/>
Ooh that looks nice - what's ur recipe? Xx
Laura94B
Gold Member
Thanks! 
I posted it on my blog, I put most of my SW recipes on here
Syn Free Special Fried Rice | The Ramblings of a Mad Woman
I posted it on my blog, I put most of my SW recipes on here Syn Free Special Fried Rice | The Ramblings of a Mad Woman
VeggieBev
Silver Member
This looks lovely - can you post the recipe please?
bilsat
Really likes to cook
Pete’s Moroccan Veg & Couscous
Pete’s Moroccan Veg & Couscous
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Carrot, finely chopped (s) (sff)
1 Red pepper, finely sliced (s) (sff)
1 Lime zested & juiced (ss) (sff)
2 Garlic, finely chopped (sff)
2 tsp Ras-el-Hanout
3cm Ginger, grated
50g Frozen peas (ff)
100g Prunes, (ready to eat), chopped small
100g Couscous (ff)
200ml Veg stock
200ml Herb stock
200g Butternut squash, peeled & cut into 1cm cubes (s) (sff)
200g Cauliflower florets (s) (sff)
Method
In a frying pan sprayed with fry light, cook the onion, garlic ginger & pepper until soft, add the butternut squash, tomato, prunes, carrot & ras-el-hanout, mix together, add veg stock & bring to the boil, cover & reduce to a simmer for 20 mins until the butternut squash is soft.
Put the couscous in a heat-proof dish & add the herb stock, lime zest & juice, mix well & cover with Clingfilm, set aside for 10 mins.
After 20 cooking of the butternut squash, add the cauliflower & peas, cook for a further 10 mins then plate up with the Couscous.
Pete’s Moroccan Veg & Couscous
Serves 4
Ingredients
1 Onion, finely chopped (s) (sff)
1 Carrot, finely chopped (s) (sff)
1 Red pepper, finely sliced (s) (sff)
1 Lime zested & juiced (ss) (sff)
2 Garlic, finely chopped (sff)
2 tsp Ras-el-Hanout
3cm Ginger, grated
50g Frozen peas (ff)
100g Prunes, (ready to eat), chopped small
100g Couscous (ff)
200ml Veg stock
200ml Herb stock
200g Butternut squash, peeled & cut into 1cm cubes (s) (sff)
200g Cauliflower florets (s) (sff)
Method
In a frying pan sprayed with fry light, cook the onion, garlic ginger & pepper until soft, add the butternut squash, tomato, prunes, carrot & ras-el-hanout, mix together, add veg stock & bring to the boil, cover & reduce to a simmer for 20 mins until the butternut squash is soft.
Put the couscous in a heat-proof dish & add the herb stock, lime zest & juice, mix well & cover with Clingfilm, set aside for 10 mins.
After 20 cooking of the butternut squash, add the cauliflower & peas, cook for a further 10 mins then plate up with the Couscous.
xJoanneJJx
Gold Member
pastagirl
Silver Member
May i have the recipe for your sticky chicken please? Looks delicious
pastagirl
Silver Member
I had something similar last night but at the end i added the sweet chili sauce to fat free fromage frais and poured over the top. It was lovely. Big juicy prawns Yum Yum
dudette2001uk
I will be a Princess!
dudette2001uk
I will be a Princess!
xJoanneJJx
Gold Member
Here's the info for sticky chicken! It's lovely
[h=3]method[/h]
- Serves: 4
- Total time: Less than 30 Minutes
- Price Guide:
- Difficulty Rating: 1
- Publication/Issue: issue1
- Publication Date:
- Publication Image:
- Syns per serving:
- Green: 5*
- Original: 2
- Extra Easy: 2
(*Add 6 Syns per serving if not using chicken as a Healthy Extra)
- 3 tbsp honey
- 3 tbsp balsamic vinegar
- 3 tbsp soy sauce
- 680g chicken breasts, cut into 1" cubes
[h=3]method[/h]
- Mix together the honey, vinegar and soy sauce. Toss the chicken cubes in the mix to coat thoroughly, and leave to stand for at least 30 minutes in the fridge.
- Heat a frying pan, add the chicken cubes and marinade. Cook on a high heat for about 20 minutes, until all the liquid has absorbed into the chicken. Stir regularly to prevent burning.
- When the chicken is thoroughly cooked, serve immediately on a bed of crispy salad.
pastagirl
Silver Member
Here's the info for sticky chicken! It's lovely
[*]Serves: 4
[*]Total time: Less than 30 Minutes
[*]Price Guide:
[*]Difficulty Rating: 1
[*]Publication/Issue: issue1
[*]Publication Date:
[*]Publication Image:
[*]Syns per serving:
[*]Green: 5*
[*]Original: 2
[*]Extra Easy: 2
(*Add 6 Syns per serving if not using chicken as a Healthy Extra)
[h=3]ingredients[/h]
[*]3 tbsp honey
[*]3 tbsp balsamic vinegar
[*]3 tbsp soy sauce
[*]680g chicken breasts, cut into 1" cubes
[h=3]method[/h]
[*]Mix together the honey, vinegar and soy sauce. Toss the chicken cubes in the mix to coat thoroughly, and leave to stand for at least 30 minutes in the fridge.
[*]Heat a frying pan, add the chicken cubes and marinade. Cook on a high heat for about 20 minutes, until all the liquid has absorbed into the chicken. Stir regularly to prevent burning.
[*]When the chicken is thoroughly cooked, serve immediately on a bed of crispy salad.
Thank you. Ill give it a whirl. Looks easy which is always good lol.
SlimmingKitchen
Gold Member
Dinner: Red pepper, yellow pepper, Batchelors savoury chicken rice, bacon, topped with 30g red Leicester cheese (HEA), rocket leaves, cucumber, lettuce, tomato, red onion, mushrooms, Actifry chips.
