How about a jambalaya......
Pete’s Spicier Creole Jambalaya-2
Serves 4 – 2 syns per serving
Ingredients
1x 175g chicken breast, cut into bite sized pieces
2 tablespoons Cajun spice
1x medium onion, chopped
2x garlic cloves, crushed
½ tspTurmeric
1x fresh red chilli, deseeded and chopped finely
1x yellow and red pepper, deseeded and chopped
500ml chicken or vegetable stock
4x Sainsbury’s Spicy & Succulent mini Chorizos=80g 2 Syn each.
1x 400g can chopped tomatoes
200g long grain rice
Parsley, chopped roughly
Bay leaf
* Tabasco, if you like it hotter!
lemon wedges
Method
Mix the Cajun with a small amount of water to make a paste, place the chicken breast in a small bowl and toss it to cover it with the sauce.
Spray a large frying pan with low fat cooking spray. Add the chicken and stir fry for 4 minutes.
Wash rice under cold water several times until the water runs clear, put to one side.
Stir in the onion, garlic, chilli and peppers and fry for another 4 minutes until they are slightly browned and softened.
Add the stock, chorizo, tomatoes, rice and the bay leaf, then bring it all to a boil. Turn down the heat and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid. Drizzle with the lemon juice
* Add Tabasco, if you want it hotter
Serve with a salad.
For starters.......................
Pete’s Salmon & Watercress
Serves 2
Ingredients
1 pack of salmon slices
1 bag of watercress
2 eggs
Tub of dried dill
Method
Wipe and dry the salmon, place on a piece of cooking foil, drizzle lemon juice on the salmon, sprinkle with dill and place cut slices of lemon on the salmon. Wrap the salmon with the foil, sealing the sides to maintain the juices, fold over leaving space along the top for the salmon to swell while cooking.
Per-heat an oven to 170C (fan oven) (180C (standard oven) and cook on the middle shelf for 20 mins.
Share out a bag of watercress between two plates and cook the egg as you like it, fried or poached.
Remove the salmon and place on the watercress, add the egg and serve with a salad bowl.
Enjoy!
Pudding..............
Pete’s Strawberry & Grape layered Jelly
Serves 4
Ingredients
Hartley’s sugar free blackcurrant jelly 10Cal per portion
Strawberries
Grapes
Method
Cut grapes in half and cover the base of glass dishes.
Sprinkle the packets contents into 285mL/.5Pt of boiling water, stir, then add
285mL/.5Pt of cold water
Pour into the dishes & float the cut strawberries to cover the top, put into a fridge until set.
