Delicious meals with minimum ingredients.

[chocko1]

STIFADO - Serves 6-8

0.5 Syn per serving, based on 8 people

1 tbsp. olive oil - 6 Syns
1.5kg lean beef, cubed
1.5kg shallots, peeled
4 cloves of garlic, finely chopped or crushed
5 tbsp. red wine vinegar
3 pieces of cinnamon
2 bay leaves
1 tsp. whole cloves
One and a half tsp. aniseed or fennel seeds
3 x 400g chopped tomatoes

Heat the oil in a large, non-stick pan and brown the beef, in batches.
Add the shallots, cooking gently, until golden and caramelised.
Add the garlic, spices and tomatoes. Season well.
Stir in a 200ml water. Cover tightly and simmer for one and a half to two hours, or until the meat is meltingly tender and the sauce richly thickened.

 

[sookie]

Have to agree! It's gorgeous! Think all chorizo is the same Syns (last time I looked), according to Syns on-line. 100g = 6.5 Syns. Can't believe it's so low, actually! Hope you have good news about your dad soon. x

The one in aldi is 170g and I use the whole lot. Just love it and when it's cooked OMG..

Should know more soon about him coming home. Dr said he is fit to go but it's all down to the physio team x

 

[chocko1]

Aww, that's brilliant news! You must all be so relieved! Hopefully, you can chill a bit more then. x

 

[chocko1]

CHICKEN WITH TOMATO STEW - Serves 4

Syn Free, unless using olive oil (6 Syns)

4 skinless chicken breasts
1 tbsp. olive oil - 6 Syns (1.5 Syns each) or use Frylight
A load of sliced mushrooms
2 peppers, deseeded and finely chopped
2-4 cloves of garlic, crushed
400g can chopped tomatoes (can use 2, if you like)
Quarter tsp. dried oregano
1 onion, finely chopped

Season the chicken with salt and pepper.
Heat the oil/Frylight in a large, non-stick pan over a medium heat.
Cook the chicken until golden on both sides and cooked through. Transfer to a plate.
Add the onion, garlic, mushrooms and peppers to the pan and cook until softened.
Add in the tomatoes and oregano. Reduce the heat, cover and cook for about 15 minutes.
Return the chicken and any juices to the pan, cover and cook for about 6 minutes or, until the chicken is thoroughly cooked through.
Serve the chicken on warmed plates, with the sauce poured over.

Of course, you can add in any veg to this and, if you have Syns to spare, maybe a little Synned chorizo.
Lovely served with wholegrain spaghetti and sprinkled with HEX grated cheese.

 

[chocko1]

CHIPOTLE CHICKEN AND RICE - Serves 4

1.5 Syns per serving

1 tbsp. oil - 6 Syns
4 skinless chicken breasts or 8 boneless, skinless chicken thighs
1 medium red onion, thinly sliced
3 cloves of garlic, crushed
Half tsp. ground cumin
1-2 (more, if you're brave) chipotle chillies
Either 2 large tomatoes, cut into chunks or 400g can chopped tomatoes
1 cup (approx. 200g) long-grain rice - white or wholegrain

Heat the oil in a large, non-stick pan over a medium heat. Season the chicken with salt and pepper on both sides.
Brown the chicken in batches, on both sides, for about 6 minutes, then transfer to a plate.
Add the onion and sauté until soft, scraping any brown bits from the base of the pan. Add a little water, if necessary.
Add the garlic, cumin and chopped chillies. Cook for about 2 minutes, stirring.
Add the tomatoes and a little salt and cook until the tomatoes begin to break down - about 3 minutes.
Stir in one cup (approx. 240ml) of water and stir in the rice, making sure it is completely submerged in water. Add more, if necessary.
Return the chicken and any juices to the pan and cook for about 25-30 minutes or, until the liquid is absorbed, the rice is tender and the chicken is thoroughly cooked through.
Serve sprinkled with freshly chopped coriander, if you have any in.

Based on a recipe by Martha Stewart.

 

[Lisa84]

Just Subscribing to this fab thread! Thank you for all the amazing recipes chocko :clap:

 

[chocko1]

Aww, thanks so much, Lisa! Comments like yours make it all worthwhile!

Kathy

 

[chocko1]

STICKY CHILLI PORK STIR-FRY - Serves 4

3 Syns per serving

1 tbsp. groundnut oil - 6 Syns
2 cloves of garlic, crushed
1 red chilli, deseeded and thinly sliced
2.5cm piece of fresh ginger, grated
450g pork tenderloin, all visible fat removed and diced
4 level tbsp. sweet chilli sauce - 6 Syns
1 tbsp. fresh thyme leaves
1 red pepper, deseeded and finely chopped
6 baby pak choi, halved
5 spring onions, finely sliced

Heat the oil in a non-stick frying pan or wok, over a medium heat and fry the garlic, chilli and ginger for a few minutes, until fragrant.
Add the pork and stir-fry over a high heat for 4-5 minutes, until just cooked.
Lower the heat and add the chilli sauce and thyme and cook for another minute. Remove from the pan and set aside.
Add the pak choi, red pepper and a little water to the pan and cook for 3 minutes.
Return the pork, with the spring onion and the garlic mixture to the pan and heat through for a few minutes.

Lovely served with Jasmine rice or just boiled rice.

 

[chocko1]

EASY RISOTTO WITH BACON AND PEAS - Serves 4

Syn Free

1 onion, finely chopped
8 rashers of bacon, all visible fat removed
300g risotto rice
1 litre hot vegetable stock
100g frozen peas
1-2 cloves of garlic, crushed

Spray a large, non-stick pan well with Frylight.
Heat, and cook the onion and garlic until the onion is soft. I start mine off in the microwave for a few minutes, with a splash of water, to speed the softening process up.
Add the bacon and cook through.
Add the rice and the stock, and bring to the boil. Stir well, reduce the heat and cook, covered, for 15-20 minutes, or until the rice is almost tender.
Stir in the peas, with a little salt and some black pepper. Cook for a further 3 minutes or until the peas have cooked, the liquid is absorbed and the rice is creamily tender.

Lovely served sprinkled with HEX Parmesan.

Also good with 1 tsp. dried parsley added, along with the salt and pepper. I sometimes add in finely chopped chilli, red peppers, spring onions, grated courgette, leek, etc.

This recipe is based on one by Good Food.

 

[chocko1]

PORK AND PEPPER GOULASH - Serves 4

1.5 Syns per serving

1 tbsp. olive oil - 6 Syns
1 red onion, thinly sliced
1 tbsp. sweet smoked paprika
700g pork - either chops or tenderloin, all visible fat removed
400g can chopped tomatoes
300g jar roasted red peppers, sliced - or use fresh
Handful of chopped fresh parsley

Heat the oil in a large, non-stick pan.
Gently fry the onion until tender. Add the peppers, if using fresh.
Stir in the smoked paprika for about one minute.
Brown the pork, then add the tomatoes and simmer gently for 15 minutes.
Add the jar of peppers and cook until the pork is tender and thoroughly cooked through.
Season well and stir through the parsley.

Lovely served with lots of veg and some mashed potato.

 

[chocko1]

THAI RED FISH CURRY - Serves 4

Approx. 1.5 Syns per serving

2 level tbsp. Thai red curry paste - 2 Syns
2 tbsp. tomato puree
700ml fish stock
100ml light coconut milk - approx. 2.5-3 Syns
200g sugar snap peas, trimmed
600g skinless white fish fillets, cut into bite-sized pieces
200g cherry tomatoes, halved
Small handful of chopped, fresh cpriander
Juice of 1 lime

Put the curry paste into a large, non-stick pan and add the tomato puree, stock and coconut milk. Bring to the boil and simmer, gently, uncovered, for 8 minutes.
Add the sugar snap peas and cook for 5 minutes.
Add the fish pieces and cherry tomatoes and cook gently for 5 minutes, or until the fish is cooked through.
Remove from the heat and stir in the coriander and the lime juice.

Good with jasmine rice and some crunchy veg.

I get fed up of buying fresh coriander, just to use a little of it and then, eventually throwing the rest away so, this week, I've tried some of the frozen, chopped variety and it's been brilliant!

This recipe is from SW A Taste of Asia.

 

[ailibop]

I have made this fish curry before. It's so yummy. One of my favorites!!

 

[ailibop]

Ooh yeah that's sounds good too. Must try it with prawns soon.

Had it with chicken but thought it was much tastier with the fish

 

[chocko1]

Thanks for your ideas and comments, ladies! Yes, definitely a yummy curry!


Kathy

 

[chocko1]

CHOCOLATE FROZEN YOGHURT - Serves 4

Approx. 1 Syn per serving

500g 0% FF Greek yoghurt
1 tsp. sweetener, or to taste
3 level tsp. cocoa powder - 1.5 Syns
4 tsp. concentrated chocolate extract - 2 Syns - I got mine off Amazon

Place everything into a mixing bowl and carefully fold together.
Pour into a freezer container and freeze until set, ideally overnight.
Serve with fresh fruit or, if you have Syns to spare, serve in a brandy snap basket (5 Syns per basket).

 

[strawberry]

Hope it's ok for me to add one on here myself? I was messing around in the kitchen and came up with this...

Ingredients

2 tins of tinned tomatoes or pasatta
1 coconut yoghurt (i used mullerlight ones)
Mushrooms
4 chicken breasts (defrosted)
Peppers
Paprika
Black Pepper
Chopped garlic
Sugar snap peas
Onion
Tomatoes

1. Add all ingredients (including chicken (sliced)) into the slow cooker, on high for 6-7 hours...serve with whatever you like. It was super easy and so tasty! You can cook the chicken before hand if you like, just leave it on for 3-4hrs instead xxx

 

[sarah_parker16]

I enjoy making kimbap! if that counts

 

[blades4life]

I enjoy making kimbap! if that counts

Wat is that lol

 

[chocko1]

That sounds good, slimming girl.

Kathy

 

[chocko1]

THAI BURGERS - Serves 4

0.5 Syn each

400-500g minced chicken
2 level tbsp. Thai red curry paste - 2 Syns
3 spring onions, finely chopped
Sprinkling of dried coriander or a little freshly chopped, if you have it in

Mix all the ingredients together and season to taste. Shape into burgers.
Spray a non-stick frying pan with Frylight and cook the burgers for approx. 6 mins each side or until thoroughly cooked through.
Serve on HEX bread rolls, with SW wedges and salad or - whatever you like!!