Delicious meals with minimum ingredients.

[dirtydancing]

PORK, CHICKPEA AND CHORIZO STEW - Serves 4

Approx. 2 Syns per serving

1 onion, finely chopped
1 red or yellow pepper, deseeded and finely chopped/sliced
1 clove of garlic, crushed
400g pork tenderloin, all visible fat removed and cut into bite-sized pieces (could use chicken)
150g Sainsbury's diced chorizo - 7.5 Syns
1 tsp. smoked sweet paprika
400g chopped tomatoes
150ml hot chicken/veg stock
400g can chickpeas, drained and rinsed

Spray a large, non-stick pan well with Frylight and cook the onion and peppers until softened.
Stir in the garlic and cook for a further minute.
Add the pork and chorizo and brown quickly, over a high heat.
Turn the heat down and stir in the paprika, then add the tomatoes and stock. Season well.
Cover and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes or until the meat is tender and thoroughly cooked through.
Tip the chickpeas into the pan and cook for a further 2-3 minutes, to heat through.
Spoon into warmed bowls and serve with HEX crusty bread or also good served with mash and lots of veg.

When I make this, I use frozen onion and peppers and just drain the liquid off before adding the meat and chorizo. Much easier than trying to soften with Frylight!

This is based on a recipe by Aggie MacKenzie.

going to try this tomorrow going to get some pork today. sounds yummy. will let you know how i get on. maybe have it tonight.

 

[chocko1]

SUN-DRIED TOMATO, BASIL AND MOZARELLA CHICKEN - Serves 2

2 Syns per serving, if using the Mozzarella as part a HEX's

2 large, skinless chicken breasts
2 tbsp. Hellman's Extra Light mayo - 2 Syns
50g sun-dried tomatoes (not in oil) - 2 Syns
About half a ball of reduced-fat Mozzarella - 65g reduced-fat Mozzarella = 1 x HEX
A handful of fresh basil leaves

Cover a chopping board with cling-film. Butterfly each chicken breast and place on the cling-film, in the middle of the chopping board. Cover with another layer of cling-film and pound with a mallet or wooden rolling pin, until about 0.5 cm thick.
Spread each fillet with a tbsp. of mayo. On top of that, place a slice of Mozzarella, 3-4 tomatoes, cut into strips and 3-4 basil leaves.
Sprinkle with salt and pepper, to taste, roll up the chicken breasts carefully and secure with a wooden cocktail stick.
Place the fillets in an ovenproof dish. Top each with 3-4 basil leaves and enough Mozzarella to cover the leaves.
Cover with foil and bake in a pre-heated oven, 180C/Gas 4 for 40 minutes or until the chicken is thoroughly cooked through.
Remove the foil and bake for a further 5-10 minutes, to get the cheese to brown slightly.

This recipe is from the site cooksister.com

 

[hatch4]

Wow that sounds so nice will have to try this. Have never had sun dried tomatoes

 

[chocko1]

Mmm. They're really tasty! Hope you enjoy it, if you give it a go, Hatch.

Kathy

 

[dazd1970]

PORK, CHICKPEA AND CHORIZO STEW - Serves 4

Approx. 2 Syns per serving

1 onion, finely chopped
1 red or yellow pepper, deseeded and finely chopped/sliced
1 clove of garlic, crushed
400g pork tenderloin, all visible fat removed and cut into bite-sized pieces (could use chicken)
150g Sainsbury's diced chorizo - 7.5 Syns
1 tsp. smoked sweet paprika
400g chopped tomatoes
150ml hot chicken/veg stock
400g can chickpeas, drained and rinsed

Spray a large, non-stick pan well with Frylight and cook the onion and peppers until softened.
Stir in the garlic and cook for a further minute.
Add the pork and chorizo and brown quickly, over a high heat.
Turn the heat down and stir in the paprika, then add the tomatoes and stock. Season well.
Cover and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes or until the meat is tender and thoroughly cooked through.
Tip the chickpeas into the pan and cook for a further 2-3 minutes, to heat through.
Spoon into warmed bowls and serve with HEX crusty bread or also good served with mash and lots of veg.

When I make this, I use frozen onion and peppers and just drain the liquid off before adding the meat and chorizo. Much easier than trying to soften with Frylight!

This is based on a recipe by Aggie MacKenzie.

Just had this, added some whole mushrooms, was really nice served with rice cooked with peas and sweetcorn.

 

[chocko1]

Glad you enjoyed it, Darren. That's the good thing about it, isn't it? You can add whatever you like!

Kathy x

 

[chocko1]

CHICKEN, CHORIZO AND CHEESE JAMBALAYA - Serves 2

Approx. 2 Syns per serving, if using the cheese as HEX's

2 skinless chicken breasts, chopped
1 onion, finely diced (although, I use frozen onion)
1 red pepper, deseeded and finely diced
75g Sainsbury's diced chorizo - approx. 4 Syns
250g long grain rice
350ml chicken stock
80g reduced-fat mature Cheddar cheese, grated

Spray a large, non-stick frying pan well with Frylight and cook the onion and pepper until tender. Remove from pan and add the chicken chunks, cooking until golden.
Remove the chicken from the pan and add the chorizo. Cook until the oils run and it has crisped up slightly.
Put the onion, pepper and chicken back in with the chorizo and add the stock and rice. Season to taste with black pepper.
Cover with a lid and simmer for 20-25 minutes or until the rice is tender.
Once the rice is cooked through, add in the grated cheese and heat until melted.
Serve immediately with lots of veg - mange tout, baby sweet-corn, etc.

This recipe is based on one by Clawson Cheese.

 

[chocko1]

PORK LOIN CHOPS WITH STROGANOFF SAUCE - Serves 2

Approx. 2.5 Syns per serving

1 small onion, finely sliced
2 pork loin chops, all visible fat removed
100g chestnut mushrooms, thinly sliced
Pinch of cayenne pepper
Half tsp. paprika
1 tbsp. brandy - 2 Syns
Half tsp. Dijon mustard - negligible (1 tsp. = 0.5 Syn)
5 level tbsp. WW crème fraiche - 2.5 Syns
50-75ml chicken stock or water
Squeeze of lemon juice

Spray a non-stick frying pan well with Frylight. Season the pork with a little salt and pepper.
Cook the pork in the pan for 3-4 minutes each side or until cooked through.
Reserve on a baking tray in a warm oven.
For the sauce, re-spray the frying pan, heat and cook the onion and mushrooms, until softened.
Stir in the cayenne and paprika, then add the brandy, mustard and crème fraiche, and 50ml of the stock or water.
Bring to a simmer and cook for a couple of minutes. If the sauce is too thick, add the remaining stock or water to loosen.
Squeeze in the lemon juice and season with salt, to taste.

Good served with SW roasties and fresh veg.

This recipe is based on one from the Daily Mail site.

 

[chocko1]

MEATBALL SMASH - Serves 4

Syn Free

1 red onion, finely chopped
1 clove of garlic, crushed
A pinch of chilli flakes
2 x 400g cans crushed tomatoes
1 tbsp. dried oregano
500g 5% fat minced beef
1 egg, lightly whisked with a fork
Handful of basil leaves, finely chopped

Spray a lidded pan well with Frylight and gently sweat the onion and garlic, along with salt, pepper and the chilli flakes (lid on), until the onion is softened.
Add the tomatoes and the oregano and simmer gently for 30 minutes.
Mix the beef, whisked egg and chopped basil leaves together, thoroughly.
Roll the beef mixture into golf-sized meatballs and roast in a pre-heated oven, 220C/Gas 7, for 10 minutes.
Put the meatballs in the sauce and poach for 20 minutes, with the lid on the pan.

Good served topped with HEX grated cheese and, maybe, rice or baked potatoes.

This recipe was adapted by Amy Jones from the Polpo cookbook.

 

[chocko1]

Thank-you to Strawberry (Tink), for the lovely Reputation Comment! So good to hear from you again, Tink/Strawberry! Hope you're doing ok. xx

 

[chocko1]

SLOW-COOKED PULLED BEEF - Serves 6

0.5 Syns per serving

1kg beef brisket, all visible fat removed
250g passata
1 level tbsp. brown sugar - 3 Syns
2 tbsp. Worcestershire sauce
2 tsp. paprika
2 cloves of garlic, crushed

Using a sharp knife, cut the beef nearly all the way through and open out, to make a large slab, then put into the slow cooker.
Combine the passata, brown sugar, Worcestershire sauce, paprika and garlic. Tip over the beef evenly.
Cover and cook on High for 4 hours or on Low for 6-8 hours or until the beef is tender and shreds easily, when tested with a fork.
Once cooked, transfer to a chopping board.
Pour the sauce from the slow cooker into a pan, set over a medium heat and simmer until reduced by half.
Meanwhile, pull the beef into large shreds, using 2 forks, then transfer to a warmed serving dish.
Mix the sauce through the beef and serve immediately.

If you don't have a slow cooker, heat the oven to 120C/Gas 2. Put all the ingredients in a casserole dish. Cover and cook for approx. 4 hours or until the meat is easily shredded.
Transfer the sauce ingredients to a pan and follow above instructions.

This recipe is from the Healthy Food Guide.

 

[Kay003]

Kathy I just sent u a message on foodfighters, hope your back on here soon ! Looking forward to more of your yummy recipes !

Kay xx

 

[chocko1]

Aww, thanks, Kay. That was really kind of you. I guess I'll have to copy and paste some of the other recipes over from Food Fighters now! Don't want to just abandon Caz though either so will probably continue to post on there too. She was good enough to step quickly in when Minis closed down so would feel really bad to just desert her now.

Thanks again, Kay, for letting me know. xx

 

[chocko1]

EASY SPICED BAKED CHICKEN - Serves 4

Syn Free

4 portions of skinless chicken - breast or thighs
2 unwaxed lemons
4 cloves of garlic, crushed
2 dried bay leaves
2 tsp. paprika
2 tsp. ground cumin
1 tsp. - 1 tbsp. hot chilli powder
1 tsp. ground cinnamon
Half tsp. nutmeg

Add the chicken to a bowl and spray well with Frylight.
Use a fine grater to grate the lemon zest of both lemons and add to the bowl, along with the juice of 1 of the lemons.
Keep the other lemon, unjuiced, in the fridge.
Add the crushed garlic, all the spices and the bay leaves to the bowl and mix well so that the chicken is evenly coated. Cover with clingfilm and refrigerate overnight.
Pre-heat the oven to 220C/Gas 7. Lay the chicken in a roasting tin so that the portions are not touching or overlapping.
Bake in the hot oven for 30 minutes. Cut through a thick piece of the chicken to check it is thoroughly cooked.

Good served with salad, SW chips, couscous or stuffed into Synned pitta breads.

This recipe has been adapted by Amy Jones but is based on one that was originally by Nigella.

 

[chocko1]

CHICKEN WITH LEMON, GARLIC, HERBS AND POTATOES - Serves 4

2.5 Syns per serving, based on the higher Synned dry white wine

300g waxy potatoes, such as Charlotte, chopped into chunks
1 garlic bulb, sliced horizontally across the middle
1 large lemon, sliced
2 fresh oregano sprigs
2 fresh thyme sprigs
100ml dry white wine - 4 Syns
8 chicken thighs, skinless
1 tbsp. olive oil - 6 Syns
Small bunch of fresh parsley, chopped

Heat the oven to 200C/Gas 6.
Toss the sliced lemon with the potato chunks, oregano sprigs, thyme sprigs, garlic and wine in a roasting tin, large enough to fit everything comfortably in.
Spray a non-stick pan with Frylight and heat over a medium heat. Season the chicken and fry until golden all over.
Add the chicken to the roasting tin and drizzle the oil over all the contents, tossing them together. If it still looks a little dry, spray with Frylight also.
Roast for 30-40 minutes or until the thighs are thoroughly cooked through and the juices run clear.
Remove from the oven and rest for 5 minutes, covered with foil.
Toss the parsley through to serve.

If you like, you could add pitted olives to this recipe too. 8 olives = 1 Syn.

 

[chocko1]

FRESH TOMATO AND BASIL SOUP - Serves 6

1 Syn per serving

1 tbsp. olive oil - 6 Syns
2 onions, finely chopped
1 clove of garlic, chopped finely
1.5kg fresh tomatoes, peeled, seeded and roughly chopped
2 tbsp. tomato puree
Chicken or vegetable stock
Handful of fresh basil leaves, chopped roughly

Saute the onion in the olive oil, in a large pan, until softened, then add the garlic and cook for a further minute.
Add the tomatoes and the puree and stir well. Cook for 10 minutes, over a medium heat.
Add enough stock to cover the tomatoes by a couple of centimetres. Simmer for 15 minutes.
Stir through the basil, then liquidise the soup with a hand blender or in a processor. Add more stock to thin, if necessary.
Season with salt and pepper and heat through again, before serving.



This is from a site called A Wee Bit of Cooking.

 

[chocko1]

BALSAMIC CHICKEN AND PAPRIKA POTATOES - Serves 4

Syn Free

4 large baking potatoes
Paprika
140ml balsamic vinegar
2 sprigs of fresh rosemary
1 tbsp. sweetener
4 skinless chicken breasts

Pre-heat the oven to 200C/Gas 6.
Slice the potatoes into rounds and boil for 10 minutes. Drain well and dry off.
Spray the potatoes well with Frylight. Put them on a baking tray or two and sprinkle with salt, pepper and paprika to taste. Cook for 30-40 minutes.
Meanwhile, make the glaze. Put the balsamic vinegar in a pan with the rosemary and sweetener. Bring to the boil and simmer over a highish heat for about 5 minutes, until the sauce has reduced.
Discard the rosemary and remove the glaze from the heat.
Lie the chicken breasts in the glaze and turn frequently while the potatoes cook.
Heat the grill to hot.
When the potatoes have 15 minutes of cooking time left, cook the chicken under the grill until thoroughly cooked through.
Remove from the grill and slice.
Serve the chicken with the paprika potatoes and lots of veg.

This is a recipe based on one by Amy Jones.

 

[chocko1]

SAUSAGE HOTPOT - Serves 2

Approx. 4 Syns per serving, unless using SW sausages and then it's 2 Syns per serving

500g potatoes, peeled weight
4 SW/BGTY sausages - 0 or 4 Syns
2 large carrots, peeled and thinly sliced
3 sticks of celery, cut into thin slices
1 onion, thinly sliced
100g mushrooms, chopped
1 tsp. dried thyme
1 level tbsp. corn-flour - 3.5 Syns
Half a pint of chicken stock
1 tbsp. Worcestershire sauce

Parboil the potatoes, allow to cool and cut into slices, about 1cm thick.
Brown the sausages, allow to cool, then chop into 4 or 5 pieces each.
Pre-heat the oven to 180C/Gas 4.
Place a flame-proof casserole dish over a medium heat and spray well with Frylight.
Add the carrots, celery and onion and cook gently, until beginning to soften. Quicker with a lid on.
Add the mushrooms and dried thyme and cook for a further minute.
Stir in the veg., then pour in the stock and bring to the boil. Remove from the heat, mix the corn-flour to a thick paste with a little cold water, then slowly stir into the casserole dish, stirring constantly.
Return to a gentle heat, stirring all the time, until beginning to thicken.
Add the Worcestershire sauce and the chopped, browned sausages. Season to taste, with salt and pepper, then remove from the heat.
Place the thickly sliced potatoes carefully on the top of the contents. They should be thick enough not to just drop right in. Layer them up if the dish is deep, rather than wide, it doesn't matter. Spray the top potato slices with Frylight or drizzle them with melted (Synned) low-fat spread.
Place the lid on top and cook in the oven for 40 minutes. Take the lid off and cook for a further 15 minutes, spraying the top potato slices with Frylight or drizzling them with melted (Synned) low-fat spread. Really good if you sprinkle grated HEX cheese over.

Serve with lots of fresh veg.

This is based on a recipe by Abbe Townsend.

 

[chocko1]

QUICK AND EASY BALSAMIC SALMON - Serves 2

Approx. 1 Syn per serving

2 salmon fillets
Half tbsp. runny honey - 1-1.5 Syns (based on 1 level tbsp. = 2.5 Syns)
3 tbsp. balsamic vinegar
1 tsp. red pepper flakes, or to taste - optional

Spray a non-stick frying pan with Frylight and heat over a medium to high heat.
Cook the salmon fillets for 1-2 minutes per side, until golden brown.
While the salmon is cooking, whisk together the honey, balsamic vinegar and the red pepper flakes in a small bowl.
Add the liquid to the frying pan and simmer until the fish is fork-tender and the sauce thickens slightly - about 5 minutes.
For a thicker sauce, simmer for 5-10 additional minutes. Just make sure you don't overcook the salmon.

Lovely with baby new potatoes and some fresh veg/salad.

This recipe has been adapted from Clean Eating Magazine by Brittany Mullins.

 

[chocko1]

STAND-BY PASTA SAUCE - Serves 2 or 3, depending on how much sauce you like with your pasta!

Based on 3 servings - Slightly under 2 Syns per serving

1-2 cloves of garlic, crushed
400g can chopped tomatoes or passata - chunky sauce or smooth sauce
Small handful of basil leaves, or half tsp. dried oregano
1 chilli, finely chopped, or half tsp. dried chilli flakes
100g Sainsbury's diced chorizo - 5 Syns
1 aubergine, chopped

Fry the chorizo in a non-stick pan until the oils run.
Add the chopped aubergine and fry in the oils, with the chorizo until both are browned.
Turn the heat down a little and add the garlic, chilli and basil leaves and cook for another minute.
Add the tomatoes and simmer for about 10 minutes or until the sauce is thick.
Season to taste and serve with pasta.

Good served sprinkled with part HEX Parmesan or grated Cheddar.

This sauce can be made using fresh tomatoes, instead of the canned and is, obviously, a basic sauce. Add in whatever other ingredients you like.

This recipe is based on one from The Ordinary Cook blog.