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Green Day From scratch recipes

Circes

Strutting her stuff
#2
Hi and glad you made it over to us from Ravelry!

Pretty much all the recipes on here are 'made from scratch' so I would just go browsing - there are 100+ pages to get through. Just look past the taste-a-likes.

Also take a look at www.slimmingeats.com
 
#3
Arrrgh, I keep looking for ravelry buttons on the bottom of the posts - it's very confusing! I've just been looking and found some great ones so far. So many ideas! Thanks for telling about this forum.

Oh and I love Slimming Eats, i've already tried several recipes!
 

bilsat

Really likes to cook
#5
Hi there and welcome to the world of SW.
here are my recipes.
Pete

Pete’s Spicy Chicken Drumsticks 2

(My version from SW Mag March/April 2011)



Serves 4
Extra Easy 1 Syn


Ingredients

10 Chicken Drumsticks, skinned
1 Tbsp hot paprika
2 Tsp Turmeric
4 Tbsp dark soy sauce
2 Tbsp garlic salt
2 Tsp ground ginger
4 Tbsp white wine vinegar


Method

Slash the flesh of the chicken a few times and place in a large bowl.
Mix the spices, soy sauce, garlic salt, ginger & vinegar, then pour over the chicken and cover then marinate for 6-8hrs.

Preheat the oven to 200c, place the chicken on a baking tray lined with greaseproof paper. Cook for 10 mins then lower the oven to 180c for the remaining 20-25mins or until cooked through.

Have with a Salad

Pete’s Spicier Creole Jambalaya



Serves 4 – 2 syns per serving

Ingredients

1x 175g chicken breast, cut into bite sized pieces
3 tablespoons Cajun spice
1x medium onion, chopped
2x garlic cloves, crushed
½ tspTurmeric
½ cup frozen peas
1x fresh red chilli, deseeded and chopped finely
1x yellow and red pepper, deseeded and chopped
850ml chicken or vegetable stock
4x Sainsburys Spicy & Succulent mini Chorizos=80g 2 Syn each.
1x 400g can chopped tomatoes
200g long grain rice

Method

Place the chicken breast in a small bowl and sprinkle over the Cajun spice. Toss together and set aside.
Spray a large frying pan with low fat cooking spray. Add the chicken and stir fry for 4 minutes.

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 and rice and 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.

Serve with a salad.
 

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