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[bilsat]

Saturdays recipe...............


Pete’s Spicy Chicken Noodle Soup



Serves 2

Ingredients

200g chopped pre-cooked chicken pieces
500mL chicken stock, made with Knorr chicken stock pot & hot water
1 150g pack of Amoy “straight to wok”) egg noodles
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 chilli, deseeded, finely chopped
1 Tbsp chopped parsley

Method

Cook onions in a saucepan sprayed with Fry Light, cooked until soft, add carrot, celery & chicken, cook for 10 mins, add stock and bring to the boil, turn the heat down and simmer for 10 mins, add the noodles and cook for a further 2 mins then add chopped parsley and serve when piping hot.

 

[grumbletumble]

When i worked in a restaurant, the chef cooked lobster. He said you have to cook lobster live because once they die the flesh goes bad, tastes awful & can make you ill. I got quite a shock coming into the kitchen seeing the lobsters squirming about! He also said the 'screeching' noise it air escaping & not the poor lobsters screaming....although he may have been trying to de-traumatize me as i'm a veggie!

 

[100lb to loose]

Saturdays recipe...............


Pete’s Spicy Chicken Noodle Soup



Serves 2

Ingredients

200g chopped pre-cooked chicken pieces
500mL chicken stock, made with Knorr chicken stock pot & hot water
1 150g pack of Amoy “straight to wok”) egg noodles
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 chilli, deseeded, finely chopped
1 Tbsp chopped parsley

Method

Cook onions in a saucepan sprayed with Fry Light, cooked until soft, add carrot, celery & chicken, cook for 10 mins, add stock and bring to the boil, turn the heat down and simmer for 10 mins, add the noodles and cook for a further 2 mins then add chopped parsley and serve when piping hot.

Wow this looks yummy. I think i will make this today.

Kat
X

 

[Honeyoc]

You probably already know this but the straight to wok egg noodles are between 1.5 and 3 syns each depending on which. Only the rice noodles are free. Not much syns though, especially if you're splitting it between 2 people. Your soup looks deeelish!

 

[bilsat]

I only used those noodles to get rid of them! I usually use amoy 150g pouch, noodles "straight to wok",thick/udon ambient.
0.5syn on Ee, 10.0syn on original, 0.5syn on green according to the food directory 2011..........Pete

 

[Honeyoc]

Breakfast yesterday, fried duck egg with smoked salmon, toast, tomatoes and mushrooms

Dinner last night. Lasagne!

Lunch today, SW quiche

Dinner: Thyme roasted guinea fowl with saute potatoes and braised cabbage with bacon and onions. Threw in a few carrots too

 

[bilsat]

Here is Sundays Hunters Chicken. (Served with roasted veg)


Pete’s Hunters Chicken

Serves 2
Ingredients
2 chicken breasts
6 rashers of smoked bacon
*BBQ sauce
3 Laughing Cow cheese wedges (1/2Hea) per person
28g grated cheddar cheese (1/2 Hea) per person

Method
Remove the excess fat from the bacon and with the back of the knife “stretch” the bacon. Cut a pocket into the chicken breast and place the cheese inside the chicken breast then wrap with 3 slices of bacon.
Place in a tin foil lined oven-proof dish, sprayed with Fry Light and cook for 20 minutes covered with the tin foil, on the middle shelf.
Remove from the oven and coat the chicken with the BBQ sauce. Leave the tin foil open.
Cook for a further 5 minutes or until the BBQ sauce has thickened, remove from oven and sprinkle the cheddar cheese, return to the oven until it has melted.

*BBQ Ingredients

1 onion peeled and roughly chopped
1 tsp. mild chilli powder
227ml/8fl oz. passata
3 tbsp. artificial sweetener
4 tbsp. balsamic vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. mustard powder
salt and freshly ground blacken pepper.

Method

Spray a pan with fry light and sauté the onion and chilli powder over a low heat for 5 minutes until softened.
Stir in the remaining ingredients, bring to the boil and simmer for 10 minutes until thickened. Blitz with a hand blender for a finer mix.

 

[eubankclare]

This thread is fantastic thank you everyone, you have given a new SW person loads and loads of ideas
Trouble is now ive just had tea and im hungry again lol

 

[Honeyoc]

LUNCH
Puy lentils on salad

DINNER
Mixed veg chow mein with cashews (B)

 

[systema]

Friend bought me Slimming World Curry Feast book and used it for the first time tonight.
Made all Green Day recipes - Tomato and Mushroom rice, Aloo Gobi (potato and cauliflower) Curried butternut squash and made a tomato curry sauce and put eggs in it.

 

[ninnins]

was the tomato and mushroom rice good?

ps you should make the pilau rice

 

[bilsat]

Yesterdays recipe...............
Syns 2.5 per person, if this worries you substitute ham for the chorizo but the taste will change!

Pete’s Chorizo and Pea Soup


Serves 2

Ingredients

125g peas
10 slices of chorizo slices, finely chopped (5 syn in total)
1 onion finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
750mL vegetable stock
Splash of “Worcester sauce”

Method

Spray a saucepan with Fry Light and add the onions, carrot & celery, cook until soft, then add the chorizo.

Pour the stock in and the Worcester sauce, bring to the boil then reduce to a simmer, add the peas and leave to simmer for 20 mins.

Using a hand food blender
chop into small pieces. Serve immediately.

 

[systema]

was the tomato and mushroom rice good?

ps you should make the pilau rice

yes it was ok - usually make vegetable rice but I am going to work my way through the SW Curry book as I have recently started SW and hope it is going to work. :fingerscrossed:

 

[Gem_bear]

This is an veggie adaptation of perhaps my favourite Lebanese dish.

QUORN CHICKEN TANGINE
Makes 4 generous servings
Free on Green or EE if using HExB for dried fruit and pine nuts
14 syns whole recipe = 3.5 syns per portion on Red or if not using HExB

1 pack of Quorn chicken style pieces
1 large onion (red or white), finely chopped
1 green or yellow bell pepper, chopped
1 red pointed or bell pepper, chopped
1 tin of chick peas, drained and rinsed
250ml passatta
1 heaped tsp cumin
1 heaped tsp coriander powder
1 level tsp cardamom powder (or about 6 pods)
1 level dessert spoon coriander seeds
1 level dessert spoon cumin seeds
1 level dessert spoon fennel seeds
1 vegetable stock cube
35g ready to eat apricots, chopped
42g ready to eat prunes, chopped
A generous handful of chopped fresh coriander or flat leaf parsley (you can used dried if you don't have any)
1 level tbsp pine nuts
Fry Light

Make up the vegetable stock cube in 1 pint of boiling water and put to one side.

Dry roast the pine nuts in a small frying pan and out to one side.

Spray a heavy bottomed pan with Fry Light and brown the chicken pieces.

Add all the spices and a little water to make a paste to coat the chicken pieces and fry for a couple of minutes.

Add the peppers, onion, and dried fruit, top up with the vegetable stock until it just covers the main ingredients.

Put the lid on the pan, and leave to simmer gently for 15 minutes, stirring occasionally and topping up with more stock or water if it looks like it going to dry out. After 15 minutes you should have thick “gravy” coating the main ingredients.

Add the passatta and chick peas, stir well and simmer for a further few minutes.

Remove from the heat, stir in the coriander/parsley, sprinkle over the pine nuts and serve with couscous or rice, a green salad and SW syn-free riatta dip.

This looks beautiful! Will have to try this Xx

 

[Kitteh]

Honeyoc.. Your food just gives me inspiration
xx

 

[elb4160]

I'm planning on attempting to make spanish chicken tonight, so if it's a success I'll stick some piccies up

 

[Jo*]

Simple food today as tired, a roast beef salad using yesterdays roast leftovers.

 

[Jo*]

Leek and Potato Soup, i am loving this added garlic more chicken stock and onion this time. Looks a bit more presentable than my last picture, i was too hungry to take the picture nicely then

 

[Honeyoc]

Aw thanks Kitteh!

Today I had,

LUNCH
More mung bean wraps! This time filled with;
Leftover roasted guinea fowl, 1T hoisin sauce (1.5) and watercress
Mixed veg salad

DINNER
Grilled 7oz steak (was marbled so 3.5 syns) with beetroot puree, roasted red onions and sauteed string beans (these were purple when they were raw, how disappointing that they turned green when cooked!)

 

[bilsat]

Todays home made recipe........


Pete’s Tuna Bake

Serves 4
Ingredients
350mL passata
112g low fat cheddar cheese (4 x daily allowance)
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
Lemon juice
150g whole wheat Fusilli (spiral pasta)
200g tuna in spring water

Method

Boil Fusilli for 12 mins in a salted pan of boiling water, then drain and return to the saucepan.

Breakup the tuna and add to the pasta, season with the herbs, add paprika, pour lemon juice over the mix and blend well.

Transfer to an oven-proof dish and grate cheese over it. Cook for 20 mins, covered with tin foil for 15 mins then removed the foil for the last 5 mins.

Serve with salad.