Recipes i want to try :D x

[BubblesAnseo]

Baked Bean & Ham Lasagne


Serves 2

Ingredients

Pack of lasagne sheets (ff)
900g bottle of passata (s)(sff)
Slices of smoked wafer thin ham (ff)
1 tin 410g baked beans (ss)(ff)
Mixed herbs
Oven-proof dish
90g low fat cheddar (2x Hea) or 50g 7 syn/2=3.5 syns

Method

Soften the lasagne sheets with boiling water to make life easy, and then purr a thin layer of passata in the base of the oven-proof dish that has been sprayed with Fry Light.
Cover with lasagne sheets, layer of baked beans, layer of lasagne, layer of passata, layer of ham, layer of passata, layer of lasagne, layer of baked beans, layer of lasagne and then the final layer of passata, soaking all of the lasagne, sprinkle with mixed herbs, then grate the low fat cheddar over it all and place in a hot oven at 180c for 30mins covered with tinfoil, then remove the tinfoil for the last 10 mins

 

[BubblesAnseo]

Butternut Squash & Carrot Soup


Serves 4

Ingredients

1 Medium size Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds. (s)(sff)
1 Knorr Vegetable stock pot made into 1Ltr stock
1 Knorr Herb stock pot
1 onion, finely chopped (s)(sff)
3 carrots, finely chopped (s)(sff)
2 celery sticks, finely chopped (s)(sff)
1 Garlic clove (sff)

Method

Spray a frying pan with Fry Light, cook the onion garlic & celery until soft, add the cut butternut squash, along with the carrot bring to the boil, add the herb stock and then simmer for 30-40 mins until everything is soft. Remove from the heat and blitz with a hand blender.

Season with salt & pepper.

 

[BubblesAnseo]

Mushrooms in a Creamy Sauce

Serves 4
Ingredients
250g button mushrooms, sliced (s)(sff)
1 onion, finely chopped (s)(sff)
1 Tsp “very lazy” garlic
1 Tsp “very lazy” ginger
1 Schultz garlic, mushroom & cream sauce (4.5 Syn/4 =< 2 Syn)
375mL skimmed milk (3 Syn/4=< 1 Syn)
100g Couscous (ff)

Method

Mix a little milk with the sauce mix in a small pan until all lumps are removed, continue to add the milk, place on a low light and bring to the boil, stir until thickened, put to one side.
Make up Couscous as per the instructions on the packaging & cover with clingfilm until the sauce is ready.

Spray a pan with Fry Light and add the onion, garlic & ginger, cook until soft add chopped mushrooms and cook for 5 mins to infuse the flavours, add sauce and cook for a further 5 mins, season and serve with the Couscous..

 

[BubblesAnseo]

Mushy Pea Curry

Serves 4

Syn Free on EE

Ingredients

1 300g Tin of mushy peas (ss)(ff)
1 400g chopped tomatoes (s)(sff)
1 onion, chopped finely (s)(sff)
2 Tbsp. of garam masala
1 Tbsp. of curry powder
1 Tsp paprika
1 Tbsp. sweetener
Method
Cook the onion in a pan sprayed with fry Light until transparent

Add curry powder & paprika, stir continuously for a few minutes until the onions are coated.
Add the mushy peas, tomatoes, sweetener and cook for 15 mins until it thickens. Add garam masala 5 mins before the end of cooking.

Allow to cool then blitz with a hand blender.

When reheating add 100mL per person of hot water and bring to the boil, then turn to simmer.

Add chicken to the sauce or use it as a general sauce.

 

[BubblesAnseo]

Butternut Squash Chicken Curry

Serves 4

Ingredients

425g or ½ of a butternut squash (s)(ff)
1 onion, chopped (s)(sff)
1tsp “very lazy” garlic
1tsp “very Lazy” ginger
1tsp cumin
1tsp turmeric
1tsp coriander
1tsp garam masala
1tsp madras curry powder
1Kg chicken, pre-cooked, chopped into cubes (ff)
750mL chicken stock
400g Chopped Tomatoes (s)(sff)

Method

(This can be made in advance.)
Chop up the butternut squash into small cubes; leave the skin on, extra fibre!

Spray a large saucepan with Fry Light and add chopped onion, ginger & garlic, cook for 7 mins.

Add butternut squash, madras curry powder and chicken stock, cook for 40 mins, with a lid on the pan, remove from the heat and liquidize with a hand blender.

Continue.

Place back on heat and add cumin, turmeric and coriander, cook for 1 min, add tomato and chicken, cook for 20 mins or until chicken has been cooked through. Add garam masala 5 min before serving.
Serve on a bed of rice with a side salad.

 

[BubblesAnseo]

super easy sweet & sour



Serves 4

Ingredients

400g Tin of chopped tomatoes (s)(sff)
2Tbsp. of vinegar
330g/1 can of Fanta ZERO
1/2 pepper, chopped (s)(sff)
1 onion, chopped (s)(sff)
1 carrot, chopped (s)(sff)
200 tin of Pineapple, chopped (5 syns per tin)
0r 180g….4Heb/4=1 Heb
season with salt & pepper
Method

Chop the onion, pepper, carrot & pineapple as small as possible.

Add ingredients to a saucepan and simmer until thickened and hot. Season with salt & pepper .

Serve on a bed of rice with stir-fry pork or chicken.

 

[BubblesAnseo]

Beef Curry

Serves 4

Ingredients

1tsp olive oil (2 syn/4= 0.5syn per person)
450g beef stewing steak (ff)
1 onion, finely chopped (s)(sff)
1tsp “Very Lazy” Garlic
1tsp “Very Lazy” Ginger
1tsp “Very Lazy” Chilli
½tsp asafoetida powder
½tsp fenugreek powder
1tsp cumin seeds
1tsp cumin powder
1tsp coriander
1tsp turmeric
1tsp garam masala
2tsp curry powder (for a hotter curry use up to 2tbsp)
1 (400g) tin chopped tomatoes (s)(sff)
Knorr Dark beef stock pot mixed with 200mL water
225g long grain rice (ff)
Salt and Pepper to taste

Method

Put the olive oil in a frying pan over medium heat, and add the ground seeds and asafoetida powder, cook for 2 mins to allow the oils to come out, add beef cut into 25mm chunks and brown on all sides. Remove from pan, reserving juices with the beef stock, and season with salt and pepper.

Cook the onions until transparent then add the garlic, ginger and chilli, cook for 2 mins, until tender, and season with the cumin, coriander, curry powder & turmeric. Mix in the chopped tomatoes.
Return the beef to the frying pan. Add stock and the fenugreek powder.
Reduce the heat to a simmer and cook for 50-60 mins with a lid on the saucepan until the meat is tender.
5 mins before serving add the garam masala.

Serve on a bed of rice.

 

[BubblesAnseo]

Chicken Stir-Fry

Serves 2

Ingredients

1 chicken breast per person, cut into strips (ff)
1stir-fry veg pack (s)(sff)
1x 150g pack Amoy “straight to wok” fine noodles 1.5syn (ff)
150g button mushrooms, sliced (s)(sff)

Stir-fry sauce

1Tbsp. sweetener
1Tbsp light soy sauce
1 tsp blue dragon oyster oil 1syn
1 tsp toasted sesame oil 2syn
1 spring onion, finely chopped (s)(sff)
1 garlic clove, finely chopped (sff)
1 cube of ginger, finely chopped
3 Tbsp. water

Method

Spray a wok with Fry Light and cook the chicken strips until cooked and browned, remove from the pan, add more Fry Light and cook the veg for 5 mins, return the chicken to the pan, add the noodles and the home made stir-fry sauce, cook for another 5 mins until the noodles are cooked.

Making the Stir-fry Sauce

In a small frying pan, add the ingredients and over a low heat, cook, stirring from time to time to blend, season with salt & pepper. Cook until it thickens then add to the stir-fry after the noodles.

 

[BubblesAnseo]

Coated Chicken with Roasted Veg

Serves 2

Ingredients

2 chicken breasts (ff)
1 onion, cut into 4 (s)(sff)
1 leek cut into 2cm pieces (s)(sff)
1 carrot cut into 2cm pieces (s)(sff)
1 potato, cut into 4 (ff)
1 jar of Harissa Paste
Cajun Seasoning
4 rashers of smoked bacon (ff)

Method

Wrap the chicken with 2 slices of smoked bacon with the fat removed. Coat the chicken with the Harissa paste and place in an ovenproof dish, sprayed with Fry Light, and set aside.

Coat the potatoes with Cajun seasoning. Prepare the other vegetables and put them into an ovenproof dish, sprayed with Fry Light, place into an oven preheated to 180c for 30-40 mins or until the veg are cooked.

After 15 mins place the chicken into the oven.

Serve with a bowl of salad.

 

[BubblesAnseo]

PIRI PIRI CHICKEN

Free on Extra Easy
Serves 4
Ingredients

3 garlic cloves
2 Tbsp. of Schwartz Perfect Shake Piri-Piri
4 skinless Chicken Fillets (ff)
8 small tomatoes cut into half (s)(sff)
4 red onions cut into quarters (s)(sff)
8oz/225g wholegrain brown rice (ff)
1 red Pepper cut into quarters and deseeded (s)(sff)
1 green Pepper cut into quarters and deseeded (s)(sff)
1 large Carrot, cut into strips, cut 30mm long (s)(sff)
1 Stick of Celery, cut into stripes, cut 30mm long (s)(sff)
1 Tsp mixed Herbs
*(1 potato, cut into small squares)(ff)

Method

Preheat the oven to 180c; rub the chicken with garlic and cover in the Piri-Piri mix, place in a non-stick baking tray with the onions, tomatoes, peppers, carrot and celery.

Spray with Fry Light and roast for 25-30 mins or until cooked.

Cook the rice as per instructions on the packaging.

Serve on a bed of rice, with* (oven-baked potato squares) and salad.

 

[BubblesAnseo]

Diet Coke Boiling Bacon



Piece of boiling bacon (ff)
2 Ltr bottle of Diet Coke
Old saucepan


Cooking with Diet Coke may sound weird but believe me it works.

The Coke appears to draw out all the salt and other ingredients used in preparing the bacon and giving it a dark rich colour and flavour.

Don’t worry about the colour of the cooked Coke, it will look horrible but you will be throwing it away.
Your saucepan will look terrible but it will wash up ok, just don’t use your best pan.



Weight the bacon joint to work out the cooking time.
20 mins per 1lb + 20 mins
Use an old pan if possible as it gets messy
Put joint into pan and cover in Diet Coke

Bring to the boil; keep an eye on it so that it doesn’t boil over, very messy!
Turn down heat and allow to simmer.
Keep the joint covered with coke.

The joint is cooked when you can push a skewer through the thickest part of the joint.
Remove and THROW AWAY the Coke, DO NOT ATTEMPT TO DRINK THE COKE!

Add to drain and cool on a sloping drip tray.

 

[BubblesAnseo]

Peppercorn Sauce

Serves 4

Ingredients

4g black peppercorns
1 onion (s)(sff)
200mL skimmed milk (3 syns/4=.75 syn)
1 Knorr “veg stockpot”

Method

Part grind the peppercorns in a mortar & pestle.

Spray a saucepan with Fry Light and add the peppercorns & chopped onion, sauté the onions until soft, add the stockpot and mix until it dissolves add a small amount of milk and as it starts to cook add more, mixing all the time.

Repeat this until all the milk had gone, do not boil it, just simmering, and allow to thicken, test for seasoning, and serve.

 

[BubblesAnseo]

Paella

Serves 4

Ingredients

1 Onion, finely chopped (s) (sff)
1 long sweet pepper, finely sliced (s) (sff)
1 lemon (ss) (sff)
2tsp turmeric
4 garlic, chopped (sff)
16 slices Sainsbury’s spicy & succulent chorizo slices (38 pack)(16/4= 2 syns) (1/2 syn each slice) chopped finely (ff)
150g button mushrooms, cut in half (s) (sff)
250g Pre-cooked chicken chunks (ff)
300g/1.5 cups of paella rice (ff)
400g chopped tomatoes (s) (sff)
500mL chicken stock
* Add sea food if required

Method

Cook the onions, garlic, chorizo sausage, & pepper in a large flat pan sprayed with Fry Light for 5 mins.
Add the pre-cooked chicken, * seafood, mushrooms, tomatoes, turmeric & stock, bring to the boil, add the rice and the zest of the lemon, cut the lemon and add the juice, stir to mix then DO NOT STIR AGAIN
Simmer until the rice is cooked and the stock has reduced to below the surface of the cooked ingredients, remove from the heat add cover for 5-10 mins. Serve with a side salad.

 

[lolacola]

Sounds yum I can recommend the mushy pea curry. Doesn't sound nice but it tastes great, and it boosts losses

 

[BubblesAnseo]

Curried Mince

Serves 2

Ingredients

1 Onion, finely sliced (s) (sff)
½ pepper, finely chopped (s) (sff)
1tsp cumin
1tsp Coriander
1tsp Garam Masala
1tsp fenugreek powder
1tsp turmeric
1tsp madras curry powder
1tbsp sweetener
2cm stem ginger, grated
200g Passata (s) (sff)
200mL water
250g Beef Mince (ff)

Method

In a frying pan sprayed with Fry Light, cook the mince until browned, remove & set aside.
Add more Fry Light and brown the onions, add the fenugreek powder & mix, add the ginger & pepper. Cook for 5 mins then add the mince. Add the spices except the garam masala.
Mix well and cook together for another 5 mins then add the passata & sweetener, reduce the heat and add the water, simmer until the sauce has reduced & thicken, add the garam masala 5 mins before serving.
Serve with rice.

 

[BubblesAnseo]

Cauliflower Curry Sauce

Serves 4

Ingredients

1 Onion, finely chopped (s) (sff)
1tsp cumin
1tsp coriander
1tsp turmeric
1tbs hot madras curry powder
2tbsp sweetener
500mL stock, made with Knorr “chicken stockpot”
500g frozen cauliflower (s) (sff)

Method

In a saucepan sprayed with Fry Light, cook the onions until soft, place the Cauliflower in the saucepan with the stock, add the spices, season with salt & pepper, bring to the boil and cook for 10 mins.
Remove from the heat and using a hand blender, liquidize, return to the heat, reduce to a simmer & add the sweetener to taste. Cook for a further 5 mins to thicken. Serve as a curry base or on its own.

 

[BubblesAnseo]

Chicken Korma

Serves 2

Ingredients

1 large onion, finely chopped (s) (sff)
1cm piece fresh root ginger, peeled & finely chopped
1 cinnamon stick
1/2tsp turmeric
1/2tsp ground cumin
1/2tsp ground coriander
1/2tsp Chinese 5 spice
1tbsp cornflower mixed with 1tbsp of water (3.5 syns/2=1.75 syns per person )
1tbsp Sweetener
2 bay leaves
3 cloves garlic, finely chopped (sff)
4 tablespoons passata (s) (sff)
*25g flaked almonds (1 Heb on green per person)
100g Basmati rice, cooked as per packet instructions (ff)
175g fat free natural yogurt (ff)
230g skinless chicken breasts (ff) (1Heb on green per person)
250ml chicken stock
* leave out or syn at 25g=7.5 syns if not on green

Method

In a dry frying pan cook the chicken until browned, remove and set aside.
Spray the frying pan with Fry Light; cook the onions, ginger, cinnamon stick & bay leaves for 5 mins until the onions are soft.
Add the turmeric, cumin, coriander & 5 spice, mix well.
Return the chicken, chicken stock, passata & sweetener; simmer for 20 mins until the chicken is fully cooked.
Reduce the heat Add the yoghurt mixed with the cornflower and mix, cook for 5 mins, remove from the heat, remove the bay leaves & cinnamon stick, sprinkle the almonds on top, serve with basmati rice.

 

[BubblesAnseo]

Sounds yum I can recommend the mushy pea curry. Doesn't sound nice but it tastes great, and it boosts losses

Brilliant thanks think im going to make the butternut squash soup when im home just taking these from another thread, so i can find them easily lol in my course atm and internets dreadful, so cant do much xx

 

[nicolajr1986]

I use fat free fromage frais for the pepper sauce... save your syns

 

[kellyb21]

Mushy Pea Curry

Serves 4

Syn Free on EE

Ingredients

1 300g Tin of mushy peas (ss)(ff)
1 400g chopped tomatoes (s)(sff)
1 onion, chopped finely (s)(sff)
2 Tbsp. of garam masala
1 Tbsp. of curry powder
1 Tsp paprika
1 Tbsp. sweetener
Method
Cook the onion in a pan sprayed with fry Light until transparent

Add curry powder & paprika, stir continuously for a few minutes until the onions are coated.
Add the mushy peas, tomatoes, sweetener and cook for 15 mins until it thickens. Add garam masala 5 mins before the end of cooking.

Allow to cool then blitz with a hand blender.

When reheating add 100mL per person of hot water and bring to the boil, then turn to simmer.

Add chicken to the sauce or use it as a general sauce.

When i do this i dont use onion and i use the knorr curry flavour pots makes it so much quicker

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