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Post by chocko1 on May 27, 2015 18:07:26 GMT
BAKED CHICKEN JAMBALAYA - Serves 4
Syn Free
8 skinless chicken thighs or 4 skinless chicken breasts 1 large onion, finely chopped 1 carrot, peeled and finely chopped 1 tsp. smoked paprika 1 red pepper, deseeded and finely chopped 1 fat clove of garlic, crushed 175g easy-cook, long-grain rice 400g can chopped tomatoes 450ml hot chicken stock 125g bacon, all visible fat removed and bacon chopped into small pieces
Heat the oven to 170C/Gas 5. Season the chicken pieces with salt and black pepper. Spray a flame-proof casserole dish well with Frylight and fry the chicken pieces until brown all over. Add the onion and carrot and fry for 5 minutes. Stir in the paprika, red pepper, garlic and rice and cook, stirring, for two minutes. Add the tomatoes, stock and bacon pieces. Bring to the boil and cover with a lid or foil. Cook in the oven for 45 minutes, until the chicken is tender and the rice fluffs up easily with a fork.
This is also good with a tsp. of dried thyme stirred through and some spring onions snipped in, just before baking.
This is based on a recipe from the Woman and Home magazine.
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Post by chocko1 on May 27, 2015 18:15:46 GMT
CHOCOLATE FROZEN YOGHURT - Serves 4
Approx. 1 Syn per serving
500g 0% Fat Greek yoghurt 1 tsp. sweetener, or to taste 3 level tsp. Green & Black's cocoa powder - 1.5 Syns 4 tsp. concentrated chocolate extract - 2 Syns
Place the yoghurt in a mixing bowl and add the remaining ingredients. Carefully fold the ingredients together, taking care not to over mix. Spoon into a freezer-proof container and freeze until set, ideally overnight. Remove from freezer about 30 minutes before using, to make it easier to spoon out.
If you have Syns to spare, this is a lovely dessert served in a brandy snap basket (5 Syns), with lots of fresh/frozen berries alongside.
This recipe is from the Rosemary Conley site.
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Post by notsofattypatty on May 27, 2015 21:32:47 GMT
Well, just had another message from Darren and he says, if the FB page he's opened gets enough interest, he's going to add them all on there. He's called it Kathy's Minimum Fuss Recipes, I think. He's waiting to see if anyone's bothered though, before he tries to Copy and Paste all 1000+ recipes. He said he didn't want to transfer them onto this site after all, just in case this packs up too. Really appreciate how hard he's worked and is still working. If you're on FB, Sian, maybe just pop over and give him a Like so he doesn't think it's all in vain. In the meantime, I'll add as many as I can to this new thread. xx I've popped over and liked too. We need all the help we can get and tasty recipes are a huge help (no pun intended) so thanks to both you and Darren.
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Post by chocko1 on May 27, 2015 21:59:04 GMT
You're so welcome, Patty and it's great to 'see' you on here! Thanks for Liking Darren's FB page. He's such a star! Kathy x
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Post by chocko1 on May 28, 2015 14:03:26 GMT
CHICKEN AND CHORIZO JAMBALAYA - Serves 4 - large servings so good for next day too!
Approx. 2 Syns per serving
300g skinless chicken breasts, cut into 2cm chunks 150g Sainsbury's diced chorizo - 7.5 Syns 2 tsp. Cajun seasoning, or to taste 1 onion, finely chopped (I use frozen, as they cook better in Frylight) 1 red pepper, deseeded and finely chopped 1 yellow pepper, deseeded and finely chopped 2 cloves of garlic, crushed 300-400g Basmati rice 1 litre chicken stock 400g can chopped tomatoes
Sprinkle the chicken with the Cajun spices and rub into the flesh. Set aside for 15 minutes. Spray a large, flameproof casserole dish or non-stick pan well with Frylight. Add the chicken chunks and brown on all sides, stirring frequently. Add the diced chorizo and continue to cook until the chorizo has released its oils. Remove the chicken and chorizo from the pan and set aside. Add the onion to the pan and cook until beginning to soften. Add the crushed garlic and the rice and cook, stirring for 2 minutes. Pour in the stock and stir well. Return the chicken and chorizo to the pan/dish. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes. Add the canned tomatoes and cook for a further 5-10 minutes or until the rice is tender and has absorbed all the liquid and the chicken is cooked through. Season to taste and serve. Good served with some Tabasco sauce.
You could also add in some cooked prawns, celery, etc.
This is based on a Tesco recipe.
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Post by lindsey on May 28, 2015 14:07:38 GMT
Yay I'm so happy this thread exists again! Thanks for setting it up again Kathy - much appreciated I'll go and give Daz's FB page a like now! xx
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Post by chocko1 on May 28, 2015 14:17:54 GMT
CHICKEN, CHORIZO AND CHILLI RISOTTO - Serves 4
Approx. 2 Syns per serving, if using the Parmesan as HEX's
250g Arborio rice 1 large onion, chopped 1 fat clove of garlic, crushed 2 large, skinless chicken breasts, diced 100g Sainsbury's diced chorizo - 5 Syns 1 level tbsp. Mascarpone - 2 Syns 100g grated Parmesan 1.5 - 2 litres hot chicken stock 1 cup of frozen petit pois 1 tsp. dried red chilli flakes, or to taste
Spray a large, non-stick pan well with Frylight and cook the onion and garlic until slightly browned. I sometimes soften the onion off in the microwave first, with a splash of water, just to speed things up. Either that or I use frozen! Add the chicken and chorizo. Stir around until the chicken is cooked through and the chorizo has released its oils. Add the chilli flakes and cook for one minute. Add the rice and continue to stir, over a moderate heat, for a couple of minutes, until it is well coated in the chorizo oil. Add the stock, a little at a time, stirring continuously throughout, until all the stock is used up. This should take about 25 minutes. Add the petit pois and continue to stir for a further 5 minutes, adding more stock, if required, until the rice is creamy but still retains a little bite. Turn off the heat and add the Mascarpone and Parmesan, stirring well. Season to taste.
I sometimes add in a little paprika too. Good served with fresh green veg.
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Post by chocko1 on May 28, 2015 14:20:39 GMT
Yay I'm so happy this thread exists again! Thanks for setting it up again Kathy - much appreciated I'll go and give Daz's FB page a like now! xx Thanks so much, Lindsey! Such a pain that I couldn't just transfer all the recipes but, as you know, I'm rubbish on computers! So glad people are finding this site. Such a shame so many other Minis are still out there somewhere though!
Thanks for Liking Daz's FB page, too. I'd hate him to think it was a waste of all his time and effort. xx
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Post by chocko1 on May 28, 2015 14:29:19 GMT
CHILLI CON CHICKEN - Serves 4
1.5 Syns per serving
1 tbsp. olive oil - 6 Syns 1 red onion, finely chopped 500g carrots, peeled and sliced into half moons 2 cloves of garlic, crushed Mexican spice blend, to taste 1 courgette, trimmed and sliced into half moons 2 x 400g kidney beans in chilli sauce 390g carton chopped tomatoes with basil and oregano Half a ready cooked chicken, skin removed and meat chopped
Heat the oil in a large frying pan. Add the onion and carrots and cook for 5 minutes, stirring occasionally. Add the garlic, Mexican spice and the courgette slices. Cook for a further 5 minutes, stirring. Add the kidney beans and their sauce, along with the chopped tomatoes. Cook for 8 minutes. Stir in the chicken and simmer for another 5 minutes or until the veg has softened.
Good with rice or SW wedges.
You can use Frylight but, for 1.5 Syns each, it's much better and easier with the oil.
This is a Sainsbury's recipe.
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Post by chocko1 on May 28, 2015 15:01:22 GMT
CAJUN TURKEY BURGERS - Makes 4 burgers
Syn Free
500g extra lean turkey mince 2 tbsp. Cajun seasoning, or to taste Zest from half a lemon - optional 1 medium egg yolk 2 spring onions, thinly sliced
Place the turkey mince, Cajun seasoning. spring onion, lemon zest and egg yolk into a large bowl. Mix well and shape into 4 burgers. Cover and chill, for at least an hour. Spray both sides of the burgers with Frylight and cook under a medium grill or in a frying pan for about 10 minutes on each side or until thoroughly cooked through.
Lovely served with bacon, salad leaves, tomatoes and some HEX cheese on a HEX bread roll, if you can spare both your HEX's at once! Also good served with a salad and SW wedges.
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Post by jojojojo on May 28, 2015 15:04:12 GMT
Hi here to subscribe- you have done well getting so many recipes on here already x
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Post by chocko1 on May 28, 2015 15:08:47 GMT
SLOW COOKER CHICKPEA CURRY - Serves 4
Syn Free
1 onion, diced 1 red chilli, with or without seeds, finely chopped 2 cloves of garlic, crushed 1 tsp. each of cumin, turmeric and coriander 1 inch piece of ginger, grated Half a tsp. garam masala 400g can chickpeas, drained and rinsed 400g can chopped tomatoes
Spray a pan well with Frylight and cook the onion, ginger and garlic for 5-10 minutes, adding a splash of water to prevent sticking, if necessary. Place the onion mixture and all the other ingredients, including a pinch of salt, but with the exception of the garam masala, into the slow cooker. Cook on Low for five hours, then add in the garam masala just before serving, stirring well. Season to taste.
Also good with some peppers added and with some baby spinach stirred through, near the end of the cooking time, giving it time to wilt.
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Post by chocko1 on May 28, 2015 15:09:43 GMT
Hi here to subscribe- you have done well getting so many recipes on here already x Thanks, jojojojo. x
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Post by chocko1 on May 28, 2015 15:15:43 GMT
ORIENTAL SWEET SOY AND GINGER SALMON - Serves 4
Syn Free
3 tbsp. reduced-salt soy sauce 1 tbsp. granulated sweetener Freshly grated ginger, to taste Chopped fresh coriander, to taste 1 red chilli, seeds removed, finely sliced 4 fresh salmon fillets
Pre-heat the oven to 180C/Gas 4. Mix the soy sauce with the sweetener. Place the salmon fillets on a large piece of foil. Spoon the soy mix over all the fillets, on both sides, saving 1 tbsp. for later. Sprinkle the ginger, coriander and chilli on top of the fillets, then drizzle the remaining sauce over this. Gather the edges of the foil and scrunch the edges together to form a closed parcel. Place on a baking tray in the oven and cook for 20 minutes or until the salmon flakes easily.
These go well with a vegetable stir-fry.
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Post by chocko1 on May 28, 2015 15:23:29 GMT
SPICY TOMATO AND PRAWN PASTA - Serves 4
Approx. 1.5 Syns per serving
350g dried spaghetti 1 tbsp. olive oil - 6 Syns 7 large vine tomatoes, chopped 2 cloves of garlic, thinly sliced or crushed 1 level tsp. chilli paste - 0.5 Syn 1 tsp. red wine vinegar 300g peeled and de-veined raw king prawns Half a small bunch of parsley, finely chopped
Cook the spaghetti according to pack instructions. Drain, reserving a good splash ot the cooking water. Meanwhile, heat a large, non-stick frying pan. Add the tomatoes, then cover and cook over a very low heat for 10 minutes. Add the oil, garlic, chilli paste and vinegar. Season with black pepper and add a pinch of sweetener. Cover again and simmer for 5 minutes or until the sauce thickens. Add the prawns to the sauce and cook, stirring, until they are just pink. Toss the mixture with the drained spaghetti, the reserved water and the parsley. Serve immediately on warmed plates.
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