Easy Coronation Chicken and Rice Salad

Hello,

Here's a very quick and easy lunch recipe for a Coronation Chicken and Rice Salad I heard about from my Slimming World group leader and managed to find on the internet here.  It uses a couple of unexpected ingredients that might put some people off but honestly give it a go because it's really tasty.  Serve it with plenty of speed salad veg.  It's also fab as a baked potato filling for a more substantial meal.

Coronation Chicken and Rice Salad

Serves 2

Zero Syns 

Ingredients
• 1pk Batchelors Savoury Rice mild curry flavour
• 1pk Morrisons Savers cooked curried chicken slices (or any other Syn-free cooked chicken slices)
• 1tbsp mild curry powder
• 1 pot Mullerlight mandarin yogurt

Method
1. Cook the rice according to the packet instructions and allow to cool.

2. Chop the chicken into small pieces. Add to the rice with the curry powder and yogurt and mix well. Chill until ready to serve.

This is a brilliant, quick to make packed lunch recipe that I will make again and again.

Hugs,
Shona xx

Chicken and Mango Korma

I promise this is the last post from me tonight!!!

I'm back to blog the recipe I cooked for our dinner this evening.  It's a Slimming World recipe from a calendar that came free with one of their magazines.  I've struggled to keep on plan these last few weeks.  Not just with Christmas and New Year but we've also done a lot of entertaining these last few weeks and also not having much time to plan and cook healthy meals.  I first cooked this recipe a few months back when we had friends over for a curry evening and my daughter enjoyed it so much she asked me to make it again.

The syns in the recipe are because the mango has been cooked.  I looked at the recipe several times wondering where the syns were until the penny dropped lol!

Anyway, even my husband who likes his curries hot enjoyed this recipe so I'm sure you will too.

Chicken and Mango Korma

Serves 4

1.5 Syns per serving

Ingredients:

2 onions, 1 quartered, 1 chopped

2 garlic cloves, peeled

50g root ginger, peeled and roughly chopped

2 tbsp korma curry powder (I used Schwartz)

low calorie cooking oil spray

4 chicken breasts, cut into bite sized pieces

400ml chicken stock

200g peeled and stoned mango, cubed

1/4 tsp sweetener (I used Stevia)

150g fat-free Greek-style yogurt

1 tbsp coriander, finely chopped

Boiled basmati rice and lime wedges to serve

Method:

Put the quartered onion, garlic, ginger and curry powder in a food processor and blitz to a paste.  Spray a large frying pan with spray oil and fry the chopped onion until soft.  Add the paste and cook for 2-3 mins until bubbling and fragrant.

Stir in the chicken, stock, mango and sweetener then cover and simmer for 10 minutes or until the chicken is cooked through.

Remove from the heat and stir in the yogurt and coriander.  Serve with rice and lime wedges for squeezing over.

It's a very simple dish but also fragrant and tasty.  Definitely one I will keep coming back to.

Hugs,

Shona xx

Piri-piri Chicken

Good evening,

I've been feeling a little Mondayish today.  Probably because I didn't get much of a chance to relax over the weekend.  Still, the thought of what I was making for dinner tonight got me through the day lol!

So, tonight's recipe is Piri-piri chicken.  The recipe is from Prima magazine and the only thing I've changed is that I've used low calorie spray cooking oil instead of normal olive oil.  I served it with 'Nando's Inspired' syn free spicy rice which you can link to here.

Piri-piri Chicken

Serves 4

Syn Free on Slimming World

Ingredients:
1 red onion, cut into 8 wedges
Low calorie cooking oil spray
4 skinless chicken breasts
1 each red and yellow pepper, cut into strips
Large handful fresh coriander or parsley, roughly chopped
For the Piri-piri sauce:
1 red onion, roughly chopped
2 garlic cloves, roughly chopped
1 red chilli, deseeded and chopped
1/2 tsp smoked paprika
Juice of 1 lemon
1 tbsp white wine vinegar
1 tbsp worcestershire sauce

Method:
Preheat the oven to 200C.  Put onions in an ovenproof dish (large enough to hold the chicken in a single layer), add toss through with some spray oil.  Roast in the oven for 15 mins.

Meanwhile, make the sauce.  Put all the ingredients into a blender with some seasoning and whizz until smooth.  Set aside.

Slash the top of each chicken breast.  Take the dish with the onions out of the oven and carefully add the chicken, sauce and peppers.  Toss everything together to mix, then arrange the chicken, cut side up, in the dish.

Cook for 25-30 mins or until the chicken is cooked through.  Garnish with the coriander or parsley and serve.

Remember to link over to my take on Nando's Inspired Syn Free Spicy Rice for the perfect accompaniment.

Hugs,
Shona xx

Mushy Pea Curry!

Good evening,

Another Slimming World inspired recipe tonight!  This one has a couple of 'hidden' ingredients lol.  The recipe was passed on by one of the lovely members at my SW group when we had a taster night earlier in the week, she made us taste it before she told us what was in it!  Sadly, I had a wee 1lb gain this week so 2st 13.5lb total weight loss to date but I'm back on track and having a good week so far!

Slimming World Inspired Chicken Curry with Mushy Peas

Serves 4 (with leftover sauce)

Free on Slimming World

Ingredients:

Cooking oil spray (I used sunflower)

4 chicken breasts, cubed

125g mushrooms, roughly chopped

2 tbsp frozen peas

2 x 300g can mushy peas

1 x 425g can baked beans in tomato sauce

1 x 400g can chopped tomatoes

2 tbsp mild curry powder (or to taste)

1/2 tsp chilli powder

Salt & pepper to taste

Fry the chicken in the spray oil until cooked all over and just starting to brown, add the mushrooms and cook for a few more minutes until beginning to soften.  Add the frozen peas to the chicken and mushrooms.  Meanwhile, combine the remaining ingredients in a large bowl and puree with a stick blender until everything is blitzed and has a thick but quite smooth consistency.

Add about half the sauce mixture to the chicken, mushrooms and peas and cook until bubbling and cooked throughout.

Serve with plain boiled rice.

The leftover sauce would be fab heated up and served with Slimming World chips!

Have a great weekend folks!

Hugs,

Shona xx

Taco Chicken Bake

Good Afternoon,

What horrible wet weather we've been having here in Inverness, there's been lots of flooding in and around the city, thankfully it's mostly affected the roads and hopefully it hasn't got inside any homes.

It's just the weather for a comforting bake and this one has a wee bit of a kick to it with the Taco spices.  It went down a storm, with Iona declaring it the best meal I've ever cooked and Rab and I enjoyed it too!

The recipe is from a Woman Magazine Cookery Special I bought a couple of years back, with a couple of tweaks.

Taco Chicken Bake

Serves 4

Ingredients:

1 tbsp olive oil

500g chicken breast, diced

2 red onions, cut into chunky wedges

3 peppers, sliced

30g pack taco seasoning (I used Discovery/Santa Maria)

500g carton passata

400g crispy potato wedges, defrosted if frozen

6 tbsp soured cream

50g cheddar cheese, grated

1 large avocado, diced

Few sprigs fresh coriander, chopped

200g cherry tomatoes, halved

4 spring onions, sliced

Juice of 1/2 lime

Salt & freshly ground black pepper

Method:

Preheat the oven to 220C/Gas 7.  Heat the oil in a large frying pan and fry the chicken, onion and peppers for 5 mins or until the chicken is golden.  Add the taco seasoning and cook for 1 minute, then stir in the passata and season to taste.  Mix with the potato wedges then spoon into a large ovenproof dish.  Spoon over the soured cream, scatter with cheese.  Bake for 15 mins until bubbling.  Meanwhile, mix together the avocado, coriander, cherry tomatoes and lime juice.  Season to taste and serve along side the bake.