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

Saag Aloo

Good morning,

This is the last day of my holidays so I'm trying to get caught up with blogging recipes before normal 'life' resumes and I don't have the time to blog!

This is another recipe I made for our curry night a wee while back and it was amazing, really tasty and also really filling.  It's another Slimming World recipe this time from my Fakeaway recipe book and the good news is that it has no Syns!

Saag Aloo

Serves 4

Zero Syns

ingredients

• 1kg potatoes, peeled and cut into 2cm cubes
• Low calorie cooking spray
• 1 red onion, thinly sliced
• 2 garlic cloves, crushed
• 1cm piece of root ginger, peeled and grated
• 2 tsp cumin seeds
• 2 tsp black mustard seeds
• 2 red peppers, deseeded and cut into small pieces
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp garam masala
• ½ tsp chilli powder
• Salt and freshly ground black pepper
• 200ml boiling vegetable stock
• Large bag baby leaf spinach, roughly chopped
• Small handful of finely chopped fresh coriander, to garnish (optional)
• Red chilli, deseeded and finely sliced, to garnish (optional)

method

1. Cook the potatoes in a large saucepan of lightly salted boiling water for 10 minutes or until just tender. Drain thoroughly and set aside.
2. Spray a non-stick wok or frying pan with low calorie cooking spray and place over a medium-high heat. Add the red onion, garlic, ginger, cumin seeds and mustard seeds and stir-fry for 1-2 minutes. Add the potatoes and peppers and stir-fry for 6-8 minutes or until lightly browned.
3. Turn the heat to low and add the ground cumin, ground coriander, turmeric, garam masala and chilli powder. Season well and cook for a further 1-2 minutes.
4. Stir in the stock and bring the mixture to a boil. Turn the heat to medium, cover and cook for 5-6 minutes. Remove from the heat, stir in the spinach and let it wilt into the potato mixture. Season well and scatter over the coriander and chilli, if using.

- See more at: http://www.slimmingworld.co.uk/recipes/saag-aloo.aspx#sthash.NRBtN1rM.dpuf

I'll be back later to share some more recipes.

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

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