Speedy Chicken Jambalaya – Slimming World Recipe

Speedy Chicken Jambalaya

This speedy chicken jambalaya is ready in 30 minutes. It’s great for the nights when one of the girls has to eat early due to Cubs or Guides commitments.
It’s very filling and tasty; you can serve it with a side salad to make up your 1/3 speed or you can add any other vegetables that you like.

None of the kids knew it was a Slimming World recipe and they all asked for seconds.

We made extra and I saved a couple of portions so I could have them for my lunches the following days 🙂

Speedy Chicken Jambalaya Recipe

Yield: Serves 4

Speedy Chicken Jambalaya Recipe

Ingredients

  • Low-calorie cooking spray
  • Onion - 1 peeled and Chopped
  • Garlic cloves - 3 peeled and crushed
  • Skinless chicken breasts - 4 cut into bite sized pieces
  • Dried long grain rice - 350g
  • Boiling chicken stock - 1L
  • Smoked paprika - 1 tsp
  • Dried parsley - 2 tsp
  • Tomato puree - 4 tbsp
  • Tabasco sauce - 1/4 tsp
  • Red pepper - 1 bottled and roasted in brine, drained and chopped
  • Bay leaf - 1
  • Frozen mixed vegetables - 300g
  • Salt and freshly ground black pepper
  • Small handful of finely chopped fresh parsley, to garnish

Instructions

  1. Spray a large, deep non-stick frying pan with low-calorie cooking spray and place over a high heat.
  2. Add the onions, garlic and chicken and stir-fry for 2-3 minutes.
  3. Add all the remaining ingredients to the pan and season well.
  4. Bring to the boil then cover the pan and simmer gently for 15-20 minutes or until the stock is almost absorbed and the rice is tender.
  5. Serve scattered with parsley

Notes

Syn Free on Extra Easy

http://www.shelllouise.co.uk/2017/03/speedy-chicken-jambalaya-recipe.html

 

 

Speedy Chicken Jambalaya Slimming World Recipe

Chicken Jambalaya Recipe from Slimming World

Irish Stew Recipe – Happy St Patrick’s Day

Irish Stew Recipe

Irish Stew Recipe

Irish stew

My 6 step-children are Irish and Ant lived in Northern Ireland for around 20 years, so we figured we’d make a traditional Irish stew in honour of St Patrick’s Day tomorrow 🙂

I’ve never been to Northern Ireland but it’s somewhere I’ve always wanted to go. It looks so beautiful.

Irish Stew

Yield: 4-6 servings

Irish Stew

The quantities in this recipe are a guide only. You can use whatever quantities you have, as well as adding other vegetables, and still end up with a delicious stew.

Ingredients

  • 4 onions peeled and chopped
  • 6 large carrots roughly chopped
  • 1kg floury potatoes peeled and roughly chopped
  • 1kg cheap cut of mutton or lamb cut into bite sized pieces
  • Handful of parsley
  • Salt to taste

Instructions

  1. Add all the ingredients to a large lidded saucepan
  2. Cover with water and bring to the boil
  3. Reduce heat and simmer for around 3 hours
  4. Serve hot with soda farls
http://www.shelllouise.co.uk/2017/03/irish-stew-recipe-happy-st-patricks-day.html

This was popular with everyone. It was made all the better with chunks of Ant’s homemade bread dipped in! I don’t usually have Ant’s bread. I usually have wholemeal as part of my Slimming World eating plan but, I had a treat today 🙂

Everyone else had his home made soda farls and I’ll be putting a recipe up for those soon.

Happy St Patrick’s Day, for tomorrow, to all who celebrate it.

Pizza Topped Chicken – Slimming World Recipe

Pizza Topped Chicken

I love chicken and I love pizza so for me, this is a perfect combination!

Slimming World Pizza Topped Chicken

Serves 1

Syn free if using the cheese as a healthy extra. If not, add 6 syns.

Ingredients

  • Half a small onion, finely chopped
  • Finely chopped red pepper (half of a small one)
  • Small clove of garlic, crushed
  • 1 tbsp stock
  • 2 vine tomatoes, skinned and chopped
  • Tinned tomatoes – 1 tbsp
  • Tomato puree – 1 tbsp
  • Mixed Italian herbs – 1 tsp
  • Chicken breast
  • Low-calorie cooking spray
  • 30g Cheddar cheese, grated
  • Cherry tomato – halved

Method

  1. Place the onion, pepper and garlic in a small saucepan with the stock and simmer for a few minutes.
  2. Add the vine tomatoes, tinned tomatoes, tomato puree and mixed Italian herbs.
  3. Slice the chicken breast in half, making sure you don’t cut all the way through then open up like a butterfly.
  4. Spray a frying pan with low-calorie cooking spray and lightly fry the chicken on both sides to brown .
  5. Place the chicken on a non-stick baking tray and bake in the oven for 15-20 minutes 220ºC/200°C Fan/Gas 7
  6. When the chicken is cooked, place the tomato mixture on the chicken, sprinkle on the cheese and add the cherry tomato. Put back in the oven for 5 minutes.
  7. Serve with Slimming World chips and a speedy salad.

 

Pizza topped chicken Slimming World recipe

Pizza Topped Chicken Recipe From Slimming World

Easy Beef Stew – Slimming World Recipe

Easy Beef Stew

It’s still quite chilly out there which means we’re still making lots of warming casseroles and stews. We usually use the slow cooker but sometimes I fancy a stew that doesn’t take so long to cook.
This easy beef stew can be ready in 30 minutes and it’s free on Extra Easy 🙂

Ingredients

  • Low-calorie cooking spray
  • 2 onions, finely sliced
  • 3 garlic cloves, finely sliced
  • 2 tsp dried oregano
  • 400g can chopped tomatoes
  • 1 large cauliflower, florets halved or quartered
  • 200ml boiling beef stock
  • 200g sugar snap peas

Method

  1. Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat.
  2. Fry the steak for 2 minutes on each side and transfer to a plate.
  3. Put the onions and garlic in the pan and stir-fry for 2-3 minutes. Add the oregano, tomatoes, cauliflower and stock and cook over a medium heat for 6-8 minutes.
  4. Add the sugar snap peas and cook for 4 minutes or until the stew is thickened and rich.
  5. Cut the steak into chunks, return to the pan with any juices and simmer for a few minutes.
  6. Serve the stew in warmed bowls with mashed or roasted potatoes.
Slimming World Easy Beef Stew

Slimming World Easy Beef Stew from Extra Easy Express

Carrot, Pepper And Pea Dhal – Slimming World Recipe

Carrot, Pepper & Pea Dhal

The super wonderful husband made carrot, pepper and pea dhal for our dinner last week. He served it with a big juicy steak and I really enjoyed it.

Serves 4
Syn Free

Ingredients

  • Low-calorie cooking spray
  • 2 onions, finely chopped
  • 4 garlic cloves
  • ground ginger – 1/2 tsp
  • ground cumin – 1 tsp
  • black mustard seeds – 1 tablespoon
  • turmeric – 1 tsp
  • mild or medium curry powder – 2 tbsp
  • split red lentils – 175g
  • carrots peeled and cubed – 3
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • frozen peas – 200g
  • salt
  • small handful finely chopped coriander
  • Lime wedges to serve (optional)

Method

  1. Spray a lidded saucepan with low-calorie cooking spray and place over a medium heat. Add the onions ans stir-fry for 4-5 minutes
  2. Turn the heat to low and stir in the garlic and all the spices. Stir-fry for 1-2 minutes then add the lentils and 800ml of water and bring to the boil over a high heat.
  3. Add the carrots, cover and turn the heat to low. Simmer gently for 15-20 minutes or until the mixture is thick, stirring occasionally. Stir in the peppers then cover and cook for 10-12 minutes or until tender.
  4. Stir in the peas, bring back to the boil over a high heat and stir in the coriander. This is delicious served hot with rice and a squeeze of fresh lime juice

Slimming World carrot, pepper and pea dhal

Slimming World Carrot Pepper and Pea Dhal

Recipe taken from the Slimming World book Best Loved Extra Easy Recipes

 

Deluxe Mac ‘N’ Cheese Slimming World Recipe

Deluxe Mac ‘N’ Cheese

Ant and I have been very busy this past week. We’re redecorating our downstairs shower room so things have been a bit hectic around here. Kaycee (11) offered to cook dinner for everyone yesterday because it was getting late and we were still busy.
She used the Slimming World Deluxe Mac ‘N’ Cheese recipe from the ‘Best Loved Extra Easy’ recipe book and served it with salad and sausages. You can get syn free sausages from Iceland but I had low-fat Tesco ones for 1 syn each.

It was delicious :o)

Here’s the recipe for anyone who wants to give it a go.

Serves 4
3 syns per serving

Ingredients

Dried macaroni – 400g
Low-calorie cooking spray
Leeks sliced – 2 small or 1 large
Courgettes sliced – 2
Mushrooms sliced – 125g

For the sauce

Cornflour – 2 level tbsp
Skimmed milk – 250ml
Fat-free natural fromage frais – 150g
Mustard powder – 1 tsp
Pinch of grated nutmeg
Salt and freshly ground black pepper
40g reduced fat Cheddar-style cheese*

Method

  1. Preheat oven to 180°C / 160°C Fan / Gas 4
  2. Cook pasta according to packet instructions. When cooked, set aside until needed.
  3. Spray a large non-stick pan with low-calorie cooking spray and cook the leeks, courgettes and mushrooms over a low heat for 8-10 minutes or until softened.
  4. To make the sauce, blend the cornflour with a little of the milk and set aside. Bring the rest of the milk to the boil then stir in the cornflour mixture, stirring continuously. Cook for 1-2 minutes or until thickened, stirring occasionally.
  5. Mix the mustard powder and pinch of nutmeg into the fromage frais then add this mixture to the sauce, beating with a wooden spoon. Stir in most of the cheese.
  6. Drain the pasta and tip it into an oven proof dish. Add the vegetables and sauce** and mix well. Sprinkle the rest of the cheese on the top and bake for 20-30 minutes or until crisp and golden.

Slimming World Mac 'n' Cheese with salad

*We used more cheese because there’s only me actually following Slimming World in our family. I counted the cheese on my portion as my healthy extra and everyone else got a cheesier dish :o)
**The original recipe says to pour the sauce over the top and sprinkle the cheese on then bake. We decided to mix it through the pasta and vegetables. We prefer it this way.

Slimming World Deluxe Mac N Cheese

Deluxe Mac ‘n’ Cheese from Slimming World Best Love Extra Easy Recipe Book

BBQ Gammon – Slow Cooker Slimming World Recipe

Slow Cooked BBQ Gammon

We’re all fans of gammon and BBQ sauce in this house. Everyone was quite excited when we said we were going to make a slow cooked BBQ gammon for dinner.
This is very similar to the BBQ pulled pork recipe I posted last week. We love using the slow cooker at this time of year.

It’s syn free on Extra Easy.

Ingredients:

  • 1.2kg boneless gammon joint, all fat removed
  • 2 onions, thinly sliced
  • 3 peppers (green, yellow and red), diced
  • 1 carton of passata
  • tomato puree – 4 tbsp
  • ground cinnamon – 1 tsp
  • ground ginger – 1 tsp
  • mustard powder – tsp
  • smoked paprika – 2 tsp
  • Worcestershire sauce – 6 tbsp
  • balsamic vinegar – 6 tbsp
  • soy sauce – 2 tbsp
  • granulated sweetener – 2 tbsp

Method

  1. Place the gammon in a large saucepan and cover with water. Bring to the boil and boil for 12 minutes.
  2. Tip the water away then repeat twice more with fresh water. This removes the salt from the gammon.
  3. Place the chopped onions and peppers in the bottom of the slow cooker then put the gammon on top of the vegetables.
  4. In a jug, mix together all the other ingredients then pour them over the gammon.
  5. Cook on medium for 5-6 hours.
  6. Serve with your favourite speed vegetables.

Slimming World Slow Cooked BBQ Gammon

BBQ Pulled Pork – Slimming World

BBQ Pulled Pork

I love pulled pork, it’s one of my favourites. I was really happy that Slimming World has a syn free version 🙂

Serves 4
Syn free on Extra Easy

Ingredients

  • 1.5-2kg pork shoulder, all fat removed
  • 5 tbsp Worcestershire sauce
  • 1 tsp mustard powder
  • 500g passata
  • 3 tbsp balsamic vinegar
  • 2 cloves of garlic, crushed
  • 3 tbsp sweetener
  • Salt and freshly ground black pepper

Method

  1. Mix the passata, Worcestershire sauce, balsamic vinegar, mustard powder, sweetener, garlic and seasoning in a saucepan. Heat and simmer for around 15 minutes or until the mixture thickens.
  2. Sear all sides of the meat in a hot frying pan then transfer to the slow cooker. Pour over the sauce and cook on low for 8-12 hours.
  3. Remove the pork from the slow cooker and allow to rest on a chopping board for at least 15 minutes. Shred the meat using 2 forks and serve, drizzled with the sauce, with a selection of your favourite speed vegetables.

Slimming World BBQ Pulled Pork

Meringue crown fit for a queen! #GBBOBloggers2016

Meringue crown

Kaycee (11) was adamant that she wanted to do the final bake after winning star baker with her apple and cinnamon filo pastry tarts 🙂
She wanted to do everything from the GBBO final! I thought about it but after careful consideration, I had to break it to her that we just wouldn’t have the time.
We settled on making just the 3 layered meringue crown with a banoffee filling.

For half term last week, we were in a caravan at Mablethorpe and watched the GBBO there. We had a cooker but as you can imagine, a caravan kitchen is not the best place to attempt a lot of cooking. It would have been impossible to make everything they made on the bake off!

She didn’t get the chance to start the meringue until last night and she put it all together as soon as she got in from school tonight. On Sunday she had committed to helping her friends with their horses. Monday was back to school and she’d arranged to go with friends Trick or Treating Monday night.

We’re having it for dessert tonight and I can’t wait!

meringue crown

Recipe

To make 1 meringue

4 egg whites
250g caster sugar

For the topping

2 large bananas
200ml double creamed, whipped
Toffee sauce ( we were planning on making own but time just got away from us)

Heat the oven to 130° Fan/150°/Gas 2

Method

Beat the egg whites on medium speed until stiff peaks are formed.

Turn up the speed and add the sugar 1 tbsp at a time, leaving a few seconds between spoons.

When the mixture looks glossy, turn off the mixer.

Draw round a dinner plate onto a piece of baking parchment and place it on a baking tray. Spread the meringue onto the circle. You can pipe a design around the edge at this stage if you like.

Bake in the oven for 1 hour.

After 1 hour, turn off the oven and leave the meringue inside to cool completely.

Place the meringue on a plate.

Whisk the cream until soft peaks form, or whisk for longer if you want to pipe the cream on.

Spread/pipe the cream over the meringue disc and top with sliced banana and drizzle over the toffee sauce.

meringue crown

meringue crown

meringue crown

She got a bit stressed here, thinking her piping wasn’t good enough. I think she did brilliantly :oD

meringue crown

meringue crown

meringue crown

We, that is, Kaycee, Ant and myself would like to thank Jenny for running this wonderful linky. I’m pleased we’ve managed to join in and link up every week. It’s been great fun and both Kaycee and Ant were delighted to be chosen as star bakers :oD

Kaycee started a baking blog a couple of years ago but didn’t keep up with it. Taking part with #GBBOBloggers2016 has really inspired her and made her want to bake and blog more. She’s even started making her own YouTube recipe videos but she’s still learning how to edit so they’re not uploaded yet.
You never know, you may have inspired the next big YouTube baker, Jenny!

Mummy Mishaps

Banoffee Meringue Crown made by Kaycee (9) Inspired by The GBBO

Tuna Monster Rolls with Princes

Halloween dinner

Ella doesn’t go back to school until tomorrow so we’ve decided to make a Halloween themed dinner for everyone tonight.
We’re making tuna monster rolls with tins of tuna we were sent from Princes.

Ella’s a huge fan of tuna and Halloween so these are perfect for her! For those who don’t like tuna (Kaycee!) we’re making hot dog mummies, serving Monster Munch crisps as well as pizza, zombie juice, and Halloween cakes.

Here’s how to make the tuna monster rolls

tuna monster rolls

  • Serves: 4
  • Preparation: Approx 25 minutes

Ingredients

  • 4 soft bread rolls
  • Butter, for spreading
  • A few curly lettuce leaves
  • 1 x 160g can Princes Sandwich Tuna, drained
  • 3 tbsp Greek-style natural yogurt
  • 4 cheese slices
  • 8 cherry tomatoes, halved
  • Salad cress or grated carrot

How to make it

  1. Split the bread rolls in two, without cutting all the way through. Spread with butter and top with lettuce leaves.
  2. Mix the Princes Sandwich Tuna with the yogurt and share between the rolls.
  3. Cut each cheese slice in half with a zig-zag edge — just use a sharp knife or scissors to do this. Arrange in the rolls.
  4. Position the cherry tomatoes on the rolls to resemble ‘eyes’. We cut the tomatoes in half and stuck half a cocktail stick through them to secure them. You can top the rolls with salad cress or grated carrot to look like ‘hair’. Serve at once.

tuna monster rolls

tuna monster rolls

tuna monster rolls

tuna monster rolls

tuna monster rolls

Here are our pumpkins 🙂

Halloween pumpkin carving

Kaycee Halloween pumpkin carving

Tuna monster rolls with Princes tuna

Thanks to Princes for the delicious tuna 🙂