Chili beef noodles (slimming world friendly)

Credit : http://vicki-kitchen.blogspot.com
I was on a late shift tonight after a busy evening  went to the supermarket and was going to grab a ready meal and sod the syns but then when I got there and looked at them they all looked sort of unappetising and had weird stuff in the ingredients even the 'fresh' ones.

I remembered I had made these chili noodles a while ago so just picked up some extra lean mince and came home as everything else was in my store cupboard/fridge.



Hand on heart these took me 20 minutes from start to finish quicker than picking up a takeaway or even going to the supermarket to pick up a ready meal. So keep the store cupboard/fridge/freezer  stocked up and you can have a delicious meal at your fingertips in less time than it takes to get a takeaway and the bonus is that its syn free and you know exactly what went in it!

Chili Beef Noodles

• 250g extra lean minced beef
• 250g dried egg noodles (about 3 slabs of dried egg noodles)
• 4 tbsps light soy sauce
• 2 tbsps dark soy sauce
• 1 tsp chili paste ( 2 tsp if you like it hot or fresh red chili if you like it )
• 1 red pepper (finely chopped)
• ginger and garlic paste (I used frozen but you can use fresh if you like about 1 clove garlic  and a thumb sized piece of peeled fresh ginger grated)  )
• 1/2 pint veg stock
• spray oil

Cook noodles according to instructions then drain and set aside.

Spray wok or large frying pan with spray oil and over a high heat add the minced beef , red pepper, chili paste and ginger and garlic and stir fry until beef is cooked through keep it moving so it doesnt stick.

Add the stock and soy sauces and cook for a few more minutes.

Add the cooked noodles and stir gently until the liquid has absorbed .

Syn free on extra easy, I usually either have a bowl of stir fried veg with this or a side salad for my superfree.

Serves 2 very generous portions or 4 with lots of stir fried veg 

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Moussaka (slimming world friendly )

 

 credit : http://vicki-kitchen.blogspot.com

This dinner takes a little time to prepare and make but it's well worth it. I make no claims to its authenticity as a proper moussaka but it is a very tasty and filling dinner. This recipe makes 4 very generous portions,  I usually serve with a side salad or some broccoli as my superfree veg.

Moussaka

1 lb extra lean minced beef
1 aubergine (thinly sliced)
3 large potatoes (thinly sliced)
2 cloves garlic (crushed)
1 tin chopped tomatoes
1 tbsp tomato puree
2 large onions (sliced)
2 tsp cumin
1 pint beef stock 
fry light 
1/2 pint semi skimmed milk
1 tbsp cornflour
grated nutmeg
salt and pepper
6oz low fat grated cheddar 



Pre heat the oven at 200/400/gas 6, Spray a baking tray with fry light and place the aubergine slices on it and spray again then bake for about 10 minutes until soft and then set aside. 

Place the sliced potatoes in a pan of salted water bring to the boil and simmer for 5 minutes then drain and set aside.

Spray a large saute pan or wok with frylight and add the minced beef, onions and garlic and fry until beef is cooked and onions are soft.

Add the cumin, stock, tomato puree and tinned tomatoes then bring to the boil, Then lower the heat and simmer until the sauce is reduced and thickened, Season to taste with salt and pepper.

Place sauce in a large ovenproof casserole dish and lay the sliced potatoes on the top, Then layer the aubergine slices on top of that.

In a small saucepan place the milk and cornflour and whisk well continously over a medium heat until it comes to the boil and simmer until thick for a few minutes, Season to taste with salt and pepper and add a little grated nutmeg if liked. Pour the sauce over the top of the meat, potatoes and aubergine.

Sprinkle with grated cheese and bake at gas 5 /375/190 for about 45 minutes until top is browned and bubbly.




2  1/2 syns per portion if using the cheese as a healthy extra ( if not add another 6 syns)

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Quickest pea soup ever !!! (Slimming world friendly )

 

Credit : http://vicki-kitchen.blogspot.com/
This recipe makes the quickest easiest soup ever ! It's really delicious and filling and made up of store cupboard and freezer stuff you will probably have in anyway.


Pea and mint soup

1lb frozen peas (the cheapest ones will do as you blend it anyway)
2 pints veg stock
1 onion (chopped)
1 tsp dried mint (if liked)
spray oil
salt and pepper



Place the onion in a large saucepan with some spray oil and the dried mint.

Fry the onion gently until soft and just starting to colour, Add the stock and peas and bring to the boil and simmer for 10 minutes.

Blend using a hand blender or food processer and season to taste.

How quick was that???

Syn free on extra easy :  ) 

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Nigella praised chicken (SW friendly)

 

Credit : http://vicki-kitchen.blogspot.com

This recipe I first saw Nigella make on an episode of 'Kitchen' and thought at the time it looked so lovely and tasty and a brilliant way of making a chicken go a long way. I honestly thought I would have to add some bouillion powder or such like to the broth afterwards but no it makes the most delicious tasty broth, The chicken is soft and really juicy and the vegetables tender.

To make this slimming world friendly the only thing I did was make it early in the day and chill the broth so I could remove the fat from it. I will definitely make it again it was warming and filling :  )

Oh and its called 'praised' chicken as Nigella says its a cross between braised and poached and was one of her Mothers favourite recipes so to make it seems like an act of devotion which I think sounds so lovely.

Nigellas Praised Chicken



1 whole chicken
3 large carrots (peeled and cut into chunks)
2 sticks celery (cut into chunks)
2 leeks (washed well and cut into chunks)
salt and pepper
1 tsp dried or fresh thyme
1 tsp dried or a bunch of fresh parsley (chopped)
spray oil

(You need a large pot that can fit a chicken in comfortably with all the vegetables)

  First turn your chicken on to its front (breast side down) and press down hard on it so you hear the breastbone crack it sounds horrible I know but it makes the chicken sit better in the pot.

 Spray some oil into the pot and heat then place the chicken in breast side down for a few minutes then turn it back breast side up. 

Drop in the vegetables and herbs around the chicken with a good grinding of salt and pepper then just cover the whole chicken with cold water and bring to the boil.

Place a lid on the pot and then simmer for about  1 hr 30 minutes and then leave it sitting in the pot for another 30 minutes. 

Remove the chicken from the pot and place on a board and strip all the skin off and discard then carefully remove all the chicken meat from the carcass and put to one side.



Leave the broth to cool and then skim off all the fat, Reheat the broth with the chicken added back to it.

I served it (as Nigella did) over plain boiled rice.

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