Thai Seafood Basil

I love all Thai food, so when i found this recipe and adapted it for SW i was over the moon!!
You can make it as spicy as you like, by adjusting the amount of chillies and chilli sauce you put in. Add whatever vegetables you want too. It is also great with chicken. The whole dish is only 1.5 syns on extra easy and that's for the chilli sauce, so you can alter that to your taste. 1 tbsp is 0.5 syns on extra easy.
This dish serves 2/4 people.

Ingredients

1lb of raw squid and prawns
3 birds eye chillies sliced
3 tbsp chilli sauce
2 tsp fish sauce
juice of 1 lime
1 tbsp light soy sauce
big handful Thai basil
1 onion chopped
8oz oriental mushrooms
8oz tenderstem broccoli

Method

In a hot wok, sprayed with frylight, stir fry the onions for 1 minute, then add the broccoli and chillies, stir fry for 1 minute, add oriental mushrooms and stir fry for another minute, add the chilli sauce, fish sauce, lime juice and soy sauce, add the seafood and stir fry until the seafood is cooked, throw in the Thai leaves and serve.
It is great with rice or noodles.

Fiery Asian Slaw

This is a great side dish for fish, chicken, beef, pork anything really!!
It is crunchy, has a kick and is so tasty that it gets your taste buds tingling and your mouth begging for more as so many flavours bounce off your tongue!!

Unfortunately it isn't syn free, but with all these fantastic superfree ingredients and so much flavour it is worth the small amount of syns it is!!

The whole batch is 5 syns on extra easy and i reckon as a side or in a salad it served about 4 people.

Ingredients

1 bag of slaw mix, i got mine from Asda, it had a ranch dressing in it, which my hubby had on his salad.
100ml fresh orange juice  2 syns
1 tbsp rice vinegar
1 tbsp balsamic vinegar
1 tsp sesame oil  2 syns
1 tbsp hot chilli sauce (sriracha) 0.5 syns
1 tsp grated ginger
½ tsp honey  0.5 syns
handful chopped coriander

Method

It couldn't be simpler, whisk all the wet ingredients together, then mix in the rest. let it rest for at least 30 minutes to let the flavours infuse.

Buffalo Chicken

When we lived in America, They had a lot of buffalo chicken, with many flavours, but i always loved the hot and spicy ones.
So be warned this dish is spicy!!!
The whole dish is 4.5 syns on extra easy. I serve it with a blue cheese dip and lots of super free salad. I make wraps out of romaine leaves.

Preheat oven 200c, 400f, gas mark 5

Ingredients

3 garlic cloves grated
3 tbsp cider vinegar
1 tbsp paprika
1 tbsp worcester sauce
2 tsp celery salt
3 tbsp hot chilli sauce 1.5 syns
1 tbsp honey 3 syns
1 tbsp tomato puree
4 chicken breasts cut into wing size pieces

Method

Mix together the first 8 ingredients, put them into a freezer bag and add the chicken, massage the marinade into the chicken, then refrigerate overnight.

Line a baking tray with foil and spray with frylight. Lay the chicken onto the tray spray again and bake for 12 minutes.
Put the reserved marinade into a saucepan and bring to a boil then simmer for 10 minutes, stir the chicken into the sauce and serve.

Chinese Lemon Chicken

A fake away to be proud of! This dish is light and refreshing with a kick and a lot less syns than from a Chinese Restaurant, and taste so much better too!

The whole dish is only 5 syns on extra easy.

Ingredients

1 level tbsp potato flour (3 syns)
2 large skinless and boneless chicken breasts sliced
1 tbsp shaoxing rice wine (1 syn)
1 red pepper diced
1 yellow pepper diced
8 oz oriental mushrooms
1 cup edamame beans
1 onion chopped
juice of 1 lemon
200ml chicken stock
1 tsp sweetener
3 tbsp light soy sauce
1 garlic clove grated
1 red chilli finely chopped
1 inch ginger grated
1 tbsp chilli sauce (1 syn)


Method

Mix the sliced chicken with the potato flour and season.
To make the sauce mix together the lemon juice, chicken stock, sweetener, soy sauce, garlic, chilli, ginger and chilli sauce.
In a hot wok sprayed with frylight stir fry the chicken until it turns opaque then pour over the rice wine and stir fry until liquid has gone, add the onion, peppers and mushrooms and stir fry for 1 minute. Pour in the sauce and bring to a boil then simmer until the sauce has thickened and the chicken is cooked through.
Serve with egg fried rice.

Baked Potato with Chilli and a Fried Egg

I wasn't feeling very well and didn't want to be stuck in the kitchen cooking a meal, so i got a portion of Beef Chilli out the freezer and stuck a potato in the oven, while i was in the fridge getting the cheese, i noticed the eggs and suddenly had a craving for one on the top of my Baked potato. Well i was very pleasantly surprised, it went really well and was delicious, the richness of the yolk cut through the sharpness of the cheese and the kick from the spicy chilli!!

Syn free on extra easy, as long as you use the cheese as your healthy A.


Preheat oven 200c, 400f, gas mark 5

Ingredients

1 Large baking potato
1 portion of Beef Chilli
40g reduced fat cheddar cheese or 30g full fat cheddar cheese
1 egg (i used a duck egg)
Chipotle tabasco sauce (optional)

An afterthought, a handful of jalapenos would be good too!

Method

Wash the potato and prick all over, bake for about an hour, until the skin is crispy and the centre is tender.
Reheat the Beef Chilli on the hob for about 10 minutes till hot, or in the microwave for 5 minutes till hot.
Put the potato on a plate and cut a cross in it, then push down on the edge of each quarter, pour over the chilli and if using Jalapenos sprinkle them over, then sprinkle with the cheese.

Heat a frying pan sprayed with frylight and fry you egg to your liking, then lay on top of the cheese, sprinkle with the tabasco sauce and serve.

Jerk Chicken with Portobello Mushrooms

This Caribbean dish is sweet, spicy and tangy, with a smooth cooling dip. It tastes great wrapped in a crispy, crunchy little gem leaf.

2 syns per serving on extra easy.


Serves 2
Preheat oven 200c, 400f, gas mark 5

Ingredients

4 boneless, skinless chicken breasts
4 large portobello mushrooms sliced
1 tbsp sweet chilli sauce
4 tbsp light soy sauce
1 tbsp jerk seasoning
½ tsp sesame oil
1 red chilli
handful of coriander

Method

Cut each chicken breast into 8 pieces.
Put the rest of the ingredients except one tablespoon of the soy sauce, in a blender and blitz.
Marinade the chicken for at least 2 hours, overnight if possible.
Spray a pan with frylight and brown the chicken pieces on each side, put on a baking tray and bake for 10 minutes to cook through.
Fry the mushrooms in frylight and 1 tbsp of soy sauce, then add the chicken back to the pan mix together and serve.
Sprinkle with coriander and serve with little gem leaves and mint yogurt sauce.

Recipe for mint yogurt sauce in the side dishes folder.

Oyster Chicken with Ginger and Mushrooms

This is a very tasty Chinese dish and you can make it as spicy as you like.

Serve it with noodles or rice.

8 syns for the total dish on extra easy, 4 syns per portion.

Serves 2

Ingredients

2 skinless, boneless chicken breasts diced

Salt and pepper

1 tbsp potato flour  (3 syns on extra easy)

1 tbsp Shaxoing rice wine (1 syn on extra easy)

1 punnet of oriental mushrooms

1 head of broccoli

2 tbsp light soy sauce

2 tbsp oyster sauce (2 syns on extra easy)

2 tbsp chilli sauce (2 syns on extra easy)

1 inch ginger grated

200 ml cold vegetable stock

Method

Mix the chicken, salt and pepper and potato flour together.

Mix together the soy sauce, oyster sauce, chilli sauce and the grated ginger with the stock.

In a hot wok sprayed with frylight brown the chicken for 3 minutes, then sprinkle with the rice wine.

Add the broccoli with a tbsp of water to create some steam to help it cook, cook for 2 minutes, add the mushrooms and fry for 1 minute then stir in the sauce and simmer till the chicken is cooked through and the sauce has thickened.

Serve with rice or noodles.