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.

Pico de Gallo (Salsa)

This is a fantastic salsa!! it is so versatile it goes with anything and is just as great by itself with some chips to dip for a treat!!
It is so easy to make and best of all syn free on extra easy.
I first made this dish to go with the Mexican Salmon Stack.

Ingredients

6 tomatoes deseeded

1 garlic clove chopped

juice of 1 lime

1 onion chopped

1 red and 1 green chilli deseeded and chopped

1 tsp ground cumin

½ tsp chilli powder

¼ tsp smoked paprika

¼ tsp salt

handful coriander finely chopped

Method

Couldn't be simpler, put everything but the coriander in a blender and blitz until it is all combined and coarsely chopped. Pour into a bowl and stir in the chopped coriander. Refrigerate for at least 30 minutes for the flavours to mingle.

Red Lentil, Jalapeno and Lime Soup

I was a bit apprehensive about this soup as i don't usually like beans and pulses, i was worried it would have a really grainy texture.
I couldn't have been more wrong, it was smooth and creamy!
You have a bite from the jalapenos and a zing from the lime, that makes you just keep on eating it, i had to go back for more!!

It is syn free on extra easy, and the pot i made served 6.

Ingredients

1 large onion chopped
2 carrots chopped
2 green chillies deseeded
1 inch ginger
1 tsp cumin seeds
4 tbsp red lentils
500g passata
750ml vegetable stock
salt and pepper
zest and juice of 1 lime
handful coriander leaves
6 tbsp fat free yogurt

Method

In a blender blitz the chilli and ginger.
In a large pan sprayed with frylight, fry the onions and carrots until soft. Add the ginger and chillies and fry for 1 minute, add the cumin seeds and lentils, stir together then pour in the passata and stock, season to taste, then bring to a boil and simmer over a low heat for about 45 minutes, and the lentils and carrots are soft.
Using either a stick blender or a normal blender, blend the soup until it is smooth, return to the heat and warm through, take off the heat and stir in the lime juice and zest.

Serve up with a dollop of yogurt and a sprinkling of chopped coriander.

Salsa Chicken with the Works

Craving nachos, Tex Mex or something spicy then this is the dish for you!
This dish takes a long time to cook but is so easy to prepare. Just stick it in your slow cooker in the morning and your meal is ready when you get home from work or play!

Depending on what salsa you use in this dish, makes a difference on the syns per portion.


Serves 6

Ingredients

4 skinless, boneless chicken breasts
8 oz mushrooms sliced
2 red peppers diced
1 cup of salsa, shop bought or homemade
1 tins of chopped tomatoes
2 tbsp fajita seasoning
8 spring onions chopped
1 tsp garlic salt
2 tsp chilli flakes
1 cup basmati rice

Method

Lay the chicken breasts on the bottom of the slow cooker and sprinkle with the fajita seasoning, layer the rest of the ingredients on top of the chicken, pour over ½ cup water, stir it all together and set the slow cooker to 8 hours, an hour before the cooking ends stir in the rice.

I served the Salsa Chicken with coriander leaves, 30g grated cheddar cheese, sliced jalapenos, and instead of sour cream i made a coriander and lime fat free creme fraiche. Instead of having nachos i used crisp little gem leaves.

Lemon and Lime Dessert

This is such an easy pudding to make and when put into fancy bowls can be served to impress!

You can do any combination of flavours you like, I love Key Lime Pie and this tastes just like it!!

½ syn per bowl on extra easy.


Ingredients

3 tubs of Muller Light Greek Style Lemon Yogurts ( ½ a syn each)
1 sachet of no sugar lemon and lime jelly crystals ( ½ syn )
½ pint of boiling water

Method

Make up the jelly as per packet instructions, let it cool slightly.
Pour in the yogurts and whisk till smooth and combined, pour into 4 serving dishes and chill in the fridge for at least 2 hours.

Creamy Coriander and Mint Chicken Curry

This is a lovely creamy curry without any cream or fat!
You can make it as spicy as you like by adding more chillies.
This dish is syn free on extra easy.


Serves 4

Ingredients

2 large boneless, skinless chicken breasts
8 oz cremini mushrooms quartered
2 onions roughly chopped
3 cloves
3 cardamom pods
1 cinnamon stick
2 cm ginger roughly chopped
2 garlic cloves
1 tsp chilli flakes
3 chillies roughly chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
salt and pepper
large handful of coriander including the stalks
handful of mint leaves
300ml chicken stock
juice of a lime
4 ripe tomatoes quartered and deseeded
coriander leaves to garnish

Method

Chop the chicken into 2 cm cubes.
In a large pan sprayed with frylight, fry the onions with the cinnamon stick, cardamon pods and cloves. When golden add the mushrooms and fry till golden, then add the chicken and brown.

In a blender blitz together the ginger, garlic, chilli flakes, chillies, ground cumin, ground coriander, turmeric, salt and pepper, fresh coriander and mint with ½ cup water to make a smooth paste.

Add to the pan and cook out for 2 minutes, add the stock and simmer for 20 minutes and the chicken is cooked through.
Add the lime juice, tomatoes and more salt and pepper if needed. Simmer for 5 more minutes then serve with rice and garnish with the coriander leaves and fat free natural yogurt.

Asian Salmon Giant CousCous Salad

This is a very tasty salad, with all the Asian taste sensations of salty, sweet, spicy and tangy, you can have it with or without the salmon, or add any meat you like, plus any vegetables you like.


Preheat oven 200c, 400f, gas mark 5

Serves 4

Ingredients

1 inch of ginger  peeled and chopped
1 garlic clove crushed
1 red chilli chopped
3 tbsp light soy sauce
juice of one lime

300g giant cous cous
1 lb salmon
6 spring onions
half a cucumber, seeds removed and chopped
2 roasted red peppers
handful of basil leaves chopped
1 packet of edamame beans

Method

Cook the couscous as per packet instructions, then run under a cold tap to stop the cooking.
Roast the salmon sprayed with olive oil frylight for 18 minutes
Chop up the spring onions and red pepper.
Blend all the first 5 ingredients in a blender to make a dressing.
Flake the salmon.
Put everything into a large bowl and mix.

New Potatoes with Coriander, Chilli and Mint Dressing

These potatoes with a light and citrusy dressing make a great accompaniment to fish, and chicken or are great in a salad.
Simple to make and syn free on extra easy.


Ingredients

1 lb new potatoes
1 handful coriander
10 mint leaves
1 tbsp sugar free mint sauce
juice of 1 lime
1 green chilli
pinch of sweetener

Method

Boil the potatoes till tender.

Blend all the other ingredients in a blender.
Mix the dressing with the potatoes and serve.