Mexican Salmon Stack

I normally make this dish with chicken, but i had run out so replaced it with salmon and it was just as good.
As you have probably noticed by now from all my recipes, i am very much into comfort food and this recipes fits that category very well.
With all the ingredients i have used this recipe isn't syn free, but the cheese and avocado are optional, although i will say they make the dish. You can use your healthy extra for the cheese. Avocado is 9.5 syns for 100g, which does seem a lot, but i think it is worth it as avocado is very good for you, full of vitamins and minerals, it also boosts your metabolism which is good for weight loss.

Pre heat oven 200c, 400f, gas mark 5

Ingredients

16oz salmon fillet
1lb maris piper potatoes diced
2 eggs
200g avocado sliced 19 syns
70g halloumi sliced  use your Healthy A or 25g is 4 syns
4 tbsp salsa click for recipe

Method

Spray a baking tray with frylight, lay out the diced potatoes in a single layer, spray with more frylight and season with salt and pepper. Bake for 30 minutes until golden tossing and spraying again half way through.
Roast the salmon fillet for 10 minutes seasoned with salt and pepper on a pan sprayed with frylight.
In a frying pan sprayed with frylight, fry the sliced halloumi until golden on both sides.
Fry the eggs in a frying pan sprayed with frylight.
Now layer the dish, lay the potatoes on the bottom, top with half the salmon fillet, lay the halloumi on top spoon on the salsa, add the avocado and top with a egg.

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.

Garlic Tuna, Salsa and Roasted Spiced Butternut Squash

This recipe is in the October 2013 Slimming World Magazine. I have adapted it to my tastes. It is delicious! You have the meatiness of the tuna, the soft and warm sweetness of the butternut squash and the zing and kick from the light refreshing salsa, topped off with a crunchy salad.

The whole meal is syn free on extra easy.

Preheat oven 200c, 400f, gas mark 5

Salsa Ingredients

1 red onion finely diced

4 red chillies deseeded and deveined and finely chopped

1 red and 1 yellow pepper finely diced

1 tin chopped tomatoes

2 tsp dried oregano

juice of 3 limes

1 tsp sweetener

handful of chopped coriander leaves

salt and pepper to season

Salsa Method

Mix all the ingredients together in a bowl and let it stand for at least 20 minutes.

Spiced Roasted Butternut Squash Ingredients

1 butternut squash, peeled and cubed

1 tsp ground cumin

1 tsp ground cinnamon

½ tsp cayenne pepper

salt and pepper to season

Method

Spray a baking sheet with frylight, cover in a single layer with the squash and spray the squash with more frylight. Sprinkle over the cumin, cinnamon and cayenne pepper, then season, toss the squash to cover and bake for 35 - 40 minutes, turning and spraying half way through cooking.

Tuna Ingredients

2 8oz tuna steaks

½ tsp garlic salt

fresh ground black pepper

Method

Spray the tuna steaks with frylight, heat a griddle pan till smoking, sprinkle the garlic salt and pepper over the tuna and griddle the tuna for 2 minutes each side or till done to your liking.

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.