Slow Cooked Chicken Tikka Masala

327 Calories per Serving (Based on 4 servings)

Slow Cooker Chicken Tikka MasalaIMG_0847.JPG
Serves 4 to 6

500g boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons salt
400g (Can) Chopped Tomatoes
250ml heavy cream or coconut milk
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker.
Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low.
Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Orange, Almond & Fig Cake

158 Calories (4 Propoints)

Orange, Almond & Fig CakeIMG_0845
Serves 8
1 Orange
50g Caster Sugar
3 Eggs
100g Ground Almonds
1tsp Baking Powder
4 Figs
½ tsp Icing Sugar

Put the whole orange in a lidded pan and add enough water to cover. Bring to the boil, cover and cook for 1 hour 30 minutes. Drain
Preheat the oven to gas mark 3 (160c) Line a cake tin with baking parchment
Put the cooked orange and 1 tbsp of the caster sugar into a food processor and blitz to a puree
Separate the eggs into 2 bowls.
Add the remaining sugar to the egg yolks and whisk until light and creamy.
Add the orange puree, almonds and baking powder to the mixture and fold all the ingredients together
Whisk the egg whites with an electric whisk until soft peaks form
Fold into the orange mixture one spoon at a time
Pour the mixture into the tin. Sink the figs into the mixture
Bake for 30-40 minutes
Allow to cool before sprinkling icing sugar over

Lemon & Lime Crunch Cake

113 Calories per Slice (3 Propoints)

Lemon & Lime Crunch CakeLemon & Lime Crunch Cake

Serves 12

  • 175g Self-raising Flour
  • ½ tsp Baking Powder
  • Pinch Salt
  • 60g Spread
  • 100g Caster Sugar
  • 1 Egg
  • Zest & Juice 1 Lemon
  • Zest & Juice 1 Lime
  • 150g Natural Yoghurt
  • 40g Demerara Sugar
  1. Preheat the oven to Gas Mark 4 (180c). Line a loaf tin with baking paper.
  2. Sift the flour, baking powder and salt into a bowl
  3. Cream the spread and sugar until pale and fluffy
  4. Beat in the eggs and 2/3 of the lemon and lime zest
  5. Add the flour and yoghurt slowly and mix until stiff
  6. Spoon into loaf tin and bake for 35-40 minutes
  7. Mix the rest of the lemon and lime zest with the juice and demerara sugar
  8. Use a fork to make little holes and spoon the citrus drizzle on top
  1. Preheat the oven to Gas Mark 4 (180c). Line a loaf tin with baking paper.
  2. Sift the flour, baking powder and salt into a bowl
  3. Cream the spread and sugar until pale and fluffy
  4. Beat in the eggs and 2/3 of the lemon and lime zest
  5. Add the flour and yoghurt slowly and mix until stiff
  6. Spoon into loaf tin and bake for 35-40 minutes
  7. Mix the rest of the lemon and lime zest with the juice and demerara sugar
  8. Use a fork to make little holes and spoon the citrus drizzle on top

Sicilian-Style Tuna Lasagne

563 Calories per Serving (14 Propoints)

Sicilian-Style Tuna LasagneSicilian Tuna Lasagne

Serves 4

  • 400g (can) Chopped Tomatoes
  • 250g Mixed Peppers
  • 85g Black Olives
  • 2tsp Ground Cinnamon
  • 1tbsp Dried Mixed Herbs
  • 2 x 185g (can) Tuna
  • 200g Cream Cheese
  • 12 Lasagne Sheets
  • 125g Mozzarella
  1. Heat the oven to Gas Mark 6 (200c)
  2. Simmer the tomatoes, peppers, olives, cinnamon and herbs
  3. Add the tuna and season
  4. Mix the cream cheese with seasoning and a little milk to make a thick sauce
  5. Pour a third of the mixture into bottom of a dish and top with 4 lasagne sheets
  6. Top with a third of the cream cheese mixture and repeat until mixture has gone.
  7. Scatter over the mozzarella
  8. Bake of 35 minutes

Beef & Black Bean Burger

283 Calories (7 Propoints)

Beef & Black Bean Burger01cf5f792c11b21add315630fabb3803408401435c

Serves 4

  • 5 Spring Onions
  • 1 Garlic Clove
  • 1tsp Smoked Paprika
  • 1tsp Ground Cumin
  • 475g Beef Mince
  • 2tsp Dijon Mustard
  • 150g (Drained) Cooked Black Beans (Crushed)
  1. Fry the spring onions and garlic for 2-3 minutes
  2. Stir in the smoked paprika and cumin and cook for 1 minutes before tipping into a mixing bowl
  3. Add the mince, mustard and beans into the bowl. Season and mix
  4. Shape into 4 patties. Chill for 30 minutes
  5. Brush the patties with oil and over a medium-high heat fry for 3-4 minutes
  6. Transfer into oven for 5-10 minutes until cooked

Chicken & Soba Noodle Salad with Mango, Chilli, Lime and Watercress

346 Calories per serving (8 Propoints)

Chicken & Soba Noodle Salad with Mango, Chilli, Lime and WatercressChicken & Soba Noodle Salad with Mango, Chilli, Lime and Watercress

Serves 4

  • 400g Cooked Chicken (Shredded)
  • 1 Red Chilli
  • Juice of 2 Limes
  • 1tsp Coriander
  • 200g Soba Noodles
  • 1tbsp Fish Sauce
  • 2tbsp Soy Sauce
  • 1 Garlic Cloves
  • 1cm Ginger
  • ½ tsp Caster Sugar
  • 1 Mango
  • 1 Red Pepper
  • 100g Watercress
  • 20g Peanuts
  1. Put the chicken in a bowl and add the chilli, juice of 1 lime ad half the coriander. Mix well
  2. Bring a large pan of water to the boil, add the soba noodles and simmer for 5 minutes. Drain.
  3. Mix the remaining lime juice with the fish sauce, soy sauce, garlic, ginger and sugar
  4. Stir in the noodles then add the mango, watercress and chicken and mix together

Lemon & Herb Focaccia

Lemon & Herb Focaccia

327 Calories per Serving (8 Propoints)

Lemon & Herb Focaccia

Serves 6

  • 450g Strong White Bread Flour
  • 1 x 7g (Sachet) Dried Fast Action Yeast
  • 3tbsp Olive Oil
  • 1 Lemon Zested
  • 16g Fresh Thyme
  • Handful Fresh Rosemary
  • Pinch Salt
  1. Combine the flour and salt in a large bowl.
  2. Put the yeast in a jug with 300ml warm water and pour over the flour
  3. Add 1tbsp of the oil and stir until forms dough
  4. Knead the dough for 10 minutes, gradually adding the lemon zest and thyme leaves
  5. Transfer into clean, lightly oiled bowl and cover loosely. Leave to prove somewhere warm for 1 hour
  6. Grease a baking sheet with oil. Gently spread the dough out on the sheet, pushing into the corners. Cover loosely and leave to prove for 30 minutes
  7. Preheat the oven to Gas Mark 6 (200c)
  8. Make dimples in the dough and push in rosemary sprigs. Drizzle over the remaining oil and scatter the salt.
  9. Bake for 15-20 minutes