Chicken, Lemon & Garlic Casserole

Another Stolen Slimming World recipe sitting at 12 Propoints its a great dish as its full of filling and health foods.

Chicken, Lemon & Garlic Casserolepic

Serves 4

  • 908 g Skinless and Boneless Chicken Thighs
  • 2 Onions
  • 2 Carrots
  • 198g Green Beans
  • 1 Lemon
  • 1 Bulb of Garlic
  • 1¼ pt Chicken Stock
  1. Cut the chicken into chunks.
  2. Peel and chop the onions, carrots. Halve the green beans. Slice the lemon.
  3. Fry the chicken pieces and cook until lightly browned on all sides.
  4. Add the onions, carrots, garlic bulb, stock and. Season well and bring to the boil.
  5. Reduce the heat to medium-low, cover tightly with the lid and cook gently for 25 minutes.
  6. Add the greens beans and lemon slices to the casserole. Cook for 5-8 minutes.
  7. Remove from the heat and discard the garlic bulb.

Stuffed Mushrooms

Filling and Low Pointed at 2 ProPoints

Stuffed MushroomsStuffed Mushrooms

Serves 4

  • 1 Butternut Squash (peeled and diced)
  • 1 Courgette
  • 4 Portabello Mushrooms
  • 2 Tomatoes
  • 100g Grated Cheese
  1. Preheat the oven to gas mark 6 (200c)
  2. Cook butternut squash for 8-10 minutes in boiling water until soft
  3. Drain and mash, season well
  4. Place mushrooms cup side up on baking tray and divide the courgette between them
  5. Top with slices of tomato
  6. Place the butternut squash over the tomatoes then sprinkle over the grated cheese
  7. Cook the mushrooms in the oven for 40 minutes
  8. Place the mushroom under the grill for 4-5 minutes

Cauliflower Cheese with Ham

Its 4 ProPoints when Semi-skimmed Milk and Weight Watchers Diary Spread is used. Tip Weight Watchers spread dosn’t melt very well for the cheese sauce

Cauliflower Cheese with Ham 387068_10151204958232414_933409736_n

Serves 2

  • 450g Cauliflower
  • 15g Spread
  • 15g Plain Flour
  • 300ml Milk
  • 125g Cheddar Cheese
  • 90g Ham
  • 1 Tomato
  1. Cook cauliflower for 10 minutes in boiling water and drain
  2. Melt the spread and add flour and cook for 1 minute
  3. Remove from the heat and slowly add the milk stirring until smooth
  4. Return to the heat until starts to thicken
  5. Add 100g of the cheese and stir until melted
  6. Add the ham
  7. Pour the sauce over the cauliflower add the remaining cheese and tomato
  8. Place under the grill

Crunchies

A simple biscuit recipe that is 3 points per biscuits.

Crunchies Crunchies

Serves 15

  • 4oz Self Raising Flour
  • 4oz Spread
  • 3oz Sugar
  • 2oz Rolled Oats
  • 1 tsp Golden Syrup
  • 3 tsp Boiling Water
  • 1 tsp Vanilla Essence
  1. Cream the sugar and spread
  2. Add syrup, water and Vanillia Essence
  3. Stir in flour and oats
  4. Roll into balls
  5. Bake at gas mark 3 for 15-20 minutes

Orange Chicken Bake

Yes I’m having a run of oranges. I didnt like this recipe as much as yesterdays. I think it hard a slight fake orange taste (most likely the orange juice I used) But its low 6 ProPoints.

Orange Chicken Bake 602974_10151194841267414_798661295_n

Serves 6

  • 6 Potato’s
  • 3 Leeks
  • 2 Oranges
  • 1.3kg Chicken
  • 1tsp Thyme
  • 90ml Orange Juice
  • 100ml Chicken Stock

 

  1. Preheat oven to gas mark 4 (180c)
  2. Peel and cut potatoes. Roughly chop the leeks.
  3. Place the potatoes and leeks in an ovenproof dish and season
  4. Place slices of orange on top and add the chicken pieces.
  5. Season and sprinkle over thyme
  6. Pour over the orange juice and chicken stock
  7. Bake in the oven for 1 ¼ hours

Orange Pork

I loved this. Remember to prepare it the night before though! Its 7 ProPoints.

Orange Pork 550575_10151193298032414_689861993_n

Serves One

  • 150g Pork Fillet
  • 1tbsp Soy Sauce
  • 2tsp Sweet Chilli Sauce
  • 1tsp Orange Zest
  • 3tbsp Orange Juice
  • 1tsp Ginger
  • 2 Spring Onions
    1.  Add soy sauce, chilli sauce, orange zest, orange juice, orange zest, ginger and spring onions into a bowl with the pork

  • Cover and leave overnight
  • Fry the pork  for 5-6 minutes on both sides
  • Add marinade and simmer for 3 minutes

Chinese Chicken Noodle Soup

This has a ProPoints Value of 7.

Chinese Chicken Noodle Soup 22191_10151191677462414_1273410689_n

Serves 1

  • 40g Fine Egg Noodles
  • 60g Baby Corn
  • ½ Chicken Stock Cube made to 300ml
  • 1tsp Soy Sauce
  • 75g Cooked Chicken Breast
  • 2 Spring Onions

 

  1. Add the noodle and baby corn into a pan and cook for 3 minutes.
  2. Drain and rinse in cold water
  3. Pour stock into saucepan and add soy sauce and simmer
  4. Mix in the chicken, spring onion, cooked noodles and baby corn
  5. Heat through for 1-2 minutes