Poached Chicken with Parsley Sauce

7 ProPoints (282 Calories)

Poached Chicken with Parsley SaucePoached Chicken with Parsley Sauce

Serves 2

  • 400ml Chicken Stock
  • 2 Bay Leaves
  • 2 Chicken Breasts
  • 1 Leek
  • 2 Carrots
  • 2 Courgettes
  • 3tbsp Crème Fraîche
  • 3tsp Parsley
  1. Put the stock, bay leaves and thyme in a saucepan bring to the boil.
  2. Add the chicken and simmer, covered for 10 minutes
  3. Add leek, carrots and courgettes, simmer, covered for 8 minutes
  4. Remove lid and simmer for a further 3 minutes
  5. Remove chicken and vegetables.
  6. Discard the bay leaves and all but 150ml of chicken stock
  7. Add the crème fraîche and parsley. Stir until thickened.

Garlic Prawns

I BBQ mine and where just as nice! 2 ProPoints per serving (79 calories)

Garlic PrawnsIMG_2912

Serves 4

  • 3 Garlic Cloves
  • 1 Red Chilli
  • 400g Large Cooked Prawns
  • 1 tsp Parsley
  • Juice 1 Lemon
  • Salt
  1. Fry the garlic and chilli for 2 minutes
  2. Add the prawns and 4 tbsp of water. Sprinkle with salt
  3. Stir fry for another 3-4 minutes
  4. Add the parsley and lemon juice

Chinese Prawn & Broccoli

11 ProPoints Per Serving (364 Calories)

Chinese Prawn and Broccoli

Serves One

  • 1tsp Cornflower
  • Pinch Cayenne Pepper
  • 1tbsp Soy Sauce
  • 100g Prawns
  • 25g Cashews
  • 1 Garlic Clove
  • 1tsp Ginger
  • 100g Broccoli
  • 50g Mushroom
  • 2tbsp Rice Wine
  • 1 Spring Onion
  1. Mix the cornflour with cayenne pepper. Add the soy sauce and mix well
  2. Add the prawns and mix well. Leave for 30 minutes
  3. Stir-fry cashews for 30 seconds. Remove and set aside
  4. Stir-fry garlic and ginger for a minute before adding broccoli and mushrooms for a minute
  5. Add the rice wine then prawns and 5tbsp water
  6. Bring to the boil and simmer for 2-3 minutes until prawns turn pink
  7. Simmer for further 1-2 minutes
  8. Add the cashews and half the onion. Cook for 1 minute

Sprinkle over remaining spring onions and serve

Chicken and Mushroom Pie

14 ProPoints per serving due to pastry (490 Calories)

Chicken and Mushroom PieChicken & Mushroom Pie

Serves 4

  • 250g Chestnut Mushroom
  • 1 Leek
  • 613g Chicken Breast Fillets
  • 300ml Chicken Stock
  • 1 tsp Mixed Herbs
  • Shortcrust Pastry
  • 1 Egg
  • 2 tbsp Crème Fraiche
  • 2 tsp Cornflour
  1. Preheat oven to gas mark 6 (200c)
  2. Cook the mushrooms and leek for 8 minutes. Transfer to saucepan.
  3. Add chicken to the frying pan and cook until colour on each side.
  4. Add to the saucepan with the stock and herbs.
  5. Cover the pan and simmer gently for 15 minutes
  6. Remove lid and simmer for another 7-10 minutes
  7. Cut pastry to size and place on baking tray and brush with egg
  8. Bake for 15 minutes
  9. Mix the cornflour with 2tbsp water stir into the pan bring back to a simmer
  10. Stir in the crème fraiche and simmer for 1 minute
  11. Divide the filling between the baking dishes and top with piece pastry

Sausage Rolls

4 ProPoints Per Serving (150 calories)

Sausage Rolls

Serves 6

  • 4 Pork Sausages
  • 1 Onion (Finely Slices)
  • 50g Courgette (Grated)
  • 1tsp Sage
  • 50g Carrot (Grated)
  • 150g Puff Pastry
  1. Preheat the oven to gas mark 6 (200c)
  2. Skin the sausages and mix with the onion, courgette, carrot and sage. Season.
  3. SMake a 32cm x 10cm rectangle out of the puff pastry
  4. Arrange the sausage along one side of the pastry and fold the pastry over
  5. Press the edges together and bake for 20-25 minutes

Turkey Wrapped in Bacon

7 ProPoints Per serving (219 Calories)

Turkey Wrapped in Bacon84.Turkey_wrapped_in_bacon-800x356

Serves 4

  • 4 Rashers Unsmoked Back Bacon
  • 500g Turkey Steaks
  • 125g Garlic and Herb Soft Cheese
  1. Lay the bacon rashers on a board and place a turkey steak on the middle of each.
  2. Spread ¼ of the cheese onto each turkey steak. Season.
  3. Wrap up with the bacon rashers.
  4. Fry the bacon-wrapped turkey and brown all over.
  5. Reduce the heat to medium and cook for 15 minutes, turning occasionally, until cooked through.