Tuscan Devil’s Chicken

7 Propoints per serving (252 Calories per serving)

Tuscan Devil’s Chicken018c007cd7cd64e154a9f35b78e9c5248bb047434f

Serves 4

  • 12 Boneless, Skinless Chicken Thighs
  • 2tbsp Black Peppercorns
  • Juice 2 Lemons
  • 1tsp Dried Oregano
  1. Flatten the chicken thighs out
  2. Place in a bag with all the marinade ingredients and mix
  3. Leave for at least 2 hours
  4. Fry on hot griddle pan until cooked
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Lemon Chicken

Another from the Hairy Dieters-4 Propoints per Serving

Lemon Chicken

Serves 4

  • 4 Chicken Breasts
  • 1 Egg White
  • 2tsp Cornflour

Sauce

  • 100ml Chicken Stock
  • Juice of 2 Lemons
  • 1tsp Caster Sugar
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Rice Wine
  • 3 Garlic Cloves
  • ½ tsp Chilli Flakes
  • ½ tsp Cornflour
  1. Whisk the egg white and cornflour to make a smooth paste. Pour over chicken
  2. Chill for 20 minutes
  3. Fry the chicken in hot wok until golden. Remove from the wok.
  4. To make the sauce add the chicken stock, lemon juice, sugar, soy sauce, rice wine, garlic cloves and chilli flakes and season well
  5. Bring to the boil and then simmer for a minute
  6. Mix the cornflour with some water until makes a smooth paste
  7. Pour into sauce and stir until thickened
  8. Return the chicken to the wok and simmer until warmed through
  9. Allow to sit before serving

Sticky Asian Chicken

469 Calories per Serving (12 Propoints)

Sticky Asian ChickenSticky Chicken with Noodles

Serves 4

  • 6 Boneless, Skinless Chicken Thighs
  • 1 ½ tbsp Soy Sauce
  • 1tbsp Tomato Ketchup
  • 1tbsp Grated Fresh Ginger
  • 1tbsp Honey
  • 2 Garlic Cloves
  • 1tbsp Sesame Seeds
  • 150g Noodles
  • 400g Pak Choi (or Broccoli)
  • 1tbsp Oyster Sauce
  1. Preheat the oven to Gas Mark 7 (220c)
  2. Mix the chicken with the soy sauce, honey, ketchup, ginger and garlic.
  3. Place in a lined baking dish
  4. Cook for 25 minutes, halfway through turn and coat with sesame seeds
  5. Meanwhile cook the noodles according to the packet instructions
  6. Stir fry the pak choi for 2 minutes and add the noodles and toss in the oyster sauce and chicken juice
  7. Serve with the sliced chicken on top

Smashed-Up Chicken

258 Calories (6 Propoints per Serving)

Smashed-Up Chicken01a62476f2ab6ec1f16a24d1a53348e784604cfac4

Serves 4

  • 4 Chicken Thighs
  • 200g Button Mushrooms
  • 1 Leek
  • 100ml White Wine
  • 125ml Chicken Stock
  • 3 Garlic Cloves
  • 1tsp Tarragon
  • 1tbsp Lemon Juice
  • Zest 1 Lemon
  • 2tbsp Capers
  • 2tbsp Crème Fraiche
  • 200g Pasta
  1. Cook the pasta according to the packet instructions
  2. Smash up the chicken until thin, cut into stripes. Season.
  3. Fry the chicken into brown. Remove from the pan.
  4. Fry the leek. Add the leek after a few minutes
  5. Add the wine and stock until reduced by half
  6. Add the garlic, tarragon, lemon juice and zest. Cook for another 2 minutes.
  7. Add the capers
  8. Remove pan from the heat and stir in the crème fraiche.
  9. Mix through the chicken

Swedish Meatballs

01d0bcd9191ffbd957f7ddf5bc55d0041654d7ffc7368 Calories per Serving (9 Propoints)

Swedish Meatballs

Serves 4

  • 1 Onion
  • 1 Garlic Clove
  • 300g Beef Mince
  • 300g Pork Mince
  • 100g Breadcrumbs
  • 50ml Milk
  • ½ tsp All Spice
  • ½ tsp Nutmeg

Gravy

  • 100ml White Wine
  • 500ml Beef Stock
  • 2tbsp Single Cream
  • 1tbsp Redcurrant Jelly or Cranberry Jelly
  1. Preheat the oven to Gas Mark 6 (200c)
  2. Fry the onion until translucent
  3. Add the garlic for the last minute allow to cool
  4. Mix all the meatball ingredients and roll into balls around 40g
  5. Bake for 12-15 minutes
  6. Boil the wine until it has halved in size.
  7. Add the stock to the wine and allow to simmer for 5 minutes
  8. Add the single cream and jam. Season
  9. Put the meatballs into the gravy and simmer for 5 minutes

Black Forest Cheesecake

233 Calories per Serving (6 Propoints)01e873ae1587748b72890375598fc52f956a80f133_00001

Black Forest Cheesecake

Serves 12

  • 8 Digestive Biscuits
  • 50g Melted Spread
  • 4 Sheets of Gelatine
  • 500g Soft Cheese
  • 300g Greek Style Yoghurt
  • 2tsp Vanilla Extract
  • 2tbsp Sweetener
  • 450g Frozen Fruit
  • 30g Dark Chocolate
  • 30g White Chocolate
  1. Line a 20cm tin with baking parchment
  2. Make biscuits into crumbs and combine with the melted spread
  3. Pour into tin and spread out evenly
  4. Soak the gelatine in a bowl of cold water for 5 minutes
  5. Heat 4tbsp water until simmering and add the galatine until melted
  6. Beat the soft cheese, yoghurt, vanilla and sweetener until smooth
  7. Continue beating as you mix in the gelatine
  8. Pour the filling into the tin and refrigerate until set
  9. Tumble the fruit on top and zest the chocolate over the top