This is a really delicious curry which is both really easy to make and doesn’t contain too many different spices/ingredients. The chicken really benefits from marinading in the fridge for a while however I only marinade mine for around 1 hour (I’m never organised enough to do it the day before) and it was lovely! This recipe requires hardly any preparation and it’s a lovely change to your usual Indian Curry. I served it mine with a small portion of rice and one of Morrison’s mini garlic and coriander pittas (for an extra 5pp, a weight watchers pitta would be great too) and a large dollop of fat free natural yoghurt on top.
Whenever we make a Thai curry we always have left over paste hanging round in the fridge so last night I threw this lovely dish together to use it up. It’s really easy to prepare, really quick to cook and tastes absolutely delicious! Don’t forget the lime at the end to give it a little lift!
After posting my Raspberry and White Chocolate Muffin last week, one of the lovely ladies in a Weight Watchers group put in a special request for what used to be her favourite muffin…Lemon Curd Muffins! Not one to resist a challenge I thought I would set about adapting my other recipe this is the result. These are lovely, light and fruity muffins which have a lovely Eastery feel. I’ve added blueberries to the mix as I love a bit of fruit and colour but feel free to leave them out if you don’t fancy them. So Kay Lancashire, these are for you!
After thoroughly enjoying my tuna and pesto quiche the other day, I thought I would continue along the same vein with another quiche recipe today! Like the other recipe, this was thrown together using the contents of my fridge and today I though a Mexican theme would be nice and tasty. The result was delicious and perfect for those a bit dubious of quark, the chipotle and smoked paprika mean you can’t really taste it. I served mine with a side salad with a little avocado!
I’m often asked for easy lunch recipes which don’t constitute soup or a salad so today I thought I would share one of my favs. This basis of this quiche recipe is an old favourite in our house and my family have been making it for years. You can add almost anything to it you fancy and you end up with the most lovely, healthy and filling lunch from it. Depending on how I am using my points for the day I would have either a quarter of the quiche with a large side salad or half the quiche with a small side salad. You really can add anything you fancy to this. I’ve added mushrooms, spinach etc and it always comes out lovely!
This is a dish that I only caught the end of on an episode of Food and Drink with James Martin but it caught my eye as both the OH and I love a stir fry. Having never experimented with an Indian Stir Fry before, I thought I would give it a go. I didn’t have to make too many changes to this one as the point of the episode was healthy recipes. I did however omit much of the oil (unnecessary calories!!), regularise the portion sizes and up the spices for more flavour! You can see the original recipe here.
Salmon is one of my favourite fish and so I’m always on the look out for new ways to do something a bit different with it. I came across a recipe in Olive Magazine this month that I new I had to give a go and whilst it didn’t need too much converting to make it lower in calories, it really needed more flavour adding. The result is my version of the recipe below!
Serves 2 = 14pp each
For the Salmon
½ tbsp olive oil
2 x 140g salmon fillets, raw
2 tsp cumin and ground coriander
1 tsp smoked paprika and turmeric
½ tsp chilli powder
For the Salsa
100g tomatoes, finely chopped
½ red onion, finely chopped
½ red pepper, finely chopped
½ fresh red chilli, deseeded and finely chopped
Bunch or coriander leaves, chopped
1 tsp honey
1 tbsp red wine vinegar
Juice of half a lemon
2 tbsp fat free natural yoghurt
Other half of the lemon above, quartered
120g basmati rice (tsp of shwartz pilau seasoning if you have it)
Begin by making the salsa so the flavours have time to mingle together. Literally pop the ingredients in a bowl, mix and pop in the fridge.
Next pop the rice on to boil. I added a tsp of pilau seasoning to the rice for extra flavour.
While it’s cooking, mix the spices together in a bowl and add the salmon, coating well on all sides (reserve a few tsps of this spice mix for later).
Pop the oil in a frying pan, heat up and then add the salmon skin side down. Cook for 3-4 minutes and then turn and cook for 3-4 minutes on the other side until cooked through.
Pop the salmon on two plates, reserving the frying pan. Drain the rice and then add to the frying pan pan with the reserved spices and quickly stir fry for a minute or two. This will really up the flavour. Pop the rice onto the plate next to the salmon, then add the salsa and a few salad leaves. Finish with a tbsp of natural yoghurt with a little lemon stirred in.