Recipe Thread

[Shamrockez]

Ok folks - here's the recipe thread. If you have a new one to add, PM me and I'll add it on. That way it doesn't get filled up with chat - it's just recipes. If you have questions about one of them, feel free to start a new thread.


Chicken Kiev (Slimming World):
4 chicken breasts
Salt & freshly ground pepper
2 garlic cloves
2 tbsp very low far natural fromage frais
1 tbsp freshly chopped parsley
3 level tbsp grated parmesan cheese
1 small egg, beaten
28g golden breadcrumbs
Fry light


1) Preheat the oven to 190 deg C (gas mark 5). Using a small sharp knife, slice lengthways down the side of each chicken breast, taking care not to sever the flesh completely, to form a pocket. Season the pocket.

2) Crush the garlic and mix the fromage frais, the parsley and 2 tbsp parmesan cheese. Spoon the mixture into the pocket and press together gently to seal. Secure with cocktail sticks and place on baking parchment.

3) Brush the bottom side of each chicken breast with beaten egg and sprinkle lightly with half the breadcrumbs. turn over and repeat. Sprinkle the top lightly with the remaining cheese.

4) Transfer to baking tray and spray with a little fry light. Bake for 25-30 minutes until lightly golden and cooked through.


Serves 4. Ready in around 45 minutes.

[Shamrockez]

Mega Meatball Curry (Slimming World):

1 onion
4 garlic cloves
227g each of lean minced pork and lamb
1 tsp each of ground ginger, paprika and finely grated lemon zest
2 tbsp freshly chopped coriander
1 egg
1pt chicken stock made with bovril
3 tbsp mild curry powder
400g can chopped tomatoes
5 tbsp very low fat natural yogurt, plus a little to serve.

1) Finely chop the onion and crush the garlic. Place the mnce in a bowl with half the garlic, the ginger, paprika, lemon zest and coriander. Beat the egg and add to the mixture. Using your fingers, combine the ingredients and shape into 24 balls. Chill for at least 30 mins.

2) Place the onion, remaining garlic and half of the stock in a pan and bring to the boill. Cover and simmer for 15-20 mins until the sauce has thickened. Stir in the curry powder, tomatoes, yoghurt and remaining stock and simmer gently.

3) Add the meatballs in a single layer, cover and cook gently for 20mins, stirring occasionally until the meatballs are cooked. Spoon a little very low fat natural yogurt on top. Serve with fresh veg.

[Shamrockez]

Chicken Provencal (Slimming World):

Wrap chicken breasts in bacon and sauta in Fry Light. Meanwhile fry some onion and garlic in Fry Light until tender. Add a can of tomatoes along with the chicken, cover and simmer until cooked through.