Creamy Garlic Chicken

 

I've been reviewing the recipes in my WW recipe Builder and I've come across this....It was absolutely delicious. Its from those lovely talented ladies at Pinch of Nom (Original recipe Here)...I've slightly changed the ingredients and put it into the WW recipe builder the sp values are as follows:-

So the list of ingredients is how I would normally make this but I didn't have any Philadelphia lightest in so I used Philadelphia light Caramelised Onion which adds another point to the recipe, I served mine with steamed broccoli and 60g of new potatoes so the total amount on my plate was 3points.  Also I didn't have a garlic bulb in so I substituted a teaspoon of garlic puree. The recipe serves 2 but please remember if you change any ingredients or upscale the recipe it would be wise to recalculate the points.

Ingredients 

1 large chicken breast, thinly sliced

Salt and black pepper to taste 

Tesco Pure Rapeseed Oil Spray

2 teaspoons white wine vinegar

1 tablespoon Worcestershire sauce

1 chicken stock cube made up to 200ml with hot water

1 onion, thinly sliced

60g Mushrooms, sliced

1 clove garlic, minced

1 teaspoon Dijon Mustard, heaped

60g Philadelphia Lightest Soft Cheese

Chives for garnish (optional)

Paprika for garnish (optional)

Method

Spray a large frying pan with the oil and bring to a medium high heat. Add the mushrooms and onions and cook for a few minutes until browned and softened. Add the garlic and cook through a little more. Remove from the pan and set aside.
Spray the pan again with the oil and add the chicken pieces allow to brown all over. Remove and set aside with the onions and mushrooms.

Add the vinegar and Worcestershire sauce to the pan, scrape any browned bits off the bottom of the pan and allow to absorb into the liquid. Add the Dijon mustard and mix well. 
Add the stock to the pan and bring to the boil then reduce the heat to a simmer and allow the mixture to reduce to about half, stir in the cream cheese and stir to ensure there are no lumps.

Add the chicken, onions and mushrooms back to the pan. Allow to simmer for about 10-15 mins until you are sure that the chicken is cooked through and the onion mix is back up to temperature. If the sauce seems a little thick add a little water until you get the consistency you like.   

Sea Bass and Mediterranean Potato Salad

 

This was lovely...I found it on the Tesco Food site (Original recipe Here)... it was originally a cold salad but I decided to serve it as a warm salad...but after hubby and I ate it we both decided that we felt we would enjoy it more if the vegetables were hot. The peppers are from a jar and therefore cold and the onions are not cooked either but the heat from the veg should warm them through sufficiently. The Tesco recipe recommended that the sea bass be grilled to get a nice crispy skin but I didn't want to do that so changed it up a bit. These flavours meld beautifully together. Recipe serves 4

Ingredients

4 seabass fillets
800g baby potatoes, halved, or quartered if large
200g pack fine beans, trimmed and halved
1 garlic clove, crushed (I left out the garlic because hubby had a meeting with a client the next day!!)
5g fresh basil leaves, very finely chopped
40ml red wine vinegar
1 1/2 tbsp extra-virgin olive oil
2 roasted peppers from a 460g jar, drained and sliced into strips
1 small red onion, thinly sliced
1 heaped tbsp sliced black olives in brine, roughly chopped
2 x 190g packs boneless sea bass fillets
10g fresh parsley leaves, roughly chopped

Method

Preheat the oven to 350deg F / 180deg C / 160deg C / Gas mark 4.
Take four pieces of foil and wrap each individual fillet, set aside until required.
Boil the potatoes until tender (I did mine for 20mins).
Put the beans in a lidded microwavable dish and add 1 tbsp of water, put the lid on and set aside.
Put the garlic, basil and vinegar in a small bowl. Slowly drizzle in 1½ tbsp oil, whisking continuously to emulsify, until well combined. Set aside.
12 minutes before your potatoes are cooked place the fish on a baking tray and place in the middle of the pre-heated oven. 
3 minutes before the potatoes are cooked put the beans in the microwave, cook on high for 3 minutes.
When the potatoes and beans are cooked put them into a large bowl, add the peppers, onion and olives. Drizzle over the oil and vinegar dressing, mix well. Stir in most of the parsley and serve on warm plates, top with the fish and sprinkle over the remaining parsley   

Lime Chicken Skewers with Mexican Cauli 'Rice' and Mango Salsa

 

This was delicious...its three separate recipes that I had in my recipe builder....I've searched for the original recipes and have found the recipe for Mexican Cauliflower Rice Here ...its from the amazing Laura at Skinnytaste...love her recipes. There are several recipes for Mango Salsa which are all pretty much the same 5 ingredients so that's easy to google ...I've tried to locate the original recipe for the Lime Chicken Skewers but they are made slightly different...they use honey or agave nectar and some use chilli instead ...this recipe uses the Lemon and Lime Jam that you put on your toast!! Hope you try it and like it.

Ingredients

For the Lime Skewers

4 chicken breasts skinless
5ml White Wine Vinegar

1 medium Lime

Salt and Black pepper to taste

Black Pepper

45g Roses Lemon and Lime Marmalade

For the Mexican Cauliflower 'Rice'

1 head of Cauliflower

Spray Oil

1/2 Large Onion finely diced

1 large Tomato

1 red chilli, seeds and membrane removed and finely diced

Heaped Tablespoon Tomato Puree (or your preference)

1/2 teaspoons, level, Ground Cumin 

1/4 teaspoon level Smoked Paprika

1/4 Cayenne Pepper

Salt and Black Pepper to taste

For the Mango Salsa

1 medium Mango

1small Red onion

1 Red chilli deseeded and finely diced

1 tablespoon Lime Juice

1 tablespoon Coriander, fresh

Method

For the Mango Salsa

I make this first to allow it to sit in the fridge melding all the flavours together while I do everything else

Simply mix all the ingredients together in a non metallic bowl, cover and place in the fridge until needed.

For the Lime Skewers

Preheat the oven to 350F/ 180C/ 160 fan/ Gas mark 4 and put 8 wooden skewers in water to soak while you prepare everything (20mins is considered an appropriate length of time). 

Mix together the marmalade, vinegar, lime zest and juice. Season to taste.

Slice the chicken breast into thin slices and thread in a zig zag fashion onto the skewers. Arrange the chicken skewers onto a lined baking tray

Brush the dressing generously over the chicken. Place in the oven for 20 -25 minutes removing half way through to turn the skewers over and brush more lime mixture over.

For the Mexican Cauliflower Rice

Spray a frying pan with spray oil and bring to a medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the cauliflower and sauté until just tender, about 2 minutes.

Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through.

Serve a portion of the cauli rice with two skewers pre person and have the mango salsa ready to dip into....Heaven

Enjoy!!

Stuffed Bluecheese Portobello Mushrooms

 

Wowzer these were good...I don't know how they got into my recipe builder but I've been scrolling around looking for inspiration and saw these...they are 2 sp on all the WW plans. We had a great meeting this morning on our virtual group (although I couldn't stay long because I was on childcare duties...that's just a fancy word for playtime with my munchkins 😂)...

This is them 💓

I served mine with a light salad with a drizzle of Tesco Fat Free Vinaigrette. Because I was serving this with a salad and therefore didn't want a warm plate I warmed up a ceramic dish and served it in that, in hindsight I could have baked the mushrooms in the dish at the start.

This is one serving so as always if you increase the portion or change any ingredients please recalculate.

The original recipe is HERE

Ingredients 

2 Portobello Mushrooms
2 sprigs fresh Thyme

1/2 small red onion or shallot

1/4 medium red onion

2 Laughing Cow Blue Cheese Triangle

1/2 slice WW Danish Malted Bread

10g Parmesan cheese finely grated
Tesco Rapeseed Spray Oil

Salt and Pepper to taste

A few blades of chives

Method

Preheat the oven to 200C / 180C Fan / Gas mark 6.

Remove the stalks from the mushrooms place on a baking sheet and put the fresh thyme in the middle of each mushroom. Spray with the oil and bake in the oven for 10 mins.

Meanwhile chop the mushroom stalks, onion or shallot, and red pepper.

Spray a frying pan with the oil and place of a medium heat. Fry the mixture until softened.

Melt the blue cheese into the veg mix and season with salt and black pepper 

Whizz the bread in a mini chopper (you can use a grater to make breadcrumbs if you haven't got a mini chopper) and mix in the parmesan. 

Scoop the veg mixture into the middle of each mushroom and top with the parmesan breadcrumbs.

Bake in the oven for another 6-7 mins to get the topping crispy.

Snip the chives over the top to serve.