Slow Cooker Balsamic Mushroom and Chicken Stroganoff

 

Hey guys....been quiet for a while but I'm trying to get motivated for the summer...did really well when we were away for our Christmas break 2022 (first holiday in 3 years!!) sadly Ron got the flu two days in so activity was a little restricted but we undaunted!! Fully motivated to get back to my goal weight (I only have 8lbs to go) but sadly the week we got back I got the flu and I've been suffering the results of that since then, it completely knocked us sideways and prevented me from getting on with it... but I'm trying to work on my stamina And am hoping to blog a bit more to help me stay on track.

I have a great dish for you today, its not mine, I got it from SkinnyMs Here I've done no modifications to this recipe other than instead of the greek yogurt I added Tesco Half fat creme fraiche. This recipe gives a good 8 portions (you can freeze without the yogurt and reheat) I got 6 portions because slightly reduced the amount of mushrooms.

I'd really love to know how everyone is getting on so please feel free to hop over to my facebook page and drop me a commentat  Slimmed Down Sue

Gonna try and be more active here

Lets stay strong guys
Sue
x

PS....This is me at Christmas....totally chilled ...look at that view 

Tuscan Chicken from Fit Fast Cook

 

So.....I've found a new food warrior to follow.....Sarah from Fit Fast Cook....she's awesome....this is one of the recipes I have from her that I made tonight....Tuscan Chicken....I've change a couple of ingredients to fit with my WW journey and get those points down (although not much needs changing cos she's macro conscious as well!!)..Please go and see her on her fb page  Here 

This popped up recently and I really needed something saucy and tasty tonight so I gave it a whirl....OMG....so tasty. It serves 4 at 5 points per serving

Ingredients

4 Chicken breast

1 clove Garlic

1 tsp White Wine Vinegar

100g Half Fat Crème Frâiche

30g Parmesan Cheese

Large Handful Baby Spinach

60g Red onion

Tesco Pure Rapeseed Oil Spray

5spray(s)

100g No Drain Sun Dried Tomatoes

(The ingredients in the photo were for one portion... hubby was having something else!!)

Method

Flatten your chicken breasts in between cling film using a mallet or a rolling pin. Spray a frying pan with the spray oil and bring to a medium high heat. Add the the chicken and fry on each side for around 7+ minutes each side. Set aside.

Spray the pan with the oil again and add the onion, fry off until the onion is softened and browned over, add the garlic and sun dried tomatoes, gently fry for 2 minutes, add the vinegar, simmer for 1 minute , then add the creme fraiche, spinach and Parmesan, heat through, add the chicken, bring to a bubble then serve.  

Thanks Sarah 

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.   

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!!