Hot Smoked Salmon and Mushroom Broccolisotto!! .....with croutons

One of the things I used to love to eat was risotto....but I cut it out when I started my WW journey...I know....I can have rice....but I choose to reduce points in my diet......so I was playing about with cauliflower rice and made a couple of "Caulisottos"....but then I thought "I wonder what this would be like using the stalk of the broccoli?" I used to throw this away (and I use a LOT of broccoli) and then I started freezing it to go into my Vegetable Stock but then I decided that I would give it a go in the "risotto"....its fab. It keeps more of a bite than the rice made with the florets, which makes it perfect for this dish. So this is what I did today......and I had some hot smoked salmon left from when we had our Fish and Chips this week so in it went too!!
This recipe served just me for 4sp but if you decide to up the ingredients for more people please remember to recalculate the points.

Ingredients
Spray oil
1/2 banana shallot (or about 3-4 small shallots) finely chopped
250ml Vegetable Stock
1 broccoli stalk processed into 'rice'

salt and pepper to taste
1/2 tsp garlic salt
2 tbsp Philadelphia Light (salmon  and dill flavour) 2sp

50g Hot smoked salmon 2sp
4 medium sized mushrooms sliced
1/4 tsp dried dill
1/2 tablespoon Parmesan to garnish (optional...1sp)

Method
Spray a medium sized saucepan with the spray oil and bring to a medium heat, add the shallot and fry on a medium heat for a few minutes to soften.
Add the stock and bring to the boil then reduce to a simmer.
Add the salt pepper and garlic salt.
Allow to simmer for about 10-15 minutes (it doesn't need long to cook as the 'grains' of broccoli are so small, what you want to happen is for the liquid to reduce down and almost disappear).
While this is happening spray a small frying pan with oil and add the mushrooms.
Allow to gently fry for a few minutes until they soften slightly and become a little moist.
Add the dried dill and stir through.
Cook a few more minutes until the mushrooms are cooked through.
Check your "Broccolisotto" and when you have lost almost (but not quite) all of the liquid add the Philadelphia Light and stir to combine (you want a little of the liquid left in to help combine the cheese with the broccoli).
Allow it to gently simmer for few minutes more until you can take a spoon and draw across the 'rice' and the mix doesn't immediately come together again.....like this....

I often do my meal ahead and for this dish I leave it covered in the kitchen at this stage until I am ready to eat, then I warm it through and then gently stir through the mushrooms and the hot smoked salmon (gently so that the pieces don't break up too much). The mixture often tightens up a little when it cools so I add a little freshly boiled water to slacken it....but not too much or you will end up with soup!

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 

Salmon and Broccoli Crustless Quiche

 

I've been poorly (no....not THAT....tested and negative!!!) just that very annoying heavy cold thing that everyone has had....so I haven't been eating much....mainly soup ....so I had some stuff in the fridge that needed using up and put this together today.....sp are as follows:-

Green....3sp
Blue....3sp
Purple....1sp

Ingredients

3 whole medium eggs

150g Two Chicks Free Range Liquid Egg White

200g broccoli cut into florets

Tesco Ready to Eat Lemon & Parsley Hot Smoked Salmon Fillets 1fillet

1 tablespoon Fresh Dill finely chopped

60g Fat free natural cottage cheese

Salt and Black pepper to taste

Method

Preheat the oven to 180c/ 160c fan/ Gas mark 4.

Put the broccoli in a microwaveable dish with a couple of tablespoon of water. Cook in the microwave on full power for 2-3 mins until just cooked through. Remove and cover in cold water to cool down.

Meanwhile beat together the eggs and the egg white then add the cottage cheese and mix together, add the dill and mix to combine. Season with salt and black pepper.

Flake the salmon fillet into bite sized pieces and set aside

When the broccoli is cool enough to handle break it into bite sized florets and scatter evenly in the bottom of your ovenproof dish (some recipes advise that you should spray the inside of your dish with spray oil to prevent the mix from sticking, I've tried it with and without spraying and I find the results the same....it will stick!!....UPDATE....I wrote this when I was waiting for the quiche to cook but when I went to remove it from my NEW GLASS dish,,,no sticking...revelation!!!!). 

Add the egg mix and move the cheese around to ensure even distribution then top with the pieces of salmon pushing them down into the mix.

Bake in the centre of the oven for between 30-45 minutes until it has risen up and is browned all over.

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.

"Butter Chicken" Sauce

Hi guys....!!

Since I've been on my WW journey hubby and I don't often eat the same meals so when I find something that suits us both I'm all over it. At the beginning of lockdown I was rooting around in the freezer and came across a portion of Butter Chicken that I had made using a a ready made sauce...it was great so I decided to find a Butter Chicken recipe that I could make at home....found this one (can't remember where it came from...normally I'm red hot on this but I've not been blogging regularly for a while so didn't think to record where it came from apologies if this is yours...no malice intended)

This recipe serves 6 so I make it up and then divide it into 3 portions for us two and freeze it. Just a note.....the first time I used this sauce from the freezer I forgot to add the Canderel and the creme fraiche.....so now I write myself a note on the label....LOL!!!
 
I served mine with Cauliflower rice and a couple of Low Fat Poppadoms (2sp) and I made up a quick and easy version of Mint chutney (Its 1 large chopped onion with the juice of 1 lemon and some dried mint...make as far ahead as you can remember for your meal and leave to marinate)

I put this in the WW recipe builder and it comes out at 1sp per portion (thats for the half fat creme fraiche)

The recipe can be used in a meat free recipe ...the chicken breast is in the photo because I was making Butter Chicken for our supper.... :)


Lets stay Strong guys
Sue
x

Ingredients

10 sprays Tesco Pure Rapeseed Oil Spray

1 large Onion sliced

1 clove Garlic, minced

1 tablespoon Root Ginger, minced or finely grated

1 ¹⁄₂ level teaspoons Ground Cumin

1 ¹⁄₂ level teaspoons Garam Masala

1 level teaspoon Dried Coriander,

1 large can Chopped Tomatoes

¹⁄₂ level teaspoons Chilli Powder

1 teaspoon Salt

2 level tablespoon Half Fat Crème Frâiche

15g Canderel Sugarly

Method

Spray a large skillet or pot and place over medium-high heat.

Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

Add garlic and ginger and sauté for 1 minute until fragrant,

....then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

Add chopped tomatoes, chilli powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

                                                               

                                                            Before and after simmering

Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple of tablespoons of water to help it blend (up to 1/4 cup). You may need to work in batches depending on the size of your blender.

At this point it can be frozen in batches. When ready to use stir the creme fraiche and Canderel through the sauce before serving.

Saffron Salmon Caulisotto

So ....a Hairy Bikers recipe for Saffron Seafood with Fregola pitched up on my Facebook newsfeed....looked good but I didn't have the seafood in and I don't eat pasta anymore so at first I thought "Well I won't be making that"....it was the saffron that attracted me to the recipe...I've got some in and don't use it much so as I was intending to have salmon caulisotto for dinner I just incorporated the herbs and saffron into that....loved it and will be making it again

I only made a single portion and it came out at 1point please remember to recalculate if you add or substitute any ingredients or (to be on the cautious side) if you increase the number of portions.

Ingredients

1 salmon fillet either raw or pre-cooked
1 portion of cauliflower florets (riced)
1 medium shallot finely diced
1/2 teaspoon of Canderel Sugarly
A small pinch of saffron
Spray Oil (not shown in pic)
100ml veg stock (not shown in pic)
45g Philadelphia lightest
1/8 teaspoon chilli flakes (to your own taste if you like it more spicy)
1/8 teaspoon thyme
1/8 teaspoon oregano
Salt
Black pepper

Method

The first thing to do is cook the salmon fillet (unless you are using a ready cooked one). I preheat the oven to 170 fan. Then I place my salmon in a piece of foil and wrap it up then I bake it in the oven for 12-13 minutes. Take it out and flake it into bite sized pieces.

At this point its a good idea to prepare the saffron, I put it in an egg cup and add a tablespoon of boiling water and allow it to sit and infuse while I do everything alse.



Normally, when I make a caulisotto, I just add the shallot to the pan and soften it but I wanted the flavour of caramelised shallot which is of course much sweeter. To do this I put the shallot in a small frying pan along with a few squirts of spray oil and let it come up to the heat. I then turned the heat down and sprinkled the Canderel over, I then let it gently continue to cook until the shallot was lovely and brown and sweet and sticky

  I know it looks burnt but I promise you it isn't... :)

While this was happening I placed the cauliflower rice in a lidded casserole dish with a couple of tablespoons of water and zapped it in the microwave for 2 minutes

When the shallot was ready I added it to a small saucepan and added the microwaved cauli rice. Now at this point the shallot and the rice are already cooked so its pretty much an assembly job. The thing about risotto is the consistency and its that which takes the time at this point. I've tried adding the Philadelphia cheese at this point but its almost impossible to get the right consistency so I normally add a little stock at this point didn't have any to hand so I added some hot water (just enough to cover the mixture) and the stock cube. I added the saffron, the herbs and and some seasoning. I kept the caulisotto on a medium high heat and waited for the liquid to evaporate (takes about 10-15minutes depending on how high the heat is). When the consistency was right I added the flaked salmon and mixed it gently in so as not to break up the salmon. Served it on a warm plate with a wedge of lemon.

Hope you try it and enjoy

I'd love comments if you would like.

Stay strong guys
Sue
x

Chicken with Aubergine and Tomato

Great dish tonight guys....

Chicken with Aubergine and Tomato....1sp

I made Aubergine rolls last night which only needs half an aubergine  so I wanted to use the rest up. This recipe is meant to be cooked on the stove top but I changed it slightly. I made up the aubergine and tomato base last night and popped it in the fridge overnight, then I put it into an ovenproof dish topped it with the sealed chicken and cooked it in the oven.

Great dish but next time I think I might add a bit of Worcestershire sauce to the base as well.

This recipe serves 4 at 1sp each (if you change or add any other ingredients please remember to recalculate the sp)

Hope you try it and enjoy

Lets stay strong guys

Sue
x


Ingredients 


1 medium red pepper, cut into chunks
1 medium aubergine, cut into chunks

1 large onion 
1 can tomatoes, chopped
100g mushrooms, sliced
1 tblsp tomato puree
1 chicken stock cube made up to 100ml with hot water
50ml Dry white wine
4 medium chicken breasts
spray oil
4 bacon medallions

Method

Preheat the oven to 200deg C/180deg C / 390deg F fan/ Gas 6

Put the aubergine, pepper, onion and mushroom in a roasting tray and mix well. Spray with the spray oil and bake in the oven until the vegetables are softened (about 20 minutes). Add the tomatoes, puree, stock and wine. Bake for a further 10 - 15 minutes allowing the mixture to reduce slightly.

Meanwhile wrap each chicken breast in 1 slice of bacon . Spray a fry pan with the spray oil heat over a medium heat. Fry each chicken breast until browned turning to ensure each side is coloured.

Remove the vegetable mixture from the oven and add the chicken breast to the pan. Cook for a further 10 - 15 minutes until the chicken is cooked through.

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Chicken and Mushroom Stroganoff

This is a GREAT recipe ...I've done it before and sadly forgot about it (I've been off my regime for a while but slowly getting back to it...) found it again this week so made it again....its really tasty and filling. I served mine with cauliflower rice but its so low in sp you could have real rice, chips or a jacket potato with it (don't forget to include the sp for these)

If you wanted a vegetarian version you could use all mushrooms and a vegetable stock cube the sp would stay the same as it comes from the Crème Fraiche.

Hope you enjoy it

Lets stay strong guys
Sue
x

Ingredients

Frylight Stir-Fry Spray Oil

1 large Onion, sliced

500g Chicken breast, skinless, raw, cut into thin strips

240g Mushrooms, sliced

1 teaspoons Paprika

1 Chicken stock cube, made up to 300ml with hot water

200ml Healthy Living Crème Fraîche

1 pinch Salt

1 pinch Black pepper

1 tablespoon Worcestershire Sauce

1 tablespoon Parsley, fresh, chopped

Method

Spray a large frying pan with the frylight and heat over a medium heat. Add the onion and cook for 5 minutes until the onion softens. Add the chicken to the pan stir fry for 5 minutes until it is sealed on all sides.

Add the mushrooms, paprika and Worcestershire sauce and cook stirring for 2 minutes. Add the stock. Bring to the boil and then reduce the heat and simmer, uncovered for 20 minutes stirring from time to time.

Add the crème fraiche, seasoning and parsley. Stir well and heat through gently for 2 minutes - don't allow it to bubble and boil as the sauce may split.

Lemony Baked Basa

So with the new WW Flex this comes out at 1sp.......and that is for the balsamic glaze I put on the roasted veg!!!!

Since the new plan came in I have been concentrating on chicken, fish and seafood (of course!!)....I saw a pack of basa fillets in my local Tesco so bought them (along with a pack of 4 salmon fillets, a pack of 4 chicken breast and a pack of prawns, all, apart from the prawns, currently residing in my freezer!!)

I found this recipe while googling basa recipes and it was really nice......for the roasted veg I used some red, yellow and orange peppers, a small piece of courgette (which was left over from some spiralizing I did a couple of days ago) butternut squash, onion and a few cherry tomatoes.....chunked up, sprinkled with Balsamic Glaze (the photo was taken before the glaze was added) and roasted for 30 mins.

LOVE the new Flex plan

Lets stay strong guys

Sue
x



Ingredients

Spray Oil
1 Basa fillet
1/2 lemon, juice only
2 Butterbuds
Pinch of Paprika
2 spring Onions

Method

Preheat the oven to 200 deg C.
Spray a baking dish with the spray oil and lay the fillet on it.
Mix the butterbuds with the lemon juice and coat the top of the Basa fillet.
Sprinkle the paprika on top of the fillet and top with the spring onions.
Bake in the oven for 10-15 minutes until the fillet is cooked through.


Original recipe Here

Baked Prawns with Tomato and Feta

 This is a cracker!!!!

I've had this in my recipe builder for some time and with the changes to the plan making the prawns zero points this recipe now comes out at 1sp (for the feta)....its so easy and mega tasty

Hope you enjoy it

Lets stay strong guys

Sue
x

Ingredients

10 sprays Frylight Stir-Fry Spray Oil 
¹⁄₂ small Onion, sliced
¹⁄₂ can, large Tinned Tomatoes, chopped 
1 sprig, fresh Parsley, fresh, chopped 
1 tablespoons  Dill, Fresh
 85g Prawns, Raw 
1 pinch Salt 
1 pinch Black pepper
25g Light Feta Cheese crumbled

Method 

Preheat the oven to 180 deg c/ 350 deg f/ gas 4 and place an ovenproof dish in the oven to warm.

Spray a medium fying pan with the spray oil and place over a medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. 

Add the tomatoes and bring to a boil.

Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper.

Tip into the heated dish that you put into the oven before you started.

Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese looks nice and charred on the edges (the original recipe says the cheese will melt but I don't expect feta to melt), about 12 minutes.

I served mine with Courgetini laced with a couple of butterbuds and a grind of black pepper.

The original  recipe is here

Missing Mojo

 
Hi guys

I've been missing for quite a while lately.....I've had a few things going on and as a result my mojo went on holiday!!!!

But thankfully it seems to have found its way home today......

So....I've tracked....(something I have been abysmal at for the last few weeks)....and I've been on my treadmill...(had to dust off the cobwebs first)....and I had this lovely salad tonight.....(have to say my meal choices have remained good despite the lack of commitment everywhere else!!!)....prawn and avocado salad....7sp

 Leaves, cucumber, onion, beetroot,cherry peppers....all 0sp.......half an avocado...5sp......50g King Prawns....(my WW app says 0sp but I pointed them at 1sp.....I know....overkill)......croutons 1sp.....I zested a lemon and used that and the juice for a dressing for the salad

Hopefully my mojo will hang around for a while and help me remove the weight that I have gained recently.....I'll be posting my progress......

Lets stay strong guys
Sue
x