Ingredients
4 Chicken Breasts, cut into strips
2 tsp Paprika
2 tsp Ground Cumin
3 Peppers, different colours and sliced
142g Fat Free Yogurt
Juice of one lime
Rice
Veg Stock
1/2 tsp Turmeric
Salad Leaves, Lettuce/Spinach
Tomatoes, chopped
Cucumber, chopped
Method
Coat the Chicken with the Paprika and Cumin and set to one side.
Stir-Fry the peppers for 6-7 minutes and then remove to one side.
Stir-Fry the Chicken Strips for 5 minutes or until cooked through.
Cook the rice in veg stock with the Turmeric for the stated amount of time on the packet.
To make the dip, mix together the yogurt and the lime juice and season with salt and pepper.
Serve with the salad leaves. Spoon over the flavoured rice, add the tomatoes, cucumber, peppers and chicken. And drizzle with yogurt dip and a wedge of lime for squeezing over.
Recommended by Katie
Homemade Coleslaw
Ingredients
2 Carrots, Coarsely Grated
1 Small Red Onion, Finely Sliced
255g Green Cabbage, Cored and Shredded
85g Fat-Free Natural Fromage Frais
2 level tbsp Extra Light Mayonnaise
Method
Place all the ingredients in a bowl and mix together
Recommended by Katie
Tomato, Lentil and Bacon Soup
Slimming World, Extra Easy FREE (no syns)
Ingredients
7oz lean bacon, bite size
1 finely chopped onion
2 crushed garlic cloves
1tsp finely grated ginger
2 sticks finely chopped celery
1 large potato, peeled and diced to half inch
1 large carrot, peeled and diced to half inch
232 fl oz veg stock, boiling hot
1 tbsp mild curry powder
4.5 oz dried red lentils
6 plum tomatoes, chopped
2-3 tbsp finely chopped coriander
salt and pepper
Method
Add remaining ingredients (except coriander and seasoning) and bring to boil. Cover and simmer for 15-20 mins until lentils cooked and softened.
Stir in coriander, season well and serve.
Recommended by Lucie
