Express Chicken Fajita Salad

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.

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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

Cheese Scones

Makes 12 potions

Ingredients

500 ml Flour (2 cups)

15 ml Baking Powder (3 tsp)

Pinch of Salt

Sprinkle of Cayenne Pepper/Chilli Powder (optional)

250 ml low-fat Strong Cheddar cheese (grated)

15 ml Vegetable Oil (3 tsp)

15 ml Semi-Skimmed Milk

1 Egg

Method

Sift flour, baking powder, salt and cayenne pepper into a large bowl.  Add the cheese and mix through the flour mixture.

Beat the egg and milk together in a separate bowl and add the oil.  The Oil replaces the butter/margarine that usually gets used to rub into the flour.  By using oil you cut down on the dreaded calories and it saves a lot of time.

Pour the milk/egg/oil mixture into the flour and using a metal spoon/fork, mix the dough until it clumps together, but is not too dry.  If too dry, splash a bit more milk in to use up the flout.

Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over on top of itself (this gives the finished scones the natural "break" to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.

Cut out your scones using a round cutter (you decide the size) or if you don't have a cutter handy use a drinking glass.  Place them on a baking tray, pop them in the oven at 180c for 15-20 minutes.

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
Place a large non-stick saucepan over a high heat. Add bacon and stir fry for 3-4 mins. Add onion, garlic, ginger, celery, potato and carrot and stir fry for 1-2 mins.

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