This has been a firm favourite recipe of mine for years. It’s adaptable to be Slimming World friendly which has been useful over the years when I have followed the diet. It’s also adaptable, so you can throw in whatever veg you have lurking at the bottom of your fridge. The only staple is really an onion, but I’ve used both a white or a red onion so even that is flex depending on what you have in. You could even vary up the meat and do this with pork, beef or turkey. It’s really a versatile dish. When i’m craving a take away but am watching the waist line or the purse strings this is my go to, served with some Mayflower curry sauce, it really hits the spot!
When I make this recipe for my husband and I tend to add some Chinese 5 spice, but when making for the kids i’m currently leaving this out. Also, I hold off adding the soy sauce until the end when I have served up the baby’s portion, then I add some into what’s left in the pan and stir through for us.
- Long grain rice (I usually do 50g per adult, 25g for the 4 year old, and 10g for the baby)
- 1 Onion, diced
- 2-3 Chicken Breasts, thinly sliced
- Garlic (1 clove, crushed or 1/2 tsp lazy garlic)
- Various veg, chopped (peppers, courgette, broccoli, mushrooms, baby sweetcorn, mange tout, frozen peas, spring onion whatever you fancy)
- 2 eggs
- Soy Sauce
- Oil for cooking (coconut or rapeseed are good)
- Cook rice in a pan according to pack instructions
- While the rice is cooking, in a separate wok/frying pan fry the garlic and onion for a few minutes until the onion has softened
- Add your veg (except spring onions and frozen peas if using) and chicken to the onion & garlic and cook for about 10 mins until the veg has softened and the chicken is cooked through. (If you are using Chinese 5 spice, add this when you add the veg & chicken)
- When the rice is done, drain in a sieve and set aside.
- Push the chicken & veg to one side in the wok/frying pan, crack in the two eggs and stir around in the free space, as if you are making scrambled eggs. When they are cooked through, add the cooked rice and mix everything through. If adding frozen peas and spring onion, add them at this point and continue to mix through for a few minutes. You can also add soy sauce at this point if you are using this, otherwise you can add this in last when you’ve served up a portion for babies/kids.
- Serve and enjoy!
One pot dishes are very popular in our house as they are just so simple! What’s not to like about an easy recipe where you bung everything in one saucepan, leave it for a while and end up with something lovely and tasty? Because of this when I spotted a Slimming World recipe book titled ‘All in One’ I knew there would be some guaranteed recipes in there which would appeal to us.
This recipe is one of the first attempted from the book and it was really tasty. The flavours are a bit different and unusual, which was a nice outcome of a recipe which didn’t really didn’t require much input from the chef! Definitely an easy one for when you’re entertaining and want something that’s hearty and simple but is a little different flavour wise!
The recipe serves 4 and is syn free on Extra Easy (6 syns on green, 10 syns on original). Preparation time is 25 minutes, and cooking time is 15 minutes, plus standing time.
- Fry light
- 400g lean pork tenderloin, all visible fat removed, cut into thin strips
- 2 onions, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- 2 cm piece root ginger, peeled & finely grated
- 1 cinnamon stick
- 1 bay leaf
- 2 star anise
- 100g green beans, trimmed & halved
- 1 red pepper, deseeded & sliced
- 1 large carrot, peeled & cut into 3 cm batons
- 225g dried long grain or basmati rice, rinsed & drained
- 2 tbsp light soy sauce
- 450ml chicken stock
- salt & freshly ground pepper
- a small handful of fresh flat-leaf parsley, chopped
- Spray a heavy-based saucepan with low calorie cooking spray and place over a medium heat.
- Add the pork, onions, garlic, ginger, cinnamon stick, bay leaf and star anise and stir-fry for 4-5 minutes.
- Add the green beans, red pepper, carrots, rice, soy sauce and stock. Season to taste and stir to mix well.
- Bring to the boil, cover tightly and reduce the heat to low. Cook for 12-15 minutes then remove the pan from the heat without removing the lid
5. Allow to stand, covered, for 12-15 minutes. Uncover the pan, fluff up the mixture with a fork, stir in the parsley and serve immediately.
One of the things that is rubbish about being on a diet and trying to be good is not being able to indulge in weekend meal treats like take-aways. A curry is generally perceived as a total no-go area when you’re losing weight. Well not necessarily on Slimming World! I invested in a brilliant little book at my meeting which is full of lovely low syn curry recipes and I can’t wait to try them all out.
Keeping it simple for the first recipe attempt and picked a creamy chicken korma as our Saturday night treat this weekend. I was looking forward to this all week, and It certainly didn’t disappoint! It was a lovely simple curry recipe and tasted fantastic! In my experience low fat currys can be a real let down (e.g. Weight Watchers curry sauces from a jar, horrible and watery), but this certainly wasn’t, and I would never have guessed that there was hardly any fat in it!
This recipe serves 4, and is syn free on Slimming World Extra Easy (Free on Original, and 13.5 syns on green)
- 3 Bay Leaves
- 1 Cinnamon Stick
- 1 tsp crushed cardamom seeds
- 1/4 tsp crushed cloves
- 2 tsp cumin seeds
- 1 Onion, peeled & finely grated (I whizzed it in the food processor)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp mild curry powder
- 3 tsp peeled & finely grated root ginger
- 3 tsp peeled & finely crushed garlic
- 200g Can chopped tomatoes
- 1kg skinless & boneless chicken breasts, cut into bite-sized pieces
- 200ml chicken stock
- Salt & freshly ground pepper
- 5 tbsp fat free natural fromage frais
- Spray a large frying pan with low calorie cooking spray and place over a high heat.
- Add the bay leaves, cinnamon stick, cardamom seeds, cloves, cumin seeds and onion and stir-fry for 5-6 minutes.
- Add the ground coriander and cumin, curry powder, ginger, garlic and tomatoes and stir fry for another 3-4 minutes.
- Put the chicken into the pan and pour over the stock. Bring to the boil, season well, cover tightly, reduce the heat to low and allow to simmer gently for 20-25 minutes, stirring occasionally.
5. the pan from the heat and stir in the fromage frais. Serve Immediately.
Tonight we had a delicious dinner! It’s a Weight Watchers recipe which I tweaked slightly, adding broccoli & spring onion to beef it up a little and add some lovely greens! It is so easy to make, doesn’t take long at all so is a great mid week healthy, low fat dinner!
Here’s the recipe, I hope others enjoy it as much as we did!
Serves 2 and is 10 Weight Watchers Pro-Points per serving
- 100g dried egg noodles
- Calorie controlled cooking spray
- 1 small onion, sliced
- 200g lean pork fillet, trimmed of all visible fat & cut into strips
- juice of 1 small orange
- 2 tablespoons Thai sweet chilli sauce
- 1 cm fresh root ginger, grated (or 1 tea spoon crushed ginger)
- 1 tablespoon soy sauce
- 2 spring onions, chopped
- half a small head of broccoli cut into small floretes
- 1 tablespoon fresh coriander, chopped
- Bring a saucepan of water to the boil, add the noodles and return to the boil. Cook according to the packet instructions and then drain
- Meanwhile, heat a non stick frying pan and spray with cooking spray. Add the onion, pork & broccoli and stir-fry for 4 minutes over a high heat until the pork starts to brown.
- Mix together the orange juice, chilli sauce, ginger and soy sauce. Add this mixture, plus the drained noodles, to the frying pan and cook for 1 minute, stirring to coat and mix together. Add the spring onion and mix through. Transfer to bowls/plates and sprinkle with the chopped coriander and serve.
So as part of my love for food I enjoy posting pictures of my cooking & baking adventures on my Instagram (feel free to check out my page @cupcake_queen_84).
Last night I posted a picture of a fantastic recipe I tried for the first time last night, Sweet and Sour Pork. It tasted better than a take away sauce, and it’s actually much healthier!
One of my Instagram followers asked me to share the recipe, so here it is!
Recipe serves 4 and it’s 7 Weight Watchers Pro Points. Serve with 40g long grain rice per person for an extra 4 Pro Points.
- 1 Tablespoon dry white wine
- 1 Tablespoon dark soy sauce
- 600g pork tenderloin, trimmed of visible fat & cubed
- 1 Tablespoon cornflour
- Calorie controlled cooking spray
- 1 Large Red Pepper, de-seeded & cubed
- 4 Spring Onions, Trimmed & cut into short lengths
- 227g can Pineapple rings, drained & rings quartered
For the sweet & sour sauce
- 2 teaspoons cornflour
- 4 tablespoons soft brown sugar
- 2 tablespoons dark soy sauce
- 6 tablespoons white wine vinegar
- 2 tablespoons tomato ketchup
- In a bowl, add the wine and soy sauce and toss the pork to coat in the mixture. Set aside. Meanwhile, for the sweet & sour sauce, put the cornflour into a small saucepan and gradually stir in 100ml cold water, the sugar, soy sauce, vinegar and ketchup until smooth. Heat gently for about 3 minutes until just thickened. Set aside.
- Remove the pork from it’s marinade, reserving the marinade. Place on a plate and dust with the cornflour. Heat a non stick frying pan until hot and spay with the cooking spray. Cook the pork for 3 minutes, stirring until browned. Add the pepper and spring onions and cook for 3 minutes until just softening.
- Stir in the pineapple and sweet & sour sauce and reserved marinade. Bring to the boil and, as soon as it’s bubbling serve immediately.