Turkey and Mushroom Stroganoff

FREE on Extra Easy

TURKEY AND MUSHROOM STROGANOFF

Serves: 4

Fry Light
4 bacon rashers (remove visible fat, and cut into strips)
1lb cooked turkey (or chicken)
400g can chopped tomatoes
1/4 pint (142 ml or 1/2 cup) chicken stock
2 red peppers, deseeded and chopped
11oz halved button mushrooms
2 tsp dried mixed herbs
salt & pepper
1oz (198g) fat free formage frais
flat leaf parsley, chopped
boiled rice or egg noodles.

1.  Spray a large pan with fry light and cook the bacon and turkey for 3-4 minutes.  Add tomatoes, stock, peppers, mushrooms and dried herbs.  Season and bring to a boil.

2.  Reduce the heat, cover and cook 15-20 mins.  Remove from heat, stir in formage frais, top with parsley.

Serve over boiled rice, or mix with egg noodles before serving.

FREE on extra Easy
This recipe received 9 thumbs up from our family!

Chicken and Mushroom Risotto

Uncle Ben's makes an express meal (which is delicious) called "Chicken and Mushroom Risotto".  It is high in syn value, but I was sure I could make it in a healthier way!

CHICKEN AND MUSHROOM RISOTTO
(serves 2)

250g Risotto Rice
1 1/2 pints water or chicken broth, heated
2 cloves garlic
1 tsp dried basil
1 tsp dried rosemary
salt & pepper
frylight
1/2 onion, chopped
12  medium mushroom, chopped roughly
2 Chicken breasts - cooked


1.  Spray frylight in large skillet.  Put on high heat, and add risotto rice.  Add mushrooms, onion and garlic.    leave on heat 4-5 minutes, stirring regularly to keep rice from toasting too much.

2.  Add heated broth, herbs and salt and pepper.  Bring to boil, then simmer on med. heat for 20 minutes.

3.  Add chicken, and remove from heat.  Serve!

For alternate tastes - add formage frais for a more creamy risotto (free), or 14 grams of grated cheese (which will be counted as a half a healthy extra A, or 3 syns)

On Extra Easy, this is FREE


It was delicious!!  Certainly something I'll make again!

Tomato and Basil Risotto

TOMATO AND BASIL RISOTTO

This is FREE on Extra Easy - and a lovely side to chicken, beef or pork!  Add a salad or some grilled veggies for the perfect dinner.  It received a 10 thumbs up from our family!

Serves 4
ready in about 40 minutes

Frylight
1 onion, chopped
2 sticks celery, chopped
2 garlic cloves, chopped or pressed
6 large tomatoes, chopped
12 oz (340g) risotto rice
1 pt (568ml) hot stock or water
salt & pepper
1 oz fresh basil


1.  Spray large skillet with frylight.  Place over medium heat, and add onion, celery and garlic.  Cook 5 minutes. with the lid on.

2.   Stir in tomatoes, increase heat to high, and cook 5 more minutes uncovered.  Stir frequently.

3.  Add rice to veggies, and stir well.  Add half the stock, and bring rice to a vigorous simmer, keeping skillet covered, for 10 minutes.  Stir occassionally to keep rice from sticking to bottom.  Add remaining stock, and recover for 5 more minutes.

4.  Remove pan from heat, remove lid and cover with a clean tea towel, and let stand for 5 minutes.  Season and top with basil leaves when served.

Sweet and Sour Chicken

This has quickly become a FAMILY FAVOURITE! It gets 10 thumbs up, and I think it would get more if we had more thumbs!

This is just delicious on it's own, over rice, or leave out the passata and add a mess of stir fry veggies!  No matter how you serve it, it's a winner.

And it's FREE on Extra Easy!

serves 4 (but easily serves our 2 adults and 3 children)
take about 15 minutes to prepare, plus 30 mins of marinating time



SWEET N' SOUR CHICKEN

6 chicken breasts, skinned and cut into chunky pieces
6 spring onions, sliced
2 garlic cloves, chopped or pressed
salt & pepper
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp artificial sweetener (we use splenda)
2 tbsp raspberry vinegar
1 tsp paprika
1/2 tsp Chinese five-spice powder (available in most grocery stores)
100ml (3 1/2 oz) passata

1.  marinate chicken in a mixture of spring onions, garlic, salt, pepper and soy sauce for 30 minutes.

2.  Spray skillet with fry light, and place over high heat.  Add chicken and marinate mixture, and cook for 6 minutes.

3.  Add remaining ingredients, and bring mixture to a boil.  Reduce heat and cook for 4 minutes (or until chicken is cooked through)

To make as a stir fry, omit the passata, and add stir fry vegtables after step 3.  (stir fry veggies only take a couple of minutes to cook, generally)

Serve on rice, or on a jacket potato!

Fruit Kabobs!

A perfect way to finish off any meal - stylish, delicious and fun for the kids!

My daughter helped me create these colourful fruit-Kabobs today. Our family gives them a 10 THUMBS up for taste, creativity and fun.

FRUIT KABOBS

- a variety of fruit (we used strawberries, grapes, cantalope, and pineapple but you can use whatever you fancy)
- long kabob skewers
- fat-free yogurt optional for dipping


1. Wash fruit and cut into bite sized pieces

2. Skewer them randomly (or in a pattern) Return them to the Refrigerator to keep until you're ready to serve

3. Enjoy!

FREE!!!

Southwestern Frittata (great for breakfast or lunch)

Southwestern Frittata

Makes 2 Servings


 POINTS: 4
frylight
4 eggs
1/4 tsp salt
1/4 tsp freshly ground pepper
1 tsp basil
1/2 onion chopped
1/4 red bell pepper, seeded and sliced
1/4 green bell pepper, seeded and sliced
1/4 cup shredded reduced-fat chedder cheese
2 Tbsp crushed tomatoes


In a medium nonstick skillet, spray frylight.  In a small bowl, beat the eggs, egg whites, salt, and pepper until frothy.  Saute the onion and bell peppers until softened, about 5 minutes.  Slow pour in the egg mixture, sprinkle with cheese.  Cook, stirring gently, until slightly firm, 3-5 minutes.  Slide frittata onto a plate and turn over; slide back onto pan to finish cooking, 1-2 minutes longer.  Cut frittata in half and roll up burrito-style.  Serve topped with the tomatoes.  YUMMY!


FREE!!
9 THUMBS UP from our family!