Chicken and Tarragon Hotpot

CHICKEN & TARRAGON HOTPOT

10 thumbs up for this meal - the tarragon gives it a really lovely flavour!

Cooks in two hours on the stove, or perfect for popping into the slow cooker for an instant meal at dinner time.

FREE on Extra Easy



2 onions, cut into quarters
2 carrots, cut into medium sized pieces
1 head of garlic, crushed or pressed
7 oz beans (green or yellow), cut in half
Frylight
8 Chicken thighs with skin and bones removed
1 lb potatoes, cut in rough chunks
1 /12 pt chicken stock
4-5 sprigs of tarragon
salt & pepper

REGULAR METHOD:
1.  Preheat oven to 180C or 350F and spray a large flame-proof casserole dish with fry light.  On hob (burners), cook pieces of chicken until lightly browned on all sides, then add onions, carrots, garlic, potatoes, stock, tarragon, salt and pepper.  Cover and bring to a boil.

2.  Transfer casserole dish to the oven and cook for 1 1/2 hours.  Add beans and cook another 10 minutes.


SLOW COOKER METHOD:
1.  Spray non-stick fry pan with fry light, and brown chicken pieces.

2.  Transfer chicken to slow cooker, and add remaining ingredients.  Cook on low for 7 hours, or hight for 4 hours.

Beef Stew

BEEF STEW

1 syn per serving on Extra Easy

10 thumbs up from the family, and a wonderful, traditional British, satisfying dish on a cold day.

Also a good dinner to pop into the slow cooker for an instant meal at dinner time - no mess, no fuss!


Serves 4






12 shallots (or 2 onions if shallots are hard to find), chopped
2 carrots, chopped
2 parsnips, chopped
4 potatoes, chopped
Frylight
1 lb, 4 oz of cubed steak (or casserole beef) all visible fat removed
1 tbsp tomato puree
1 bouquet garni
6 oz button mushrooms, halved
2 tsp onion gravy granules or beef granules
salt & pepper

REGULAR METHOD:
1.  Spray large pan with frylight and add shallots.  Fry for 5 minutes on high until browned.

2.  place carrots, parsnips, potatoes, steak, tomato puree, garni and 1 1/2 pints water into large pot.  Cover and simmer for 1 1/2 hours.

3.  Add mushrooms and shallots, and simmer for 20 more minutes.  Add gravy granules, and stir until thickened.  Add salt and pepper.


SLOW COOKER:
1.  1.  Spray large pan with frylight and add shallots.  Fry for 5 minutes on high until browned.

2.  Transfer shallots to slow cooker, along with all remaining ingredients.  Cook on low for 7-8 hours or on high for 4 hours.

As a healthy B, you could add a lovely dinner roll to compliment this dish.

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!

Turkey and Thyme Hotpot

TURKEY AND THYME HOTPOT

This was a delicious meal, and received 9 thumbs up from our family (we have one that doesn't prefer his foods mixed together).

Takes about 30 minutes to cook, or just prepare it in the morning and put it into the slow cooker for an instant meal on a busy day!

Extra Easy gives this ONE point per serving.
Makes 4 servings.

PERFECT for Turkey leftovers!



2 lbs potatoes, peeled and cut into chunks
Frylight
2 leeks, chopped
4-6 medium carrots, cut into chunks
9 oz back bacon (all visible fat removed), chopped
1 lb turkey breast fillet, or turkey leftovers, chopped with skin removed (or substitute chicken)
Handful of fresh thyme, chopped
7 oz mushrooms, chopped
1/2 pt chicken stock (or veg stock)
1 tbsp gravy granules
salt & pepper

SLOWER COOKER METHOD:
1.  Spray non-stick frying pan with frylight, and cook leeks and bacon for 5 minutes on high heat.  Transfer to slow cooker.

2.  Add remaining ingredients, and cook on low for 7 hours, or high for 4 hours.


REGULAR METHOD:
1.  Place potatoes into hot water and bring to a boil.  Cover and cook for 15 minutes.  Strain.

2.  Meanwhile, spray non-stick frying pan with frylight and cook leeks and bacon for 5 minutes on high heat.  Add turkey, thyme, mushrooms and cook for another 5 minutes.  Add stock, gravy granules, carrots and potatoes, and bring to a boil for 5 minutes.

Serve and enjoy!

6 Months in....

It's been six months since I began this journey -- and 60 pounds lost.  I am SO proud of myself!  I'm feeling fantastic, and just cleared almost all of my "big" clothes out of my closet!  I've had to buy new jeans, and I'm on the last hole on my belt!  

3 Months in...

This picture was taken just a couple of days ago - to show off the new shirt my mother-in-law gave me for Christmas... but it also shows off the 30 pounds I've lost so far...  I'm feeling so much better - my energy has increased, my mood is better, and I'm just generally feeling so much better about myself!  This lifestyle change has been much easier then I expected it to be - I've even inspired my wife to join me!  (she's already cooking all the meals!)

Do you know your IDEAL WEIGHT?

Do you know your medically "ideal weight"? Your "ideal weight" is the weight at which your body is the healthiest - the weight at which your body can best defend it's self against disease, heart attack, etc, and still be in good, fit, physical condition.
Many people are surprised by their ideal weight! Have you checked yours lately? If not, here is a very quick and handy calculator to help you figure it out!
IDEAL WEIGHT CALCULATOR

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!

Turkey Tacos

TURKEY TACOS
serves 6

This was a HIT - we give it 10 thumbs up! It was a little messy for the younger two, but they enjoyed eating with their fingers. It is also PERFECT for using up turkey leftovers!


Ingredients:
1 cup formage frais
2 tbsp. Canned, diced mild green chilies, drained. (hubby put spicy chilies in his portion only)
2 tbsp. chopped fresh cilantro
1 tsp. Taco or Mexican seasoning
1/4 teaspoon salt
12 taco shells, warmed (about 30 seconds in the microwave for all 12 shells is perfect)
4 cups cubed cooked turkey breast
3/4 cup shredded reduced-fat sharp cheddar cheese
1 cup thinkly sliced romaine lettuce leaves
2 tomatoes, chopped
1. Combine the formage frais, chiles, cilantro, taco seasoning and salt in a small bowl; set aside
2. Fill each taco shell with 1/3 cup of turkey, 1 tbsp of cheese, 1 tbsp (or more!) of lettuce, and 3 tbsp (or more!) of tomato; top with about 1 tbsp of the cream mixture.
*use more lettuce and tomatoes without having to add any more points!*

6 syns per taco

Sausage Linguine

SAUSAGE LINGUINE
serves 4

This recipie received 9 thumbs up! (the 3.5 year old wasn't completely sold on it, but the rest of the family thought it was wonderful!)

ingredients:
9 oz of dry cooked linguine
frylight
1/2 pound Italian turkey sausages, casings removed
2 tablespoons pine nuts or pecans (optional)
1 garlic clove, minced
9 oz fresh baby spinach

1. Cook the linguine according to the package directions. Drain, reserving 1/2 cup of the water
2. While pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned. (about 5 mins). Transfer to a plate and set aside.
3. Add the nuts and garlic to the skillet. Cook, stirring frequently until the nuts are lightly browned. (about 2 mins); add to the sausage. Add the spinach to the skillet and cook, stirring, until just wilted (about 3 mins)
4. Return the sausage and nuts to the skillet, cook to heat through (about 2 mins). Add the pasta and reserved water, and cook about 1-2 mins more.
5. SERVE!

Per serving:  2 1/2 syns (for the nuts)  If you leave out the nuts, it's free on extra easy

Eggplant Lasaugna

Have you ever made Lasagna WITHOUT the pasta? Sounds crazy, right? Well, give it a shot, with EGGPLANT LASAGNA.

I have to admit, I've never used eggplant before, and was a bit skeptical, but our family gives this a 10 THUMBS UP because it's really quite delicious (and soooo easy to make!)

So give it a try!

(oh, you can substitute Turkey for the chicken - a great way to use leftovers!)


EGGPLANT LASAGNA

(serves 4)

1 large eggplant
1/2 can diced tomatoes
1 can mushrooms
9 oz baby spinach
2 boneless chicken breasts, cooked
1 onion, diced
1 green bell pepper, diced
1 clove garlic, minced
120 grams light cheese, grated
frylight


1. Peel eggplant (a carrot peeler works well), and slice lengthways in thin strips. Place in salted boiling water for 20 mins.

2. meanwhile... place peppers, onion, garlic and 1/2 tsp of the oil in frying pan on medium-high heat. Fry until onions are translucent. Remove from frying pan.

3. place baby spinach in frying pan with remaining 1/2 tsp of oil for about 3 mins (or until reduced).

4. pre-heat oven to 350 degrees. Use two forks to shred apart chicken

5. Drain eggplant from water. Line 8x8 casserolle dish with strips of eggplant (1/3 of the eggplant). Layer half of chicken, pepper and onion mixture, spinach, tomatoes and mushrooms. Top with 1/2 the cheese. add another layer of eggplant and repeat. End with a final layer of eggplant

6. Pop into the oven for about 20 mins. Let sit 5 mins before serving.


per serving: 1 syn per serving on extra easy (for the cheese)