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.

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!

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!

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)