Chinese Food and Donuts

INGREDIENTS:
1lb skinless chicken
3/4 pint chicken stock made with Bovril
227g baby spinach leaves
4 tbsp freshly chopped tarragon
Salt and Pepper
150g pot very low fat natural fromage frais
400g cooked pasta (tagliatelle is nice)

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Cut the chicken into bite-sized pieces and place in a pan with the chicken stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes. Stir in the baby spinach leaves and cook for a further 2-3 minutes until wilted. Add the freshly chopped tarragon and seasoning to taste.

Remove the pan from the heat and stir in the very low fat natural fromage frais. Gently reheat until just hot (do not boil) Divide the cooked pasta between four warmed serving bowls, top with the chicken and tarragon sauce and serve immediately.

Serves 4.
Free on Green and Red SW Day (use pasta as H/E on Red and Chicken as H/E on Green, otherwise count 6 Syns)

Mix together 2 tbsp very low fat natural yoghurt, 1 crushed garlic clove, 1/2 chopped and deseeded red chilli (or 1/2 tea spoon "lazy" chilli), 1/2 tsp each of turmeric, cumin and ground coriander seeds. Put a chicken breast into this marinade and leave for at least 30 minutes. Griddle or pan fry chicken, shread and serve mixed with chopped tomato and fresh coriander.

Free on SW Red Day.

Fry some chopped onion and garlic in Fry Light for 2-3 minutes until just softened. Add lots of halved button mushrooms and continue frying until cooked through. Stir in some very low fat natural fromage frais, a dash of lemon juice, herbs and seasoning to taste.

Free on SW Green Day.

INGREDIENTS :
8 Chicken Breasts
Fry Light
3 Garlic Cloves
1 Red Onion
1 Red and Yellow Pepper
400g Can Chopped Tomatoes
1/4 Chicken Stock/Bovril
1 Tbsp Sweet Paprika
Salt and Pepper
2 Tbsp Freshly Chopped Parsley

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Fry bite-sized pieces of chicken in a little Fry Light until golden. Add some sliced red onion, deseeded mixed peppers and crushed garlic and continue frying until tender.

Stir in the can of tomatoes then add the stock, paprika, seasoning and parsley. Olives can be added at this stage. Simmer until the chicken is cooked. (10-15 mins) Season well and serve with freshly chopped herbs.

Serves 4. Free on SW Red Day, 9 Syns on a Green if not using Chicken as H/E.(allow 1 syn per 7 Olives if using)

INGREDIENTS:
Fry Light
275g Skinless Chicken Breasts, cut into strips
1 Onion, Diced
1 Yellow Pepper, de-seeded and sliced
4 Garlic Cloves, chopped finely
Large pinch allspice
2 teaspoons cumin seeds
1 teaspoon jerk seasoning
550ml Chicken Stock/Bovril
200g rice
165g canned or frozen sweetcorn
2 limes
Salt and Pepper
Salsa, to serve
200g Cherry Tomatoes
1/2 Small cucumber, chopped finely
4 Spring Onions, sliced finely

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- Spray a deep, heavy based pan with fry light and brown the chicken pieces for a few minutes. Set aside.
- Using the same pan, spray again and cook the onion and yellow pepper for 2-3 minutes, until softened slightly. Add the garlic and all the spices and cook for a further 2 minutes. Add the rice and chicken stock and bring to the boil. Simmer slowly, uncovered, for 20-25 minutes, until the rice is almost cooked.
- Add the chicken pieces and cook for a further 5 minutes until the rice is completely cooked and most of the liquid is absorbed.
- Add the sweetcorn to the pan and squeeze over the juice of 1 lime. Give everything a good stir and taste for seasoning, cover and let rest for 5 minutes. Meanwhile, mix together the salsa ingredients with the juice of the remaining lime, season and then serve with the jambalaya.

Free on NoCount, 4 and a half per serving on Full Choice. Serves 4.

I wanted to start a blog to keep track of my recipes, as I have noticed that they are taking over my kitchen, my bedroom, you name it.

So bye bye scrappy bits of paper and here I come, hurtling into the 90's with my blog instead!

I might use this to keep track of my relationship with food too, been trying to shift that last stone and a bit since Gods knows when, so keeping a track of those difficult days might help. We'll see.....