As I am weight watching at the moment I have had to tweak s few of my favourite curries (not much). I wasn’t sure about this one with the addition of squash but it turned out very nice!
700gr of diced chicken breast (no skin)
Half a 200gr jar of Thai red curry paste
1 can of low fat coconut milk
1 red pepper deseeded and diced
1/4 of a large butter nut squash diced
1 thumb sized piece of ginger finely chopped
To avoid the use of any additional oil I have reversed the cooking of this a little. Where I normally fry off the chicken and veg and then add paste and coconut milk I have brought the coconut milk and paste to a simmer first. About 3 minutes should do it.
Then add your chicken and simmer for about 10 mins until chicken is cooked through.
Add veg and ginger and simmer for a further twenty mins until the sauce has reduced slightly.
Serve with rice.
No butter, no oil and no sugar….but yes they are tasty! I love to bake and after watching the first episode of “The Great Irish Bake Off” on Wednesday I was seriously craving some kitchen time. As I am trying to lose this darn baby weight and get out of my maternity jeans a full on chocolate cake had to be a big no no so I came up with these 🙂
Preheat your oven to 170.
Spray a 12 piece muffin tray with frylite/Pam spray. (I used muffin cases and forgot to spray them so I am highlighting this point as mine stuck to the cases)
200gr self raising flour
150gr of berries – I used raspberries and blackberries.
Approx half a cup of sweetner
165gr pot of fat free vanilla yogurt (I used mullerlight vanilla with choc sprinkles)
Teaspoon of cinnamon – optional
Splash of water if required.
Sift flour and cinnamon into a bowel.
Mix yogurt, eggs and sweetener in another bowel.
Add to flour.
Mix in berries and add a splash of water if its needed to loosen the batter slightly.
Spoon into muffin pan and bake for 15-20min or until golden and a fork comes out clean.
So I figured I should really start using the blender that has been sitting in the press for about a year untouched…yes I said a year!!
I am trying to eat more healthy (in case you hadn’t noticed! )
I invented this juice/smoothie this morning and it didn’t kill me to drink it!
Packed cup of spinach
1/4 of a cucumber cut into bitesize pieces
Handful of blackberries
Tablespoon of natural yogurt
Sprinkle of splenda – optional/to taste
Whizz the spinach with water until smooth
Add other ingredients and blend until it reaches the consistency you like
Pour into a tall glass and add s couple of ice cubes.
Looks gross but doesn’t taste as bad 🙂
Great way of getting some goodness
OK, so I have heard about this recipe for a few years via various social media and forums. I finally decided to try it and while it didn’t taste exactly like fried KFC chicken it did make me feel very bold and provided that salty spicy fix. Give it a go and see what you think. The family loved it 🙂
Bovril chicken paste in a jar
Garlic flakes (optional)
3/4 sachet of instant mash potato
2-3 eggs depending on consistency (I used 2)
Boil your chicken for about 20 mins and let cool.
While your chicken is on the boil prepare your mix.
Put the instant mash, Bovril and spices in a dish and mix. Then add your egg.
Your mixture should look something like this.
Spray a baking tray with frylite
Then start to coat your cooled chicken with the mix…it gets very messy and sticky and is difficult to completely coat the chicken but its fun and the kids will love it!
Put your oven onto its highest setting and place your tray in to bake for about 15 mins. This is only a guide but once the coating is crispy and dry it should be ready.
I made two trays.
Very tasty… I removed salt from the recipe as I felt there was enough in the Bovril paste.
You can replace the instant mash with breadcrumbs or even cous cous whichever you have to hand or prefer.
I made sweet potato wedges to go with mine 🙂 hope you enjoy 🙂