Thai Sweet Chilli Salmon with Baked Potato and Salsa - 1 Syn & 1HA per Person

This is a lovely filling dinner that's colourful and easy to make

Ingredients
2 salmon darnes
2 medium potatoes
2 tbsp thai sweet chili sauce
30g cheddar cheese

The salsa
2 tomatoes, finley diced
2 scallions, finely chopped
1/2 Red chilli
1/4 cucumber, deseeded and finely sliced
Salt & Pepper

Method

1. Heat the oven to 180 degrees. To speed up the baking I always bake my potatoes for 14 mins in the microwave first. Make sure you pierce them before zapping them. When you zap them, wrap them in tinfoil and put on a tray

2. While the potatoes are being microwaved, spoon over 1 tbsp of sweet chili sauce on to each salmon darne and wrap in tinfoil

3. Put the salmon and potatoes into the oven for 20 mins

4. Meanwhile, place the salsa ingredients into a bowl with salt and pepper and put in the fridge until ready to serve

5. Top the potato with grated cheese and the salsa and serve with a side of salad leaves. I have used raw spinach

Skinny Fishermans Pie

This serves 2 and is delicious!!!

Ingredients

400g mixed seafood -I used cod, salmon and smoked haddock
8 King Prawns, uncooked
400g tub quark
1/4 pint veg stock
1tsp tarragon
2 medium potatoes, finely sliced
1 onion finely chopped
1 clove garlic grated
Salt & Pepper
Frylight

You may also add cheese but if you do add 6 syns for the whole dish
4 tbsp dried parmessan cheese

Method

1. Boil the potatoes with salt and pepper until they become soft

2. Heat the frylight in a pan on a medium heat and sauté the onion until it begins to soften

3. Add the garlic and tarragon amd fry for another 2 mins

4. Add the fish and cook for 5 mins

5. While the fish is cooking, and the stock and quark to a pan and combine

6. Add the prawns and the sauce to the fish mix

7. Place one layer of potato in an oven proof dish and add the fish mix and top with rest of the potato

8. Cook for 30 mins at 180 degrees

9.  After 25 mins top with cheese if using

Chicken Salad - 1 Syn

This is a lovely salad. It's fresh and crunchy and kind of helps take the goo off for a Cesar salad.

Ingredients - Serves 1

Chicken breast, skinless, cooked and diced
1 slice of bacon, fat removed, cooked and diced
1 head of baby gem lettuce, leaves pulled apart and washed
1 scallion, finely chopped
10 cherry tomatoes, halved
1/2 red pepper, diced
1 tsp of light mayo
1 tbsp of fat free natural yogurt
Salt & Pepper

Method

1. Add all the chopped ingredients, except the lettuce, to a bowl
2. Mix the mayo, salt & pepper and yogurt together and toss with the chopped ingredients
3. Arrange the lettuce leaves on a plate and top with salad mixture
4. Serve immediately

If I am taking this for my lunch I always keep the lettuce leaves separate until I am ready to eat. It helps avoid the leaves going soggy.

Skinny Eton Mess - 2 syns

This is a lovely dessert or  sweet snack. Perfect for Entertaining! Below serves 1.

Ingredients

1 fat free strawberry yougart
2 mini meringue nests
Handful blueberries
Handful strawberries, halved

Method

1. Mix the strawberries and blueberries with the yougart

2. Layer the mixture in a glass and crumble a nest on top

3. Repeat step 2 and sever immediately

Harrisa CousCous Salad with Crab - Syn Free

Serves 1

This is a really lovely salad.  The clementines add a nice twist, giving bursts of flavour that go really well with the crab.  King Prawns are also delicious with this.

Ingredients

60g CousCous
1 Chicken stock cube
1 tsp Harrisa Paste
1 red pepper, diced
1 scallion, diced
1 tin white crab meat
2 clementines

Method

1. Crumble the stock cube into a jug, mix with the harrisa paste until smooth, add 100ml of boiling water and combine with the couscous in a lidded dish.  Leave aside until all the liquid is absorbed  
2. Fluff the couscous and, when cool, mix with the pepper, scallion, crab and clementines

Honey & Ginger Duck Stir Fry - 4 Syns

Serves 2

This was a super tasty dish that was fresh and filling. It looks really big and colourful on the plate.  It can be a bit difficult / time consuming removing the skin of the duck so may be best to ask your butcher to do it! I found that out the hard way and currently have hacked up fingers from the job...

Ingredients:
2 x Duck Breast (skin removed), diced
1 x Orange / Yellow Pepper, diced
1 x Red Pepper, diced
2 x Scallion, finely sliced
1 inch piece of ginger, half cut into thin strips / half grated
1 clove garlic crushed
1 Pak Choi, sliced
Nest of thin egg noodles
Salt & Pepper
1/2 tsp Cayene Pepper
1/2 Chilli (optional)
Fry Light
 
Sauce
2 tbs Light Soy
1 tbs Honey
1 tbs Sweet Chili Sauce
1 tbs Plum Sauce
125 ml Chicken Stock
Grated ginger (from above)

 

Method

 

Prepare all the veg before starting to cook.  Keep the sliced scallion and the green tops of the pak choi aside until just before serving.

 

1.     Season the duck with the salt, pepper and cayenne pepper.  Rub it all over the meat and stir fry over a hot heat with Fry light.  If the meat begins to stick, add a splash of water.  Once the duck is cooked, remove from the pan and set aside to rest.

2.     In a pan add the stock, grated ginger, soy sauce, honey, plum sauce and sweet chilli sauce and cook on a high heat.  Keep stirring for about 2 – 3 minutes until the sauce begins to thicken. Reduce the heat and allow to simmer while stir frying the veg.

3.     Put the noodles on to cook, as per the packet instructions, strain and set aside.

4.     Spray a wok with Fry light and add all the veg, except the scallions and green tops of the pak choi.  Stir fry to your liking, I personally like my veg quite crunchy so only stir fry for approx. 2 mins.

5.     Add the meat, noodles and sauce to the veg and cook for about 1 – 2 mins, adding in the scallion and green pak choi 1 min before serving.