Salt & Chili Chicken with Stir Fried Rice and Veg - 11 Propoints per Serving

I can't claim that I made this, a lovely member on the weight watchers Facebook page shared it and I borrowed! It was an amazing Fake-away.  Really satisfied that itch for something naughty 

Ingredients (Serves 2)

Salt & Chili Chicken

2 chicken breasts, cut into strips
1/2 packet knoor in stand mash
1 tsp chili powder (or to taste)
2 tsp sea salt
1 beaten egg

Stir Fry

80g rice, cooked and cooled
2 tbspoon sweet chili sauce
1 tsp sesame oil
1 yellow pepper,  chopped
1 green pepper, chopped
1 white onion, chopped
1 red chili, finely sliced
1 garlic clove, finely diced

Method

Heat oven to 180 degrees

Combine the instant mash, chili powder and salt in a bowl.

Dip the chicken in the beaten egg and roll in the mash mixture, lay on a baking tray and cook in oven for 20 mins, or until chicken cooked through

Heat oil on high heat and add the onions and peppers. Cook to liking (I like my veg really really crunchy). Add the chili and garlic and cook for 2 mins more

Add sweet chili sauce and coat the veg.  Then add the rice and toss all together.

Serve the chicken on top of the rice and veg

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