Chicken Paprika

Another food club recipe I adapted to suit SW! Original recipe used 2 tablespoons flour, I used one, and used 150mls cream and I’ve subbed with fat free fromage frais. I also added a pepper and some cayenne!
This is a really quick and very tasty dish!! The green beans with almonds accompanying it go really well!

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Serves 4
4 chicken breast, cut intro strips
2 cloves garlic
1 onion, finely sliced
1 red pepper sliced
100g mushrooms, sliced
300ml chicken stock
2Tsp Worchester Sauce
150g fat free fromage frais
6 tsp paprika
1 tsp smoked paprika (optional)
1 tsp cayenne (optional but adds a little kick!)
1 tablespoon flour (4 syns)
100g basmati rice
2 tbsp coriander, finely chopped (optional)
salt and freshly ground black
pepper
½ Gl white wine

Method
Toss the diced chicken fillet with the paprika and flour, until the chicken is nicely coated (it should be a nice deep pink colour)

1.Cook the rice as per instructions and than toss half of the coriander through

2.Heat a pan with spray oil, add garlic then Add the chicken and fry until chicken is sealed. Remove with a spoon and set aside. (don’t over cook chicken here as you will be adding it the sauce later and gently simmering it)

3.Add the onion to the pan, add more spray oil, and heat gently until softened, add small amounts of stock at a time
To prevent sticking. Add the mushrooms and cook for a further 2 minutes or so, add Worchester sauce.

4. Pour in the wine and gather any residue of paprika and flour left on pan

5.Pour in the chicken stock and turn the heat up to high. Reduce the stock by about half and then turn the heat down to a simmer. Add the chicken to the pan, season,and simmer until the chicken is cooked through.
6. Reduce heat to lowest and stir in the fromage frais then serve.
7. Serve, accompanied by the rice an sprinkled with remaining coriander

*I also steamed some green beans and served with 20g toasted sliced almonds – which is 7 syns between 4 portions

The dish should be a nice rich red colour when finished add more paprika if not the required consistency, add Tabasco for an extra kick

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Stroganoff

I recently came across this amazing blog with so many great recipes and i’m sure I will be using it a great deal in future! Check it out here Slimming Eats for inspiration!!

Dinner beckoned and I had a pork fillet defrosting and a notion to make Stroganoff. Now, I don’t like mushrooms, couldn’t bring myself to eat a slice of mushroom if you paid me! However, and I know this is bizarre, I love Stroganoff Sauce!! (i’ve lately, at the ripe old age of 29 progressed to grating mushrooms into stews and Bolonaise sauce as they do add a great flavour!)

The Slimming Eats recipe calls for Beef, I decided to try it with pork and the result was seriously tasty!!

First fried the pork strips with some fry light until browned, then remove to a plate

 

I had no onions (how, I dont’ know!!) so I sauted 2 leeks with 10 peeled chestnut mushrooms and 2 cloves garlic with the beef stock as per instructions.

For ease, I mixed all the remaining ingredients in a bowl, then added the pork back into the pan with the other ingredients and remainder of the Stock and stirred until well combined, it was quite thick at this point.

Finally, I added 8 tablespoons of Fat Free Fromage Frais (recipe called for 6, but I had used 550g of pork fillet after it was trimmed and cut so the sauce needed a little extra), snipped some fresh parsley over for serving – and it was delish and surprisingly easy to throw together, and the best bit – syn free!!