Spicy Asian Chicken Salad 

I recently had an amazing dinner at the Meeting House Dublin and fell so I love with the Asian fusion style food that I needed to try to recreate my favourite dish of the night – a crab salad. 

Now, the salad on the night had crab and mango, neither of which are actually in this salad but it still tastes good – I made do with what I had, which was some leftover cooked chicken. 

If you are counting Syns allow for the sesame oil and cashew nuts (which i think can be a healthy B, it’s been a while since I’ve been to classes or read the books!!) but don’t leave them out please as they make the dish! 

Serves 1 

1 cooked chicken fillet, finely chopped/shredded 

1/2 small red onion, finely sliced

1 vine tomato, finely sliced 

1/2 cucumber, peeled and cut into sticks (or cubes, whatever shape you feel like) 

1oz cashew nuts, roughly chopped (toast them if you feel energetic) 

About 4 stalks fresh coriander, remove leaves and roughly chop 

Dressing: 

2 tsp fish sauce 

2 tsp sesame oil 

4 tsp white wine vinegar 

2 tsp soy sauce 

1/3 fresh chilli finely chopped or pinch dried flakes (to your heat preference) 

Directions: 

Mix everything together 
Let me know what you think of it 🙂 

Two diets, One meal

So, myself and himself follow 2 different diet plans. I stick (sort of!!) to Slimming World and he a slow carb/low carb sort of paleo plan type of thing involving yuck like butter in coffee and way too many egg whites for my liking!

I digress. As a family of 4 (2 adults, 2 kids) I don’t want to have to cook different meals for us all so unless I know the kids really won’t eat what we are having and they have a fish finger meal, I try to adapt what we have for us all.

Yesterday I took left over turkey breast and fried it up in nandos hot sauce for himself and made a salad dressing for myself (recipe below)

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For dinner last night we had leftover chicken rogan josh. I had “normal” rice and made him cauliflower “rice” stir fried with mushrooms, coriander and garlic. My husband has the best wife ever 🙂

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Peri Peri Salad Dressing

(I used Nando’s sauce but you could google a recipe to make your own sauce)

1 tablespoon Nandos Medium Peri Peri Sauce
5 tablespoons apple cider vinegar
Juice of half a lemon

Mix it all up and pour a few spoons over your salad. It’s got quite a kick 🙂

Mushroom & Garlic Cauliflower Rice

A small head of cauliflower, broken into florets
2 cloves garlic chopped
7/8 mushrooms, sliced
Fresh coriander
Coconut oil or oil of your choice

Steam the florets until just about cooked
Meanwhile fry the mushrooms and garlic in hot oil
Roughly mash the cauliflower and tip into the pan, mix well and add fresh chopped coriander

Tuna Salad and Baked Potato

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Yesterday, I decided to have a Baked Potato.

I love potatoes, I like them with lots of different toppings I like them mashed, baked, chipped, in potato cakes, I especially like Twice Baked Pototoes with ham and sweetcorn, and potato skins with bacon and cheese, or chilli.

But yesterday, I decided to be fancy and have a salad topping.

I spent ages, ages, finely chopping some red onion, a little bit of red pepper, some cherry tomatoes – it’s very laborious, chopping cherry tomatoes…..I added some rocket, black pepper, opened a can of crab meat, decided it looked lovely and needed more…

half way through opening the 2nd can of crabmeat (by the way, i’m also making lunch for himself here, not 2 cans of crabmeat all for myself!!) …I happened to look at the base of the can and realise the BBE was August 2012!!!!!

Now, i’m lenient enough with BBE dates at the best of times, but 8 months? hmmm, I decided to smell it, smelled ok, decided to taste a little, it tasted like sawdust, but it was going to at that stage when I knew the BBE date!

Sadly, I had already mixed in the first can to the salad so all my dainty choppping had to go in the bin, I offered the dog the 2nd can of crabmeat, she declined.

So, I started chopping again, less slowly this time, less neatly, quite crossly, I added some spinach to the mix and a can of tuna, 3 tablespoons Extra Light Mayo (i’m convincing myself it’s as good as the real thing) and divided the whole lot up over 2 baked (in the microwave) spuds.

It was delish, really delish, i’m converted to salad and potato. Of course the spuds were Maris Pipers which in my humble opinion are the most tastiest of all.

From a SW point of View – this meal was 1 syn, for the extra light mayo, which is actually quite nice (when you don’t have the real stuff beside it to compare to!)

Salmon and Asparagus Salad

A rainy day here and the Last thing I wanted to eat was salad but I bought a “healthy grill” in tesco last night and wanted to test run it!

2 grilled salmon fillets later and salads assembled (husband has no choice but to be on a Slimming World trend too!)

Rocket, baby spinach, cherry tomatoes, blueberries and tablespoon of honey mustard dressing (2 syns) with the grilled salmon and steamed asparagus. Delish!

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Recent Dinners

Here are some dinner ideas from during the last 2 weeks since I started in Slimming World.

This is a version of the “Tricolour Carbonara” from the SW books. My husband, who does not normally like carbonara said it was the nicest he ever had – it’s really light and very tasty!

I was doing a freezer hunt for the day’s meals and found a ham fillet at the bottom and decided to cook it, when it was cooked and I cut into it, it had a lot of fat running through the centre, which I hate so I decided to trim every single piece I could see off and cut the ham into small cubes to throw into a salad or carbonara. The carbonara I made by frying the ham cubes in a hot pan until slighly coloured, then softening a leek in fry light with a clove of garlic, added a chopped green chilli and a handful of frozen peas. I added dashes of water to keep things from sticking/burning. Meanwhile had pasta (250g wholewheat spaghetti) and in a bowl whisked 2 egg yolks with 3 tablespoons fat free fromage frais and 20g Parmesan grated
When pasta cooked, drain, keep a little of the water in the end, throw in the leek and bacon and take off the heat and stir in the egg and ffff mix and stir well.
Divided into 4 bowls and sprinkled with a little grated Parmesan.
(30g Parmesan is a healthy A but it’s split between 4 portions here)

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Friday Night Food – Burger and Chips SW Style

Junior1 had great fun making these with me. Into the food processor went a small onion which was finely chopped then salt and pepper, a tablespoon of ketchup and some dried oregano. We shaped them into burgers (“big one for daddy, medium for mammy and small for me”) and onto a hot griddle. The chips made in the usual way and I put the burgers into the oven after they were sealed.

I used a brown burger bun (from tesco) as my healthy B and some low fat Chedder cheese, rocket and tomato, with chilli ketchup and some cherry tomatoes on the side. Better than a Chipper take away any day 🙂

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Sirloin Steak with soy, ginger and honey glaze, with stir fried Veg and wholewheat noodles. I got the recipe from a Food Club i’m in on a forum, the recipe called for Duck, which i’m not a big fan of so I griddled the sirloin and made the glaze. I used a tablepsoon of sesame oil in the veg (3 syns between 2 servings) and soy sauce, and just a drop of soy on the noodles. Really really tasty.

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Lunch Ideas

As i’m following the Slimming World plan, I will add syn value in where I can, and hope i’m accurate in my calculating 🙂

Food is so important to me, I need it to look appealing and taste just as good. I don’t want to be on a “diet” eating diet muck, processed or otherwise…so I try to cook from scratch as much as possible while following the plan suggestions. I hate feeling deprived and I like to enjoy my food, I haven’t bought into the “food as fuel” idea just yet.

I try most mornings to have fruit for breakfast, sometimes with a “hifi” bar or sometimes with a slice of wholemeal bread. If I know i’m going to have a breadroll at lunch or whatever, I will just snack on fruit all morning to keep any hunger pangs at bay!

Some recent lunches i’ve had are as follows:

Salmon Fillet topped with a sprinkle of garlic powder and dried thyme and baked in the oven (wrapped in tinfoil) at same time as syn free chips (par boil or microwave with a few tsp water for 5 mins, then spray with fry light, onto baking paper on a tray and into the oven) and a salad of rocket, tomato, beetroot and balsamic vinegar (Syn Free)

 

Leftover Syn Free Bolonaise (Jamie Oliver Recipe) with asparagus and rocket and fat free vinegarette, and a sprinkle of fresh parmesan (about 5g)

 

Homemade Chicken Goujons (chicken fillet cut into goujons, dipped in egg and wholemeal breadcrumbs), served with salad and homemade coleslaw (shredded white cabbage, carrot, spring onion and a mix of extra light mayo and fat free natural yoghurt). Salad tossed with fat free vingerette and sprinkled with parmesan (5g)

 

Leftover Smoked Salmon Pasta (wholemeal pasta, smoked salmon, homemade pesto (3.5 syns) and a tablespoon ex.light garlic and herb philidelphia, served with rocket, spinach and watercress mix bagged salad, drizzled with balsamic vinegar

 

Chicken Salad – chicken breasts sprayed with a little fry light, sprinkled with cajun spice mix and under a hot grill, with sweetcorn, rocket and chopped tomatoes. I used Honey & Mustard Dressing that I diluted with a little bit of water to make it go further and had this with 50g of a wholemeal bread roll as my healthy B option.