Slimming World Chicken Fried Rice - who would have thought you could have all those words in one sentence? This is a great recipe - especially when you're missing the takeaways...well, never fear, the fakeaway is here! For added comfort food - you can make SW chips to go along with this, or Mayflower Curry Sauce for a real Chinese takeaway taste!
Two chicken Breasts
Chinese 5 spice
Sesame Seeds (Healthy Extra B)
Sesame Oil - optional (6 syns)
Slimming World Chicken Fried Rice
Boil the rice and set aside to cool
Heat sesame oil in pan and add the chicken. Cook the chicken part through then add chopped spring onions. Add 20g sesame seeds and allow them to toast in the pan. This will release a gorgeous smell!
Add Chinese 5 spice to the pan and a splash of soy sauce and a splash of oyster sauce.
Once the chicken is cooked through, add the boiled rice and a little more soy sauce and oyster sauce. Mix thoroughly.
Make a hole in the middle and add two mixed eggs. Stir constantly (like making scrambled eggs). Once the egg is cooked through, mix it altogether.
Chicken fried rice - done!
I serve this with mayflower curry sauce - around 4 syns per portion - and slimming world chips for a great takeaway substitute / stodgy dinner for when you feel like you just need carbs!
Whilst in Corfu, Greece on honeymoon last summer, we decided to take a day trip to Parga and Paxos. Parga is nestled in the north-western region of Epirus, on mainland Greece, and Paxos is a small island to the south of Corfu. Legend has it that Paxos was created by Poseidon who struck Corfu with his trident to separate Paxos to create somewhere for he and his wife to have some peace and privacy.We booked the trip through our rep at the hotel and cost us around £30 each. I must say that when we set off, we didn’t know that the journey to Parga took approximately 2 hours – something that I think may well have put us off if we knew before going.You leave from Corfu Town harbour and sail past the spectacular Old Town and the fortress. It was pretty smooth sailing all the way to Parga, which was stunningly beautiful. We sailed past an archetypal Greek chapel on a lonely island on our approach, which set the scene for our visit to the pretty little town, and docked at the main jetty.
Walking along the front, you realise that this is a holiday destination for not only foreigners, but for Greeks too. The sea was full of families splashing and swimming and it really was breath-taking. We wandered through the cobbled streets and soaked up not only the sun, but the gorgeous architecture before settling on a seafront café for lunch, looking out to the small chapel on its own island, and with the castle looming over you. We then made our way back to the boat and set off for Paxos.As we sailed away and looked back, you could see the beautiful colours of all the houses – an elderly man next to me told me that in fishing villages – in Britain and abroad – you often find different colour painted houses as this was how the fisherman could identify their houses from off the coast. Staring back at the vista, it’s a lovely thought that even whilst miles away from land, you can still look back at home.
A short 30 minute boat ride later, we arrived on the island of Paxos. The temperature had been building all day and was now peaking at around 40 degrees celsius. Nevertheless, Paxos was gorgeous and we went to look around. We walked along the harbour front and up the cobbled streets into beautiful little squares. Prominent on the island of Paxos is the beautiful purple Bougainvillea flowering shrubs that cover much of Western Greece and does not discriminate – growing outside of impressive stately looking habitats, as well as on the terraces of small little dwellings.
Down one of the cobbled streets we saw something great – I was determined to get a picture, although my husband was horrified – it was an elderly Greek man with a sign offering boat hire. The man was sat on a wooden chair but had fallen asleep in shade from the midday heat. I took a picture and it was like a postcard. I’m so proud of that picture.
We stopped off for ice cream and a drink (can you tell we were hot?!) and then wandered along to the mouth of the harbour. Every table out in the shaded square had fragrant herbs in pots, and the smell of mint pervaded the air. The road had the marina path along one side, and houses on the other side – some with the most amazing gardens. We arrived at a small pebble beach that stretched no more than 6 metres from the edge of the water to the wall along the road. There were lots of kids playing in the water and locals lying on the beach so we decided to join them in a bid to relax and enjoy the sun…It was around 2 minutes after we lay down that we heard a speedboat approaching the mouth of the marina and WHOOSH! It caused a huge wave that swept right up the beach and quite literally swept right over us to our heads! By complete luck I reacted enough to lift my bag up (containing my SLR camera!) whilst still completely horizontal. You should have seen us – still fully clothed and soaked right through, as were our shoes lying next to us and, quite ironically, our towels too. In fact the only thing that was dry was the bag with the camera in it – talk about lucky!
Well, it was hot anyway and this served as a slightly unorthodox but effective way of cooling off! We squelched our way back to the harbour and hopped back on the boat to set off back to Corfu Town. A long, but enjoyable day. I would say that if you are easily bored, or perhaps have small kids, this trip wouldn’t be for you as the boat journey is a huge part of the day, but for me – experiencing new parts of Greece was definitely worth it.
This is a really straightforward dish - as my husband commented last night, it seems like a complicated and time-consuming dish but it's actually really simple.
5% beef mince - 500g
Onions - 2
3 cloves of garlic
Chopped tomatoes - 2 cans
4 chestnut Mushrooms
1/2 Carrot - grated
Tomato puree - 1 tablespoon
1 beef stock cube - crumbled into sauce
250g fat free yogurt
Pinch of mixed herbs
Slimming World Lasagne
I make it just as I would my bolognese then pop it into a casserole dish, top with the white sauce and Lasagne sheets, then leave it for 30 minutes in the oven at 180 degrees celsius.
Chop the two onions and crush the three cloves of garlic. Coat the pan in frylight and slowly cook the onions. Once they are softened, add the garlic and the herbs. I find if I add the herbs at this point, you get a much nicer flavour through the dish.
Add the mince and break it up. Cook through for 5 minutes then add the chopped tomatoes, puree and 1/2 carrot. Crumble up a stock cube and stir through.
Meanwhile, add the quark, yogurt and grated Parmesan into a bowl and mix thoroughly. Season with salt and pepper and a small pinch of mixed herbs.
Take half the meat sauce mixture and line the bottom of a casserole dish. Add the Lasagne sheets and top with half the white sauce mix. Repeat again until all the ingredients are used. I then top with a little more Parmesan - around 30g to help it brown and crisp up in the oven.