Thursday, 15 December 2016

This recipe is one of my ultimate faves...

Creamy White Wine Chicken With Mushrooms & Leeks, Served With Boiled Rice.

Recipe serves 2. Just 1.5 syns (1 for the wine and 0.5 for the creme fraiche) plus half hexa (15g parmesan)

The garlic bread is from ALDI and is 5 syns per slice.

What you'll need -

  • 2 chopped chicken breasts.
  • 1 sliced leek.
  • Half of a small chopped white onion.
  • 150g sliced mushrooms.
  • Half tsp lazy garlic.
  • Half tsp chilli flakes (optional but we love it with a kick)
  • 30g grated parmesan (half of your hexa)
  • 300ml chicken stock. 
  • 62ml dry white wine (2 syns)
  • 2 tbsp reduced fat creme fraiche (for this ive used ASDA 'good and counted' creme fraiche which is only 0.5 syns per tbsp! - i also like using sainsburys 'lighter' creme fraiche which is 1 syn per tbsp.

Method -

  • In a pan, fry the leek, mushrooms,onion, garlic and chilli flakes in fry light.
  • Once softened add in your chicken breasts and let it seal but don't cook through! It will cook in the sauce, this keeps the chicken nice and juicy!
  • Once sealed (after a minute or so) add in the white wine and let it sizzle and reduce right down! 
  • Then add in your chicken stock and some cracked black pepper, turn down the heat and let it simmer for 20 - 25 minutes until the stock has reduced by half.
  • Add in your parmesan, stir and let it heat through.
  • Then add in 2 tbsp creme fraiche and let it simmer away until its bubbling and hot! 
  • Serve with boiled rice. This dish also goes well with garlic bread ;) You can also stir this through cooked pasta for a beautiful pasta sauce! 
I hope you enjoy, please tag me in your photos on instagram if you try it and let me know what you think! Lots of love! H xxx

Friday, 2 December 2016

Chinese Chicken Curry - 4 syns!

Who doesn't love a good fakeaway?! Chinese chicken curry is one of my faves and this recipe will not disappoint!

4 syns per person (for 28g of mayflower curry powder, which can be found in home bargains)

What you'll need -

  • Half a finely chopped onion.
  • 150g chopped mushrooms.
  • Handful of frozen peas.
  • 1 roast chicken.
  • Quarter tsp lazy garlic,
  • Pinch of chilli flakes.
  • Mayflower chinese curry powder (you can use either medium or hot, i have used the medium but i cant tell the difference really!)
Method -
  1. Fry the onion, garlic. chilli, mushrooms in frylight, once softened add in the frozen peas.
  2. Mix the curry powder with 350 ml cold water, microwave for 3 mins then take out and whisk until its no longer lumpy. Put it back in the microwave for a min and whisk again if its too lumpy.
  3. Add the curry sauce to the pan with the onions etc in, then pull off the meat from the roast chicken and add it in! Add a little more water if you feel its needed! 
  4. Let it simmer for 10 minutes on low and then its ready,
  5. You can also put it in the oven on low for 30 mins if you have a crockpot type of dish with a lid on. 
Hope you enjoy! Hayley xx


Thursday, 1 December 2016

Syn Free Bolognese

Yummy Scrummy Syn Free Bolognese

What you will need -

·         500g 5% or less beef mince
·         1 finely diced medium sized onion
·         1 finely diced medium sized carrot
·         150g finely chopped button mushrooms
·         1 tsp lazy garlic
·        Half tsp chilli flakes or lazy chilli (this is optional but gives it a nice kick)
·         Fresh torn leaves of basil
·         1 beef oxo cube
·         1 tsp dried mixed Italian herbs
·         2 tbsp balsamic vinegar
·         Black pepper
·         1 tin chopped tomatoes
·         1 carton passata (Or i sometimes just use 2 tins of chopped tomatoes instead)
·         200ml water
·         1 tbsp tomato puree


      1.    Fry the mince until browned with the beef oxo cube crumbled in.
2.       Add in the onion, carrot, garlic, chilli and mushrooms to the beef and fry until softened.
3.       Then add in the mixed dried herbs and fresh basil.
4.       Add in 2 tbsp balsamic vinegar and let it sizzle and reduce.
5.       Then add the chopped tomatoes, passata, tomato puree, 200 ml water and lots of cracked black pepper.
6.       Stir and cover loosely with a lid or some foil making sure there's a little room for the heat to escape.
7.       Simmer away on low stirring occasionally for at least an hour, this will create a gorgeous ragu. I usually have mine simmering for a couple of hours. Don’t be afraid to add a little more water if it becomes too thick!

Serve with your favorite pasta and enjoy!


Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta - just half a syn for the creme fraiche, using half hexa allowance of parmesan.

What you’ll need –
·         2 chicken breasts.
·         Frylight.
·         Half a finely chopped small onion.
·         Half a green, red and yellow pepper finely chopped.
·         200g dried pasta.
·         ¼ tsp chilli flakes.
·         Cajun seasoning – some for the sauce and some to coat the chicken in. I used J D seasonings Cajun mix which you can find online – or use any Cajun mix you want.
·         ½ tsp lazy garlic.
·         Reduced fat crème fraiche – I used ASDA good and counted which is just HALF a syn per tbsp.
·         30g grated parmesan.
·         300ml chicken stock.

Method –
1.       Coat the chicken breasts in some Cajun seasoning, and oven cook for 25 – 30 minutes on 190 making sure they are cooked through, once cooked, slice,  cover with foil and set aside.
2.       In a pan, fry the onion, garlic, peppers and chilli until softened, then add in 2 tsp Cajun seasoning.
3.       Add in your chicken stock and let it simmer away on low until the stock has reduced down by half.
4.       Meanwhile cook your pasta according to packet instructions and once cooked drain and set aside.
5.       Add in the parmesan and simmer for a few minutes
6.       Add 2 tbsp reduced fat crème fraiche and heat through
7.       Add your cooked pasta to the sauce and stir, simmer for a few minutes until its all nice and hot!
8.       Separate into two bowls, then add the chicken breast on top. Delicious!
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