Serves 4
Ready in 1 hour 10 minutes
Freezer Friendly
Syns - Free on Extra Easy
Ingredients
4 x small baking potatoes, unpeeled
low calorie cooking spray
1 tbsp each of finely chopped rosemary and dried chilli flakes
finely sliced spring onion and red chilli and sweet smoked paprika, to garnish
salad leaves, to serve
For the Chilli
198g/7oz extra lean minced beef
2 garlic cloves, peeled and finely chopped
1 tsp ground cumin
400g can chopped tomatoes
1 large red chilli, deseeded and very finely chopped
sea salt and freshly ground black pepper
1 tsp red wine vinegar
200g canned red kidney beans, drained and rinsed
Method
1. Preheat the oven to 200c/Gas 6. Prick each potato all over and spray with a little low calorie cooking spray. Place them directly onto the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed.
2. Meanwhile make the chilli by heating a large non-stick frying pan over a high heat. Add the minced beef and stir-fry for 6-8 minutes or until lightly browned. Stir in the garlic, cumin, tomatoes and red chilli and season well. Cook for 20 minutes to reduce the sauce or until it thickens, stirring from time to time to prevent sticking. Remove from the heat, stir in the vinegar and kidney beans. Set aside and keep warm.
3. When cooked, cut each potato in half lengthways. Scoop out the flesh (keeping it for another use such as mash) and leave a layer of potato at least 5mm/1/4in thick on the skin. Spray again with the low calorie cooking spray and arrange in a single layer, skin-side down, on a wire rack set in a roasting tin.
4. Season generously with sea salt and sprinkle over the rosemary and chilli flakes. Return to the oven and bake for 15-20 minutes, turning half way through, until crisp and golden brown.
5. Remove from the oven and place on a platter, cut sides up. Spoon the chilli into the potato skins, sprinkle over and sliced spring onions, red chilli and sweet smoked paprika and serve immediately with salad leaves.
Tampilkan postingan dengan label Dinner Recipes - Potatos. Tampilkan semua postingan
Tampilkan postingan dengan label Dinner Recipes - Potatos. Tampilkan semua postingan
Slimming World - Mini Cajun-Style Chicken Kebabs with Spicy Wedges
Serves 4
Ready in 1 hour
Syns - Free on Extra Easy
Ingredients
2 large baking potatoes, unpeeled
low calorie cooking spray
4 tbsp paprika
4-5 tsp sea salt
2 tsp dried oregano
For the Kebabs
3 skinless chicken breasts, cut into bite-sized pieces
2 tbsp Cajun spice powder
2 tbsp light soy sauce
juice of 2 limes
salt and freshly ground black pepper
1 large red pepper and 1 large green pepper, deseeded and cut into bite-sized pieces
fat free natural yogurt mixed with chopped parsley, to serve
Method
1. Preheat the oven to 200c/Gas 6. First make the spicy wedges by cutting the potatoes into long, thick wedges and placing them on a non-stick baking sheet. Lightly spray the wedges with low calorie cooking spray. Mix together the paprika, sea salt and dried oregano and toss with the potatoes to coat evenly. Place in the oven and cook for 20-25 minutes or until golden and tender.
2. Meanwhile place the chicken pieces in a mixing bowl. Mix together the Cajun spice powder, soy sauce and lime juice and spread onto the chicken and toss to mix well. Season well.
3. Divide the chicken and pepper pieces between 12 mini pre-soaked bamboo skewers or metal skewers. Place the chicken skewers under a hot grill and cook for 10-12 minutes turning over once or until cooked through. Serve immediately with the spicy wedges and yogurt dip.
Ready in 1 hour
Syns - Free on Extra Easy
Ingredients
2 large baking potatoes, unpeeled
low calorie cooking spray
4 tbsp paprika
4-5 tsp sea salt
2 tsp dried oregano
For the Kebabs
3 skinless chicken breasts, cut into bite-sized pieces
2 tbsp Cajun spice powder
2 tbsp light soy sauce
juice of 2 limes
salt and freshly ground black pepper
1 large red pepper and 1 large green pepper, deseeded and cut into bite-sized pieces
fat free natural yogurt mixed with chopped parsley, to serve
Method
1. Preheat the oven to 200c/Gas 6. First make the spicy wedges by cutting the potatoes into long, thick wedges and placing them on a non-stick baking sheet. Lightly spray the wedges with low calorie cooking spray. Mix together the paprika, sea salt and dried oregano and toss with the potatoes to coat evenly. Place in the oven and cook for 20-25 minutes or until golden and tender.
2. Meanwhile place the chicken pieces in a mixing bowl. Mix together the Cajun spice powder, soy sauce and lime juice and spread onto the chicken and toss to mix well. Season well.
3. Divide the chicken and pepper pieces between 12 mini pre-soaked bamboo skewers or metal skewers. Place the chicken skewers under a hot grill and cook for 10-12 minutes turning over once or until cooked through. Serve immediately with the spicy wedges and yogurt dip.
Slimming World - Mexican Bake
Serves 1
Ready in about 35 minutes
Green FREE Extra Easy FREE
Add 5 and half syns if not using the reduced fat cheddar cheese as a healthy extra
Ingredients
7oz/198g potatoes, peeled and cut into bite-size chunks
1 tomato, roughly chopped
1 small red onion, roughly chopped
2 garlic cloves, crushed
1 small red pepper, deseeded and finely chopped
7fl oz/198ml passata
1 tsp groun cumin
half a teaspoon dried oregano
A handful of fresh coriander, chopped, reserve some to garnish
Salt and Freshly ground black pepper
42g reduced fat cheddar cheese, grated
Crisp green salad, to serve
Method
1. Preheat your oven to 180c/350f/Gas 4. Boil the cubed potatoes for 5-6 minutes, then drain and set aside.
2. Meanwhile, place the tomato, onion, garlic, pepper and passata in a pan with the cumin oregano and most of the coriander. Bring to the boil, season to taste, and then reduce the heat to low and cook for 5-6 minutes. Remove from heat, stir in the potatoes and transfer to an ovenproof dish.
3. Sprinkle over the cheese and cook in the oven for 15-20 minutes or until golden and bubbling. Garnish with the remaining coriander and finish with a twist of black pepper. Serve with a crisp green salad.
Ready in about 35 minutes
Green FREE Extra Easy FREE
Add 5 and half syns if not using the reduced fat cheddar cheese as a healthy extra
Ingredients
7oz/198g potatoes, peeled and cut into bite-size chunks
1 tomato, roughly chopped
1 small red onion, roughly chopped
2 garlic cloves, crushed
1 small red pepper, deseeded and finely chopped
7fl oz/198ml passata
1 tsp groun cumin
half a teaspoon dried oregano
A handful of fresh coriander, chopped, reserve some to garnish
Salt and Freshly ground black pepper
42g reduced fat cheddar cheese, grated
Crisp green salad, to serve
Method
1. Preheat your oven to 180c/350f/Gas 4. Boil the cubed potatoes for 5-6 minutes, then drain and set aside.
2. Meanwhile, place the tomato, onion, garlic, pepper and passata in a pan with the cumin oregano and most of the coriander. Bring to the boil, season to taste, and then reduce the heat to low and cook for 5-6 minutes. Remove from heat, stir in the potatoes and transfer to an ovenproof dish.
3. Sprinkle over the cheese and cook in the oven for 15-20 minutes or until golden and bubbling. Garnish with the remaining coriander and finish with a twist of black pepper. Serve with a crisp green salad.
Slimming World - Filo, Spinach and Feta Tartlets
Serves 4
Ready in about 50 minutes
Syns - Green 4 and a half
Extra Easy 4 and half
Ingredients
567g potatoes, peeled and chopped into small cubes
1 jumbo sheet filo pastry, measuring about 17x10in/43x25cm
Fry light
6 spring onions, finely sliced
2 garlic cloves, finely chopped
170g baby spinach leaves, roughly chopped
Salt and freshly ground black pepper
113g reduced fat feta cheese
a pinch of grated nutmeg
312g cherry tomatoes
A handful of fresh parsley, finely chopped
Method
1. Preheat your oven to 200c/400f/Gas 6. Cook the potatoes in a large pan of boiling water for 8-10 minutes or until just tender. Drain and set aside.
2. Cut the filo pastry sheet in half, then cut each half into four. So you have eight squares approximately 6x6in/15x15cm. Spray four non-stick, individual tartlet tins once with Fry light and use a pastry brush to grease the inside of the tins thoroughly.
3. Spray each square of pastry with fry light. using the pastry brush to coat them evenly. Stack two squares of pastry on top of each other at a slight angle and use to line each tin. Bake the filo tartlets in the oven for 8-10 minutes until crispy and golden. Remove and allow to cool.
4. To make the filling, spray a large non stick frying pan with fry light. Stir fry just over half the spring onions with the garlic and spinach for 6-8 minutes, or until the spinach has wilted. Season well and remove from the heat. Crumble the feta cheese into the spinach mixture, add the netmeg and toss together.
5. Spray a large frying pan with fry light and stir fry the potatoes for 5 minutes or until lightly browned. Add the remaining spring onions and tomatoes and cook for a further 1-2 minutes.
6. Carefully removed the cooled tartlets from the tins. Divide the spinach mixture between the filo shells and finish with a twist of black pepper. Serve with the potatoes, tomatoes and spring onions, garnished with parsley.
Slimming World - Egg and Potato Pie
Serves 3
Ready in about 50 minutes
Syns Green 1* Extra Easy 1*
add 5 and half syns if not using the Cheddar cheese as a healthy extra
Ingredients
2 eggs
142ml semi-skimmed milk
salt and freshly ground black pepper
Fry light
227g potatoes, peeled, cooked and thickly sliced
126g tomatoes, skinned and sliced
126g reduced fat cheddar cheese, grated
A small handful of fresh parsley, finely chopped
Method
1. Pre heat the oven to 180c/350f/ Gas 4. Beat the eggs thoroughly, then add the milk and seasoning.
2. Spray a pie dish with fry light. Add a layer of potato, then tomato, followed by a sprinkling of cheese and 2-3 tbsp of the egg mixture. Repeat the layers, finishing with the rest of the cheese, then pour over the remaining egg mixture.
3. Bake for about 40 minutes until set and cheese topping is golden brown. Garnish with parsley and serve.
Slimming World - Cheesy broccoli and potato bake
Green - Free
Serves 4 - Ready in about 1 hour
Ingredients
12oz/340g potatoes, peeled and cubed
14oz/397g broccoli florets
Fry Light
1 onion, sliced
7oz/198g cherry tomatoes, halved
7oz/198g frozen peas
3 large eggs
1 tsp dried red chilli flakes
7oz/198g quark
3 garlic cloves, crushed
A small handful of fresh parsley, chopped
Salt and freshly ground black pepper
4oz/113g vegetarian Cheddar cheese, grated
Method
Preheat the oven to 200c/400f/Gas 6. Place the cubed potatoes in a pan of boiling water and simmer until tender. Drain and set aside. Meanwhile, boil the broccoli florets for 2 minutes, drain and set aside.
Spray a heavy-based frying pan with Fry light. Stir-fry the onion for 3-4 minutes over a medium-high heat. Add the broccoli, tomatoes and peas and cook for a further 1-2 minutes. Stir in the potatoes and transfer to an ovenproof dish.
Whisk the eggs with the chilli, quark and garlic until smooth. Add the parsley and season to taste. Pour over the vegetables, sprinkle the cheese on top and bake for 30-35 minutes.
Slimming World - Baked Potato Skins With Dips
Free on Green
Serves 4
Ingredients
4 medium baking potatoes
For the yogurt dip
150 ml low-fat natural yogurt
2 garlic cloves, crushed
1 tbsp spring onions, sliced
For the mustard sauce
150 ml low-fat natural yogurt
2 tbsp wholegrain mustard
1 jalapeno chilli, chopped
For the tomato salsa
2 medium tomatoes, chopped
3 tbsp red onion, finely chopped
1 tbsp fresh chopped parsley
1 green pepper, seeded and chopped
dash of splenda
Method
Scrub the potatoes and place on a baking sheet. Cook in the oven at 200c for 1 hour or until soft. Remove and cool. Cut the potatoes in half lengthways and scoop out the centres with a teaspoon, leaving a 1 cm thickness shell.
Sprinkle the skins with a little salt and place the potatoes in the oven for 10 minutes or until crisp.
Mix the yogurt drip ingredients together. Mix together the mustard sauce ingredients. Finally mix the tomato salsa ingredients together.
Place the tomato salsa in each potato skin. Pour over either the yogurt or mustard sauce and serve.
Tip: Prepare the skins a day in advance for ease and speed. Pop them in the oven to warm them through before serving.
Hash Brown Potatoes with Baked Beans
Free on Green
If using milk as healthy extra
Serves 6
Ingredients
For the baked beans
225g dried navy beans, soaked overnight
150 ml vegetable stock
2.5g dried mustard
1 onion, chopped
30ml (2 tbsp) dark molasses
225g tomatoes, peeled, chopped
15ml tomato puree
15g fresh chopped basil
ground black pepper
For the Potato Cakes
675g peeled, cubed potatoes
30ml semi skimmed milk
1 onion, chopped
1 garlic clove, crushed
Fry light
Method
Drain the soaked beans and rinse well under cold water. Drain and put in a large saucepan with 475 ml water. Bring the beans to the boil and boil rapidly for 10 minutes. Reduce the heat to simmer, cover and cook for 1 hour or until the beans are cooked, topping with water if necessary.
Drain the beans and return them to the pan. Stir in the vegetable stock, dried mustard, onions, molasses, tomatoes, tomato puree and basil. Season well and cook for 15 minutes or until the vegetables have cooked.
Meanwhile, make the potato cakes while the beans are cooking. Cook the potatoes in boiling water for 20 minutes or until soft. Drain well and mash with the milk.
Add the onion and garlic, mixing well and form into twelve equal sized cakes. Spray a non stick frying pan with fry light. Cook the potato cakes for 15 to 20 minutes, turning once until golden brown. Serve hot with the baked beans.
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