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Fiery Asian Slaw

This is a great side dish for fish, chicken, beef, pork anything really!!
It is crunchy, has a kick and is so tasty that it gets your taste buds tingling and your mouth begging for more as so many flavours bounce off your tongue!!

Unfortunately it isn't syn free, but with all these fantastic superfree ingredients and so much flavour it is worth the small amount of syns it is!!

The whole batch is 5 syns on extra easy and i reckon as a side or in a salad it served about 4 people.

Ingredients

1 bag of slaw mix, i got mine from Asda, it had a ranch dressing in it, which my hubby had on his salad.
100ml fresh orange juice 2 syns
1 tbsp rice vinegar
1 tbsp balsamic vinegar
1 tsp sesame oil 2 syns
1 tbsp hot chilli sauce (sriracha) 0.5 syns
1 tsp grated ginger
½ tsp honey 0.5 syns
handful chopped coriander

Method

It couldn't be simpler, whisk all the wet ingredients together, then mix in the rest. let it rest for at least 30 minutes to let the flavours infuse.

Asian Style Chilli Beef

I loved this dish, it was sweet, sour, spicy, and salty all the flavours you expect from an Asian dish. You can serve it with noodles, rice salad, and even chips like i did.

Its is also very quick to make so perfect for when your in a hurry!

It is syn free on extra easy.

Ingredients

500g extra lean mince beef 5% fat or less
1 tbsp ginger
3 garlic cloves
2 red chillies one de-seeded and one sliced
2 lemon grass outer layers removed and chopped
3 tbsp light soy sauce
1 tsp sweetener
1 tbsp rice vinegar
coriander leaves
2 inches cucumber sliced
4 spring onions sliced

Method

Blitz the ginger, garlic one of the chillies and lemon grass in a blender with 2 tsp water.
In a pan sprayed with frylight brown the mince then add the garlic mix and fry for 1 minute. Stir in the soy sauce, sweetener, vinegar and 50ml water and simmer until the meat starts to get sticky, stir in the coriander then serve with the cucumber and spring onions.

No Butter Chicken Curry

Butter Chicken on Slimming World, who'd have thought, ok so technically there isn't any butter in it, but it melted like butter and was so flavoursome!!

This has got to be one of the most tastiest currys i have had. You can make it as spicy as you want, by adjusting the chilli flakes. Get this it is SYN FREE!! yes i said syn free on extra easy.......

The batch i made served 4

Ingredients

4 chicken breast diced

2 red onions chopped

2 inches of grated ginger

1 tsp sweetener

2 tsps cumin seeds

1 tsp turmeric

2 tsp chilli flakes

1 tbsp garam masala

2 tsp cinnamon

1 tbsp tomato puree

500 ml chicken stock

salt and pepper

handful chopped coriander leaves

½ cup fat free yogurt optional, i didn't use it.

Method

In a large pan sprayed with frylight, fry the onions until soft and golden, to stop them burning before they are soft, every 5 minutes, i put a dash of water in with them and cover the pot for 2 minutes, this helps them become soft like butter, you will need to fry them for about 30 minutes.

Add the ginger and the next 7 ingredients stir into a paste and cook for 1 minute, then add the chicken, stir to coat the chicken and cook for 3 minutes, stir in the stock and season, bring to a boil then simmer over a low heat for 1 hour.

If using the yogurt, remove from the heat and stir it in then serve. I served mine with Butternut Squash and Coriander Fried Rice, and sprinkled it with the coriander leaves.

Orange and Ginger Tilapia

This dish has become one of my favourites, it is light, refreshing and so tasty. I've been told you should eat the colours of a rainbow in your meals, well this one certainly is colourful, it makes it look so appetising, but believe it tastes as good as it looks.

I served the fish with an Orange and Balsamic Orzo Salad and some mixed green lettuce.

This dish is 1 syn on extra easy.

Serves 2

Ingredients

4 Tilapia fillets
1 tsp finely grated orange zest
3 tbsp freshly squeezed orange juice ½ syn
1 inch of grated ginger
2 tsp chilli sauce ½ syn
salt and pepper

Mix all but the fish together, pour into a bowl and lay the fish in, let them marinade for 30 minutes to an hour.
Heat a frying pan sprayed with frylight until very hot then cook the fish for 3 minutes each side.

Steamed Thai Salmon

This is a beautiful light Thai dish, full of flavour!!

The original recipe called for the salmon to be grilled but i decided to steam the salmon instead as it remains nice and moist and enhances the flavours, plus it is healthier.

I served it with stir fried vegetables and noodles. I used the marinade from steaming it as a sauce for the vegetables and noodles, so the flavour ran through the whole of the dish.

I used a wok and a bamboo steamer. I put a plate in the steamer with the salmon and marinade on top. A trick to getting the plate back out the steamer is to put a clean new j cloth under the plate with the edges hanging over the side of the steamer, then you can take the plate out with the cloth, and that way you won't spill anything, as you are left with lots of lovely juices that you don't want to waste!

This dish serves two and is 1 syn each on extra easy.

Ingredients

1lb salmon fillet

1 inch ginger

2 red chillies

3 garlic cloves

¼ cup light soy sauce

1 tbsp fish sauce

1 tbsp rice vinegar

1 tsp sesame oil 2 syns

handful thai basil leaves torn

A selection of vegetables of your choice, enough for two. I used broccoli, mushrooms, peppers, chilli, spring onions and thai basil.

Dried egg noodles, cooked as per packet instructions.

Method

In a blender blitz the chilli, ginger and garlic, divide it into two portions.

In a bowl mix together the rest of the ingredients apart from the salmon. Add one portion of the chilli mixture to the sauce.

Place the salmon on a plate and put into the steamer on top of a j cloth, pour half the marinade over the salmon, leave for 10 minutes.

Fill the wok with water, up to the where the bottom of the steamer will sit, bring to a boil, place the steamer in the wok, turn the heat down to a simmer, and cook for 10 minutes, or until the fish is cooked to your liking.

Take the steamer out the wok and with the j cloth lift out the plate, be careful it will be very hot.

Empty the water out the wok and spray with frylight, add the broccoli and mushrooms and stir fry for 2 minutes, then add the rest of the vegetables and the second portion of the chilli mix, stir fry for 1 minutes, then pour in the remaining sauce and any juices from the salmon, stir fry for 1 minute, add the cooked noodles to the wok, warm through then serve with the salmon.

Char Siu Pork Roast

This is a slow cooker dish. It isn't syn free, but it is so delicious it is worth the syns. Full of lovely Chinese ingredients and the pork ends up so tender and juicy.

It is very versatile too, you can serve it with rice, pasta, jacket potato, or even in a bun as a pulled pork sandwich.

The whole dish is 16 syns on extra easy, i made 6 portions out of the whole pot.

Ingredients

2 lbs of boneless pork, loin, shoulder or leg, cut all the fat off

¼ cup of light soy sauce

¼ cup hoisin sauce 10 syns

2 tbsp tomato ketchup 1 syn

1 tbsp honey 3 syns

2 tsps garlic finely chopped

2 tsps ginger finely chopped

2 red chillies finely chopped

1 tsp sesame oil 2 syns

½ tsp five spice

½ cup chicken stock

Method

Combine all the ingredients apart from the pork in a large plastic bag, add the pork and rub in the marinade, marinade for at least 4 hours, i done mine over night.

Place the pork and marinade into the slow cooker and cook on low for 8 hours.

Remove the pork and shred it, return to the marinade and warm back through then serve.

Ginger and Coriander Baked Tilapia

This is a light refreshing dish, full of superfree. The fish is light, moist and flaky with a delicate flavour, but it stands up to the punchy flavours of the sauce. The flavours just dance on your tongue.

This dish serves 2 and is 2 syns on extra easy per person.

Preheat oven 200c, 400f, gas mark 5

Ingredients

4 tilapia fillets

3 garlic cloves finely chopped

1 inch ginger grated

1 red chilli finely chopped

handful coriander leaves

2 tbsp light soy sauce

1 tsp sesame oil (2 syns)

1 tbsp shaoxing rice wine (2 syns)

Stir Fried Vegetables

1 onion chopped

1 red pepper chopped

½ chinese leaf lettuce

8oz oriental mushrooms

½ head broccoli

1 red chilli sliced

1 tbsp soy sauce

1 tsp fish sauce

remaining juices from the fish

handful coriander leaves

Method

Lay the fish in a baking tray sprayed with frylight.

Combine the garlic, ginger, chilli, light soy sauce, shaoxing rice wine, sesame oil and coriander together, pour over the fish. Bake for 8 minutes.

Spray a hot wok with frylight, add the broccoli with 2 tbsp of water to create some steam to help it cook, add the stems of the chinese leaves and onions, fry for 1 minute, add the red pepper, chilli and mushrooms, fry for 2 minutes, add the soy sauce, fish sauce and remaining juices from the fish, fry for 1 minute the stir in the chinese leaves and coriander.

Serve up the vegetables and lay the fish on top, spoon over sauce and serve with basmati and wild rice.

Stir fried Vegetables and Noodles

This is a noodle dish i made to go with the Asian Flank Steak. It is full of superfree tasty vegetables, you can use whatever vegetables you want, i used what i like and goes well with Asian flavours.

You could have this as a vegetable dish by itself or add chicken or pork to it.

It's syn free on extra easy.

Ingredients

1 onion chopped

1 red pepper diced

a small head of broccoli

a bunch of asparagus chopped into 4

1 cup edamame beans

8oz oriental mushrooms

2 portions of dried medium noodles cook as per packet instructions

1 inch ginger grated

1 garlic clove grated

¼ cup light soy sauce

1 tsp fish sauce

1 tsp chilli flakes

handful thai basil leaves

Method

In a hot wok sprayed with frylight, fry the onion for 1 minutes, add the broccoli with 1 tbsp of water, then add the asparagus, pepper, and edamame beans, stir fry for 2 minutes, add the mushrooms and fry for 2 minutes, mix up the ginger, garlic, soy, fish sauce and chilli flakes and pour into the vegetables, stir in and then add the cooked noodles, heat everything through, tear over the thai basil leaves and serve.

Slimming Tips

Fiery Asian Slaw

Asian Style Chilli Beef

No Butter Chicken Curry

Orange and Ginger Tilapia

Steamed Thai Salmon

Char Siu Pork Roast

Ginger and Coriander Baked Tilapia

Stir fried Vegetables and Noodles

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