1600g potatoes, peeled and thinly sliced. 1400g bacon, all visible fat removed, roughly chopped. 1Brown the bacon and onion in a pan using Frylite. 1Mix the sliced potatoes, broccoli, bacon & onions together in the dish and spread out into an even layer. 1Pour the stock over the potatoes, loosely cover with foil & bake in the oven for about 30-40 mins. 1Once the potatoes have softened, spoon over some of the stock then add the cheese & bake for a further 20 mins until browned
Mix well & set the SynFreePotatoSalad aside in the fridge until you’re ready to serve. However, the traditional potatosalad isn’t very SlimmingWorld friendly with all that mayonnaise, so we decided to make our own SynFreePotatoSalad
I tend to keep a bag of these in the freezer as I’m the only one who likes sweet potato fries so it’s quick and easy to whip out a single portion for myself
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8 slices of lean bacon (1 per chicken thigh). Now season each chicken thigh with peri peri seasoning or similar and wrap a slice of bacon around each and sear in the dish over high heat for 5 minutes, turning occasionally. 8 slices of lean bacon (1 per chicken thigh)
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