frozen peasPlace a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. Taste and adjust seasonings if necessary.
25lbs of chicken breast, cut in chunks. 12 cups/480ml of chicken stock. 1½ tbs of sukrin (or other sweetener of choice). 1freshly chopped corianderSpray a frying pan with spray oil, over a medium high heat. Add the onion, ginger and garlic and fry for approx 5 mins till golden. 1Stir in the cumin, coriander, garam masala, turmeric and chilli powder and to coat. 1Add the passata and stock, then bring to a boil. 1Reduce heat and simmer for approx 10 mins till onions have fully softened. 1Spray the same pan with spray oil. 1Add thechicken breast and fry till golden on all sides. 1Pour in the sauce from the blender. 1Let it simmer until chicken is cooked through (about 8 mins). 1Then add in the creamed coconut, coconut extract, yoghurt and sukrin. 1Mix the cornstarch with a little cold water to make a slurry. 1Pour this into the pan and keep stirring till sauce is nice and smooth and creamy
I can honestly say this was thebest low syn cake I’ve made on Slimming World. I get a bit sick of seeing the phrase ‘stiffly whisked egg whites’ whenever I went to make a pudding or cake on Slimming World, don’t you
If you’ve used a whole chicken, you’ll need to remove the bird and place to one side while you pour all the stock through your fat gravy separator and wait until all the fat has risen to the top, then pour the fat free stock back in to your slow cooker
Put the butter in a small saucepan and melt gently on a low heat. This banana bread is easy to make, super tasty – certainly thebest banana bread I’ve ever made – and a little bit healthier than a normal cake
Break up thechicken carcass and add to the pot. for thesoup base. Fry for a further few mins. 11 Roast Chicken Carcass. 1for thesoup. 1some leftover cooked chicken. 1olive oil spraySpray a large pot with olive oil spray over a medium high heat, add the onion, carrots, garlic and mixed herbs and fry for a few mins to soften. Bring to a boil and then reduce heat to low, cover and simmer for approx 2 hours (the longer you can simmer the better, as it improves the flavour of the base, If you haven’t got a chicken carcass, you can use 2 litres of ready made chicken stock). 1Drain thesoup base over a sieve, so that you just have the liquid/stock and set aside. 1Clean pot and spray with some low calorie spray, add the onion, carrots and celery and fry approx 5 mins to soften. 1Add the cumin and coriander and stir to coat. 1Pour in the stock and lentils and bring to a boil, simmer for approx 45 mins, until lentils are softened. 1Add in thechicken and continue to simmer for approx 10 mins
1 (or other sweetener of choice) - 2 syns. 2 tbs of Sukrin Melis (Icing) - 1 synPreheat oven to 180c/350f (gas mark 4). 1Place the oats in a blender and pulse till fine. 1Add the baking powder, cinnamon, sultanas and mix to combine. 1Add in the grated carrot. 1In a separate bowl, whisk the eggs and sukrin (or sweetener). 1Add the lemon juice and yoghurt and whisk till combined. 1Add this into the oat mixture and stir till all combine. 1Bake in the oven for approx 1 hour (a skewer entered into the centre should come out clean). 1Allow to cool and then cut into 8 equal sized slices. 1Add the yoghurt, sukrin melis and cream cheese to a bowl and mix to combine. 1Spread half of the mixture of top of four slices and then top with theother four slices. 1Spread theother half of the mixture of top
1fresh finely chopped parsleyPreheat oven to 180c/350f (gas mark 4). 1Blend the oats in a blender or food processor until a fine powder. 1Add to a bowl with the baking powder, a pinch of salt, Greek yoghurt and eggs. 1Pour in the mixture and place in the oven, bake for 40 mins, skewer entered into the centre should come out clean. 1Add the cheddar, mozzarella, garlic cloves, fresh parsley to a bowl, and crumble all together with clean hands. 1Once bread is cool, using a sharp knife, cut slits diagonally (making sure not to go all the way through the bread), carefully pull slits open, season with a little salt and spray with a little spray oil. 1Stuff with the cheese garlic mixture. 1Place back in the dish and bake for approx 10-12 minutes, cheese should be melted and lightly golden