Chicken fajitas with salsa

Serves 2

Ingredients

Fajitas

2 chicken breasts

3 peppers 

1 medium onion

150g mushrooms

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chilli powder (mild or hot)

Pinch dried oregano

Ground black pepper and sea salt

Lime

Iceberg lettuce 

Low calories cooking spray

Salsa

2 medium vine ripe tomatoes

1 spring onion

1 1/2 inch piece of cucumber 

Ground black pepper and sea salt

Lime 

Method

• Make your salsa first. Peel the skin off the cucumber and finely dice. Dice the tomatoes and spring onion. Season with freshly ground black pepper and sea salt. Squeeze over some lime juice to taste. Cover and chill for 30 minutes. 
• Finely slice your chicken, mushrooms, onion and peppers. 
• Spray a frying pan liberally with low calorie cooking spray. Add the onion and pepper and cook for 5 minutes,
• Add the chicken and mushrooms to the pan along with the smoked paprika, cumin, chilli powder and oregano. Season with freshly ground salt and pepper. Cook for 5 minutes or until the chicken is fully cooked through and golden.
• Squeeze the juice of the lime over the pan.
• Transfer mixture to a large bowl. Serve in leaves of iceberg lettuce with salsa.

Fajitas are a great dish to have with friends and family. They are quick to make and are fun to assemble together at the table. These fajitas could also be made with beef. I added mushrooms as I love them however, these could easily be left out. Wraps can be substituted instead of iceberg lettuce if you wish and you can also add extra toppings such as guacamole, cheese and sour cream.

Happy cooking!

                           Sally

                            xxx

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Overnight Oats

Ingredients

35g porridge oats

175g fat free yogurt 

Blueberries & strawberries (Frozen or fresh)

Method

• Wash and prepare your fruit.
• Layer yogurt, porridge and fruit in a jar.
• Cover and place in the refrigerator overnight.
• In the morning stir so all the layers are combined and top with some more fruit.

I take mine out of the fridge a few minutes before I eat it so that the initial chill is gone from it. You can add any berries that you like or swap them for speed fruits such as peaches, pears or melon. 

Happy cooking,

                           Sally

                            xxx

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Ragù

Serves 4-6

Ingredients:

500g lean mince (5% fat or less) or quorn mince
1 medium onion (diced)
3 peppers (finely diced)
200g mushrooms (quartered, sliced or diced- your preference)
4 cloves of garlic (more of less your preference)
2 cans of diced tomatoes
1 carton of passata
Ground black pepper & sea salt (to taste)
1 teaspoon sweetener
1 teaspoon dried oregano
1/2 teaspoon chilli flakes or 1 fresh medium chilli (seeded & finely sliced)
1/2 teaspoon dried basil or 1 tablespoon chopped fresh
1 or 2 bay leaves
Low calorie cooking spray

Method:

• Place a large heavy bottom saucepan on a medium heat. Saute the diced onion using low cal spray until soft. Reduce the heat add the peppers, mushrooms and garlic, cook for 8-10 minutes until tender.
• Increase the heat slightly and add the mince/quorn mince. Stir until the meat is browned.
• Stir in the tinned tomatoes, passata, sweetner, herbs and chilli. Reduce the heat to a low medium heat, put a lid on and leave simmering for about an hour and 15 minutes until the flavour develops into a rich thick sauce. 
• Season to taste just as the sauce is nearly ready. Remove the bay leaf before serving. 

I love this ragu with courgetti, it is super tasty! However, it can also be served with pasta. This dish can be made in a slow cooker and is suitable for home freezing. If desired you can add other vegetables to this dish such as carrots or celery (finely diced) or omit the current ones in it. 

Happy cooking!
                          Sally
                           xxx

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