Honey Spice Drumsticks

Ingredients

12 skinless chicken drumsticks

2 teaspoons ground ginger

2 teaspoons dry mustard

2 teaspoons salt

1/4 teaspoon ground pepper

2 tablespoons soy sauce

1/4 cup agave nectar/honey (I used agave nectar)

1/2 cup lemon juice

3 cloves garlic 

Low calorie cooking spray

Method

1. Mix  all the marinade ingredients, minus the low calorie cooking spray, in a bowl.
2. Place the chicken in a glass baking dish, cover with the marinade and leave for at least 6 hours, ideally overnight.
3. Spray the chicken with low calorie cooking spray and place in a preheated oven at 200C/Gas 6.
4. Cook for 50 minutes, turning occasionally, until no longer pink at the bone, the juices run clear and the chicken is golden.

These drumsticks are just scrumptious! They are zesty, sweet, garlicky and tangy....all things delicious! I served the drumsticks with a massive side salad and mexican spicy rice. This marinade would also be delicious with pork. 

Happy cooking!

                           Sally

                            xxx

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Potato, Leek & Bacon Soup

Serves 5

Ingredients

9 smoked bacon medallions

1 medium onion 

5 medium potatoes

400g leeks, trimmed and sliced 

Fresh ground black pepper & sea salt

1.4L hot vegetable stock

Low calorie cooking spray

Method

1. Chop four of the bacon medallions and the onion. Peel and dice the potatoes. 
2. Spray a large saucepan with low calorie spray, add the onions and bacon medallions and fry  until golden. 
3. Tip in the leeks and potatoes, stir well, cover and turn down the heat. Cook for approximately five minutes, stirring occasionally to ensure the mixture doesn't stick to the bottom of the pan.
4. Add the hot vegetable stock, season and bring to the boil.
5. Cover and simmer for approximately thirty-five minutes until the vegetables are soft. 
6. While the soup is cooking, grill the five remaining bacon medallions these will be used to top the soup. Slice when cooked.
7. Leave to cool then blend until smooth with a hand blender or in batches in a food processor.
8. Return to the pan and reheat gently without boiling.
9. Adjust the seasoning if necessarily.
10. Ladle into warmed soup bowls, serve with scattered bacon medallions. 

This is a fabulous tasty and filling soup. It is suitable for home freezing which makes it ideal for a quick and easy lunch. 

Happy cooking!
                            Sally
                             xxx

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Succulent Double Bacon Cheese Burger

Serves 1

Ingredients

200g lean beef mince (5% fat or less)

1 spring onion (finely sliced)

1 tsp chilli paste

1 clove garlic (crushed)

Ground black pepper & sea salt (to taste)

2 bacon medallions

30g cheddar cheese

1/4 small onion (diced)

Lighter than light mayonnaise

1 X 60g wholemeal roll

Low calorie cooking spray

Method

1. Add the mince, spring onion, chilli, sea salt, pepper and garlic to a bowl, combine together well and shape into two patties.
2. Preheat your grill to high. Cook the burgers for approximately 5 minutes on each side or until cooked fully through.
3. Spray a frying pan with low calorie cooking spray. Fry the diced onions and bacon medallions until cooked.
4. When the burgers are fully cooked, top with cheese and return back under the grill until the cheese is nice and melted.
5. Assemble the burgers- spread mayonnaise on the bun, lay some of the fried onions on the bun, then the bacon followed by the burger. Repeat the process again before topping with a bun lid.

This burger is fantastic, I actually prefer it more than the local chipper and it is far healthier! I used a seeded thin as a burger bun and served my burger with massive salad on the side. I used just mayonnaise on my bun as I am not a massive fan of ketchup but feel free to use any sauces you like! You may have noticed I used 1 teaspoon of chilli paste in the recipe I like my burger spicy, if you aren't so keen on the heat reduced this amount.  

Happy cooking!

                            Sally

                             xxx

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Barbeque Shredded Chicken

Serves 3

Ingredients

3 chicken breasts

500g passata

5 tbsp worchester sauce

3 tbsp balsamic vinegar

3 tbsp splenda

1 tsp mustard powder
Ground sea salt

2 cloves garlic crushed

Method

1. Place the three chicken breasts in a slow cooker. Add all the remaining ingredients and mix well. 
2. Ensure the chicken is well coated and leaving to simmer on medium overnight.
3. In the morning shred the chicken using two forks, season to taste and leave on low until you are ready to serve. If possible stir occasionally.

I served the shredded chicken in a seeded thin with melted cheese, a massive side salad, corn on the cob and actifry chips- it was absolutely scrumptious! You could also serve it with vegetables such as green beans, peas or broccoli and rice and it would be equally as delicious. This dish would also be beautiful with beef or pork. 

Happy cooking!
                           Sally
                            xxx

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Spicy Chinese Stir Fry

Serves 1

Ingredients

Stir fry

Lean rump steak

1/2 onion

1/2 red, green & yellow pepper

50g mushrooms

Low calorie cooking spray

Sauce

1 tbsp minced garlic
1/4 red chilli finely chopped

1 tbsp diet coke

1/2 cup finely diced onion

1/4 cup water

1/4 cup soy sauce

1 dstspn worchester sauce

2 tbsp tomato puree

1 tbsp oyster sauce

1 tsp freshly ground black pepper

Method

1. Chop the peppers and onions for the stir fry into bite sized pieces. Slice the mushrooms. Slice the rump steak.
2. Spray a heavy based frying pan with low calorie spray, add the onions and cook for 4 minutes.
3. Add the beef, peppers and mushrooms, stirring occasionally.
4. Meanwhile, spray a saucepan with low calorie cooking spray. Add the finely diced onions and garlic from the sauce ingredients and cook until the onions are translucent.
5. Add the rest of the sauce ingredients to the saucepan, stirring to ensure everything is mixed well. Cook for 5 minutes or until the sauce has thickened.
6. Stir fry the vegetables and beef until fully cooked. Add the sauce and serve immediately.

This dish is the perfect fakeaway and is so delicious. I served mine with brown rice however, it would also be lovely with noodles or cauliflower rice. Chicken could also be substituted instead of the beef. 

Happy cooking!

                          Sally

                           xxx

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Ratatouille

Serves 4-6

Ingredients

3 cans of chopped tomatoes

3 peppers

1 aubergine

2 courgettes

2 medium onions

4 cloves of garlic

2/3 bay leaves

1 tbsp mixed herbs

Ground black pepper & sea salt

Low calorie cooking spray

Method

1. Slice the aubergine into one inch thick slices and place into a colander. Sprinkle with one and a half tablespoons of salt and leave aside for 20 minutes. You may want to place a plate under the colander as some liquid may drip off the aubergine during this time.
2. Dice your onions and courgettes. Chop the peppers into bite size chunks. Spray a large heavy based saucepan with low calorie cooking spray and place on a medium heat. Cook the onions, stirring occasionally, for approximately 5 minutes. Crush the garlic into the saucepan and cook until the onions are soft.
3. Add the peppers to the saucepan, allow to cook for 5 minutes, stirring occasionally.
4. After the 20 minutes squeeze the excess water out of the aubergine. Add the aubergine, courgette, tomatoes, bay leaves and mixed herbs to the saucepan. Season with salt and pepper.
5. Partially cover, allow to simmer, for approximately 40 minutes, until the vegetables are tender and the sauce is thick.
6. Remove the bay leaves, check the seasoning (add extra if needs be) and serve.

I like my ratatouille with lots of tomato sauce, if you don't like this omit one can of chopped tomatoes. For an extra kick you can add some finely chopped chilli/chilli powder with the garlic, it is delicious! This dish is suitable for freezing. 

Happy cooking!

                           Sally

                            xxx

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Sweet and Sour Chicken

Serves 4

Ingredients

4 chicken breasts

3 peppers

2 large carrots 

1 large onion

435g tin of pineapple chunks (in natural juice)

1 clove of garlic

1 tbsp red wine vinegar

1 level tbsp cornflour

2 tbsp soy sauce

1 tbsp tomato puree

Low calorie cooking spray

Method

1. To make the sauce, drain the pineapple in a sieve over a bowl and reserve 2 tablespoons of the juice. Combine the juice, garlic, cornflour, tomato puree, red wine vinegar, soy sauce and 100ml of water.
2. Cut the chicken into bite size pieces. Chop the onion and peppers. Peel and chop the carrots. 
3. Spray a frying pan with low calorie cooking spray and place on a high heat. Add the chicken and stir fry for 2/3 minutes until the chicken is slightly browned. Transfer the chicken to a bowl.
4. Add the peppers, onions and carrots to the pan and cook for 5 minutes. Return the chicken to the pan and cook until cooked through.
5. Add the sauce to the chicken and vegetables. Add the pineapple and cook on a low heat for 2 minutes or until the sauce has reached a nice thick glossy consistency. 

This sweet and sour tastes exactly like my local chinese restaurants version but with fewer calories. I served it along with brown rice however, it would also be loved with noodles or cauliflower rice. 

Happy cooking!

                           Sally

                            xxx

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