Cous Cous Stuffed Pork Fillet

Ingredients

Pork fillet
1 mug cous cous
1 chicken stock pot
Tbsp umami dust (or salt/pepper seasoning)
Chopped parsley
Finely diced onion
Finely grated carrot

Put cous cous in a bowl add 2 mugs boiling water (flavoured with stock pot).
Add umami, parsley, onion and carrot and mix together.
Cover bowl with clean tea towel for 10-15 mins.
Allow it to cool and then slice the pork fillet lengthways down the middle and stuff with couscous
It would be nice wrapped in smoked bacon - I just wrapped it tightly in tin foil.
Cook in oven until cooked (mine took an hour).
Serve with lots of free and super free vegetables. I chose steamed potatoes with carrots and turnip.
Lovely change!

Chicken Tikka with Spiced Potato and Carrot

Chicken Tikka Ingredients

4 Chicken breasts
2 tbsp 0% total Greek yogurt
4 cloves garlic crushed
Teaspoon grated ginger
1tsp lemon juice
1 tbsp tikka spice

Chopped coriander
Spiced Potato & Carrot 
Chop and cube potatoes and carrots
choice of additional super free veg (celery/green beans)
Red onion diced
Tin good quality chopped tomatoes
Teaspoon lemon juice
Teaspoon of the following spices:
- turmeric
- chillies
- curry powder
- coriander
- cumin
- mustard powder
- garam masala

Method
Mix tandoori chicken ingredients to marinade the chicken. Leave overnight and then grill to cook. For the spiced potato and carrot accompaniment, steam cook the vegetables. Meanwhile fry the onion in all the spices. Once onion is softened add tin of tomatoes and simmer while veg steams. Once cooked stir vegetables into tomato sauce. Mix some tikka spice into a couple of tablespoons 0% greek yogurt then add some water until pouring consistency. /serve this as a dressing for the chicken and enjoy! 

Tandoori Chicken with Spiced Potato and Carrot

Lemon and Ginger Salmon with Oriental Noodles

Salmon
Salmon fillet
Lemon
Grated ginger

Noodles
Nest of dried noodles

Marinade
Crushed garlic
Diced chilli
Diced red onion
Teaspoon honey (1syn)
Teaspoon sesame oil (2syns)
4 tablespoons soy sauce

Method
Squeeze the juice of half a lemon over salmon fillet and grate 2cm ginger over it.
Wrap salmon in tin foil with the half lemon and bake in oven 180C for 20/25 mins
After 10 mins put the broccoli on to boil or steam
Meanwhile mix all the marinade ingredients together
After 15 mins immerse the nest of noodles in boiling water, cover with tight fitting lid and leave for 8 mins.
Drain the noodles then mix the marinade through
Serve the noodles with the salmon and broccoli.

Tagliatelle Carbonara

Ingredients
400g tagliatelle
250g quark
3 egg yolks
Zest of lemon
Diced red chilli
1 onion
2 cloves garlic
Mushrooms
Spinach
Smoked bacon (rind removed and cut into bite sized pieces)
Green beans
Frozen petit pois
Sugar snap peas

Method
Cook the tagliatelle according to packet. I add the beans and peas to the pasta for convenience
Use frylite to fry off the onion, garlic, chilli, mushroom, bacon and spinach in a separate frying pan
Meanwhile beat together the egg yolks and quark in a separate bowl, mix in the lemon zest
Drain the pasta and greens once cooked and immediately stir in he quark mix. The heat from the pasta cooks the eggs.
Stir the bacon mixture in.
Serve and enjoy!

Free on Slimming World's extra easy plan

Smoked Haddock Risotto

Ingredients
200g risotto rice
750ml fish stock
1 onion
2 cloves garlic
Frozen petis pois (superspeed)
Fresh spinach
Smoked haddock (superspeed)
250ml semi skimmed milk or juice of 1 lemon (superspeed )

Method
Cook the fish in the oven for 20-25 mins, either in semi skimmed milk (HEa) or in juice of a lemon (ss)
Meanwhile fry the diced onion and crushed garlic in a saucepan with frylite until soft
Add the rice and stir - allow it to cook for 1 minute
Add 200 ml of stock and allow it to be absorbed by the rice (simmering slowly)
Then add the rest of the stock, ladle by ladle, waiting until each ladleful has been absorbed before adding more (simmering slowly)
Add the peas (ss) and spinach during the last couple of ladlefuls of stock
Once rice is cooked stir the smoked haddock through
Serve a poached egg on top and a side portion of veg- I chose corn to go with the fish!

Free on extra easy!

Sunday Roast Gravy

Ingredients:
6 onions (3 red/3white)
Tbsp mustard powder
Tbsp Worcestershire sauce
Tsp red wine vinegar
2 stock cubes (depending on type of roast - I used chicken)
Frylite
Method:
Fry off the sliced onions in frylite and a splash of water until softened
Add mustard powder, Worcestershire sauce, red wine vinegar and stir through, cooking for a few minutes
Pour over boiling water (just enough to cover) and add the stock cubes
Cook until onion is soft
Liquidise the onion mixture and serve in a gravy boat

#note: think I might try a spoon of marmite next time as well