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

Slimming World: Modified Jamie Oliver's 'rib eye steak with dan dan noodles' from his 30 minute meals
                       

Steak:    
Rib eye steak 
Chinese 5 spice


Frylite

Noodles:
Nest of dried noodles
Beef stock cube

Marinade:
Diced chilli
Crushed garlic
Grated ginger
Sliced spring onions
2tbsp soy sauce
1tsp fish sauce
1tsp sesame oil (2syns)
1tsp honey (1syn)

Garnish:
Chopped coriander
8 unsalted cashews (approx 3syns) placed in sandwich bag and smashed with rolling pin

To serve:
Pak choi
Soy sauce
Juice of half lime
Field mushroom

Method:
Rub the spice into the steak, spray the steak and the field mushroom with frylite and cook both on a pan/griddle
Meanwhile place noodles in a saucepan, pour boiling water over (enough to cover) add stock cube and cover with lid. Leave for 6-8 mins
Mix all the marinade ingredients in a bowl
Mix the garnish ingredients together
Steam the pak Choi for 3-4 mins
Place the noodles in a serving bowl and add a ladle of stock
Mix the marinade through the noodles
Slice the steak and place on top of noodles
Sprinkle the garnish over the dish
Serve the mushroom on the side along with the pak choi (sprinkle a little soy sauce and a little lime juice over the pak choi for extra flavour)

# Note: the marinade and garnish could easily be split between two persons and the syn value from the identified ingredients is halved!

Slimming World version of KFC with egg fried rice, corn and baked beans.

Chicken:
Chicken breasts cut in half
Smash granules
Onion powder
Garlic salt
Ceyenne pepper
Cracked black pepper
Paprika
Egg (whisked)
Frylite

Rice:
Cooked rice
Sliced bacon
Spring onions
Frozen peas
2 eggs whisked together with 4 tbsp soy sauce and 1tsp sesame oil (2syns)
Frylite

Corn:
Corn on the cob (fresh or frozen)
Frylite

Baked beans (straight from the tin!)

Method:
Mix the smash granules with the dry spices/seasoning
Dip the chicken breast pieces into the egg then into the smash mix (do this twice so as to get good coverage)
Spray the chicken with frylite and place on a baking tray lined with parchment 
Place in oven at 180 degrees for half hour or until cooked
Meanwhile, fry off the bacon and spring onions with frylite in a hot wok
Add the cooked rice and frozen peas and mix
Push rice to one side and add the egg/soy/sesame oil mix to the wok
Mix with a fork as the egg scrambles in the wok
Combine through the rice mixture
Boil the corn as per packet instructions, once removed from the pan spray with frylite
Heat the beans in the microwave
Arrange food on the plate and enjoy!