Slimming World MayJune 2019

Food Optimising, Free and Syns are registered trademarks of Miles-Bramwell Executive

Services Ltd trading as Slimming World.

Chilli & lemongrass chicken

SUPER SIMPLE

Serves 4

Ready in about 35 minutes,

plus marinating

4 lemongrass stalks, finely chopped

1 red and 1 green bird’s-eye chilli,

finely chopped

3 garlic cloves, crushed

1 tbsp Thai fish sauce

4 skinless and boneless chicken

breasts, cut into bite-size pieces

Frylight

300g dried jasmine rice

400g thin-stemmed broccoli

2 red peppers, deseeded and diced

200ml hot chicken stock

Fresh mint and coriander leaves,

roughly chopped to serve

1 Mix together the lemongrass,

chillies, garlic and fish sauce. Put

the chicken in a glass bowl and

add half the lemongrass mixture,

reserving the rest. Toss well to

coat, then cover and marinate

Pork enchiladas

E V E RY DAY E A SY
Serves 4
✱
Ready in about 1 hour 15 minutes

12 large eggs
Frylight
450g lean pork mince (5% fat or less)
1 onion, finely chopped
2 garlic cloves, finely chopped
400g can red kidney beans in chilli sauce
4 tbsp tomato purée
1 tsp each of ground cumin, ground
coriander and dried red chilli flakes
600ml hot chicken stock
40g reduced-fat Cheddar, finely grated
Fresh coriander leaves, to serve
Mixed leaf, cucumber and carrot salad,
to serve
Fat-free natural fromage frais, to serve

For the salsa:
4 tomatoes, roughly chopped
½ red onion, finely chopped
1 red chilli, finely chopped
Juice of 2 limes

1 To make the ‘tortillas’, beat the eggs
and season. Spray a 20cm non-stick
frying pan with Frylight and place
over a medium-high heat. Pour in an
eighth of the eggs and swirl to cover
the base. Cook for 1 minute, or until
just set, then flip over and cook for
a further minute. Place on baking
paper and repeat to make 8 ‘tortillas’,
sliding baking paper between each
one. Cover and set aside.

2 Spray a large, non-stick frying
pan with Frylight and place over
a medium heat. Stir-fry the mince,
onion and garlic for 5 minutes.
Stir in the kidney beans and sauce,
tomato purée, cumin, coriander
and chilli flakes. Add the stock,
simmer, then reduce the heat and
cook gently for 25-30 minutes,
stirring occasionally.

3 Preheat your oven to 200°C/
fan 180°C/gas 6. Spray a large,
shallow ovenproof dish with Frylight.
Take a ‘tortilla’ and spoon an eighth
of the mince mixture down the
centre. Fold over the two sides
and place in the dish. Repeat until
everything is used up. Evenly
sprinkle over the cheese.

4 Cover with foil and bake for 15-20
minutes, removing the foil for the last
5 minutes. Mix together the salsa
ingredients, spoon over the enchiladas
and top with the coriander leaves.
Divide between 4 plates and serve
with the salad and fromage frais.

Syns per serving: 1½

in the fridge for at least

20-30 minutes.

2 Spray a large frying pan

with Frylight and place over

a medium-high heat. Add the

reserved lemongrass mixture

and stir-fry for 20-30 seconds,

or until fragrant. Add the

marinated chicken and stir-fry

for 8-10 minutes, or until the

chicken is browned all over.

3 Cook the rice according to

the pack instructions, then drain

well. Meanwhile, add the broccoli

and peppers to the chicken and

stir-fry for a further 3-4 minutes.

Pour the stock into the pan and

bubble over a medium-high heat

for 2-3 minutes, or until the

stock has reduced by half. Serve

the chicken with the rice and

herbs for scattering over.

Syns per serving: FREE

SLIMMING WORLD MAGAZINE 43

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