Friday, 29 May 2015
Wednesday, 13 May 2015
Serves 6 smaller servings - 6 propoints
600g chicken breast, thinly sliced (15pp)
1 large onion, sliced (0pp)
1 heaped tsp minced garlic (0pp)
2 tsp sambal oelek (0pp)
2 tsp curry powder (0pp)
2 carrots, peeled and julienned (0pp)
1 capsicum (red or green), thinly sliced (0pp)
Handful of snow peas (0pp)
130g (Kraft) light crunchy peanut butter (17pp)
200ml lite coconut milk (4pp)
1/2 tbsp cornflour (1pp)
1-2 tsp fish sauce (0pp)
Canola spray (0pp)
Heat a large nonstick frypan or wok over high heat. Lightly spray with oil. Add chicken, onion, garlic, sambal oelek and curry powder and cook until chicken is just cooked on outside.
Add carrots and capsicum and cook for a further minute.
In a jug stir together coconut milk and cornflour.
Add milk mixture to pan along with peanut butter. Stir until peanut butter has melted down then add snow peas.
Season dish with fish sauce - 1 to 2 tsp (to taste).
Serve with rice.
Wednesday, 6 May 2015
Monday, 4 May 2015
Saturday, 2 May 2015
45 smartpoints - 11 smartpoints per serve
1/2 red onion, diced (0sp)
1 chorizo (130g), quartered and diced (20sp)
4 ripe tomatoes, diced (0sp)
420g can five bean mix, drained and rinsed (8sp)
2 tsp minced garlic (0sp)
2 tsp sambal oelek (0sp)
1 tsp sweet paprika (0sp)
1/2 tbsp brown sugar (1sp)
1/2 cup chicken stock (0sp)
4 eggs (7sp)
80g light cheese, grated (9sp)
In a non stick frypan over medium high heat fry off onion and chorizo, about 3-5 minutes.
Stir in garlic, sambal oelek and paprika and cook for 1 more minute.
Add tomatoes and beans and cook until tomatoes start to break down (3-5 minutes), stirring occasionally.
Stir in stock and brown sugar and cook for another 2 minutes.
Make 4 pockets in the bean mix and crack eggs into them.
Cover pan and cook until eggs have almost set. Sprinkle grated cheese over top and put lid back on. Cook until cheese has melted and eggs are set.
Serve with warmed tortilla bread.