Serves 2
Ingredients:
2 skinless Chicken Breasts
2 cloves of garlic - finely chopped
1 tsp of freshly grated ginger
1 red chilli pepper - finely chopped
1 red pepper - sliced
1 red onion - chopped
¼ head of broccoli - separated into small floret’s
2 tsp corn flour (1 pp)
1 tsp chilli powder
3 tbsp soy sauce
2 tsp honey (2pp)
½ cup of water
A dash of Balsamic Vinegar
Cashew nuts - halved (10 full nuts in 2pp - add as many or as few as you like!)
Daily allowance of oil
Brown Rice to serve
Method:
Coat the chicken in a combination of 1tsp corn flour and 1 tsp chilli powder.
Gently fry in oil from daily allowance.
Once browned, add the garlic, ginger, onion, chilli pepper and red pepper.
Once softened, remove from heat. Remove chicken from the pan and shred.
Return to the pan and return to the heat.
Add the Soy Sauce, honey and Balsamic Vinegar. Add the ½ cup of water and stir.
Disolve the remaining 1 tsp corn flour in a little water and stir through the mixture.
Add the broccoli and the cashew nuts.
Serve with brown rice and season to taste.
Ingredients:
½ head of broccoli
1 onion - chopped
1 cloves of garlic - chopped
2 - 3 potatoes - peeled and chopped
½ cup sweet corn
1 vegetable stock cube dissolved in ½ pint hot water
1 Laughing Cow Blue Cheese triangle (One is 0pp)
A handful of raw spinach
½ teaspoon of Nutmeg
Salt and Pepper
Method:
Chop all the vegetables and put in a large pot with the stock cube and water.
Simmer for 20 minutes.
Add the Blue Cheese Triangle and spinach and blend.
Stir in the nutmeg and season to taste.
Serve with a slice of Filling and Healthy bread.
Ingredients:
400g Porridge oats
2 tbsp low fat natural yogurt.
1 banana
1 egg
Approximately 10 strawberries
1 tbsp Golden Syrup (Equals 1pp in value)
1 tbsp sweetener if desired
Method:
In a blender, blitz the strawberries, banana, egg and yogurt.
In a bowl, combine the oats and the berry mixture.
Add the golden syrup and sweetener.
If desired at this stage, you could add dried fruit eg raisins and Pro Point.
In a grease proof paper lined baking tray, spread out the mixture evenly.
Flatten the mixture and bake at 180’ for 50 minutes or until firm & golden.
Cut while warm and leave in tine. Remove once cool.
Enjoy with a cup of tea and a smear of the F&H jam on top!
