(Possibly Low Fat) Spicy Peanut chicken stir fry.

2 whole chicken breasts, skinned, boned etc diced
8 tbsp. peanut butter
8 tbsp. water
2 tbsp. soy sauce
1 tbsp.(or equivalent) sweetener (or sugar if not low fat).
2 tbsp. peanut or vegetable oil
3 cloves garlic, minced
1/2 tsp. crushed chilli pepper or flakes
1 cup. Broccoli florets
2 peppers red or yellow sliced.
1 onion diced.
1 cup of sliced mushroom.

1. Mix the peanut butter, water, soy sauce and sweetener. This will take some doing, if you don't have a blender or something similar. I did it using a spoon and a fork.
. a. If you like soft vegetables place the broccoli and peppers in a microwavable dish with a half a cup of water. Microwave for 2 minutes stir than another 2 mins stir a final 2 mins.
2. In a wok heat oil over high heat. Add crushed garlic and the chilli pepper. Stir-fry 30 seconds.
3. Add the diced chicken. Stir fry for about 3 minutes.
4. Add onion. Stir fry for a further 3 mins
. a. If not microwaved add broccoli and peppers at the same time.
5. Add mushrooms. Stir fry for a further 2 mins. (or until chicken is cooked through which ever one is last)
. a. Add microwaved veg.
6. Stir in peanut butter mixture. Simmer stirring constantly until sauce is smooth it should take about 3 minutes.

Serve with steamed brown rice (or noodles if your not counting cals.)

Serves 2-4 (Bigger portions less low fat).

Elaine's Famous Swedish Meatballs

After worrying we'd lost the recipe. (Even though it was especially lamented.)

I thought I'd best put the recipe on here for prosperity.

Ingredients

Meatballs

-110g Onion
-170g Mushroom
-900g Minced beef
-Salt
-1 Tablespoon paprika (Yes tablespoon.)

Sauce

-1 tablespoon of lemon juice.
-1 beef stock cube
-2 teaspoons of sugar or equivalent in sweetener
-1 tin of tomatoes

Recipe

1. Chop the mushrooms and Onion super fine, almost to a paste. If you've got a food processor use it.

2. Mix the finely chopped onion and mushrooms with the mince. Season with salt and paprika.

3. Knead the mixture well. Roll balls from the mixture. (Don't make them to big they wont cook.)

4. Grill the meatballs until well browned.

5. Transfer meatballs to a heatproof dish. One layer thick So that the sauce will cover them.

6. Put all sauce ingredients in a liquidiser ,and liquidise.

7. Pour sauce over meatballs.

8. Bake in a pre heated oven at gas mark 4/ 180C for 30-45 minutes.

9. Serve with pasta, or toasted bread (slice meatballs put on toast top with cheese place under hot grill to melt cheese eat...............ummmmmmmm must stop drooling on keyboard)

"Possibly Low Fat" Chicken, Ham and Mushroom Tagliatelle

Had this last night it was gorgeous. Its adapted from a Weight Watchers menu so it's possibly Low Fat but don't quote me.

Ingredients

2 Chicken Breasts chopped.
125g Tagliatelle (You can use other pasta e.g linguine or spaghetti.)
2 Garlic Cloves sliced finely
2 medium leeks sliced.
250g chopped mushrooms. (add more if you feel like it.)
1.5 table spoons mixed Herbs.
300ml of vegetable stock
200g of Garlic & Herbs Philadelphia.
2 slices of Good quality Ham.
2 tablespoons of semi skimmed milk.


Method.

1. Get the water boiling for the pasta. Once Boiling add pasta.

2. Chop all the ingredients that need chopping, don't chop those that don't.

3. Fry the chicken. Once its lightly browned add the leek, mushrooms and and fry till mushroom and leek are nicely cooked.

4. Add the stock and mixed herbs bring to the boil. Reduce heat and simmer for at least 10 mins.

5. Add the ham and simmer for a few minutes until the pasta is done.

6. Once the pasta is cooked drain it.

7. Add the milk and Philadelphia to the chicken. Stir really well.

8. Add the pasta to the mix stir really well, shout that tea is ready and serve immediately.

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Slow Cooker - Hungarian Goulash

Serves 4 (or less if hungry .)

This is a delicious slow cook recipe, but be warned its spicy and it will stink your kitchen out.

Ingredients

• 800g pork diced
• 1 large onion diced
• At least 150g of mushrooms roughly sliced
• 2 Heaped teaspoons paprika
• 1/2 teaspoons chilli powder
• 1/4 teaspoons ground cinnamon
• 1/4 teaspoons ground allspice
• 1 teaspoon caraway
• 2 tablespoons flour
• tin of tomatoes
• 450ml hot chicken stock
• salt and pepper
• 1 tablespoon sunflower oil
• Sour cream to serve

Directions

1. Preheat the slow cooker.
2. Heat the oil in a frying pan. Add the pork a handful at a time until it has all been added.
3. Stir in the onion and fry for five mins.
4. Add the mushrooms and fry for a further 2 mins.
5. Stir in the spices and flour and cook for 1 min
6. Stir in the can of tomatoes and bring to the boil.
7. Pour into the slow cooker.
8. Stir stock into mixture.
9. Season with salt and pepper
10. Cover with lid and cook for 8+ hours.
11. To server spoon onto rice top with generous dollops of sour cream sprinkle with more paprika to garnish.

Pictures next time i cook it.

Mike's Special Spicy Regu

Here is a lovely, simple and spicy regu sauce. It makes a fab bolognese and goes well with chicken breast, served with pasta.

Ingredients

• 1 Large Onion
• At least 200g Mushrooms.
• 2 large (4 small) Garlic cloves.
• mixed herbs large pinch.
• oregano large pinch.
• paprika 2 tsp.
• chilli big pinch.
• 1.5 beef oxo cubes.
• 2 tins of tomatoes.
• splash red wine vinegar.
• sugar pinch.
• tomato puree.
• salt & pepper.

Directions

1. Chop the onions small and slice the onions. Peel the garlic ready to crush.
2. Sweat the onions over a low heat.
3. Add the mushrooms and turn up the heat a little, fry for 2 mins.
4. Add the crushed garlic fry for a min.
5. Add the tins of tomatoes and bring to a simmer.
6. Add the spices, herbs, stock cubes, pinch of sugar and splash of red wine vinegar
7. Simmer for 10 mins, taste and season. Add tomato puree if needed. Simmer for a further 5 mins.
8. Serve