Creamy Mushroom & Mustard Pork

4 pork chops, sliced
1 onion, sliced
1 clove garlic, crushed
250g mushrooms, sliced
1 tbsp apple cider vinegar
1  tbsp wholegrain mustard
50ml stock
100g low fat creme fraiche
handful green beens/mange tout/sugarsnap peas
spaghetti/noodles/rice to serve


Pan fry the pork in fry lite for about 2 minuted until browned.  Add the onion & garlic and cook for a further 4-5 minutes.

Add the vinegar, mustard & stock to the pan and reduce slightly.  Test the flavour of the sauce and if happy remove from heat and stir in the creme fraiche.  Season and serve with fresh veg & noodles.

Moroccan Chicken

Recipe & Image taken from http://www.closetcooking.com

1 lb boneless chicke, cut into small pieces

2 tbsp lemon juice

2 tbsp olive oil

1 tsp paprika

1/2 tsp cumin, ground

1/8 tsp ginger

1/4 tsp turmaric

1/4 tsp cayenne

1/4 tsp salt

1/4 tsp pepper

2 cloves garlic, chopped

Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.

Skewer the chicken and grill over medium high heat until cooked, about 4-5 minutes per side.

Slimming World Vegetable Samosas

1/2 tsp garam masala
1/2 tsp chilli powder
1/2 tsp turmaric
1/2 tsp cumin
1/2 tsp madras curry powder
1/2 tsp garlic salt
1 tsp amchoor powder
1 tsp ground coriander
1 onion, finely chopped
6 jus roll filo pastry sheets (each sheet cut into 6, 1 syn)
4 medium potatoes, peeled, cooked & mashed
110g frozen peas
1 red chilli, deseeded and chopped

Cook peas and set aside.  In a frying pan cook the curry powder, cumin, coriander, garlic salt, amchoor, turmeric, onion, potatoes & peas in some frylite.

Remove from the heat and add the red chilli & garam masala and set aside.

Heat over to 180 degrees C and line a baking tray with parchment.  Working wuickly, place 6 filo sheets on top of each other and cut in haf, then cut each half into 3 strips lengthways, giving you 36 pieces.

Lay out the pastry and spray with fry lite, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end. Seal the ends with a dab of water.

Repeat until all the samosas are made and cook in the oven for 12-13 minutes until golden in colour.

Grilled Fish Tacos

Recipe & Image taken from http://www.myrecipes.com

1 tablespoon fresh lime juice 

2 teaspoons canola oil 

2 garlic cloves, minced

2 teaspoons chili powder

3/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne pepper

1 pound firm white fish fillets

8 (6-inch) fat-free whole-wheat tortillas 

tomato relish

2 cups chopped tomatoes

1/4 cup sliced green onions

1 jalapeño chile, seeded and minced

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1/4 teaspoon salt

lime wedges

Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.

Meanwhile make the relish by combining all ingredients in a bowl.

Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.

Divide fish among tortillas; top with relish. Serve with lime wedges.

Aubergine Parmigiana

1 medium aubergine, sliced into 1cm pieces
1 tomato, sliced into 1/2 cm pieces
1 ball low fat mozarella, sliced into 1/2 cm pieces
sprinkle grated parmesan

for the sauce

1 clove garlic
1/2 can tomatoes
1/2 tsp mixed herbs
1 tbsp balsamic vinegar
1 tsp tomato puree

Pre-heat oven to 180 degrees C.  Grill the aubergines on a medium heat for 10 minutes until softened.

In the meantime, make the sauce by softening the garlic in fry lite before adding all other ingredients.  Season to taste.

When ready, start to layer the ingredients in an oven proof dish, starting with the aubergine, then tomato slices, mozzarella cheese, 1/2 the sauce & a sprinkle of Parmesan. Repeat again before backing for 15 minutes.

Ice Cream Chocolate Fudge Sauce

Recipe & Image taken from http://www.bakeatmidnite.com

2/3 cup heavy cream

1/2 cup light corn syrup

1/3 cup dark brown sugar

1/4 cup dutch-process cocoa

1/4 tsp salt

6 oz dark/semisweet/bittersweet chocolate, chopped finely and divided

2 tbs unsalted butter

1 tsp vanilla

Place cream, corn syrup, cocoa, sugar, salt and 3 oz of the chopped chocolate in a small (1-1.5 qt) saucepan.  

Bring to boil over medium heat, stirring occasionally.  Reduce heat to low and keep it on a slow boil for 5 minutes, stirring every now and then.  Remove from heat.

Add the rest of the chocolate, the butter and the vanilla and stir until chocolate and butter are melted and sauce is smooth.

Cool to warm and serve over ice cream,  cake, etc.  May be stored in a tightly covered container in the refrigerator and warmed when needed.

Makes about 2 cups.

Cherry & Chocolate covered Ice Cream

Recipe & Image taken from http://www.pinkpistachio.com

1 square carton of organic cherry ice-cream

fresh cherries (for garnish)

1/2 cup + (more for garnish) chocolate chips

cooled ganache

1/2 cup whipping cream

On a serving platter, turn ice-cream carton upside down and remove the

cardboard by cutting off the sides. return to freezer to set.

In the meantime combine 1/2 cup chocolate chips and 1/2 cup whipping cream in a

microwavable safe bowl. Microwave in 15 second increments, then stir,

repeat until smooth. Don't overcook or chocolate will burn and become

lumpy.

Let ganache cool until no longer warm to the touch. remove icecream from freezer and drizzle chocolate over the entire top surface (allowing it to run down the sides). top with fresh cherries and chocolate chips.

Return to the freezer to let chocolate set up (~30 minutes). slice and

serve with additional chocolate sauce and garnishes if needed.