KFC – done the Slimming World way

Now, I’m a major fan of KFC, but just can’t bring myself to have it (well… I can.. that’s the problem) so I decided to look up a good recipe for healthy breaded chicken.

To make it you’ll need

brown bread (we used 50/50 to make this and synned it as you only have about half a slice each)

one egg

chicken breasts (one per person)

celery salt

paprika

chilli (optional)

garlic

salt and pepper

fry light

veggies

Olive oil

You could also add any other spices you particularly like

(Preheat oven to 200)

The first thing I do is get the chips ready. I just chop potatoes into chip or wedge sized slices, then spray a roasting tin with fry light (I use tin foil to make cleaning up easier.) I then stick the potatoes into the tin and spray with fry light. Add a little salt or some spices if you fancy more of a spicy wedge.

Now for the chicken! tear up your bread (I used one slice per breast but had tons left over) and pop it in your chopper along with 1 clove of garlic  per breast and a tablespoon of each spice (this can be tweaked for personal taste) then add a tablespoon of olive oil and a little salt and pepper.  Blend until you have fine breadcrumbs.

Prepare your chicken breasts and dip them in a little beaten egg.  Then finely coat in breadcrumbs and pop in a tray (again tin foil and fry light cooking spray)

Pop these in the oven for around 25 minutes or until the breadcrumbs are crispy and the chicken is cooked through. The chips should take around 5 minutes less.

Now just add your favourite vegetables and enjoy! Tastier and much healthier than a KFC!

Jennie

Nom…. Slimming World Quiche – Syn Free!

Today is my first day back on Slimming World, and for all you SW fans here’s my diary so far :

Breakfast: Fat free yoghurt with Splenda & frozen blueberries/ raspberries
Snacks: Banana, ham, 2 finger Kit Kat (5.5 syns)
Lunch: SW Quiche with Salad & BGTY balsamic dressing – 1 syn
Tea: (will be) Quiche, SW chips and beans

This post is really about the quiche – which is one of my all time favourite slimming world recipes. Everyone has a slightly different way of doing it, and this is my favourite

Ingredients

500g pot low fat fromage frais
6 eggs
1 small onion (chopped)
1 red pepper (sliced)
ham (chopped)
salt & pepper
A little cheese to sprinkle (less than HEX of your choice)

Method
1) Preheat oven to 200 C
2) Line your tin with slices of red pepper – it doesn’t have to be totally covered.
3) Mix the eggs, chopped onion, chopped ham and fromage frais in a large bowl
4) Add salt and pepper
5) Bake on middle shelf for 20 mins
6)Sprinkle with the extra cheese
7) Finish in oven for 10 mins or until cooked through

I use a large cake tin for mine and eat it with salad and dressing cold, or hot with SW friendly chips – nom nom nom.

Tasty but very bad for you chocolate cupcakes (cheaty icing)

Well here goes my first foodie post, last night I just got the urge to bake. But, seeing as I’m out from 7 am till 6:30 pm every day I have been known to cut corners when weekday baking. These were some very simple chocolate cupcakes with Betty Crocker chocolate fudge icing (really tasty and a great cheat if you don’t have time to make your own)

The recipe below is a slightly adapted version of one I’ve had saved around for aaagggeeesss. It’s extra chocolatey :-). I think these would be lovely with some white chocolate chips or a little bit of cherry flavouring in to jazz them up a little bit. I made my icing bag by folding a piece of tin foil into 4, finding the corner that makes a pocket and snipping the end off. Then fill with icing and use as usual…yum

 

Ingredients
150g	Butter – softened
150g	castor sugar
175g	self-raising flour
3	eggs
2 1/2 tbsp	cocoa powder
1 tsp	vanilla extract
Method
1.	Pre-heat the oven to 180 C.
2.	Line a 12 cake tray with cupcake papers.
3.	Crack the eggs into a cup and beat lightly with a fork.
4.	Place all the ingredients in a large bowl.
5.	Beat for 2 minutes, until light and creamy.
6.	Divide the mixture evenly between the cake cases. (I think you could split the mixture out and get more from it to be honest)
7.	Bake for 18-20 minutes until risen and firm to touch.
8.	Allow to cool for a few minutes and then transfer to a wire rack.
9.	Allow to cool fully before icing (or be like me and ice a couple and then realise you should have waited).

Hello world!

Hello and welcome to my foodie blog. I can’t say I’m an amazing chef but I do love to cook and learn about food. I’ll be posting everything from my favourite recipes to full on culinary disasters, as well as a few successes with a bit of luck.

First off… a bit of info about me… my name is Jennie, I’m 24 and live in Chorley with my husband Steve, this is me….

 

I’ve always enjoyed cooking and first started to learn from my Mum when I was a teenager. These days I like to try a whole range of recipes and particularly love cooking pasta, currys, Slimming World friendly recipes and baking big fattening cakes (though I don’t always eat them)!

There will also be the odd post about my OH’s cooking although it doesn’t happen that often ;-).

Since I’ll be spending a great deal of time on my blog talking about food, I thought I should introduce you to my kitchen…. I must warn you it isn’t the best stocked kitchen in the world but I am quite inventive. I don’t have icing bags (or until two days ago a sieve) but I do have a very expensive hand blender….. and I find I can make a half decent piping bag out of tin foil!

This is my kitchen and I love it! It has the “triangle” which I believe was taught in home-economics lessons in the 50s! I really can’t disagree with the idea that having a triangle area between work surface, sink and hob/ oven makes it much easier… it really does!

 

That’s all for now, but I hope you enjoy reading my blog!

Jennie x