Louisiana red rice with prawns

Prepping veg

So for dinner the other evening I made a brand new recipe I had never tried before. Sometimes I am a little scared of cooking shellfish, with the chances of causing serious illness and/or death a much larger threat. But it was Monday and I was feeling adventurous so I gave it a go. And boy, am I glad I did. With only two of us, this recipe made enough for us to enjoy for two nights in a row. It gives a filling, tasty and fairly quick meal. I made it on a Monday, only getting in the door at 7.30pm and we we're eating just after 8pm. So even on days when time is slipping away, it's a nutritious,tasty and quick option. This recipe was in the most recent edition of Slimming World magazine. If you aren't a fan of prawns or seafood, you could easily substitute for chicken or more veg (maybe squash and asparagus would work nicely?) if you wanted to avoid meat altogether and I don't think you would do so at the detriment of any flavour.

Starting to cook

Ingredients:
Low calorie cooking spray
6 bacon rashers (smoked is best)
1 large red onion, chopped
4 celery sticks, chopped
2 orange peppers (I used 1 red and 1 yellow), chopped
1/2 tsp celery seeds or 1tsp creole mix (I used jerk seasoning)
4 bay leaves
400g can chopped tomatoes
325g basmati rice
600ml chicken stock
400g large peeled raw prawns
Lemon wedges to serve
2 spring onions, sliced to garnish

Add rice

Method:

1. Spray a frying pan with spray and place over medium heat. Cook the bacon until crisp, then remove from heat and set aside.

2. Spray the pan with a little more spray, add the onion, celery and peppers and season. Cook for 10 minutes, or until soft and golden, then add the celery seeds or Creole spice mix, bay leaves, cooked bacon, tomatoes, rice and stock. Cover, turn the heat to low and cook for 10 minutes. Stir in the prawns, re-cover and cook for a further 5 minutes.

3. Garnish the rice with spring onions and serve with the lemon wedges. Enjoy.

As mentioned this is a Slimming World recipe, and is completely free on the plan. I will definitely be making it again! Great for a work night, dress it up for date night with a 4.5 syn glass of wine or go all out for a dinner party. A really simple recipe, but the flavours will really impress your guests and will have them coming back for more....

Louisiana red rice with prawns

Pesto chicken bake

Hey everyone,

So I figured a good place to begin blogging would be to cover one of my favourite pass-times, cooking. I love nothing more than trying a new recipe, and there's nothing I won't give a good go. At the minute, I am following the Slimming World plan in an effort to shed some extra pounds. I want to lose about 40lbs, or roughly 3 stone. I am like the vast majority of those who embark on such missions - facing an uphill struggle. But I've had a really good week and I am really determined - even attending a party at the weekend I managed to stay on plan. *Pat on back.* So this recipe is sourced from Slimming World, in case anyone thought I was genius enough to make it up.

Ingredients:
4 x 115g skinless chicken breasts
Low calorie cooking spray

For the marinade:
3 garlic cloves
6 tbsp freshly chopped basil, plus a few leaves to garnish
2 tbsp freshly chopped parsley
2 tbsp balsamic vinegar
6 tbsp chicken stock

Salt and freshly ground black pepper

Blending the marinade

Method:

1. Make the marinade: peel and grate the garlic, place in a food processor along with the basil, parsley, vinegar and stock and blend until the mixture is fairly smooth. Season to taste.

2. Make 3 slashes on each chicken breast, place in a bowl and pour the marinade over, rubbing into the slashes. Cover, place in the fridge and leave to marinate for at least 2 hours.

3. Place the chicken breasts in a roasting tin sprayed with low calorie cooking spray and roast in the oven for 20 minutes at 190°C/170°C Fan/Gas 5, or until the chicken is cooked through and tender.

4. Serve the chicken pesto roast sliced and garnished with a few basil leaves.

Marinading

Now, that's the official recipe. But I decided to put a little twist on it, of the cheesy variety. I am using my healthy extra A (see Slimming World for details on the plan) as Parmesan, which I will sprinkle over the chicken for the final 5/6 minutes of step 3. I would use approximately 30g per chicken breast for really good coverage, 30g being a Healthy Extra A portion. A portion (one breast) is free on Slimming World (or 6 syns if you are not using your cheese for HEA). Alternatively, you could leave off the cheese and the whole thing would be free.

Finished meal

Alongside this, I served roasted new potatoes tossed in crushed garlic and rosemary, and spinach salad with balsamic vinegar dressing.

End of a long day - Bake Off :)

All in all this was a really simple recipe, especially for a week night. It would be great to rustle up the night before and have in the fridge just waiting to pop into the oven for 20 mins when you walk through the door. Just enough time to pop in the shower, wash the day away and get into some comfy fresh PJs. Which is definitely how I played it.

And for dessert... 11 syns of French Fancies and the Great British Bake Off with lovely sofa cuddles from my man. A glorious end to any day.      


Take care

C