One of best things about cooking prawns is it takes minutes, perfect for a quick and easy dinner. I like to make this recipe on food shop day as, save for a little chopping and whizzing, its on the table in less than 15 minutes and there are plenty leftovers to use for lunches afterwards.

For this recipe you will need 3 large prawns per taco (or four or five smaller prawns) so keep that in mind when you go shopping.

The black bean salsa and avocado cream recipes make more than just 2 portions so you will have left overs to use in lunches. I’ll either have them with more prawns or with shredded roast chicken breast in a salad (use the avocado cream as the dressing).

The key to these tacos is the corn tortilla. I’ve tried them with normal wheat tortillas and they are lovely but the corn tortillas take them to the next level. I love the Old El Paso Street Market White Corn Tortillas as they are 2sp (or 53 cals) each or 3sp for 2 which is enough for me.

You can add anything you fancy to these tacos, a little feta also sets them off nicely – just be sure to add the extra points.

SMART POINTS AND NUTRITIONAL INFORMATION

Serves 2 = 5sp per serving on BLUE and PURPLE and 6sp per serving on GREEN (based on each person having 2 tacos)

Breakdowns –

• BLUE and PURPLE – Prawns – 1sp, Salsa – 0sp, Cream – 1, Tortillas 3sp for 2
• GREEN – Prawns – 1, Salsa – 1sp, Cream – 1sp, Tortillas 3sp for 2

Per serving – 278 calories, Fat 5.7g, Carbs 38.2g, Protein 17.1g

INGREDIENTS

For the prawns (serves 2)

12 large king prawns (frozen or fresh, if frozen make sure they are thoroughly defrosted before cooking)

2 tsp cajun spice

1 lime (zest only)

For the black bean salsa (serves 8)

1 small tin of black beans (around 285g), drained

1 small tin of sweet corn (285g), drained

1 small red onion, peeled and very finely diced

3 tomatoes, cut into 1cm chunks

2 spring onions, finely sliced

Handful of fresh coriander, finely chopped

1 lime (juice only – use lime from above)

½ tsp salt

For the avocado cream (serves 8)

1 small avocado (around 100g flesh)

3 tbsp light soured cream

8 jalapeno slices plus 2 tbsp of the brine from the jar

To serve (serves 2)

4 x mini tortillas – I love the Old El Paso Street Market White Corn Tortillas (see above)

Iceberg lettuce, shredded

Pickled red cabbage

METHOD

1. In a small bowl add the prawns, sprinkle over the cajun seasoning and grate over the zest of 1 lime. Stir and then pop to one side to marinade whilst you prep the accompaniments (give them at least 5 minutes to sit).
2. Next put the ingredients for the avocado cream in a food processor, whizz til smooth and pop into a bowl.
3. Next chop the vegetables for the salsa (red onion, spring onion, tomatoes and coriander). Pop the chopped vegetables into a large bowl with the black beans and sweetcorn. Add the lime juice and salt. Stir and pop the bowl to one side.
4. Now you are ready to cook. Take a large frying pan, spray with 1kal and then add the prawns in a single layer. Season with salt and pepper and cook on 1 side for 2 minutes. Then spray again with 1kal, flip and fry for another 2 minutes on the other side until cooked through.
5. Take the prawns off the heat and pop into a bowl.
6. Get everything ready on the table or bench, I like to set out a little production line so we can make our own tacos. Pop the lettuce in one bowl and the pickled red cabbage in another.
7. Warm the tortillas (in the oven or microwave).
8. Assemble – I like to add a little avocado cream to the base, top with lettuce and red cabbage, then the salsa, then the prawns and then a little more avocado cream.
9. Enjoy!
   

   Print

   Cajun Prawn Tacos

   Serves 2

   WW - per serving 5sp on BLUE and PURPLE and 6sp per serving on GREEN (based on each person having 2 tacos)

   Breakdowns

   BLUE and PURPLE – Prawns – 1sp, Salsa – 0sp, Cream – 1, Tortillas 3sp for 2

   GREEN – Prawns – 1, Salsa – 1sp, Cream – 1sp, Tortillas 3sp for 2

   Calories - per serving - 278 cals, 5.7g fat , 38.2g carbs, 17.1g protein

   Ingredients

   • For the prawns
   • 12 large king prawns frozen or fresh, if frozen make sure they are thoroughly defrosted before cooking
   • 2 tsp cajun spice
   • 1 lime zest only
   • For the black bean salsa
   • 1 small tin of black beans 285g, drained
   • 1 small tin of sweet corn 285g, drained
   • 1 small red onion peeled and very finely diced
   • 3 large tomatoes cut into 1cm chunks
   • 2 spring onions finely sliced
   • Handful of fresh coriander finely chopped
   • 1 lime juice only – use lime from above
   • ½ tsp salt
   • For the avocado cream
   • 1 small avocado around 100g flesh
   • 3 tbsp light soured cream
   • 8 jalapeno slices, plus 2 tbsp of the brine from the jar
   • To serve
   • 4 x mini tortillas – I love the Old El Paso Street Market White Corn Tortillas see above
   • Iceberg lettuce shredded
   • Pickled red cabbage

   Instructions

   • In a small bowl add the prawns, sprinkle over the cajun seasoning and grate over the zest of 1 lime. Stir and then pop to one side to marinade whilst you prep the accompaniments (give them at least 5 minutes to sit).
   • Next put the ingredients for the avocado cream in a food processor, whizz til smooth and pop into a bowl.
   • Next chop the vegetables for the salsa (red onion, spring onion, tomatoes and coriander). Pop the chopped vegetables into a large bowl with the black beans and sweetcorn. Add the lime juice and salt. Stir and pop the bowl to one side.
   • Now you are ready to cook. Take a large frying pan, spray with 1kal and then add the prawns in a single layer. Season with salt and pepper and cook on 1 side for 2 minutes. Then spray again with 1kal, flip and fry for another 2 minutes on the other side until cooked through.
   • Take the prawns off the heat and pop into a bowl.
   • Get everything ready on the table or bench, I like to set out a little production line so we can make our own tacos. Pop the lettuce in one bowl and the pickled red cabbage in another.
   • Warm the tortillas (in the oven or microwave).
   • Assemble – I like to add a little avocado cream to the base, top with lettuce and red cabbage, then the salsa, then the prawns and then a little more avocado cream.
   • Enjoy!

The post Cajun Prawn Tacos first appeared on Slimming Kitchen Secrets.

Harissa Prawn Orzo

Serves 4 = 7sp per serving on BLUE and PURPLE, 8sp on GREEN

Ingredients

1 onion, peeled and finely diced

3 garlic cloves, peeled and finely chopped

1 courgette, washed, woody ends cut off and grated

240g orzo, dry

½ tsp salt

1 vegetable stock cube, made up with 500ml boiling water

80g frozen peas

3 spring onions, finely sliced

3 tsp harissa paste

30g parmesan, finely grated

Handful of fresh mint and coriander, roughly chopped

Pinch of crushed chillies (if you like it spicy)

1 lemon, zest and juice

360g raw jumbo king prawns (I buy the frozen ones in Aldi, make sure they are defrosted before use)

Method

Spray a large frying pan (or wok) with 1kal and add the onion. Fry on a medium heat for 4-5 minutes until the onion starts to soften (add a little water if the pan starts to get dry). Add the garlic and courgette and fry for another minute or two.  Add the orzo, stir through and then add the vegetable stock and salt. Bring to the boil and then reduce to a simmer for 10-12 minutes until the orzo is cooked through and the water has evaporated. Add the peas and spring onions to the pan a few minutes before the orzo is cooked (reserve a few spring onions to dress the dish at the end). If the water dries up completely before the orzo is cooked, add a little more water. If the pan is still watery when the orzo is al dente, bring the heat to high to simmer off the liquid quickly (be careful to keep stirring every now and then so the orzo doesn’t stick to the pan).

Once the orzo is cooked and is no longer watery, turn off the heat and stir through the harissa, parmesan, mint and coriander (and the chillies if you are having them). Season with salt and pepper to taste. Leave to rest while you cook the prawns.

In a separate frying pan, spray with 1kal, add the prawns, season with salt and pepper and the lemon zest. Fry for a few minutes until pink and cooked through (this won’t take long at all). Remove from the heat.

Finally add the juice of ½ the lemon to the orzo. Stir and then portion up. Top with the prawns, reserved spring onions and serve with a small slice of lemon per person.

Enjoy!

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More traditional Goan curry’s often used dried Kashmiri chillies however, since they are mostly used to add the reddish colour to the dish, I’ve tried to use more readily available spices in place of them. If you would like to use the more traditional recipe, replace the paprika, cayenne pepper and chilli powder with 8 red Kashmiri chillies and grind with the whole spices right at the start.

The recipe below makes 4 good potions of curry and it has the most delicious spicy, sour flavour. It’s a little bit different to your regular curry flavour (and for once doesn’t have any fresh coriander in it)! I served my portion with 60g (dry weight) basmati rice so the meal was 11sp in total on BLUE.

Goan Prawn Curry

Serves 4 = 5sp per serving on BLUE and PURPLE, 6sp per serving on GREEN

Ingredients

For the spice mix

2 tsp coriander seeds

1 tsp each cumin seeds and black peppercorns

3 tsp paprika

1 tsp each chilli powder, cayenne pepper and turmeric

½ tsp salt

For the curry

1 large onion, peeled and finely chopped

6 garlic cloves, peeled and finely chopped

Thumb sized piece of ginger, peeled and grated (or 1 tbsp Lazy ginger)

1 red pepper, deseeded and finely sliced

4 large tomatoes diced

Chicken stock cube (made up with 400ml boiling water)

2 tsp tamarind paste

½ tsp sugar

400g tin of light coconut milk

400g king prawns, raw (I use frozen king prawns, make sure they are totally thawed)

Large pinch of curry leaves

To serve

Basmati rice

Method

Begin by making your spice mix. Add the coriander seeds, cumin seeds and black peppercorns to a pestle and mortar (or a spice grinder) and bash until you have a smooth powder. Add the paprika, chilli powder, cayenne pepper, turmeric and salt and combine.

Next take a large saucepan, spray with 1kal and add the onion. Fry for 5-6 minutes until it starts to soften (add a little water if the pan gets dry). Then add the garlic and ginger and fry for another minute. Next add the spice mix to the pan, stir and add a small splash of water so it doesn’t burn, then add the tomatoes, tamarind, sugar and stock, stir and simmer for 8-10 minutes until the tomatoes have started to break down. Pop the rice on at this point if you are having it. Remove the sauce from the heat and blend the contents of the pan until smooth. Add the sauce back to the pan along with the coconut milk and red pepper, stir and season with salt and pepper to taste. Simmer for 10 minutes. Finally add the raw king prawn and curry leaves s to the sauce and simmer until the prawns are cooked through (this should only take a couple of minutes).

Serve with basmati rice (remember to add the extra points).

Enjoy!

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Whenever I use king prawns I always buy them raw and frozen and they are cheapest this way. Just make sure they are thoroughly defrosted before you start cooking. This is actually a fairly straightforward risotto to make as you essentially make a ‘base’ risotto and then add all your other bits and pieces to it near the end.

If you aren’t a fan of prawns, there are many other meats that would also be lovely with this dish…chicken, pork, the world’s your oyster!

Cajun Prawn and Coriander Risotto

Serves 4 = 10sp on Blue, 10sp on Purple, 11sp on Green

Ingredients

1/2 tbsp oil

1 onion, finely chopped

3 garlic cloves, finely chopped

240g Arborio rice

125ml glass of white wine

1 x chicken stock cube (made up with 750ml boiling water)

1 tbsp Cajun spice

100g spinach, roughly shredded

Small bunch coriander

100g light cream cheese

2 lemons

2 tbsp fresh grated parmesan

1 tsp light butter

Pinch of crushed chillies (optional if you like it spicy)

For the prawns

400g raw king prawns

1 tsp Cajun spice

To finish

4 tsp lightest soured cream

Method

Take a large non stick pan spray with 1 kal and fry the onion in the oil until soft and golden (6-7 minutes). Then add the garlic and fry for a few minutes more. Add the Arborio rice and toast for a minute then add the wine, simmering until reduced by half.

Next add the Cajun spice with 250ml of the chicken stock, stir and begin to simmer, letting the rice absorb the stock. Keep adding the stock as it absorbs until you have used it all (this will take around 25 minutes).

Whilst the risotto is simmering you can make the green element of the dish. Add the spinach and coriander (stalks and all) to a food processor with a small splash of water. Begin to blend for 30 seconds and then add the cream cheese. Continue to blend until you have more of a paste consistency and then add the juice of 1 lemon. Give a final pulse to combine the lemon juice.

Add the green paste to the risotto pan, season with salt and pepper and simmer for another five minutes until the rice is cooked to your liking.

Whilst the risotto is having its final simmer, pop your prawns into a large frying pan, sprinkle with 1 tsp Cajun spice, salt and pepper, spray with 1 kal and fry for 2-3 minutes until the prawns are pink and cooked through.

Once most of the liquid in the risotto has absorbed, remove the risotto from the heat and add the parmesan and butter (and crushed chillies if you are having them). Stir through and taste, adding the juice of half a lemon to the risotto if you think it needs it (I like a nice lemony touch at the end) as well as any extra salt and pepper to season.

Serve in a bowl topped with a tsp of light soured cream and the Cajun prawns.

Enjoy!

The post Cajun Prawn and Coriander Risotto first appeared on Slimming Kitchen Secrets.

After doing a bit of brainstorming over what I fancied, I set my mind on creating a new risotto dish as I thought this would be the perfect way to retain the lovely smoky flavour of the garlic. The flavour of the garlic goes so well with both the paprika flavour in the chorizo and freshness of the prawns, and the addition of fennel to this dish really lifts it to a whole new level.

If you aren’t a fan of fennel, feel free to omit it from the dish. I blended my chorizo and I wanted the flavour to infuse throughout the dish however if you don’t fancy blending it, just chop it as finely as you can manage.

I don’t usually use oil or butter in my dishes but since an Italian chef told me that a risotto wasn’t a real risotto without both, I always now include a little of each (the oil is essential in toasting the rice so it retains a nice bite and the butter gives the risotto the creamy sheen at the end).

You can see the full selection of Very Lazy products over on their website http://www.verylazy.com/ and you can purchase their products in most major supermarkets. The smoked garlic and chillies are available in Tesco now!

Chorizo, Prawn and Fennel Risotto

Serves 2 = 12sp per serving

Ingredients

Punnet of cherry/baby plum tomatoes (around 300g)

300g prawns raw or cooked

1 tsp fennel seeds

1 tsp olive oil

1 large onion, peeled and finely diced

30g chorizo, peeled and blended (or chopped into tiny crumbs)

2 tsp each Very Lazy smoked garlic and chopped red chillies

1 tsp dried oregano

2 tsp tomato puree

100g Arborio rice

125ml white wine

½ stock cube (chicken or veg), made up with 750ml boiling water

1 tbsp parmesan, grated

1 tsp lighter lurpack

Handful of fresh parsley and thyme, finely chopped

1 lemon, halved

Method

To begin, fill and boil the kettle. Then take a large non-stick sauce pan and add the fennel seeds. Toast on a medium heat for a couple of minutes until you can smell their lovely aroma and then remove from the pan and pop into a pestle and mortar. Pound the fennel seeds until they form a course powder (if you don’t have a pestle and mortal you can use a bowl and the end of a rolling pin!)

Next, take the same saucepan; add the olive oil and onions and fry on a medium heat for 5-6 minutes until the onions are soft. Season the onions and then add the chorizo, 1 tsp of smoked garlic, 1 tsp chopped red chillies, the ground fennel and 1 tsp oregano to the pan. Fry for another 3 minutes until the chorizo has turned the onion mixture a light red colour. Next, add the tomato puree to the pan, mix in and fry for another minute. Then add the Arborio rice, stir and toast the rice for a minute. Add the wine and simmer until reduced by half.

Next, mix the stock cube with the boiling water and then add 250ml of it to the rice. Stir and begin to simmer, letting the rice absorb the stock. Keep adding the stock a little at a time as it absorbs until you have used it all (this should take around 25 minutes – you made need a little more or a little less depending on the heat of your hob). Once most of the liquid has absorbed, and the rice is cooked nicely, reduce the heat to very low and add the parmesan and butter. Stir through, taste and then season with salt and pepper to your taste. Leave the risotto on a very low heat whilst you cook the tomatoes and prawns.

Spray a non-stick frying pan with 1kal and add the tomatoes cut side down. Season with salt and pepper and fry for 3-4 minutes until the tomatoes have a nice colour on the cut side. Add most of the tomatoes to the risotto, reserving a few to dress the dish at the end.

In the same frying pan, spray with 1kal and add 1 tsp of smoked garlic and 1 tsp crushed red chillies. Add the prawns and fry for a couple of minutes on each side until cooked through. Turn the heat off the prawns and squeeze over the juice of ½ lemon. Add most of the prawns to the risotto (use a spoon or fork as you don’t want all the extra chilli and garlic in the risotto pan), reserving a few to dress the dish at the end.

Finally, remove the risotto from the heat and add the juice of ½ lemon and the fresh parsley. Stir through and then serve in a bowl topped with the reserved tomatoes and prawns.

Enjoy!

Please note, this recipe forms part of a paid collaboration with Very Lazy however all views on the products are my own.

The post Very Lazy Chorizo, Prawn and Fennel Risotto – 12sp first appeared on Slimming Kitchen Secrets.

If you don’t like prawns, you could also make this dish using cooked and shredded chicken breast (or even raw chicken breast, but make sure you cook this through at the start before you do anything else). If you want to bulk it out even further, you can add some shredded spinach with the coriander.

It may seem like a small portion of rice below but because of all the veggies, you get a decent and filling portion. Add a little extra rice if you are worried but be sure to add the extra Points/calories.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 11 points or 530 cals, 7.4g fat, 78.4g carbs, 41.0g protein

Ingredients

150g basmati rice

1 small white onion, finely chopped

2 cloves of garlic, peeled and finely minced

100g Nasi Goreng paste (I get mine on Amazon or in Tesco)

1 tbsp dark soy sauce

300g cooked or raw king prawns

Handful of fresh coriander, roughly chopped

3 spring onions, finely sliced

1 lime, quartered

2 eggs

Low calorie cooking spray

Salt and black pepper

Method

1. Begin by cooking the basmati rice (see page 22), and while it’s cooking you can prepare the rest of the dish – it’s very quick!
2. Pop a large frying pan onto a medium heat, spray with low-calorie cooking spray and add the onion. Fry for 5–6 minutes until it starts to soften, adding a little water if the pan gets dry.
3. Add the garlic and fry for another minute, then add the nasi goreng paste, soy sauce and 100ml water to the pan. Combine everything together and reduce the heat to a simmer.
4. Add the prawns and either cook through (if raw) or warm through if already cooked. Add the cooked rice to the pan and coat well in the paste/prawn mixture.
5. Add most of the coriander and spring onion to the pan (reserve a bit of both to garnish at the end) and fry for another minute or two until the spring onion softens a little. Remove from the heat and squeeze in the juice of half the lime. Stir to combine.
6. In another small frying pan, spray with low-calorie cooking spray and fry the eggs to your liking. I like them a little runny. Season with salt and pepper.
7. Finally, split your rice mixture into two bowls, top each with a fried egg and finish with a sprinkle of spring onion, fresh coriander and a wedge of lime.

The post Prawn Nasi Goreng first appeared on Slimming Kitchen Secrets.

You can buy pre made gyoza skins in Chinese or Asian supermarkets which would make the whole process below a bit less fiddly/time consuming (I will be doing this next time!). However if, like me, you didn’t have time to get your hands on any, you can always whip them up yourself! With minimal ingredients the skins are relatively simple to make and the best thing is, you can stuff them with whatever you fancy! Here I’ve gone for a classic mix of pork and prawn which turned out to be absolutely delicious. At only 6sp for a portion of 5 gyoza, you can have a little bit of what you fancy for not very many points at all!

The method below tells you how to make the gyoza without any pre prepped ingredients or special equipment however one thing I would recommend are these fab little gyoza makers. They are so cheap on eBay and make the whole process so much quicker and easier – they really make sure the edges of the gyoza are sealed tightly!

The little delights can either be served as a starter or can be served as part of a gyoza noodle soup (recipe for this bad boy also coming soon!!).

Pork and Prawn Gyoza

Makes 25 gyoza = 5 portions of 5 gyoza= 1 portion of 5 gyoza is 6sp (Flex)

Ingredients

For the gyoza skins

250g dumpling flour (or plain flour), sieved

125ml boiling water

½ salt

For the filling

100g lean pork mince (5% fat)

200g prawns, fresh or frozen (and defrosted)

2 gloves of garlic, peeled and roughly chopped

1 tbsp fresh ginger, roughly grated

2 spring onions, roughly chopped

½ tsp each Chinese 5 spice and crushed chillies

1 tbsp soy sauce

2 tbsp each fresh coriander and basil, roughly chopped

Zest of 1 lime

Method

1. Sieve the flour into a large bowl. Add the salt to the water and stir to dissolve and then gradually add the water to the flour, stirring to combine. Once combined, form the dough into a ball and then knead for around 8 minutes.

2. Cut the ball of dough in half and then, using your hands, shape each half into a chunky sausage shape. Wrap each sausage separately in cling film and then pop in the fridge for 30 minutes.

3. While the dough is resting you can make your filling. It couldn’t be easier, pop all of the filling ingredients into a food processor and blitz until you have a sausage meat like texture. Season with a little salt and black pepper. Pop in the fridge while you finish the wrappers.

Note: if you have pre made skins, you have the advantage of starting here and then skipping to step 5.

4. Take the dough out the fridge, dust the bench with a little flour and then cut each sausage into 12 (cut in half and then each half into six). Cover the dough pieces with a damp towel to stop them drying out and then, taking each piece in turn, roll into a ball with your hands and flatten by pressing with your palms. Roll out until flat and thin and then, using a round cutter (or glass), cut into rounds (you want them to be roughly the size of your palm). Collect the excess dough from the outside of the cutter as you go and combine (this will make your 25^th gyoza!). Pile the skins on a plate and top each with a little flour to stop them sticking together.

5. Now get ready to assemble the gyoza. Pop the bowl of filling next to the plate of skins. Have a small dish of water ready. Take one skin in the palm of your hand and pop a teaspoon of the mixture in the centre. Dip your finger in the water and wipe around the edge of the skin (this will help the edges to stick together).

6. Bring the edges of the skin together than then pinch ‘pleats’ along one side, pressing each pleat into the opposite side of the skin. This should seal the parcel completely. At this point, you can pop all the gyoza you aren’t eating onto a plate in a single layer and pop in the freezer for 1 hour. Then remove and bag up into separate portions and pop back in the freezer.

7. For the gyoza you are cooking right now, there are two ways you can go about it.

1. The first is to boil the gyoza for 4-5 minutes until cooked through.
2. The second is to spray a frying pan with 1kal and in batches, fry one side of the dumpling for a few minutes until golden. Once all of the gyoza are browned, add them all back to the pan, add ½ cm water to cover the base of the pan and cover with a layer of tin foil with a few holes poked in. Steam on a medium heat for 5 minutes until the filling is cooked through.

8. Serve with a small bowl of dark soy sauce and a small bowl of sriricha for dipping.

9. Enjoy!

The post Pork and Prawn Gyoza – 6sp first appeared on Slimming Kitchen Secrets.

Whilst the ingredients list looks a bit intimidating, a lot of it is store cupboard essentials. Not only that but once the paste is made, the rest is very simple of put together. If you don’t have time to make the paste you could use a shop bought Laksa paste but I guarantee you, the homemade stuff is SO much better!!

You only need half of the quantity of the paste that you get from the below paste ingredients for this dish. The rest can be popped in the fridge and kept for up to 2 weeks. Alternatively it can be frozen or you can do what I did and use it the next day as a marinade for chicken! The world’s your oyster.

Prawn Laksa

Serves 2 = 11sp each (Flex)

For the paste

2 red chillies, roughly chopped

3 cloves of garlic, peeled and roughly chopped

1 inch piece of fresh ginger, peeled and roughly chopped

1 small onion, roughly chopped

1 stick of fresh lemongrass (woody outer layer and bottom removed) and roughly chopped

3 lime leaves (fresh if you can get them), roughly chopped

1 tbsp fish sauce

½ tsp reduced fat peanut butter

1 tsp each turmeric, ground coriander

1/4 tsp cumin

For the Laksa

100g flat rice noodles (or your favourite type of noodle)

200ml reduced fat coconut milk

Juice of 1 lime

½ tbsp each of soft light brown sugar, fish sauce and dark soy sauce

1/2 chicken stock cube (made up with 400ml of boiling water)

200g king prawns, raw

To serve

Handful of fresh coriander, roughly chopped

1 chilli, finely chopped

2 spring onions, finely chopped

1 lime, quartered

Method

Cook the noodles according to the packet instructions.

Put all the ingredients for the paste in a food processor and blend until smooth. Add a little water to loosen the paste as you are blending to make sure it goes nice and smooth.

Next take a non stick sauce pan, heat and spray with low calorie cooking spray and add half the paste (pop the rest back in the fridge). Fry for a few minutes until the aromas start to release then add the coconut milk, lime juice, sugar, fish sauce, soy sauce and chicken stock. Simmer for around 5 minutes (or until your noodles are ready).

Drain the noodles and spilt between two large bowls.

Add the prawns to the laksa sauce and cook for 2-3 minutes until pink and cooked through. Split the prawns and laksa sauce evenly between the two bowls and then top both with a sprinkling of spring onions, chilli and coriander. Serve with a couple of slices of lime.

Enjoy!

The post Prawn Laksa – 11sp first appeared on Slimming Kitchen Secrets.

This recipe requires very little effort other than a little roasting of tomatoes however if you don’t have time to do this, feel free to replace the roasted tomatoes with ½ tin of chopped tomatoes. I think this recipe is better when it’s not too saucy. That way you can really taste the garlic, chilli, roasted tomatoes and prawns. If you do like your pasta sauces a bit more runny, feel free to add more chopped tomatoes or even a little stock.

Chilli Prawn Linguine

Serves 2 = 8sp each (Flex)

Ingredients

120g spaghetti

1 tsp olive oil

3 large cloves of garlic, finely chopped

1 chilli, finely chopped

200g king prawns, raw and deveined

Large pack of cherry tomatoes (or ½ tin chopped tomatoes)

125 ml white wine

Handful of basil leaves, shredded

Method

Pop the oven on 200c. Take the whole pack of cherry tomatoes, pop in a baking dish, season with salt and pepper, drizzle with ½ tsp olive oil and ½ tsp balsamic vinegar. Toss together and then roast for around 15 minutes.

Pop your spaghetti on to boil.

In a large frying pan add the rest of the oil, heat and then add the garlic and chilli, frying for a few minutes. Take care not to burn the garlic as this will give you dish a horrible bitter taste. In the same frying pan add the prawns, season and fry for 2 minutes, flip and then fry on the other side for another 2 minutes. The prawns should be pink and cooked through. Remove the prawns from the pan and pop to one side.

Remove the tomatoes from the oven and pop the majority in a food processor (reserve 3 or 4 per person to add back at the end). Churn until you have a nice, chunky tomato mixture that is both saucy but still has a few lumps. Add the contents of the food processor to the frying pan with the wine and half the basil leaves, season and simmer for five minutes until the wine reduces and the sauce mixture thickens a little. Add the prawns back to the pan with the tomatoes you put to one side and 1 tbsp single cream (optional). Heat until everything is piping hot. Drain the spaghetti and then add to the pan. Toss the spaghetti in the sauce and again simmer until everything is heated through. Add the rest of the basil leaves stir through and serve in a nice big pasta bowls with a dusting of fresh parmesan.

Enjoy!

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I decided to go down the taco route in the end as it’s fast, easy and satisfying. I pimped the taco’s up however with some homemade Chimichurri Avocado Dip, Salsa and Spicy Rice. It went down a storm with my OH who couldn’t get enough of the combination of flavours.

My pick and mix came out at 11sp – I had one pork taco, one prawn taco, half the avocado dip, salsa and 1/4 portion spicy rice – amazing!!

Ingredients (Flex)

4 x taco shells = 2sp each

For the pork

Serves 2 = 4sp each (this is enough to fill 4 taco shells)

200g lean pork steak, raw, marinaded in a bowl in:

2 tbsp chimichurri sauce

1 tsp crushed chillies

Small handful of fresh coriander, finely chopped

For the prawns

Serves 2 = 0sp each (this is enough to fill 4 taco shells)

200g king prawns marinaded in a bowl in:

2 tbsp chimichurri sauce

½ crushed chillies

Small handful of fresh coriander, finely chopped

Chimichurri Avocado Dip

Serves 2 = 4sp each

Mix the below ingredients together and pop in the fridge until required:

100g avocado, mashed

2 tbsp half fat soured cream

Juice of ½ a lime

1 tbsp chimichurri sauce

½ tsp crushed chillies (optional)

Salt and pepper

Salsa

Serves 2 = 0sp each

Mix the below ingredients together and pop in the fridge until required:

½ orange pepper, finely chopped

½ red onion, finely chopped

3 tomatoes, finely chopped

Small handful of fresh coriander, finely chopped

Juice of half a lime

Dash of white wine vinegar

Spicy Rice

Serves 2 = 4sp each

½ red onion and orange pepper (other half of those used above), finely chopped

1 tomato, finely chopped

½ tsp Cajun, chilli powder, smoked paprika, cumin, garlic salt and onion powder, crushed chillies

1 tbsp tomato puree

80g rice

Salt and pepper

Juice of ½ lime

Method

Mix the pork and prawns into the marinade and pop in the fridge.

Make up the Chimichurri Avocado Dip and Salsa and pop in the fridge until needed.

Pop the rice on to boil in salted water. Meanwhile spray a large frying pan with 1kal and fry the pepper and red onion until soft (about five minutes). Then add the tomatoes, fry for a few more minutes and then add the spices. Fry for a minute then add the tomato puree. Mix in and fry for another minute. Once the rice has cooked, drain, add to the frying pan and give everything a good mix until well combined. Season with salt and pepper and squeeze over the lime juice. Pop on a low heat until everything is ready.

Spray a separate frying pan with low cal spray, heat up and then fry the pork on a high heat for 7-8 minutes until cooked through. Add all the marinade out of the bowl near the end to warm up the sauce. Pop into a bowl.

Pop the frying pan back on the hob and repeat with the prawns frying for 1-2 minutes on each side (until cooked through). Pop into another bowl.

Pop the rice into a large bowl and then take the salsa and avocado dip out of the fridge.

Serve all together with the taco shells just warmed up in the microwave.

Enjoy!

The post Pick ‘n’ Mix Chimichurri Pork and Prawn Tacos, Chimichurri Avocado Dip, Spicy Rice and Salsa – 12sp first appeared on Slimming Kitchen Secrets.