The Magic of Fry Light

I am super impressed with these two products - they are really full of flavour and I have found that some of my meals have really been enhanced by them.

I still need to use a few squirts of ordinary Fry Light and then I add a couple of squirts of either the Chilli or Garlic for flavour. They don't seem to be able to pull off cooking without the added help of either the Sunflower or Olive Oil spray (although it could just be that my frying pan is nearing the end of it's life!)

I highly recommend spraying some chips with the garlic oil prior to cooking them... the aroma that drifts from the oven is just divine.

Chilli con Carne with Cauliflower Rice - SP

Serves 2
40 minutes
Syn Free

Ingredients

500g 5% less mince beef
1 onion (finely chopped)
1 tsp. Lazy Garlic
1 red Chilli
2 tsp. Ground Cumin
1 tsp. Paprika
1/2 tsp. Cinnamon
1/2 tsp. Hot chilli powder
1 can of chopped tomatoes
3 tbsp. tomato puree
300ml beef stock
1 red pepper
1 yellow pepper
1 can of kidney beans
1 large Cauliflower
Bag of mixed vegetables
Fry Light

Method

Stir Fry the mince over a high heat in a large pan sprayed with Fry Light until the mince has browned. Transfer to a bowl and set aside, pouring away any liquid in the pan.

Respray the pan with Fry Light and on a low heat, stir fry the onion for about 6 minutes until softened. Add the garlic, spices and the chilli and continue to stir fry for a further 4 minutes.

Add the peppers, tomatoes, tomato puree  and the stock and bring to the boil. Then carefully add the mince and stir together. Turn the temperature down to a simmer and cook for 10 minutes before adding the kidney beans. Cook for a further 5 to 10 minutes until the sauce has thickened beautifully.

 Whilst the chilli is bubbling away, separate the cauliflower florets and then grate them. I used a hand grater (bit of Body Magic at the same time!)

Once this is done, spray a large frying pan with Fry Light and on a medium to low heat gently warm the cauliflower rice, constantly stirring so that it doesn't stick and burn. This also helps to remove some of the moisture.

Cook the mixed vegetables as per packet instructions.


Serve all together!

Week 7 - 1lb Off

Phew what a busy week at work! I had three SP days this week and lost a pound. I can't moan too much I guess as a loss is a loss but I was hoping for a little bit more!

I have had a bit of a lucky week though! I posted a picture on my instagram page (laurenrobertson1) of my SP Quorn sausages and veg meal and Quorn kindly selected me to receive a gift for "random act of kindness" day!

Then today I uploaded a picture of the delicious Chilli con Carne with cauliflower rice onto a local Slimming World Facebook page and myself and a friend from our Thursday night club won a diary!

And then finally we celebrated Chinese New Year this evening with a gorgeous Kung Pao Chicken (and a couple of Buds). A wonderful end to a very hectic week.

Starting Weight: 11st 3lb
Weigh in: 1lb off
Closing Weight: 11st 2lb
Lbs to target: 16lb

Chilli Coconut Rice

Serves 2
25 minutes
1 syn

Ingredients

1 cup of rice
1 onion
1tsp. chilli flakes
100ml coconut milk
500ml vegetable stock
Fry Light

Method

Finely chop the onion and fry in a heavy saucepan for about 3 minutes or until softened. Add the chilli flakes and continue to cook for a further minute or so.

Add the rice, coconut milk and stock and bring to the boil. Once boiling, lower the heat to a simmer and cover tightly.

Cook for 10 to 12 minutes and then take off the heat and let stand for 5 minutes to ensure all the liquid is absorbed.


I served this rice with Thai Green Chicken curry and it was delicious! I tend to waste a lot of coconut milk so to be able to use this in the rice and in the meal made this feel particularly indulgent!