Slimming World Friendly Posh Fish Supper Food

FISH STICK SUPPER

Steps:

• Break apart hash browns; set aside.
• In a large bowl, beat eggs and milk.
• Add onion, dill, seasoned salt, and pepper.
• Stir in hash browns and cheese.
• Put mixture into a sprayed or greased 11x7x2-inch baking pan.
• Arrange fish sticks over the top.
• Bake uncovered at 350°F for 50 minutes, or until top is golden brown and fish flakes with a fork.
• Let stand for 5 minutes before cutting.

SLIMMING WORLD FRIENDLY HUMMUS

Steps:

• put the chickpeas, lemon juice crushed garlic cumin and yoghurt into blender and bled until slightly chunky, continue pulversising adding a little water to get to desired consistency, i like mine chunky pastey.
• serve on baked potatoes.

SLIMMING WORLD FRIENDLY SLOW COOKER BEEF PAPRIKASH

Steps:

• in a non stick frying pan fry the bacon until crisp, add the meat and brown on all sides in batches.
• place all of the veg in bottom of slow cooker put meat on top, add herbs and stock cubes. pour in enough hot water to come up just meet the veg and meat.
• cook for 6 hours on high in slow cooker.
• you can add other ingredients like garlic, red wine, beer etc just remeber to syn point it.

SLIMMING WORLD FRIENDLY POSH FISH SUPPER

Steps:

• pop your smoked mackerel into a microwave proof bowl, add 2 tablespoons of water cover with cling film pierce a couple of times and put to one sides. I find it takes approximately 4-6 mins to cook this in microwave so we can do this later.
• Spray a large frying pan with spray cal heat until hot hot add the garlic and your green beans cook for approx 2-3 minutes on high. Put your mackerel in the microwave for about 5 mins on high. Add the 1/4 pint of water and veg stock cube. Reduce down heat and simmer for about 5-7 minutes until tender but al dente.
• Check your mackerel is hot all the way through.
• Remove the green beans from the pan leaving the liquid which should be reduced by now. Add the chilli powder, add the prawns heat through for about 2-4 minutes.
• Serve the mackerel next to the prawns covered in the garlicky sliced liquor from the pan with the green beans and a potato.