Chicken parmigiana

good for leftovers or to freeze after cooked, you could have this with pasta or potatoes and veggies or even just have a side of salad with it.

8 chicken breasts
1 large red onion (finely diced)
3 cloves of garlic
2 tins of tomatoes
8 tbsp of parmesan (1syn per person as 1 syn per tablespoon)
1 tsp dried basil
2 tbsp freshly chopped parsley.
salt and pepper

preheat the oven to 180oC

Season the chicken breasts generously on both sides.

sear both sides of the chicken breasts.

Meanwhile fry off the onion and garlic until softened.

Add in the basil and tinned tomatoes and cook down for 10-20 minutes.

lay the chicken breasts in a tray and spread the tomato mixture evenly between the chicken breasts and sprinkle each chicken breast with 1 tbsp of parmesan.

Bake for 20 minutes or until cooked through.

Sprinkle over the parsley before serving.

Coleslaw

This goes with everything in our house.. from grilled meats, burgers, chicken, pork to fish or as a side salad. you can top it with what you want but we usually dress it with the dressing that i will add to the bottom of the slaw recipe. its also lovely with light salad cream.

1 red onion
2 large carrots
half a small white cabbage

we use a mandolin as we have always had it in our family but you could use a food processor or if you are good with a knife do it that way.

peel then grate the carrot into a bowl.

peel and cut the onion in half and slice as thin as you can.

cut the half of cabbage in half then shred it.

combine together and that is the basic slaw.

for the dressing we use white or rice vinegar and tesco extra virgin olive oil spray we use 20 sprays (2 syns) we coat the slaw in the oil then add the vinegar.

the slaw will last 3-4 days in the fridge if you DONT add a dressing. ( you could always individually dress the slaw on the plate)

yorkshire puddings!!!

yorkshire puddings are my weakness.. i don't know why but they always have been, here is my slimming world recipe.

50g plain flour (8syns)
150ml unsweetened almond milk ( i use alpro which is hald  syn per 100ml atm so 1.25 syns may as well say 2)
2 eggs

get a muffin tin very hot in the oven

meanwhile blend the mixture or hand whisk or use an emersion blender to blend the heck out of the mix till fully combined and creamy.

spray the pan with fry light and divide the mixture into the 12 hole tray

*TOP TIP: make the mixture in a jug so you can just pour it in!*

Bake at 200 for 15-20 minutes (just keep an eye on them) depending on how many you make divide the total syn mixture by that much e.g whole mix = 10 syns so if you make 10 it would be 1 syn each