red pepper | Skinny Jeans and the Inbetweens

Asado, in simple terms, is a stew and there are many different versions depending on the country or region. This one is not a million miles away from a Filipino asado. The richness of flavour in this recipe comes from slow cooking the beef until it becomes really tender in a tomato sauce infused with star anise, ginger and bay leaves. This is extraordinarily simple to make but does require some time as it will take about 1 and ½ to 2 hours to complete. I’ve added potatoes to the dish but you could certainly leave them out and serve it over brown rice or with salad instead. It keeps well and serves 6 which makes it a perfect meal prep recipe if you’re prepping for the week. It is suitable to do in a slow cooker if desired but I find it more flavoursome if you prep it in a large pot over the hob instead, I don’t know why it’s just one of those things! This serves 6 people and the Macros per serving are 344Cals P33.7 C30.5 F9.5 or Smartpoints 7 and free on No Count Here’s the skinny: Continue reading →

What’s more ideal than a lovely chicken curry on a Saturday night? Creamy & comforting, super easy & quick to make this really hits the spot & not a takeaway in sight! The addition of coconut milk really lifts this curry to the next level flavourwise. Give it a try, I promise you won’t be disappointed! This serves four at 11 pro points each (2pp on F&H if you use brown rice). I hope you’re having a lovely Saturday Night.
340g diced chicken fillet

One onion diced

One can of light coconut milk

One can of plum tomatoes

One red pepper diced

One clove of garlic

2 teaspoons curry powder

2 teaspoons tumeric

1 teaspoon garam masala

1 teaspoon cumin

1 tablespoon corn flour

Fresh coriander

Salt

240g dried weight basmati rice Prepare the rice as per packet instructions. Heat a large saucepan over a medium heat and spray with oil. Lightly fry the onion and red pepper for approximately five minutes until soft. Crush in a clove of garlic and cook for a further minute. Add in all the spices and stir well continuing to cook for a further minute. Add the coconut milk and diced tomatoes. Stir in the diced chicken and season with salt. Cook for 20 minutes. Blend the cornflour with a small amount of cold water and add to the sauce. Cook for another five minutes. Tear in some fresh coriander leaves and serve immediately over the Basmati rice. Enjoy!