Slimming World Friendly Posh Fish Supper Recipes

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.

SLIMMING WORLD FRIENDLY SPICY PRAWNS

Steps:

• Spray a frying pan liberally with low fat cooking spray add the garlic and sauté for a minute. Add the chilli and sauté for a further 30 seconds.
• Add the prawns, crumble in the oxo cube, add the water stirring well to mix. Cook for about 5-7 minutes to heat through the prawns and allowing the sauce to reduce and thicken slightly.

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.

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.