Beef fajitas with sweet potato wedges
Fajitas with a twist! We serve the spicy beef steak and chargrilled peppers in large lettuce leaves to keep this recipe Syn free
Serve with smoky paprika sweet potato wedges on the side.
· Juice of 4 limes, plus extra wedges to serve
· 1 tsp mild chilli powder
· 1 tsp dried oregano
· 1 tsp ground coriander
· 1 tsp ground cumin
· 1 tsp freshly ground black pepper
· 500g lean sirloin steaks, visible fat removed
· 4 onions, thickly sliced
· 2 red peppers, thickly sliced
· 2 yellow peppers, thickly sliced
· 4 tbsp finely chopped fresh coriander, plus extra sprigs to serve
· 12 large leaves from a romaine lettuce
· Fat-free natural fromage frais, to serve
For the wedges:
· 3 medium sweet potatoes, cut into thick wedges
· 1 tsp sweet smoked paprika, plus extra to serve
· 1 tsp ground cumin
· Low-calorie cooking spray
1. Preheat your oven to 200°C/fan 180°C/gas 6. For the wedges, put the potatoes in a large bowl, season and sprinkle over the paprika and cumin. Spray with low-calorie cooking spray, then toss everything together and spread out in a single layer over 2 large, non-stick baking trays. Cook for 35-40 minutes, or until golden and cooked through.
2. Meanwhile, mix together the lime juice, chilli powder, oregano, ground coriander, cumin, pepper and a pinch of salt in a medium bowl.
3. Place the steaks in a shallow bowl (if they’re thick, flatten them a little first: cover with cling film and bash lightly with a rolling pin). Add 2 tbsp of the lime mixture and turn the steaks to coat all over. Set aside.
4. Spray a non-stick griddle pan with low-calorie cooking spray and place over a medium heat. Griddle the onions and peppers in batches for about 10 minutes or until lightly charred and tender. Add to the remaining lime juice mixture along with the chopped coriander and toss well.
5. Griddle the steak for about 2-3 minutes each side, or until cooked to your liking. Cover and leave to rest for 5 minutes before slicing thinly. Divide the lettuce between 4 large plates and top each leaf with steak slices, some onion and pepper mixture, a little fromage frais and a few coriander sprigs. Roll up and serve with the sweet potato wedges, and lime wedges for squeezing over.
Chicken Tikka & Mango Biryani
Try this delicious Slimming World Fakeaway for Chicken Tikka Biryani with Mango! Totally FREE when Food Optimising and cooked in one pan.
TOTAL TIME1 hour 15 minutes
· 250g/8 oz dried basmati rice
· 100g/3½ oz dried red split lentils
· 2 onions, chopped
· 5cm/2” piece fresh root ginger, peeled and finely chopped
· 2 Tbsp dried tikka curry powder or medium curry powder
· 2 tsp turmeric
· 2 tsp cumin seeds
· 750ml/3 cups chicken stock
· 500g/1 lb skinless, boneless chicken breasts, cut into bite-size pieces
· 1 cauliflower, cut into florets
· 125g/4 oz baby spinach leaves
· Salt, to taste
· 1 mango, peeled, stoned and cut into bite-size pieces
· 1 lemon, juiced
· 200g/8 oz fat-free Greek yogurt
· Sweet smoked paprika, to serve
· 1 green chili, thinly sliced, to serve, optional
· 1 lemon, cut into wedges, to serve
1. Preheat oven to 180C/350F/Gas4.
2. Place the basmati rice, red lentils, onions, and ginger into a large ovenproof casserole dish.
3. Whisk the curry powder, turmeric, and cumin seeds into the stock and pour over the rice mixture.
4. Cover with a lid or foil and bake for 30 minutes.
5. Stir the chicken and cauliflower into the rice and return to the oven, uncovered, for 30 minutes, or until the chicken is cooked through and the rice and cauliflower are tender.
6. Turn off the oven.
7. Scatter the spinach over the biryani and cover. Return to the oven for 5 minutes to wilt the spinach.
8. Season with salt to taste and stir through the mango and lemon juice using a fork to fluff up the rice.