Crab Linguine

A yummy recipe I came up with in order to use up some crab meat I had in the cupboard.

Serves 2

Extra Easy - 0 syns, HEXa

Ingredients
1 tin of Chunky Crab Meat
Half a Red Chilli, finely chopped
2 Garlic cloves, finely chopped
2 Spring Onions, chopped
Handful of Tenderstem Broccoli
60g Parmesan, grated
150g Spaghetti/Linguine/Vermicelli 
1 tbsp Pasta water
Frylight
Salt & Black Pepper

Method
1. Cook your chosen pasta according to the packet instructions.
2. Fry the spring onion and broccoli in a frying pan sprayed with frylight until the broccoli has slightly softened. Add the garlic and chilli and fry for 2 minutes.
3. Add the crab meat to the pan and fry for a further minute.
4. Drain the pasta, reserving 1 tbsp of the pasta water and put back into the saucepan. Add the reserved pasta water and half of the Parmesan, along with the spring onion, garlic, chilli and seasoning and combine.
5. Dish into two pasta bowls and sprinkle over the rest of the Parmesan and serve.

BBQ Pulled Pork

I received a slow cooker for Christmas and couldn't wait to try out Pulled Pork. This recipe is easy to do and tastes delicious!

Serves 4

Extra Easy - 1 syn per portion

Ingredients
1 Pork Tenderloin or Pork Shoulder (all visible fat removed)
1 tbsp Schwartz BBQ Seasoning
1 white onion, sliced
100ml Chicken Stock
3 tbsps BBQ Sauce (3 syns)
1 tbsp Worcestershire Sauce
1 tbsp Wholegrain Mustard (1.5 syns)
1 tbsp Soy Sauce
Salt & Pepper

Method
1. Rub the BBQ seasoning onto the pork. Put the onion into the bottom of the slow cooker and place the pork on top, then pour in the chicken stock. Set the slow cooker to low and leave for 7 hours.
2. Remove the pork and tear into a chunks using two forks.
3. Combine the rest of the ingredients and stir into the chicken stock and onions. Add the pulled pork to the slow cooker and stir through the sauce. Leave on low for a further hour.

Creamy Smoked Salmon & Broccoli Pasta

Here's something I threw together after needing to use up some smoked salmon. A really tasty and quick dish packed full of Super Free.

Serves 1

Extra Easy - 0 syns, part of HEXa

Ingredients
80g Dried Fusilli Pasta
Couple of slices of Smoked Salmon, torn into strips
Handful of Tenderstem Broccoli
Half a Courgette, sliced and halved
Half a Red Onion, sliced
Half a Carrot, grated
40g Philadelphia Light (HEXa)
20g 0% Greek Yoghurt
A Squeeze of Lemon Juice
Salt & Black Pepper
1 tbsp Pasta Cooking water
Frylight

Method
1. Cook the pasta according to the packet instructions. Halfway through the cooking time, add the broccoli to the saucepan and cook until tender.
2. Fry the courgette, grated carrot and red onion in a frying pan sprayed with frylight until soft.
3. Mix the philadelphia with the greek yoghurt and season.
3. Drain the pasta and broccoli, reserving 1 tbsp of the cooking water, and put back into the saucepan. Add the onion, carrot, courgette, smoked salmon, philadephia mixture and cooking water to the saucepan and combine. Season with black pepper and squeeze over the lemon juice.