Slimming World - Turkey, Tarragon and Pea Frittata

Serves 4

Ready in about 45 minutes
Freezer Friendly

Syns - Extra Easy Free

Ingredients

255g/9oz potatoes, peeled and cut into 1cm/½in cubes
sale and freshly ground black pepper
198g/7oz lean turkey breast, cut into 1cm/½in cubes
1 onion, peeled and sliced
3 garlic cloves, peeled and thinly sliced
198g/7oz frozen peas
198g/7oz bottled roasted red peppers in vinegar, drained and roughly chopped
4 large eggs
4 tbsp freshly chopped tarragon or 1 tbsp dried tarragon
mixed salad, to serve

Method

1. Boil the potatoes in a large saucepan of lightly salted water for 7-8 minutes. Drain and set aside.

2. Heat a 22cm/9in heavy-based, non-stick frying pan over a high heat. Add the turkey to the pan with the sliced onions. Cover the frying pan with a saucepan lid and sweat the ingredients over a gentle heat until the onion becomes soft and slightly golden. Add the potatoes, garlic, peas and red peppers to the pan. Stir-fry for 2-3 minutes.

3. Meanwhile whisk the eggs in a clean bowl until they are slightly frothy. Season well and add the tarragon. Pour over the egg mixture into the pan and stir briefly to distribute the ingredients evenly. Cook over a medium heat for 8-10 minutes or until the base of the mixture has set.

4. Remove the frittata from the heat and place under a medium-hot grill for 3-4 minutes or until the top is golden and set. Cut into thick wedges and serve with a mixed salad.

Slimming World - Thai-style Turkey Burgers and Chips

Serves 4

Ready in about 30 minutes

Syns - Extra Easy ½
Add 6 syns if not using the wholemeal roll as a Healthy Extra

Ingredients

For the chips

3 baking potatoes, peeled and cut into chips
Fry light
salt

For the burgers

2 garlic cloves, finely chopped
½ onion, finely chopped
650g extra lean turkey breast mince
A small handful of fresh coriander, finely chopped
3 sprigs of fresh mint, leaves finely chopped
1 red chilli, deseeded and finely chopped
1 fresh lemongrass stalk, finely chopped
4 x 60g wholemeal rolls, split
8 romaine lettuce leaves
1 red onion, sliced
1 tomato, sliced

For the salad

1 cucumber, cut into thin ribbons
2 carrots, peeled and cut into thin ribbons
12 red radishes, thinly sliced
juice of 1 lemon
salt and freshly ground black pepper

For the spicy mayo

½ tsp smoked paprika
2 level tbsp extra-light mayonnaise

Method

1. Preheat your oven to 180c/fan 160/Gas 4 and line a baking tray with baking paper. Boil the chips for 3-4 minutes, then drain, shaking them slightly to roughen up the edges. Transfer to the baking tray in a single layer, spray with fry light and bake for 15-20 minutes, or until golden.

2. Meanwhile, preheat your grill to medium-high. Put the garlic, onion, mince, coriander, mint, chilli and lemongrass in a blender and whizz until well combined. Divide into 4 portions and shape each into a burger. Grill for 12-15 minutes, turning halfway, or until cooked through.

3. Put the cucumber, carrots, radishes and lemon juice in a bowl, season and toss well. In another bowl, mix the smoked paprika and mayonnaise.

4. Toast the rolls for 1-2 minutes. Layer the lettuce, onion and tomato on the base. Top with the burger and ½ tbsp of the spicy mayo, then the roll lid. Season the chips with salt and serve with the burgers and salad.