Even though I’ve tripped and fallen off the slimming wagon (banging my head and falling into a vat of wine on the way down!) it’s time for another slimming world recipe. This is a lovely spicy Mexican rice. This is great for those green days when you can fill yourself up and have zero syns. It’s quick and easy to make.
Saving up the syns is a great idea for the drinkers among us. We usually use up between 3 and 6 syns a day, leaving 10 or so to save up for the weekend. This means I can have 4 x 35ml shots of vodka, with a sugar free coke on both Friday and Saturday nights. Unfortunately, at the moment I owe my diet about 146 syns this week! This isn’t going to improve as I reach 39 this Monday and I’ll bet feeding my face and getting blathered on Saturday night. I really want to be fitter and healthier. Honestly. But I sometimes can’t be arsed! I know it’s not a massive chunk of my time to prepare tomorrows lunch in advance. I know it’s not difficult to spend 10 minutes chopping fruit up to make a fruit salad. But it’s better to open a tub of Cornish Ice Cream and pour a Muller Light yoghurt over it. (syn free those yoghurt’s, you know!).
I have a feeling this is going to be a long journey to get to the weight I want, but I want to be slimmer and fitter for when I get married to Caroline next year. I want her to be proud of her man. I don’t want to waddle down the aisle in a suit jacket that is stretching at the buttons. But I will do it and hopefully these ‘dips’ are not going to happen as often.
Mexican Spiced Rice
Serves: 4
Syns per serving: Free on Green, 20½ Syns on Original
ingredients
1 onion and 1 garlic clove
½ green pepper
4 tomatoes
400g can red kidney beans
340g can sweetcorn
Fry Light
7oz/198 frozen peas
A few drops of tabasco
511g/1lb 2oz cooked rice
4 tbsp freshly chopped coriander
Salt and freshly ground black pepper
method
1. Prepare the vegetables: peel and chop the onion and garlic; deseed and chop the pepper: finely chop the tomatoes; drain and rinse the kidney beans and sweetcorn.
2. Spray a pan with Fry Light and stir-fry the onion, garlic and pepper for 4-5 minutes. Stir in the tomatoes, kidney beans, sweetcorn, peas and Tabasco sauce and cook for a further 3-4 minutes
3. Add the cooked rice and toss to mix well. Cook for a further 3-4 minutes until piping hot. Remove from the heat, stir in the chopped coriander, season well, divided between four warmed bowls and serve.


Cut tenderstem broccoli into short lengths.
Spray some Fry Light into a pan.
Heat pan until very hot, then throw in steak strips.
When brown, add broccoli and sliced or crumbled mushrooms.
Splash of soy, grind of black pepper.
serve immediately. I know it’s just a stir-fry but it tastes fantastic and it’s all Free on a Red day.
You could add ginger, garlic etc but it tastes pretty great just like this.