SlaNey SlaNey food ad & driNk
Leading the way to weight loss
Back in full group: Tuesday 6.30pm Saturday 9am and 10.30am Enniscorthy Slimming World Consultant Tony McCann certainly knows from experience how Slimming World can help you succeed on on a weight-loss journey. Tony himself has lost five stone (32 kilos) and now he can help you achieve your own weight-loss goals while still enjoying lots of tasty food like in the recipe below. Call Tony now on 087-1785384. Click here to check out Tony’s Facebook page n
Heart-shape chicken and mushroom pies Serves 4, ready in 1 hour 5 minutes, 4½ Syns per serving WHAT YOU NEED: 500ml hot chicken stock 4 skinless and boneless chicken breasts, cut into bite-size chunks 2 onions, roughly chopped 1 garlic clove, finely chopped 2 carrots, diced 200g green beans, trimmed and roughly chopped 200g button mushrooms, halved or quartered if large 1 level tsp chicken gravy granules 2 tbsp tomato purée 2 x 200g cans cooked lean ham, diced 2 tbsp finely chopped fresh tarragon 1 egg, lightly beaten 100g ready-rolled light puff pastry WHAT YOU DO: 1. Put the stock, chicken, onions, garlic, carrots, beans and mushrooms in a non-stick saucepan over a high heat, bring to the boil, then reduce the heat and simmer for 15-20 minutes, stirring often, until the onions have softened and the chicken is cooked. 2. Add the gravy granules and tomato purée and stir well. Add the ham and tarragon, season to taste and stir again. 3. Preheat your oven to 180°C/fan 160°C/gas 4. Pour the chicken mixture into 4 individual pie dishes and brush the rims with some of the beaten egg. 4. Divide the pastry into 4 portions and shape each portion using a heart-shape cutter. Place the hearts on top of the pies, brush with the remaining egg and bake for 15-20 minutes, or until the pastry is puffed up and golden. Serve hot with your favourite summer veggies. n
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