Blog Page 10

Slimming barbecue sauce

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FREE

40 minutes

Serves 4

Ingredients

  • Low-calorie cooking spray
  • 1 medium onion, diced
  • 2 garlic cloves, roughly chopped
  • 2 tbsp tomato purée
  • 2 tbsp smoked paprika
  • 1 medium potato, diced
  • 330ml can diet cola
  • ½ tsp Marmite
  • 1 tsp mustard powder
  • ½ tsp balsamic vinegar
  • 2 tbsp dark soy sauce
  • ½ tbsp Henderson’s Relish (or Worcestershire sauce if you don’t need this sauce to be vegetarian)
  • 2 level tsp sweetener granules

Method

  1. Spray a medium non-stick saucepan with low-calorie cooking spray and put it over a medium heat. Add the onion and garlic and cook for 10 minutes or until soft and starting to colour. Add the tomato purée and paprika and cook for 5 minutes, stirring often.
  2. Add the potato, cola, Marmite and mustard and stir it all together. Cover the pan and simmer for 10 minutes or until the potato is soft. Add 400ml boiling water and blitz to a smooth paste using a stick blender (or use your food processor and then return it to the pan).
  3. Stir in the vinegar, soy sauce and Worcestershire sauce (or Henderson’s Relish) and simmer for 5 minutes, then add the sweetener and season to taste.

Credit : https://www.slimmingworld.co.uk/recipes/slimming-world-barbecue-sauce

Slimming Tomato and roasted red pepper sauce

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FREE

40 minutes

Serves 4

Ingredients

  • 1 large onion, finely chopped
  • 3 garlic cloves, chopped
  • 2 tbsp smoked paprika
  • 4 tbsp tomato purée
  • 1 fresh rosemary sprig, leaves picked and chopped
  • 1 fresh sage sprig, leaves picked and chopped
  • 2 roasted red peppers in brine from a jar, drained and chopped
  • 2 red peppers, deseeded and diced
  • 1 tsp white wine vinegar
  • 2 level tsp sweetener granules
  • 500g passata
  • ½ small pack fresh parsley, leaves chopped

Method

  1. Put a non-stick saucepan over a medium heat and add the onion, garlic, paprika, tomato purée, rosemary, sage, roasted peppers and half the fresh peppers. Cover and cook for 10 minutes, stirring occasionally and adding a splash of water if anything starts to stick.
  2. Pour in 500ml hot water and bring back to the boil, then cover, reduce the heat to low and simmer for 10 minutes or until the fresh peppers are soft. Remove from the heat and blitz to a smooth purée with a stick blender (or use your food processor then return the sauce to the pan).
  3. Add the vinegar, sweetener, passata and the rest of the fresh peppers and simmer for 5 minutes. Stir in the parsley, bring back to a simmer and season to taste.

Slimming Vanilla ice-cream cones

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6 Syns each

10 minutes plus 3 hours 20 minutes freezing

Makes 4

Ingredients

  • 2 x 160g pots fat-free no-added-sugar vanilla yogurt
  • 500g fat-free natural fromage frais
  • 5 level tbsp sweetener granules
  • 1 tsp vanilla extract
  • 4 waffle cones (see tip), to serve
  • 4 level tsp chocolate dessert sauce, to serve
  • 4 Cadbury 99 Flake Minis, to serve

Method

  1. Mix the yogurt and fromage frais together in a large bowl. Stir in the sweetener and vanilla extract, pour into a freezer-proof container and freeze until firm but not rock hard (about 1½ to 2 hours).
  2. Spoon the ice cream into your food processor (or cut it into chunks and add those to the food processor if that’s easier). Whizz to a thick, slushy purée, then return to the container and freeze again. Repeat this process two more times at 1- to 2-hour intervals, then return to the freezer and freeze until hard. (You could also make this in an ice-cream maker.)
  3. To serve, remove the ice cream from the freezer and leave at room temperature until it’s soft enough to scoop. Add a scoop to each cone, evenly drizzle over the chocolate sauce and poke in the Flakes to serve.

Slimming Turkey roast dinner

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FREE

50 minutes

Serves 4

Ingredients

  • 2 large carrots, cut into small chunks
  • 2 large parsnips, cut into small chunks
  • 300g Brussels sprouts, halved
  • 2 large baking potatoes, skin left on, cut into small chunks
  • 400g skinless and boneless turkey breast mini fillets

For the gravy:

  • Low-calorie cooking spray
  • 1 medium potato, peeled and diced
  • 1 large onion, diced
  • 3 tbsp dark soy sauce
  • 2 chicken stock cubes, crumbled
  • 1-2 tsp dried sage

Method

  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. First, make the gravy. Spray a medium non-stick saucepan with low-calorie cooking spray and put over a medium heat. Add the diced potato and onion and cook for 5 minutes or until the onion is soft. Add the soy sauce, stock cubes, sage and 450ml boiling water and bring to the boil. Reduce the heat to low and simmer for 10 minutes. When the potato is soft, blitz until smooth with a stick blender. Set aside until you’ve cooked everything else.
  3. Spread the carrots, parsnips, sprouts and potatoes over 2 non-stick baking sheets, spray with low-calorie cooking spray and season lightly. Roast for 15 minutes, then turn the veg and return to the oven for another 10 minutes or until tender.
  4. While the veg is doing its last bit of cooking, spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Cook the turkey mini fillets for 4 minutes on each side or until cooked through. (You can keep the turkey fillets whole or cut them into bite-size chunks.)
  5. Divide the turkey and the veg between plat

Slimming Coronation chicken escalopes

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Our perfectly balanced spice blend gives chicken breasts a delicious new lease of life

FREE

35 minutes

Serves 4

Ingredients

  • 1 tsp garam masala
  • ½ tsp cumin seeds
  • ½ tsp ground fenugreek
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 4 large skinless and boneless chicken breasts

Method

  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. Put all the spices, herbs and a pinch or two of salt in a large bowl and mix well.
  3. Halve the chicken breasts horizontally (this helps them cook faster) and toss them in the spices and herbs to coat evenly.
  4. Spread out the chicken on a baking tray, cover with foil and cook in the oven for 10 minutes. Remove the foil and return to the oven for another 15 minutes or until the chicken is cooked through. Serve with your favourite vegetables.

Slimming aloo gobi

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Slimming World aloo gobi

Our Free take on the curry house classic brings together satisfying chunks of roasted potatoes, cauliflower and red pepper and smothers them in an aromatic Bombay-style sauce

FREE

30 minutes

Serves 4

Ingredients

  • 2 large baking potatoes, skin left on, cut into 2cm chunks
  • Low-calorie cooking spray
  • 3 garlic cloves, crushed
  • 3cm piece fresh root ginger, peeled and finely chopped
  • 2 large onions, diced
  • 3 tbsp mild curry powder*
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 2 vegetable stock cubes suitable for vegans
  • 2 tsp black onion seeds
  • Juice of 1 lemon
  • 1 medium cauliflower, cut into small florets
  • 1 large red pepper, deseeded and diced
  • Small pack fresh coriander, roughly chopped
  • *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp

Method

  1. Preheat your oven to 200°C/fan 180°C/gas 6. Put the potatoes on a baking sheet, spray with low-calorie cooking spray and roast for 20 minutes or until tender.
  2. Meanwhile, spray a large non-stick saucepan with low-calorie cooking spray and put over a medium heat. Add the garlic, ginger and half the onions and cook for 2 minutes. Stir in the curry powder, garam masala and turmeric, followed by the stock cubes and 300ml boiling water. Simmer for 5 minutes. Blitz until smooth with a stick blender (or use a food processor and return to the pan).
  3. Add the black onion seeds, lemon juice, cauliflower, red pepper and remaining onion to the sauce and cook for 10 minutes or until the cauliflower is cooked.
  4. Combine the potatoes with the cauliflower mixture, stir through the coriander and season to taste. Delicious served with your favourite curry, grilled meat or fish, or enjoyed as the main event!

SLIMMING Lamb biryani

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SLIMMING WORLD Lamb biryani

FREE

50 minutes

Serves 4

Ingredients

  • Low-calorie cooking spray
  • 450g lean lamb leg steaks, visible fat removed, cut into bite-size chunks
  • 4 garlic cloves, crushed
  • 4cm piece fresh root ginger, peeled and grated
  • 1 tbsp ground cumin
  • 2 tsp ground cinnamon
  • 4 tbsp mild curry powder*
  • 5 tbsp tomato purée
  • 2 large red onions, diced
  • 2 lamb or chicken stock cubes, crumbled
  • 400g can chopped tomatoes
  • 2 medium sweet potatoes, diced
  • 300g dried long-grain rice
  • ½ tsp ground turmeric
  • 2 medium red peppers, deseeded and diced
  • 4 tbsp fat-free natural yogurt
  • Small pack fresh coriander, finely chopped
  • *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp

Method

  1. Spray a non-stick frying pan with low-calorie cooking spray and put over a high heat. Add the lamb and cook for a few minutes or until browned all over. Drain off any fat and set aside.
  2. Spray a non-stick saucepan with low-calorie cooking spray and put over a medium heat. Add the garlic, ginger and spices and cook for 3 minutes, then add the tomato purée and onions. Reduce the heat to low, add the stock cubes and 200ml boiling water and cook for 5 minutes. Add the lamb, chopped tomatoes and sweet potatoes, cover and simmer over a medium-low heat for 25 minutes or until the lamb is tender.
  3. Meanwhile, put the rice and turmeric in a large saucepan and cook according to the rice pack instructions, then drain and keep warm.
  4. Add the red peppers to the lamb and cook for 5 minutes, then remove from the heat and stir in the yogurt and coriander. Stir the rice through the curry, season to taste and serve with your favourite vegetables.

Slimming Garlic and herb chicken escalopes

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These succulent marinated escalopes are ready in just 35 minutes – perfect for a no-fuss midweek meal with Slimming World roasties and veg

FREE

35 minutes

Serves 4

Ingredients

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried parsley
  • 2 tsp dried thyme
  • 2 tsp dried chives
  • 2 tsp dried rosemary
  • 2 tsp dried oregano (or swap the parsley, thyme, chives, rosemary and oregano for 3 tbsp dried mixed herbs)
  • 4 large skinless and boneless chicken breasts

Method

  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. Put all the ingredients except the chicken in a large bowl, add a pinch or two of salt and 1 tsp freshly ground black pepper and mix well.
  3. Halve the chicken breasts horizontally (this helps them cook faster) and toss them in the herb mixture to coat evenly.
  4. Spread out the chicken in a large non-stick baking tray (or 2 small trays), cover with foil and cook in the oven for 10 minutes. Remove the foil and return to the oven for another 15 minutes or until the chicken is cooked through. Serve with your favourite vegetables.

Slimming Honey-roasted parsnip soup with halloumi

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If we had you at ‘honey-roasted parsnip’, you’re in for a treat when you get to the halloumi croutons! Save 2½ Syns per serving by having the cheese as half of a Healthy Extra ‘a’ choice

4 Syns per serving

1 hour

Serves 4

Ingredients

  • 1kg parsnips, peeled and cut into small chunks
  • Low-calorie cooking spray
  • 2 level tbsp clear honey
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1.5 litres hot vegetable stock
  • 150g fat-free natural fromage frais
  • 90g reduced-fat halloumi cheese, suitable for vegetarians, cut into bite-size chunks
  • Chopped fresh parsley, to serve

Method

  1. Get your oven warmed up to 200°C/fan 180°C/gas 6.
  2. Cook the parsnips in a saucepan of boiling water over a high heat for 5 minutes. Drain well and give them a little shake. Tip the parsnips into a large non-stick roasting tin, spray with low-calorie cooking spray and drizzle with the honey. Sprinkle over some seasoning, toss well and spread the parsnips out. Roast for 25-30 minutes, turning halfway.
  3. While the parsnips are roasting, put the onion, garlic and 3 tbsp stock in a large non-stick saucepan over a low heat. Put a lid on the pan and cook for 10 minutes or until the onions are soft and golden.
  4. Tip the parsnips into the onion pan. Add a splash of stock to the roasting tin and scrape up all the caramelised juices from the base with a spatula. Add the juices to the onion pan with the rest of the stock and bring to the boil. Put the lid back on and simmer for 10 minutes. Blitz the soup until smooth using a stick blender (or use a food processor and return to the pan). Remove from the heat, stir in the fromage frais and check the seasoning.
  5. Spray a non-stick frying pan with low-calorie cooking spray and put it over a high heat. Add the halloumi and cook for 2-3 minutes or until golden, turning often. Divide the soup between 4 bowls and evenly scatter over the halloumi and parsley to serve.

Slimming brownies

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Slimming-friendly chocolate brownies do exist! These gorgeously gooey Slimming World brownies are packed with sticky dates, juicy raspberries and sweet potatoes (yes, really!)

makes 16
ready in 1 hour, plus cooling time
4 Syns per brownie
vegetarian

What you need:

2 large sweet potatoes (about 500g), peeled and diced
100g plain porridge oats
3 level tbsp sweetener granules
1 medium egg
12 soft, pitted dates, roughly chopped
2 level tbsp low-fat spread
6 tbsp cocoa powder (or raw cacao powder, available in larger supermarkets)
16 raspberries
½ level tsp icing sugar, to dust

What you do:

1. Preheat your oven to 180°C/fan 160°C/gas 4 and line the base and sides of an 18cm square loose-bottomed cake tin with non-stick baking paper.

2. Steam the sweet potatoes for 10 minutes or until tender. Leave to cool slightly.

(Top tip: If you don’t have a steamer, put your sweet potatoes in a colander, cover, then place over a saucepan of boiling water and steam over a high heat.)

3. Blitz the oats in a food processor until you have fine crumbs. Add the sweetener, egg, dates, spread, cocoa powder and sweet potatoes, season lightly with salt, then whizz to a thick, smooth paste. Pour into the cake tin, smooth the surface and poke in the raspberries, placing them so that each brownie will get 1 raspberry.

4. Bake for 35 minutes, then leave to cool in the tin.

5. Turn out onto a board, then peel away and discard the baking paper. Cut into 16 equal squares and dust evenly with icing sugar to serve.

Credit by : https://www.slimmingworld.co.uk/

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