SOURCE : Gazza’s Daily Vlogs
Red white Beans
Good recipe for vegetarians
Prep Time : 5 minutes
Cook Time : 15 minutes
Ingredients
extra-virgin olive oil – 2 tbsp
medium to large onion, chopped – 1
sprigs rosemary, leaves finely chopped – 2
Salt and freshly ground black pepper
tomato puree – 60g
chicken stock – 240ml
tins cannellini beans, drained – 425g
Instructions
Heat the extra-virgin olive oil in a frying pan over a medium heat.
Add the onion, rosemary and salt and pepper, to taste.
Cook the onions until sweet and soft, 8 to 10 minutes.
Stir in the tomato puree for 1 minute.
Add the stock, then stir in the beans and reduce the heat to low until the beans are cooked through.
Adjust the seasoning and turn the beans out into a serving bowl.
Keep warm until ready to serve.
Slimming world : 2 syns Prawn Cocktail
Ingredients
Prawns (free)
Juice of a lemon (free)
1 tbsp Tomato sauce (1 syn)
2 tbsp lighter than light mayonnaise (1 syn)
Iceberg Lettuce (free)
Cucumber (free)
Cherry tomatoes (free)
1 tsp Paprika (free)
Method:
1. If using frozen prawns, ensure they are thoroughly defrosted before using them.
2. Mix tomato sauce, lighter than light mayo and the lemon juice together in a bowl.
3. Add the desired amount of prawns and coat in the sauce.
4. Chop some iceberg lettuce, a handful of cherry tomatoes and cucumber to make the salad.
5. You could serve the prawns with a jacket potato which would be free, or use your healthy extra b choice by having it in a 60g whole meal roll. Or simply have it on its own with the salad.
6. Sprinkle paprika over prawns once they are on the plate.
Credit : Slimming World Diaries (Sarah)
Slimming World Syn Free chicken and ham terrine
This easy chicken and ham terrine is packed with flavour and makes the perfect festive starter. It’s so handy because it can be made in advance, saving time on the big day.
ingredients:
8 skinless and boneless chicken thighs, roughly chopped
Bunch of spring onions, finely chopped
Finely grated zest of 1 unwaxed lemon
1 egg, beaten
1 garlic clove, crushed
1 tsp crushed pink peppercorns, plus whole pink peppercorns to garnish
2 juniper berries, crushed
1½ tbsp cognac or brandy
Large handful of finely chopped fresh parsley
Small handful of finely chopped fresh tarragon, plus sprigs to garnish
Salt and freshly ground black pepper
600g canned lean ham, cubed
Preheat the oven to 150°C/130°C Fan/Gas 2.
Place the chicken in a food processor and blend until fairly smooth. Transfer to a bowl and add the spring onions, lemon zest, egg, garlic, peppercorns, juniper berries, cognac or brandy, parsley and tarragon. Season and mix well.
Spoon half the mixture into an ovenproof terrine or loaf tin and scatter over the ham. Spoon the remaining chicken mixture over the ham and level with the back of a spoon.
Place the terrine or loaf tin in a roasting tin and pour in enough hot water to come halfway up the side of the terrine or loaf tin. Bake for 2 hours or until the terrine slightly shrinks away from the side of the tin. Cool, then cover with foil and weigh the top down with weights or cans. Chill for 24 hours.
When you’re ready to eat, turn out the terrine on to a board. Scatter over the pink peppercorns and tarragon sprigs and slice thickly. This is delicious with a crisp salad and redcurrant sauce (2 Syns per level tablespoon).
Source : Slimming world
