SOURCE : Debbie’s World
Slimming World Classic cheese and onion pie
- Serves: 4
- Prep time: 25 minutes
- Cook time: 1½ hours
- Ready in: Over 60 Minutes
- Suitable for vegetarians
- * Freezer friendly
-
Syns per serving:
Ingredients
- 600g potatoes (Desirée or Maris Piper), peeled and roughly chopped
- 200g carrots, peeled and finely diced
- 100g green beans, trimmed and finely diced
- Low calorie cooking spray
- 3 large onions, peeled and finely diced
- 3 large eggs
- 4 tsp dried parsley
- 200g fat free cottage cheese with onions and chives
- Salt and freshly ground black pepper
- 120g Cheddar cheese, grated
- Chopped fresh flat-leaf parsley, to garnish
Method
- Place the potatoes in a large saucepan with enough cold water to cover well. Bring to the boil, then lower the heat and simmer gently until tender when pierced with a skewer, about 20-25 minutes.
- Meanwhile boil the carrots and green beans in a large saucepan of lightly salted boiling water for 3-4 minutes. Drain and set aside.
- Spray a large non-stick frying pan with low calorie cooking spray and place over a medium-high heat. Add the onions and stir-fry for 10-12 minutes or until softened.
- Preheat the oven to 180°C/160°F/Gas 6. Spray a medium-sized pie dish with low calorie cooking spray.
- Drain the potatoes and mash until smooth, using a potato ricer if you have one.
- In a small bowl, whisk together the eggs, dried parsley and cottage cheese. Add to the potatoes, stir to mix well and season to taste. Add the reserved vegetables and onion mixture to the potatoes and stir well again.
- Transfer the mixture to the prepared dish and spread evenly. Sprinkle over the cheese and bake for about 35-45 minutes until golden. Sprinkle with the chopped parsley and serve immediately.
Tip: Make this into four individual pies and reduce the cooking time by 10 minutes.
SOURCE : https://www.slimmingworld.co.uk
Slimming world Beef quarter pounders
Ingredients
- 1 garlic clove, roughly chopped
- 1/2 tsp yellow mustard seeds
- 1/2 tsp salt
- 500g lean beef mince (5% fat or less)
- 1/2 small onion, finely chopped
- 1/2 tsp ground black pepper
- 1/2 tsp tomato puree
- 1 tsp Worcestershire sauce
- 1/2 red chilli, deseeded, and finely chopped
Method
- Preheat the grill to medium
- Grind the garlic, mustard seeds and salt to a paste using a pestle and mortar (or the end of a rolling pin).
- Put the garlic paste in a large bowl along with the beef, onion, pepper, tomato puree, Worcestershire sauce and chilli. Mix well with your hands, divide the mixture into four portions and shape each one into a patty.
- Put the burgers on to the grill pan and grill at the furthest point from the heat for 20 minutes or until cooked through, turning halfway. Reduce the heat if the burgers are cooking too quickly.
- These burgers are delicious served in wholemeal rolls with lots of salad and a little fat free natural yogurt.
Source : https://www.slimmingworld.co.uk/recipes/beef-quarter-pounders.aspx
Ultimate Slimming World burger
Ingredients
- 900g lean beef mince (5% fat or less)
- 1 small onion, finely chopped
- 2 tsp Worcestershire sauce
- 2 garlic cloves, crushed
- Handful of fresh flat-leaf parsley, finely chopped
- 4 x 60g wholemeal rolls, halved
- 120g Cheddar cheese
for the filling:
- Choose from lettuce leaves, sliced tomatoes, red onions, cucumber and gherkins
Method
- Place the mince, onion, Worcestershire sauce, garlic and parsley in a food processor, season well and blend until just combined.
- Transfer to a bowl and combine the mixture using your hands. Divide into 12 portions and shape each into a thin, flat burger.
- Preheat your grill to high. Spray the burgers with low-calorie cooking spray and grill for 3-4 minutes on each side, or until cooked to your liking.
- To serve, fill a roll with 2-3 burgers, 30g Cheddar cheese and your choice of extra fillings.
Tip: For an Extra Easy SP day, fill at least half of your plate with a delicious Speed Free Food salad of your choice.
Source :https://www.slimmingworld.co.uk/recipes/ultimate-slimming-world-burger.aspx
Slimming World gremolata chicken recipe – FREE
Ingredients
- 3 leeks, sliced
- 3 carrots, peeled and sliced
- 3 courgettes, sliced
- 1 garlic bulb
- 2 tsp fresh thyme leaves
- Grated zest of 1 unwaxed lemon, plus 2 tbsp juice
- 12 chicken drumsticks
- 1 tsp cayenne pepper
- 4 tbsp chopped fresh parsley
Method
- Preheat your oven to 220°C/fan 200°C/gas 7.
- Arrange the leeks, carrots and courgettes in a very large, non-stick deep-sided baking tray or roasting tin (about 40cm x 30cm). Cut the top off the garlic bulb (like you would with a Halloween pumpkin lid) to reveal the cloves and add the bulb to the tray. Sprinkle over the thyme leaves and add 3 tbsp water and half the lemon juice. Season lightly, mix well and roast for 25 minutes, turning halfway and adding another splash of water if needed.
- Meanwhile, skin each drumstick by pulling away a bit of skin at the thick end (use kitchen paper to get a good grip) and pulling it off over the bony end. Put the drumsticks in a bowl and sprinkle with the cayenne pepper, remaining lemon juice and a little salt.
- Give the vegetables a stir and add a splash more water. Nestle the chicken drumsticks among them and roast for a further 35 minutes or until the vegetables are golden and the chicken is cooked through, adding more water if needed. Leave to rest for 5 minutes.
- Make the gremolata by combining the parsley and lemon zest in a small bowl. Scatter the gremolata over the chicken and veg and serve hot. Delicious with mashed potatoes – or swede mash if you want to keep it suitable for Extra Easy SP.
Tip: Serve the garlic bulb as a garnish or squeeze the flesh from the cloves, mash well and stir through the vegetables.
Source : Slimming World
Slimming World Potato salad
ingredients
- 500g Charlotte potatoes
- 3 spring onions, finely sliced
- salt and freshly ground black pepper
for the dressing
- ¼ – ½ tsp mustard powder
- 150g fat free natural yogurt
- 2 tsp cider vinegar
- 2 tsp chopped fresh mint
- 2 tsp chopped fresh chives
method
- Put the potatoes in a saucepan of lightly salted water over a high heat. Bring to the boil then simmer for 15 minutes or until the potatoes are tender. Drain and cool under cold running water, then drain again and cut into bite-sized chunks.
- Meanwhile, put all the dressing ingredients and 1 tablespoon water in a jam jar. Screw the lid on tightly and shake to mix well.
- Put the potatoes in a serving dish and pour over the dressing while they’re still warm. Add the spring onions, season to taste and mix well to serve. Enjoy!
Source : https://www.slimmingworld.co.uk/recipes/potato-salad.aspx
Slimming world Cheesy bacon rösti with poached eggs
ingredients
- Low-calorie cooking spray
- 6 back bacon rashers, visible fat removed, sliced into thin strips
- 800g floury potatoes such as King Edward, peeled
- 1 small onion
- 4 level tbsp self-raising flour
- 4 level tbsp freshly grated Parmesan cheese
- 6 large eggs*
- 2 tbsp white wine vinegar
- Baby leaf spinach salad, to serve
method
- Preheat the oven to 150°C/fan 130°C/gas 2.
- Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the bacon for 2 minutes or until lightly golden, tip into a large mixing bowl and set aside.
- Coarsely grate the potatoes and onion and mix with ½ tsp salt. Wrap small handfuls of the mixture in a clean tea towel or cloth (discarding any large bits of potato), squeeze out any excess water and add the potatoes and onion to the bacon. Loosen the strands of potato with a fork and mix in the flour, Parmesan and some black pepper. Beat 2 of the eggs and stir into the mixture.
- Spray the frying pan with more low-calorie cooking spray and return to a medium heat. When hot, drop 4 heaped spoonfuls of the potato mixture into the pan, spaced well apart, and flatten slightly with the back of a fork. Fry for 4 minutes on each side or until richly golden brown (don’t be tempted to cook them any faster or the potato won’t cook through). Lift them on to a rack placed over a baking tray and keep hot in the oven while you cook the rest. You should have 12 rösti in total.
- Meanwhile, bring about 5cm of water to a very gentle simmer in a large deep frying pan (a few bubbles should be rising from the base). Add the vinegar and a pinch of salt. Break the remaining eggs into a ramekin or teacup, one at a time, and slide them into the hot water. Leave them to poach for 3½ minutes then lift out with a slotted spoon and drain briefly on kitchen paper.
- Put the rösti on warmed plates and top with the poached eggs. Sprinkle the eggs with a little seasoning and serve with the spinach.
Tip: *Pregnant women, the elderly, babies and toddlers are advised to choose eggs showing the British Lion stamp if eating raw or partially cooked eggs.
Source :https://www.slimmingworld.co.uk/recipes/cheesy-bacon-rosti-with-poached-eggs.aspx
The Best Ever Scotch Egg Recipe And Its Slimming World Friendly!
- 5 eggs
- 8 Sainsbury’s Be Good For You Sausages
- 1 beaten egg
- 4 crushed Scan Bran
Method
- Preheat the oven to 200c
- Hard boil the 5 eggs. Once boiled shell them.
- Take the meat out of the sausage skins, split into 5 and cover the hard boiled eggs.
- Coat the scotch eggs in beaten eggs and then in the crushed Scan Bran.
- Place onto a baking tray and spray with FryLight.
- Put into the oven for 15/20 minutes until cooked and firm.
- Once taken out of the oven place them onto a cooling rack to cool.
Slimming World Recipes Syn Free | Coronation Chicken & Mediterranean Cous Cous
2 Fab Picnic Recipes That Are SYN FREE On Slimming World Plus Bonus Vlog 🙂
Source / Donna Dyble
Slimming World Weekly Menu Planner | SW Extra Easy SP Plan
This is a menu planner for the new extra easy SP plan at Slimming World
Source : Donna Dyble
