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Slimming World roast turkey and stuffing balls – FREE

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Push the boat out this Christmas with our sensational version of the season’s essential dish: roast turkey and stuffing. It’s completely Free at Slimming World so you can eat as much as you like! Log on to www.slimmingworld.co.uk for hundreds of recipes and meal ideas or to find your nearest Slimming World group

Ingredients

4kg oven-ready turkey

Small handful of finely chopped fresh parsley

4 tbsp dried mixed herbs

4 unwaxed lemons

Low calorie cooking spray

1 onion, halved

2 garlic bulbs, unpeeled

A small handful of sage leaves

Bay leaves, to garnish

For the stuffing balls

Small handful of chopped fresh sage

Small handful of chopped fresh parsley

1 egg, beaten

Finely grated zest of ½ unwaxed lemon

350g lean pork mince (5% fat or less)

Salt and freshly ground black pepper

6 lean bacon rashers, visible fat removed

Method

First make the stuffing ball mix. Put the chopped herbs, egg, lemon zest and pork in a bowl and season to taste. Using your fingers, mix the ingredients until well combined. Cover and chill for 3-4 hours (or overnight if time permits). Preheat the oven to 180°C/160°C Fan/Gas 4. Calculate the cooking time of the turkey at 45 minutes per 1kg plus 20 minutes (so a 4kg bird would take 3 hours 20 minutes).

Place the turkey in a non-stick roasting tin and sprinkle over the parsley and mixed herbs plus the zest and juice of two lemons. Season and spray with low calorie cooking spray.

Halve the remaining lemons and stuff this into the body cavity along with the onion, garlic, sage. Tie the legs together with kitchen string. Stuff the neck cavity with half of the stuffing mix.

Cover with foil and roast in the oven, basting with the juices in the tin every hour or so. Increase the temperature to 200°C/180°C Fan/Gas 6 and remove the foil for the final 30 minutes. Remove the turkey from the oven, cover with a ‘tent’ of foil and leave to rest for up to 2 hours.

Meanwhile, make the stuffing balls.Divide the remaining stuffing ball mixture into 12 bite-sized balls. Halve each bacon rasher lengthways and use each piece to wrap up a stuffing ball. Place them seam side down in a non-stick roasting tin and roast in an oven preheated to 200°C/180°C Fan/Gas 6 for 35 minutes or until cooked through.

Remove the skin and any visible fat from the turkey and place the bird on a serving platter. Garnish with bay leaves and serve with the stuffing balls and all the trimmings

SOURCE : Slimming World

Slimming World vegetarian Christmas roast – 2 Syns

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Slimming World vegetarian Christmas roast - 2 Syns

Serves: 4

Syns per serving: 2

Ingredients

For the roast

75g dry basmati rice

65g dry Puy lentils

low-calorie cooking spray

1 medium onion, chopped

1 celery stick, chopped

2 tsp chopped fresh herbs (eg parsley, thyme, rosemary, sage), plus chopped parsley to serve

1 tsp paprika

2 tbsp tomato purée

1 tsp Marmite or yeast extract

½ x 400g can cannellini beans, rinsed and drained

1 medium carrot, peeled and coarsely grated

1 large egg, beaten

15g pecans, roughly chopped

1 level tbsp reduced-fat Cheddar cheese, coarsely grated

For the sauce

1 tsp chopped fresh rosemary, plus sprigs to garnish

3 garlic cloves, crushed

2 x 400g cans peeled cherry tomatoes in juice, juice reserved

Method

Put the rice, 150ml boiling water and a pinch of salt into a small saucepan over a high heat. Cover and bring to the boil, then reduce the heat to low and cook for 25 minutes, by which time all the water should have been absorbed. Turn off the heat and leave for 5 minutes, still covered. Uncover and set aside.

Meanwhile, put the lentils into a saucepan of cold water, bring to the boil over a high heat then reduce the heat to low and simmer for 20 minutes or until tender. Drain and set aside. At the same time, spray a non-stick saucepan with low-calorie cooking spray and place over a low heat. Add the onion, celery, herbs and some seasoning then stir, cover and cook for 10 minutes or until soft.

Uncover, stir in the paprika and cook for 1 minute more. Stir in the tomato purée and Marmite or yeast extract.

Preheat the oven to 180°C/fan 160°C/gas 4. Spray a 450g loaf tin with low-calorie cooking spray and line with non-stick baking paper.

Tip the cannellini beans into a mixing bowl and crush into a paste with a masher. Add the cooked vegetables, carrot and egg and mix well, then stir in the rice, lentils and some seasoning to taste.

Spoon the mixture into the loaf tin and lightly level the top. Sprinkle with the pecans and cheese and bake for 45 minutes. Meanwhile, make the tomato sauce.

Spray a saucepan with low-calorie cooking spray and place over a medium heat. Add the rosemary and garlic then, when they start to sizzle, add the tomato juices from the cans and simmer, stirring now and then, until reduced and thickened.

Stir in the cherry tomatoes and simmer for 2 minutes. Garnish with rosemary sprigs, season to taste and keep warm.

Lift the roast out of the tin and leave it to sit for 5 minutes before slicing. Scatter over the parsley and serve hot with the tomato sauce and your favourite vegetables or side dishes

SOURCE : Slimming World

Slimming World Syn free festive fruit Christmas tree

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Slimming World Syn free festive fruit Christmas tree

A gorgeous centre piece for Christmassy festive feast! Use whatever fruit you fancy and pile it all on.

Ingredients

3 kiwi fruit, sliced

600g strawberries, stalks removed

300g each of red and white seedless grapes

1 orange-fleshed melon, peeled, deseeded and cut into bite-sized chunks

1 carrot

1 apple

Method

To make the Christmas tree first you have to cut a slice from the bottom of an apple so that it sits flat. Then put it on a flat surface and fix a carrot on its top. For this you can use wooden skewers or cocktail sticks to secure it in place. After that put cocktail sticks in the apple and carrot, just like branches of a tree. To assemble, attach the chopped fruit to the cocktail sticks, covering the apple and carrot completely. Finish with a star-shaped melon piece on top

SOURCE : Slimming World

Slimming World Christmas leftovers risotto – FREE

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Slimming World Christmas leftovers risotto - FREE

Syn FREE

serves 2-3

Ingredients

1/2 butternut squash, deseeded and cut into small chunks

1 onion, chopped

1 garlic clove, finely chopped

300g dried risotto rice

1.3 litres boiling stock made using

2 stock cubes

400g cooked lean turkey, ham, bacon…whatever Christmas leftovers you’ve got!

Method

Cook the squash in a saucepan of boiling water over a high heat for 10-15 minutes or until tender. Drain and set aside.

Cook the onion and garlic in a non stick pan over a medium heat until the onion begins to soften and brown slightly (add splashes of water if it starts to catch) then add the rice and stir-fry for 1 minute.

Reduce the heat to low and stir in the cooked squash and a ladleful of the stock. Cook, stirring occasionally, until the stock has been absorbed by the rice. Add another ladleful of stock and keep cooking in the same way for about 20-25 minutes or until the stock is absorbed.

Stir in your leftovers and the remaining stock and continue cooking until the leftovers are piping hot and the rice is cooked to your liking, adding a splash of boiling water if the rice looks dry. Sprinkle with fresh parsley, season to taste and serve straight away.

SOURCE : Slimming World

Slimming world Chicken dopiaza

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Spice up your life with this delicious curry that’s packed full of authentic Indian flavours

FREE

35 minutes

Serves 4

For an Extra Easy SP day fill at least half of your plate with Speed salad or vegetables.

Ingredients

  • 2 large onions, 1 chopped and 1 sliced
  • 1 level tsp ground ginger
  • 3-4 garlic cloves, crushed
  • 1 level tsp ground turmeric
  • 1 level tsp ground cumin
  • 1 level tsp ground coriander
  • ¼-½ tsp chilli powder
  • 198g can chopped tomatoes
  • 920g skinned boneless chicken breasts, grilled until cooked, then sliced
  • 175ml warm water
  • 2 cinnamon sticks, broken up, or 1 tsp ground cinnamon
  • 4 cardamom pods, split open
  • 2 whole cloves
  • 2 dried bay leaves
  • 2 tbsp chopped fresh coriander, to serve.

Method

  1. Place the chopped onions, ginger and garlic in a blender, and blend until smooth. Add a little water if necessary.
  2. Transfer mixture to a non-stick saucepan and dry-fry over a medium heat for 4-5 minutes, stirring frequently. Add the turmeric, cumin, ground coriander and chilli powder. Cook for 4-5 minutes.
  3. During this time, add 1 tablespoon tomato juice from the canned tomatoes. When the juice has evaporated, add the chicken. Add the water, cinnamon, cardamom pods, cloves, bay leaves, canned tomatoes and a pinch of salt.
  4. Bring to the boil, then reduce the heat and simmer gently, covered, until the sauce is thick.
  5. Dry-fry the sliced onion until soft and add to the chicken mixture. Remove from the heat, stir in the coriander leaves and serve.

SOURCE : https://www.slimmingworld.co.uk

Amazing SYN FREE Lemon Meringue Pie

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Ingredients :

  • 300 gms quark
  • 1 lemon, grated rind and juice
  • 3 medium eggs, separated
  • 4 tbspns granulated sweetener

Method

Preheat oven to 180°C / 350°F / Gas Mark 4.

Beat the Quark in a bowl to make it smooth and creamy.

Add lemon rind and juice, egg yolks and 2 tbsp of the sweetener.

Share between 4 small heatproof dishes or ramekins.

Stand them on a baking sheet and bake for 10 minutes.

Meanwhile, whip egg whites in a grease-free bowl until they hold their shape.

Whisk in remaining sweetener.

Remove desserts from oven and pile meringue on top.

Return to oven to bake for 5 more minutes, until golden brown.

Serve chilled.

Slimming World’s Yummy Baileys Cheesecake

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Who doesn’t love Baileys cheesecake? Even better who could turn down slimming world’s approved Bailey cheesecake?
Cooking and cooling time: 45-60 mins
Syns per serving: 4

4 syns per portion


Ingredients:


Low calorie cooking spray
10 ginger biscuits
3 egg whites
4 tsp powdered gelatine
450g quark
500g fat free natural fromage frais, plus 4 tbsp, sweetened to taste, to serve
4 tbsp Baileys Irish Cream liqueur
3-4 tbsp sweetener
25g chocolate curls, to decorate (or use grated milk chocolate)

Method:

1. Preheat the oven to 190°C/170°C Fan/Gas 5.
2. Spray a 20cm spring clip cake tin with low calorie cooking spray and line with baking parchment.
3. Put the biscuits in a polythene bag and crush with a rolling pin.
4. In a bowl, lightly beat 1 egg white, add the biscuit crumbs and mix well. Press evenly over the base of the cake tin and bake for 15 minutes or until firm and golden. Leave to cool.
5. Dissolve the gelatine in 4 tablespoons of boiling water.
6. Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff peaks form, then fold into the quark
mixture along with the gelatine. Pour on to the biscuit base, smooth the top and chill for 3 hours or until set.
7. Release the cheesecake from the tin and pile the extra fromage frais into the middle. Crumble over the chocolate curls to decorate and slice to serve.
*Remember pregnant women and babies are advised not to eat raw or partially cooked eggs.

Steak and eggs hash (slimming world friendly)

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Slimming world Steak and eggs hash

I made this dish when I had to feed two people and only had one steak : ) I have made hash like this before but used leftovers but this made a tasty meal which is pretty economical too. The seasonings are simple just salt and pepper but you could add some garlic or some smoked paprika would be lovely as well. This recipe serves two but of course it could be increased or bulked up with some vegetables such as mushrooms or peppers to serve more.


Serve with a side salad for your slimming world super free .


Ingredients:


2 large baking potatoes (diced)
1/2 onion (chopped)
1 lean rump steak (all fat removed and chopped)
salt and pepper
low cal spray oil

Method:

Boil the diced potato cubes in salted water until just cooked (about 5-10 minutes) then drain and set aside. Spray a large non stick frying pan with a little oil and over a medium heat gently fry the onion until soft then add the steak and cook until browned . Add the cooked potatoes and season well with salt and pepper.

In a separate frying pan spray with the oil and fry the eggs and serve each portion topped with the fried egg.

Serves two , Syn free on extra easy

Credit : http://vicki-kitchen.blogspot.com

Sweet chilli salmon kebabs ( Slimming world friendly)

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Sweet chilli salmon kebabs ( Slimming world friendly)

This recipe is super quick and easy it makes salmon go a lot further and it’s change from just a plain salmon fillet. It cooks in around 20 minutes so it’s a great one to cook after work looks fab on the plate you would need perhaps a nice side salad for extra speed food or maybe some stir fried vegetables. If you don’t like salmon you could use any firm fleshed fish cod especially would be nice.


I served two kebabs per person so makes it a nice filling dinner. Its a bit hard to be exact on how much vegetables you need as it depends on the size of your skewer! I served with some noodles simply cooked then tossed in some soy sauce but you could serve with rice if you prefer.


Ingredients:


2 large salmon fillets (1 per person)
1 red pepper (cut into pieces)
button mushrooms (cut in half)
2 tbsp sweet chili sauce
spray oil

Method:

Heat your oven to Gas 6/400/200 then cut each salmon fillet into 6 even pieces , Thread the skewers starting with a mushroom half , then pepper , then salmon and continue finish with a mushroom half this helps to hold it all together.
Line a baking tray with some baking paper or foil (to save the washing up) and lay each kebab on the foil. When all done spray lightly with the spray oil and bake in the oven for 20 minutes until the fish is cooked and the vegetables are soft.

Remove from the oven, brush with the sweet chili sauce and serve.

Serves 2. (1.5 syns per person)

Credit : http://vicki-kitchen.blogspot.com

Slimming world Beef hotpot

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This cold Autumnal weather I love to make real comfort food and make the most of my slow cooker too. This recipe is great as you throw almost all the ingredients apart from the topping in the slow cooker and let it get on with it. I just used carrots and onions this time with the beef but you can use root vegetables like swede and parnsip in it too if you like them and I serve it with peas and cabbage so you get your 1/3 superfree if on the slimming world extra easy plan . Its a good one to cook on low in the slow cooker while at work then when you come in just have to put the topping on and put in the oven.


Ingredients:


1 lb lean braising steak (cubed)
1 large onion (chopped)
2-3 large carrots (sliced)
1/2 pint beef stock
1 tsp dried or fresh thyme
1/2 tsp salt
1/2 tsp pepper
some dried potato powder (like smash)
2 large potatoes (sliced very thinly)
spray oil
Put the steak, onions, carrots, stock, thyme and salt and pepper in the slow cooker and cook on low for 6-8 hours or high for 4 hours until steak is tender. Thicken the gravy with a little dried potato (syn free so an easy way to thicken a gravy without extra syns) Taste for seasoning.

Method:

Put the beef mixture into a casserole dish and top with overlapping slices of the potato then spray lightly with oil sprinkle with a little salt and pepper and place in the oven at gas 5/375/190 for about an hour until potatoes are cooked and browned on the top. Its a good idea to place the dish on a baking sheet you can see from the pic the gravy sometimes bubbles up over the top of the dish during cooking and will save your oven :  )

Serve with extra vegetables and is syn free on extra easy …enjoy x

Credit : http://vicki-kitchen.blogspot.com

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