Blog Page 41

Slimming World’s apple posset

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This guilt-free Slimming World’s apple posset are so simple to make and taste delicious too. They’re a light dessert that the whole family can enjoy. Possets have been on the menu in Britain for hundreds of years, although originally they were served as sweetened drinks to cure colds! The modern version is a deliciously light pud with a hint of lemon that will really put a spring in your step.

Ingredients

4 large apples, peeled, cored and chopped, plus sliced apple to decorate
2 tbsp sweetener
1 tbsp lemon juice
2 large egg whites
Mint sprigs, to decorate

Method

Put the apples in a saucepan with 150ml of water and a tablespoon of the sweetener. Bring to the boil over a high heat, reduce the heat to low and cook for 10 minutes or until tender.
Transfer the apples to a food processor and blend until smooth. Sieve the mixture into a bowl, stir in the lemon juice and set aside to cool.
Whisk the egg whites until soft peaks form then whisk in the remaining sweetener until the mixture is shiny and stiff.
Carefully fold the egg whites into the apple mixture until well combined then spoon into chilled dessert glasses or bowls.
Chill for 2-3 hours and decorate with apple slices and mint sprigs to serve.

Credit: Recipe taken from Slimming World’s Food Glorious Food book, which is available now in all Slimming World groups priced at £4.95. Visit our website or call 0844 897 8000 to find your nearest group. Photo: Slimming World’s Food Glorious Food/Lara Holmes.

Credit : http://www.goodtoknow.co.uk/recipes/542577/slimming-worlds-apple-posset

 

Slimming world picnic potato scones

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There are various recipes floating around on diet forums, but this is the one I used:
Makes 8 scones:

Ingredients : 

1 packet of dried potato (eg ‘Smash’- although I made this with an Italian version as we were away staying with family)
3 eggs
1 tub low fat cottage cheese
sprinkle of chilli flakes (to taste)
1 cal spray oil

Method:

Pre-heat oven to 180 degrees
Beat the eggs in a bowl.
Mix in the tub of cottage cheese and sprinkle in around a tsp of chilli flakes
Add the packet of dried potato and mix.
At this stage you should have a ‘dough’ that is slightly wet but mouldable. I had to actually add another 1/4 of a packet of potato as my mix was too wet – unfortunately my recipe didn’t have weights, so it could be that the Italian mix was a smaller packet that British/US mixes.
Gather the dough and portion in to 8 equal pieces.
Shape into ‘scone’ shapes – I made mine 1.5 inches thick.
(you could flatten the dough out and cut out using cutters, but we didn’t have any as we were on holiday, and this method worked just fine).
Spray a baking tray with spray oil
Put ‘scones’ onto the tray, and bake in the oven for around 15-20 mins, or until golden brown.
Allow to cool.

Slimming world Chilli Con Carni

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Serves: 4

Ingredients

1 large onion, finely chopped (s)(sff)
1 Red onion, finely chopped (s)(sff)
1 tsp “very lazy” garlic
1 tsp “very lazy” chilli
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 x 397g/14oz can chopped tomatoes (s)(sff)
284ml/½ pint Knorr “Rich Beef” stock
salt and ground black pepper
2x 405g Kidney beans drained & rinsed (s)(ff)
454g/1lb extra lean beef mince (ff)
1 Carrot, finely chopped (s)(sff)
1 Celery, finely chopped (s)(sff)
1 tbsp Sweetener

Method

Cook the mince in a frying pan on high heat to remove any remaining fat and cook until brown, remove from the pan and set to one side.
Fry the onion, carrot, celery, gently over a low heat for 6-8 minutes, until softened and golden. Return the mince to the pan.
Add the garlic, chillies and all the spices and continue frying, stirring occasionally, for 2-3 minutes. Add the canned tomatoes, tomato puree, sweetener and stock. Stir well and bring to the boil. Reduce the heat and simmer gently for 20 minutes, until the liquid is slightly reduced.
Season with salt and pepper and add drained kidney beans. Cook for a further 5mins, making sure the beans are hot. Serve hot with some plain boiled rice and a salad.

 

Slimming World Friendly, Syn Free, Freezer Friendly Quiche Muffins

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I’ve been talking to a few readers this week and I’ve mentioned these quiche muffins I batch cook a few times and I realised that I haven’t posted the recipe! Your gonna love them; they can be batch cooked and frozen down saving you tons of time.

The ones I’m gonna show you today are chicken and bacon, but and this is the beautiful part, the list of fillings you can have are ultimately endless so feel free to mix it up.

Ingredients

1 tub low fat cottage cheese
1 pack of chicken breasts
1 pack of cheap bacon
6/8 eggs
1 large red onion
30g strongest cheddar cheese you can find
Fry Light cooking spray

Method

We’ll start the same way as most slimming world friendly recipes do, and that’s to remove all visible fat from the chicken & bacon (or any other meats you’re using). Cut both into small sized pieces, the smaller the better, they fit better in the quiches. Finely dice red onion.
Pre-heat your oven to gas mark 5, about 180°C (aprox)

Lightly fry the onions in fry light spray.
Add any herbs and seasonings that you like to you the meat before cooking; I find it sticks to it much better. (See ideas at the bottom of this recipe)
Note: I used Schwartz fajita seasoning here, and I haven’t syn’ed it, I’ve never syn’ed it since being on slimming world…it’s not right, but that’s just me; it’s 5 ½ syns per 35 grams, oh and its AMAZING!

Add the chicken and bacon to the pan of onions and cook; if you’ve cut them similar sizes, cooking times shouldn’t be a problem, that and they’ll cook again in the oven, so it’s no biggie.

While that’s cooking, it’s the perfect time to get your egg mixture ready. The reason I said 6/8 eggs in the ingredients list is because it depends on the size of the eggs; In the past I’ve had to add a couple extra because they were small.

Crack all the eggs into a jug (for easy pouring), and add the cottage cheese. Whisk thoroughly making sure both are well mixed.

Take 12 silicone muffin cups and place on a baking tray lined with tin foil (for spillages the foil makes cleaning 100x easier…trust me!) It’s a good idea to grab your frylight, and give each cup a quick spray just to be sure nothing sticks.

Take your cooked meat/onions mixture and divide between the 12 cups.

Pour the egg & cottage cheese mixture into each cup, be careful not to overfill.

TIP: Fill them all up, take a table knife and slide it to the bottom of each cup and gently stir, why? Well, this it to make sure the egg mixture has got to the bottom of the cup.

Take your super duper strong cheese, cut into 12 small cubes (I know it looks measly that’s why its gotta be strong) and push one piece into the center of each quiche.

Adding cheese is optional and down to personal preference, cottage cheese might be enough for some people; I prefer it a little stronger haha.

Let’s cook these suckers! Place them in the oven for about 15/20 minutes. There’s two ways to check when their done, first they’ll pull away from the walls of the silicone cups slightly, and the second is to slide a clean knife into the center, if it comes out clean, hey presto their done! –
Now, they are cooked but I like to crisp them up a little. Remove them from the cases (be careful they will be stupidly hot!), back on the tin foil baking tray and pop them back in the oven for 3/5 minutes. They will come out a lovely golden brown, look at the ones below, they look amazing right? – from : http://www.fatboysdiet.com

Syns, syns, syns!

This is the awesome part; their syn free if you used the cheese as your Healthy A choice. If you syned the cheese it would be 6 syns for 30 grams, meaning each quiche would be ½ a syn!

I said it was awesome didn’t I!

They will stay this low as long as you only use, lean meats, veggies and one portion of cheese, which is great.

What’s the damage…£££?

I’m not going to work out the cost for this exact recipe because there are so many variations possible. What I have worked out it the base cost for the quiches; that the eggs and cottage cheese.

Pot of cottage cheese from tesco is 64p and lets say 8 eggs for arguments sake are 80p, giving us a total of £1.44. That works out to a mere 12p each quiche without fillings; that’s pretty good don’t you think.

My top tip to keep costs down is to hunt around in the reduced sections in supermarkets. I love a bargain, and if you look at the picture at the top of this page you’ll notice the chicken I bought was reduced. Buy it fresh at a reduced price, freeze it until your ready to cook, and once its cooked it can be frozen again without a problem.

Buying reduced meats & veggies keeps things varied to; you never know what you find in the reduced section!
Variations

The possibilities are endless but here are just a few that I’ve done.
Mixed peppers, onions, and mushrooms
Chicken, bacon & sweetcorn
Bacon, onion & mushroom
Beef & onion
Bacon, cheese, onion & tomato

Herbs & Spices

I used Schwartz Fajita Season about, but that’s just me. I’ve also used;
Curry powder
Paprika
Smoked Paprika
Chilli powder
Italian dry herbs
Thyme
Oregano
Parsley

There you have it, my slimming world friendly, syn free (or ½ a syn) quiche muffins.

I would love to hear what you think about them; leave your comments below and don’t forget to include your own variations.

[ois skin=”Free Quiche Recipe” split=”Free Quiche Recipe A/B”]

From : http://www.fatboysdiet.com

Syn Free Lightly Spiced Slow Cooked Gammon

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This is one of my go to slow cooker recipes which I came up with earlier this year. It’s delicious and very simple to throw together early in the morning. You can add potatoes to it on an EE day or serve it with rice or pasta but this evening, on my second day of EE SP I’m going to have it with Savoy cabbage – very nice indeed!
Lightly Spiced Slow Cooked Gammon
Free on EE and EE SP

Serves 2

Ingredients

– 1 Gammon joint
– soaked in cold water overnight to draw out some salt
– 1 Onion, roughly chopped
– 2 Leeks, cut into thick round
– Red, yellow and green peppers, cut into 1cm pieces
– 1 Carrot, roughly chopped
– 1 stick of celery, roughly chopped
– 2 Garlic Cloves
– 2 heaped teaspoons of garam masala
– Quarter teaspoon of chilli powder
– Half a teaspoon of chilli flakes
– 1 Chicken stock cube
– 1 Vegetable stock cube
– Half a carton of passata
– A tablespoon of tomato puree
– 1 and a half pints of boiling water
– Black pepper
– Tin of cannellini beans

Method

Place gammon in the centre of your slow cooker and then surround with all of the other ingredients but not the cannellini beans just yet. Season well with black pepper. Cook on low for 8-10 hours or high for 4-6 hours, stirring occasionally. Four hours before you are going to serve up the gammon, add the cannellini beans (2 hours before if cooking on high). When your ready to serve up, pull the gammon apart with a couple of forks and then serve with your chosen accompaniment (please see above).
And it really is that simple!

 

One Pan Lightly Spiced Mexican Rice – Syn free on EE

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It was very tasty, the perfect comfort food. Not hot and not too spicy but juuuuust right! You can obviously make it hotter and spicier though if you’d prefer it that way. The cheese on the top is optional, as it would still taste fabby doo without it but it just makes it extra tasty if you have your Healthy Extra A choice or the syns to spare! I hope you like it!

One Pan Lightly Spiced Mexican Rice – Syn free on EEServes 2

Ingredients

– 500g 5% fat beef mince
– 1/2 onion, diced
– 2 cloves of garlic, finely chopped
– 1 red pepper, cored, seeded and chopped
– 1 orange pepper, cored, seeded and chopped
– 150g uncooked basmati rice (you can also use brown as well and adjust the cooking time)
– ½ a carton of pasatta
– 250 ml of hot water
– Chicken stock cube
– Half a tin of kidney beans, drained and rinsed
– Handful of frozen peas
– ¼ a teaspoon of chili powder
– ¼ teaspoon of smoked paprika
– 1 teaspoon of cumin
– Black pepper to taste
– 80g reduced fat cheese – OPTIONAL 2 x Healthy Extra A choice or 6 syns per serving

Instructions

Place a large non-stick pan over a medium heat and sauté the onions and garlic for a minute. Add chopped peppers and cook for another minute. Add mince to pan and cook until browned, about 4-5 minutes, breaking up the meat as it cooks. Season with black pepper to taste.
Stir in rice, kidney beans, peas, pasatta, water, crumbled chicken stock cube, cumin, paprika and chili powder.
Bring to a simmer, cover and reduce heat to low.
Cook for 15-20 minutes or until rice is tender. Stir every so often if the rice starts to stick. Season with additional pepper as needed.
OPTIONAL: Sprinkle with cheese, cover again and remove from heat allowing the cheese to melt, about 2-3 minutes.
I think I shall be making more one pot rice dishes! I hope you enjoy it as much as we did!

From : lollysslimmingblog

Slimming world Instant Mash Pie

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Serves 4

Ingredients

125g instant mash powder
5eggs (ff)
4 rashers of smoked bacon, cut into small pieces (ff)
100mL skimmed milk (>1/4 Hea)
1tbsp dried basil
1tbsp garlic salt

Method

Boil 4 eggs for 7-8 mins until hard boiled, remove from the heat & run under cold water and leave to go cold, peel & set to one aside.
Cut the bacon and fry until crisp, set to one side.

Mix the Instant mash with hot water, add the basil & garlic salt, mix together and chill in a fridge for 10 mins, remove from the fridge and on a flat work surface lay down a layer of cling film, deposit the mash on top of it and cover with another layer of Clingfilm. Roll out until it is about 8-10mm thick.

Remove the top layer of the Clingfilm and cut into strips the depth of your dishes, line the dish and make a ball of the mash and press into the base & mould it to fill the base.

Chop the eggs into small pieces and add the bacon, season, fill each dish. Break the last egg into a dish, mix with the milk and pour unto the dishes until it reaches the top. Place in a tray & cover with tinfoil.
Preheat the oven 180c and cook the food for 35 mins, remove tinfoil & cook for a further 10 mins until the egg sets. Serve with chips and a side salad.

Spaghetti Bolognese – Syn Free on Slimming World Extra Easy

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FREE ON EXTRA EASY (original use correct weight if pasta as HEB and it is free)
Author: karen
Recipe type: Main
Cuisine: Italian
Serves: 6

Ingredients

500g extra lean mince beef
2 tsp garlic
Mushrooms – I used half a bag of frozen ones
1 tbsp of basil
1 large onion. chopped
1 tin of chopped tomatoes
4 heaped tbsp of tomato puree (to taste)
2 tsp of garlic
3 peppers (red, green, orange) – slice up into chunks
500g pack of passata
200g of pasta/spaghetti (use more if you wish)

Instructions

Add the diced onions, mushrooms, garlic & mince in a pan sprayed with fry light
Cook through until mince is browned off (no raw meat)
Add chopped tomatoes, passata, tomato puree and stir well
Then add in the chunks of peppers and the basil
Add salt and pepper to season
Bring to the boil & simmer for 15-20 mins
Then bring a pan of water to the boil
Add your pasta and cook as per packet instructions
Once pasta is cooked divide onto 6 plates
Then add a good pile of the Bolognese on top of the pasta (2 ladles full)
Enjoy!

Syn free Lemon Curd

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Stuarts syn free lemon curd on EE . Warning this is very tasty

Prep Time : 5 minutes
Cook Time : 10 minutes
Yield : 6

Ingredients

Artificial sweetener – 3 Heaped tbsp
lemon – Grated Rind & Juice of 1 Lemon
Eggs – 2 Large Eggs
Fat free fromage frais – 2 oz Very Low Fat Fromage Frais or quark

Instructions

Place the grated lemon rind and sweetner into a bowl.
In another bowl, whisk the lemon juice and eggs together, then pour the mixture over the sweetner.
Place the bowl over a pan of barely simmering water, stirring frequently until thickened (takes 5-8 mins). Allow to cool slightly, and then mix in the Fromage Frais/quark, whisking until smooth.
Keeps for about 5 days in the fridge.

Credit : syns.co.uk

 

Slimming world Quorn Moussaka

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This is a low-Syn Greek-style recipe!

Ingredients
large aubergine, cut into 1 cm thick slices – 1
large onion, finely chopped
garlic cloves, chopped – 2
Quorn Mince – 350g pack
tomato puree – 2 tbsp
chopped tomatoes – 400g can
freshly chopped parsley – 1 tbsp
eggs, beaten – 2
fat free natural yogurt – 500g
Salt and ground black pepper
Low calorie cooking spray

Instructions

Place the aubergine slices onto a clean paper towel and sprinkle with salt.
Leave for 20 minutes then rinse with cold water and dry.
Meanwhile, dry fry the onion, garlic and Quorn Mince in a large heavy based saucepan.
Add the tomato purée, canned tomatoes and parsley and simmer for approximately 30 minutes until tender.
Transfer the mixture into an ovenproof dish.
Beat the eggs and yogurt together in a bowl and season to taste.
Place the aubergine slices on a grill pan and spray with low calorie cooking spray.
Place under a preheated hot grill for 4-5 minutes each side.
Arrange the aubergine on top of the Quorn mixture and pour the yogurt and egg mixture over.
Bake in a preheated oven at 180°C/160°C Fan/Gas 4 for 20-30 minutes until golden brown.

 

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