Slimming world Spicy Chicken & mushrooms

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October 4, 2018

Serves 2

Ingredients

1 Broccoli Head , cut into florets (s)
1 Cup of frozen peas (p) (f)
1 tbsp. Tomato puree (s)
2 Spicy Chicken breasts (*Bobs) (p)
2 Potatoes cut into quarters
2 Onions, cut in half (s)
2 Carrots cut into 5cm pieces (s)
50g Snap peas (s)
100mL Chicken stock
* Option
100g Red cabbage (s)
100g Butternut squash (s)
* Bob Willock Butchers 251 Longmore Rd. Shirley. Solihull B90 3ER 0121-744-2194

Method

Part cook the potatoes for 5 mins, remove then drain, return to the pan then add any seasoning of your choice, shake to distribute evenly. On a flat tray, sprayed with frylight, lay out the potatoes, carrots & onions. Place in a pre-heated oven at 180C for 30mins or until the potatoes are browned.
Place the chicken in a shallow oven-proof and place in the oven.
In a saucepan, cook the broccoli & peas for 5 mins, drain, cover & set aside.
Heat a saucepan of chicken stock, add 1tbsp tomato puree to thicken, reduce the heat and cook until it thickens.
Plate up.

Slimming world Spicy Chicken Salad

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October 4, 2018

Serves 2

Ingredients

2 Medium chicken fillets (p)
Schwartz perfect shake. Chicken herb & spice blend.
Salad of your choice (s)

Method

Wash the chicken fillet, dry, & spray with frylight, sprinkle with the spice mix & run all over, turn over & repeat.
Pre-heat a frying pan, when hot cook the chicken, turning over several times for 8-10 mins or until the chicken is cooked. (If you have a meat thermometer, it should be inserted into the thickest part of the chicken, it should read 165F when fully cooked.
If you don’t have one, cut the chicken open at the thickest part & check it’s not still pink.
Prepare a salad of your choice & place the chicken on it when ready.

Slimming world Spicy Potato Skins

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October 4, 2018

Serves 2

Ingredients

½ tsp Garlic salt
½ tsp Cumin
½ tsp Paprika
½ tsp Cayenne chilli pepper
4 Smoked bacon rashers, all fat removed, sliced into small pieces (p)
4 Floury potatoes, cut into quarters
60g Cheddar, grated (2Hea/2= 1Hea per person)
S & P

Method

Part boil the potatoes until the flesh is soft, remove & allow to cool, remove the flesh & save for another meal.
Fry the bacon until crisp, set aside.
In a small dish, mix all the spices together. Place the skins in an oven-proof dish, sprayed with frylight, add spices to the skins, cook in a pre-heated oven at 180C until the skins start to brown, remove from the oven, add the bacon & cheese, return to oven & let the cheese melt, remove and serve while hot.

Slimming world Spicy Pumpkin Soup

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October 4, 2018

Serves 4

Ingredients

½ Chilli, deseeded & finely chopped (s)
1 Cinnamon stick
1 Carrot, finely grated (s)
1 Ltr Vegetable stock
6 Shallots, finely chopped (s)
850g Pumpkin (s)
Grated nutmeg
S & P

Method

Cut the pumpkin into quarters, remove the seeds & “string” then into 3cm strips, cut the outer skin off then cut into 3cm cubes, set aside.
In a deep saucepan, sprayed with frylight, cook the shallots until soft, add the ½ chilli & cinnamon stick, allow to simmer for 5 mins, add the pumpkin, stock & nutmeg, season well, cook for 20 mins until the pumpkin is soft.
Remove from the heat & using a hand blender, reduce to a smooth consistency, add the carrot & reduce to a simmer, cook for 20 mins more.

Increase or reduce the amount of chilli to suit your tastebuds!
If it’s too spicy add 1tbsp sweetener!

Slimming world Spring Rolls

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October 4, 2018

Serves 2

Ingredients

1 Carrot (s)
1 Spring Onion (s)
1 Sweet pepper (s)
1 Egg (p)
1 Tsp Chinese 5 spice
1 Tbsp. Water
1 Tbsp. Dark Soy Sauce
3 Sheets of Filo Pastry (3 syns per sheet=1.5 syns per roll)
4 Cabbage leaves (s)
S & P

Method

Preheat the oven to 180C.
Chop all the vegetables to matchstick size, stir-fry for 5 mins, mix the 5 spice with the water & soy sauce, add to the veg, and cook until the liquid has evaporated.
Remove & place on kitchen towels to allow any remaining liquid to drain out.
Break the egg into a small bowl, break the yoke & mix well. Cut the filo pastry in half to create 6 pieces, lay 1 piece on a flat board, at a 45 degree angle, egg wash, place a portion of the veg across one end of the filo, roll to cover then fold both sides in, roll until you reach the end of the filo, you should now have a cigar shape, egg wash the filo roll you have just made, place on a flat tray covered with greaseproof paper. Cook for 15 mins until browned & cooked.

Slimming world Strawberry & Chocolate Trifle

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October 1, 2018

(based on a SW recipe)

Serves 4

Ingredients

1 Sachet of sugar free jelly (2 sins/4=0.5 syn per person)
2 Sponge fingers (2 sins/4=0.5 sins per person)
25g dark chocolate, broken into pieces (7 sins/4=1.75 sins per person)
100g fresh strawberries, hulled & sliced
200g ready-made low fat custard (9 sins/4=2.25 syn per person)
300g fat free natural fromage frais

Method

Make up the jelly as per the instructions on the packet, allow to cool, brake the sponge fingers into half & divide between 4 glasses, pour the cool jelly over the fingers & allow to chill in a fridge until set.
Cut the strawberries & place around the rim, add the custard & return to the fridge.
When ready to serve, spoon the fromage frais over each one then melt the chocolate in a bowl placed over hot water, when runny drizzle over each bowl.

Slimming world Strawberry Yogurt Ice Cream

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October 1, 2018

Serves 2

Ingredients

½ Tsp Vanilla Extract
2 Tbsp. sweetener
4 Tbsp. Sainsbury’s “be good to yourself” natural Yogurt (c)
200g Strawberries, 100g pureed (1.5syn/2=0.75 syn) 100g sliced (s )

Method

Place 100g of the strawberries in a small bowl, using a hand blender, reduce to a puree.
In a glass bowl mix together the puree, yogurt, sweetener & extract & place in the freezer, remove after 30 mins.
Mix again to break the ice crystals & return to the freezer, repeat for at least 1.5 hours in total.
Slice the remaining strawberries & share between the 2 serving glasses, reserving 2 for display.
Remove the yogurt from the freezer & whip it to a smooth consistency, layer into the glasses & place 1 strawberry on top of each glass. Enjoy!

SOURCE

Slimming world Stuffed Butternut Squash

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October 1, 2018

Serves 2

Ingredients

1 Small butternut squash, halved & de-seeded (s)
1 Red onion, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1tsp cumin
225g Extra lean beef mince (p)
350ml Passata (s)
400g Red kidney beans, drained & washed (p) (f)

Method

Pre-heat the oven to 180C. Cut the butternut squash in half, lengthways, scoop out the seeds & remove some of the interior flesh, place on an oven-proof tray, then spray with frylight, roast for 40-45 until it’s nicely browned & the interior is soft.
In the meantime cook onion & chilli until soft then add the cumin, mix well, add the beef & brown then add passata, the drained kidney beans & cook for 20 mins, remove the butternut squash from the oven, fill with the mince & serve in warmed bowls.

Slimming world Dorito’s (turned golden crisp)

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October 1, 2018

Serves 2

Ingredients

* 2 Free range, egg lasagne sheets (44g)
Seasoning of your choice

Method

Pre-heat the oven to 180C.
Fill a large saucepan with hot water, bring to the boil, place the lasagne sheets in & boil for up to 5 mins until soft.
Remove and place in cold water, drain & dry on a paper towel, remove & cut each sheet into 16 triangles.
On a flat oven-proof tray, sprayed with frylight, lay out the lasagne & spray with frylight, then sprinkle with seasoning of your choice, cook for 5mins, turn over & cook for another 5 mins or until crisp.
Remove & allow to cool.

* There is a debate that you should syn these as they are used differently to the way the manufacturers intended but the SW book stated they are “free if cooked”