Blog Page 49

Slimming world Mexican Chilli Chicken

By
Make
-
0

Serves 2

Ingredients

1 Onion, sliced (s)
1sp Cumin
1Tsp Coriander
1 Tsp Mexican Style Seasoning
1Tsp Smoked Paprika
1Tsp Chilli Flakes
1Tbsp Sweetener
1Tbsp tomato Puree (s)
2 Corn on the cobs
2 Peppers, sliced (s)
3 Garlic, finely chopped (s)
100g Rice
100g Sliced Mushrooms (s)
250g Chopped Chicken (p)
400g Chopped Tomatoes (s)
400g Red Kidney Beans, drained & washed (p) (f)
500g Passata (s)

Method

Heat a frying pan, sprayed with frylight, add the onion, peppers & garlic. Cook until soft, add the cumin, coriander, Mexican seasoning, paprika & chilli, mix well, add the chicken, tomatoes, passata, mushrooms, tomato puree & red kidney beans, bring to the boil, reduce to a simmer for 20 mins until the chicken has cooked & the sauce has thickened.
Serve with rice, cooked as per the packet instructions.
Boil a saucepan with unsalted water, big enough to fit the corn in it. When boiling add the corn, cover & bring back to the boil, remove from the heat & leave to steam for 2-3 mins, remove & serve.

Source

Slimming world Low Syn Pizza’s

By
Make
-
0

Serves 1

Ingredients

1 Warburton’s soft brown sandwich “thin” (5 syn /2= 2.5 syn per ½ slice)
1tsp Oregano
1tbsp Tomato puree (s)
30g Strong cheddar, grated (1Hea)
400g Chopped tomatoes (s)

Method

In a small saucepan cook the tomatoes on a high heat to boil down the liquid, add the tomato puree, reduce to a smooth constancy, set aside.
Pre-heat the oven to 200C, use a pizza stone if you have one.
Using a shallow flat pan, brown both sides of the “thins” remove, coat with the tomatoes, sprinkle with the cheese, place in the oven for 10 mins, remove & enjoy!

Source

Slimming world Macaroni Cheese

By
Make
-
0

Serves 2

Ingredients

½ tsp English mustard
60g Strong cheddar cheese (2Hea/2= 1Hea per person)
100g Macaroni pasta
395g ASDA smart price macaroni cheese (3 Syn/2=1.5syn per person)
S&P

Method

Empty the contents of the macaroni cheese into a food processor & reduce the contents to a paste.
Boil a saucepan of water, when hot add the macaroni & cook for 10 mins, drain & set aside.
In a mixing bowl, mix all the ingredients together.
Pre-heat the oven to 180C & prepare an oven-proof pasta dish, empty the contents of the mixing bowl into the pasta dish & cook for 20 mins or until the topping has started to turn brown.

Source

Slimming world Marrow Curry

By
Make
-
0

Serves 4

Ingredients

½ Tsp Ground Fenugreek powder
½ Tsp Garam masala
1 Tbsp Ponch phoron
1 ½ Tsp Turmeric
1 Kg Peeled & chopped marrow (s)
2 Onions, finely chopped (s)
2 Tsp Grated ginger
4 Cloves of garlic (s)
4 green chillies, finely sliced (s)
400g Chopped Tomatoes (s)
* Chopped coriander (optional)
S & P

Method

Cut the marrow in half, lengthways, de-seed & cut into 3cm strips across the width of the marrow, then cut the skin off, then cut into small pieces.
Heat a large, heavy frying pan, sprayed with frylight, when hot add the Ponch phoron seeds, allow to pop then add the onion, cook until soft.
Add the garlic, ginger & chillies, cook for 1 min then add the tomatoes, cook for a few minutes then add the remaining ingredients except the garam masala. Season well.
Bring to the boil then reduce to a simmer & cook for 30 mins, if the marrow is not fresh add 100ml water. Add the garam masala, cook for a further 5mins then serve, add fresh coriander if you like it.

Source

Slimming world Mexican Rice Salad

By
Make
-
0

(based on a SW recipe)

Serves 4

Ingredients

1 Red pepper, finely sliced (s)
1 Red chilli, finely chopped & deseeded (s)
1 Lime, zested & juiced (s)
1 tbsp. Mexican seasoning (Tesco)
3 Spring onions, finely chopped (s)
100g Wild rice
200g Black eyed beans, washed & drained (p) (f)
200g Red kidney beans, washed & drained (p) (f)
S & P

Method

Cook the rice as per the packet instruction, drain then cool in cold water, drain again & chill.
In a large glass bowl mix the ingredients together, including the rice, season then cover, place in the fridge until mealtime.

Source

Slimming world Mexican Treat

By
Make
-
0

Serves 2

Ingredients

1 Jalapeno pepper, finely sliced (s)
1 Red chilli, finely chopped & deseeded (s)
1 Onion, finely chopped (s)
1 tbsp. Mexican seasoning (Tesco)p
1 Pack of Bob’s Mexican sausages (p)
100g Wild rice
300mL vegetable stock
400g Black eyed beans, drained (p) (f)
400g Red kidney beans, drained (p) (f)
400g Chopped tomatoes (s)
* Bob Willock Butchers 251 Longmore Rd. Shirley. Solihull B90 3ER 0121-744-2194

Method

Cook the rice as per packet instructions, drain & set aside.
In a hot oven, set to 160C, cook the sausages, about 15-20 mins.
In a frying pan, sprayed with frylight, cook the onion, jalapeno pepper & chilli until soft, add the black eyed beans, red kidney beans, stock & seasoning, mix together, bring to the boil & cook until the liquid has almost gone then add the rice, mix well & plate up with the sausages.

Source

Mini Banana & Strawberry Cake

By
Make
-
0

Less than 1 Syn per slice (24 mini cakes)

Ingredients

1 tsp Baking powder (0.5 syns)
1 tbsp. Cinnamon
2 Bananas (140g) (7 syns)
3 Large eggs, separated (p)
3 tbsp. Sweetener
50g Self raising flour (8 syns)
Oven proof shallow tray approx. 25cm x 40cm

*Filling

1 tsp Strawberry essence
1 tsp Red food colouring
2-3 tbsp. Sweetener (to taste)
100g Sainsbury’s “be good to yourself” Normandy 0.1% fat Fromage frais (c)

Method

Pre-heat the oven to180c.
Separate the egg whites, tip into a clean glass bowl.
In a food blender, mix the remaining ingredients until they form a syrup type mix.
With an electric hand whisk, whisk the whites until they form a white, stiff mix, carefully add & mix with the other ingredients, using a plastic spatula.
Tip the mix into the tray, tap down on the work surface, and cook for 20 mins at 180c.
Remove & allow to cool, using a pizza cutter, cut into 16 pieces.

When cool cut each slice into 3 making 48 cubes, mix the filling together & using a flexible pallet knife, spread in the underside of one cube, place another cube correct side up , on top, like a sponge
Making 24 mini cakes.

Source

Slimming world Mini Quiche Salad

By
Make
-
0

Serves 2

Ingredients

1 Onion, finely chopped (s)
2 Slices of Ham, finely chopped (p)
2 Eggs, whisked (p)
4 Medium mushrooms, finely chopped (s)
30g Strong Cheddar, grated (1Hea/2=0.5 Hea per person)
175mL Skimmed milk (1/2Hea/2= 0.25Hea per person)
S & P
Kettle of boiling water

Method

Preheat the oven to 180C.
In a small pan cook the onions & mushrooms until soft, set aside to cool.
In a mixing bowl, mix together the eggs, ham, onion, mushrooms, cheese & milk, season.
Place the mix into 2 ramekins, make a “bay Marie” with a shallow oven-proof tray with a wire rack inside, place the ramekins on the rack & half fill the tray with boiling water, place in the oven & cook for 25-30 mins until risen & cooked.
Serve on a plate of salad.

Source 

Slimming world Minted Chixsticks

By
Make
-
0

Serves 2

Ingredients

*1 Pack Minted Chixsticks (p)
1 Onion, finely chopped (s)
1 Cup of frozen peas (p) (f)
1 Cup of long grain rice
1tsp Turmeric (for colouring the rice)

Method

Pre-heat the oven to 180C, or under a hot grill, place the kebabs on a shallow ovenproof dish & keep the liquid, it’s the sauce, place in the oven on the middle shelf, cook for 10 mins, watching from time to time so that they don’t burn, keep on brushing with the sauce, remove & turn over, cook for a further 10 mins until fully cooked.

In the meantime cook the rice in a small saucepan, with 3 cups of water, turmeric, cook until the water has be absorbed, remove & place in a sieve, return the sieve to the saucepan & cover for 2 mins to allow the rice to steam.
In a small saucepan, sprayed with frylight, cook the onion until soft, add the peas & cook for 5 mins, cover & set aside.
Mix the peas & onion with the rice, plate up and place the kebabs on top of the rice.
Serve with a salad.

Source 

Slimming world Mixed Fishcakes

By
Make
-
0

Serves 2

Ingredients

2 Large potatoes
150g (Sainsbury’s) Smoked salmon trimmings (p)
120g (Sainsbury’s) Basic white fish (p)
1 handful of parsley
1 lemon, zest & juice (s)

Method

Peel and cut the potatoes and boil them in salted water in a large saucepan, after 10mins put a bamboo steamer or a colander, on top of the saucepan, with the fish in it, seasoned with salt & pepper, if using a colander cover with cooking foil to allow the salmon to steam. Cook for a further 10 mins.

When the potatoes and the fish are cooked then remove & flake it, remove any skin, and place in a glass dish, drain the mash the potatoes and allow to cool.

Add the potatoes, lemon rind & juice, parsley and salt & pepper, to the fish, scoop up in your hands, a portion of the mix and form into a fishcake, adjusting them to a size that suits you.

Place into a fridge to allow them to stiffen.Spray a frying pan with Fry Light and cook until browned, turn over and repeat.

SOURCE 

1...484950...98Page 49 of 98

EDITOR PICKS

POPULAR POSTS

POPULAR CATEGORY

©