Blog Page 50

Moroccan Veg Kebabs

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Make
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0

Serves 2

Ingredients

1 red pepper, cut into 2 X 2 cm pieces (s)
1 Red Onion, cut into quarters (s)
1 Aubergine, cut into 2 x 2 cm pieces (s)
1 Lime, zested & juiced (s)
1Tbsp Ras-el-hanout spice
2Tbsp Extra Virgin olive oil (2 Heb/2=1 Heb per person)
8 Shallots (s)

Method

Cut the peppers, onion & aubergine into small pieces, marinade the aubergine in a bowl with olive oil & Res-el-hanout spice, mix well & cover, place in a fridge for at least 1 hr.
Soak any wooden skewers in water for at least 1 hr to prevent them burning, or use metal skewers.
Load the skewers with the ingredients in any order, pre-heat the grill & cook, brushing any marinade left over the veg, keep turning, until cooked & the veg has browned around the edges.
*Or place on an oven-proof dish & cook in a pre-heated oven, turning from time to time, until cooked.
Serve with either rice or couscous.

Source

Slimming world Oxo Spaghetti Bolognese

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Make
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0

Serves 2

Ingredients

1 Onion, sliced (s)
1 Carrot, grated (s)
1 Celery stick, finely chopped (s)
1 Oxo beef stock cube
1 Tbsp. tomato puree (s)
2 Oxo Spag.Bol. stock cube
60g Parmesan cheese, grated (2Hea/2=1Hea per person)
200mL water
250g extra lean beef (p)
500ml Passata (s)
Spaghetti for 2 people
S&P

Method

In a frying pan, sprayed with frylight, add the beef & the crumbled beef stock cube, mix, and cook until the beef is browned.
Add the carrot, celery, onion, cook until soft, add passata, puree, 2 crumbled Spag.Bol. stock cubes & water bring to the boil, reduce the heat, season with the S & P, cook for 20 mins, covered, until the meat is cooked & the sauce thickened.
Cook the spaghetti as per the instructions on the packet.
Add the spaghetti to the meat & mix well.
Plate up & sprinkle the parmesan cheese over the spaghetti.

Source

Slimming world Pasta & Spicy Sausage

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Make
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0

Serves 2

Ingredients

1 Red Onion, finely chopped (s)
1 Red Pepper deseeded & finely chopped(s)
1tsp Oregano
1tbsp Sweetener
2 Garlic cloves (s)
4 Chorizo sausages (8 syns per person)
100g Pasta, (of your choice)
125 mL vegetable stock
200g Red kidney beans, drained & washed (p) (f)
250mL Passata (s)
250mL Chopped Tomatoes (s)
S & P

Method

In a saucepan, sprayed with frylight add the onion, peppers & garlic, cook until soft then add the passata, tomato, oregano, stock, sweetener, red kidney beans & salt & pepper. Bring to the boil then add the pasta, reduce the heat to a simmer for 20-30 mins.
In the meantime, place the sausages into a pre-heated oven (180C), cook for 15-20 mins until the sausages are browned & cooked.
Plate up & serve with a side salad.

SOURCE 

Slimming world Peanut Butter Curry

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Make
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0

Not suitable for people with nut allergies

Serves 2

Ingredients

150g Pre-cooked chicken (p)
1 Onion (s)
1 chilli, deseeded & finely chopped (s)
1 Pepper, finely chopped (s)
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp tomato puree (s)
1tbsp sweetener
2 Garlic cloves (s)
2cm Ginger, grated
2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
200mL hot water
700g Passata

Method

In a frying pan sprayed with Fry Light, cook the onion, pepper, garlic, ginger & chilli until soft.
Add the cumin, turmeric, coriander & madras curry, cook for 2 minutes, then add the chicken, passata & sweetener, cook for 10 mins. Make up stock with the stockpot + the water & add the tomato puree to the pan, mix well. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for another 10 mins.
Serve with rice, (dyed with turmeric if liked) & side salad.

Source 

Slimming world Porcini Mushroom Risotto

By
Make
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0

Serves 2

Ingredients

1 Cupful of frozen peas (p) (f)
1 Veg. stockpot
1 Lemon (s)
25g Dried porcini dried mushrooms (s)
100g Arborio rice
Parmesan cheese (60g/2=1Hea per person)
S&P

Method

Soak the mushrooms in a bowl filled with hot water, leave for 10 mins then drain the liquid, saving it in a separate bowl.
Chop up the mushrooms into small pieces. Pour the liquid through a sieve & disregard the last few drops with the bits in, add the stockpot, add more hot water to make up 750g of stock, pour into a saucepan and keep it simmering on a low heat.
In a large saucepan, sprayed with frylight, start to heat the rice, add the juice of the lemon & stir until the rice is coated, add 2 ladles of the stock, turn the heat to medium & keep on adding the stock, then allowing it to be infused before adding more.
When half the stock has been used add the mushrooms & mix well continue until almost all the stock has been used then add the peas, season, continue until all the stock has been used, then reduce the heat & allow the stock to be reduced to below the top of the rice, turn the heat off and grate parmesan cheese over the rice, mix, cover with a lid for 5 mins, plate up in warmed dishes, add more cheese to taste.

Source 

Slimming world Piri-Piri breast Chixsticks

By
Make
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0

Serves 2

Ingredients

*1 Pack Piri-Piri Breast 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, place the chicken kebabs on a shallow ovenproof dish & place in the oven on the middle shelf, cook for 10 mins, watching from time to time so that they don’t burn, 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.

Source

Slimming world Red Carmargue rice curry

By
Make
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0

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Garlic clove, crushed (s)
1 Chilli, finely sliced (s)
1 Lemon, zested & juiced (s)
1 Tbsp. cumin
1 Tbsp. coriander
1 Tbsp. turmeric
1 Tbsp. madras curry powder
1Tbsp Schwartz “Tikka” spice
100g Sainsbury’s French Red Carmargue rice
200g fat free yogurt (c)
250g of fresh chicken (p)
400g chopped tomatoes (s)

Method 

In a glass bowl place the yogurt, Tikka spice, lemon juice, lemon zest & chicken, mix well & marinate for a minimum of 1hr, better if left for up to 24 hrs.

Fill a saucepan with cold water, bring to the boil, add the rice, bring to the boil then reduce to a medium heat & cook for 30 mins, drain in a sieve, place sieve on top of the now empty saucepan, cover with a lid & steam until the water has evaporated.
In a frying pan sprayed with frylight, cook the onion, garlic & chilli, cook until soft, add spices, cook for 5 mins then add the tomato, mix well then add the chicken, throw the marinade away. Cook for 20-30 mins until the chicken is cooked.

Source 

Slimming world Red Carmargue Rice salad

By
Make
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0

Serves 2

Ingredients

1 Bag of watercress (s)
1 Tomato, sliced (s)
1 Cucumber, sliced (s)
2 Eggs (p)
30g Strong cheddar cheese (1Hea/2=1/2Hea per person)
100g Red Carmargue rice
120g Tin of sardines in tomato sauce (p)
S & P

Method

Boil the rice as per instructions on packet, strain & cover, allow to cool.
Boil eggs for 6 mins, peel & set aside.
Prepare the other ingredients & plate up.

Source 

Red Kidney Bean, Tomato & Pepper Soup

By
Make
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0

Serves 2

Ingredients

1 Red Onion cut in half (s)
1 Red Pepper deseeded & cut in half (s)
1tsp Oregano
1tbsp Sweetener
4 Garlic cloves (s)
250 mL vegetable stock
400g Red kidney beans (p) (f)
500mL Passata (s)
Handful of fresh basil leaves, ripped into small pieces
S & P

Method

Preheat the oven to 180C.
In an oven-proof shallow dish, sprayed with frylight, place the cut onion, cut pepper garlic cloves, and sprinkle with the oregano. Cook for 25-35 mins until the skins are blistered, remove and place in a glass bowl & cover with Clingfilm, set aside until cold.
Remove from the bowl, remove the skins & chop into small pieces, squeeze the garlic from the cloves.
In a saucepan, sprayed with frylight add the above mixture, passata, sweetener, red kidney beans (drained & washed), the ripped up basil leaves & salt & pepper. Bring to the boil then reduce the heat to a simmer for 20-30 mins, serve in heated bowls.

Source 

Slimming world Red Lentil Chicken Curry

By
Make
-
0

Serves 2

Ingredients

1tsp Cumin
1tsp Coriander
1tsp Turmeric
1tbsp Hot madras curry
1tbsp Sweetener
1 Onion, finely sliced (s)
1 Garlic clove, finely chopped (s)
2cm cube of ginger, finely chopped
100g Red lentils (p)
100g Basmati rice
250g Chopped chicken (p)
500mL Passata
S & P

Method

Wash the lentils until the water runs clear, drain and cook in a saucepan, just cover the lentils with water & heat until the water boils then reduce the heat to simmer, cover & cook for 20-30 mins , adding more water if required, until soft, drain & set aside.
In a frying pan sprayed with frylight, cook the chicken until browned all over, remove & set aside.
Add the onion, garlic & ginger, cook until soft then add the cumin, coriander, turmeric & madras curry, mix well & cook for 5 mins, return the chicken to the pan, add the passata , sweetener & cook for 20 mins.
In the meantime cook the basmati rice as per the packet instructions.
Add the lentils to the chicken & mix, plate up with the rice. Season to taste.

Source 

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