Blog Page 51

Slimming world Reginette Bolonese

By
Make
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0

Serves 2

Ingredients

1Knorr herb stockpot
1tbsp Sweetener
1tbsp Tomato puree (s)
1tbsp Oregano
2 Red onions, finely chopped (s)
2 Garlic cloves, finely chopped (s)
30g Parmesan cheese, grated (1Hea/2=0.5 Hea per person)
150g Reginette pasta
250g Extra lean beef mince (p)
500mL Passata (s)
S & P
Fresh basil

Method

In a large pan sprayed with Fry Light, cook the onion & garlic until soft. Add the mince and cook until the mince has browned.
Add the passata, tomato puree, sweetener, oregano and the basil. Cook for 10 mins, Place the stockpot on top of the mixture and allow to infuse.
Simmer for 20 mins or until it thickens, then season.
Cook the reginette as per packet instructions, when cooked add to the sauce & mix together, plate up & grate parmesan cheese over the food.

Source

Slimming world Roast Lamb with Veg

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Make
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0

Serves 2

Ingredients

½ Leg of Lamb (Tesco) (p)
½ Packet snap peas (s)
1 Large carrot (s)
1 Portion of pre-made red cabbage (s)
3 Potatoes cut into wedges
3 Sprigs of rosemary
Cup of frozen peas (p) (f)

Method

Remove Lamb from wrapping, wash & dry, with a sharp knife cut & remove the leg bone with care, lay out the meat, remove any excess fat, spray with frylight, season with S & P, rub well in, chop-up the rosemary and sprinkle with ½ of the rosemary, repeat on the other side.
Pre-heat the oven to 200C.
Place the meat in a baking tray with a grill in the base to allow any fat to run off, place in the middle of the cooker & cook for 30 mins, reduce the heat to 180C & continue for another 30 mins or until the lamb is cooked.
Get the potatoes into wedges, part boil, drain and return to the saucepan, shake to roughen the edges then season with your favourite seasoning, tip on to a flat tray, sprayed with frylight, cook in the oven on the bottom shelf at the same time as the meat.
Cook the carrots & Peas in boiling water for 5-8 mins until “Al Dente”
Heat up the pre made red cabbage.
Make your favourite gravy.
Remove the lamb & allow to rest, then slice thinly.
Plate up & add gravy as required. Add mint sauce if liked.

Source

Roasted Pepper & Tomato Soup

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Make
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0

Serves 2

Ingredients

1 Onion (s)
1 Garlic Clove (s)
1 Carrot (s)
1 Celery Stick (s)
2 Red Peppers (s)
200mL Vegetable stock
400g Chopped Tomatoes (s)
S & P

Method

On a gas flame, blacken the peppers then put them into a plastic bag, seal the bag & allow to steam.
After a few minutes, remove & clean the blackened skin off, remove the seeds then add to the food processer, with the onion, garlic, carrot & celery stick.
In a saucepan, sprayed with fry light, add the chopped up ingredients & cook until soft, add the tomatoes, stock, bring to the boil, then reduce to a simmer for 20 mins, remove from the heat & using a hand blender reduce the soup to a smooth constituency. Season well & serve in a warmed bowl.

Source

Slimming world Salmon, Couscous & Broccoli

By
Make
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0

Serves 2

Ingredients

1 Lemon, zest & juiced (s)
1 Onion, finely chopped (s)
1 Knorr Veg stock pot
1 Cup of garden peas (p) (f)
1 tbsp. honey (2.5 syn/2=1.25 syn per person)
2 Salmon fillets (p)
2 tsp wholegrain mustard (1syn/2=0.5 syn per person)
12.5g fresh dill (half of a 25g pack) finely chopped
100g Couscous
100g Broccoli heads(s)
100g Sainsbury’s “be good to yourself” Normandy 0.1% fat Fromage frais (c)
200mL Hot water

Method

Boil the water & mix with the stockpot to make 200mL of stock.
Weigh out the couscous, mix together & cover, set aside.
In a small saucepan, cook the onions & peas together until soft, turn the heat off & cover, set aside.
In a small bowl mix together the fromage frais, mustard, lemon zest, juice, honey & dill, set aside.
In a hot frying pan place the salmon, skin side down, season well, cook until the side of the salmon has cooked ½ way through, turn over & repeat.
Cook the broccoli for 5 mins then drain & set aside.
In a small pan SLOWLY heat the sauce mixture until about to boil, reduce heat, stir continuously until it starts to thicken.
Mix the onion, peas & couscous together & plate up, place the salmon on top, the broccoli to one side, pour the sauce over.

Source

Slimming world Salmon Fishcakes

By
Make
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0

Serves 2

Ingredients

1 Tsp English mustard
1 Lemon, zest & juice (s)
1 heaped Tbsp. of dried parsley
1 Tbsp. dill
1 Egg
2 Slices of 400g wholemeal bread (1 day old) for breadcrumbs (2Heb/2= 1heb per person)
2 Salmon Fillets (p)
2 Floury Large potatoes
S & P

Method

In a large saucepan, cook the potatoes in salty water, when the water starts to boil, place a Chinese bamboo steamed on top, place the salmon fillets in it , skin side down, with some of the lemon juice drizzled over them, season well. Cook for 20 mins until the potatoes & salmon are cooked, remove the steamer & place the salmon in a large mixing bowl with the skin removed, drain the potatoes & mash, add to the mixing bowl, allow to cool, mix with the zest of the lemon, mustard, dill, ½ of the parsley & any remaining juice, shape into fishcakes.
In a small bowl, break the egg & beat well, in another place the breadcrumbs & the other ½ of the parsley, mix together.
Dip the salmon into the egg then into the breadcrumbs, cover well then place in a frying pan, cook until browned then turn over.

Source

Salmon, Noodles with plum & hoisin sauce

By
Make
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0

Serves 2

Ingredients

1 pack of egg noodles
1 Pack of Co-op Plum & Hoisin stir-fry sauce (5.5syns per person)
1 Carrot, finely grated (s)
1 Onion, finely sliced (s)
2 Salmon fillets (p)
S & P

Method

Season the salmon, heat up the frying pan & place the salmon, skin side down, allow to cook until you can see that the colour of the salmon has changed half way up the side, turn over & continue to cook until all the salmon has changed colour & cooked.(about 5mins per side)
In a wok, sprayed with frylight, cook the onion until soft, add the carrot, heat for a few mins, add the egg noodles, cook for 5 mins then add the sauce, mix well, cook until everything is cooked & hot.
Serve in a heated bowl, place the salmon on top, skin side up, remove skin & enjoy.

SOURCE

Salmon with Leeks & Thai Black rice

By
Make
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0

Serves 2

Ingredients

¼ English Mustard
2 leeks, washed & cut into 3cm pieces (s)
2 salmon fillets, seasoned with S & P (p)
100g Black Thai rice
300mL Slimmed milk (<1 Hea/2=1/2 Hea per person)
Parmesan cheese
Schwartz Cheese sauce (7.5syns/2=3.75syns per person)
S & P

Method

Pre-heat the oven to 180C.
In a saucepan, prepare the sauce with the mustard, milk & cheese sauce powder.
Cook the rice in a saucepan of boiling water for 30 mins, season with S & P, drain & cover, keep warm.
Cook the leeks while you cook the cheese sauce, drain & place in an oven-proof dish, add the sauce & cook in the pre-heated oven for 10 mins until hot while the salmon is cooking.
In a frying pan on a medium heat, cook the seasoned salmon on all sides until it’s cooked as you like it. Plate up.

Source

Carrot & Ginger Scan Bran cake

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Make
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0

(Based on a SW recipe. 8 ½ syns for the whole cake)

Serves 8

Ingredients

1 tsp Allspice
1 tsp Cinnamon
2 Carrots, finely grated (s)
2 tsp Ground ginger
3 Fresh eggs (p)
5 Scan bran (1 Heb)
5 tbsp. Sweetener
25g Stem ginger, finely chopped

Method

Break the scan bran into pieces, place in a mixing bowl, pour boiling water over them, and allow soaking for 1 minute, Mash together then draining any excess water.
Blend the scan bran with the carrot, sweetener, ginger, allspice, cinnamon & stem ginger.
Break the eggs into 2 bowls, separating the whites, add the yokes to the mix, whisk the whites until it forms peaks, and carefully fold into the mix with gentle actions so as not to lose the air in them.
Place into a microwave proof dish (I used a 23cm silicon one). Microwave for 15 mins (600w microwave) adjust time to suit wattage of microwave, cook until a metal skewer comes out clean when inserted into the cake, remove from the cooking dish, place on a rack & allow to cool.
Cut into 8 pieces, making each slice, just over 1 syn each.

Source

Slimming world Shepherd’s Pie

By
Make
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0

Serves 4

Ingredients

1 Carrot, finely grated (s)
1 Celery stick, finely chopped (s)
1 Onion, finely chopped (s)
1 Oxo vegetable stock cube
1 Tbsp. Dried rosemary
1 Tbsp. Worcester sauce
4 Large white potatoes, suitable for mash
400g Chopped Tomatoes (s)
400g very lean Lamb mince (<16% fat=8 syn/4=2 syns per person)
Small tub of Fat free Fromage Frais (c)
S & P
* Optional extra
120g strong cheddar cheese (120/4=30g = 1Hea per person)

Method

Pre-heat the oven to 180C.
Peel the potatoes, cook for 20 mins until soft, mash with Fromage Frais instead of butter or milk. Whip to a smooth mix; keep warm until the meat is cooked.
Brown the lamb mince until all fat has been cooked out, add onions, carrot, celery, cook until the ingredients are soft.
Add the tomatoes, rosemary, Worcester sauce, S & P & stock cube, cook for 10 mins.
Prepare an oven-proof casserole dish, add the meat to just below the last 10mm, add the mash, *add cheese if you want to. Cook for 25-35 mins until the topping has browned & is hot, serve with baked beans or veg.

Source

Slimming world Spaghetti Carbonara

By
Make
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0

Serves 2

Ingredients

3 Eggs (p)
Sainsbury’s wafer thin ham, chopped in to strips (p)
6 “Laughing Cow” extra light cheese spread (1Hea/2= 0.5syn per person)
30g Strong Cheddar, grated (1Hea/2=0.5 syn per person)
200g Spaghetti
S & P

Method

Cut the ham into small pieces approx. 2 x 1cm, set aside.
In a pan full of boiling water, cook the spaghetti for 8-10 mins until “Al Dente”, drain and cover.
In the meantime, in a glass bowl, add the eggs, cheese, S&P and mix together.
Return all ingredients to the saucepan and mix well; cook until the eggs have set.

SOURCE

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