Blog Page 53

Slimming world Spicy Potato Skins

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Make
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0

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.

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Slimming world Spicy Pumpkin Soup

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Make
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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!

Source

Slimming world Spring Rolls

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Make
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0

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.

Source

Slimming world Strawberry & Chocolate Trifle

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(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.

Source

Slimming world Strawberry Yogurt Ice Cream

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Make
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0

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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Make
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0

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.

Source

Slimming world Dorito’s (turned golden crisp)

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Make
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0

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”

Source

Slimming world Swiss Muesli

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Make
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0

Serves 2

Ingredients

1 Apple, sliced into small pieces (s)
1 Tbsp. chopped nixed nuts (1Heb)
4 Tbsp. Sainsbury’s “be good to yourself” 0.1% fat natural yogurt (ff)
35g Original oats (1Heb)
*Options
1 Orange, sliced into small pieces (s)
1 Strawberry, sliced into small pieces (s)
1 Banana, sliced into small pieces (s)
1 Blueberry, sliced into small pieces (s)
# Sweetener to taste

Method

Place the oats in a fridge proof bowl; add the yogurt, mix to a smooth constituency, cover with Clingfilm & place in a fridge overnight.
Cut the chosen fruit into small pieces; add to the oats & mix.
Add the nuts & mix, if too dry, add more yogurt.
# I found that I needed to add 2tbsp of sweetener for my tastes!

Source

Slimming world Spicy Szechuan Srir-fry

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Make
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0

Serves 2

Ingredients

1 Carrot, finely sliced into fingers (s)
1 Leek, finely sliced into fingers (s)
1 Pepper, finely sliced into fingers (s)
1 Cup of frozen peas (p) (f)
75g Mangetout, finely sliced into fingers (s)
75g Green beans, finely sliced into fingers (s)
150g Extra lean stewing steak, sliced thinly (p)
150g Amoy “straight to wok” rice noodles ambient (f)
195g Sharwoods spicy Szechuan tomato sauce (6.5 syn/2=3.25 syn per person)
Dark soy sauce

Method

Place the sliced beef in a glass bowl and sprinkle with dark soy sauce, cover and set aside for at least 30 mins.
Heat up a wok, sprayed with frylight, add the beef & cook until it’s cooked, remove & set aside.
Add the vegetables & stir-fry for 5 mins, return the beef to the wok, mix well, add the noodles & the Szechuan sauce , mix well & cook until hot, plate up in heated bowls.

Source

Slimming world Texas Cheese Fries

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Make
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0

Serves 2

Ingredients

¼ tsp chilli powder
¼ tsp garlic salt
¼ tsp cumin powder
1 tsp smoked paprika
1 tbsp. jalapeno Peppers, finely chopped (s)
2 Floury potatoes such as Maris Piper
2 Rashers of smoked bacon, fat removed, cut into small pieces (p)
2 Spring onions, finely chopped (s)
2 tbsp of Fat free Fromage Frais (c)
60g Strong Cheddar cheese, grated (2 Hea/2= 1Hea per person)
Handful of fresh chives, finely chopped
Pepper

Method

Pre-heat the oven to 180C.
In a small bowl, mix together, chilli powder, garlic salt, cumin, paprika & pepper, set aside.
Cut the potatoes, skin left on, into chips, part boil for 5 mins, drain and while hot, spray with frylight & sprinkle with the mixed spices, place on a flat tray, place in the oven, cook for 15 mins, remove & turn over, continue until cooked, then remove & place in a shallow dish.
In a frying pan, cook the bacon until almost crisp, remove & chop into pieces, mix with the spring onions & jalapenos.
Sprinkle the cheese over the chips & add the bacon, spring onions & jalapenos & cook until the cheese has melted.
Make a dip of Fromage Frais mixed with fresh chives.
Serve with a side salad.

Source

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