Blog Page 54

Slimming world Vanilla Ice Cream

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Make
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0

Serves 2

Ingredients

½ Tsp Vanilla Extract
2 Tbsp. sweetener
165g Mullerlight Vanilla yogurt with dark chocolate
165g Natural Normandy fromage frais (c)
200g Strawberries, (s)

Method

In a glass bowl mix together the fromage frais, 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 strawberries & share between the 2 serving glasses, reserving some for display.
Remove from the freezer & whip it to a smooth consistency, layer into the glasses & place strawberry’s on top of each glass.

Source

Slimming world Heinz tomato soup

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Make
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0

Serves 2

Ingredients

½ Tsp Balsamic vinegar
1 Tsp Dried basil
1 Tsp Worcester sauce
1 Tsp Sweetener
1 Tbsp. Tomato puree (s)
1 Tbsp. Fromage Frais (c)
1 Garlic clove (s)
1 Red onion, quartered (s)
400g Plum tomatoes (s)
500mL Vegetable stock

Method

Preheat the oven to 180C.
Remove the fromage frais from the fridge & allow to come to room temperature.
Spray a oven dish with frylight, roast the onion & garlic for 20 mins, remove from the oven & add the tomatoes, puree, balsamic vinegar, dried basil & return to the oven for a further 15 mins.
Remove from the oven & cook in a saucepan with the stock, sweetener & Worcester sauce, simmer for 15 mins then liquidize, pass through a sieve, allow cooling slightly then adding the fromage frais.
* add more fromage frais if you want a creamier soup. Season with S & P.

Source

Slimming world 1 Bite strawberry cupcakes

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Make
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0

(Based on a SW recipe)

Makes 36 cakes

1.5 syn each

Ingredients

½ Tsp Strawberry flavouring
2-3 Drops of vanilla essence
3 Eggs (p)
6 Heaped Tbsp. of sweetener
60g Low fat spread (12 syns)
110g self raising flour (18 syns)

To Decorate

8 Level Tsp of icing sugar plus extra for dusting (8 syns)
A couple of food colouring
Fresh strawberries cut into chunks (s)

Method

Preheat the oven to 160C; put paper cases in a mini muffin tin. Whisk together the eggs, low fat spread & sweetener, Sieve the flour & fold in the flour, add the vanilla essence & strawberry flavouring
Spoon into the paper cases & bake for 25 mins, remove & cool on a wire rack.
Mix a few drops of water with the food colouring with the icing sugar, spoon on the cakes, Garnish with the strawberries then dust with icing sugar if required.

Source

Slimming world Broccoli Curry

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Make
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0

Serves 2

Ingredients

1 Broccoli head, cut into florets (s)
1 Onion, finely chopped (s)
1 Tsp Cumin seeds
1 Tsp Turmeric
1 Tsp Asafoetida
1 Tsp red Chilli powder
1 Tsp coriander
1 Tbsp. garlic/ginger paste
2 Cloves
3 Cardamom seeds
S & P
400g Chopped tomatoes (s)

Method

Blanch the broccoli florets, then drain & cool in cold water, set aside.
In a mini grinder, grind the onions, cloves, cardamom & 2 tbsp. chopped tomatoes to a paste, set aside.
Heat up a frying pan sprayed with frylight, add the cumin seeds, cook until they start to “pop” add the ginger/garlic paste, turmeric, asafoetida, chopped tomatoes, coriander, chilli & the paste, season & mix well, fry for a few minutes, add the florets & cook for 5 mins mixing well.

Source

Slimming world Baked Bean Curry Loaf 3

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Make
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0

Serves 4

Ingredients

1 Knorr Curry Flavour pot (2syns/4=0.5 syn per person)
2 Eggs (p)
120g packet of Sainsbury’s Indian style curry savoury rice
400g Baked beans (p) (f)
6” cake tin
S & P

Method

Cook the rice as per the packet instructions, when cooked drain in a sieve.
Preheat the oven to 180C.
Open a tin of baked beans and mix the Knorr flavourpot with them, add the rice & allow to cool, season well.
Mix all together & tip into a 6” cake tin, lined if not non-stick. Cook for 20-25 mins then insert a skewer, if it comes out clean, it’s cooked, if not cook for a few minutes more.
Tip out of the tin & allow to cool, slice with care as it is crumbly!
Tastes lovely hot or cold!

Source

Slimming world Chicken & mixed bean

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Make
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0

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Red pepper, sliced (s)
2 Tbsp. Schwartz perfect shake (for chicken, herb & spice)
100g Macaroni
400g Chopped tomato (s)
400g Mixed beans with chilli sauce (p) (f)
450g Chicken thighs (p)
S & P

Method

Cut the chicken into chunks, season with the spice, cook in a frying pan, sprayed with frylight, until the chicken is white in colour, add the onion & pepper, cook until soft.
Add the beans, tomatoes, and macaroni & season well.
Bring to the boil then cover & simmer for 20-25 mins until the macaroni is cooked.

Source

Slimming world Chicken & Mixed Bean Casserole

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Make
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0

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Chicken stockpot
1Tbsp Hot Paprika
1Tbsp Tomato Puree (s)
2 Garlic Cloves, finely chopped (s)
100g Mushrooms, quartered (s)
400g Mapolina 5 Bean salad (p) (f)
460g Skinless Chicken thigh fillet, cut into chunks (p) (approx. weight)
500g Passata (s)
S & P

Method

Pre-heat the oven, set on the “Eco” setting (90C)
Cook the chicken chunks in a casserole dish until the chicken is all white, allow to brown, add the stockpot, onion & garlic, cook for 5-10 mins mixing well.
Add the beans & liquid, passata & mushrooms, mix then add the paprika, tomato puree & season well, cover & bring to the boil then reduce the heat to a simmer for 10 mins then transfer to the oven if you want a long slow cook. Serve with rice.

Source

Chicken & Mushroom with mustard sauce

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Make
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0

Serves 2

Ingredients

1 Garlic clove, finely chopped (s)
1 Onion, finely chopped (s)
1 Knorr chicken stockpot
1 Lemon, grated zest & juice (s)
1 Tbsp. Wholegrain mustard
1 Tbsp. Schwartz “perfect shake” herb & spice blend
2 Chicken breasts (p)
2 Tbsp. White wine vinegar
2 Tbsp. Tomato puree (s)
60g Strong cheddar, grated (2Hea/2=1 Hea per person)
100g Mushrooms, quartered (s)
200mL Hot water
250g Fromage frais (c)
S & P

Method

Place the chicken in a glass bowl, sprinkle the chicken blend, add the lemon zest & juice, mix well then cover, place in the fridge for at least 1hr.
Heat a frying pan, sprayed with frylight, add the onion & garlic, cook until soft, add the chicken stockpot, mix until dissolved, add the chicken & cook on a high heat for 15 mins until the stock has been reduced by half.
Add the mushrooms, tomato puree, water & white wine, season well, cook for a further 15 mins, check that the chicken is cooked fully.
In a glass bowl mix the mustard & fromage frais.
Add the cheese to the chicken & mix until the cheese has dissolved, remove from the heat, and wait for a couple of minutes then add the fromage frais, 1Tbsp at a time, mixing fully before adding more. Keep on a low heat, then plate up, serve with rice or pasta.

SOURCE

Slimming world Chinese Grazed Egg

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Make
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0

Serves 2

Ingredients

2 Medium eggs (p)
1tsp Turmeric
1Tbsp Hot madras curry powder

Method

Using an old saucepan, fill with cold water & bring to the boil.
Place the eggs in & cook for exactly 5 mins, carefully remove with a spoon.
Gently crack the shells all round, being careful not to break pieces off.
Add the spices to the water, reduce to a simmer, return the cracked eggs to the water & cook for another 5 mins.
Remove & carefully shell the eggs. Enjoy!
(Try different spices & times to get different results)

SOURCE

Slimming world Chinese Chicken Curry

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Make
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0

Serves 2

Ingredients

* ½ Tsp Chilli powder
½ Tsp Ginger powder
½ Tsp Garlic powder
* 1 Tsp Madras curry powder
1 Tsp Turmeric
1 Tbsp. 5 Spice
1 Tbsp. Tomato puree
2 medium size onions cut into quarters (s)
2 Spring onions cut into 30 cm pieces (s)
100g Garden peas (p) (f)
150g Pre-cooked chicken (p)
500mL Chicken stock
* For a hotter end product increase these amounts

Method

In a frying pan, sprayed with frylight, brown the chicken, add the onion & the spices, chicken stock & bring to the boil & then reduce to a fast simmer for 20 mins, add the tomato puree & thicken remaining liquid. 5 mins before serving add the peas & spring onions.
Serve with rice of your choice.

Source

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