Blog Page 54

Slimming world Tomato & Red Pepper Soup

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Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Carrot, finely chopped (s)
1 Celery stick, finely chopped (s)
1 Red pepper, finely chopped (s)
1 Garlic clove, finely chopped (s)
1 Knorr Veg “stockpot”
400g Chopped tomatoes (s)
400g Chickpeas (p) (f)
400g Haricot beans (p) (f)
Sprinkle of Worcester sauce
S & P
Hot water

Method

In a large, deep saucepan sprayed with frylight, add the onion, garlic, carrot, celery & red pepper, mix well & cook until soft, add the haricot beans, tomato & chickpeas, add water until it covers the ingredients, sprinkle with Worcester sauce, bring to the boil then add the veg. stockpot & seasoning, mix together then reduce the heat & simmer for 20 mins, if too thick, add more hot water.

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Slimming world Tomato Salsa

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Make
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Serves 4
Ingredients

½ Cucumber, peeled, cut in half, deseeded & cut into cubes (s)
½ Green pepper, deseeded & cut into cubes (s)
½ Jalapeno chilli, deseeded & finely chopped (s)
Or
1tbsp Mexican discovery red jalapenos (s)
1 Red Onion, cut into small cubes (s)
1 tsp Clear honey (1 syn/4=0.25 syn per person)
1 tbsp. Fresh coriander, chopped
2 Garlic cloves, finely chopped (s)
4 Tomatoes, deseeded & cut into small cubes (s)
S & P

Method

Place the ingredients in a glass bowl, season, stir lightly, cover & leave in a cool area but not the fridge to allow the flavours to develop. Sprinkle the Coriander before serving.

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Slimming world Traditional Kedgeree

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Make
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Serves 4

Ingredients

1 Onion, finely sliced (s)
1 lemon, sliced into wedges (s)
1 tsp Coriander
1 tsp Turmeric
2 Bay leaves
2 tsp Curry powder
4 fresh boiled eggs (p)
300g Long grain rice
300g Smoked haddock fillet, with skin on (p)
330mL Skimmed milk (1Hea/4=0.25 syn per person)
600g water
Handful of chopped parsley
Handful of chopped coriander
S & P

Method

In a large saucepan, sprayed with frylight, add the onions, herbs & spices, cook until soft. Add the rice & water, season, bring to the boil then reduce the heat & simmer for 10 mins, drain in a sieve & cover, place it on top of the saucepan & steam for 10 mins.
In the meantime, in a frying pan, place the haddock, bay leaves & the milk. Poach for 10 mins, remove from the milk, remove the skin & flake the fish, check & remove any remaining bones. Boil the eggs for 4-5 mins then run under cold water to stop the cooking, peel & cut into quarters, mix the fish, eggs & rice, season to taste, serve while hot with a lemon wedge.

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Slimming world Tuna & Pasta Bake

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Make
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0

Serves 2

Ingredients

1 Large Leek, cut into 1cm slices (s)
100g Fusilli pasta
185g Tuna chunks, drained (p)
300mL Skimmed milk (1Hea/2=0.5 Hea per person)
Colman’s tuna pasta bake (7.5syn/2=3.75syn per person)
Sprig of parsley
S&P

Method

Cook the pasta in boiling water for 8-10 mins, drain & set aside.
Cut the leeks into 1cm slices, wash & cook for 8-10 mins, drain & set aside.
Make up the sauce with 300ml of milk, bring to the boil then reduce the heat add the leeks, tuna & pasta, mix well, season to taste.
Pre-heat the oven at 180C, in 2 oven-proof dishes, add the contents of the saucepan & cook for 20-30 mins or until the top is bubbling and going brown.
Dress with a sprinkling of parsley.

Source

Slimming world Turkey Kebabs 2

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Make
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Serves 2

Ingredients

½ Onion, finely chopped (s)
1 Tbsp. Dried sage
1 Tbsp. Paprika
1 Tbsp. Carrs sauce flour (3.5 syns/2= 1.75 syns per person)
250g Turkey mince (p)
Bamboo Kebab sticks

Method

Soak kebab sticks in water for at least 30 mins to prevent them burning.
In a bowl, mix all the ingredients well, scoop a portion with one hand & form into a kebab around a kebab stick.
You should make around 8-10 kebabs from these quantities, place on a flat tray & chill in a fridge for at least 30 mins before either cooking on a BBQ or under a hot grill, cook for 10-15 mins, turning from time to time until the meat is cooked to your liking.

SOURCE

Slimming world Turkish Delights

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Makes around 20

Ingredients

1 packet of Dr Oetker gelatine
1Tbsp Sweetener
1 Tbsp. Rose water
150mL Robinson’s Strawberry & Apple Sugar free Squash
150mL Hot water
155g Bag of Cadbury’s Giant buttons (0.75 syn each)
Silicone cupcake mounds

Method

In a saucepan of boiling water, add the sweetener, mix until the sweetener has dissolved, add the squash, bring back to the boil, remove from the heat, then mix the contents of 1 Sachet of gelatine, stir until it’s all dissolved, add the rose water then pour into the silicone cupcake moulds, place in a fridge for 30 mins then place the chocolate button on each cupcake, return to the fridge, best left for 24 hrs to fully set but can be removed & eaten whenever!

SOURCE

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.

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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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(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

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