Blog Page 55

Curried Beans & Sausage-2

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Make
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0

Serves 2

Ingredients

1 Knorr curry flavourpot (2 syns/2=1 syn per person)
6 Sainsbury’s B.G.T.Y low fat Cumberland sausages (6 syns/2=3 syns per person)
400g Baked beans (p)
400g Chopped Tomatoes (s)

Method

Cook the sausages in a frying pan, sprayed with frylight, until browned, remove & set aside.
In a bowl mix the beans, tomatoes with the flavourpot. Place three sausages in a small ovenproof casserole dish, then cover with the bean/tomato mix, cover with cooking foil & cook in a pre-heated oven at 180C for 20 mins, remove the foil then continue to cook for 15-20 mins until the sausages are cooked & the beans are bubbling.

Source

Curried Butternut Squash & Carrot Soup

By
Make
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0

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Carrot, finely grated (s)
1 Knorr curry flavour pot (1.5 syns/4=0.375 syns per person)
1 Tbsp. Sweetener
2 Garlic cloves, crushed (s)
250g Vegetable stock, made with a Knorr stockpot
450g Peeled, chopped & de-seeded butternut squash (s)
S & P

Method

In a saucepan, sprayed with frylight, cook the onion & garlic for 5 mins until its soft, add the butternut squash & carrot, and mix well.
Add the vegetable stock, bring to the boil then reduce the heat, add the curry flavour pot & sweetener, cook for 20 mins, remove from the heat & liquidise to a smooth soup, season well.

Source

Garlic Mushroom Chicken

By
Make
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0

Serves 2

Ingredients

2 Chicken breasts (p)
2 Garlic cloves, crushed (s)
4 Tbsp. Quark (p) (c)
8-10 medium size mushrooms, thinly sliced (s)
Handful of chives, cut into small pieces
S & P

Method

Preheat the oven to 180C.
Cook the mushrooms in a frying pan until cooked with the garlic set aside & allow to cool.
In a mixing bowl mix the quark with the chives, add the cooled mushrooms & mix well, season & set aside.
Cut a pocket in each chicken breast & spoon the mushroom in to each one, place in an ovenproof dish. Cook for 15-20 mins until the chicken is cooked.
Serve with a bed of salad.

SOURCE

Slimming world Lamb Curry

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Make
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0

Serves 4

Ingredients

1 Tsp Sweetener
1 Tsp Turmeric
1 Tbsp. Cumin seeds
1 Tbsp. Coriander seeds
1 Tbsp. Cardamom seeds
1 Medium potato, cut into small chunks
1 Cinnamon stick
1 Onion, cut into small chunks (s)
1 Red pepper, sliced & chopped (s)
1 Chilli de-seeded & chopped (s)
2 Garlic cloves, crushed (s)
2cm Ginger
150ml Fat free yogurt (c)
400g Lean lamb, cut from a small shank, de-boned by Butcher (p)
400g Chopped tomatoes (s)

Method

Cut the Lamb into chunks & remove as much fat as possible, then put the lamb in a Pyrex bowl, add the yogurt, garlic, ginger, season with salt & pepper, mix well & marinate for at least 2hrs, preferably overnight.
Put the seeds into a food processor & reduce to a powder, or use a pestle & mortar, then put into a frying pan, sprayed with frylight.
Add the onion, peppers & chilli, cook until soft, add the turmeric, spices, sweetener & the lamb, cook until brown, add the potato, add the paste, cinnamon stick, tomatoes, cover & cook for 2 hrs until the lamb is cooked, add water if required, to keep moist.

Source

Slimming world Orzo & Chicken broth bake

By
Make
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0

Serves 2

Ingredients

1Tsp Garlic salt
1 Tbsp Dried parsley
60g Cheddar cheese , grated (2Heb/2= 1Heb per person)
100g Orzo (durum wheat) (f)
400mL Chicken stock
400g Baxters “Favourites” Chicken broth (6 syns/2= 3 syns per person)
Small tin of Tuna chunks in water (p)

Method

In a large saucepan, bring the chicken stock to the boil, add the orzo & garlic salt, cook for 10 mins or until the stock has been absorbed.
Add the chicken broth & cook for a further 10 mins until the liquid has been fully absorbed,
Pre-heat the grill on the cooker.
Put the contents into a shallow pasta dish, cover with the cheese & parsley, place under the grill & cook until the cheese has melted & started to go brown. Serve with tuna & a side salad.

SOURCE

Slimming world Mince & Bean Cannelloni Tubes

By
Make
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0

Serves 2

Ingredients

1 Tsp Chilli flakes
1 Tsp Rosemary
1 Tbsp. Worcester sauce
1 Tbsp. Tomato puree
1 Onion, finely sliced (s)
1 Knorr Vegetable stockpot
6 Cannelloni tubes (f)
60g Strong Cheddar (2 Hea/2= 1Hea per person)
100mL Passata (s)
250g Lean beef mince (p)
400g baked beans (p)
Pepper

Method

Pre-heat the oven at 180C.
Spray a frying pan with frylight, cook the onion until soft, add the veg stockpot, mix well, add the mince & cook until brown,
Sprinkle with the Worcester sauce, add pepper, rosemary, tomato puree, passata & chilli flakes, cook for 15 mins.
Remove from the heat, then fill each tube, place 3 each into the small casserole dishes & share the beans between the dishes, cover & cook at 180C for 15 mins, remove, uncover & sprinkle the cheese over the beans, return to the oven & allow the cheese melt.

SOURCE

Slimming world Leek & beans Lasagne

By
Make
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0

Serves 2

Ingredients

1 Tbsp. Worcester sauce
1 Onion, finely sliced (s)
1 Knorr Vegetable stockpot
1 Beef Oxo Cube
1 Large leek, cut length ways (s)
2 Oval 20cm Gratin dish
60g Strong Cheddar (2 Hea/2= 1Hea per person)
250g Lean beef mince (p)
400g baked beans (p)

Method

Pre-heat the oven at 180C.
Cut the leek to the length of your gratin dish, cut lengthways only ½ way through. Place in boiling water for 5 mins then drain, set aside.
Spray a frying pan with frylight, cook the onion until soft, add the veg stockpot, mix well, add the mince & cook until brown,
Sprinkle with the Worcester sauce, rosemary & crumble the Oxo cube over the beef, mix well, cook for 15 mins.
Remove from the heat; cover the base of each dish with a layer of beans, then a covering of the leeks, then the mince, leeks & finely the remaining beans.
Cover & cook at 180C for 15 mins, remove, uncover & sprinkle the cheese over the beans, return to the oven & allow the cheese melt.

Source

Slimming world Low Fat Dahi Chicken

By
Make
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0

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Tbsp. tomato puree (s)
1 Tbsp. Tikka masala mix
1 Tbsp. Garlic/ginger puree
2 Tomatoes, chopped (s)
200g Fat free yogurt (c)
460g Skinless chicken thighs (p)

Method

Cut the chicken into chunks, put into a large dish, sprinkle with the tikka masala then add the yogurt, mix well & set aside for at least 1 hr.
Spray a pan with frylight, on a low heat, cook the onions & garlic paste for a few minutes until the onions are soft, add the tomatoes, cook for a few minutes then add the chicken, add the tomato puree & season. Cook for about 20 mins until the chicken is cooked & the liquid is almost totally absorbed, serve with rice of your choice.

Source

Slimming world Orzo, Beans & Chicken Curry

By
Make
-
0

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tbsp. Madras Curry Powder
1 Tbsp. Garlic/Ginger puree
100mL Chicken stock
100g Orzo (durum wheat) (f)
150g Pre-cooked Frozen chicken (p)
400g Chopped Tomatoes (s)
400g Baked Beans (p)
S & P

Method

Spray a frying pan with frylight, cook the chicken until it browns, add the onion, cook till soft, add the garlic/ginger, add the spices, cook for several minutes, add the stock, beans, tomatoes, season well.
Cook until the Orzo is cooked.
In a saucepan cook the Orzo for 15-20 mins until it’s soft, drain & plate up with the curry.

SOURCE

Slimming world Pan Haggarty

By
Make
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0

Serves 2

Ingredients

1 Tbsp. Butter (5.5/2= syns per person)
2 Medium size onions, finely sliced (s)
60g Strong cheddar (2 Hea/2= 1Hea per person)
450g Maris Piper potatoes, finely sliced S & P

Method

Spray a thick walled frying pan with frylight, add the butter, melt the butter then remove from the heat.
Add a layer of the finely sliced potato to cover the pan, season well, add a layer of onions, then a layer of cheese.
Repeat, finishing with a layer of cheese.
Return the pan to the heat, cover & cook on a medium to low heat for 30 mins.
Pre-heat the oven grill, remove the pan from the heat, uncover, add any remaining cheese & grill until the cheese has all melted.

SOURCE

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