Blog Page 59

Slimming world Crunchy Cobs

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Make
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0

Serves 2

Ingredients

2 60g Crunchy Cobs (7.5 syns) or 60g Wholemeal Cob (1Hea)
2 Rashers of smoked bacon, finely chopped (p)
2 Eggs, whipped (p)
60g Emmental Cheese, grated (2Hea/2= 1Hea)
S & P

Method

Cut the top off the cob, and then hollow out until all that’s left is a thin walled shell.
Pre-heat the oven to 180C.
Spray the inside of the cob with frylight & cook for 10 mins. Remove & allow to cool for a minute or two.
In the meantime cook in a frying pan, the bacon until cooked, break 1 egg into the pan & whisk until the egg start to set, add the other egg & repeat, mix well with the bacon, season well, remove from the heat.
Share the bacon & egg mix between the cobs, press well into the cob, then share the cheese between the cobs, return to the oven for another 10 mins, remove & eat while hot.

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Gammon, egg, chips & peas

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Make
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0

Serves 2

Ingredients

2 Eggs (p)
2 Gammon steaks (p)
4 medium sized floury potatoes cut into chips
120g Frozen peas (p) (f)
S & P

Method

Preheat the oven to 180C.
Boil the sliced potatoes for 5 mins, drain, shake to roughen the edges, spray a flat oven tray, lay the chips in a single layer, and spray with frylight & season with the flavouring of your choice.
Cook in the oven for 30 mins turning after 15 mins.
Place the gammon in a shallow tray & cook for 5-10 mins until cooked.
Fry the egg, plate up, then place on top of the gammon
Boil the peas for 5-8 mins then drain.
Serve with a side salad.

SOURCE

Slimming world Fruit Pizza

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Make
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0

Serves 4

Ingredients

*1 Kiwi fruit, peeled & cut into slices (s)
1 Tbsp. (15g) Sainsbury’s “dried sweetened coconut” (3.5 syns total), (less than 0.5 syn per portion)
*1 Banana, cut into rings
*4 Strawberries, Hulled & sliced into circles (s)
*4 Blueberries cut into half
**18cm Watermelon, cut in half then sliced (s)
*= Or fruit of your choice
**= Or use a larger size watermelon for more portions

Method

Cut the top & tail off the Kiwi fruit, peel with a potato peeler, then cut into rings, hull the strawberries, then cut into rings, peel & cut the banana, cut the blueberries in half, set aside.
Cut the watermelon in half then cut a slice approx. 15-20mm thick.
Cover with the fruit then cut into 8 slices, sprinkle with the coconut. Chill before serving.

Source

Knorr Chicken Curry

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Make
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0

Serves 2

Ingredients

1 Knorr curry flavour pot (2syn/2=1 syn per person) (new product!)
1 Onion, finely chopped (s)
1 Garlic clove, crushed (s)
1 Cm Cube of ginger, finely chopped
100g Long grain rice
250g Chicken, cut into chunks & cooked (p)
250mL Knorr chicken stock
500mL Passata (s)
S & P
* Chopped coriander (if required)

Method

In a frying pan, sprayed with frylight, cook the onion until soft, over a low heat until soft.
Add the Knorr curry flavour pot, mix well, add the chicken, passata, ginger, garlic & chicken stock , cook on a high heat until it boils, reduce the heat to a simmer, cover & cook for 20-30 mins.
Cook the rice as per the instructions on the package, plate up & decorate with coriander if required.

SOURCE

Lamb Rogan Josh

By
Make
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0

Serves 2

Ingredients

1 Onion (s)
1 Cinnamon stick
1 Tsp. Cumin
1 Tsp. Coriander
1 Tsp Paprika
1 Tsp. Turmeric
1 Tbsp. Tomato puree (s)
1 Tbsp. Madras curry powder
2 Tomatoes (s)
2 Cloves
2 bay leaves
2cm Ginger
2 Garlic cloves (s)
6 Cardamom pods crush & removed husks
200g Fat free Normandy natural Fromage Frais (c)
300mL Veg stock
500g Lamb, all fat removed & cubed (p)
Fresh Coriander
S & P
Basmati rice

Method

Preheat the oven to an “Eco” setting (90C)
In a food processor, reduce the onion, ginger, tomatoes & garlic to a paste, add a small quantity of water if too dry.
Put a cast casserole pan on a medium heat, spray with frylight, add the lamb & allow to brown, remove the meat & set aside.
Add the paste to the casserole dish & add the cumin, coriander, paprika, turmeric, madras curry powder, cloves, cardamom pods, bay leaves & the cinnamon stick, mix well, and cook for a few mins.
Remove the fromage frais from the fridge & allow it to come to room temperature.
Return the lamb & stock, season well & cover, cook in an oven at an “Eco” setting (90C) for at least 1.5 hrs.
Remove from the oven, remove the cinnamon stick, cloves & bay leaves, allow cooling slightly, adding the fromage frais, one tbsp. at a time, mixing well.
Cook your basmati rice as per instructions on the packet.

SOURCE

Slimming world Lasagne

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Make
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0

Serves 4

Ingredients

1 Beef Oxo cube
1 Onion, finely chopped (s)
1 Tsp Dried Basil
1 Tbsp. Worcester sauce
100g Brown mushrooms, sliced (s)
120g Mature cheddar, grated (4Hea/4=1 Hea per person)
250g Extra lean beef Mince (p)
400g Chopped tomatoes (s)
400g Baked beans (p) (f)
Box of Sainsbury’s “Basic Lasagne sheets”
20cm x 24cm Lasagne dish (Approx size)
S & P

Method

Pre-heat the oven to 180C.
Cook the meat in a frying pan sprayed with frylight until it’s browned, crumble the Oxo cube in to the pan, add the onions & Worcester sauce, mix well cook for 5 mins until onions are soft.
Add the tomatoes & basil, cook for 10 mins.
Put a layer of the mince in the Lasagne dish, cover with 2 sheets of pasta, cover with baked beans, cover with pasta sheets, cover with sliced mushrooms, cover with pasta sheets, cover with the remaining mince, add the cheese & place in the oven for 30-40 mins until the cheese has browned & melted.

SOURCE

Slimming world Lemon Chicken Curry

By
Make
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0

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1 Lemon, zested & juiced (s)
1 Sweet pepper, finely sliced (s)
1 Knorr Curry flavourpot (2 Heb/2=1 syn per person)
1 Tbsp. Tomato puree (s)
3cm Ginger, finely chopped
3 Garlic, finely chopped (s)
300mL Knorr chicken stock
460g Skinless chicken thighs, diced (p)
S & P

Method

Spray a large frying pan with frylight, add the diced up chicken, and cook until its all gone white.
Set aside.
Add more frylight & cook the onion & chilli for 5 mins, add the flavourpot & mix well, add the sweet pepper & ginger, cook for a few minutes, add the chicken, lemon zest, lemon juice, stock & tomato puree, on a medium heat cook for 20 mins or until the liquid has reduced & thickened, season well.
Cook the rice as per the packet instructions; cook so that the rice is ready at the same time as the chicken!

SOURCE

Slimming world Mexican Boats

By
Make
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0

Serves 4

Ingredients

1 Carrot, finely chopped (s)
1 Onion, finely chopped (s)
1 Celery stick, finely chopped (s)
1 Knorr (Mexican) Flavourpot (1.5 Syns/4=< 0.5 syn per person)
1 Tsp Turmeric
1 Tbsp. Sweetener
1 Tbsp. Tomato puree (s)
4 Old El Paso “boat” tortillas (16 syns/4=4 syns per person)
200g Long grain rice
250g Lean beef mince (p)
400g Chopped tomatoes (s)

Method

In a frying pan, sprayed with frylight, cook the onion, carrot & celery until soft, add flavourpot & mix. Add the mince & cook until browned, add tomato, tomato puree & sweetener, cook for 20 mins until its cooked & thickened.
In a saucepan cook the rice as per packet instructions, when cooked drain in a sieve, then place on top of the pan, cover & allow to steam on a low heat until all liquid has been drained from the rice.
Put the “boats” in a microwave & heat for 30 secs then plate up.

SOURCE

Breaded Salmon, wedges & peas

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Make
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0

Serves 2

Ingredients

1Tsp Garlic salt
1 Tsp Aromat
1 Tsp Dried parsley
2 Eggs
2 Salmon fillets (p)
1 Slice of stale 800g wholemeal bread (1 Heb/2=1/2 Heb per person)
S&P

Method

Leave the slice of bread on a plate the night before you make this, then in a food processor, reduce the bread to breadcrumbs, put in a microwave dish & cook until crisp (about 5 mins)
In one bowl crack the eggs& whisk, set aside.
In another bowl add the breadcrumbs, garlic salt, Aromat, parsley & S&P, mix well.
Heat a large frying pan.
Dip the first salmon fillet into the egg then the breadcrumbs, return it to the egg & dip again, and then into the breadcrumbs again, then place in a hot pan, repeat with the other fillet. Cook until browned, turning from time to time until cooked.
Serve with wedges & mushy peas!

SOURCE

Slimming world Salmon in a yogurt crust

By
Make
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0

Serves 2

Ingredients

1 Tbsp. Schwartz tikka masala
2 Salmon fillets (p)
2 Tbsp. Chopped parsley
170g natural fat free yogurt (c)

Method

Put the tikka masala in a glass bowl with the yogurt, mix together & set aside.
Place the salmon fillets in an oven-proof dish that’s been lined with tinfoil, spread the yogurt mix all over the salmon & place in the fridge to chill for 2-3 hrs.
Cook in a oven at 180C for about 30 mins until a crisp coat has formed.
Serve on a bed of couscous or rice.

SOURCE

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