Blog Page 59

Slimming world Lemon Chicken Curry

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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!

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Slimming world Mexican Boats

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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.

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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!

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Slimming world Salmon in a yogurt crust

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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.

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Luxury Weetabix Ferrero Rocher

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Make
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0

Makes 18 just over 1 Syn each!

Ingredients

2 Weetabix (1 Heb per person)
3 Tbsp. Sweetener
18 Small hazelnuts (5.1 syns)
50g Belgium Dark Chocolate 76% (13 syns)
Hot water

Method

In a food processor, reduce the Weetabix to small crumbs, add sweetener.
In a glass bowl, melt the chocolate until it’s runny, remove from microwave & add the Weetabix/sweetener mix, mix well, adding water as required to make a moist mix.
Using a ½ Tsp measuring spoon, scoop the mixture, adding a hazelnut, roll in your hands into a smooth ball, repeat until all the mix is used, place on a flat tray & chill in the fridge.

( 2 missing due to testing!)

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Slimming world Herb Crusted Salmon

By
Make
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0

Serves 2

Ingredients

1Tsp chilli flakes, ground up
1Tbsp fresh chives, finely chopped
1Tbsp fresh parsley, finely chopped
1 Tbsp. dried dill
1 lemon, zested (s)
1 Egg, whisked (p)
1 Onion, finely chopped (s)
2 Salmon fillets (p)
100g Couscous
Handful of frozen peas (p) (f)
Light soy sauce

Method

Pre-heat the oven to 180C.
Cook the onion & peas in a small saucepan, sprayed with frylight.
Line two small ovenproof dishes with a piece of tinfoil, large enough to fold over & cover the salmon, set aside.
In a small bowl, whisk the egg, set aside.
Mix together in a medium size bowl, the chilli, chives, parsley lemon zest & dill, set aside.
Place the salmon into the egg then cover with the herbs & spices, place each salmon into the oven dish, pour the soy sauce around the base of the salmon, loosely cover with foil, Cook covered for 5 mins, remove & uncover, return to the oven & cook for a further 5-10 mins until the salmon has changed colour & cooked.
While the salmon is cooking, prepare the couscous as per the packet instructions.
When the salmon is cooked, plate up, mixing the onion & peas with the couscous.
Serve with a side salad.

SOURCE

Slimming world Mexican sausage & beans

By
Make
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0

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Knorr Mexican flavourpot (1.5 syns/4=0.375 syns per person)
1 Tsp rosemary
2 Rashers of smoked bacon, finely chopped (p)
4 Sainsbury’s B.G.T.Y. sausages (4 syns/4= 1 syn per person)
400g baked beans (p) (f)
400g Cannelloni beans (s)
400g Haricot beans (s)
500mL Passata (s)

Method

Cook the sausages in a pan, sprayed with frylight, remove from the pan, and cut each sausage into 4 pieces, set aside.
In a casserole dish, sprayed with frylight, cook the onion until soft, add the bacon, sausages, all the beans & the flavourpot, mix together then add the passata & sprinkle the rosemary over the top, bring to the boil then reduce the heat & cook on a “Eco” setting in the oven or set to 90C, cook for several hrs, serve with rice.

SOURCE

Slimming world Minestrone Soup

By
Make
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0

Serves 2

Ingredients

1 Carrot, finely chopped (s)
1 Onion, finely chopped (s)
1 Leek, finely chopped (s)
1 Celery stick, finely chopped (s)
1 Tomato, finely chopped (s)
1 Bouquet Garni
1 Knorr Vegetable stockpot
1Ltr Hot water
50g Spaghetti, broken into 3cm pieces
400g Borlotti beans (s)
S & P

Method

In a deep saucepan, sprayed with frylight, cook the onion & leek for 5 mins to allow the vegetables to “sweat”.
Place the stockpot on to the onions & mix until dissolved.
Add the carrot, celery, Borlotti beans, tomato ,bouquet garni & hot water, bring to the boil then reduce the heat to a simmer, cook for 20 mins, add the spaghetti & cook for a further 10 mins, remove the bouquet garni & serve in a warm bowl.

SOURCE

Slimming world Moroccan Chicken

By
Make
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0

Serves 2

Ingredients

½ Butternut squash, de-seeded & cut into cubes (s)
1 Lemon zested & juiced (s)
1 Sweet pepper (s)
1 Tsp Rose water
1Tbsp Tomato puree (s)
1 Tbsp. Ras-Al-Hanout
2 Tbsp. Sweetener
2 Tbsp. Red wine vinegar
2 Onions 1diced, 1 liquidised (s)
2cm Cube of ginger
4 Large tomatoes (s)
4 Garlic cloves (s)
200mL Chicken stock
450g Diced chicken (p)
S & P

Method

Place the chicken in a glass bowl; add the zest of the lemon & the juice, leave, covered, for at least 2 hrs.
Prepare the butternut squash by cutting in half, de-seeded, and then chopped into 2cm cubes, set aside.
In a food processor, liquidise one onion, tomatoes, garlic, ginger & sweet pepper. Set aside.
In a casserole pan, sprayed with frylight, part-cook the chicken, then add the liquidised contents, Ras-Al- Hanout, sliced onion, butternut squash, stock , puree, sweetener, vinegar & rose water ,season, bring to the boil then reduce to a simmer, cook for at least 2 hrs., covered. Serve with couscous or rice.

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Slimming world Mushroom Korai

By
Make
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0

Serves 4

Ingredients

1 Star Anise
½ Tsp Chilli powder
1 Onion, cubed (s)
1 Knorr veg. stockpot
1Tsp Turmeric
1 Tbsp. Madras curry powder
1Tbsp Ginger Puree
1Tbsp Garlic Puree (s)
1 Tbsp. Panch Puren
2 Onions, thinly sliced (s)
2 Tbsp. garam masala
2 Tbsp. tomato puree (s)
200g Mushrooms, quartered (s)
400g Chopped tomatoes (s)
Handful of fresh coriander leaves
S & P

Method

In a small saucepan, filled with hot water, boil the onion until soft, drain & reduce to a paste using a hand blender, set aside.
If you can’t find the garlic or ginger puree (I found it in Morrison’s) then just crush it until it’s a puree with the back of a large, heavy knife.
Heat up a frying pan, add the Panch Puren seeds & cook until they start to “pop” add the onions, cook the sliced onions until soft, (add the star anise for a aniseed taste) removing when the onions are cooked, make a paste with the garlic, ginger, chilli, turmeric, madras curry powder & a small amount of water add to the pan, mix well, add the veg stockpot.
Mix the chopped tomatoes, tomato puree & onion puree together, add to the pan & cook for 10 mins.
2 mins before finishing add the Garam masala.
Serve with rice of your choice.
Garnish with the coriander if you wish.

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