Luxury Weetabix Ferrero Rocher

Slimming world Herb Crusted Salmon

By

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September 13, 2018

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.

Slimming world Mexican sausage & beans

By

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September 13, 2018

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.

Slimming world Minestrone Soup

By

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September 13, 2018

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.

Slimming world Moroccan Chicken

By

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September 13, 2018

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.

Slimming world Mushroom Korai

By

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September 13, 2018

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.

Slimming world Pad Thai

By

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September 13, 2018

Serves 2

Ingredients

1/2 cup fresh coriander
1 Knorr chicken stockpot
1 fresh red chillies, finely chopped (s)
2 cloves garlic, crushed
3 spring onions, sliced (s)
12 Cashew nuts (2 Heb/2= 1Heb per person)
100g Green beans cut in half (s)
150g Thai dried rice noodles (f)
200g Fresh bean sprouts (s)
250g chopped chicken breast or thigh (p) )

Marinade for Chicken: 1 tsp. corn-starch dissolved in 3 Tbsp. dark soy sauce (1 syn)
Wedge of lime

Pad Thai Sauce:
1Tbsp. chilli sauce (1 syn/2=0.5 syn per person)
1 Tbsp. tamarind paste dissolved in 3 Tbsp. warm water (0.5/2=0.25 per person)
2 Tbsp. fish sauce, + more to taste
3 Tbsp. sweetener
Ground white pepper

Method

Cook the noodles as per the packet instructions, drain, set aside.
Make pad Thai sauce by combining the sauce ingredients together in a small bowl. Stir well to dissolve tamarind and sweetener & set aside.
Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well & set aside for a minimum of 30 mins.
Warm up a wok or large frying pan over medium-high heat. Add frylight plus garlic & minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add the chicken stockpot, stirring to keep the chicken frying nicely 5-7 minutes, until chicken is cooked.
Add the noodles, & beans, pour the Pad Thai sauce over. Stir-fry for 2 minutes. If you find your wok/frying pan too dry, push noodles aside & add a little more frylight to the bottom of the pan. Add the bean sprouts & continue frying 1 more minute, or until noodles are cooked. Taste-test for seasoning, adding more fish sauce until desired flavour is reached. Toss well to incorporate. Serve with generous amounts of fresh coriander, spring onion, & chopped nuts. Add fresh lime wedges to squeeze over each portion.

pan fried chicken, leeks & mushroom with mustard sauce

By

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September 13, 2018

Serves 2

Ingredients

1 Leek, cut lengthways then chopped finely (s)
1 Tbsp. dried thyme
1 Tbsp. English mustard
1 Tbsp. Multiseeded mustard
2 Skinless chicken breasts, butterflied (p)
2 Tbsp. Fromage frais (c)
100ml chicken stock
100g Wild rice
200g Chopped mushrooms (s)
S & P

Method

Cook the rice as described on the package, then set aside, keeping warm.
In a frying pan, sprayed with frylight, cook the chopped leek for 4-5 mins then add the chopped mushrooms, season well, cook until the mushrooms are soft, tip into a shallow dish & set aside.
Clean frying pan then spray with frylight, add the butterflied chicken & sprinkle with the thyme, salt & pepper, cook for 4-5 mins both sides, remove & place with the leeks.
Add the stock to the frying pan, mix with the residue in the pan & increase the heat & reduce the stock by 50% then return the chicken & leeks cook for 2 mins, reduce the heat to a simmer.
In a small saucepan mix the two mustards with the fromage frais until its one colour, place on a LOW heat, keep stirring until it’s warm then pure over the chicken & leeks, plate up with the rice.

Slimming world Parmo

By

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September 12, 2018

Serves 2

Ingredients

½ Tsp Aromat
½ Garlic salt
1 Egg (p)
1 Packet of Schwartz creamy mild peppercorn sauce (4.5 syns/2= 2.25 syns per person)
2 Wholemeal bread (stale) turned into breadcrumbs (1Heb/2=0.5 Heb per person)
2 Chicken breasts, butterflied, (p)
60g Strong Cheddar, grated (2 Hea/2=1Hea per person)
300mL skimmed milk (6 syns/2=3 syns per person) or (0.75 Hea/2=0.375 Hea per person)

Method

In a bowl mix the breadcrumbs, garlic salt & Aromat, set aside.
Break an egg into a bowl, whip up & set aside.
Butterfly the chicken, and then dip in the egg, then the breadcrumbs.
Heat up a large frying pan, sprayed with frylight, cook the chicken for 5 mins then turn over & cook for a further 5 mins, remove & keep warm.
Heat up the grill, place the chicken on a flat tray, mix sauce as directed on the packet, when thickened pure over the chicken, sprinkle with the cheese & place under the grill until the cheese melts.
Serve with chips & a small salad.

Slimming world Pea & Ham soup

By

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September 12, 2018

Serves 2

Ingredients

1 Knorr veg. stockpot +400ml hot water
1 Onion, finely sliced (s)
100g Cooked smoked boiling bacon, cut into small pieces (p)
Or Torn ham pieces
150g Frozen peas (p) (f)
S & P

Method

In a saucepan, sprayed with frylight, cook the onions until soft.
Add the peas & stock bring to the boil then reduce the heat, cook for 5 mins, remove from the heat & liquidize the peas as fine as you want. Add the bacon/ham, season & serve immediately.