Blog Page 61

Peanut Butter revisited

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Make
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Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Chilli, finely chopped & de-seeded (s)
1 pack of skinless chicken thighs, cut into chunks (p)
1Tbs Cumin
1Tbs Coriander
1Tbs Turmeric
1Tbsp. Hot Madras curry
1Tbsp. Tomato puree (s)
1Tbsp. sweetener
2 Garlic cloves (s)
2Tbsp. Peanut butter, (smooth or crunchy) (9syns/2=4.5 syns per person)
100g Long grain rice
200ml Vegetable stock
400g Chopped Tomatoes (s)
S & P

Method

In a large frying pan, sprayed with frylight, cook the chicken until the meat is white, add the onion, chilli & garlic, cook for 5 mins, add the spices & mix well.
Add the tomatoes, sweetener, stock & tomato puree, mix and season. Add the peanut butter. Bring to the boil, then reduce the heat to a simmer, cook for 20 mins & the sauce has thickened.
In a saucepan cook the rice as per the packet instructions, drain in a calendar, cover & place back on the saucepan & allow to steam, then plate up.

SOURCE

Red Pepper Curry

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Make
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0

Serves 2

Ingredients

1 Onion (s)
1Tsp Cumin
1Tsp Coriander
1Tsp Turmeric
1Tbsp Hot madras curry
1 Tbsp. Tomato puree (s)
1 Tbsp Sweetener
2 Red peppers, deseeded (s)
200g Chopped tomatoes (s)
S & P

Method

In a mini chopper, puree the peppers & onion, spray a frying pan with frylight, cook the onion & pepper puree for 5 mins, add the spices, continue to cook for a few minutes. Add the tomato & sweetener, season well, bring to the boil then simmer for 20 mins. Use as a general curry sauce.

SOURCE

Pumpkin Seed Cheesecake

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Make
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0

Serves 2

Ingredients

2 Tsp Gelatine
3 Tbsp. Fromage Frais (c)
3 Tbsp. Sweetener
6 Ryvita Pumpkin seed & oat crisp bread (2 Heb/2= 1Heb per person)
150cm/6 “ cake tin
165g Mullerlight yogurt, strawberry flavour
Strawberries (s)
Boiling water

Method

Pre-heat the oven to 180C.
In a large bowl, break the crisp bread into small pieces; add boiling water, mix a bit at a time until you have a smooth mix.
Using a cake tin, press the mixture into the base, smooth over with the back of a spoon.
Cook for 10 mins only, remove & allow to cool.
In a clean bowl, mix together the yogurt, fromage frais & sweetener.
In a small bowl filled with 2 Tbsp. boiling water, add the gelatine & mix until all granules have dissolved, add to the yogurt mixture, mix together then tip over the base mix, place in the fridge for a few hrs. Until it has set, remove & add the strawberries for decoration.

SOURCE

Rice filled sweet peppers

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Make
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Serves 2

Ingredients

Small tin Tuna (p)
Packet of Batchelor’s Super rice, chicken flavour
2 Eggs, whipped (p)
2 Sweet peppers (s)
30g Strong cheddar, grated (1 Hea/2-0.5 Hea per person)

Method

Cook the rice as per the packet instructions.
Cut open the peppers, lengthways, deseed & place in a small ovenproof dish.
In a small dish whisk the eggs with the grated cheese, season to taste.
Fill the peppers with the cooked rice then share the egg/cheese mix between them, place in a preheated oven at 180C for 15-20 mins, until the eggs has set & the cheese has melted, serve with the tuna & a side salad.

source

Slimming world Sausage & Bacon Paella

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Make
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0

Serves 2

Ingredients

1 Chilli, deseeded & finely chopped (s)
1 Lemon, zested & juiced (ss)
1 garlic clove, finely chopped (s)
1 Tsp Turmeric
1 Tsp Paprika
2 Pre-cooked Sainsbury’s B.G.T.Y sausages, sliced thinly (2 syns/2= 1 syn per person)
4 Slices of pre-cooked bacon (p)
100g paella rice
300ml Vegetable stock
400g baked beans (p) (f)

Method

Heat a large frying pan, sprayed with frylight, add the chilli, garlic, sausage & bacon, cook for a few minutes, add the rice, lemon juice & zest, stock, turmeric, paprika & baked beans. Cover when boiling & reduce the heat to a simmer, cook for about 15 mins or until all liquid has been absorbed, do not remove cover or stir until cooked.

SOURCE

Slimming world Shakshuka

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Make
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0

Serves 2

Ingredients

1 Onion, sliced (s)
1 Garlic clove, finely chopped (s)
1 Bell Pepper, sliced (s)
1Tsp Chilli flakes
1Tsp Cumin
1 Tsp Coriander
1 Tsp Paprika
1 Tbsp. sweetener
1 Tbsp. chopped parsley
1 Tbsp. Tomato Puree (s)
2 Eggs (p)
100g Sliced mushrooms (s)
400g Chopped tomatoes (s)
Pinch of cayenne pepper
S & P

Method

In a thick deep base frying pan, sprayed with frylight, cook the onions, garlic & pepper until soft.
Add the spices except the cayenne pepper, cook for 1 min, add the tomatoes, sweetener & mix well, add the sliced mushrooms & tomato puree, season to taste, adding the cayenne as required, cook until the mix thickened but still wet.
Carefully break the eggs on the mix at opposite sides & cover, reduce the heat & cook until the eggs are to your liking, making sure the mix doesn’t dry out & burn.
Remove lid & sprinkle with the parsley, serve from the pan.

SOURCE

Slimming world Spicy Beef & Rice

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Make
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0

Serves 2

Ingredients

1 Onion, sliced (s)
1 Red Pepper deseeded & sliced (s)
1 Yellow Pepper deseeded & sliced (s)
1Tsp Cumin
1Tsp Coriander
1Tbsp Hot Paprika
2 Tomatoes, cubed (s)
2 Garlic cloves (s)
8 Slices of Chorizo sausage (4 syns/2=2 syns per person)
100g Frozen peas (p) (f)
100g Long grain rice
200g Mushrooms, quartered (s)
250g Beef, sliced very thin (p)
400g Beef Stock

Method

In a frying pan sprayed with frylight, cook the onions until soft, add peppers, garlic, chorizo, spices & beef, cook until the beef has browned.
Add the mushrooms, rice, tomatoes & stock, cover & bring to the boil then reduce the heat & simmer until the liquid has almost completely gone, stir from time to time to prevent it sticking, add the peas just before the liquid has gone, (about 5 mins before serving)

SOURCE

Slimming world Breaded Pork Loin

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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 1.5cmThick Pork loin (p)
2 Slices of stale 800g wholemeal bread (2 Heb/2=1 Heb or 6 syns per person)
S&P

Method

In a food processor, reduce the bread to breadcrumbs, put in a microwave dish & cook until crisp (about 5 mins)
On a solid board, place the pork, cover with Clingfilm, and reduce in thickness to 1 cm by using a meat hammer or rolling pin.
In one bowl crack the eggs& whisk, set aside.
In another bowl add the breadcrumbs, garlic salt, Aromat, parsley & S&P
Heat a large frying pan.
Dip the first pork loin into the egg then the breadcrumbs, return it to the egg & dip again, and then into the breadcrumbs, then place into the pan, repeat with the other loin. Cook for about 5 mins turning from time to time, if you have a digital thermometer check the meat is cooked 150-160C.

SOURCE

Spicy Louisiana Jambalaya

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Make
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0

Serves 2

Ingredients

1 Pepper, deseeded & sliced (s)
1 Leek, finely sliced (s)
1 Tsp Tabasco
1 Tbsp. paprika
2 garlic cloves, crushed (s)
2 Tbsp. Schwartz chicken & herb spice blend
8 Slices of chorizo sausage, finely chopped (4 syns/2=2 syns per person)
12 Sugar snap peas (s)
50g Button mushrooms, Halves (s)
100g Long grain rice
250g Chopped chicken (p)
400g Chopped tomatoes (s)
500mL Chicken stock
S & P

Method

In a large frying pan, sprayed with frylight, cook the chicken for 5 mins, add the pepper, leek, garlic & chorizo, cook for 5 mins.
Add the tabasco, paprika, rice, chicken & herb spice blend, mushrooms, tomatoes & chicken stock bring to the boil, reduce the heat and cook until all liquid has almost all been absorbed, add the sugar snap peas & season with salt & pepper, continue to cook until all the liquid has been absorbed then plate up, serve with a side salad.

SOURCE

Spicy Mexican Bean Burgers

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Make
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0

Based on the recipe in the SW fakeaways book

Serves 2

Ingredients

1 Tsp Cumin
1 Egg (p)
1 Slice of 400g wholemeal bread (0.5 Hea/2=0.25 Hea per person)
1 Lemon, zested (s)
2 Tsp Smoked paprika
400g Red kidney beans (p) (f)
Handful of chives & parsley
S & P
*optional (sweet chilli sauce)

Method

Blitz bread in a food processor, add the beans, paprika, cumin, lemon zest, herbs & the egg.
Lina a flat tray with greaseproof paper, sprayed with frylight, form 4 burgers from the mix, chill in a fridge for as long as possible, ideally overnight.
Preheat the oven to 180C.
Cook for 20 mins, turning over at half time, until golden & crisp.
Serve with salad, (sweet chilli sauce) & lemon wedges.

Source

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