Blog Page 62

Slimming world Smoky Pulled Pork

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Make
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Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Tbsp. Tomato purees (s)
1 Tbsp. Smoked paprika
2 Tbsp. Sweetener
2 Tbsp. Worcester sauce
3 Garlic cloves, finely chopped (s)
3 Tbsp. Cider vinegar
400g Chopped tomatoes (s)
750g—1 Kg Pork shoulder or leg (p)

Method

In a small saucepan, sprayed with frylight, cook the onion & garlic until soft.
Add the other ingredients, bring to the boil then reduce the heat & cook until it thickens up, stirring from time to time, when thickened, set aside.
Pre-heat the oven to an “eco setting” (90C)
Cut off all the fat that you can from the meat.
In a hot large casserole dish, sprayed with frylight, brown the meat all over.
Cover the meat with the sauce, cover the dish with a lid then cook for at least 6 Hrs until the meat can be pulled from the bone with a fork.

SOURCE

Slimming world Spinach & Mushroom Cannelloni

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Make
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Serves 2

Ingredients

150g Lighter Philadelphia Soft Cheese (2 Hea/2=1Hea per person)
100g chopped spinach, defrosted (s)
1 Egg (p)
1 Garlic (s)
50g Button Mushrooms (s)
1 Onion (s)
1 Red Pepper (s)
120g Sainsbury’s B.G.T.Y Mature white grated cheese (2 Hea/2=1Hea per person) or (8 syns/2-4 syns per person)
Handful of Basil leaves
A pinch of nutmeg
6 dried Cannelloni tubes
1 Bottle of Passata (s)

Method

Preheat the oven to 200c

Squeeze out excess water from spinach and place in a bowl.

Add all the ingredients except the Cheddar Cheese, season and mix, then place it in a mini chopper and reduce to a thick puree.

Fill the 6 cannelloni tubes; it is very easy when the ingredients are purified!

Place in an oven proof dish and cover with Passata. Use the remaining cheese as a topping.

Cook for 20mins covered by tinfoil, then remove and cook for another 10 mins.

Eat with either a green salad or homemade Coleslaw.

SOURCE

Slimming world Steak & Ale

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Make
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0

Serves 4

Ingredients

1 Tbsp. flour (4/4= 1 syn per person)
1 Tbsp. Worcester sauce
1 Tbsp. Tomato puree (s)
8 Shallots cut in half (s)
150g Mushrooms, quartered (s)
200mL Knorr dark beef stock
440mL can of Guinness original (8/4=2syns per person)
450g Chuck steak, cut into chunks (p)
Twig of thyme

Method

Cook the shallots in a frying pan on a low light, sprayed with frylight, for about 15 mins to allow going golden in colour. Set aside.
In the meantime, in a casserole pan, cook the beef to brown it, sprinkle the flour over it & mix well, when browned, remove the meat & set aside.
Deglaze the pan with the Guinness, scraping the base with a wooden spoon, increase the heat & reduce the Guinness by half.
Return the beef back to the pan, with the mushrooms, shallots, stock, thyme, tomato puree, reduce the heat to a simmer, cover & cook on an “Eco” setting (90C) for several hours.
15 Mins before the meal remove from the oven, uncover & check the thickness of the liquid, if to thin increase the heat & keep stirring until it thickened up as the liquid is boiled off. Remove the thyme twig.

SOURCE

Slimming world Sticky Chicken

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Make
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0

(Based on a SW recipe)

Serves 2

Ingredients

1 Chilli, deseeded & finely chopped (s)
1 Orange, zested & juiced (s)
1 Tbsp. Honey
1 Tbsp. Dark soy sauce
2 Tsp Chinese 5 spice
Knorr chicken stockpot
300g Chicken, cut into chunks (p)

Method

In a bowl, marinate the chicken with the 5 spices, soy sauce, chilli, orange zest &juice, mix well, cover & set aside in the fridge for at least 1 hr.
In a frying pan, sprayed with frylight, cook the chicken with the marinade. Add the honey & stockpot simmer on a medium heat until the sauce has thickened & coated the chicken & has become stic

SOURCE

Tomato, Leek & Carrot Soup

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Make
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0

Serves 2

Ingredients

1 Carrot, finely grated (s)
1 Leek, sliced & finely chopped (s)
1 Onion, finely chopped (s)
1 Tbsp. Worcester sauce
1 Tbsp. Chives
300mL Vegetable stock
500g Passata (s)
S & P

Method

Cook the onion & leek in a saucepan, sprayed with frylight, until soft. Add the carrot, stock & season,
Cook for 5 mins, add the passata, stir well bring to the boil then reduce the heat & simmer for 20 mins.
Either serve as a chunky soup or liquidise for a smooth soup.

source

Slimming world vegetable Soup

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Make
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0

(Based on ingredients from winning the weekly raffle!)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Green pepper, finely chopped (s)
1 Courgette, finely chopped (s)
1 Tbsp. dried oregano
2 garlic cloves, finely crushed
250g Vegetable stock
326g Tin of sweetcorn, drained (s)
410g Mixed pulses in water, drained (p)
500g passata (s)
S & P

Method

In a deep saucepan, sprayed with frylight, cook the onion for a few minutes until soft, add the garlic, cook for a few minutes, and add the pepper, courgette, sweetcorn, pulses & passata.
Bring to the boil, reduce the heat, add the oregano, and season well.
Serve in heated bowls.

SOURCE

Weetabix Muffins-2

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Make
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0

(Based on a recipe by Sharon Pitcher/ SW low syn meal ideas)

Makes 4 Muffins

Ingredients

¼ Tsp Cinnamon
1 Egg (p)
2 Weetabix (1 Heb)
4 Tbsp. sweetener (Aldi “pastry” sweetener)
25g Sultanas (3.5 syns/4 =0.875 syns each muffin)
150g Tub Mullerlight, any flavour of choice (c)

Method

Crush the Weetabix, separate the egg carefully, saving the white of the egg, add the other ingredients, mix well.
Whip the egg white until it forms peaks then carefully fold in to the other ingredients, using a metal spoon, share between the muffin moulds.
Cook in a pre-heated oven at 170C for 25 mins.

SOURCE

Slimming world Smoky Chicken

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Make
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0

Serves 4

Ingredients

1 Red onion, finely chopped (s)
1 Garlic, crushed (s)
1 Tbsp. Smoked paprika
1 Tbsp. Tomato puree (s)
1 Tbsp. Worcester sauce
8 Chorizo slices (4 syns/4= 1 syn per person)
100g Mushrooms, cut into quarters (s)
200g Chicken stock
370g Tesco’s “Mix & Match” cauliflower, carrot & broccoli (s)
400g Mixed pulses (p)
400g Chopped tomatoes (s)
460g Chicken thighs cut into chunks (p)
S & P

Method

Pre-heat the oven to an “Eco” setting (90C).
In a cast casserole dish, sprayed with frylight, cook the cut up chicken thighs until all white, remove & set aside.
Cook the onion, garlic, chorizo, cook until soft.
Add the pulses, tomato, mushrooms, Worcester sauce, paprika, stock & tomato puree, mix well & return the chicken to the dish, cover & bring to the boil, cook for a few minutes then transfer to the oven, cook for several hours.
Boil a saucepan of water, cook the mixed veg for 8 mins for a firm crunch. Plate up.

source

Cauliflower egg fried “rice”

By
Make
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0

Serves 2

Ingredients

½ Cm Ginger, finely sliced 0pp
1 Tsp Chilli powder
1 Spring onion, finely sliced (s) 0pp
1 Carrot, finely sliced (s)
2 Eggs 4pp/2=2pp per person
12 Mange Tout peas (s) 0pp
50g Petit Pois peas (p) (f) 2pp
200g Cauliflower florets (s) 0pp
Light soy sauce
S & P

Method

Blitz the cauliflower in a food processer then cook in a microwave for 5 mins, remove, place in a sieve & allow to cool, set aside.
Heat up a wok, spray with frylight, when hot rapidly cook the onion, ginger, carrot, peas, cook for a few mins then add the cooled cauliflower, mix well then add the soy sauce, cook for 5 mins.
Push the ingredients to one side of the wok, break the eggs in the cleared side & cook, breaking up as it sets until you have scrambles egg, mix well with the other ingredients, cook until all the food is hot , season to taste, then serve in warmed bowls.

SOURCE

Slimming world Chicken & Potato Curry

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Make
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0

Serves 4

Ingredients

½ Tsp Turmeric
½ Tsp mustard seeds
½ Tsp Cumin seeds
½ Tsp Ground Cumin
½ Tsp Cinnamon
1Tbsp Hot Madras Curry Powder
1 Chilli, deseeded & finely chopped (s)
1 lemon. Juiced (s)
1 Onion, finely chopped (s)
2 Large Marie Piper potatoes (p)
3 Garlic cloves (s)
4cm Ginger, grated
100g Frozen peas (p)
400g Chopped tomatoes (s)
615g Skinless Chicken thighs (p)

Method

Cut the chicken into small pieces, put in a glass bowl, juice the lemon & pour over the chicken, add the turmeric then mix together, cover & refrigerate for at least 30 mins.
In a frying pan, sprayed with frylight, add the seeds & heat until they “pop”, add the cumin, cinnamon, curry powder, stirring to prevent them burning.
Add the garlic, ginger, chilli, onion, cook for a few minutes then add the chicken, tomatoes, mix & cook for 15 mins.
Meanwhile cut the potatoes into small cubes & cook for 5 mins then drain & add to the chicken, cover & turn the heat to low , simmer for 20 mins or until the chicken is cooked. Add the peas 5 mins before finishing.
Serve with rice of your choice.

source

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