Blog Page 64

Sweet Potato & Leek soup

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Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Knorr Vegetable stockpot
1 Leek, chopped into small pieces (s)
2 Sweet potatoes, peeled & chopped into cubes
500ml cold water
S & P

Method

In a deep saucepan, sprayed with frylight, cook the onion until soft; add the leek, sweet potato & stockpot.
Mix well until stockpot has melted, add 500ml cold water, bring to the boil, reduce heat & cook for 20 mins.
Remove from the heat & using a hand blender, reduce to a smooth soup, season to taste.

SOURCE

Cheesy Tuna Pasta Bake: A Comforting Classic in Every Bite!

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Make
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0

Serves 2

 

Ingredients

– 1 packet of Colman’s Tuna Pasta Bake mix (3.75 syns or 2 points per person) 

– 60g Cheddar cheese, grated (1 Healthy Extra A or 3 points per person) 

– 100g cooked pasta (1 point per person) 

– 112g tuna in spring water, drained (1 point per person) 

– 250ml skimmed milk (2.25 syns or 1 point per person) 

 

Method

  1. Cook the Pasta:Follow the packet instructions for cooking the pasta. Once done, drain and set aside.
  2. Prepare the Sauce:In a small saucepan, mix a little of the milk with the Colman’s sauce mix to form a paste. Gradually add the rest of the milk, stirring well.
  3. Combine and Thicken: Bring the mixture to a gentle boil. Add the drained pasta and tuna, stirring for about 1 minute on a low simmer until the sauce thickens.
  4. Assemble and Grill: Divide the mixture into two shallow, heatproof dishes. Sprinkle each with grated Cheddar cheese.
  5. Melt and Serve: Place the dishes under a hot grill until the cheese is golden and bubbling. Serve with a fresh side salad for a complete meal!

Slimming world Chicken Tikka

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Make
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0

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Garlic, finely chopped (s)
1tbsp Sweetener
2tbsp Lemon juice (s)
2tbsp Schwartz Tikka mix
4tbsp Fat free yogurt (c)
250g Fresh Chicken chunks (p)
400g Chopped tomatoes (s)
S & P
Rice of your choice ( This is Red Carmargue rice )

Method

In a glass bowl, add 1tbsp Tikka mix, yogurt, lemon juice, & chicken, mix together, cover & marinate as long as possible, but at least 1hr.
In a frying pan, sprayed with frylight, cook the onion, garlic until soft, add 1tbsp Tikka mix, tomatoes & sweetener, cook together for 1 minute, and add the chicken, throwing the marinade away. Cook on a medium heat for 15—20 mins until the chicken is cooked.
Cook the rice as per instructions on packet.
Serve with a side salad.

source

Slimming world Chicken & Veg

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Make
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0

Serves 2

Ingredients

½ Broccoli head (s)
½ Cauliflower head (s)
1 Knorr Chicken stockpot
2 Skinless chicken breasts (p)
50mL Hot water
60g Strong cheddar (2 Hea/2= 1Hea per person)
100g Frozen peas (p)
Schwartz “perfect shake” chicken herb & spice blend
S & P

Method

Sprinkle the chicken breasts with the chicken blend, coat both sides then place in a frying pan, sprayed with frylight, and cook both sides of the chicken, turning over from time to time.
Add the stockpot & hot water, continuing cooking the chicken for 20 mins.
In a saucepan, filled with hot water, cook the veg for 8 mins then drain, check that chicken is fully cooked, then plate up in an oven dish, cover with the cheese & grill until the cheese has melted.

SOURCE

Slimming world Aloo Gobi

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Make
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0

Serves 2

Ingredients

1 Onion, finely chopped (s) (0pp)
1 Cinnamon Stick
1 Knorr Veg stockpot (1pp)
1tsp Turmeric
1tsp Cumin
1tsp Coriander
1tbsp Sweetener
1tbsp Panch Phoron
1tbsp garam masala
2 garlic, finely chopped (s)
2 Bay leaves
200mL Hot water
300g Cauliflower florets (s) (0pp)
300g Maris pipers potatoes, cut into 1cm pieces (3pp per person)
410g Tomatoes (s) (0pp)

Method

Heat a large frying pan sprayed with frylight, when hot add the Panch Phoron, cook until the seeds start to “pop”, add the onion, bay leaves, cinnamon stick, garlic & stockpot, reduce the heat & cook until the onions are soft. Add all the spices except Garam Masala & mix together, add the tomatoes, hot water & sweetener, cauliflower & potatoes, bring to the boil then reduce the heat and cook for 20-30 until the potatoes are cooked & soft, add the Garam Masala, continue to cook for 5 mins & serve in warmed dishes. Remove the bay leaves & cinnamon stick before eating.

source

Beef Mince Curry

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Make
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0

Serves 4

Ingredients

1 Onion, finely sliced (s)
1 Knorr Dark beef stockpot
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tbsp. Hot madras curry powder
1 Tbsp. Ginger paste
1 Tbsp. Garlic paste
1 Tbsp. Tomato puree (s)
400g Chopped tomatoes (s)
500g Beef Mince (5% or less) (p)

Method

In a frying pan, sprayed with frylight, cook the onion, garlic & ginger until the onions are soft, add the mince & cook until the meat is browned all over then add the stockpot, mix until it colours the beef.
Add the spices, tomatoes & tomato puree, cook for 20 mins until the mince is cooked. Serve with your favourite rice.

SOURCE

Slimming world Biryani

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Make
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0

Serves 4

Ingredients

½ Tsp Garlic paste
½ Tsp Ginger paste
½ Tsp Garam Masala
½ Tsp Onion salt
½ Tsp Turmeric
1 Tbsp. Sweetener
1 Chilli, de-seeded & finely chopped (s)
1 Cardamom stick
2 Large onions, finely sliced (s)
100mL Fromage frais
125g Basmati rice
200mL Chicken stock
615g Skinless Chicken thighs (p)
Handful of Coriander leaves
S&P

Method

Wash the basmati rice several times until the water runs clear then cook for 8 mins, drain & set aside.
Pre-heat the oven on an “Eco” setting, (90C)
In a heavy frying pan, sprayed with frylight, cook the onions, ginger, garlic & chilli until the onions are soft. Add the sweetener, cardamom stick & spices, continue to cook, covered, until the onion has browned. Remove & set aside.
In the same frying pan, cook the chicken for 20 mins.
In a heavy casserole dish place a layer of the onions, then rice, chicken until its layered to the top, add the chicken stock & the coriander leaves, cover & cook for 1-30 to 1-45 mins on the Eco setting.
Do not open the lid until the cooking time is up, then remove the cardamom stick before serving, mix well. If there is still too much liquid, cook open on the stove until it has evaporated.

SOURCE

Slimming world Carrot & Parsnip soup

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Make
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0

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Carrot, cut into small pieces (s)
1 Parsnip, cut into small pieces (s)
500mL Vegetable stock
S & P

Method

Spray a deep saucepan with frylight, cook the onions until soft, and add the parsnip & carrot.
Cook for a few minutes then add the stock, bring to the boil then reduce the heat to a simmer & cook for 20-30 mins until the veg has softened, season & serve, or using a hand blender, reduce to a smooth soup.

SOURCE

Slimming world Cauliflower Pizza

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Make
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0

Serves 1

Ingredients

1/3 Cooked Cauliflower (s)
1 Egg (p)
1 Tbsp. Oregano
30g Mature Cheddar (1Hea or 6 syns)
S & P

Method

Cut 1/3 of a complete Cauliflower, cook In a microwave for 5 mins or boil on a stove for 10 mins, remove & chop-up in a food processor, place in a clean dishcloth, wring out as much liquid as you can then put in a bowl with the seasoning & the egg, mix well then put in a hot frying pan, sprayed with frylight, fry until one side has browned & is easy to move around the pan, turn over & repeat.
On a hot pizza stone or a pan place the pizza with a topping of your choice, sprinkle with the cheese & place in the oven & cook until the cheese is bubbling & hot.

Source

Slimming world Chicken Curry

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Make
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0

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Chilli, de-seeded, finely chopped (s)
1 Knorr Chicken stockpot
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Coriander
1 Tbsp. Hot madras curry powder
1 Tbsp. Tomato puree (s)
1 Handful chopped fresh coriander
2 Garlic cloves, crushed (s)
100mL water
360g Skinless Chicken thighs cut into small pieces (p)
400g Chopped tomatoes (s)

Method

In a frying pan, sprayed with frylight, cook the onions until soft, add the chilli & garlic, cook for a few mins, add the spices except the fresh coriander & mix well, cook for 5 mins, add the chicken & stockpot, cook for a few mins then add the tomatoes, water & tomato puree, bring to the boil then reduce the heat to a simmer, cover & cook for 30 mins until the chicken is cooked, remove lid, add the fresh coriander & plate up with rice of your choice.

Source

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