Blog Page 65

Instant Mash Gnocchi

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Serves 2

Ingredients for Gnocchi

125g Instant Mash (p)
1 Egg, whisked (p)
1tsp Garlic salt
1tsp oregano
1tbsp Schwartz Cajun powder
4tbsp chopped parsley

Method

Mix the Instant mash with the Cajun powder, herbs & garlic salt, make up as instructed on the packet, add 1 egg & mix well, cover & place in the fridge overnight, next day remove & roll into golf ball size balls. Set the oven to 200C, spray a tray with Fry Light, place the balls in it and cook until browned (20mins).

Ingredients for the sauce

½ tsp red chilli powder
1 Red Pepper (s)
1 Onion, finely chopped (s)
1 tbsp. sweetener
2 garlic, finely chopped (s)
3 tbsp. chopped parsley
400ml Passata (s)
Handful of Fresh Basil
Over a naked flame burn the skin of the pepper, remove from the flame & peel, deseed & cut into small pieces. In a saucepan, sprayed with Fry Light, cook the onion, garlic, chilli flakes & pepper until soft, add the passata, sweetener, basil, bring to the boil then reduce the heat to a simmer for 20 mins.
Plate up the Gnocchi with the sauce purred over and enjoy with a side salad.

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Instant Mash Pizza

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Serves 2

Ingredients

½ tsp basil
½ tsp rosemary
½ tsp thyme
½ tsp garlic salt
½ red onion, sliced lengthways (s)
1 Egg (p)
125g Sainsbury’s Instant Mash
Passata (s)
Toppings
45g Mozzarella 1Hea
30g Cheddar 1Hea
Or
45g Reduced fat Cheddar 1Hea
½ Red Onion, cut into rings (s)
8 Slices of Chorizo sausage (0.5 syns each)
Fresh pineapple, cut into chunks (s)
Mushrooms as required, sliced (s)

Method

Mix all the ingredients in a Pyrex bowl with hot water to form “bread dough”.

Heat a pancake pan sprayed with Fry Light, add the pizza mix, flatten out as thin as possible in the pan with a spatula, cook until the mix will freely move around the pan, remove from the heat, using a flat plate or tray lightly sprayed with Fry Light, place on top of the pan, turn over, spray the pan again & slide the pizza mix back into the pan, cook until it is free to move again.

Using a cooking mat or a wire rack slide the pizza mix on to it & allow to cool.

Heat the oven to 200c and heat up a pizza stone if you have one or use a cooking mat when the oven is hot, add your choice of toppings and cook for 20-30 mins or until the cheese is bubbling and the base cooked & crisp.

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Slimming world Lemon Chicken

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(Based on SW “A taste of Asia”)

Serves 2

Ingredients

¼ tsp Chilli powder (0pp)
1 Egg (p) (2pp/2= 1pp)
1 Garlic, crushed (s) 0pp)
1 Spring onion, finely sliced (s) (0pp)
1 Chilli, de-seeded & finely sliced (s) (0pp)
1 tsp Turmeric (for colouring) (0pp)
1 tbsp. Sweetener (0pp)
1 tbsp. Cornflour (2pp/2=1pp)
2 lemons, washed, zested & juiced (s) (0pp)
2 tbsp. light soy sauce (0pp)
6 Chicken thighs, cut into chunks (p) (26pp/2=13pp)
80g Long grain rice (dry) (8pp/2=4pp)
100mL Chicken stock (1pp/2=1/2 pp)
S & P

Method

Mix the egg with the turmeric , ½ of the lemon juice & ½ tbsp. of the cornflour in a small glass bowl, season with salt & pepper, add the chicken, mix well & cover, chill in the fridge for at least 30 mins.

Cook the rice as per the instructions on the packaging. Set aside & keep warm.

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Meat Feast Pizza

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Serves 2

Ingredients

1 Tsp Chilli flakes
1 Tbsp. Oregano
3 Maris piper potatoes (size of an apple) Grated
4 Slices of chorizo sausage, cut into small pieces (2 syns/2=1 syn per person)
5 Tbsp. Passata (s)
30G Strong cheddar (1Hea/2= 0.5 Hea per person)
50g Mozzarella cheese (1Hea/2=0.5 Hea per person)
100g Pre-cooked Beef Mince (p)
S & P

Method

Pre-heat a pizza stone in an oven at 180C.
Grate the potatoes into a bowl, tip onto a clean towel, twist tightly to remove the liquid, empty into a pancake pan, sprayed with frylight, press flat, add the chilli & oregano then cook on a medium heat, until the potato is free to move on the pan, turn over & repeat. Cover with the passata then top with ingredients of your choice & add the cheddar, then cover with the Mozzarella, season well. Place on the hot pizza stone, cook for 12 mins until the ingredients are cooked & the cheese has melted remove & with a pizza cutter, plate up.

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Pulled Pork Bap

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Make
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Serves 6 people

Ingredients

½ Tsp Dried thyme
1 Tbsp. Sweetener
1 Tbsp. Worcester sauce
1 Tbsp. Dark soy sauce
1 Tbsp. Tomato puree
1 Tbsp. Balsamic vinegar
1 Tbsp. Cider vinegar
1 Tbsp. Apple sauce 6syns/6=1 syn per person (0pp)
1 Onion, sliced (s) (0pp)
4 Tbsp. Water
6 Tesco Giant wholemeal baps (82g) 57syns/6= 9.5 syns per person (6pp per person)
750g—1 Kg Pork shoulder or leg (p) (4pp based on 125 g per person)
S & P

Method

Pre-heat the oven to 90C or “Eco” setting.
In a casserole pan, sprayed with frylight, cook the onion then add the other ingredients, bring to the boil and cook until it starts to thicken. Add more water if you need more liquid.
Carefully remove the string ties, cut as much fat off as possible then tie together again, place in the liquid, cover all over & cook for several hours on a low light until it can be pulled apart.
Cut the bap open & fill up, top with the apple sauce if required. Serve with a side salad.

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SW Sausages, Onion gravy & noodles

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Serves 2

Ingredients

1 Knorr dark beef stockpot
1 leek, finely sliced (s)
1 Tsp Sweetener
1 Tsp Balsamic vinegar
1 Tbsp. dried parsley
2 Red onions, finely sliced (s)
4 SW sausages cut into two (p)
100ml water
150g Spaghetti or noodles (f)
400g Chopped tomatoes (s)
S & P

Method

In a frying pan, sprayed with frylight, cook the sausages for 5 mins, turning several times; add the onions, leeks & parsley mix well.
Add the stockpot, 100ml water & cook until the liquid has been reduced, add the tomatoes, sweetener & balsamic vinegar, reduce heat & simmer for 20 mins.
Cook the spaghetti or noodles as per the packet instructions.
Plate up.

SOURCE

Slimming world Chicken Alfredo

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Serves 2

Ingredients

1 Onion, thinly sliced (s)
1 Broccoli head, cut into florets (s)
1 Knorr Chicken Stockpot
2 Chicken breasts cut into stripes (p)
4 Laughing Cow light cheese wedges (1 Hea/2=0.5 Hea per person)
8-10 medium mushrooms cut into half (s)
30g Parmesan cheese (1Hea/2=0.5 Hea per person)
80g Pasta of your choice
Frylight
S & P

Method

Heat a frying pan, sprayed with frylight, add the onions, chicken, broccoli & mushrooms, cook until the chicken is cooked, Add the laughing cow cheese & the Knorr Chicken stockpot, lower the heat & cook until the liquid has thickened, stirring from time to time.
Cook the pasta as per instructions on the packet, remove when cooked, save the water, add the pasta to the frying pan, add some pasta water & the Parmesan cheese, mix well, cook until the liquid had almost gone, mix again, season well & serve with a side salad.

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Slimming world Summer Surprise

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Ingredients

Fruit of the season
Weight Watchers 400g wholemeal bread
Robinsons Apple & Blackcurrant Concentrate (no added Sugar)

Method

Wash any fruit that you have collected and dry except strawberries.

In a saucepan put 1 cup / 250ml of Robinsons Apple & Blackcurrant concentrate (no added Sugar) undiluted, bring to the boil for a minute then add the fruit but not strawberries. Cook for about 3 minutes then tip into a sieve, this will extract more juice from the fruit.

Prepare your dishes by covering the base & sides with clingfilm, this will aid removal later.
Cut and place your wholemeal bread with crusts removed in the base and then cut wedge shaped pieces to go around the side.

Dip each piece in the juice then lay out in the dish starting with the base, make sure that you cover the whole area of the dish.

Add the fruit and the strawberries until it reaches the top then fit a piece of bread on the top, add any extra juice to ensure the top is completely covered in juice. (This will now be proud of the dish)

Place a weight on the dish and place in the fridge for several hours.

To remove open the clingfilm and tip upside down, carefully lift the dish off then remove the clingfilm and dispose of it.

Enjoy!

SOURCE

Slimming world Summer Salad 2

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Make
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Serves 2

Ingredients

1 Pack of Ainsley’s Moroccan Medley Couscous (1.5/2=.75 syn)
1 Pack of Salad Cress (s)
1 Tomato per person, quartered (s)
1 Spring Onion per person, sliced (s)
1 Boiled Egg per person (p)
* 1 Tbsp Pickle (1 syn)
5cm of cucumber per person, sliced & cubed (s)
5 sliced of wafer thin honey roast ham per person (p)
25g Low Fat Cheddar per person(3 syn) or 45g= 1 Hea
Or
25g Full Fat Cheddar per person(5 syn) or 30g= 1 Hea

Method

Boil the egg for 5 mins, peel and slice, set aside.
Cut the lettuce, cube the cucumber, slice the spring onion & plate up, add the ham, egg & cress, sprinkle the cheese over the plate.

* add pickle if liked.

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Slimming world Summer Salad

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Make
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0

Serves 2

Ingredients

1 Tomato per person, quartered (s)
1 Spring Onion per person, sliced (s)
1 Boiled Egg per person (p)
5cm of cucumber per person, sliced & cubed (s)
5 sliced of wafer thin honey roast ham per person (p)
6 Pre-cooked salad potatoes per person

Rice Salad

1 Tomato cut into cubes per person (s)
1 Spring Onion, sliced per person (s)
1 Celery, cut into small cubes (s)
1 Tbsp sweet chilli sauce (1 syn)
5cm Cucumber, cut into small pieces (s)
100g Cooled cooked rice

Method

Boil the egg for 5 mins, peel and slice, set aside.
Cut the lettuce, cube the cucumber, slice the spring onion & plate up, add the potatoes, ham & egg. Make a rice salad if required. Use pre-cooked rice, allowed to cool, add chopped veg, drizzle with sweet chilli sauce, season & mix well.

SOURCE

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