Blog Page 66

Pulled Pork Bap

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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.

SOURCE

SW Sausages, Onion gravy & noodles

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0

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.

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Herby Crust Chicken

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(Based on a Knorr website recipe)
Serves 2

Ingredients

1 Slice Wholemeal bread reduced to breadcrumbs (½ Heb /2= ¼ Heb per person)
1 Knorr herb flavour pot (1.5 syn/2= 0.75 syn per person)
2 Chicken breasts (p)
60g Cheddar, grated (2 Hea/2=1 Hea per person)

Method

Using a slice of wholemeal bread, reduce to breadcrumbs in a mini food chopper, tip in a glass bowl along with the grated cheese & the flavourpot, and mix well.
Pre heat the oven to 160C (fan) 170C conventional.
Cut small nicks in the chicken breasts, split the mix between the 2 chickens, covering as much of the chicken as possible.
Place the chicken in a shallow oven proof tray, sprayed with frylight.
Cook for 30 mins or until the chicken is fully cooked.

SOURCE

super easy sweet & sour

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Make
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Serves 4

Ingredients

400g Tin of chopped tomatoes (s)
2Tbsp. of vinegar
330g/1 can of Fanta ZERO
1/2 pepper, chopped (s)
1 onion, chopped (s)
1 carrot, chopped (s)
200 tin of Pineapple, chopped (5 syns per tin)
0r 180g….4Heb/4=1 Heb
season with salt & pepper

Method

Chop the onion, pepper, carrot & pineapple as small as possible.

Add ingredients to a saucepan and simmer until thickened and hot. Season with salt & pepper .

Serve on a bed of rice with stir-fry pork or chicken.

SOURCE

Superior Tomato Soup-2

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Make
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Serves 2

Ingredients

400g of chopped tomatoes (s)
600mL stock using a vegetable stock cube
1 small onion, finely chopped (s)
1 small carrot, finely chopped (s)
1 stick of celery, finely chopped (s)
1/8 sweet red pepper, finely chopped (s)
1 tsp “very lazy” garlic
1 tsp “Worcester sauce”
1 tbsp sweetener

Method

Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot, sweet pepper & Celery into small pieces and add to the pan, add the vegetable stock and garlic mix for 2 mins, stirring all the time.

Add the tomatoes to the stock and cook for a few minutes and add a few drops of Worcester sauce.

Bring to a boil then reduce heat and simmer for 20 mins then remove from the heat and using a liquidiser reduce to liquid. Add seasoning and sweetener to taste. Return to the heat for a further 10 mins.

SOURCE

Superior Tomato Soup

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Make
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Serves 2

Ingredients

400g of chopped tomatoes (s)
600mL stock using a Knorr vegetable stock pot & hot water
1 Tsp tomato puree (s)
1 small onion, chopped (s)
1 small carrot, chopped (s)
1 piece of celery, chopped (s)
1 tsp “very lazy” garlic
1 tsp “Worcester sauce”

Method

Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot & Celery into small pieces and add to the pan, add the vegetable stock and garlic mix for 2 mins, stirring all the time.

Add the tomatoes and cook for a few minutes and add the stock and a few drops of Worcester sauce.

Bring to a boil then reduce heat and simmer for 20 mins then remove from the heat and using a liquidiser reduce to liquid. Add Seasoning to taste. Return to the heat for a further 10 mins.

You can also allow it to cool and reheated later, as this gives a better fuller flavour.

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