Blog Page 68

Slimming World Tiramisu-2

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Make
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0

Serves 4

Ingredients

2 Eggs split into yokes & whites (p)
3 tbsp Sweetener

3 tbsp Instant Coffee in ½ cup of hot water
Or
½ cup of Strong Percolated Coffee

4 tbsp Sainsbury’s natural Normandy fromage frais (c)
8 Sainsbury’s sponge fingers (8 syns/4=2 syns per person)
11g Options Belgium chocolate (2 syns/4= ½ syns per person)
*option
1tbsp of spirits of your taste (at least 4 syns/4=1 syns per person)

Method

Make the coffee and add 1tbsp sweetener, set aside to cool.
In 4 desert dishes break the biscuits, when the coffee is cold , soak the fingers then break to fit the dish, spoon over to just wet the bottom of the biscuits.
Break and separate the eggs, add the egg yolks, 2 tbsp of sweetener & fromage frais together, mix until smooth.
In a clean glass bowl, whisk the whites until still peaks appear, carefully fold in the fromage frais mix with a metal spoon, making sure that you don’t mix out all the air in it. Add the spirits if required.
Spoon the mix into the desert dishes & place in a fridge for at least 1 hr., remove and share the Options Belgium chocolate over the 4 dishes.

SOURCE

Curried chicken and cauliflower

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Make
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  • Serves: 4
  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Ready in: 30-60 Minutes
  • SP Perfect for Extra Easy SP
  • Syns per serving: FREE

Roasting Speed vegetables like cauliflower and tomatoes concentrates their flavours, making them perfect partners for tender chicken thighs.

ingredients

  • 1 large cauliflower, broken into florets
  • 2 tbsp tikka curry powder
  • 8 skinless and boneless chicken thighs (or see tip)
  • 400g red and yellow cherry tomatoes, halved
  • 200g baby leaf spinach

method

  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. Cook the cauliflower florets in a saucepan of boiling water over a high heat for 5 minutes, or until just tender. Drain well.
  3. Meanwhile, mix the curry powder and 3 tbsp water in a shallow dish to make a smooth paste. Make a few slashes in each chicken thigh, add to the paste and toss to coat evenly. Arrange the chicken thighs in a large roasting tin sprayed with low-calorie cooking spray.
  4. Toss the cauliflower with any remaining curry paste to coat the florets lightly and add to the tin around the chicken thighs. Season lightly, spray with low-calorie cooking spray and roast for 10 minutes. Scatter over the tomatoes and cook for a further 20 minutes, or until the chicken is cooked through.
  5. Just before the end of the cooking time, place the spinach in a large colander over the sink and wilt it by pouring over a kettle of boiling water. Drain well, add to the chicken and cauliflower and serve hot.

Tip: Squeeze another 4 skinless chicken thighs into your roasting tin if it’s big enough!

SOURCE :https://www.slimmingworld.co.uk/recipes/curried-chicken-and-cauliflower.aspx

Tomato & Sweet Pepper Soup

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Make
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0

Serves 4

Ingredients

½ litre of vegetable stock made with veg. stock cube
1 onion (s)
1 Sweet pointed pepper, deseeded & finely chopped (s)
1 celery, finely chopped (s)
1 carrot, finely chopped (s)
1 Knorr “herb” stockpot
1tbsp sweetener
2 garlic cloves
410g Tin of chopped tomatoes (s)
Splash of Worcester sauce

Method

Fry the onions, garlic & pepper in a large pot sprayed with Fry Light until soft, add the celery, carrot, and cook for 5 mins add the Knorr “herb” stockpot, mix together.

Make up the veg. stock.

Add the tomatoes, sweetener & Worcester Sauce, mix, add the stock bring to the boil, then simmer for 20 mins, remove from the heat and using a hand blender, reduce to a “lumpy” mix, (or smooth if you prefer) return to the heat and cook for a further 10 mins.

SOURCE

Tuna & Philadelphia Cheese bake

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Make
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0
Serves 4
Ingredients
150g Pasta (any Type)
130g (when drained) Tuna Chunks in spring water (p)
1 400g Chopped Tomatoes (s)
250mL Passata (s)
1/4tsp “Very Lazy” chilli
1/4tsp “Very Lazy” garlic
1tbsp basil herb
1 Onion, finely chopped (s)
70g Philadelphia Light soft cheese (1 Hea/4=1/4 Hea per person)

Method

Boil a saucepan of water with salt added, when boiling drop the pasta in and cook for 8 mins, remove while “al dente” and drain.

Spray a saucepan with Fry Light and add the onions, cook until they are soft, add the garlic & chilli, add the chopped tomatoes and passata, cook for 10 mins.

Open the tin of Tuna and drain the spring water from it, add it to the pasta with the tomatoes, mix well, add the Philadelphia cheese and seasoning.

Preheat the oven to 180c and using an oven-proofed dish, sprayed with Fry Light, add the ingredients to it, and the basil.

Cook for 20 mins or until the food is hot, serve with a side salad.

Tuna Bake

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Make
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0

Serves 4

Ingredients

350mL passata (s)
120g cheddar cheese (4xHea/4= 1Hea per person)
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
Lemon juice (s)
150g whole wheat Fusilli (spiral pasta)
200g tuna in spring water

Method

Boil Fusilli for 12 mins in a salted pan of boiling water, then drain and return to the saucepan.

Breakup the tuna and add to the pasta, season with the herbs, add paprika, pour lemon juice over the mix and blend well.

Transfer to an oven-proof dish and grate cheese over it. Cook for 20 mins, covered with tin foil for 15 mins then removed the foil for the last 5 mins.

Serve with salad.

SOURCE

Tuna Couscous Salad

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Make
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0

Serves 2

Ingredients

1 Celery stick, chopped finely (s)
1 Spring onion, chopped finely (s)
1 Small tin of Tuna (p)
1 Tomato, finely chopped (s)
1 Tbsp Lemon juice (s)
100g Cucumber, chopped finely (s)
100g Couscous (ff)
200mL Boiling vegetable stock
Zest of a lemon (s)
Lettuce, finely chopped (s)

Method

Place the couscous in a large bowl and add the hot veg. stock. Mix with a fork, cover with cling film and set aside for 5 mins.

Open 1 tin of tuna and flake it, add to the now cooled couscous .
Fluff up the couscous and add the other ingredients, zest the lemon, add seasoning.

Cover and put in the fridge to cool until required

SOURCE

Tuna, Couscous & Roast Veg

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Make
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0

Serves 2

Ingredients

2 Large Carrots, cut into3cm pieces (s)
2 Large Parsnips cut into 3cm pieces (f)
2 large Onions, cut into quarters (s)
100g Couscous
150g (drained weight) Tuna in spring water (p)
200ml Stock made with Veg stockpot & water
Chilli Flakes
Schwartz “Spicy season-all”
Salt & Pepper

Method

Spray an oven-proof tray with Fry Light and arrange the veg on the tray spray them with Fry Light and sprinkle with “Spicy season-all” spice. Place in a pre-heated oven at 180c and cook for 10 ins, remove and turn the veg over, spray again with Fry Light and return to the oven for a further 20 mins or until the veg is cooked.
In the meantime make the stock for the Couscous, Put the Couscous, a sprinkling of chilli flakes & salt & pepper, mix with stock, cover with Clingfilm and set to one side.
After about 10 mins open the Clingfilm and add the drained Tuna, mix well and leave to cool.
Serve with the roasted veg and the Couscous.

SOURCE

Turkey Chilli Con Carni

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Make
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Serves 2

Ingredients

1 onion, finely sliced (s)
1 tsp paprika
1 chilli, finely sliced (s)
1 Red pepper, finely sliced (s)
1 tbsp. dried oregano
1 tbsp. sweetener
2 cloves garlic, finely diced
3 sprigs of basil leaves
250g turkey breast mince (p)
400g tin kidney beans (s)
400g chopped tomatoes (s)

Method

Brown the mince in a covered frying pan sprayed with Fry Light.
Add the onions, garlic, chilli & pepper, cook for a few minutes to soften, add the
oregano & basil leaves, cook for 5 mins add the tomatoes , paprika & sweetener, bring to the boil, then reduce to a simmer, cook for 20 mins, add the kidney beans, continue to simmer until the beans are hot, serve on a bed of rice.

SOURCE

Turkey Kebabs

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Make
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0

Serves 2

Ingredients

1 Onion (s)
1 Slice of 400g wholemeal bread (1/2 Heb per person)
1 Egg (p)
1tsp allspice
1tsp cumin
1tsp paprika
Handful of parsley
Handful of fresh chives
Handful of fresh mint
4 Garlic (s)
250g Turkey mince (p)

Method

In a food processor rough chop the onion, garlic, parsley, mint, bread, chives tip into a mixing bowl , add the spices, blend well, season and roll into “logs”, pierce with metal skewers.
Pre heat the grill, cook for 12-15 mins until hot & cooked. Serve with wedges & salad.

SOURCE

Turkey meatballs with Taggiatelli

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Make
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0

Serves 2

Ingredients

1 egg (p)
1 slice of a 400g wholemeal loaf (3 syns) or ½ Heb
1 Onion, finely chopped (s)
1tsp garlic salt
1tbsp chopped parsley
2 garlic cloves, finely chopped (s)
30g/1 rounded tbsp. parmesan cheese, grated (1.5 syn) OR 1Hea
140g taggiatelli
250g turkey mince (p)
Salt & pepper

Ragu sauce

1 carrot , finely chopped (s)
1 stick of celery, finely chopped (s)
1 Knorr “herb” stockpot
1Onion, finely chopped (s)
3 garlic cloves (s)
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes (s)
250g passata (s)
1tbsp tomato puree (s)
1tsp sweetener

Method

In a mini food processor chop up the bread, parsley, onion, garlic, garlic salt & parmesan cheese.
In a grass bowl place the turkey mince, add the ingredients from the processor, mix well, and add the egg, salt & pepper, mix & using wet hands form 12 meatballs, place on a plate, cover, and place in a fridge for at least 1 hour. Heat a frying pan sprayed with Fry Light, cook the meatballs, 6 at a time until browned.
Make the ragu sauce by cooking the onion, garlic, carrot, celery, tomatoes, passata & sweetener, add the herbs & stockpot, simmer for 30 mins, add the meatballs or leave the ragu to reheat later, (better taste) prepare the taggiatelli as per instructions on the packet, simmer the ragu for a further 20-30 mins until the meatballs are hot, serve with a sprinkling of parsley.

SOURCE

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