Blog Page 73

Cocktail ice lollies

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  • Serves: 8
  • Cook time: 10 minutes plus freezing time
  • Ready in: Less than 30 Minutes
  • * Freezer friendly
  • Syns per serving: 1

Chill out on a hot summer evening with these just-for-grown-ups frozen treats.

ingredients

For the Peach Bellini lollies:

  • 500g peeled flesh of ripe peaches, cut ino 1cm cubes
  • 250ml diet lemonade
  • 50ml sparkling dry white wine
  • 1 tbsp sweetener

For the Raspberry gin & tonic lollies:

  • 400g raspberries
  • 160ml slimline tonic
  • 35ml gin
  • 200ml diet lemonade
  • 1 tsp lime juice
  • 1 level tbsp sweetener

method

  1. For the Peach Bellini lollies: divide the peaches between 8 x 100ml ice-lolly moulds. Mix together the liquid ingredients and the sweetener in a measuring jug and pour over the fruit in the moulds. Insert the lolly sticks and freeze for 5-6 hours, or until frozen.
  2. For the Raspberry gin & tonic lollies: make following the same method as the Peach Bellinis, above, and freeze for 5-6 hours, or until frozen.
  3. To serve, dip the moulds into warm water for a few seconds and ease out the lollies.

Tip: For a delicious, creamy treat search for our Pina Colada ice lollies.

SOURCE : https://www.slimmingworld.co.uk/recipes/cocktail-ice-lollies.aspx

Chicken and lemongrass skewers with spiced rice

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  • Serves: 4
  • Cook time: Ready in about 1 hour, plus 30 minutes’ marinating time
  • Ready in: Over 60 Minutes
  • Syns per serving: FREE

Lemongrass adds a zesty citrus taste and fragrance to these chicken skewers.

ingredients

  • 5 lemongrass stalks
  • 2 tbsp dark soy sauce/tamari
  • Finely grated zest and juice of 1 lime
  • 2 garlic cloves, finely chopped
  • 1 tsp dried red chilli flakes
  • A small handful of fresh coriander, finely chopped
  • 4 skinless chicken breast fillets, cut into 2.5cm cubes
  • Salt and freshly ground black pepper
  • 1 lemon, cut into wedges, to serve

For the spiced rice:

  • Low-calorie cooking spray
  • 2 onions, thinly sliced
  • 2 red chillies, deseeded and thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 red and 2 yellow peppers, deseeded and thinly sliced
  • 1 tsp hot smoked paprika
  • 1 tbsp wine vinegar
  • 150ml vegetable stock
  • 200g dried long-grain rice
  • 200g red and yellow cherry tomatoes, halved
  • A small handful of fresh flat-leaf parsley, coarsely chopped

method

  1. Finely chop 1 lemongrass stalk and transfer to a large bowl. Add the soy sauce, lime zest and juice, garlic, chilli and coriander and mix well. Add the chicken, season well and mix again. Cover and leave to marinate in the fridge for at least 30 minutes, or overnight if you can.
  2. About 45 minutes before you want to eat, prepare the spiced rice. Spray a large frying pan with low-calorie cooking spray and place over a low heat. Add the onions, cover and cook for 10 minutes, or until soft.
  3. Stir in the chillies, garlic, peppers, paprika, vinegar and stock. Bring to the boil, then cover, turn the heat to low and cook for 30 minutes, until the peppers are soft.
  4. While the peppers cook, preheat your grill to medium-high. Cut the remaining lemongrass into 3cm lengths. Thread the lemongrass and chicken on to 8 metal skewers. Grill, turning often, for 8-10 minutes, or until cooked through.
  5. Meanwhile, cook the rice according to the packet instructions and drain well. Season the chilli mixture and stir in the tomatoes, parsley and rice.
  6. To serve, divide the spiced rice between 4 plates and arrange 2 skewers per person on top. Serve with lemon wedges for squeezing over. Discard the lemongrass before eating.

Tip: For a veggie option. Replace the chicken with 800g firm tofu and marinate for up to 30 minutes in step 1. The cooking time stays the same.

SOURCE : https://www.slimmingworld.co.uk/recipes/chicken-and-lemongrass-skewers-with-spiced-rice.aspx

Roasted stuffed Romano peppers

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  • Serves: 4
  • Cook time: Ready in about 30 minutes
  • Ready in: Less than 30 Minutes
  • Syns per serving: FREE
  • Add 6 Syns if not using Cheddar standard as a Healthy Extra.

Last-minute guests? Our simple supper oozes casual sophistication.

ingredients

  • 6 large red romano peppers, halved lengthways and deseeded
  • Low-calorie cooking spray
  • 6 spring onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 300g button mushrooms, finely chopped
  • 200g cherry tomatoes, quartered
  • A small handful of fresh flat-leaf parsley, finely chopped
  • 100g passata with onions and garlic
  • 120g vegetarian Cheddar cheese, grated
  • A mixed green leaf and tomato salad dressed with lemon juice, to serve

method

  1. Preheat your oven to 180°C/fan 160°C/gas 4. Lay the peppers cut-side up in 2 baking dishes and bake for 8 minutes, or until softened but not coloured.
  2. Meanwhile, place a skillet sprayed with low-calorie cooking spray over a medium heat. Stir-fry the spring onions, garlic and mushrooms for 4-5 minutes. Add the cherry tomatoes, parsley and passata and cook for a further 3-4 minutes.
  3. Fill the peppers with the tomato mixture and sprinkle over the cheese. Cook in the oven for 15 minutes, or until golden and bubbling. Serve immediately with salad on the side.

Tip: Give it a twist. Add 1 tsp of dried red chilli flakes with the spring onions and 1 tbsp capers with the passata in step 2.

SOURCE : https://www.slimmingworld.co.uk/recipes/roasted-stuffed-romano-peppers.aspx

Prawn Salmon and pasta salad with thousand island dressing

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  • Serves: 4
  • Cook time: Ready in about 25 minutes
  • Ready in: Less than 30 Minutes
  • Syns per serving: 1½

Our low-Syn spin on the classic American dressing never fails to perk up a prawn!

ingredients

  • 4 large eggs
  • 200g dried small shell pasta shapes
  • 200g asparagus, trimmed
  • 200g sugarsnap peas
  • 400g cooked peeled prawns
  • 200g smoked salmon trimmings
  • 50g wild rocket
  • A small handful of fresh chives, finely chopped
  • Freshly ground black pepper

For the Thousand Island dressing:

  • 6 level tbsp extra-light mayonnaise
  • 100g fat-free natural fromage frais
  • 1 tsp Tabasco sauce
  • 2 tbsp tomato purée
  • 1 tbsp lemon juice

method

  1. Hard-boil the eggs for 8-10 minutes. Drain and allow to cool for a few minutes. Peel off the shells and roughly chop.
  2. Meanwhile, cook the pasta according to the packet instructions. Drain, cool under cold running water and set aside. Steam the asparagus and peas for 3-4 minutes, drain and cool under cold running water.
  3. Put all the salad ingredients in a wide salad bowl, season with black pepper and toss well.
  4. To make the dressing, whisk together all the ingredients. Pour over the salad and toss well again.

Tip: Replace the prawns and salmon with shredded ready-cooked turkey breast slices – the dressing still works a treat.

SOURCE : Prawn, salmon and pasta salad with Thousand Island dressing – Recipes – Slimming World

Avocado and Tomato Toasted Sandwich

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serves 1

Green – 1 HEa, 1 HEb and 5.5 syns per serving

Extra Easy – 1 HEa, 1 HEb and 5.5 syns per serving

Original – 1 HEa, 1 HEb and 5.5 syns per serving

Ingredients

2 slices of wholewheat bread (60g) (1 HEb)
56g of sliced avocado (5 syns)
1 ripe tomato, sliced
lettuce leaves (I used romaine)
42g of reduced fat cheddar (1 HEa)
1 tablespoon extra light mayo (0.5)
olive oil spray

Method

Preheat oven to 180c or 350f
Lightly toast thebread
Place both slices of bread on a baking tray sprayed with olive oil.

Add the cheese to one slice of the bread and spray over the top of both slices with some more olive oil.

Place in oven and bake until cheese is melted and bread is golden.

Add mayonnaise to slice without the cheese and spread all over. Top with the avocado, tomato and lettuce and then top with the melted cheese slice of toast.

Slice in half and serve.

Delicious!!

Slimming World Apple tart

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  • Serves: 6
  • Cook time: Ready in 35 minutes
  • Ready in: 30-60 Minutes
  • Suitable for vegetarians
  • Syns per serving: 6

Apples take centre-stage in this comforting tart, while the custard adds a rich, creamy texture.

ingredients

  • 1 level tbsp flour, for dusting
  • 100g ready made shortcrust pastry
  • 10 tbsp ready made low-fat custard
  • 2 red apples, peeled, cored and thinly sliced
  • 2 tsp ground cinnamon
  • 1 level tsp icing sugar, to serve

method

  1. Preheat the oven to 190°C/170°C Fan/Gas 5. Dust a clean work surface with flour, roll out the pastry and use to line a small fluted tin or standard cake tin (about 14cm in diameter). Line the pastry case with baking parchment and baking beans (or dried pulses such as kidney beans), and bake for 10 minutes. Remove the beans and parchment and bake for a further 10 minutes until the pastry is lightly golden and crisp. Remove from the oven and allow to cool in the tin.
  2. Spoon the custard into the pastry case and top with the apple slices. Sprinkle with the cinnamon and return to the oven for 10-12 minutes.

source : https://www.slimmingworld.co.uk/recipes/apple-tart.aspx

Slimming World Mini Falafels

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Makes 18

Ingredients

2 Wholemeal slices of bread (400g loaf) 1Heb or 6syn
1 400g chickpeas (s)(ff)
1tsp cumin
1egg
2tbsp chopped coriander
1tsp chilli flakes

100g Roasted red peppers (s)(sff)
2 spring onions (s)(sff)

Method

In a food processor reduce the ingredients to a smooth paste, put in a small bowl and cover, place in the fridge until the mixture is firm, remove and form into small size “burgers”

Heat a frying pan and spray with Fry Light, cook in batches on both sides, remove and allow to cool.

super easy sweet & sour

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Serves 4

Ingredients

450g Chicken pieces cut into 5cm chunks (ff)
100g fat-free natural yogurt
3Tbsp tomato puree (s)(sff)
2Tbsp Tandoori Masala Powder
1 cm ginger, peeled & grated
1tsp chilli powder (s)(sff)
1tsp sea salt
2tbsp lemon juice (ss)(sff)
*1 cup of rice, cooked as per the package (ff)
* Handful of frozen peas (ss)(ff)
* 1 level tbsp. reduced fat butter 4syns/2=2 syns
*1 onion (s)(sff)
* pineapple cubes (s)(sff)
* tomatoes (s)(sff)

Method

Place the cut chicken in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate for between 15 mins to 2 hours for best results.

Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lie across the dish, cook for 15-20 mins, or to your liking.

*If you want it with rice, onion & peas then cook the peas with 1tbsp reduced fat butter & add the chopped onion in a small pan, cook it for 20 mins, to be ready when the Tandoori is cooked.

Serve with a side salad.

Egg Fry Rice with Chicken

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Serves 2

Ingredients

1 onion, sliced (s) (sff)
1 cup of peas (ss) (ff)
150g long grain rice (ff)
150g pre-cooked chicken (s) (ff)
1tsp Chinese 5 spice
1tsp sesame oil (2syn/2=1syn each)
2tbsp of light soy sauce
2tbsp oyster sauce (2syn/2=1syn each)
2 eggs (ff)

* Extra’s
100g beansprouts (s) (sff)
Dark soy sauce
1tsp Turmeric

Method

In a saucepan add rice & water with a ratio of 1part rice to 3 parts water, add termeric if you want to colour the rice, bring to the boil them simmer until the water is used up, remove from the pan and tip into a sieve, replace the sieve on top of the pan, cover with a lid and allow to steam for a few minutes, set aside & allow to cool.

In a small dish mix together the soy sauce, oyster sauce, Chinese 5 spice & sesame oil
Break the eggs into a small bowl, season, beat with chopsticks or a fork.

In a wok, sprayed with Fry Light, heat the chicken then add the onions & peas, cook together, (plus any extra’s) then add the spices & rice, cook for 5 mins.

In the wok move the food to one side and add the egg, whisk rapidly using the chopsticks or fork until it starts to set then mix with the rice & chicken, season, cook for 10 mins until well mixed and hot.

Serve in a warmed dish, add dark soy sauce if you want.

Sausage & Bacon Casserole

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Serves 4

Ingredients

1 Knorr herb stockpot
1tbsp dried basil
4 Sainsbury’s “be good to yourself” low fat Cumberland sausages (0.5syn each) (ff)
4 smoked bacon rashers cut into small pieces (ff)
2 leeks, sliced into 10mm sections (s)(sff)
120g frozen peas (ss)(ff)
150g button mushrooms (s)(sff)
400g cannellini beans (s)(ff)
400g chopped tomatoes (s)(sff)
1tbsp sweetener
200mL passata (s)(sff)

Method

In a frying pan, sprayed with Fry Light, cook the sausage & button mushrooms for 10 mins until the sausages is part cooked, remove from the pan & cut each one into 4 pieces, set aside.

Cook the bacon until crisp & add the leeks, cook for 5 mins.

Return the sausage & mushrooms to the pan, add the stockpot & mix.

Add the tomatoes, sweetener, dried basil & passata, simmer for 10 mins then add the cannellini beans, cook until the sausages are cooked, add the peas 5 mins before finishing. Serve with rice.

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