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CAJUN CHICKEN ENCHILADAS WITH LIGHTLY SPICED POTATO WEDGES

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Ingredients

chicken drumsticks, skinned – 4
chicken thighs, skinned – 4
large new potatoes, quartered into wedges – 2lb/908g
sachet Schwartz Flavourful Cajun Chicken Recipe Mix – 30g
mini corn on the cobs – 8
A handful of fresh flat-leaf parsley, chopped, to garnish
For the Coleslaw
summer cabbage, quartered, cored and shredded – 198g
carrots, coarsley grated – 2
Salt
extra-light mayonnaise – 4 level tbsp
spring onions, finely shredded – 4

Instructions
Preheat your oven to 200°C/400°F/Gas 6.
Cut a few slits into the chicken drumsticks and thighs and put them in a large roasting tin with the wedges.
Sprinkle over the Cajun seasoning and toss everything together.
Roast in the oven for 50 minutes, mixing occasionally.
Add the corn cobs halfway through the cooking time.
For the coleslaw, put the cabbage in a colander.
Pour over a kettle full of just-boiled water, letting it drain, to soften the cabbage slightly.
Cool it quickly with cold water and let it drain again.
Add the carrot to the colander. Sprinkle over a good pinch of salt and mix well (this both seasons the veg and draws out some of the moisture).
Leave to drain for 15 minutes.
Transfer to a large bowl and mix together well with the mayonnaise and shredded spring onions.
Divide the spicy chicken, potatoes and corn cobs between 4 plates, garnish with chopped flat-leaf parsley and serve with the coleslaw on the side.

Slimming World’s orange and raspberry bites

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Ingredients
low calorie cooking spray
4 eggs, separated
4tbsp sweetener
grated zest and juice 1 large orange
150g self-raising flour
1 level tsp baking powder
For the topping:
100g extra-light soft cheese, chilled
100g Quark, chilled
2 level tbsp icing sugar, sifted
grated zest ½ orange
200g raspberries
You can bake and ice this in advance and keep it chilled for up to 3 days. Slice and decorate with raspberries when you’re ready to eat.

Method
Preheat the oven to 180C, gas 4. Grease a 22cm x 22cm cake tin with low calorie cooking spray and line with grease-proof paper.
Put the egg yolks and sweetener in a large bowl. Add the orange zest and juice. Using an electric whisk, beat for 5 minutes until pale and slightly thickened.
In a clean bowl, whisk the egg whites until soft peaks form. Gently fold into the egg yolk mixture. Sift the flour and baking powder into another bowl and gently fold into the eggs.
Spoon the mixture into the prepared tin and bake for 20-25 minutes or until golden and firm. Cool in the tin for 10 mins then turn out and cool completely.

For the topping, put the soft cheese, Quark, sugar and most of the orange zest into a bowl and stir well. Whisk briefly to create a smooth topping – take care not to over-beat or the mixture will be too loose. Spread evenly over the cake. Chill for 10 mins then sprinkle over the remaining orange zest, cut into 16 squares and top each one with raspberries.
You can bake and ice the cake in advance and keep it chilled for up to 3 days. Slice and decorate with raspberries when you’re ready to eat.

Credits : http://www.goodtoknow.co.uk/

Slimming World’s sweet banana pot

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The idea behind this sweet banana pot is so simple, we can’t believe we hadn’t thought of it sooner! Livening up your usual fruit and yogurt with a spoonful of sweetener and a sprinkle of nutmeg or cinnamon is a great way to add flavour to this pud without adding extra sugars or calories. Banana is our favourite, but you could use this recipe on any other fruit that takes your fancy.

Ingredients
3tbsp fat free natural yogurt
1tsp sweetener, or to taste
1 banana, sliced
Grated nutmeg or a pinch of cinnamon

Method
Mix the yogurt and sweetener in a ramekin or small bowl and stir in the banana.
Dust with a little nutmeg or cinnamon to eat.

 

Chipotle steak with sweet potato chips

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  • Serves: 1
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Ready in: 30-60 Minutes
  • Syns per serving: FREE

Sweet potato chips make a delicious change from regular fries.

ingredients

  • 1 large sweet potato, peeled and cut into chips
  • Low-calorie cooking spray
  • 1 small red pepper, deseeded and cut into wedges
  • 8 baby sweetcorn
  • Large pinch of chipotle chilli powder or flakes (see tip)
  • Large pinch of paprika
  • Pinch of garlic salt
  • 1 lean beef steak, such as fillet or sirloin, visible fat removed
  • Juice of ½ lime, plus a wedge to serve
  • Small handful fresh coriander, roughly chopped

method

  1. Boil the sweet potato chips for 5-6 minutes, or until just tender. Drain well and tip into a bowl, then toss with a little seasoning and spray with low-calorie cooking spray.
  2. Put the red pepper and sweetcorn in another bowl, spray with low-calorie cooking spray and set aside.
  3. Mix the chipotle powder, paprika and garlic salt in a small bowl. Spray the steak on both sides with low-calorie cooking spray and rub with the chipotle mixture to coat.
  4. Place a large non-stick griddle pan over a high heat. When smoking hot, add the steak, red pepper and sweetcorn and cook for 2 minutes. Turn the steak and peppers over and shake the pan to move the sweetcorn.
  5. Add the sweet potato chips and cook for a further 2-3 minutes, turning the vegetables frequently. Remove the steak from the pan and leave to rest for 1-2 minutes. Sprinkle the lime juice over the vegetables and shake the pan to coat well.
  6. Put everything on a plate, scatter over the coriander and serve with a lime wedge.

Tip: Most supermarkets stock chipotle powder, chipotle flakes or dried chipotle chillies.

SOURCE : https://www.slimmingworld.co.uk/recipes/chipotle-steak-with-sweet-potato-chips.aspx

Slimming World Recipes Syn Free | Spaghetti Bolognese

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IF YOU ARE ON SLIMMING WORLD USE FRYLIGHT INSTEAD OF THE OLIVE OIL I USED HERE. How i batch cook for Spaghetti bolognese & chilli con carne

You will need:

750g extra lean minced beef

3 onions

3 garlic cloves

2 x 500g cartons of passata

10 mushrooms finely chopped(optional)

salt & pepper

oregano

2 veg stock pots(or cubes)

olive oil

Balsamic vinegar

Lea & Perrins

For Chilli add:

1 tsp Chilli flakes

5 dashes of Tabasco

 

SOURCE : Donna Dyble

Slimming World Cottage pie | Syn Free | BY Laura Rebecca W

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Hi guys! So here is my syn free Slimming World cottage pie! My family and I love this recipe it is a go to favorite! I will list the ingredients here for you encase you didn’t catch it in the video….

250g 5% Fat Mince Beef

Handful mushrooms – sliced

1 white onion – diced

1 carrot – diced

4 good size potatoes- peeled and chopped

1/2 cup garden peas

Dash Worcester Sauce

Dash Soy Sauce

1tbsp Tomato puree

2 OXO beef cubes

SOURCE : https://www.youtube.com/channel/UCpsezQp5v-FA2x7XB2NwPVA

Sausage, Egg & Chips

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s=speed weight loss
ss=super speed weight loss
ff= free foods
sff= super free food

Serves 2

Ingredients

  • 2 large Potatoes (ff)
  • 4 Sainsbury’s “Be Good to yourself” extra lean Cumberland Sausage (0.5 syn each) (ff)
  • 2 medium Eggs (ff)
Method

Cut the potatoes into chip size and part boil for 5 mins.

Remove and dry then place in an ovenproof shallow dish sprayed with Fry Light, season, and cook in the oven at 200c for 30 mins or until browned.

Place sausages under the grill and cook until browned.

5 mins before the chips are cooked place a small pan sprayed with Fry Light on the cooker to heat up, cook an egg until the base has gone white then cover the pan with an oversize lid and cook until the egg is cooked to your liking.

 CREDIT : MINIMINS
 

Samosas

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s=speed weight loss
ss=super speed weight loss
ff= free foods
sff= super free food

ingredients

Veg Samosas (makes 36 )(1syn each)
1/2tsp garam masala
1/2tsp chilli powder
1/2tsp turmeric
1/2tsp cumin
1/2tsp hot madras curry powder
1/2tsp garlic salt
1tsp Amchoor powder
1tsp ground coriander
1 onion, finely chopped (s)(sff)
6 Jus Rol Filo pastry sheets (each sheet is 6 syns but is cut into 6=1 syn)
4 medium potatoes, peeled, cooked & mashed (ff))
110g frozen peas (ss)(ff)
1 red chilli, deseeded & chopped (s)(sff)

Method

In a microwave cook the peas for 5 mins, set aside. In a frying pan sprayed with Fry Light cook the curry powder, Amchoor, chilli powder, turmeric, cumin, curry powder, garlic salt, coriander, onion, potatoes & peas and stir-fry for 5 mins.

Remove from the heat and add the red chilli, garam masala, season well and set aside.

Heat the oven to 180c; line a baking tray with baking parchment. Working quickly, place six filo sheets on top of each other and cut in half, then cut each half into three strips lengthways giving you 36 pieces, lay out and spray with Fry Light, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, seal the edge down with a pastry brush dipped in water. Repeat until all 36 are made.

Place on a tray and spray with Fry Light and bake for 12-13 mins or until golden in colour, serve while warm.

CREDIT : MINIMINS

KFC Chicken Drumsticks

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s=speed weight loss
ss=super speed weight loss
ff= free foods
sff= super free food

Serves 2

Ingredients

6 Chicken Drumsticks (ff)
1tsp mixed herbs
1tsp Knorr Aromat
4 slices of wholemeal bread from a 400g Loaf (2Heb/2=1Heb)
1/2 tsp Paprika
Pepper
3 eggs (ff)
Greaseproof paper to cover an oven tray

Place four slices from a 400g wholemeal loaf into the microwave and cook for 2-3 minutes, remove and allow to cool.

When breadcrumbs are cold place into a mini grinder with the herbs, paprika & Aromat and season with Pepper grind to a fine powder, place in a medium size plastic bag.

Prepare an oven tin by covering the inside with greaseproof paper.

Break the eggs into a small dish.

Set oven to 180c

Place the Chicken Drumsticks into a saucepan of water, bring to the boil, turn down to simmer for 5 mins, remove drumsticks and allow to cool.

When cool remove the skin, you should have a moist piece of Chicken.

Firstly dip the drumstick in the egg and then holding the bone of the drumstick, place into the bag, close the open end of the bag and holding it tightly, shake until the drumstick is covered with the breadcrumb mix. Remove and place on the baking tray, adding breadcrumbs where they are missing!

Cook for about 15-18 mins or until the drumsticks look nicely browned…

Serve with salad.

Knorr Aromat 90g tub

1 teaspoon:

Kcal =8.05
Carbs =0.75
Sugar =0.40
Fat =0.18
Sat fat =0.09
Sodium =1.17
Salt based
On Sodium=2.90

Pavlova wreath

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Serves: 12
Prep time: 20
Cook time: 90 minutes plus cooling
Ready in: Over 60 Minutes
Syns per serving: 3

Our spectacular edible wreath will be the centrepiece of your Slimming World Christmas. It’s just 3 Syns per serving – and you won’t believe how easy it is to make.

ingredients

  •     4 large egg whites
  •     175g caster sugar
  •     3 tbsp sweetener granules, plus 1 tsp
  •     1 level tsp cornflour
  •     ½ tsp white wine vinegar

To decorate

  •     100g raspberries, plus 300g mixed berries (eg raspberries, halved small strawberries, blueberries)
  •     250g plain quark
  •     200g fat-free natural Greek yogurt
  •     50g pomegranate seeds
  •     small fresh mint leaves
  •     1 level tsp icing sugar, to dust
method

Preheat the oven to 120°C/fan 100°C/gas ½. Line a large baking sheet with non-stick baking paper then, using plates as templates, draw a 26cm circle on the paper and a 20cm circle inside it.

Put the egg whites into a large, clean bowl and whisk, using an electric hand whisk, until stiff peaks form.
Gradually whisk in the sugar and 3 tbsp sweetener to form a stiff and glossy meringue. Whisk in the cornflour and white wine vinegar.
Using a large metal spoon, arrange 12 spoonfuls of the pavlova mixture between the 2 marked circles to form a wreath shape (the spoonfuls should be touching) then lightly swirl and very slightly flatten each spoonful with the back of the spoon. Bake for 1½ hours, then turn off the oven and leave the wreath in the oven for at least 3 hours or overnight to cool and dry out.
When you are almost ready to serve, put 100g raspberries and the remaining sweetener into a small food processor and blend until smooth. Rub the purée through a sieve into a bowl, discarding the seeds.
Beat the quark and yogurt together in a bowl until smooth. Spoon the mixture on top of the wreath and scatter the mixed berries and pomegranate seeds on top. Scatter over the mint leaves and dust with icing sugar.
Once everyone has seen your masterpiece, drizzle the raspberry purée over serving plates, add a portion of pavlova to each one and serve straight away for the best results.
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