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Syn Free Pizza

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I have come across a pizza recipe on the internet using cauliflower as a base. It makes a nice thin crispy pizza crust. It’s syn free on all plans ! I thought I’d share the recipe with you all . Would love to hear your feedback

Ingredients:

1 cup cooked, riced cauliflower
45g shredded mozzarella cheese (HEA)
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Fry light
Syn free Pizza sauce

TOPPINGS:
Mozzarella cheese, shredded
Other additional toppings of your choice

Directions:-

Syn Free Pizza Sauce
Throw a can of chopped tomatoes and some fresh crushed garlic into a saucepan with some salt to taste, black pepper and some dried basil and oregano – just for a bit more oomph. Let the mixture bubble away and reduce down a bit. This will be your pizza sauce to spread over the base.

Pizza
To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Add to a food processor and pulse just until it looks like rice. Alternatively, you can grate the cauliflower with a cheese grater. Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.

To make the pizza, preheat the oven to 230c. Line a baking tray with greaseproof paper and spray with frylight. In a medium bowl, combine the cauliflower, half of the mozzarella cheese mixture and egg together and stir until well incorporated. Add the oregano, garlic, and garlic salt. Transfer to the baking tray, and shape into a 9-inch circle. Spray the crust with frylight to help it brown in the oven. Bake at 230c for 15 minutes, until the crust is browned and cooked through the middle.

Remove the crust from the oven. The crust should look something like this :-
Now you can add your pizza sauce and toppings with the remainder cheese on top to your crust. Place under the top shelf of oven at high heat until the cheese is melted and bubbly.(About 3-4 minutes).

Allow the pizza to cool slightly, then cut into slices and serve.

Enjoy !! xx

 

SW Coleslaw

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Ingredients

1 Small White Cabbage (s)(sff)
1 Spanish onion (s)(sff)
1 Red Onion (s)(sff)

1 Large Carrot (s)(sff)
Hellmann’s Lighter than Light Mayonnaise (1tbsp=0.5syn)

Method

Shred all the vegetables to the same size and mix together in a serving bowl.
Add salt & pepper. Spoon in the mayonnaise & mix to suit!

Baked Vanilla and Clementine Cheesecake

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I made this from the slimming world site after seeing it elsewhere. I was a little disappointed with the taste – I have a feeling the clementines I used weren’t particularly flavorsome. I’m going to try this again using oranges next time, but might experiment with the technique a little to see if I can make it slightly less dense. I didn’t bother with the red-currents or icing sugar.

Serves: 10
Extra Easy: 4½

Ingredients:

10 digestive biscuits, finely crushed
50g Flora Light, melted
1 vanilla pod
750g Quark
3 large eggs, beaten lightly
1 tsp ground cinnamon
2 tsp vanilla essence
4 tbsp sweetener
8 clementines, peeled and sliced horizontally, plus the finely grated zest of 6 of the fruit
200g fat free natural fromage frais

Method:

1. Put the biscuits and melted spread in a bowl and mix well. Spoon into a 22cm ­diameter, non­stick loose bottomed cake tin. Flatten using the back of a fork, cover and chill in the fridge for 30 minutes.
2. Preheat your oven to 160°C/140°C Fan/Gas 3. Split the vanilla pod in half lengthways and scrape the seeds into a bowl. Add the quark, eggs, cinnamon, vanilla essence, sweetener and two­ thirds of the clementine zest. Beat until well combined.
3. Pour the mixture over the prepared cheesecake base and bake for 50/­55 minutes, or until just set and golden.
4. Leave the baked cheesecake to cool completely, then cover with cling film and chill in the fridge for 6­/8 hours, or overnight if time allows.
5. To serve, spread the fromage frais over the cheesecake, top with the clementine slices, the remaining clementine zest. Cut into 10 slices and serve immediately.

The best chicken tikka marinade ever

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I went through a phase of trying to make as good a curry as you can get from a takeaway, I am still searching for a recipe for the ever elusive South Indian Garlic Chilli Chicken! However on my curry journey I came across a few recipes which are complete winners, one of which is the recipe I am about to show you.

Now I am not sure where I could put this recipe as it could easily be a good and a bad recipe, I guess it depends on what you would use it in (mine went into an exceptionally calorific curry). I am not going to give syn values at the moment because I can’t be bothered but if anyone wants me to please just let me know and I will update it.

Serves: 4-6 people

Ingredients:

600g Chicken – 4 or 5 breasts
1 heaped tbsp Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce (Could use reduced sugar one to make it free)
1 heaped tsp garlic paste
1 tsp ginger paste
2+2 tbsp lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder).
1/4 tsp red food colouring
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil – Could leave out also
3 tbl water

You can see the ingredients below

Chop the chicken breasts into bite size pieces and place in a bowl. Then mix in 2 tbsp of lemon juice to the chopped chicken and leave for 15 mins

Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
As you can see I pretty much buggered up this montage, my first time and I didn’t realised it was saving all the changes. Oh well you live and learn.

Add the chicken to the spice mixture , cover and leave in fridge for 2 hours minimum. I went for 24 hours.

Thread the chicken onto skewers making sure to leave a small gap between each piece
Place the skewers onto a tray, preferably one that is deep so the chicken is suspended.
Please the tray with the chicken into a pre-heated oven at 200 degrees celcius, and turn after about 10 mins
Cook for a further 5 mins and remove a piece to check it is cooked. Once the chicken is cooked remove from the skewers and serve as is or add to any curry that you like.

 

Slimming World’s rustic garlic chicken tray bake

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Ingredients

Low calorie cooking spray
Salt and freshly ground black pepper
12 large skinless chicken thighs
600g Desirée potatoes, peeled and cut into 2.5mm thick slices
800g medium vine tomatoes, halved
2 courgettes, thickly sliced
3 large onions, peeled and thickly sliced
4 garlic cloves, peeled and finely chopped
4-5 small rosemary sprigs
4tbsp finely chopped fresh parsley
1tsp dried red chilli flakes
Finely grated zest and juice of 1 lemon
250ml chicken stock

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Spray a large frying pan with low calorie cooking spray and place over a high heat.
Season the chicken thighs, add to the pan and cook for 2-3 minutes on each side. Remove with a slotted spoon and set aside.
Spray the potatoes with low calorie cooking spray and add to the pan in a single layer. Cook for around 5 minutes on each side until lightly browned. Remove from the heat.
Spray a medium roasting tray with low calorie cooking spray and layer the base with the tomatoes, courgettes, onions and potatoes.
Place the chicken on top of the vegetables in a single layer and sprinkle over the garlic, herbs, chilli flakes and the lemon zest and juice.

Pour the stock over the chicken and vegetables, cover with foil and bake in the oven for 1½ hours until the potatoes are soft and the chicken is tender, removing the foil for the last 10 minutes of cooking.
Bring the tray to the table and let everyone help themselves.

Recipes taken from Slimming World’s Extra Easy Entertaining recipe book. For more delicious recipes or to find your nearest Slimming World group visit www.slimmingworld.com. Photos: Slimming World’s Extra Easy Entertaining/Gareth Morgans.

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

Instant Ice-cream

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I’m not a huge fan of desserts, but my kids were bugging me for ice-cream and so I came up with this ‘instant’ low-syn version. You do need a fairly heavy-duty food processor to make this – don’t try it with a blender (it didn’t work!).
Remember when you’re making this that pureed fruit isn’t syn-free. I used raspberries to make the ice cream in the picture – this method should work with any frozen fruits but the syns may vary.
Serves 2
1 syn per portion on Extra Easy, Original and Green

Ingredients:

200g frozen fruit (still frozen, not defrosted) e.g. raspberries (approx 2 syns)
100g fat free yogurt (I used natural yogurt, I think it could work well with a vanilla flavoured variety but check the syns)
sweetener, to taste
Method:
Simply blitz all of of the ingredients together in a food processor until smooth and sweeten to taste. Serve immediately (I don’t think it would freeze well).

Credits : Lowsynlife.com

 

Slimming World’s tuna penne niçoise

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Slimming World gives the classic tuna niçoise recipe an update with penne pasta and a delicious and low-fat dressing

Syns per serving:
Extra Easy: 1/2
Original: 9
Green: 5 1/2

Ingredients

200g dried penne
200g green beans, trimmed and halved
2 x 185g cans tuna chunks in spring water, drained
2 little gem lettuce, leaves separated and roughly torn into bite-sized pieces
1 yellow pepper, deseeded and cut into small pieces
200g midi or large cherry tomatoes, halved or quartered
8 pitted black olives
1 red onion, peeled and thinly sliced
4 eggs, boiled to your liking, halved or quartered (optional)

For the dressing:

6 tbsp fat free vinaigrette
Juice of 1 lemon
1 level tsp wholegrain mustard
Salt and freshly ground black pepper
Method
Cook the pasta according to the packet instructions, adding the green beans to the pan for the last 3 minutes of cooking time.

Place the tuna, lettuce, yellow pepper, tomatoes, olives and red onion in a wide bowl.
Make the dressing by whisking all the ingredients together and season well.
Drain the pasta and the beans and add to the tuna mixture. Pour over the dressing and toss gently to mix well.
Garnish each serving with a boiled egg, if using, and serve immediately.

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

Spanish Omlette

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This famous omlette is made with eggs, onion and potatoes

Ingredients

medium onion, thinly sliced – 1
beef stock – 275 ml
small new potatoes – 175g
large eggs – 5
Salt and pepper
finely chopped parsley – 1 tbsp
Low calorie cooking spray

Instructions

Put the onion and stock in a heavy saucepan, cover with a lid and bring to the boil.
Boil for 5 minutes, then uncover the pan and simmer gently over a low heat for about 25 minutes, until the onions are tender and golden and all the liquid has been absorbed.
Strain off any liquid that has not evaporated.
Meanwhile, cook the potatoes in lightly salted boiling water until tender.
Drain, remove the skins and slice thinly into rounds.
Break the eggs into a bowl and beat lightly with a fork.
Add some salt and pepper, and then stir in the cooked onion and potatoes and the chopped parsley.
Heat a seasoned or non-stick 20cm frying pan and spray the base and sides with low calorie cooking spray. Pour the egg mixture into the hot pan and reduce the heat to a bare simmer. Cook very gently over the lowest possible heat for about 15 minutes, or until the underneath is set but the top is still slightly runny.
Place the pan under a preheated hot grill, just long enough to set and lightly brown the top of the omlette.
Slide the omelette out on to a serving plate. Cut into wedges and serve with a crisp salad.

SW Chicken Enchiladas

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I have used this sauce a number of times and it is fabulous. Great when you fancy something Mexican without the mega calories. I have included the method on how I make my Chicken Enchiladas but you could substutite the meat for anything you want. Let me know if you like it.
Enchilada sauce recipe was created by sal and can be found here.
Extra Easy Syn value: 22 Syns
Syn value per portion: 11 Syns
Servings: 2 very big portions.

Ingredients:

Frylight – Enough sprays to cover the pan
2 cloves garlic, minced
1/2 onion, minced
1/2 teaspoon dried oregano
2 1/2 teaspoons chilli powder
1/2 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
4 tablespoons salsa – 2 Syns (Can be made without this though)
175g (6 oz) passata
350ml (12 fl oz) water
1 -2 Chicken Breast’s (Depends on size) sliced into strips
Mushrooms quartered
Onions sliced
4 Tortilla Wraps – 20 Syns
84g reduced fat cheddar cheese – 2 x healthy extra A choice or 16 Syns

Sauce Method:

Heat the oil in a large saucepan over medium heat. Add the garlic and sauté for 1 to 2 minutes. Add the onion, oregano, chilli powder, basil, black pepper, salt, cumin, parsley, salsa and passata.
Mix together and then stir in the water. Bring to the boil, reduce heat to low and simmer for 15 to 20 minutes
Put it all together:
Once your sauce is ready, fry your chicken strips and once browned remove from the frying pan and put aside.
Fry your onions and mushrooms until just about cooked. Then add back the chicken and most of the enchilada sauce.
Allow this to cook for about 5-10 mins or until everything is cooked. Make sure you keep an eye on it so it doesn’t dry out.
Once your filling is ready, heat your tortillas in a dry frying pan for about 30 seconds on each side.

Once the tortillas are warmed split your mixture between the two tortillas (you will probably have far too much, just add in enough so that you can roll them up).
Once you have rolled up your filled tortillas place them in a baking dish which has been sprayed with frylight. Top with any remaining mixture and the left over sauce. Sprinkle the top with cheese and place in a pre-heated oven at 200 degrees celsius until the cheese is bubbling.

I like to serve these enchiladas with a nice salad or some SW free chips.
Enjoy

 

Really Tasty Syn Free Turkey Bolognese

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So here’s my first recipe on my slimming blog. This delicious turkey Bolognese is a weekly staple in our household. We absolutely love it. It’s completely free on EE and suitable for both SP and Red/Original days if served with a low carb alternative – I like it served over cooked broccoli, yum! I hope you enjoy it as much as we do!

Really Tasty Turkey Bolognese
Serves 2
0 Syns

Ingredients

340g Lean Turkey Mince
Half an onion, finely chopped
Half a carrot, finely chopped
One and a half celery sticks, finely chopped
Half a pack of chestnut mushrooms, finely chopped
2 cloves of garlic, finely chopped
Tsp of sweetener
Half a tbsp of tomato puree
Tsp of dried mixed herbs
Carton of passata
Chicken stock cube
Low cal spray
Black pepper

Method

Spray a pan with low cal spray. When warm, add onions, carrots & celery. When the onion is translucent, add the turkey mince and garlic and cook until the meat has browned. Add mushrooms and cook for a few minutes, then add sweetener and tomato puree and cook for a minute more. Add the passata, mixed herbs and crumble in the stock cube, stir well. Season with black pepper to taste and allow to simmer for 20 minutes before serving.
And it really is that simple! It may be free food but it certainly doesn’t taste like it! Enjoy!

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