This recipe is for baked oats and is my all time fave for breakfast. It is so filling and you can change what you add to it every day to keep it different.
You’ll need:
35g plain porridge oats (free if using as healthy extra or 6 syns if not)
5g sweetener (free)
125g muller light yogurt (free)
1 egg (free)
Serves 6
Free if you use your Milk as Hea
Ingredients
3 Large Eggs (ff)
400mL skimmed Milk
(From your daily allowance)
4 Heaped Tbsp sweetener
1 Teaspoon Vanilla Extract
Nutmeg
I have made this many many times and it is always lovely and so easy to make. It freezes really well and only ever needs a touch more chilli powder once defrosted 😀
Serves – 2 really hungry people
Syns per serving -Free on EE
Ingredients:
2 garlic cloves , crushed
2 red chillies , finely chopped
1 large onion sliced
2 tsp ground cumin
250g chestnut mushrooms , quartered
400g tin of chopped tomatoes
400g tin of kidney beans
150g green beans , cut into lengths
1 tbsp chilli powder – or less if you don’t like it too spicy
1 tbsp tomato puree – 1/2 syn
salt and pepper
1 Courgette chopped if you have any lying around
Method:
Fry the garlic, onion and chilli in fry light for 2 minutes.
Add the cumin, mushrooms and courgette if using and cook for 3 minutes.
Add the tomatoes, tomato puree and kidney beans and 100ml water, stir and simmer for 10 minutes.
Add the green beans and cook for another 5-10 minutes until the sauce is thickened and veg is tender.
Enjoy.
Bring a taste of the Caribbean to your party with these spicy skewers.
Prep Time : 20 minutes
Cook Time : 10 minutes
Ingredients
large skinless and boneless chicken breasts – 4
sweet chilli sauce – 1 tbsp
light soy sauce – 3 tbsp
jerk seasoning – 2 tsp
sesame oil – 1/2 tsp
Finely chopped fresh coriander and red chilli
Lime wedges, to serve
Hey peeps,
I have been meaning to post for ages but you know what this time of year is like, it is so busy just now and when I do have a spare minute I am normally vegging in front of the TV!
Now this recipe wasn’t created by me, don’t think I have ever created a recipe???? But anyway I have tweaked it slightly to make it more Slimming World friendly and I urge you to try it. It is so light and fresh, the last time we make it we couldn’t help but eat it right out of the bowl like the pigs that we are…….
Anyway here it goes and it makes alot and is best used straight away so just adjust the ingredients to suit the amount you need. I also make this using the shred blade on my food processor so it literally takes about 2 mins to put it all together.
You will find the original recipe here, and the picture at the bottom of the page is also from that website (Which I love by the way, their food is always great. Just a shame most of it isn’t SW friendly). I will update with my own when I make it next. I can promise you though that mine won’t look as pretty!
Syns per recipe: 4 1/2
Servings: 4-6 generous portions
Syns per serving: 1 to be safe
Ingredients:
180g finely shredded cabbage
180g finely shredded red cabbage
1 medium carrot, peeled and grated
1 small onion, shredded
24g finely chopped spring onions
9 tbsp extra light mayonnaise
2 tablespoons (40ml) white vinegar
1-3 teaspoons sweetner – I would add a little and taste and add more if you need it
Salt
Method:
Stir mayonnaise, white vinegar, sweetner together in a small bowl. Cover bowl and refrigerate until required. Once needed taste and season accordingly.
Mix all the shredded/grated vegetables together in a large bowl and add the dressing when about to serve. If you mix the vegetables and dressing a while before serving it can make the vegetables go limp so only dress the coleslaw as you are going to serve it.
I urge you to make this, it is really worth it. Would be excellent with homemade burgers……
Now this isn’t my picture as you will notice straight away, my camera certainly isn’t good enough to take a picture like this. Come to think of it neither am I….
Serves 1
Ingredients
1 small tube of quark
1 tbsp. sweetener
1 tbsp. Philadelphia soft cheese/ Cadbury Chocolate flavour (2 syn)
2 Rich Tea biscuits (crushed up) (3 syn)
Method
In a small bowl, crush the biscuits and add water. Just enough to stick the biscuits together, on greaseproof paper place a cooking ring and fill with the biscuit, press down then place in the fridge to chill.
In another bowl add the Philadelphia and as much quark as required to fill the cooking ring, mix well, add sweetener to taste, remove base from fridge, add mixture, return to fridge to set.
When ready to serve remove from the fridge and using a kitchen blow torch or hot tea towel placed round the ring, heat up the ring and carefully remove it and serve with fresh fruits.
Ingredients
Porridge Oats – 35g
Toffee
Egg – 1
Sweetener
Instructions
Mix 35g of porridge oats with any flavour toffee and leave in fridge overnight.
Next morning stir in sweetener (to your taste) and mix with one egg then fry them off in fry light.
They are quite fiddly so measure each pancake out with a teaspoon – makes about 12 that way..
Serves 2
Ingredients
125g button mushrooms, sliced (s)(sff)
1 onion, finely chopped (s)(sff)
1 Tsp “very lazy” garlic
1 Tsp “very lazy” ginger
1 Schultz garlic, mushroom & cream sauce (4.5 Syn/4 =< 2 Syn)
300mL skimmed milk (6 Syn/4=< 1.5 Syn)
100g Couscous (ff)
200mL water
Knorr “veg” stockpot
2 smoky bacon rashes cut into small pieces (ff)
Method
Mix a little milk with the sauce mix in a small pan until all lumps are removed, continue to add the milk, place on a low light and bring to the boil, stir until thickened, put to one side.
Make up the couscous by adding the water to the stockpot & covering the couscous, mix & cover with Clingfilm, set aside for 10 mins. Fluff up before serving.
Spray a pan with Fry Light and add the onion, bacon, garlic & ginger, cook for 5 mins add chopped mushrooms and cook until the mushrooms are cooked, add sauce and cook for a further 5 mins, season and serve with the Couscous.
