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Simple Vegetable Chilli

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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.

SW Chicken Skewers

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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

Awesome fresh coleslaw

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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….

No Cook CheeseCake

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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.

 

Toffee Flavour Magic Pancakes & Banana

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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..

 

Mushrooms in a Creamy Sauce

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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.

syn-free Blue Cheese and Caramelised Onion Pasta

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I love cheese, and I really love blue cheese but it’s been all but absent from my diet since starting Slimming World. I was inspired to try it in this recipe after making the caramelised onions and I’m glad to report it worked! I’m happy to have found a way to enjoy blue cheese flavour without too many syns.

Serves 1 (but you can scale up as required)

Syn free on Extra Easy and Green (if using the cheese as a Healthy Extra, otherwise 6 syns)

Ingredients:

  • 100g dried pasta
  • 28g blue cheese (a strong one is good as you are using so little) (HEA or 6 syns)
  • 1 large red onion, sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 1 tablespoon sweetener
  • Fry Light

Method:

Gently cook the onions in Fry Light until they begin to soften, then add the balsamic, water and sweetener and contine to cook over a low heat until the liquid is gone and the onions are soft and caramelised (I cooked mine for at least 20 minutes in total)
Meanwhile, cook the pasta according to the packet instructions
Drain the pasta and then crumble in the blue cheese and stir to melt it a bit. Mix in the caramelised onions and serve.

Welsh Rarebit

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Ingredients

wholemeal bread – 4 slices
large eggs, separated – 2
English mustard powder – 1 tsp
mild paprika or cayenne pepper – 1 tsp
reduced-fat Cheddar cheese, finely grated – 160g

Instructions

Preheat your grill to medium-high.
Very lightly toast the slices of bread on both sides and place them on a baking tray.
Whisk the eggs whites in a bowl until they form soft peaks and set aside.
In a separate bowl, mix together the egg yolks, mustard powder, paprika or cayenne pepper and cheese.
Fold in the egg whites and stir until well mixed.
Carefully spoon the mixture onto the slices of bread, place under the grill and cook for 3-4 minutes, or until puffed and golden brown.

credit : syns.co.uk

Overnight Oats

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Ingredients

porridge oats – 35g
fat free natural yogurt – 200g
Mixed blueberries, strawberries and raspberries

Instructions

Layer the porridge, yogurt and fruit in a jar or bowl.
Cover and put in the refrigerator overnight so the porridge absorbs all the yogurt.
In the morning stir so all the layers are mixed together and top with more fruit.

Slimming World scones

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I used plain yoghurt in these scones, which create plain, savoury scones. But you could use a flavoured fat free yoghurt, like raspberry or toffee, to give a sweet flavour. You could also add some fruit (don’t forget to add Syns!) to create toffee apple scones.

Ingredients
170g self raising flour
1/2 salt
28g low fat spread
200g fat free yoghurt
1 tbsp skimmed milk
Method
Mix the flour and salt. Add the spread and rub in, until it resembles breadcrumbs. Add the yoghurt and milk and mix until a smooth dough forms.

Turn mixture out onto a floured surface and knead – briefly – until cohesive. Roll or press out to 1cm thick. CUt into desired number of scones.

Place on baking paper (sprayed with a little Fry Light) on a baking tray. Spray tops of scones with Fry Light. Cook at gas mark 8 for 10 minutes or until golden. Serve warm.
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Slimming World Syns: about 35 Syns for the whole mix, so divide that up between the number of scones you create.
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