Blog Page 88

Slimming world Chicken Alfredo

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Serves 2

Ingredients
1 Onion, thinly sliced (s)
1 Broccoli head, cut into florets (s)
1 Knorr Chicken Stockpot
2 Chicken breasts cut into stripes (p)
4 Laughing Cow light cheese wedges (1 Hea/2=0.5 Hea per person)
8-10 medium mushrooms cut into half (s)
30g Parmesan cheese (1Hea/2=0.5 Hea per person)
80g Pasta of your choice
Frylight
S & P

Method

Heat a frying pan, sprayed with frylight, add the onions, chicken, broccoli & mushrooms, cook until the chicken is cooked, Add the laughing cow cheese & the Knorr Chicken stockpot, lower the heat & cook until the liquid has thickened, stirring from time to time.
Cook the pasta as per instructions on the packet, remove when cooked, save the water, add the pasta to the frying pan, add some pasta water & the Parmesan cheese, mix well, cook until the liquid had almost gone, mix again, season well & serve with a side salad.

Banana bread orange and almond

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Made britmums orange and almond cake and wondered if it could be adapted with other fruits so today I made a Banana and cinnamon cake it wasnt too sweet so more like a bread with a cake texture am thinking it would be nice with sweetened quark anyhow it was huge so cut it into 9 slices at 2syns a slice.

Ingredients

56g/2oz self raising flour 10syns
6 eggs
cup of sweetener
1 tsp of baking powder 1/2 syn
2 medium bananas mashed 8 syns
1tsp of cinnamon think next time I will put 2 in wasnt enough really

Method

preheat oven to 180

I separated 2 of the eggs and whisked the 2 egg whites in a bowl and put to one side put all the the other ingredients including the 2 egg yolks you seperated in another bowl and whisk, once nicely mixed fold in the 2 egg whites until there are no big lumps pour mixture into a sandwich tin, i used a silicon one it only just all fit in!
now I didnt time this lol i think about 40 mins after about 20 I covered the top with foil to stop it burning once out of the oven leav in the tin to cool for a bit then turn out and cut into 9 slices easier than it sounds cut into thirds then each thrid into 3 it works out to 2 syns a slice plus 1/2 syn over so I am going to count one slice at 2.5 the rest at 2 syns I then sprinkled sweetener over the top this will melt and make the top a bit sticky mmmmmm

SOURCE : https://www.minimins.com/threads/banana-bread-cake-with-pics.146127/

Cheesy pizza toasties

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Enjoy the delicious taste of a pizza… without the Syns!

  • Serves: 1
  • Cook time: Ready in about 10 minutes
  • Ready in: Less than 30 Minutes
  • SP Perfect for Extra Easy SP
  • Syns per serving: FREEAdd 6 Syns if not using Wholemeal bread small loaf as a Healthy Extra.Add 6 Syns if not using Mozzarella cows milk as a Healthy Extra.

 

ingredients

  • 2 slices wholemeal bread (400g loaf)
  • 1 tomato
  • 2 spring onions
  • 4 mushrooms
  • ¼ red and ¼ yellow pepper
  • 45g mozzarella cheese

method

  1. Lightly toast the wholemeal bread on both sides.
  2. Meanwhile, roughly chop the tomato, spring onions, mushrooms and red and yellow peppers. Grate the mozzarella cheese.
  3. Top both slices of toast with the vegetables and scatter the cheese over. Place under a medium grill until the cheese bubbles and the vegetables are tender.

SOURCE : https://www.slimmingworld.co.uk/recipes/cheesy-pizza-toasties.aspx

Two Potato Dauphinoise

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Serves 2

Extra Easy Syn Value:- 1

Ingredients

  • 500g potatoes
  • 500g sweet potatoes
  • 250g tub The Lake District  Dairy Co. Quark
  • 2 tsp cornflour
  • 1 clove garlic, crushed
  • freshly grated nutmeg
  • salt and ground black pepper
  • 80g mature Cheddar, grated
  • 1 tsp mustard powder

Method

Preheat the oven to 200oC/Fan 180oC/Gas Mark 6. Peel the potatoes then place them whole in a large pan of cold, salted water and bring to the boil. Cover and simmer for 8 mins or until they are just tender. Drain in a colander and rinse the potatoes in cold water to cool.

Cut the potatoes into slices the thickness of a one pound coin. In the pan mix the cornflour to a smooth paste with a little cold water, then add 90ml water, The Lake District Dairy Co. Quark, garlic, nutmeg, mustard powder and plenty of seasoning. Add the potatoes and stir to coat in the mixture.

Tip the mixture into a large ovenproof dish. Use a spoon and fork to arrange the potato mixture levelling it. Sprinkle over the cheese. Place the dish on a baking tray then bake in the centre of the oven for 25-30 mins or until golden brown on top.

Slimming World black forest Roulade

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Serves: 8
Prep time: 30 minutes
Cook time: 2hrs 30 mins
Ready in: Over 60 Minutes
Suitable for vegetarians
Syns per serving: 4

Ingredients

  •     6 large eggs, sepearted
  •     100g caster sugar
  •     8 tbsp sweetener
  •     50g cocoa powder
  •     100g fat free natural fromage frais
  •     200g quark
  •     175g drained black cherries in natural juice


Method
Preheat the oven to 180°C/Fan 160°C/Gas 4. Lin a 30 x 20cm Swiss roll tin with baking parchment.
Whisk together the egg yolks, sugar and 5 tablespoons of the sweetener until thick and pale. Sift in the cocoa then fold together using a metal spoon.Whisk the egg whites in a separate bowl until just stiff and fold into the egg yolk mixture. Spoon this mixture into the prepared tin and bake for around 15 minutes until set and springy to the touch. Leave to cool in the tin.Place a large sheet of baking parchment on a work surface. Turn the sponge out onto it, peeling away the lining paper.Whisk the fromage frais with the quark and the remaining sweetener and carefully spread over the sponge. Scatter the cherries over the surface.

Lift one end of the parchment and roll the sponge, using the paper to help (don’t worry if the sponge cracks – that’s the nature of a roulade).

Place the roulade, seam-side down, on a platter and chill for around 2 hours. Dust lightly with cocoa powder and serve, cut into thick slices.


Slimming world apple tart syns 6

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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 Success stories -Racing to success

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Speedway fan David Smith, 60, from Darlington, County Durham, is realising his motorcycling dreams after losing 10st 10½lbs*. 

‘The motorcycle riders revved their engines as they waited for the signal to start… and then they were off! I’d been going to speedway races since I was 11 and, over 45 years on, I found it just as thrilling as I had back then. The bikes had one gear and no brakes, so the agility of the riders was extraordinary.

‘I joked to myself that I only had one gear, too – set to eating. Plus I also seemed to have no brakes! I’d always been a big lad and having grown up in a house where there were always hearty meals, treats and snacks on tap, I’d passed that tradition on to my own family.

‘Even the health checks I’d had for my welding job hadn’t spurred me into action. At the last one, I’d found out I was glucose intolerant. ‘Be careful,’ the doctor had said. ‘If you keep this up, you’ll probably develop diabetes within a year.’ Despite his warnings, I didn’t feel any urgency to address my weight.

‘Within the next 12 months, though, a lot changed. I was made redundant from the welding job and became a delivery driver for a bread company. Every day I struggled carrying the bread and I’d often wonder if I’d soon be completely unfit for work.

Gearing up

‘A few months later, my wife, Denise, and I were on a cruise. One night, I took my suit into our cabin’s tiny bathroom to change for dinner. As I twisted myself to get into my outfit, sweating and panting, I honestly thought I might get stuck. And when I caught my reflection in the mirror, I saw that my shirt and trousers barely fitted. I knew I had to lose weight – but how?

‘My daughter, Rebecca, was a Slimming World member and had been raving about it, and Denise had realised I was finally open to the idea of losing weight… So the next time Rebecca mentioned it, Denise jumped at the chance. “It sounds great! David and I could go together,” she said.

‘As we walked into group, I suddenly felt worried. Then the Consultant Sally’s warm welcome banished my negative thoughts. When I looked around, I realised I was in a roomful of people in the same boat as me and that there was no stigma to seeking help.

‘Sally explained Food Optimising  and I must admit I did think ‘How can I eat all this normal food and lose weight’? Then I found out I weighed over 25st, and realised I needed to give it a go.

‘The next day, Denise and I sat down to plan our week’s meals, then went food shopping. We kept it simple, enjoying grilled lean meat with lots of veg or salad and boiled potatoes, and trying out a couple of Slimming World recipes.

After a week of eating Food Optimising meals and snacking on fruit, I got on the scales at group to see if it was doing any good… I’d already lost 10½lbs!

‘I got to my first target weight of 20st in four months and from there decided to break my weight loss down into 2st chunks – this helped me reach milestone after milestone.

‘Then one week, I put on 3½lbs. I was feeling disheartened, then I got a supportive text from Sally. Knowing she cared about my weight loss was the boost I needed. I’d done so well, I wasn’t going to give up. I followed Food Optimising 100% and the scales started moving again.

Having worn size-6XL clothes for years, I was now comfortably fitting into an XL.

‘I was feeling so much better in myself ­– especially at work. Delivering those trays of bread had become easier, and my confidence was growing. When a new position came up, I applied, and within weeks I was made logistics manager, in charge of a team of delivery workers.

Victory lap

‘I reached my target of 14st 5lbs within a year and Denise had now lost 3st 4lbs, too.

‘For my 59th birthday my family bought me a gift certificate for a speedway experience day. This wasn’t just watching riders, it was getting on one of the bikes and taking part.

A year ago, I’d have never dreamed of doing anything like this. I couldn’t wipe the smile off my face.

‘Welcoming us to the track was one of my childhood speedway heroes. We lined up on our bikes at the starting gate, the tape sprung up and we were off… It felt absolutely amazing.

‘Getting on that bike opened my mind to trying other new things. I’ve started learning the guitar, and playing bowls. I’m also so full of energy that I can run around with my four-year-old granddaughter, Imogen. I feel like a man a third my age!

‘And that was confirmed by my doctor when he reassured me that my risk of diabetes had fallen dramatically. “Your blood sugar levels are normal,” he said. “In fact, you’ve got the results of a 19-year-old.”

‘At that moment, I thought back to how sceptical I’d been about joining group, little realising how much it could transform me – inside and out. And as I look forward to my next speedway day, I already feel like I’ve won the greatest race of my life.’

*Weight loss will vary due to your individual circumstances and how much weight you have to lose.

SOURCE : https://www.slimmingworld.co.uk/success-stories/davidsmith.aspx

Slimming World’s Spanish orange cake

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  • Serves: 10

  • Prep time:

    plus cooling

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Slimming World’s Spanish orange cake is zesty and moist with a soft sponge – you won’t believe it’s guilt-free! The whole family will love this easy orange cake, which serves 10. It takes around an hour to prepare and bake the orange sponge, plus cooling time. If you’d like to give this cake a twist, why not swap the orange in this recipe for fresh lemon and lemon juice instead? Oranges are everywhere in Spain and in many towns, you’ll see orange trees lining the streets, especially in southern cities like Seville. With a slice of this cake, you can close your eyes and be transported on holiday!

Ingredients

  • low calorie cooking spray
  • 4 eggs, separated
  • 50g golden caster sugar
  • 5tbsp sweetener
  • 2tbsp finely grated orange zest
  • Juice of 2 oranges, plus orange segments to decorate
  • 150g self-raising flour
  • 1 level tsp baking powder

Store these cake in an airtight container for up to 2 days.

For the syrup:

  • Pared zest of 1 orange
  • 120ml freshly squeezed orange juice
  • 1 level tsp arrowroot
  • 1 tbsp sweetener
  • 1 level tsp caster sugar

Method

  1. Preheat the oven to 180C, gas 4. Line a 20cm loose-bottomed sandwich tin with non-stick baking parchment and spray with a little low calorie cooking spray.
  2. Put the egg yolks, sugar, sweetener and grated orange zest and juice in a bowl and whisk until thick and pale.
  3. Whisk the egg whites in a separate bowl until soft peaks form then fold into the egg yolk mixture. Sieve the flour and baking powder into another bowl then tip into the eggs and stir in very gently. Spoon this mixture into the prepared cake tin and bake for 25-30 minutes or until the cake has risen and is firm to the touch. Set aside to cool.
  4. Meanwhile, put the syrup ingredients in a small saucepan over a high heat and bring to the boil, whisking constantly.
  5. When it starts to thicken, remove from the heat and cool slightly.
  6. Decorate the cake with orange segments, drizzle over the sauce and cut into slices to serve.

SOURCE : http://www.goodtoknow.co.uk/recipes/543881/slimming-worlds-spanish-orange-cake#UTt6cQpRK0Htzc2T.32

Skinny Beef Lasagne

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The recipe below will serve 6 people with some side salad or veggies (don’t forget that 1/3 of your plate needs to be Superfree on the Extra Easy plan).
Serves 6
2 syns per portion on Extra Easy

Ingredients:

  • 500g extra lean minced beef
  • 1 onion, finely chopped
  • 2 tins chopped tomatoes
  • 200g mushrooms, sliced (optional)
  • 2 tablespoons tomato puree
  • 2 fat cloves garlic, crushed
  • 1 beef stock cube
  • dash of Worcestershire sauce
  • 1 tablespoon mixed herbs
  • salt and pepper
  • Fry Light
  • Approx 12 dried lasagne sheets – enough to cover your lasagne dish at least twice

For the topping:

200g quark
2 eggs, beaten
30g parmesan, finely grated (6 syns)
45g reduced fat mature cheddar, finely grated (6 syns)

Method:

  1. Heat a large saute pan and spray with Fry Light
  2. Add the mince, onion, mushrooms and garlic and stir-fry until the mince is browned
  3. Add the tomatoes, tomato puree, beef stock, worcester sauce, herbs, salt and pepper
  4. Simmer gently for 10-15 minutes, stirring occasionally
  5. Meanwhile, preheat the oven to 200°C
  6. Make the topping: mix the eggs, quark and parmesan together in a bowl with some salt and pepper
  7. Assemble the lasagne: place alternate layers of the meat sauce and lasagne sheets in an ovenproof dish
  8. Spread the quark topping over the top of the dish and sprinkle with the cheddar
  9. Bake in the oven for around 30 minutes until the top is golden

Ultimate Spinach and Turkey Lasagna

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  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: Makes: 9 servings (Serving size: 1 (4- by 3-inch) piece)

Ingredients

  • 1 tablespoonolive oil
  • 1 medium onion, chopped (2 cups)
  • 2 minced garlic cloves
  • 3/4 poundground turkey breast
  • 3 cupslow-sodium jarred marinara sauce
  • 1 1/2 cupspart-skim ricotta cheese
  • 1 10 ounce package frozen spinach, completely defrosted and squeezed of all excess liquid
  • 1/4 cupchopped parsley
  • 2 egg whites
  • 1/4 teaspoonsalt
  • 1/4 teaspoonpepper
  • 12 lasagna noodles, cooked al dente according to package instructions
  • 1/2 cupshredded part-skim mozzarella cheese
  • 1/4 cupshredded Parmesan cheese

Preparation

1. Preheat oven to 375°.

2. Heat oil in a large high-sided skillet and cook onion, stirring occasionally, until softened, 6–7 minutes. add garlic and cook 1 minute. Add turkey and cook, breaking up with a spoon, until no longer pink and cooked through, 4–5 minutes. Add marinara, bring to a boil, reduce heat, and simmer 2–3 minutes. Remove pan from heat and cool slightly.

3. Combine ricotta, spinach, parsley, egg whites, salt, and pepper in a large bowl.

4. Coat the bottom of a 14- x 11-inch lasagna pan with 1⁄2 cup sauce. arrange three lasagna noodles on the bottom of the pan. Spread 3⁄4 cup sauce evenly over noodles. Spoon 2⁄3 cup ricotta- spinach mixture evenly on top of sauce. Repeat layers two more times.

5. Cover top with three noodles and remaining 3⁄4 cup sauce. Sprinkle with mozzarella and parmesan.

Cover loosely with foil and bake for 45 minutes. Remove foil and bake 10–15 minutes, until cheese is bubbly. Cut into 9 squares and serve.

Cheesy, meaty, and unbelievably good, this saucy lasagna is a real crowd-pleaser. Serve it with a crisp green salad.

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