Blog Page 89

Chocolate Meringues

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Prep Time 15 min
Cook Time 2 hr 30 min
Total Time 3 hr
Ingredients
  • 4 egg whites
  • 225g of caster sugar
  • 2 heaped teaspoons of cocoa powder
  • 50g of dark chocolate
 

Method
  1. Preheat the oven to 130C and line 2 baking trays with baking parchment
  2. Whisk the eggs in a large bowl until they’re in soft peaks. Gradually whisk in the caster sugar, a tablespoon or two at a time, until the mixture is very stiff and glossy
  3. Split the mixture in half and fold the cocoa powder into one half. Then swirl the chocolate meringue mix with the plain meringue mix
  4. Spread out 12 large tablespoons of the mix on the baking parchments. Put in the oven and bake for 2.5 hours to dry out
  5. Melt the dark chocolate and drizzle it over the meringues
  6. Leave the chocolate to cool and serve


Knickerbocker Glory

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

Serves 4

Ingredients

  • 5 ripe Banana’s (sff)
  • 1Tsp Vanilla Extract
  • 1 bag of mixed summer fruits (s)(sff)
  • Sweetener
  • Extras
  • *1 Can low fat spray cream (1tbsp=1syn) (Co-op Squirty Cream)
  • *1 11g pack of Options (3 syn/4=0.75 syn each)
  • *4 Marshmallows (1 syn each)
  • * 5g Mixed Nuts (1.5 syn)

Method

Defrost the fruit if frozen and set aside until the end.

Peal the banana’s and cut into 30mm pieces, place in a freezer-proof plastic sealable box and place in a freezer, remove after 1 hour and pulp the bananas with a hand blender, then return to the freezer for another 1 hr.Remove and beat the mixture, taste and add the vanilla extract and sweetener to taste if required return to the freezer.

Continue until the mixture appears like soft Ice-cream, it can be used as this or return until the mixture is frozen, when ready remove from the freezer.

Prepare the glass dish and layer the base with fruit, add a layer of ice-cream, continue until full, finishing with the ice-cream, finish with the liquid from the fruit tipped over the ice-cream.

ripe banana’s
Cut ready to freeze

1st mix
2nd mix
finished
Ready to eat!
This one was 2.5 syn’s I used nuts & spray cream!

CREDIT : MINIMINS

CARROT CAKE

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My favourite cake is very much out of bounds while trying to lose weight, so I thought I’d try a little experiment, by combining the ever-so-succesful oat pancake recipe, the half-syn roulade recipe and a traditional carrot cake recipe.

Serves 4

1 Syn on Extra Easy

Providing you use the oats as your Healthy Extra B

* I made two cakes, and we did eat a whole one each, but half a cake would be enough for one person really, we were just being greedy.

You could, of course, omit the sultanas and make the cake almost syn free, as there is only ¼ syn in the baking powder. I thought the sultanas were worth the syns though.

 Ingredients
  • 70g porridge oats
  • 1 tub Müllerlight mandarin yogurt
  • 2 small carrots, finely grated
  • ½ cup sweetener or to taste
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • 1 tsp ground nutmeg
  • 20g sultanas (total 3 syns)
  • 2 eggs, separated
  • ½ tsp baking powder (total ¼ syns)
  • Icing (optional)
  • 2 tbsp quark
  • 2 tbsp sweetener
 

Spicy Chicken Drumsticks

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s=speed weight loss

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

Serves 4

Ingredients

  • 12 Chicken Drumsticks, skinned (ff)
  • 1 Tbsp hot paprika
  • 2 Tsp Turmeric
  • 4 Tbsp dark soy sauce
  • 2 Tbsp garlic salt
  • 2 Tsp ground ginger
  • 4 Tbsp white wine vinegar

Method

Slash the flesh of the chicken a few times and place in a large bowl.

Mix the spices, soy sauce, garlic salt, ginger & vinegar, then pour over the chicken and cover then marinate for 6-8hrs.
Preheat the oven to 200c, place the chicken on a baking tray lined with greaseproof paper. Cook for 10 mins then lower the oven to 180c for the remaining 20-25mins or until cooked through.

Have with a Salad

CREDIT : minimins

Chunky tomato sauce

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  • Serves: 2
  • Ready in: Less than 30 Minutes
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving: FREE

If you love the chunky tomato sauce from Slimming World’s food range, you can make it at home – delicious with meat, fish or your favourite veggies.

ingredients

  • Low calorie cooking spray
  • 1 large onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 400g can chopped tomatoes
  • 3 tbsp tomato purée
  • 10g fresh basil, chopped
  • Salt and freshly ground black pepper
  • 1 tsp sweetener (optional)


method

  1. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 10 minutes, adding a little water if it starts to stick.
  2. Stir in the garlic, chopped tomatoes, tomato purée and 100ml water, and simmer for 15 minutes or until thickened.
  3. Stir through the basil and season to taste, adding a little sweetener if you like.




SOURCE : https://www.slimmingworld.co.uk/recipes/slimming-world-food-range-chunky-tomato-sauce.aspx

Chilli chicken lettuce wraps

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  • Serves: 2
  • Prep time: Ready in 25 minutes
  • Ready in: Less than 30 Minutes
  • Syns per serving: FREE

Save Syns on traditional fajitas with this quick and easy version, using the Chunky Tomato Sauce from Slimming World’s food range.

ingredients

  • low calorie cooking spray
  • 2 skinless and boneless chicken breasts, cut into strips
  • ½ onion, sliced
  • 1 red pepper, deseeded and sliced
  • ½ heaped tsp ground cumin
  • ½ heaped tsp paprika
  • ½ tsp hot chilli powder
  • 350g pot Slimming World Chunky Tomato Sauce, cooked according to pack instructions
  • 215g can kidney beans, drained and rinsed
  • 15g fresh coriander, roughly chopped
  • Gem or Cos lettuce leaves, to serve
  • 3 spring onions, sliced, to serve
  • 5 tbsp fat free natural yogurt sprinkled with paprika, to serve


method

  1. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Stir-fry the chicken, onion and pepper for 10 minutes until the chicken is thoroughly cooked, adding a little water if they start to stick.
  2. Add the spices and cook for 30 seconds before adding the cooked tomato sauce and the kidney beans. Simmer for 2 minutes then stir in half of the coriander.
  3. Spoon the chilli chicken into the lettuce leaves, scatter over the spring onions and the remaining coriander and drizzle with the yogurt. Serve with your favourite rice.


SOURCE : http://www.slimmingworld.ie/recipes/chilli-chicken-lettuce-wraps.aspx

One-pan full english brunch bake

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  • Serves: 4
  • Prep time: 20 minutes
  • Ready in: Less than 30 Minutes
  • Syns per serving: 1

Combining all the best ingredients of a traditional English breakfast in one pan, this hearty dish is great for entertaining and saves on the washing-up!

ingredients

  • 300g Desirée potatoes, peeled and cut into 1.5cm cubes
  • Low calorie cooking spray
  • 100g lean bacon rashers, all visible fat removed, cut into 2cm pieces
  • 4 Slimming World Syn-Free sausages from Iceland, each chopped into 3 pieces
  • 1 onion, peeled and sliced into thick rings
  • 200g button mushrooms, halved
  • 8 large eggs, lightly beaten
  • 6 tbsp very finely chopped fresh parsley
  • Salt and freshly ground black pepper
  • 200g midi plum tomatoes, halved or quartered
  • 25g reduced fat Cheddar cheese, grated


method

  1. Place the potatoes in a large saucepan of lightly salted boiling
    water and cook for 10-12 minutes or until just tender. Drain well
    and set aside.
  2. Meanwhile spray a large frying pan with low calorie cooking spray
    and place over a high heat. Add the bacon, sausages, onion rings
    and mushrooms and stir-fry until lightly browned. NB: As the Slimming World sausages are frozen these should be pre-cooked.
  3. Add the potatoes to the mixture and stir to mix well.
  4. Whisk the eggs with the chopped parsley and season well. Pour this
    over the potato mixture, scatter over the tomatoes and cook over a
    gentle heat for 8-10 minutes or until the base is set.
  5. Sprinkle over the cheese and place under a preheated hot grill for
    4-5 minutes or until lightly golden and set. Cut into thick wedges
    and serve.

Tip: For a vegetarian recipe, leave out the bacon and replace the sausages with four Cauldron Foods Vegetarian Cumberland Sausages – this would be 1½ Syns per serving




SOURCE : https://www.slimmingworld.co.uk/recipes/one-pan-full-english-brunch-bake.aspx

Egg, tomato and mushroom chip bake

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  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: Under 45 minutes
  • Ready in: 30-60 Minutes
  • Suitable for vegetarians
  • Syns per serving: FREE

The addition of juicy plum tomatoes and Portobello mushrooms turn this dish into posh ‘egg and chips’.

ingredients

  • 800g large potatoes, peeled and cut into thick chips
  • Frylight
  • 6 plum tomatoes, halved
  • 4 Portobello mushrooms, thickly sliced
  • Salt and freshly ground black pepper
  • 4 eggs
  • 1 tbsp dried parsley, to garnish


method

  1. Preheat the oven to 220°C/Gas 7.
  2. Place the chips in a saucepan of lightly salted boiling water and cook for 4-5 minutes. Drain thoroughly and place in a medium-sized shallow baking dish. Spray with Frylight and bake in the oven for 8-10 minutes.
  3. Add the tomatoes and mushrooms to the chips and toss gently to mix. Season well and bake for another 15 minutes, turning occasionally.
  4. Remove the baking dish from the oven and make four wells in the chip and vegetable mixture. Break an egg into each well, return the dish to the oven and cook for 5-6 minutes or until the eggs are cooked to your liking.
  5. Garnish with the parsley and serve.


SOURCE :https://www.slimmingworld.co.uk/recipes/egg-tomato-and-mushroom-chip-bake.aspx

Salmon and wild rice salad

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  • serves: 4
  • Ready in: 30-60 Minutes
  • Syns per serving:FREE

Another versatile and Free dressing packs extra flavour into this light salmon dish.

ingredients

  • 4 skinless and boneless salmon fillets
  • 150g dried wholegrain basmati and wild rice
  • 300g sugar snap peas
  • 1 carrot, peeled and cut into matchsticks
  • 6 spring onions, trimmed and sliced
  • 25g chives, finely snipped
  • Salt and freshly ground black pepper

For the dressing

  • 5 tbsp light soy sauce/tamari
  • 1 tsp peeled and grated root ginger
  • 1 garlic clove, peeled and crushed
  • 1 red chilli, deseeded and finely chopped
  • 6 tbsp lime juice
  • ¼ tsp sweetener

method

  1. Preheat the oven to 190°C/170°C Fan/Gas 5.
  2. Place all the dressing ingredients in a clean jam jar. Cover and shake to mix well and set aside.
  3. Season the salmon, place on a baking tray lined with non-stick baking parchment and bake for 10-12 minutes or until just cooked.
  4. Transfer the salmon to a snug-fitting shallow dish, pour over half of the dressing and set aside to cool. Flake the flesh into bite-sized pieces and set aside.
  5. Meanwhile bring a large saucepan of water to the boil, add the rice and simmer for 25 minutes, adding the sugar snap peas and carrots for the last 3 minutes of cooking time. Drain and cool under cold running water, then drain again.
  6. Place the rice, sugar snap peas and carrots into a large bowl. Add the spring onions, chives and the remaining dressing and toss to mix well. Add the cooled salmon flakes and any dressing and mix gently. Season to taste before serving.

Tip: Swap the salmon steaks for tuna for a fresh taste that’s still deliciously Free.

SOURCE : https://www.slimmingworld.co.uk/recipes/salmon-and-wild-rice-salad.aspx

Ramen noodle soup – Recipes

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  • Serves: 4
  • Ready in: Less than 30 Minutes
  • Suitable for vegetarians
  • Syns per serving: FREE

 

This Asian favourite offers an all-round eating experience – fill up on fantastic fresh vegetables, savour the spicy broth and slurp up the noodles.

ingredients

  • 300g dried ramen noodles or for a gluten free option use thin rice noodles
  • 1.2 litres vegetable stock
  • 6 spring onions, sliced diagonally
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped, plus extra to garnish
  • 2cm piece of root ginger, peeled and grated
  • 1 carrot, halved lengthways and thinly sliced
  • 200g baby sweetcorn, halved lengthways
  • 200g mangetout, halved lengthways
  • 2 x 225g cans bamboo shoots in water, drained
  • 2 x 225g cans water chestnuts in water, drained and sliced
  • 2 pak choi, roughly shredded
  • 1 tbsp light soy sauce/tamari
  • 1 tbsp dark soy sauce/tamari


method

  1. Cook the noodles according to the packet instructions then drain and keep warm.
  2. Meanwhile, put the stock in a large saucepan and add the spring onions, garlic, chilli and ginger. Bring to the boil over a high heat then turn the heat to medium and cook for 5-6 minutes.
  3. Stir in the carrot, sweetcorn, mangetout, bamboo shoots, water chestnuts and pak choi and cook for 3-4 minutes or until the vegetables are just tender.
  4. Add the noodles to the pan, bring back to the boil and remove from the heat. Stir in the soy sauces and ladle into wide bowls. Scatter over the extra chilli and serve hot.




SOURCE : https://www.slimmingworld.co.uk/recipes/ramen-noodle-soup.aspx

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