Blog Page 9

Boston baked beans with chunky veg

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FREE

35 minutes

Serves 4

Ingredients

  • 350g pot Slimming World Barbecue Sauce
  • 400g can borlotti beans, drained and rinsed
  • 400g can cannellini beans, drained and rinsed
  • 400g can kidney beans, drained and rinsed
  • 300ml hot vegetable stock
  • Low-calorie cooking spray
  • 2 large peppers (any colours), deseeded and sliced
  • 1 large courgette, cut into chunks
  • 1 medium aubergine, cut into chunks
  • 1 large onion, cut into chunks
  • ½ tsp paprika
  • ½ tsp ground coriander
  • 4 tbsp roughly chopped fresh parsley

Method

  1. Cook the barbecue sauce according to the pack instructions.
  2. While the sauce is cooking, put all the beans in a large non-stick saucepan, add the barbecue sauce and stock and bring to the boil over a high heat. Reduce the heat to low and stir well, then cover and simmer for 20 minutes.
  3. Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add all the vegetables and cook for 5 minutes, stirring often to stop the aubergine sticking. Reduce the heat to medium and cook for 10 minutes or until the vegetables are cooked, stirring occasionally. Add the paprika and coriander, season with plenty of freshly ground black pepper and cook for a further minute, tossing to coat everything in the spices.
  4. Stir the cooked vegetables into the beans and sauce along with 3 tbsp chopped fresh parsley, then scatter over the remaining parsley to serve. This is great with jacket potatoes or rice and a bowl of plain quark to dollop on top.

Source : https://www.slimmingworld.co.uk/

Toffee apple rice pudding

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Make
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0

4 Syns per serving

35 minutes

Serves 4

Ingredients

  • 150g dried pudding rice
  • 850ml skimmed milk
  • 160g no-added-sugar fat-free toffee yogurt
  • 1 level tbsp sweetener granules
  • 1 red apple, cored and thinly sliced
  • Ground cinnamon, to dust (optional)

Method

  1. Put the rice and milk in a non-stick saucepan over a high heat and bring to the boil, then reduce the heat to low and simmer for 25 minutes, stirring occasionally.
  2. Remove from the heat, stir in the yogurt and sweetener and divide between dessert glasses or bowls (heatproof, if you’re serving them hot). Poke the apple slices into the top like shards, dust with the cinnamon, if using, and serve hot or cold – they’re fantastic either way!

SOURCE § https://www.slimmingworld.co.uk/recipes/toffee-apple-rice-pudding

Syn-free chips

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Make
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FREE

45 minutes plus 10 minutes standing

Serves 4

Ingredients

  • 900g medium sized Maris Piper potatoes
  • Low calorie cooking spray
  • Crushed sea salt and malt vinegar

Method

  1. Preheat the oven to 240°C/220°C Fan/Gas 9. Peel the potatoes using a potato peeler and remove any blemishes or ‘eyes’. Slice lengthwise into approx 1cm thick rectangular chips.
  2. Bring a large saucepan of salted water to the boil. Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry.
  3. Return the chips to the dry saucepan, cover with a lid and shake to ””rough up”” the edges of the chips – this roughness is important to the texture of the chips.
  4. Spray a metal baking tray with low calorie cooking spray. Transfer the chips to the tray, spray lightly with low calorie cooking spray and bake in the oven for 30 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar.

SOURCE / https://www.slimmingworld.co.uk/recipes

Slimming Mushroom-stuffed squash rings

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Make
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0

1 Syn per serving

1 hour 15 minutes

Serves 4

Ingredients

  • 1 large butternut squash (or 2 small ones), peeled or unpeeled
  • Low-calorie cooking spray
  • 1 large onion, finely chopped
  • 800g mixed mushrooms (we used chestnut, oyster and chanterelle), finely chopped
  • 4 fresh sage leaves, finely chopped, plus 12 whole leaves
  • 1 vegetable stock cube, suitable for vegans
  • 25g porridge oats

Method

  1. Slice the squash into 12 thick rounds (each about 1-2cm thick), scooping out and discarding any seeds and pulp. Using a cookie cutter or a small knife, cut a circle from the middle of the solid slices to make large rings that look like the slices you deseeded earlier. Grate the circles you cut from the middle and set aside.
  2. Spray a large non-stick frying pan with low-calorie cooking spray and place over a low heat. Add the onion and cook for 5 minutes, then add the mushrooms, chopped sage and grated squash and cook for 5 minutes.
  3. Preheat your oven to 200°C/fan 180°C/gas 6.
  4. Crumble the stock cube into the pan, stir well to make sure it fully dissolves and cook for 10 minutes. Stir in the oats and tip into a large bowl.
  5. Arrange all the squash rings on a large non-stick baking tray (you might need 2 trays) and fill them with the mushroom mixture, levelling the tops as neatly as you can. Spray with low-calorie cooking spray and roast for 30-35 minutes or until cooked through.
  6. When the squash rings are nearly done, fry the whole sage leaves in low-calorie cooking spray for a couple of minutes.
  7. Divide the stuffed squash rings between plates, scatter over the sage leaves and serve with your favourite Speed veg.

CREDIT / https://www.slimmingworld.co.uk/recipes/mushroom-stuffed-squash-rings

Slimming barbecue sauce

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FREE

40 minutes

Serves 4

Ingredients

  • Low-calorie cooking spray
  • 1 medium onion, diced
  • 2 garlic cloves, roughly chopped
  • 2 tbsp tomato purée
  • 2 tbsp smoked paprika
  • 1 medium potato, diced
  • 330ml can diet cola
  • ½ tsp Marmite
  • 1 tsp mustard powder
  • ½ tsp balsamic vinegar
  • 2 tbsp dark soy sauce
  • ½ tbsp Henderson’s Relish (or Worcestershire sauce if you don’t need this sauce to be vegetarian)
  • 2 level tsp sweetener granules

Method

  1. Spray a medium non-stick saucepan with low-calorie cooking spray and put it over a medium heat. Add the onion and garlic and cook for 10 minutes or until soft and starting to colour. Add the tomato purée and paprika and cook for 5 minutes, stirring often.
  2. Add the potato, cola, Marmite and mustard and stir it all together. Cover the pan and simmer for 10 minutes or until the potato is soft. Add 400ml boiling water and blitz to a smooth paste using a stick blender (or use your food processor and then return it to the pan).
  3. Stir in the vinegar, soy sauce and Worcestershire sauce (or Henderson’s Relish) and simmer for 5 minutes, then add the sweetener and season to taste.

Credit : https://www.slimmingworld.co.uk/recipes/slimming-world-barbecue-sauce

Slimming Tomato and roasted red pepper sauce

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Make
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FREE

40 minutes

Serves 4

Ingredients

  • 1 large onion, finely chopped
  • 3 garlic cloves, chopped
  • 2 tbsp smoked paprika
  • 4 tbsp tomato purée
  • 1 fresh rosemary sprig, leaves picked and chopped
  • 1 fresh sage sprig, leaves picked and chopped
  • 2 roasted red peppers in brine from a jar, drained and chopped
  • 2 red peppers, deseeded and diced
  • 1 tsp white wine vinegar
  • 2 level tsp sweetener granules
  • 500g passata
  • ½ small pack fresh parsley, leaves chopped

Method

  1. Put a non-stick saucepan over a medium heat and add the onion, garlic, paprika, tomato purée, rosemary, sage, roasted peppers and half the fresh peppers. Cover and cook for 10 minutes, stirring occasionally and adding a splash of water if anything starts to stick.
  2. Pour in 500ml hot water and bring back to the boil, then cover, reduce the heat to low and simmer for 10 minutes or until the fresh peppers are soft. Remove from the heat and blitz to a smooth purée with a stick blender (or use your food processor then return the sauce to the pan).
  3. Add the vinegar, sweetener, passata and the rest of the fresh peppers and simmer for 5 minutes. Stir in the parsley, bring back to a simmer and season to taste.

Slimming Vanilla ice-cream cones

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Make
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0

6 Syns each

10 minutes plus 3 hours 20 minutes freezing

Makes 4

Ingredients

  • 2 x 160g pots fat-free no-added-sugar vanilla yogurt
  • 500g fat-free natural fromage frais
  • 5 level tbsp sweetener granules
  • 1 tsp vanilla extract
  • 4 waffle cones (see tip), to serve
  • 4 level tsp chocolate dessert sauce, to serve
  • 4 Cadbury 99 Flake Minis, to serve

Method

  1. Mix the yogurt and fromage frais together in a large bowl. Stir in the sweetener and vanilla extract, pour into a freezer-proof container and freeze until firm but not rock hard (about 1½ to 2 hours).
  2. Spoon the ice cream into your food processor (or cut it into chunks and add those to the food processor if that’s easier). Whizz to a thick, slushy purée, then return to the container and freeze again. Repeat this process two more times at 1- to 2-hour intervals, then return to the freezer and freeze until hard. (You could also make this in an ice-cream maker.)
  3. To serve, remove the ice cream from the freezer and leave at room temperature until it’s soft enough to scoop. Add a scoop to each cone, evenly drizzle over the chocolate sauce and poke in the Flakes to serve.

Slimming Turkey roast dinner

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Make
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FREE

50 minutes

Serves 4

Ingredients

  • 2 large carrots, cut into small chunks
  • 2 large parsnips, cut into small chunks
  • 300g Brussels sprouts, halved
  • 2 large baking potatoes, skin left on, cut into small chunks
  • 400g skinless and boneless turkey breast mini fillets

For the gravy:

  • Low-calorie cooking spray
  • 1 medium potato, peeled and diced
  • 1 large onion, diced
  • 3 tbsp dark soy sauce
  • 2 chicken stock cubes, crumbled
  • 1-2 tsp dried sage

Method

  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. First, make the gravy. Spray a medium non-stick saucepan with low-calorie cooking spray and put over a medium heat. Add the diced potato and onion and cook for 5 minutes or until the onion is soft. Add the soy sauce, stock cubes, sage and 450ml boiling water and bring to the boil. Reduce the heat to low and simmer for 10 minutes. When the potato is soft, blitz until smooth with a stick blender. Set aside until you’ve cooked everything else.
  3. Spread the carrots, parsnips, sprouts and potatoes over 2 non-stick baking sheets, spray with low-calorie cooking spray and season lightly. Roast for 15 minutes, then turn the veg and return to the oven for another 10 minutes or until tender.
  4. While the veg is doing its last bit of cooking, spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Cook the turkey mini fillets for 4 minutes on each side or until cooked through. (You can keep the turkey fillets whole or cut them into bite-size chunks.)
  5. Divide the turkey and the veg between plat

Slimming Coronation chicken escalopes

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Make
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Our perfectly balanced spice blend gives chicken breasts a delicious new lease of life

FREE

35 minutes

Serves 4

Ingredients

  • 1 tsp garam masala
  • ½ tsp cumin seeds
  • ½ tsp ground fenugreek
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 4 large skinless and boneless chicken breasts

Method

  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. Put all the spices, herbs and a pinch or two of salt in a large bowl and mix well.
  3. Halve the chicken breasts horizontally (this helps them cook faster) and toss them in the spices and herbs to coat evenly.
  4. Spread out the chicken on a baking tray, cover with foil and cook in the oven for 10 minutes. Remove the foil and return to the oven for another 15 minutes or until the chicken is cooked through. Serve with your favourite vegetables.

Slimming aloo gobi

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Slimming World aloo gobi

Our Free take on the curry house classic brings together satisfying chunks of roasted potatoes, cauliflower and red pepper and smothers them in an aromatic Bombay-style sauce

FREE

30 minutes

Serves 4

Ingredients

  • 2 large baking potatoes, skin left on, cut into 2cm chunks
  • Low-calorie cooking spray
  • 3 garlic cloves, crushed
  • 3cm piece fresh root ginger, peeled and finely chopped
  • 2 large onions, diced
  • 3 tbsp mild curry powder*
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 2 vegetable stock cubes suitable for vegans
  • 2 tsp black onion seeds
  • Juice of 1 lemon
  • 1 medium cauliflower, cut into small florets
  • 1 large red pepper, deseeded and diced
  • Small pack fresh coriander, roughly chopped
  • *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp

Method

  1. Preheat your oven to 200°C/fan 180°C/gas 6. Put the potatoes on a baking sheet, spray with low-calorie cooking spray and roast for 20 minutes or until tender.
  2. Meanwhile, spray a large non-stick saucepan with low-calorie cooking spray and put over a medium heat. Add the garlic, ginger and half the onions and cook for 2 minutes. Stir in the curry powder, garam masala and turmeric, followed by the stock cubes and 300ml boiling water. Simmer for 5 minutes. Blitz until smooth with a stick blender (or use a food processor and return to the pan).
  3. Add the black onion seeds, lemon juice, cauliflower, red pepper and remaining onion to the sauce and cook for 10 minutes or until the cauliflower is cooked.
  4. Combine the potatoes with the cauliflower mixture, stir through the coriander and season to taste. Delicious served with your favourite curry, grilled meat or fish, or enjoyed as the main event!
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