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Slow cooked spiced beef

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  • Serves: 4
  • Prep time: 20-25 minutes
  • Cook time: 7-8 hours plus overnight marinating
  • Ready in: Over 60 Minutes
  • * Freezer friendly
  • Syns per serving: FREE

This spicy beef dish is delicious served simply with vegetables, or for a real comfort food treat serve it with fluffy mash!

ingredients

  • 500g lean beef, all visible fat removed, cut into bite-sized pieces
  • 5 tbsp fat free natural yogurt
  • 2 tbsp mild curry powder
  • salt and freshly ground black pepper
  • 1 dried bay leaf
  • 1 cinnamon stick
  • 3 whole cloves
  • 4 green cardamom pods, bruised
  • 1 onion, peeled, halved and thinly sliced
  • 3 garlic cloves, peeled and minced
  • 2cm piece root ginger, peeled and finely grated
  • 200g passata
  • 200ml beef stock
  • chopped fresh coriander, to garnish


method

  1. Put the beef in a ceramic bowl along with the yogurt and curry powder. Season with salt, stir to mix well, cover with cling film and leave to marinate in the fridge overnight.
  2. Add the marinated beef mixture to the slow cooker pot with the spices, onion, garlic, ginger and passata. Pour over the beef stock and stir well.
  3. Cover with the lid and cook on LOW for 7-8 hours or until the meat is meltingly tender.
  4. Check the seasoning, sprinkle with chopped coriander and serve with runner beans.

Tip: This recipe would also work really well with lean lamb.


SOURCE : https://www.slimmingworld.co.uk/recipes/slow-cooked-spiced-beef.aspx

Salmon curry in a hurry

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  • Serves: 4
  • Ready in: Less than 30 Minutes
  • * Freezer friendly
  • SP Perfect for Extra Easy SP
  • Syns per serving: FREE

If you need a curry fix and can’t wait, this speedy meal is for you!

ingredients

  • Low calorie cooking spray
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp ground ginger
  • 1 tbsp korma curry powder
  • 400g can chopped tomatoes
  • 300ml boiling vegetable stock
  • Salt and freshly ground black pepper
  • 500g skinless salmon fillet, cut into chunks
  • 500g frozen broccoli florets
  • Small handful of finely chopped fresh coriander


method

  1. Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat. Add the onions and garlic and stir-fry for 1-2 minutes, then add the ginger and curry powder and stir-fry for 1 minute. Stir in the tomatoes and stock, bring to the boil and cook over a medium heat for 6-8 minutes.
  2. Season the salmon pieces and add to the pan along with the broccoli. Cook for 5 minutes or until the fish is cooked through.
  3. Remove from the heat, check the seasoning, scatter over the coriander and serve with boiled basmati rice.

Tip: Serve without rice to make this curry perfect on an Extra Easy SP day.




SOURCE : https://www.slimmingworld.co.uk/recipes/salmon-curry-in-a-hurry.aspx

Easy chicken curry with spicy broccoli and green beans

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  • Serves: 4
  • Ready in: Less than 30 Minutes
  • * Freezer friendly
  • SP Perfect for Extra Easy SP
  • Syns per serving: FREE

Spice up your weight loss with this rich and tasty chicken dish. We’ve teamed it with spicy broccoli and green beans to make this a perfect Extra Easy SP meal.

ingredients

  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 skinless chicken breast fillets, cut into bite-sized pieces
  • 1 tbsp korma curry powder
  • 6 tbsp tomato purée
  • 200g passata with onions and garlic
  • 400ml chicken stock
  • Salt and freshly ground black pepper
  • A small handful of fresh coriander, roughly chopped, reserving some for garnish


For the spicy broccoli:

  • 400g tenderstem broccoli
  • Low calorie cooking spray
  • 1 tbsp tandoori curry powder
  • 400g green beans

method

  1. Place a saucepan sprayed with low calorie cooking spray over a medium heat. Stir-fry the onion and garlic for 5 minutes, or until soft and starting to colour. Add the chicken and stir-fry for a further 5 minutes, until browned.
  2. Add the curry powder, tomato purée, passasta and stock, season and stir. Bring to the boil, cover tightly and turn down the heat to low. Simmer, stirring occasionally, for 15-20 minutes, or until the chicken is cooked through.
  3. Meanwhile, blanch the broccoli and green beans for 2-3 minutes, drain well and return to the pan. Spray with low calorie cooking spray and add the curry powder. Preheat a griddle pan over a high heat. Cook the broccoli and green beans on the griddle for 2 minutes.
  4. Remove the curry from the heat and stir in the coriander. Serve with the broccoli and green beans, sprinkled with the remaining coriander.




SOURCE : https://www.slimmingworld.co.uk/recipes/easy-chicken-curry-with-spicy-broccoli-and-green-beans.aspx

Creamy chicken korma

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  • Serves: 4
  • Cook time: Ready in about 30 minutes
  • Ready in: 30-60 Minutes
  • * Freezer friendly
  • Syns per serving: FREE

This gorgeously creamy curry is sure to be a hit with the whole family.

ingredients

  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2cm piece of root ginger, peeled and roughly chopped
  • 4 tbsp mild curry powder
  • low calorie cooking spray
  • 6 chicken breasts, cut into bite-sized pieces
  • 500ml boiling chicken stock
  • A pinch of sweetener
  • 150g fat-free natural Greek yogurt, whisked
  • salt and freshly ground black pepper
  • Small handful of finely chopped fresh mint or coriander


method

  1. Put the onion, garlic and ginger in a small food processor and blend to a paste. Spray a wide, non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion paste and stir fry for 5 minutes, then stir in the curry powder and cook for a further 2 minutes or until aromatic.
  2. Stir in the chicken and add the stock and sweetener. Mix well, cover and simmer for 10-12 minutes or until the chicken is cooked through.
  3. Remove the pan from the heat, stir in the yogurt and season to taste. Scatter over the mint or coriander and serve hot with basmati rice.


SOURCE : https://www.slimmingworld.co.uk/recipes/creamy-chicken-korma.aspx

Thai red fish curry

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  • Serves: 4
  • Cook time: Ready in 35 minutes
  • Ready in: 30-60 Minutes
  • Syns per serving: 2

This aromatic and tasty Thai classic is ready in no time, making it the perfect midweek dinner.

ingredients

  • 2 level tbsp Thai red curry paste
  • 2 tbsp tomato purée
  • 700ml fish stock
  • 100ml reduced fat coconut milk
  • 200g sugar snap peas, trimmed
  • 600g skinless white fish fillets, cut into bite sized pieces
  • 200g cherry tomatoes, left whole
  • A small handful of chopped fresh coriander
  • Juice of 1 lime, plus extra wedges to serve




method

  1. Place the curry paste in a large saucepan and add the tomato purée, stock and coconut milk. Bring to the boil and simmer, uncovered, for 8 minutes.
  2. Add the sugar snap peas and cook for 5 minutes. Add the fish pieces and cherry tomatoes and cook gently for 5 minutes until the fish is cooked through.
  3. Remove from the heat and stir in the coriander and lime juice.
  4. Serve with lime wedges- this curry is great with jasmine rice and Asian greens.

Tip: Use tiger prawns or scallops instead of white fish if you prefer.


SOURCE : https://www.slimmingworld.co.uk/recipes/thai-red-fish-curry.aspx

Chinese chicken curry

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  • Serves: 4
  • Cook time: Ready in about 50 minutes
  • Ready in: 30-60 Minutes
  • * Freezer friendly
  • SP Perfect for Extra Easy SP
  • Syns per serving: FREE

China is more famous for stir-fries than curries and this classic dish gives you the best of both worlds!

ingredients

  • 4 skinless and boneless chicken breasts, cut into bite-size chunks
  • Low-calorie cooking spray
  • 2 onions, thickly sliced
  • 1 garlic clove, finely chopped
  • 2cm piece fresh root ginger, peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • 2 carrots, peeled and cut into bite-size chunks
  • 300g long-stem broccoli, halved if large
  • 8 spring onions, finely chopped
  • 500ml boiling chicken stock
  • 1 level tsp cornflour, mixed with 2 tsp cold water
  • ½ tsp turmeric
  • 2 star anise
  • 2 tsp mild curry powder


method

  1. Season the chicken all over and set aside
  2. Spray a large non-stick wok or frying pan with low-calorie cooking spray and place over a high heat. Add the onions, garlic, ginger, chilli, carrots, broccoli, spring onions and chicken and stir-fry for 2-3 minutes.
  3. Add the stock, cornflour mixture, turmeric, star anise and curry powder and bring to the boil. Cover, reduce the heat to medium and cook for 25-30 minutes or until the chicken is cooked through and the sauce has thickened nicely. Serve hot.

Tip: This is great with rice although it won’t be suitable for Extra Easy SP if you have it that way.


SOURCE : https://www.slimmingworld.co.uk/recipes/chinese-chicken-curry.aspx

 

Syn Free BBQ Pulled Gammon

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  • Serves: 4
  • Prep time: 30 minutes
  • Cook time: 6 hours
  • Ready in: Over 60 Minutes
  • Syns per serving: FREE

If you’re a fan of pulled pork then you’ll love this slow-cooked bbq pulled gammon.

ingredients

  • 1.2kg boneless gammon joint, all visible fat removed
  • 2 onions, thinly sliced
  • 3 peppers (green, yellow and red), diced
  • 1 carton of passata
  • 4 tbsp tomato puree
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp mustard powder
  • 2 tsp smoked paprika
  • 6 tbsp Worcestershire sauce
  • 6 tbsp balsamic vinegar
  • 2 tbsp soy sauce/tamari
  • 2 tbsp granulated sweetener
  • zest of 1 orange


method

  1. Place the gammon in a large saucepan, cover with water and bring to a boil. Boil for 12 minutes before tipping the water away and repeating the process twice more with fresh water. This is to remove excessive saltiness in the gammon. Remove the gammon and place on a chopping board.
  2. Cover the bottom of the slow cooker with the sliced onions and diced peppers and sit the gammon on top. Add all of the other ingredients to the slow cooker and cook on medium for 5-6 hours. The gammon is ready when it falls apart when pulled with two forks.
  3. When it’s ready, pull the entire gammon ensuring that the sauce is fully incorporated.




SOURCE : https://www.slimmingworld.co.uk/recipes/bbq-pulled-gammon.aspx

Vegetable and Lentil Lasagne

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  • Serves: 4
  • Ready in: Over 60 Minutes
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving: 2½

Roasted veg gives this luscious lasagne extra bite.

ingredients

  • 1 aubergine, cut into 2.5cm chunks
  • 2 red onions, cut into wedges
  • 2 red peppers, deseeded and cut into chunks
  • 4 garlic cloves, finely chopped
  • Low calorie cooking spray
  • 700g jar passata with onions and garlic
  • 150ml veg stock
  • 3 courgettes, sliced
  • 2 x 400g can green lentils, rinsed and drained
  • Salt and freshly ground black pepper
  • 12 dried lasagne sheets
  • 400g Total 0% Fat free Greek yogurt
  • A large pinch of grated nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 2 eggs, lightly beaten
  • 50g parmesan, or vegetarian alternative, finely grated
  • Mixed salad leaves dressed with lemon juice, to serve


method

  1. Prepare the veg: Put the aubergine, onions and peppers in a grill pan, sprinkle over the garlic and spray with low calorie cooking spray, then grill under a medium-high heat for 10 minutes, turning once.
  2. Heat the passata and 150ml veg stock in a large pan, add the courgettes and lentils, season and bring to the boil. Stir in the grilled veg.
  3. Layer the sauce and the lasagne sheets, in the slow cooker, three times, finishing with sauce, add the lid and cook on Low for 5-6 hours.
  4. Place the yogurt, nutmeg, cinnamon, cumin and eggs in a bowl, season, whisk and set aside. When the lasagne has finished cooking for 5-6 hours, pour the egg mixture over the lasagne, sprinkle with the cheese and add the lid. Cook on Low for 45-60 minutes.


SOURCE : http://www.slimmingworld.ie/recipes/vegetable-lentil-lasagne.aspx

 

 

Pea and mint soup

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

This pea and mint soup, part of Slimming World’s food range, is fresh and full-of-flavour.

ingredients

  • 1 large onion, chopped
  • 200g potatoes, peeled and chopped
  • 2 garlic cloves, peeled
  • 1.3 litres boiling vegetable stock
  • 400g frozen peas
  • 10g fresh mint
  • Salt and freshly ground black pepper


method

  1. Put the onion into a large pan with the potatoes, garlic and stock. Bring to the boil over a high heat, turn the heat to low and simmer for 20 minutes or until the potatoes are very soft.
  2. Add the peas to the soup, simmer for a couple of minutes and stir in the mint. Take off the heat, cool slightly then pour into a food processor or liquidiser and whizz until smooth.
  3. Season to taste and serve.


SOURCE : https://www.slimmingworld.co.uk/recipes/pea-mint-soup.aspx

Spicy roasted veg soup

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  • Serves: 8
  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Ready in: 30-60 Minutes
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving: FREE

Enjoy this comforting, autumnal soup that’s completely Free!

ingredients

  • 5 carrots, chopped
  • 4 parsnips, chopped
  • 1 tsp cumin
  • Low calorie cooking spray
  • 1 onion, diced
  • 8 sticks of celery, diced
  • 1 swede, diced
  • 1 garlic clove, chopped
  • 2 bay leaves
  • 2 vegetable stock cubes
  • 3 pints boiling water
  • 1 tsp dried ginger
  • 1 tsp chilli powder
  • Freshly ground black pepper, to taste


method

  1. Preheat the oven to 200°C/180°C Fan/Gas 6. Peel and chop the carrots and parsnips. Place them in an oven-proof dish, sprinkle the cumin over them. Spray with low calorie cooking spray and place in the oven for around 30 minutes.
  2. Wash and dice the onion and celery, then place them in a large pan sprayed with low calorie cooking spray.
  3. Whilst the celery and onions are sweating down, bring a kettle to the boil and dice the swede.
  4. Add the garlic to the pan and cook until the onions start to go clear. Add the diced swede to the pan and mix well with the existing ingredients.
  5. Remove the carrots and parsnips from the oven and add to the pan along with the bay leaves.
  6. Make up the vegetable stock with 3 pints of boiling water and pour into the pan to cover the contents, also add the dried ginger, chilli powder and black pepper. Bring to the boil and leave to simmer for 20-30 minutes or until all the contents are soft.
  7. Remove the pan from the heat and allow to cool a little before removing the bay leaves.
  8. Transfer the contents into a blender or use a hand blender in the pan. Add more chilli/ginger/black pepper, to taste. Add more water if necessary to thin the consistency to your liking – you may need to add another stock cube if you add quite a lot of water.
  9. Add a swirl of fat free fromage frais and freshly ground black pepper if desired.

Tip: If you don’t mind adding a few Syns you can pour light runny honey (1 Syn per level tsp) over the carrots and parsnips before putting them in the oven.




SOURCE : https://www.slimmingworld.co.uk/recipes/spicy-roast-veg-soup.aspx

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