Blog Page 91

Oven baked meatballs

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  • Serves: 4
  • Cook time: Ready in about 1 hour 40 minutes
  • Ready in: Over 60 Minutes
  • * Freezer friendly
  • SP Perfect for Extra Easy SP
  • Syns per serving: FREE

There’s an authentic Italian flavour to this mouth-watering dish and shaping the balls with your hands is fun.

ingredients

  • 2 large onions, finely chopped
  • 500g lean beef mince (5% fat or less)
  • 2 tsp dried oregano
  • 2 garlic cloves, crushed
  • Salt and freshly ground black pepper
  • 400g can chopped tomatoes
  • 1 tsp sweetener
  • 400g passata with basil
  • 150ml hot vegetable stock
  • 2 medium courgettes, trimmed and cut into chunks
  • 1 medium aubergine, trimmed and cut into chunks


method

  1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  2. Put half the chopped onions in a bowl with the beef, oregano, garlic and some seasoning, then mix well and divide into 20 portions. Roll each portion into a ball and chill until ready to use.
  3. Mix together all the remaining ingredients in a large roasting tin and season well. Cover the dish with foil and bake in the oven for 50 minutes. Stir in the meatballs and bake for a further 40 minutes.

Tip: You could make the meatballs using extra-lean turkey mince instead of beef.


SOURCE : http://www.slimmingworld.co.uk/recipes/oven-baked-meatballs.aspx

 

Slimming World Snack – Hummus & Carrot sticks

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Rating: 6/10
Syns: Free on Extra Easy

I was feeling a little peckish this afternoon and thought I would try a recipe I had spotted in an old

Slimming World Magazine:


400g Chick Peas
1/2 Lemon (the juice)
2 Tablespoons of low fat Yoghurt
1 Teaspoon of Cumin
1/2 Teaspoon of Salt
2 Garlic Cloves crushed

I whizzed all of the ingredients in a blender and added a tablespoon of water.  I served it with Carrot sticks.  I would have preferred Pitta Bread but I wanted something syn free, which this is.  


The Hummus was really nice, quite a strong taste of Garlic, but I really enjoyed it.  Very simple and quick to make for a syn free treat.


SOURCE : http://slimmingworldqueen.blogspot.com/2012/05/slimming-world-snack-hummus-carrot.html

ONE SYN JAM DONUT

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https://www.youtube.com/watch?v=5TLhh7LSu7Q

Here I show you how to make a slimming world one syn donut which are just scrumptious!!
Ingredients:
Brown bread roll
Sweetener
2 tsp jam
Spray oil

SOURCE: https://www.youtube.com/watch?v=5TLhh7LSu7Q

 

 

SYN FREE MARIE-ROSE SAUCE

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https://www.youtube.com/watch?v=sn-Z67Ve5d8


Here I show you how to make a slimming world syn free Marie-rose sauce which can be used on prawn cocktails or with tuna as a sandwich filling.

Ingredients:

3tbsp fat free fromage frais

1tsp tomato purée

Squeeze of lemon

Salt and pepper


SOURCE : https://www.youtube.com/watch?v=sn-Z67Ve5d8

Apple and cinnamon strudel

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  • Serves: 8
  • Prep time: 25 minutes
  • Cook time: 25-30 minutes
  • Ready in: Over 60 Minutes
  • Suitable for vegetarians
  • Freezer friendly
  • Syns per serving: 3½

This perfect pastry pudding is packed with fruity goodness and delivers a cool cinnamon kick that the whole family will love – delicious served hot or cold.

ingredients

  • 700g cooking apples
  • 25g sultanas
  • ½ level tsp cinnamon
  • Grated zest of 1 lemon
  • 4 level tbsp sweetener
  • Low calorie cooking spray
  • 4 x small sheets filo pastry
  • 25g low-fat spread, melted
  • 1 level tsp icing sugar, for dusting




method

  1. Peel and core the cooking apples and slice them thinly. Mix in a bowl with the sultanas, cinnamon and lemon zest. Add the sweetener.
  2. Spray a large baking sheet with low calorie cooking spray and place a sheet of filo pastry on top. Brush very lightly with the low-fat spread and then cover with a second sheet. Repeat with the remaining two sheets, brushing with more low-fat spread.
  3. Spoon the apple filling onto the pastry lengthways, leaving the pastry uncovered at the edges. Now roll up from one long side into a cylinder, with the pastry join underneath. Pinch the ends of the cylinder to seal in the filling.
  4. Brush with the remaining melted low-fat spread and then bake in a preheated oven at 190°C/170°C Fan/Gas Mark 5 for 25-30 minutes, until the pastry is crisp and golden brown.
  5. Cool slightly before dusting with icing sugar and cutting into eight equal-size slices to serve.


SOURCE : http://www.slimmingworld.co.uk/recipes/apple-and-cinnamon-strudel.aspx

 

Yule log

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  • Serves: 12
  • Cook time: Ready in 50 minutes plus cooling and chilling
  • Ready in: 30-60 Minutes
  • Syns per serving: 3½

Whether you serve it as a festive dessert or a teatime treat, a Yule log is a wonderful thing to have in your kitchen over Christmas!

ingredients

  • 6 eggs, plus 2 yolks
  • 85g caster sugar
  • 60g self-raising flour
  • 50g cocoa powder, plus 2 tsp to dust
  • 6 sheets of leaf gelatine
  • 150ml skimmed milk
  • 3-4 tbsp sweetener
  • 1 level tbsp cornflour
  • 1 tsp coffee essence
  • 2 tsp icing sugar, to dust

method

  1. Preheat the oven to 190°C/170°C Fan/Gas 5.
  2. Put the six eggs and the sugar into a large mixing bowl and whisk until doubled in size.
  3. Sieve the flour and cocoa powder into the eggs and fold in.
  4. Line a 40cm x 30cm Swiss roll tin with baking parchment, pour in the mixture and bake for around 10 minutes or until springy to the touch. Leave to cool slightly.
  5. While the sponge is still warm, turn it out on to a sheet of baking
    parchment with a damp clean tea towel underneath and gently roll it up.
  6. Put the gelatine sheets in a bowl of cold water for 10-12 minutes or until soft.
  7. Put the milk into a saucepan over a medium heat and heat until hot but not boiling.
  8. Meanwhile, put the extra egg yolks into a bowl with the sweetener, cornflour and 150ml of water. Stir well and tip this mixture into the hot milk then heat gently until thickened, stirring occasionally.
  9. Squeeze the excess liquid out of the gelatine sheets and add the sheets to the milk along with the coffee essence. Stir well, then remove from the heat and leave to cool.
  10. Unroll the sponge and spread the mixture over it evenly. Roll up carefully and leave to set in the freezer for 3-4 hours or overnight if possible. Transfer to the fridge about an hour or two before you want to eat it.
  11. Dust with the extra cocoa powder and icing sugar and slice to serve.

SOURCE : http://www.slimmingworld.co.uk/recipes/yule-log.aspx

 

Cheesey Veggie Pasta Bake

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Serves 4
Vegetables, pasta, cheese and a light yet creamy sauce make a satisfying and healthy dinner

ingredients

  1. 250g squash (about 1 small one)
  2. 1 red onion
  3. 1 garlic clove
  4. 2 large leeks
  5. 1 red pepper
  6. 1 yellow pepper
  7. 150g wholemeal pasta shells (or 200g if you like lots of pasta)
For the sauce
  1. 2 large eggs
  2. 200g 0% Total Greek yogurt
  3. 100ml veg stock
  4. 180g light cheddar
Instructions
  1. Preheat the oven to 220C. Peel the squash and chop it into chunks. Cut the onion into wedges and put the squash and the onion in a large roasting tray
  2. Peel and finely dice the garlic. Scatter the garlic over the veggies with some salt and pepper. 
 

 
Roast for 15 minutes
  3. Whilst roasting, slice the leeks and the peppers. Then add the leeks and peppers to the tin, shake and roast for another 20 minutes
  4. Meanwhile, cook the pasta in salted boiling water and drain
  5. Mix the eggs with the Greek yogurt, the stock and 90g of the cheddar. You’ll get a thick sauce. When the veggies are all roasted and delicious looking mix the sauce, pasta and veggies together in an ovenproof dish.
 

 
Sprinkle over the remaining cheese bake for 10-15 minutes until the cheese is melted
  6. Leave to cool slightly and serve
By Amy Jones
Article source : http://www.shecookssheeats.co.uk/cheesey-veggie-pasta-bake/ 

FLUFFY CHOCOLATE MOUSSE

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FLUFFY CHOCOLATE MOUSSE
SERVES 6
SYNS PER SERVING: 1

INGREDIENTS:

  • 1 SACHET GELATINE
  • 511G/1LB 2OZ VERY LOW FAT NATURAL FROMAGE FRAIS
  • 3 SACHETS CADBURY HIGHLIGHTS HOT CHOCOLATE DRINK
  • 4 LEVEL TBSP ARTIFICIAL SWEETENER
  • 2 EGG WHITES*

METHOD

SPRINKLE THE GELATINE INTO A BOWL CONTAINING 100ML/3½FL OZ OF VERY HOT WATER AND STIR WELL UNTIL DISSOLVED. PLACE THE FROMAGE FRAIS IN A LARGE BOWL AND ADD THE HOT CHOCOLATE DRINK, MIX WELL UNTIL DISSOLVED.

MIX IN THE COOLED GELATINE. WHISK THE EGG WHITES UNTIL THEY STAND IN STIFF PEAKS, AND THEN FOLD INTO THE CHOCOLATE MIXTURE.

POUR INTO DISHES AND CHILL WELL UNTIL SET. * PREGNANT WOMEN, CHILDREN AND THE ELDERLY SHOULD NOT EAT RAW EGGS

I MADE THIS TODAY ANDS ITS LOVELY! I SPRINKLED A CRUSHED FUNSIZE PACK OF MALTESERS (19.5G) OVER IT TOO WHICH REALLY HIT THE SPOT FOR AN EXTRA 5 SYNS.

Diet Cola Chicken

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Serves: 4
Cook time: Ready in under an hour
Ready in: 30-60 Minutes
* Freezer friendly
SP Perfect for Extra Easy SP
Syns per serving: FREE

Diet cola chicken is one of Slimming World’s most popular and versatile dishes.

ingredients

  •     Low calorie cooking spray
  •     1 onion, finely chopped
  •     1 red pepper, 1 yellow and 1 green pepper, chopped into chunks
  •     2 garlic cloves, finely chopped
  •     4 skinless chicken breasts, cut into pieces
  •     2 tsp Worcestershire sauce
  •     4 tbsp tomato purée
  •     8 tbsp passata with onions and garlic
  •     1 tbsp dark soy sauce
  •     1 tsp dried mixed herbs
  •     330ml can diet cola
  •     200ml chicken stock
  •     200g sugar snap peas

Method

Place a large pan sprayed with low calorie cooking spray over a high heat.

Add the chicken, peppers and onion and stir-fry for 4-5 minutes, or until lightly browned.

Add the diet cola, stock, passata, tomato purée, garlic, Worcestershire sauce, soy sauce and dried mixed herbs and stir well.

Bring to the boil, cover, reduce the heat to medium-low and simmer for 12-15 minutes.

Add the sugar snap peas, stir and increase the heat to medium-high.

Cook for another 10-15 minutes, or until the chicken is cooked through and the veg is tender.

Tip: Try swapping diet cola for diet orange, for a tasty change.

CREDIT : http://www.slimmingworld.co.uk/recipes/diet-cola-chicken.aspx

Slimming World’s Baileys Cheesecake

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Cooking and cooling time: 45-60 mins
Syns per serving: 4

Ingredients

Low calorie cooking spray
10 ginger biscuits
3 egg whites
4 tsp powdered gelatine
450g quark
500g fat free natural fromage frais, plus 4 tbsp, sweetened to taste, to serve
4 tbsp Baileys Irish Cream liqueur
3-4 tbsp sweetener
25g chocolate curls, to decorate (or use grated milk chocolate)


Method

1. Preheat the oven to 190°C/170°C Fan/Gas 5.

2. Spray a 20cm spring clip cake tin with low calorie cooking spray and line with baking parchment.

3. Put the biscuits in a polythene bag and crush with a rolling pin.

4. In a bowl, lightly beat 1 egg white, add the biscuit crumbs and mix well. Press evenly over the base of the cake tin and bake for 15 minutes or until firm and golden. Leave to cool.

5. Dissolve the gelatine in 4 tablespoons of boiling water.

6. Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff peaks form, then fold into the quark
mixture along with the gelatine. Pour on to the biscuit base, smooth the top and chill for 3 hours or until set.

7. Release the cheesecake from the tin and pile the extra fromage frais into the middle. Crumble over the chocolate curls to decorate and slice to serve.

*Remember pregnant women and babies are advised not to eat raw or partially cooked eggs.


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