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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

Pea and ham soup

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  • Serves: 4
  • Cook time: 40 mins
  • Ready in: 30-60 Minutes
  • * Freezer friendly
  • Syns per serving: FREE

A lovely, filling soup, it’s perfect for flasks to provide tasty flavour on the go!

ingredients

  • 1 onion, peeled and finely chopped
  • 1 medium potato, peeled and finely chopped
  • 800ml vegetable stock
  • 400g frozen peas
  • 2 tbsp finely chopped fresh tarragon
  • 200g lean ham, diced
  • Salt and freshly ground black pepper
  • Tarragon sprigs to serve


method

  1. Place the onion, potato, stock and peas in a large saucepan. Bring to the boil then reduce the heat and simmer gently for 20 minutes or until the potatoes are tender.
  2. Stir in the tarragon and using a hand held blender, process the soup until smooth.
  3. Stir in the ham, reserving some for garnish, and bring back to the boil.
  4. Season to taste and sprinkle with the remaining ham and tarragon sprigs before serving.


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

Syn Free Minestrone Soup

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  • Serves: 4
  • Prep time: 25 minutes
  • Cook time: 1 hour 5 minutes
  • Ready in: Over 60 Minutes
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving: FREE

 

This satisfying pasta soup provides a tasty alternative to many canned soups.

ingredients

  • 1 onion, 3 carrots, 2 potatoes, 3 tomatoes and 2 parsnips
  • 125g each spinach and cabbage
  • Low calorie cooking spray
  • 1 litre of vegetable stock
  • 3 tsp Italian seasoning
  • 7 tbsp passata
  • 150g dried pasta
  • 400g can butter beans, drained
  • Freshly ground black pepper
  • Freshly chopped thyme


method

  1. Roughly chop the vegetables. In a pan sauté the onion in low calorie cooking spray. Add a little stock and the Italian seasoning and cook for 2-3 minutes. Add the remaining stock, carrots, potatoes, tomatoes, parsnips and passata and simmer for about 1 hour (add water if you want a runnier soup).
  2. Add the pasta and cook until almost tender. Stir in the spinach, cabbage and beans and cook for a further 3 minutes.
  3. Slow-cooker alternative: Brown your onion in a frying pan using low calorie cooking spray for 2-3 minutes. Spray your slow cooker with low calorie cooking spray and add all the ingredients except the pasta. Cover and cook on ‘medium’ for 4 to 6 hours. 45 minutes before serving add the pasta.
  4. Season with black pepper and serve garnished with thyme.

Tip: You can vary the vegetables, beans and herbs you use when making this soup.


SOURCE : https://www.slimmingworld.co.uk/recipes/chunky-minestrone.aspx

Chicken Supreme

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  • Serves: 2
  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Ready in: 30-60 Minutes
  • * Freezer friendly
  • SP Perfect for Extra Easy SP
  • Syns per serving: FREE

This delicious Free recipe is packed full of Speed and Protein foods, making it fantastic for anyone on Extra Easy SP.

ingredients

  • 1 480g large onion, finely chopped
  • 300g button mushrooms, cut in half
  • 1 tsp garlic granules
  • 2 skinless and boneless chicken breasts, thickly sliced
  • 4 back bacon rashers, visible fat removed, roughly chopped
  • 100g quark
  • 100ml chicken stock
  • 1 tsp mustard powder
  • Salt and freshly ground black pepper
  • 1 tsp dried parsley

method

  1. Spray a medium non-stick frying plan with low calorie cooking spray and place over a low-medium heat. Add the onions and garlic granules and fry for 5 minutes or until lightly browned, stirring frequently. Add the chicken, bacon and mushrooms and cook for a further 10 minutes. Meanwhile, in a large bowl add the quark, chicken stock, mustard powder and salt and pepper. Mix really well until it makes a thick sauce.
  2. Pour the sauce into the frying pan, stir really well and simmer for 5-10 minutes. Sprinkle with parsley and serve with at least ½ plate of Speed food veggies.

Tip: For an Extra Easy SP meal, enjoy with at least ½ plate of Speed food veggies. For this meal we’re tucking into butternut squash mash, green beans and roasted vine tomatoes.

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

 

Spicy barbecue sauce – Recipes

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  • Serves: 4
  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Ready in: Less than 30 Minutes
  • * Freezer friendly
  • Syns per serving: 1

This is the perfect accompaniment for grilled steaks, pork, lamb, chicken and burgers.

ingredients

  • 1 tsp oil
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 200g can chopped tomatoes
  • 1 level tbsp tomato purée
  • Juice of ½ lemon
  • 1 level tsp Dijon mustard
  • Few shakes of Worcestershire sauce
  • 1 tsp chilli powder or few drops Tabasco sauce
  • 1 level tbsp tomato ketchup
  • 1 tbsp wine vinegar
  • Salt & freshly ground black pepper


method

  1. Heat the oil in a small pan and saute the onion and garlic over a low heat until soft golden and translucent.
  2. Add the canned tomatoes and tomato purée and cook gently until the sauce reduces and thickens.
  3. Stir in the remaining ingredients and season to taste with salt and pepper. Serve hot with grilled food

Tip: Switch Worcestershire sauce for any Free alternative to make the recipe vegetarian friendly


SOURCE : https://www.slimmingworld.co.uk/recipes/spicy-barbecue-sauce.aspx

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