https://www.youtube.com/watch?v=NQvqu3oAlaM
Here I show you how to make slimming world ferrero rocher which are 2 syns each. Some make them half the size for 1 syn each.
Some class the ryvita as their healthy extra b too so less syns.
Makes 9.
Ingredients 6 ryvita dark rye crispbreads 2 tbsp Nutella 1/2 sachet of cadburys highlights 9 mini bun cases
SOURCE : https://www.youtube.com/watch?v=NQvqu3oAlaM
https://www.youtube.com/watch?v=0_oT_6LIxUw
ARTICLE SOURCE : http://www.slimmingworld.co.uk/recipes/chocolate-mug-pudding.aspx
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Syns per serving:
Original: FREE
Extra Easy: FREE
Ingredients:
4 thick pork Loins, all fat removed
Fry Light
2 onions, chopped
Free vegetables of your choices (fresh or frozen) carrots, baby sweetcorn, courgettes, peppers
400g can tomatoes (chopped or plum)
500ml passata
Schwartz Piri Piri Seasoning (we used 2 level tbsp, and you can use more or less to your taste)
2 chicken stock cubes
Mixed herbs
Salt and pepper
Method:
1. Preheat the oven to 180°C/gas 4. Seal the pork in a frying pan, then place in a large oven tray sprayed with Fry Light
2. Roughly chop your vegetables (if using frozen there’s no need).
3. Boil the kettle and place the canned tomatoes, passata, mixed herbs, salt and pepper and the stock cubes into a large jug. Gradually add the piri piri seasoning, tasting as you go. Add approximately 50ml of boiling water and stir until the stock cubes have dissolved.
4. Place the vegetables over the pork in the tray, and then pour over the seasoned tomato mixture. Place in the oven for around 25-30 minutes minutes or until the pork and vegetables are thoroughly cooked.
5. Serve with either salad and/or couscous.
SOURCE : http://www.socialslimmers.com/slimming-world-recipes/50-piri-piri-pork-slimming-world.html
Serves: 1
Prep time: 15 minutes
Cook time: 25 minutes
Syns per serving:
Original: FREE
Extra Easy: FREE
Add 6 Syns if not using Cheddar as a Healthy Extra on Original and Extra Easy.
Ingredients:
½ small red onion, chopped
½ red pepper, chopped
1 small clove of garlic, crushed
1 tbsp stock, made from Vecon/Bovril
2 vine tomatoes, skinned and chopped
1 tbsp tinned tomatoes
1 tsp tomato puree
1 tsp oregano
1 chicken fillet
Fry Light
40g low fat hard cheese, grated
1 cherry tomato, halved
fresh basil, roughly chopped
Method:
1. Place the onion, pepper and garlic in a small saucepan with the stock and simmer for a few minutes.
2. Add the vine tomatoes to the pan, then the tinned tomatoes, tomato puree and oregano. Cut the chicken fillet in half horizontally, being careful not to cut it the whole way through. Fold open to make a butterfly shape. Spray a non-stick frying pan lightly with Fry Light then fry the chicken to give colour on both sides. Place the chicken on a baking tray and place in the oven, 220ºC/Gas 7 for 15-20 minutes.
3. When cooked, place the tomato mixture on top of the chicken. Add the cheese and sprinkle with basil. Place the cherry tomato on the top, then put back in the oven for 5 minutes.
4. Serve with a huge crispy salad, a Healthy Extra (on Original) jacket potato or roasted vegetables.
SOURCE : http://www.socialslimmers.com/slimming-world-recipes/51-pizza-topped-chicken-slimming-world.html
Serves: 4
Cook time: Ready in about 1 hour
Ready in: Over 60 Minutes
Freezer friendly
Syns per serving: ½
This simple chicken and mushroom pie recipe will be a huge hit with the whole family!
ingredients
method
Preheat your oven to 220°C/200°C Fan/Gas 7. Boil the potatoes in a large saucepan of boiling water for 15-20 minutes, or until tender. Drain, return to the pan and add the vegetable stock. Mash until smooth, season and set aside.
Preheat a large, non-stick pan over a medium heat and cook the chicken breasts for 8-10 minutes on each side, or until cooked through. Allow to cool slightly and cut into large, bite-size pieces and set aside.
Spray a pan with Frylight. Add the leeks, bacon, spring onions, garlic and mushrooms. Stir-fry over a high heat for 6-8 minutes. Stir in the stock, gravy granules and mustard powder. Season, bring to the boil, then simmer gently for 5-6 minutes, or until slightly thickened.
Remove from the heat and stir in the chicken chunks and tarragon. Spoon this mixture into four individual pie dishes, or one medium-size one. Top each pie with the mashed potato to form a ‘lid’ and brush with beaten egg. Bake in the oven for 20-25 minutes or until bubbling and golden.
ARTICLE SOURCE : http://www.slimmingworld.co.uk/recipes/chicken-and-mushroom-pies.aspx
Syn Free
Method
Place the potatoes, onion, garlic, leek and stock in a large saucepan.
Leave to simmer for around 30 mins on a low heat or until all the veg is cooked and soft
Add the horseradish and stir through and mix in well
I put half the mixture in the blender at a time and blitzed until completely smooth, but you can blend to any consistency you like! Add the salt and pepper to taste.
Serves 2
Ingredients
1 Onion, finely sliced (s)
1 Knorr dark beef stockpot
1 Tomato, thinly sliced (s)
1 Lettuce leaf, cut into 4 (s)
2 x 60g Wholemeal Bab (2 Heb/2= 1Heb per person)
60g Mozzarella (2 Hea/2= 1Hea per person)
250g Lean beef mince (p)
Method
In a frying pan, sprayed with frylight, cook the mince until browned, add the onions, and cook until soft.
Add the stockpot & blend in. cook on a low light for 20 mins.
Cut the Bab in half, lengthways & place in the bottom of the dish, add the lettuce, cover with the mince, then add the tomato & sprinkle the cheese over the top.
Heat the grill then grill the cheese until it has melted.
Add tomato sauce if required. Serve with a side portion of SW chips!
SOURCE : http://www.socialslimmers.com/slimming-world-recipes/3969-burger-bowl.html
Serves 4
Ingredients
250g Extra lean beef Mince (p) (8/4=2pp per person)
120g Mature cheddar, grated (4Hea/4=1 Hea per person) (15/4=3.75pp per person)
400g Chopped tomatoes (s) (0pp)
410g Baked beans (p) (f) (10/4=2.50pp per person)
1 Beef Oxo cube (0pp)
1 Onion, finely chopped (s) (0pp)
1 Tbsp. Worcester sauce (0pp)
1 Tsp Dried Basil (0pp)
6 Sainsbury’s “Basic Lasagne sheets” (f) (12/4=3pp per person)
100g Brown mushrooms, sliced (s) (0pp)
20cm x 24cm Lasagne dish (Approx size)
Salt & Pepper
Method
Pre-heat the oven to 180C.
Cook the meat in a frying pan sprayed with frylight until it’s browned, crumble the Oxo cube in to the pan, add the onions & Worcester sauce, mix well cook for 5 mins until onions are soft.
Add the tomatoes, mushrooms & basil, cook for 10 mins.
Put a layer of the mince in the Lasagne dish, cover with 3 sheets of pasta, cover with baked beans, add another layer of pasta sheets, cover with the remaining mince, cover with foil & place in the oven for 20mins, remove add the cheese & return to the oven until the cheese has melted.
SOURCE : http://www.socialslimmers.com/slimming-world-recipes/4412-baked-bean-lasagne.html
Serves 2
Ingredients
250g Lean beef mince (p)
100g Wild rice
1 Onion, finely chopped (s)
1 Knorr Dark Beef stockpot
1 Tomato, thinly sliced (s)
1 Spring onion, finely chopped (s)
1 Tbsp. Worcester sauce
2 Romaine lettuce, 1 per person, (s)
Salt & Pepper
Method
Cook the rice as per instructions on the packet.
In a frying pan, sprayed with frylight, cook the onion for 5 mins then add the mince, brown all over & break up any lumps. Add the stockpot & allow to melt, mixing to coat the mince, add the Worcester sauce, cook for 20 mins.
In the meantime cut the lettuce & wash, place on the plate, slice the tomato into thin slices & place between the lettuce, then add the spring onions.
When the rice has cooked, drain then add to the mince, mix well then place the mince in the lettuce leaves, season & enjoy.
SOURCE : http://www.socialslimmers.com/slimming-world-recipes/4410-beef-mince-romaine-lettuce.html
