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SYN FREE CHEESE SCONES

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Hi Slimmers, What I love about Slimming world is that we can eat as much as we want and still lose weight, there’s lots of foodrecipe and quick meals and this one is one of my favourite, it tastes absolutely amazing
Ingredients :
pkt instant mash
2-3eggs,ff 3/4 of a 500g tubcottage cheese
cheese from healthy xtra seasoning

Method :

combine all ingredients until a pastry consistence i added a little water roll out to thickness desire cut into rounds and bake at 180 for 15-20 mins or until golden.

Amazing Diet Coke Chicken

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This Amazing Diet Coke Chicken is delicious, easy to make and tastes just fabulous.
Ingredients
2 chicken breasts, cut into chunks
1 onion, diced
1 can diet coke
6 tbsp passata
Splash of Worcestershire sauce
Splash of soy sauce
1 tsp garlic granules
1 tsp chinese five spice
1 oxo cube
Quarter tsp chilli flakes (optional)
Any veg you like – I’ve used mushrooms, peppers and mangetout

Method
In a large pan, fry the onion & chicken in frylite until the meat is sealed.
Mix the diet coke, passata, Worcestershire sauce, soy sauce, garlic, 5 spice and chilli flakes in a bowl, then pour over the chicken.
Sprinkle the oxo cube over the top and mix well.
Simmer for 30 minutes, then add your veg.
Continue to simmer until your veg is cooked, and the sauce thickens slightly.
Serve with cooked rice.
Syn free.

Delicious Bacon and Chicken Quiche

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Ingredients :
4-5oz Lean Bacon
2 thighs or 1 chicken breast
3 eggs
8oz v.l.f. cottage cheese
Seasoning to taste

Method :

Slightly grill the bacon and chop it up.
Chop the chicken into bite size pieces and using Fry light, fry them.
Beat the eggs and add the cottage cheese, then add the bacon and chicken.
Mix everything together and pour into a Flan dish.
Cook in a preheated oven at 200oC, 4000F or Gas Mark 6 for 15 minutes
(ensuring the chicken is cooked through).

The Most Efficient Drink For Losing Belly Fat

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Cynthia Sass, the nutritionist that actually “made” this drink, called “Sassy” in her honor, says that this magical water has amazing impacts on the intestinal system and substantially alleviates bloating.
Components:
8 glasses of water
1 tsp grated ginger root
1 medium-sized cucumber, peeled off and cut into slices
1 medium-sized lemon cut into slices
12 fresh mint leaves and 1 tsp dried out mint
Prep work and Consumption:
Mix all the ingredients in a large bowl, leave them over night, and it is ideal if you keep the bowl in the refrigerator. Consume 4-5 glasses during the entire day.

You can start consuming it in the morning prior to your breakfast for much better and instantaneous outcomes. You will feel like you have actually lost 1 kilo after the very first two hrs.
Nutritionists state that by normal consumption of this drink and moderate exercising, it would thaw the belly fat and also help you finally get that sexy and flat stomach.
Folks that have consumed this beverage frequently say that the results they accomplished are greater if you take into consideration that you could possibly lose approximately 12 kilograms, certainly by adhering to a correct diet program too.
This “Sassy” water is not advised for pregnant women as well as nursing moms, neither for people having belly troubles or allergy to any of the components noted above!

Mini Quiche Salad

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Serves 2
Ingredients
1 Onion, finely chopped (s)
2 Slices of Ham, finely chopped (p)
2 Eggs, whisked (p)
4 Medium mushrooms, finely chopped (s)
30g Strong Cheddar, grated (1Hea/2=0.5 Hea per person)
175mL Skimmed milk (1/2Hea/2= 0.25Hea per person)
S & P
Kettle of boiling water

Method

Preheat the oven to 180C.
In a small pan cook the onions & mushrooms until soft, set aside to cool.
In a mixing bowl, mix together the eggs, ham, onion, mushrooms, cheese & milk, season.
Place the mix into 2 ramekins, make a “bay Marie” with a shallow oven-proof tray with a wire rack inside, place the ramekins on the rack & half fill the tray with boiling water, place in the oven & cook for 25-30 mins until risen & cooked.
Serve on a plate of salad.

Mexican Treat

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Serves 2
Ingredients
1 Jalapeno pepper, finely sliced (s)
1 Red chilli, finely chopped & deseeded (s)
1 Onion, finely chopped (s)
1 tbsp. Mexican seasoning (Tesco)p
1 Pack of Bob’s Mexican sausages (p)
100g Wild rice
300mL vegetable stock
400g Black eyed beans, drained (p) (f)
400g Red kidney beans, drained (p) (f)
400g Chopped tomatoes (s)
* Bob Willock Butchers 251 Longmore Rd. Shirley. Solihull B90 3ER 0121-744-2194

Method
Cook the rice as per packet instructions, drain & set aside.
In a hot oven, set to 160C, cook the sausages, about 15-20 mins.
In a frying pan, sprayed with frylight, cook the onion, jalapeno pepper & chilli until soft, add the black eyed beans, red kidney beans, stock & seasoning, mix together, bring to the boil & cook until the liquid has almost gone then add the rice, mix well & plate up with the sausages.

Delicious Macaroni Cheese

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Serves 2
Ingredients
½ tsp English mustard
60g Strong cheddar cheese (2Hea/2= 1Hea per person)
100g Macaroni pasta
395g ASDA smart price macaroni cheese (3 Syn/2=1.5syn per person)
S&P

Method

Empty the contents of the macaroni cheese into a food processor & reduce the contents to a paste.
Boil a saucepan of water, when hot add the macaroni & cook for 10 mins, drain & set aside.
In a mixing bowl, mix all the ingredients together.
Pre-heat the oven to 180C & prepare an oven-proof pasta dish, empty the contents of the mixing bowl into the pasta dish & cook for 20 mins or until the topping has started to turn brown.

Mexican Rice Salad

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(based on a SW recipe)
Serves 4
Ingredients
1 Red pepper, finely sliced (s)
1 Red chilli, finely chopped & deseeded (s)
1 Lime, zested & juiced (s)
1 tbsp. Mexican seasoning (Tesco)
3 Spring onions, finely chopped (s)
100g Wild rice
200g Black eyed beans, washed & drained (p) (f)
200g Red kidney beans, washed & drained (p) (f)
S & P

Method

Cook the rice as per the packet instruction, drain then cool in cold water, drain again & chill.
In a large glass bowl mix the ingredients together, including the rice, season then cover, place in the fridge until mealtime.

Porcini Mushroom Risotto

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Serves 2
Ingredients
1 Cupful of frozen peas (p) (f)
1 Veg. stockpot
1 Lemon (s)
25g Dried porcini dried mushrooms (s)
100g Arborio rice
Parmesan cheese (60g/2=1Hea per person)
S&P

Method

Soak the mushrooms in a bowl filled with hot water, leave for 10 mins then drain the liquid, saving it in a separate bowl.
Chop up the mushrooms into small pieces. Pour the liquid through a sieve & disregard the last few drops with the bits in, add the stockpot, add more hot water to make up 750g of stock, pour into a saucepan and keep it simmering on a low heat.
In a large saucepan, sprayed with frylight, start to heat the rice, add the juice of the lemon & stir until the rice is coated, add 2 ladles of the stock, turn the heat to medium & keep on adding the stock, then allowing it to be infused before adding more.
When half the stock has been used add the mushrooms & mix well continue until almost all the stock has been used then add the peas, season, continue until all the stock has been used, then reduce the heat & allow the stock to be reduced to below the top of the rice, turn the heat off and grate parmesan cheese over the rice, mix, cover with a lid for 5 mins, plate up in warmed dishes, add more cheese to taste.

Low Syn Pizza’s

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Serves 1
Ingredients
1 Warburton’s soft brown sandwich “thin” (5 syn /2= 2.5 syn per ½ slice)
1tsp Oregano
1tbsp Tomato puree (s)
30g Strong cheddar, grated (1Hea)
400g Chopped tomatoes (s)

Method
In a small saucepan cook the tomatoes on a high heat to boil down the liquid, add the tomato puree, reduce to a smooth constancy, set aside.
Pre-heat the oven to 200C, use a pizza stone if you have one.
Using a shallow flat pan, brown both sides of the “thins” remove, coat with the tomatoes, sprinkle with the cheese, place in the oven for 10 mins, remove & enjoy!