Blog Page 135

Delicious Leek & Ham Bake 

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Serves 2

Ingredients

1 x 395g ASDA smart price macaroni cheese (3 Syn/2=1.5syn per person)
2 Large leeks cut into 2cm sections (s)
8 Slices of Ham, cut into small pieces (p)
60g Cathedral City mature cheddar (2Hea/2=1Hea per person)
S & P

Method

In a liquidizer, reduce the macaroni cheese to a smooth paste, set aside.
Wash the leeks well to remove any dirt.
Boil the leeks for 10mins then drain. Return to the saucepan.
Add the ham & macaroni cheese & mix well, season to taste, share out between 2 oven-proof dishes (18x12x3cm).Top with half the cheese on each dish.
Bake at 180C for 20-30 mins until the cheese has browned.

Amazing Leek & Sausage Bake 

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Serves 2

Ingredients

1 Large Leek, sliced lengthways, then cut into 3cm sections (s)
1 Schwartz 4 cheese mix (9syns/2=4.5 syns per person)
2 Sainsbury’s “B.G.T.Y” extra lean Cumberland sausages (2 syn/2=1 syn per person)
300ml Skimmed milk
Aromat seasoning
* optional. 30g Cheddar cheese (1Hea/2=0.5 syns per person)
(B.G.T.Y=Be Good To Yourself)

Method

In a frying Pan, sprayed with frylight, cook the sausages until browned, remove & cut each sausage into 4, return the sausage to the pan and brown the cut ends, remove & set aside.
Boil a pan of salted water, when boiling drop the leek in, boil for 5 mins then remove & drain.
In the same saucepan make the cheese mix as per instructions on the packet, return the leeks & mix well, cook for a further 5 mins then tip into an oven-proof dish, add the sausage & sprinkle with Aromat.
*Add cheddar if you want more cheese flavour.
Cook in a pre-heated oven at 180C for 10 mins or until the topping has gone brown.
Serve with a side salad.

Lime & Sweet Chilli Chicken

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Serves 2

Ingredients

½ Tsp smoked paprika
1 Lime zest & juice (s)
2Tbsp sweet chilli sauce (3syn/2=1.5 syn per person)
400g Sainsbury’s mini fillets (s)
S&P

Method

In a glass bowl, add the juice & zest of the lime, chilli sauce, paprika & chicken, mix well, cover and marinate for at least 30 mins in the fridge.
In a shallow pan, sprayed with frylight, on a medium heat, cook the chicken, (throwing away the marinade) turning from time to time for about 15 mins until the chicken is cooked.
Serve on a bed of salad.

Louisiana Spicy Chicken & Rice

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(Adapted from “Pan-Cooked Chicken Dishes”)
Serves 2

Ingredients

1/2 tsp Paprika
1 Onion, finely sliced(s)
1 Red pepper, cut into fine slices, deseeded (s)
1 tsp dried thyme
2 Garlic, finely chopped (s)
2 chillies, deseeded & finely chopped (s)
2 tbsp shredded flat leaf parsley
2 tbsp Schwartz perfect shake “chicken”, herb & spice blend
4 Chicken thighs, de-skinned & de-boned cut into chunks (p)
6 chopped tomatoes (s)
100g long grain rice
225mL stock, made from a Knorr “chicken stockpot”
A few drops of Tabasco

Method

Prepare the chicken & cut into chunks.
In a frying pan, sprayed with Fry Light, cook the chicken, seasoned with the chicken blend, until browned, add the peppers & onion, cook until soft, add the rice, chillies, and paprika, cook until the rice is coated with the juices from the pan.
Add the stock & cook for 10 mins, add the thyme, tomatoes, & simmer, covered for 20 mins. Sprinkle a few drops of Tabasco & season to taste.
Add the parsley and serve.

Blueberry Pancakes with Maple Syrup

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Approx 2 syns on all plans
Ingredients
1 egg, separated
1-2 teaspoons Splenda

a few drops vanilla extract
25g blueberries (approx 1 syn when cooked)
2 tablespoons Joseph’s Sugar Free Maple Syrup (1 syn) (see below)
Fry Light

Method
Whisk the egg white until it forms soft peaks
Mix the egg yolk, Splenda, vanilla extract and blueberries together in a separate bowl
Using a metal spoon, gently stir a tablespoon of the whipped egg white into the yolk mixture, then add the rest of the egg white and fold gently, preserving as much of the air as you can
Put a frying pan onto a medium heat and spray with Fry Light
Put spoonfuls of the mixture into the pan and flatten slightly – you should get 4 or 5 pancakes from the mixture
Cook gently until the underside is lightly browned and then take great care to turn the pancakes – they are very delicate and so like me you may end up with one or two damaged ones, but they all taste the same!
Continue cooking until the second side is golden and the centres of the pancakes are lightly cooked
Serve with the maple syrup

Credits : Lowsynlife.com

Slimming World’s ham and Portobello mushroom ring pizza

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This family-sized Slimming World’s ham and Portobello mushroom ring pizza is a healthy alternative to your usual Saturday night takeaway. It takes under an hour to make the pizza dough and sauce from scratch, prepare the toppings and cook. Garnish with fresh rocket leaves and enjoy

Ingredients
125g strong bread flour
1 x 7g sachet instant active yeast
1 tsp salt
4 shallots, finely chopped
3 garlic cloves, crushed
2 tsp dried oregano400g can chopped tomatoes
4 tbsp tomato puree
Small handful of finely chopped fresh basil
Salt and freshly ground black pepper
75g Portobello mushrooms, sliced, halved or quartered
100g lean ham, visible fat removed, cut into bite-sized pieces
Small handful of roughly chopped fresh oregano
Large handful of rocket leaves
Method
Put the flour into a large bowl and stir in the yeast and salt. Make a well in the middle, pour in 75ml of warm water and mix with a wooden spoon until you have a soft, fairly wet dough. Dust a surface very lightly with flour, turn out the dough and knead for 5 minutes until smooth. Cover until you’re ready to roll it out.

Put the shallots, garlic, oregano, chopped tomatoes, tomato puree and most of the basil into a saucepan. Cook over a medium-low heat for 25 minutes, until you have a thick, spreadable sauce. Season well, then scatter over a little more basil.
Preheat the oven to 200°C/Fan 180°C/Gas 6.
On a very lightly floured surface, use a rolling pin to roll out the dough (we’ve used ring-shaped pizza).
Slide it onto a preheated baking sheet, lined with non-stick baking parchment, and spread with the tomato sauce.
Arrange the mushrooms and ham over the top of the pizza, scatter with the oregano and bake for 15-20 minutes, or until the mushrooms are tender and the base is golden.
Fill the middle with rocket leaves and serve hot.

Credit: Recipe taken from Slimming World’s Fakeaways book, which is available in all Slimming World groups priced £4.95/€7.95. For more delicious recipes or to find your nearest Slimming World group visit http://www.slimmingworld.com or call 0844 897 8000. Photo: Slimming World’s Fakeaways/Gareth Morgans.

credits : http://www.goodtoknow.co.uk

Slimming World’s apple posset

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This guilt-free Slimming World’s apple posset are so simple to make and taste delicious too. They’re a light dessert that the whole family can enjoy. Possets have been on the menu in Britain for hundreds of years, although originally they were served as sweetened drinks to cure colds! The modern version is a deliciously light pud with a hint of lemon that will really put a spring in your step.

Ingredients
4 large apples, peeled, cored and chopped, plus sliced apple to decorate
2 tbsp sweetener
1 tbsp lemon juice
2 large egg whites
Mint sprigs, to decorate

Method
Put the apples in a saucepan with 150ml of water and a tablespoon of the sweetener. Bring to the boil over a high heat, reduce the heat to low and cook for 10 minutes or until tender.
Transfer the apples to a food processor and blend until smooth. Sieve the mixture into a bowl, stir in the lemon juice and set aside to cool.
Whisk the egg whites until soft peaks form then whisk in the remaining sweetener until the mixture is shiny and stiff.
Carefully fold the egg whites into the apple mixture until well combined then spoon into chilled dessert glasses or bowls.
Chill for 2-3 hours and decorate with apple slices and mint sprigs to serve.

Credit: Recipe taken from Slimming World’s Food Glorious Food book, which is available now in all Slimming World groups priced at £4.95. Visit our website or call 0844 897 8000 to find your nearest group. Photo: Slimming World’s Food Glorious Food/Lara Holmes.

Credit : http://www.goodtoknow.co.uk

Slimming World’s orange and raspberry bites

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Ingredients
low calorie cooking spray
4 eggs, separated
4tbsp sweetener
grated zest and juice 1 large orange
150g self-raising flour
1 level tsp baking powder
For the topping:
100g extra-light soft cheese, chilled
100g Quark, chilled
2 level tbsp icing sugar, sifted
grated zest ½ orange
200g raspberries
You can bake and ice this in advance and keep it chilled for up to 3 days. Slice and decorate with raspberries when you’re ready to eat.

Method
Preheat the oven to 180C, gas 4. Grease a 22cm x 22cm cake tin with low calorie cooking spray and line with greaseproof paper.
Put the egg yolks and sweetener in a large bowl. Add the orange zest and juice. Using an electric whisk, beat for 5 minutes until pale and slightly thickened.
In a clean bowl, whisk the egg whites until soft peaks form. Gently fold into the egg yolk mixture. Sift the flour and baking powder into another bowl and gently fold into the eggs.
Spoon the mixture into the prepared tin and bake for 20-25 minutes or until golden and firm. Cool in the tin for 10 mins then turn out and cool completely.

For the topping, put the soft cheese, Quark, sugar and most of the orange zest into a bowl and stir well. Whisk briefly to create a smooth topping – take care not to over-beat or the mixture will be too loose. Spread evenly over the cake. Chill for 10 mins then sprinkle over the remaining orange zest, cut into 16 squares and top each one with raspberries.
You can bake and ice the cake in advance and keep it chilled for up to 3 days. Slice and decorate with raspberries when you’re ready to eat.

Credits : http://www.goodtoknow.co.uk/

Luscious Lemon Mousse

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Syn Free
Ingredients;

Grated rind and juice of 2 lemons
8 level tbsp canderel
3 eggs separated
2 tbsp hot water
1 sachet gelatine
6oz very low fat fromage frais
1 egg white
pinch of salt OR cream of tartar

Method;
1. Put grated lemon rind and juice in a bowl with canderel and egg yolks.
Stand over a saucepan of simmering water and whisk until lemon in colour
(10- 15 minutes)
2. Pour hot water into a basin and sprinkle over gelatine – stand in a
saucepan of simmmering water until gelatine has dissolved.
3. Stir dissolved gelatine into lemon custard mix and leave until beginning to
set. Fold the fromage frais into the setting lemon mixture .
4. Whisk the 4 egg whites with the salt or cream of tartar until peaking and
fold the setting lemon mixture in with a metal spoon.
5. Pour into a mousse dish and refridgerate for 2 – 3 hours.
There you go – free lemon mousse – perfect for dinner parties or scoffing on
your own!

Slimming World’s Quorn cottage pie

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Ingredients
Low calorie cooking spray
2 large onions, chopped
2 celery sticks, trimmed and finely chopped
2 large carrots, peeled and diced
500g Quorn mince
400g can chopped tomatoes with garlic and herbs
1tbsp Worcestershire sauce (optional)
300ml hot vegetable stock
Salt and freshly ground black pepper
415g can baked beans
750g new potatoes, unpeeled and scrubbed

Method
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Spray a large, deep frying pan with low calorie cooking spray. Add the onions, celery and carrots and stir-fry for 4-5 minutes. Stir in the Quorn, tomatoes, Worcestershire sauce (if using) and stock. Bring to the boil, cover and simmer for 20 minutes. Season to taste and stir in the baked beans.
Meanwhile, cook the potatoes in a pan of lightly salted boiling water for 15 minutes until tender. Drain well and roughly crush with the back of a fork.
Tip the Quorn mince mixture into a large ovenproof dish, spoon over the potatoes to cover and bake for 20-25 minutes until golden.
Serve hot with vegetables of your choice.

credits : http://www.goodtoknow.co.uk/