Blog Page 4

Syn free Spicy pepperoni (slimming world friendly)

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Spicy sausages like pepperoni are very high in syns as they are usually very high in fat but this recipe makes a very low fat and syn free pepperoni. I love to use pepperoni in recipes and thought could use this sliced on slimming world pizzas or in a pasta sauce or even for snacking I think it’s very versatile.
I scoured the web for recipes that would be suitable for slimming world and found this one from ‘Tammy’s recipes’ but altered it to use what we can easily get in the UK and it worked really well. (Thanks Tammy!)
Ingredients:
2 lbs minced beef (less than 5% fat)
2 teaspoons ground black pepper
2 teaspoons mustard seeds
1 1/2 teaspoons crushed fennel seeds
1 tsp chili flakes
1/2 teaspoon garlic granules
1 teaspoon paprika
2 teaspoons salt

Method:

1. Combine seasonings in a little dish then add to the minced beef and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.

2. Form meat into two log shapes (about 8 inches long) and put on a grill pan and bake at a very low heat 100/200F/gas 1/4 for four hours and turn them every hour.

3. After cooking they should be fairly dry and firm, Allow meat to cool. Chill and then slice thinly. Refrigerate for up to 1 week or freeze for longer storage.

Credit : http://vicki-kitchen.blogspot.com

Amazing speedy one pot pasta dinner

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Always in the search for quick and easy recipes I came across this one on the blog ‘Apron Strings’ (http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/)
I thought it would be brilliant to adapt to make it Slimming World friendly , I made it this morning and am very impressed its really tasty, only took 10 minutes to make and is syn free (whoop! whoop!)
I am looking forward to making variations of this too adding maybe ham or mushrooms or cooked chicken maybe. The fact you cook the pasta in vegetable stock and tomatoes in the pan makes the sauce really thick and tasty. I added some spare cherry tomatoes I had lying around but the recipe I’ve given is just the basic one.
The recipe makes a big pot of it so think it would easily serve four hungry people wish I’d known this when had three hungry teenagers to feed as its very economical too!
Ingredients:
1 packet linguine (500g) break into half lengths
1 can chopped tomatoes
4 cloves garlic (crushed)
1 large onion (sliced)
1/2 tsp chili flakes (if liked)
2 tsp dried oregano
2 tsp dried basil
2 pints vegetable stock
salt and pepper

Method:

Take a LARGE saucepan (a pressure cooker base would be good). Place all the ingredients apart from the salt and pepper into the pot and stir very well together cover with a lid and bring to the boil.

Simmer for 10 minutes still covered but stir well every 2 minutes to stop the pasta sticking to the bottom of the pot.

After 10 minutes almost all the liquid will have evaporated and the pasta should be cooked, Take a bit to taste and if not cooked as you like it just simmer a little longer but keep stirring every few minutes. I didn’t add any salt as the vegetable stock was salty enough just added some freshly ground black pepper.

Stir well and serve.

Syn free on extra easy and green

Credit : http://vicki-kitchen.blogspot.com

Spicy Cajun rice and beans

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I made this after it being taster night in class not knowing what to make and seeing what I had in the fridge and cupboards. It’s vegetarian but could easily add some chicken or prawns to it or serve it as a filling side dish with a piece of chicken or fish.
It’s easy to make but you do have to keep an eye on it as the rice can stick to the pan, Also this makes a LOT so you may want to halve the recipe but my son loved it so has had it for his lunch most days this week.
Ingredients:
8oz long grain rice
2 pints vegetable stock (from a cube is fine)
1 large onion (chopped)
2 cloves garlic (crushed)
1 large can blackeyed beans (drained)
2 peppers (chopped)
1 can sweetcorn (drained)
2-3 tsp Cajun spice mix
low calorie spray oil
salt and pepper

Method:

Spray a large saucepan with spray oil and over a medium heat fry the onion and garlic until the onion is soft. Add the peppers and Cajun spice and fry for a few more minutes then add the rice and fry for another minute.

Add the stock and peppers and over a lowish heat leave to simmer until the stock has almost all absorbed but keep stirring every now and then so the rice doesn’t stick to the pan.

Taste to check if the rice is cooked if not add a little boiling water and leave to cook a little longer. Add the drained beans and corn and mix well. Cook for another couple of minutes just to warm the beans and corn through.

Season to taste with salt and pepper, Add more Cajun spice if you like it more spicy.
Syn free on extra easy

Credit : http://vicki-kitchen.blogspot.com

Slimming world Curried rice

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I always used to make a variation of this dish as a side dish for when we had a BBQ but used to use a bought curry paste which is quite high in syns so thought I needed to find how to make a syn free version of this. By using the tomato puree and stock it seems to make the curry powder more like a paste but with no oil 🙂
I serve this dish cold but its nice warm too and although always used to serve it as a side dish I’m sure you could put some chicken in it and maybe a side salad or mix some cooked peas in it to make it a main meal.
Ingredients:
250g (dry weight) white rice
1 large onion (chopped)
1 clove garlic (crushed)
2 tbsp medium curry powder (more if you like it very hot less if you dont like it too spicy)
2 tbsp tomato puree
1/4 pt vegetable stock
spray oil

Method:

Cook the rice according to packet instructions and set aside.

In a large frying pan sprayed with the spray oil fry the onion over a low heat for a few minutes until soft then add the garlic and fry for another minute. Add in the stock, tomato puree and curry powder and mix well and cook for another couple of minutes.

Add the in the cooked rice and mix very well till all the rice is coated with the curry mixture.

Credit : http://vicki-kitchen.blogspot.com

One pot prawn spaghetti (slimming world friendly)

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I am in love with this method of these one pot pasta dishes. The original one I tried used linguinebut thought would try using spaghetti and my family love spaghetti with prawns and now my vegetarian daughter is pescetarian makes it easier to feed us all.
As previously it all goes in together so very very easy the whole thing from start to finish is about 10 minutes so is a perfect after work dinner and everything is store cupboard more or less, the prawns are from the freezer and I defrost them before using but confess have been known to defrost them in the microwave if I forgot to take them out!! This serves four very generously.
Ingredients:
1 pack (500g) dry spaghetti
1 tin chopped tomatoes
2 cloves garlic (crushed)
2 pints vegetable stock
1 onion (finely chopped)
1 tsp basil
1 tsp oregano
1 large bag of cooked prawns (defrosted)
salt and pepper

Method:

Place everything apart from the prawns and salt and pepper in a large pot and place it on a low heat on the stove. Bring to the boil then simmer for 10 minutes stirring very frequently when all the pasta should be cooked , Taste to make sure it is cooked if not simmer for a little longer. Add the prawns and season with salt and pepper to taste. (I didn’t need salt as the stock and prawns made it salty enough)

Syn free on extra easy : )

Credit : http://vicki-kitchen.blogspot.com

Marinaded paprika pork tenderloin (slimming world friendly)

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Pork tenderloin is a delicious cut of meat but can be a little dry sometimes, This marinade even though its more like a dry spice mix helps to make the meat really tasty and juicy. I used a hot paprika so it was a bit spicy but you could use smoked or sweet paprika if you prefer.
This is a very quick after work dinner if you put the meat into marinade before you go to work but take it out of the fridge for half an hour before cooking to allow it to come to room temperature.
Ingredients:
1 pork tenderloin (trim off any excess fat and sinew)
1 clove garlic (crushed)
1 tsp dried sage
1 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
low calorie spray oil

Method:

Get a large strong plastic food bag and place the pork in it with all the dry ingredients and mix it all together very well until you can see the meat is well coated. Place in the fridge for a few hours or overnight if you prefer.

Take the bag out of the fridge for a half an hour before cooking to allow the meat to come up to room temperature. Remove the meat from the bag and place the meat on a foil covered tray , Spray lightly with spray oil and roast in the oven at gas 6 /200/400 for 30 minutes.

Take out of the oven and cover with foil and leave the meat to rest for 10-15 minutes then slice and serve.

I served this over couscous with some roasted vegetables.

Syn free : )

Credit : http://vicki-kitchen.blogspot.com

Quick beef chow mein (slimming world friendly)

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Here is another super quick after work dinner, I really think the secret to making good tasty chinese food at home is to use the ginger and garlic base which is a pain to chop and crush/peel ginger and garlic but I love to use frozen ginger and frozen garlic. The jarred stuff is horrible but frozen is so easy to use no mess or anything and makes a massive difference to the flavour and always on hand.
Bags of stir fry vegetables again save time and also when making a beef stir fry I buy cheap frying steak and cut it into strips with scissors rather than buying packs of beef strips which can be expensive.
Chinese takeaways are expensive and this can be made at home really quickly in fact by the time you could have phoned to order it you could be eating it : )
Ingredients:
1lb frying steak (cut into strips)
1 pack stir fry mixed vegetables
2 cloves crushed garlic
2 tsp grated fresh ginger
(or use frozen like I do no need to defrost previously)
3 tbsp soy sauce
150g dried egg noodles.

Method:

Cook the noodles according to pack instructions, Drain well and then rinse in cold water, drain again and set to one side.

Heat a wok or large frying pan with a little spray oil until hot then add the beef strips and stir fry for about 5 minutes , Add the garlic and ginger and keep stir frying for another minute or two,

Add the stir fry vegetables and the soy sauce and stir fry for another 3-4 minutes then add the cooked noodles and stir fry everything mixed well together .

Syn free on extra easy : )

Credit : http://vicki-kitchen.blogspot.com

Bulgogi Korean steak (slimming world friendly)

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I found this recipe online when looking for something more interesting to do with steak and as usual tweaked it a little to make it slimming world friendly. I used dark soy sauce as the original recipe suggested but it makes it a tiny bit too strong in my opinion so next time will make it with light soy sauce. I make no claims to the authenticity of the recipe but it is very tasty.
I served it over a bed of baby spinach, cucumber strips and spring onions and it was really lovely tasted fresh and light but really savoury, of course using loads of garlic and ginger always helps 🙂
To be honest I found this quite spicy might tone down the chili next time too as for making it it’s so easy throw the steak in the marinade in the morning, leave it all day and cook it in the evening. …
Ingredients:
Bulgogi korean steak = 4 x rump steaks (trimmed of all fat)
Marinade:
4 cloves garlic (crushed)
4 tsp grated ginger (I use frozen)
1 tbsp freshly ground black pepper
1 tsp dried chili flakes (will reduce this to half next time)
100ml soy sauce (dark or light will use light next time)
4 tbsp tomato puree
fresh coriander and salad (for serving)

Method:

Heat a griddle or a heavy frying pan until very hot and place the steaks in it (keep the marinade) and cook for only about 2-3 minutes each side. Take the steaks out and leave them to rest in a warm place for five minutes they should then be pink but not bloody and not too well done, Of course if you like it rarer or more well done cook it to your taste.

Heat the leftover marinade in a small saucepan and then slice the steaks and serve over the salad and drizzle the leftover marinade over the top. Scatter with the fresh coriander and serve.

Serves 4 and syn free on extra easy

Credit : http://vicki-kitchen.blogspot.com

Bacon and mushroom baked risotto (slimming world friendly)

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Bacon and mushroom baked risotto (slimming world friendly)
I make quite a lot of oven baked risottos as they are a brilliant quick after work dinner. This is my favourite as I am a big fan of bacon and mushrooms. It’s important to use a rice good for risottos like arborio it’s easily available in supermarkets these days.
I love a dish you can assemble then just leave alone for 25 minutes so you can shower, change and make a cuppa (or pour a glass of wine 🙂
I usually serve this with a simply steamed veg like broccoli or a side salad.
Ingredients:
250g arborio rice
250g chopped lean bacon
200g sliced mushrooms
750ml chicken or veg stock (from a cube is fine)
2 cloves garlic (crushed or use frozen)
1 large onion (chopped)
1/2 tsp freshly ground black pepper
spray oil

Method:

Preheat your oven to gas 6 / 400/ 200

Spray a large ovenproof (and hob safe) casserole dish with the oil and fry the onion, mushrooms, bacon and garlic on a medium/low heat until the onion is soft.

N.B. If you don’t have a casserole safe for using on top of the stove you can do this step in a frying pan and add everything into the casserole dish afterwards.

Add the rice and fry for another minute or so then add the stock and pepper, stir well and cover with a lid (if you dont have a lid cover the casserole dish with foil ).

Place in the oven for 25 minutes then take out and leave to stand for five minutes. The rice should still be a little firm.

Taste in case needs more pepper (shouldn’t need salt due to the bacon and stock) .

Syn free on extra easy

Credit : http://vicki-kitchen.blogspot.com

Crispy topped cod (slimming world friendly)

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I was looking in the supermarket at the frozen fish products with toppings and I thought I can make something like that for much less less syns just needed to find something low syn to use as a topping.
I love the new pop crisps from Walkers and at only 4syns per bag they make a great low syn snack and I thought they would also make a tasty crumb topping .
I thought the sour cream and chive flavour would be a good choice but think any of the flavours would be really nice and its a very simple recipe. I used cod as I had some in the freezer but any firm white fish would work as well.
Ingredients:
4 cod fillets
1 packet Walkers ‘pops’
2 tablespoons lighter than light mayonnaise
salt and pepper
spray oil

Method:

Line a baking tray with greaseproof paper and lay the cod fillets on it and season with salt and pepper .
Put the pop crisps into a plastic bag and crush until they are crumbs

Spread the mayonnaise evenly over the cod fillets and then sprinkle the crisp crumbs over the top of the fish and very lightly spray with oil.

Bake in the oven at gas 6/200/400 for 15-20 minutes until the fish is cooked through and the crumbs are browned.
1 1/2 syns per portion on extra easy.

Credit : http://vicki-kitchen.blogspot.com