Thursday, August 17, 2017

Macaroni cheese

  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Ready in: 30-60 Minutes
  • Suitable for vegetarians
  •  Freezer friendly
  • Syns per serving:FREE Add 6 Syns if not using Cheddar reduced fat/light as a Healthy Extra.

    By making a few simple changes you can still indulge in your favourite creamy pasta dishes like macaroni cheese.

    ingredients

  • 300g dried macaroni
  • Low calorie cooking spray
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 roasted red pepper in brine from a jar, finely chopped
  • 1 courgette, coarsely grated
  • 400ml vegetable stock
  • 4 tbsp tomato purée
  • 200g low-fat natural cottage cheese
  • 1 tsp English mustard powder mixed with 1 tsp water
  • 2 eggs, lightly beaten
  • 160g reduced-fat vegetarian cheddar, coarsely grated
  • Salt and freshly ground black pepper
  • A salad of mixed leaves and thinly sliced yellow peppers, to serve

Method

  1. Preheat your over to 200°C/180°C Fan/Gas 6. Cook the macaroni according to the packet instructions, then drain well and tip into a wide mixing bowl.
  2. Meanwhile, place a large frying pan sprayed with low cooking spray over a high heat. Add the onion, garlic, red pepper and courgette, and cook, stirring for 2-3 minutes. Add to the macaroni.
  3. Put the stock, tomato purée, cottage cheese, mustard and eggs in a jug and whisk until smooth. Pour this over the macaroni mixture, then stir in three-quarters of the Cheddar. Season and toss well.
  4. Transfer to a shallow, ovenproof dish. Sprinkle over the remaining Cheddar and bake for 15-20 minutes, or until bubbling and golden. Allow to rest for 5 minutes, then serve with the salad.
Tip: Any combination of vegetables works well - experiment with your favourites. 

ARTICLE SOURCE : http://www.slimmingworld.co.uk/recipes/macaroni-cheese.aspx 


Chicken and quinoa salad


  • Serves: 4
  • Cook time: Ready in 15 minutes
  • Ready in: Less than 30 Minutes
  • Syns per serving: FREE 
This simple salad is refreshing and substantial, and any leftovers would make a great lunchbox filler.

ingredients

  • 200g dried quinoa
  • 4 cooked skinless and boneless chicken breasts, roughly shredded
  • 4 red apples, cored and cut into bite-sized pieces
  • 4 celery sticks, thinly sliced
  • Small bag of baby spinach leaves
  • Bunch of spring onions, trimmed and thinly sliced
  • 2 hard-boiled eggs, peeled and finely chopped, to garnish
  • Small handful of finely chopped fresh chives
  • Small handful of finely chopped fresh mint

for the dressing:

  • 200g fat free natural fromage frais
  • 3 tbsp fat free vinaigrette
  • 2 tbsp roughly chopped bottled gherkins
  • Salt and freshly ground black pepper

method

  1. Cook the quinoa according to the packet instructions then drain and set aside.
  2. Meanwhile, put the chicken in a large salad bowl with the apples, celery, spinach and spring onions.
  3. Mix all the dressing ingredients together in a bowl and pour over the salad.
  4. Add the cooked quinoa and toss to mix well. Scatter over the egg and fresh herbs to serve.
Tip: Quinoa is a great alternative to rice or couscous. 

ARTICLE SOURCE : http://www.slimmingworld.co.uk/recipes/chicken-and-quinoa-salad.aspx 


Tuesday, August 8, 2017

Cheese and onion sandwich.


  • Serves: 1
  • Prep time: 10 mins
  • Ready in: Less than 30 Minutes
  • Suitable for vegetarians
  • Syns per serving: 2½ 
A quick and easy and oh-so-tasty lunch in minutes - great for an on-the-go lunch sandwich.

ingredients

  • 2 spring onions finely chopped
  • 3 tbsp low fat natural cottage cheese
  • 15g reduced fat Cheddar cheese, grated
  • 1 tbsp finely chopped parsley
  • salt and pepper

method

  1. Put the spring onions, cottage cheese, Cheddar cheese and parsley into a bowl. Season to taste and mix well.
  2. Spread the mixture over one slice of bread and sandwich together with another. This sandwich goes well with celery sticks and salad.
Tip: Use two slices of wholemeal bread from a 400g loaf (6 Syns or a Healthy Extra b choice). Or you could use a wholemeal roll, rye bread, crisp breads or a Free wrap made from firm lettuce leaves, such as iceberg or romaine. 

ARTICLE SOURCE ; http://www.slimmingworld.co.uk/recipes/cheese-and-onion-sandwich.aspx

Baked eggs with peppers spinach and tomato.



  • Serves: 4
  • Cook time: Ready in about 40 minutes
  • Ready in: 30-60 Minutes
  • Suitable for vegetarians
  • Syns per serving: FREE 
A hearty one-pot meal with a delicious combination of flavours. For a meatier dish, add chunks of cooked chicken, ham or bacon when you add the eggs.

ingredients

  • 400g new potatoes, thickly sliced
  • Low-calorie cooking spray
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 orange pepper, deseeded and cut into small pieces
  • 400g can cannellini beans, drained and rinsed
  • 400g can chopped tomatoes with herbs
  • 300ml passata
  • 1-2 tbsp Worcestershire sauce
  • Salt and freshly ground black pepper
  • 100g spinach
  • 4 medium eggs
  • A handful of basil, to garnish

method

  1. Boil the potatoes for 10 minutes, or until just tender. Drain well.
  2. Meanwhile, spray a large frying pan with low-calorie cooking spray
    and place over a medium-high heat. Add the onion, garlic and pepper and stir-fry for 5 minutes until softened.
  3. Stir in the potatoes and beans, then add the tomatoes, passata and Worcestershire sauce to taste. Season and simmer for 10-12 minutes, or until thickened.
  4. Stir through the spinach and allow to wilt. Make 4 shallow indents
    in the mixture and crack an egg into each one. Cover and cook gently for 5 minutes, or place under a medium-hot grill, until the eggs are set to your liking. Add a twist of black pepper and serve garnished with basil leaves.
Tip: Swap Worcestershire sauce for any Free alternative to make the recipe vegetarian friendly. 

ARTICLE SOURCE :http://www.slimmingworld.co.uk/recipes/baked-eggs-with-peppers-spinach-and-tomato.aspx

Sunday, August 6, 2017

Chocolate mug pudding


  • Serves: 4
  • Prep time: 3
  • Cook time: 7
  • Ready in: Less than 30 Minutes
  • Syns per serving: 6½ 
These magic sponges cook in the microwave in just 30 seconds and the finished pudding will be on the table in just 10 minutes!

ingredients

  • 2 eggs
  • Low calorie cooking spray
  • 3 level tbsp cocoa powder
  • 3 tbsp sweetener granules, plus 2 level tsp for the sauce
  • 1 level tsp cornflour
  • 65g low-fat spread
  • 65g self-raising flour

method

  1. To make the sauce, put 1 level tbsp cocoa, 2 level tsp sweetener and 85ml water in a saucepan over a medium heat and stir well. Once it’s bubbling, mix the cornflour with 1 tbsp water and add to the pan. Cook for 4-5 minutes or until thickened and glossy, stirring occasionally.
  2. Meanwhile, cream the remaining sweetener with the spread and mix in the sieved flour, eggs and remaining cocoa.
  3. Spray 4 mugs with low-calorie cooking spray and pour in the batter. Cover each mug with cling film, pierce with a fork and cook them one by one in the microwave for 30 seconds on high. Check they’re spongy by touching the surface with your finger - they might need another 10 seconds. Leave to rest for 1 minute.
  4. Turn the puddings out on to plates and pour over the sauce to serve.
ARTICLE SOURCE : http://www.slimmingworld.co.uk/recipes/chocolate-mug-pudding.aspx

Saturday, August 5, 2017

Slimming World Key Lime Pie Recipe - 5 Syns Per Slice


This recipe Serves 8 Portions. 5 syns per slice :0)

!SYN FREE! - Slimming World Panacottas




Here I show you how to make a ZERO SYN dessert from Slimming World. They are Cardamom and Vanilla Panacottas. Yummy!!! They are SYN FREE on any day so treat yourself to 2 or 3...
Serves 4
Ingredients needed:
198g quark ¼ -½ tsp
cardamom seeds, finely crushed
5 tbsp artificial sweetener
1 tsp vanilla extract
2 x 100g pots Smooth Vanilla Mullerlight yogurt
1 sachet gelatine
1 egg white
1 pomegranate, halved and seeds removed
optional Chocolate highlights for a quick dusting