Monday, August 28, 2017

Pizza Topped Chicken

  • Serves: 1
  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Ready in: 30-60 Minutes
  • Syns per serving: FREE 
This Italian-inspired dish gives you all the taste of cheesy pizza, for Free!

Ingredients

  • ½ small red onion, chopped
  • ½ red pepper, chopped
  • 1 small clove of garlic, crushed
  • 1 tbsp stock
  • 2 vine tomatoes, skinned and chopped
  • 1 tbsp tinned tomatoes
  • 1 tsp tomato purée
  • 1 tsp oregano
  • 1 chicken fillet
  • Low calorie cooking spray
  • 40g reduced fat cheddar, 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 purée and oregano.
  3. Cut the chicken fillet in half horizontally, being careful not to cut it the whole way through. Fold open to make a butterfly shape.
  4. Spray a non-stick frying pan lightly with low calorie cooking spray then fry the chicken to give colour on both sides.
  5. Place the chicken on a baking tray and place in the oven, 220°/200° Fan/Gas 7 for 15-20 minutes.
  6. 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.
Tip: Serve with a huge crispy salad, a jacket potato or roasted vegetables. 

ARTICLE SOURCE : http://www.slimmingworld.co.uk/recipes/pizza-topped-chicken.aspx 

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)