Losing Weight Recipes Collection

katiepoppycat · 2 October 2007 at 7:58PM

and another one from me! This is adapted from Jamie Oliver's latest book, Jamie at Home, published by penguin; ISBN 978-1-856-13092-9.

Sticky Chicken Thighs with new potatoes and tomatoes
Serves 4

Syns - 0 on red ( if using potatoes as HEB)

792g scrubbed new potatoes ( aka 1 HEB each)
12 boned and skinned chicken thighs
600g cherry tomatoes
oregano - fresh or dried to taste
salt and pepper
red wine/balsamic vinegar

Preheat your oven as high as it will go. Cut any big potatoes in half and put to boil until cooked. Whilst the potatoes are cooking, cut your chicken thighs into 3 and cook in a pan sprayed with frylight for about 10 mins until done. Put the cherry tomatoes in a roasting tin and add the chicken when done. I like to deglaze the pan with a bit of water and red wine vinegar to get all the bits in. Drain your potatoes and add to the roasting tin. Sprinkle over salt, pepper and oregano to taste. pour over your red wine vinegar and put in the top of the oven for about 40 minutes until things are brown and crunchy. IF you think you've been a bit heavy handed with the vinegar, add some artificial sweetener to balance things out. It is worth the faff of skinning and boning thighs for this recipe - breast would just dry out at this temperature and as long as you've been scrupulous in trimming the fat and skin off you should be okay!

ness_w · 5 October 2007 at 10:56PM

Just wanted to say thank you for all these great rcipes, I was on the verge of chucking Slimming World in as I was so bored as I'm a vef=ggie and there's only so much you can do with quorn, veg and pasta. There's lots of new ideas here, so thanks again.

Ness.

Lois_Lane · 5 October 2007 at 11:05PM

ness_w wrote: »

Just wanted to say thank you for all these great rcipes, I was on the verge of chucking Slimming World in as I was so bored as I'm a vef=ggie and there's only so much you can do with quorn, veg and pasta. There's lots of new ideas here, so thanks again.

Ness.

Hi Ness - come and join us on Lose Weight 15 - there are a few people following SW and at least one of them is a veggie, so you'll get lots of help, advice and support.

LL

http://forums.moneysavingexpert.com/showthread.html?t=556403

katiepoppycat · 6 October 2007 at 4:13PM

Another soup recipe - adapted from the second New Covent Garden Cook Book - Soup and beyond

Spicy Butternut Squash and Sweet Potato Soup
Serves 4
Syns on Green 0.25 ( yes i know it's a silly amount)

1 medium onion, finely chopped
2 cloves of garlic, finely chopped (or a couple of teaspoons of lazy garlic)
1 teaspoon ground coriander
1 teaspoon cumin
1 red chilli, chopped ( or a teaspoon of lazy chilli)
1 teaspoon honey ( 1 syn)
1 inch ginger grated ( you guessed it . . .a couple of teaspoons of lazy ginger)
couple of splashes of lime juice
340g ish butternut squash, peeled and diced
340gish sweet potato, peeled and diced
2 pints chicken bovril stock ( or veggie equivalent)
400g tin chickpeas

cook the onion and garlic in some frylight for about 10 mins. Cook on a low light so they don't colour too much. Add the cumin, coriander, ginger and chilli and stir fry for a few mins. Add the lime juice, butternut squash and sweet potato and the stock and simmer for about 10 mins. Drian and rinse the chickpeas and add. Cook for another 10-15 mins until all the veg is tender. Taste for seasoning and blend, adding a bit more stock if it's a bit stiff.

katiepoppycat · 9 October 2007 at 12:26PM

Two recipes in one - a lovely nibble and a lovely meal.

Free on Green

3 tins of chickpeas
1 bulb of garlic
ginger
ground cloves
mace(or nutmeg)
pepper
saffron
250g bulgar wheat
200ml bovril chicken stock
1 egg

Drain and rinse your chickpeas. Shake as much water off them as you can. Preheat the oven to about Gas Mark 7, spread the chickpeas out in a roasting tin and put in the oven. Roast until chickpeas have gone crunchy - anything from 40 minutes to an hour and a half. Brilliant nibble! If you are cooking them solely as a nibble, then you could add any combination of spices you wanted to jazz them up. However, this is the first stage of a 14C recipe so read on . . . . .

Put your chickpeas in a pan and add water to cover. Add all the cloves from a bulb of garlic, peeled. Add all the spices including the saffron and simmer till the chickpeas absorb most of the stock and go soft again. I probably use between 1/2 and a teaspoon of each, it really depends on taste. Although it ups the syn count, a couple of tablespoons of olive oil really lifts the flavour but is optional. Meanwhile simmer the bulgar wheat with the stock adding more stock if it needs it. Just before serving, mix in the beaten egg.

Call it 'chyches and frumenty' for full authentic effect. Sorry abou the vague amounts, most medieval recipes go 'tak sum meet and smite into gobbets and do it till yt be done' so i've expanded this one as much as i can!

btw the roasted chickpeas keep quite well - I've kept them for up to 3 days as i have to roast them in advance when cooking this at an event. IF you put them in an airtight tin they keep their crunch.

Lois_Lane · 9 October 2007 at 8:32PM

Courtesy of Grannynise

WARNING
This is completely not suitable for vegetarians to read
Ask the butcher to cut some slices off a joint of topside. Bash the slices a bit to make them thinner (NB not a good idea for people). Marinate for 24 hours (mine were in soy sauce, dry sherry, ginger and garlic) then put the stuffing on them. I used chopped spinach, slightly cooked green beans, asparagus and carrot sticks. Roll them up, pour some marinade over them,put them in the oven loosely covered at Gas 3 for an hour. Much cheaper than a joint of beef and guaranteed to be tender. Use the pan juices to make a sauce with some extra stock and cornflour.

emmie1234 · 9 October 2007 at 11:26PM

Hiya, Here are a few WW recipes that I use regularly.

Chicken Kiev with Creamy Mushroom Pasta

1 small chicken breast
1 Laughing Cow extra light cheese triangle
garlic
parsley
1/2 can campbells condensed mushroom soup (99% fat free)
60g (dry weight) pasta
mushrooms

Slice open the chicken breast and spread inside a mixture of the cheese mixed with the crusjed garlic and parsley, wrap in tin foil and cook in the oven for about 30-40 mins.

Cook the 60g of pasta with the chopped mushrooms. Once cooked drain off and stir through the half tin of soup.

Serve the chicken with the creamy mushroom pasta and add as much no point veg as you like.

7 1/2 points

Low Point Chicken Curry (serves 2)

2 small chicken breasts
tomato puree
V low fat fromage frais (about half tub)
onion - finely chopped
garlic
mushrooms
peppers
curry powder
garam masala
cumin
2 tsps artificial sweetener
Fresh Coriander

Spray a pan with fry light and add garlic, garam masala, curry powder, cumin and onion. Add a small amount of water to the pan. Add the chopped chicken and "stir fry" until chicken cooked through. Add the mushrooms to the pan and continue stir frying. Turn down the heat and add the fromage frais to the pan and stir gently and coat all the other ingredients. Add a tablespoon of tomato puree to the pan and stir through until an even colour is achieved. Add the teaspoons of artificial sweetener to the pan and stir through. Chop the coriander and add right at the end just before serving. enjoy!

6 1/2 points for the whole pan but there is plenty for two people.

Beef Hotpot

140g extra lean beef mince
oxo cube
onion chopped
tin of carrots - drained
mushrooms (add loads to bulk out!!!)
worcester sauce
tomato puree
250g potatoes
seasoning to taste
Frylight

Slice potatoes into thin slices and bring to boil. Par boil only.

Dry fry the beef mince with the onion. Once beef browned off add the mushrooms and tin of carrots. Add a bitof water to the mixture and add the oxo cube and mix through. Add a tablespoon of tomato puree and a good dash of worcester sauce and leave to simmer for five - ten minutes.

Drain the potatoes off.

Add the mince mixture to an ovenproof dish, layering with the slices of potato. Finish with a layer of potato slices. Spray the top of the "pie" with frylight and bung in the oven on about 200 deg. until top layer of potatoes are golden brown.

Serves Two huge portions, (plus my little one has a good helping too.
Serve with loads of no point veg for a huge filling meal. The key with this is to bulk out the hotpot with as much free veg as poss so as not to use loads of mince and bump up the points.

I've made this with quorn mince too - even lower points then.

7 1/2 points for the whole hotpot!!!

approx 4 1/2 - 5 points if using quorn.

dellybelly_2 · 10 October 2007 at 6:22PM

Serves 6

205kcals per portion 4g fat

1lb lean beef casserole steak
2tsp sunflower oil
1 onion peeled & chopped
1 pint beef stock
can chopped tomatoes
1lb potatoes (eg maris piper) scrubbed & cut into small pieces)
4 carrots, peeled & sliced
4 sticks celery, sliced
1 tbspn tomato puree
1 fresh or dried bouquet garni
1/4 tsp salt
black pepper
1 1/2 tbspn cornflour (optional)

1. cut meat into 1cm cubs, cook in sunflower oil until browned all over then set aside
2. add onion to pan & cook for 5 mins, stirring occasionally. Add stock, tomatos, beef, potatoes, carrots, celery, tomato puree & bouquet garni, stir to mix
3. bring to the boil, stirring often , then cover with lid, simmer gently for 55 minutes stirring occasionally until the beef is tender.
4. remove bouquet garni, add salt & peeper and stir in
5. to thicken gravy, blend cornflour with 3tbsp cold water until smooth. Stir into stew, bring to the boil, stirring all the time until thickened. Simmer for 1 minute.

Serve with crusty bread.

ness_w · 12 October 2007 at 12:34PM

For lunch today I'm having:
3 flat mushrooms,
Handful quorn pieces,
cherry tomatoes,
gruyere cheese.

Chop the tomatoes, quorn and mushroom stalks, pile them on the mushrooms, top with grated gruyere and cook in the oven for 8-10 minutes.

0 syns on slimming world if cheese is a healthy extra.

Ness.

katiepoppycat · 16 October 2007 at 1:10PM

Nigella's white bean mash and steak

Serves 2

from Nigella Express but sw-ifyed a bit

free on green ( if steak is HEB)

2 tins white beans (I used haricot cannellini might be good too)
zest and juice of 1 lemon
teaspoon lazy garlic
Sprig rosemary ( optional)
1HEB steak of your choice each each

spray a pan with frylight and add the lemon zest and garlic. Drain and rinse the beans and tip into the pan. If using the rosemary add it here but be careful not to mash it with the beans. Add a bit of water. As the beans are cooking, squish them against the side of the pan with the spoon so they are mashed together. Season to taste with salt and pepper. When the beans are just about cooked, heat a fying pan, and cook the steaks to your taste. Turn the heat down and pour in the lemon juice. Let it bubble up and and scrape the steaky bits off the pan. Pour over the steaks and serve with the mash on the side.

In Nigella's original recipe the mash has 2 tablespoons of olive oil in it. If you have another HEB to use up you could try it but the recipe will live without it.

The lemon juice trick with steak is fantastic and very much part of my repertoire now. It only really works with fresh lemon juice though . . .

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Losing Weight Recipes Collection

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