*Slimming World Recipe Thread*
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Spicy fish kebab free on EE & red (HEB for the pitta)
piece of white fish (i use cod or haddock)
3 tablespoon ff natural yogurt
2 cloves garlic
good pinch salt
2 tablespoon tikka powder & 1/2 tspn chilli powder (or some curry,coriander,bit chilli)
mix all the dry ingredients into the yoghurt.
spread a little in the bottom of a flat dish (big enough to hold the fish) and then place the fish in it. Cover the fish with the remaining sauce, and put in the fridge to marinade for at least an hour (the longer the better) DO NOT THROW AWAY THE LEFT OVER MARINADE
on tin foil (it gets a bit messy) grill the fish on high until the yog coating sets and begins to 'char' then turn with a fish slice (pouring off any liquid) coat with the leftover marinade and repeat the grilling as before.
serve with an asda or co-op WM pitta (HEB) and shredded lettuce/tom/cucumber/onion and a sauce:
ff natural yog
lemon juice
mint sauce 1/2 tspn
chilli powd0 -
From the Slimming World website.
Butternut squash bubble & squeak cakes
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Syns per serving:
Free EE and Green only
500g butternut squash, peeled and diced
450g potatoes, peeled and diced
200g savoy cabbage, shredded
A bunch of spring onions, trimmed and sliced
Fry Light
1. In a large pan, cook the butternut squash in boiling water for 15 minutes, then add the potatoes the pan for 5 minutes, and then add the cabbage, cook for another 10 minutes, and drain
2. Place the cooked butternut squash, potatoes and cabbage in a bowl with the spring onions and mash well. Using your hands shape the mixture into cakes or use moulds.
3. Heat a non-stick frying pan sprayed with Fry Light, and cook for 10 minutes on a medium heat on both sides. Remove from the pan and serve immediately.
Tip: As an alternative, cook the cakes in the oven instead of frying, or grill to crisp them. You could also cook as one large ‘cake’ in a non-stick baking tin and serve cut into wedges.I let my mind wander and it never came back!0 -
Here is the Minestrone Soup mentioned by someone earlier today on the SW thread, it's from the SW Website.
information
Serves: 4
Prep time: 25 minutes
Cook time: 1 hour 5 minutes
Syns per serving:
FREE
FREE
ingredients
1 onion, 3 carrots, 2 potatoes, 3 tomatoes and 2 parsnips
113g/4oz each spinach and cabbage
Fry Light
1 litre/1¾pt stock made with 2 level tsp of Bovril or Vecon
3 tsp Italian seasoning
7 tbsp passata
142g/5oz dried pasta
400g can butter beans in water or 100g/3½oz dried butter beans made up as instructed
Freshly ground black pepper
Freshly chopped thyme
method
1. Roughly chop the vegetables. In a pan saut! the onion in Fry Light. Add a little stock and the Italian seasoning and cook for 2-3 minutes. Add the remaining stock, carrots, potatoes, tomatoes, parsnips and passata and simmer for about 1 hour (add water if you want a runnier soup).
2. Add the pasta and cook until almost tender. Stir in the spinach, cabbage and beans and cook for a further 3 minutes.
3. Season with black pepper and serve garnished with thyme.
Tip: You can vary the vegetables, beans and herbs you use when making this soup... or blitz it in a blender at the end of the first step for a creamy alternative.
This recipe is suitable for freezing.0 -
4 chicken breasts
Salt & pepper
2 Garlic cloves, crushed
2 tbsp FF fromage frais (we used quark)
1 tbsp fresh parsley
3 tbsp grated parmesan
1 egg, beaten
10z(28g) golden breadcrumbs
1. Preheat oven to 190'C/375'F/Gas 5
2. slice lengthwise down the side of each chicken breast to create a pocket
3. season with salt and pepper
4. mix garlic, fromage frais, parsley and 2tbsp of parmesan together, spoon into each chicken breast. Secure with a cocktail stick
5. brush the bottom of the chicken breast with egg and sprinkle with some of the breadcrumbs. Turn over and repeat the egg and breadcrumbs
6. sprinkle the remaining parmesan over the top of the chicken breasts
7. Spray with oil, bake for 25-30 minutes
The syns must come from the breadcrumbs and parmesan, so to make this free (on EE) you could use reconstituted couscous flavoured with herbs to cover the chicken instead.Mortgage amount at 31/12/2011 £166,050 now £0 as at Sept 21 - 15yrs 4 months early.0 -
I'd like to credit someone else for this recipe but i can't remember who originally posted it... but thanks
2 tins of tomatoes (doesn't matter if whole or chopped)
1 tin of baked beans
1 beef stock cube (optional)
1 medium size pickled onion
Heat all the ingredients together, and blend with a stick blender. Ready in less than 5 minutes, and tastes like Heinz tomato soup (without the syns!)
Don't be tempted to substitute the picked onion for real onion - its the secret ingredient
Alternative versions are: 2 tins tomatoes, 1 beans, 1 carrots, and 1 tin of tomatoes, 1 beans, 1 carrots.Nothing tastes as good as riding a horse feels0 -
Carrot & corriander
Carrot & cumin
Carrot & orange
Carrot & lentil
Neeps & tatties (carrot, swede/turnip & potato)
Minestrone
Tomato (fake heinz)
Tomato (the proper way)
The Famous Dyno Rod Soup
Pea & ham
Chicken
Chicken & noodle
Creamed sweetcorn & chilli
lentil
Spicy Parsnip
Broccoli & stilton
French Onion
Butternut squash
Sweet potato
Butternut squash & sweet potato together
Leek & potato
Spicy bean
Thai (like thai curry but more watery!)
No recipes here for the above, but have a good look around and either find a SW friendly one or adapt from another source. or do as I do and make it up as you go along! Nothing tastes as good as riding a horse feels0 -
Great for using up a surplus.
As many tomatoes as you like or just have
vegetable stock
onion
Basil (Fresh is nicest, but dried will suffice if not) to taste
Sprinkle of sweetener (I use sugar and syn it) to taste- Half tomatoes and roast them with a peeled and 1/4d onion until squidgy. Remove seeds, and skins (optional).
- Chuck the remanents (not forgetting the juices from the baking dish and any caramelised sticky bits) into a pan of vegetable stock. Warm through. Add sweetener - not too much! You can always add more.
- Finely chop basil and stir through
- Blitz with a hand blender until smooth.
- Season
2 tins of quality tomatoes
Rest of ingredients above
Start at step two.
Much faster alternative:
Heat a carton of passatta with very finely diced onion and 1/4 pint vegetable stock. Chop basil into it, add sweetener and seasoning and serve!
Carton of passatta.Nothing tastes as good as riding a horse feels0 -
Chicken and Noodle soup
Diced Chicken or Quorn pieces
2 tins of creamed sweetcorn (if you can't get this then blitz up normal sweetcorn before using in this recipe, and add a touch of sweetener)
1 onion
1 packet low fat chicken supernoodles.
Stock to make it to the desired consistency- Cook the onion and chicken in a big pan, and add bashed up supernoodles complete with the sachet of seasoning.
- Add sweetcorn and 1 pint stock. Cook through.
Nothing tastes as good as riding a horse feels0 -
2 tins of creamed sweetcorn (if you can't find this then use normal and blend with a little water or stock)
1 pint vegetable or chicken stock
1 medium chilli
1 onion
2 spring onions
Chuck onion, sweetcorn, chilli and stock in a pan and boil for about 10 minutes. Add the chopped spring onions last minute and serve.Nothing tastes as good as riding a horse feels0 -
http://allrecipes.co.uk/recipe/1411/easy-pasta-e-fagioli.aspx
Yummy chunky tomato, pasta and bean soup. Omitted the olive oil so syn free and vegan if you switch the chicken stock to vecon.The trouble with the world is that the stupid are cocksure and the intelligent are full of doubt.Bertrand Russell0
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