Losing Weight Recipes Collection

dellybelly_2

from WW 123 success cookbook:

points per falafel: 2.5
total points per recipie: 20
calories per falafel: 115

400g canned chickpeas drained
1 farlic clove, crushed
1/2 tbspn plain flour
1 tsp ground coriander
1/2 tsp ground cumin
1 tbspn chopped fresh mint or coriander or 1 tsp dried mint
1 tsp salt
a good pinch of dried dill
1 tbspn sunflower oil.

for the raita:

1/4 cucumber halved and de-seeded
1 spring onion, chopped finely
1 tbspn chopped fresh mint or coriander
150ml low fat plain yoghurt
a good pinch ground cumin
salt & freshly ground black pepper.


1. pat the chickpeas dry with kitchen paper, then puree in a food processor with the garlic, flour, spices , mint, salt and dill.

2. when the mixture has a soft mashed consistency , transfer to a bowl and form into eight patties, using slightly wet hands (this prevents the mixture sticking to you). Chill for an hour

3. For the raita, coarsley grate or chop the cucumber and mix with the spring onion, herbs, yoghurt and cumin, season to taste with salt and pepper.

4. heat the oil in a non-stick frying pan and when hot, brown the falafels for 3-4 minutes on each side, carefully turning them with a fish slice. Remove and keep warm.

5. Warm mini pitta breads in the oven or grill, spilt and fill each with a falafel. Spoon in the raita and top with sliced tomato.

emmalis

this one is in the Rosemary Conley Ultimate GI Jeans diet book and was absolutely delish!!

400cals

4oz spaghetti
3oz lean bacon (chopped)
3 tablespoons low fat creme fraiche
1 tablespoon low fat parmezan cheese (i didn't have any so used low fat cheddar)
ground black pepper.

Cook spaghetti as normal. In separate pan fry the chopped bacon in low fat spray. Add the creme fraiche, cheese & ground black pepper once warmed through take off heat. Drain spaghetti then add to the sauce mix well then serve.

You could add some chopped mushrooms too I guess.

julesgr

As requested here's the recipe for the low fat mince pies

This makes 450g spicy fat free mince - from Rosemary Conley

150g (5oz) cooking apples - grated
225g (80z) mixed dried fruit
1/2 tsp mixed spice
150ml (1/4pt) sweet cider
2tbsps brandy whisky or rum


place apples, and fruit in saucepan add mixed spice and cider simmer for about 20 mins until the mixture forms a pulp or most of the liquid has evaporated.

Stir in your choice of spirit and allow to cool, this can be kept in the fridge in a sterilised jar for up to 4 months once opened use within a week.


Meringue

3 large egg whites
175g (6oz) caster sugar
1tsp white vinegar

I use an electric whisk to save my wrists!

Beat the egg whites and vinegar until the form soft peaks (you should be able to hold the bowl upside down and they stay where they are)

Add the sugar a little at a time ensuring it is mixed well in .


Putting the whole thing together:-

cut the filo pastry into squares and put three or four layers at angles into muffin tin or fairy cake tin spoon in some of the mince and place a generous dollop of meringue on top (if your feeling artistic you can pipe it on)

bake inthe centre of the oven at 190C or gas mark 5 for 15 minutes.

When cool dust with icing sugar.

katiepoppycat

Sweet Potato and Chickpea Tagine

SW Green - 1 syn total

Cribbed from some celebrity chef in JS magazine and sw-ified a bit

1 large onion, peeled and chopped
2 cloves garlic peeled and crushed(or 2 teaspoons lazy garlic)
1 tablespoon grated ginger (or 1 tablespoon lazy ginger)
2 teaspoons ground cumin
1 cinnamon stick
1/2 teaspoon saffron threads soaked in 3 tablespoons water
570ml chicken bovril stock(or vecon or substitute)
800g sweet potatoes peeled and small diced (i used a 750 pack for ease - worked fine)
1 400g tin of chickpeas, drained and rinsed
200g fine beans, trimmed and cut into short lengths
1 teaspoon clear honey

Fry the onion in some frylight until soft. Add garlic, ginger, cumin and cinnamon and cook for 1-2 minutes. Add saffron threads and water, stock sweet potato. Bring to the boil and simmer for 15 minutes ( I left it much longer and it just made it a bit mushy - no real harm). Add the chickpeas and beans and simmer until beans are tender ( again, it doesn't hurt to leave it longer). Stir in the honey before serving and serve with rice/couscous and vlf yoghurt, sprinkled with coriander. Reheats well. Absolutely gorgeous!

BigMummaF

Hope this is the right place.....the other day I drained the sauce from reduced sug/salt baked beans & used that in a lasagne, then rinsed off the beans before whizzing in a food processor & adding those to the lasagne & also cottage pie base.

My lot only eat b.beans on toast or with summat n chips, so this is an excellent way to get more protein into them & also stretch the mince a bit further.

Both meals were more than acceptable to the fussy blighters!

fatangel

Hi just found all these receipes great, but is splenda in the receipe for raspberry pudding sweetner thanks,:T :T

consultant31

fatangel wrote: »

Hi just found all these receipes great, but is splenda in the receipe for raspberry pudding sweetner thanks,:T :T

Hi, I can't find the recipe you mention, but it's usually Splenda in recipes as it's one of the best for cooking with - it seems to keep its sweetness and have less aftertaste than some other sweeteners.

spender

Can anybody point me in the direction where I can find the "losing weight recipes" particularly slimming world, I have searched the site obviously very badly and can't find it.

many thanks

squeaky

Hi spender

I've added your query directly onto the thread that you are looking for.

Good luck

You should find this support thread helpful too:-

Weight loss the old style way part 2.

katiepoppycat

Special Beef Fillet dinner

Adapted from Eat Britain! 101 Great British Tastes; Wheeler, A; The Friday Project Limited; ISBN 978-1905548392

Serves 2 to 6, depending on how greedy/extravagant you are and how much veg you serve!

600g piece of beef fillet
30g porridge oats ( 5 syns)
tablespoon crushed black peppercorns
zest of 1 lemon
salt
150ml beef stock from bovril
150ml double elmlea light (10 syns)
tablespoon lemon juice

Preheat oven to Gas 7 and spray a small roasting tin with frylight. Place in the oven to get hot. Mix the porridge oats, pepper, lemon zest and salt and press onto the beef, rolling it over a few times to get as much of it as possible to stick. Leave the ends bare. Put the beef in the hot roasting tin and spray with frylight. Roast for 15 minutes ( this gives you very rare meat. I mean, REALLY rare! Increase the cooking time if thats not your bag) Put the beef on a plate, wrap in tin foil and put it back in the switched off oven with the door ajar to rest whilst you make the sauce. Put the tin on the hob and add the stock, scraping up the bits and boil to reduce by half. Turn down the heat and add the elmlea, stir well until just about boiling then add the lemon juice. Carve the rested beef and serve with green beans and jacket potatoes with the sauce poured over.

This was sooooooo good! ANd BTW, the book is absolutely brill too, not a recipe book specifically but a celebration of British food.