Losing Weight Recipes Collection

katiepoppycat

adapted from Jamie at Home, by Jamie Oliver, published by penguin; ISBN 978-1-856-13092-9.


Lamb Tartare

Serves 4

red - 3 per person
green - are you crazy? It's all meat!

450g lamb
Small jar of gherkins/cornichons
teaspoon lazy chilli ( or more to taste)
small bunch of mint
2 tablespoons olive oil
juice of 1/2 orange
juice of 1/2 lemon
pinch of mustard powder/teaspoon mild french mustard
salt and pepper

Firstly the lamb - make sure it's REALLY fresh and hasn't already been frozen. Fillet or rump is best, but I used leg - just trim it well and make sure there aren't any sinews going in. You can finely chop it in the food processor but pulse it carefully, you don't want to turn it to mush.

Put the lamb in a large bowl and add the chilli. Finely chop the gherkins (again the processor is your friend) and add to the lamb, finely chop the mint and add, then add the olive oil, orange juice, lemon juice and mustard. Mix well to combine, season and rest. I rested mine for 6 hours in a cool place ( not the fridge).

Serve with a HEB per person of your favourite bread toasted - either pile the tartare on top or on the side. You can serve it with extra gherkins if you like.

If you want to make this for 2, don't try to reduce the quantities - have you every tried to juice a 1/4 orange? Make the full amount and reserve half of it. Add some beaten egg and you have delicious lamb burgers or meatballs for another meal.

claireabelle82

This recipe was originally Chickpea and Lentil (works just as well) but I changed it to butterbeans as I like them better and made it suit sw a bit more.

Syn free (I think) on green. Serves 4

1 onion
2 sticks celery
fry light
1/2 tsp ginger
1/4 tsp tumeric
1/8 tsp cinnamon
1/2 pint red lentils
3 and a 1/4 pints water
1 400g tin chopped tomatoes
1 x 300g tin butterbeans
salt and pepper
parsley

chop the onion and celery (as fine or chunky as you like) and fry them in fry light until soft. Add the spices and cook for a minute or so, add the lentils and cook for another minute. Add the water and tomatoes and season to taste. Cook for 20 minutes or until lentils are tender. Add butterbeans and cook for a further 5 mins. Chop the parsley and stir into the soup before serving.

This is my husband's favourite soup, slimming or not!

cheekymole

Hi Guys
Sorry it's been such a long time but you will now find that the index is fully updated and I will try to be of more use in the future. I will endeavour to check this thread every few days to index any extra recipes that may have been posted...

and thanks to redmel1621 for giving me the kick I needed

redmel1621

cheekymole wrote: »

Weight Watchers Recipes

Falafels with Pitta & Raita
Cheese and Herb Chicken
Spicy Butternut Squash Stew
Red Pepper Lasagne
Middle Eastern Chickpea Stew
Courgette Soup
Chicken Tikka
Toad in the Hole
Chocolate Creme Caramel
No Point Soup
Morrocan Stew
Red Bean Stew & Chilli Sauce
Sandra's Curry Sauce
Chicken Kiev with Creamy Mushroom Pasta
Low Point Chicken Curry
Beef Hotpot
Low Point Pasta Dish
Macaroni/Cauliflower Cheese
Tuna in White Sauce with Rice (suits coeliacs)
No Point Mushroom Soup

Slimming World Recipes

Nigella's White Bean Mash & Steak
Uses for Quark
SW Chips
Baked Bean Casserole
Baked Bean Pie
Leek and Potato Soup
Pork Tenderloin (given the works!)
Sweet Potato & Red Pepper Soup
Celeriac Mash
Sausage Stuffing
Chunky Sausage Casserole
Creamy Roasted Veg Lasagne
Spicy Sausage Ragout
Vegetable Curry
Mediterranean Pasta Bake
Blue Cheese Dip
Baked Bean Loaf
Cheesey Baked Potatoes
Potato Bake
Onion Bahjis with Raita Dip
Sin Free Pizza
Meat Loaf
Tuna Quiche
Good Morning Quiche
Stuffed Chicken Breasts
Mediterranean Egg Supper
Pasta Sauce
Curry Sauce (syn free)
North African Spinach Omelette
SW Tortillas
Quiche Base
Vegetable Soup
SW Quiches
Soups
Fruity Eggy Bread
Quorn Chilli Pasta Bake
Houmous SW Style
Winter Stew and Dumplings
Pork with Mustard Topping
Red Pepper Soup
Cauliflower & Horseradish Soup
Quorn Cottage Pie
Sweet Potato & Chickpea Tagine
Lamb Tartare
Special Beef Fillet Dinner
Butter Bean & Lentil Soup
Canja
Moussaka
Roasted Tomato Sauce
Potato Risotto
Sticky Chicken Thighs with New Potatoes & Tomatoes
Spicy Butternut Squash & Sweet Potato Soup
Two recipes in one - a lovely nibble and a lovely meal.
Falafel
Lemon Chicken with Vegetable Rice
Mexican Soup
Green Day Pizza (Syn Free)
Lancashire Hotpot
Syn Free Lasagne
Meatballs
Mushroom Stroganoff
Sweet Potato & Red Onion Soup
Butternut Squash Soup
Mediterranean Tomato & Vegetable Soup
Christmas Recipes
Quorn Cottage Pie
Cauliflower & Horseradish Soup

Slimming World Recipes for the Slow Cooker

Liver Onion and Bacon Casserole


Chicken in a Pot


Chunky Beef Casserole


Spaghetti Bolognaise

SW Desserts/Cakes/Treats

Chocolate Chip Cookies
Chocolate Cake
SW Ferrero Rocher
Chocolate Orange Jelly
Chick Pea Cake
Couscous Cake
Strawberry Mousse
Low Fat Rice Pudding
Pineapple & Lemon Couscous Cake
Apricot & Chickpea Cake
Summer Fruit Muffins
Lemon Couscous Cake
Lemon Curd
Turkish Delight
Quick and Easy Cheesecake
Malteser Freezer
Ginger Banoffee Pudding
SW Raspberry Chiffon
Carrot Cake
Carrot Cake (2)
Rhubarb and Strawberry Compote
Raspberry Pudding
Lemon Meringue Pie
Dark Chocolate & Crushed Berry Roulade
Weetabix Cake
All Bran Cake
Banoffee Pie
Christmas Recipes

GI Recipes

Guilt Free Tuna Snack
Healthy Porridge

Low Fat Recipes (Not SW or WW)

Low Fat Banana Cake
Fat Free Dumplings
Courgette Gratin
Quorn Lamb & Butterbean Summer Stew
Hearty Beef Stew
Vegetable Bake topped with Goat’s Cheese and Herbed Lemon Breadcrumbs
Low Fat Quiche (no pastry)
Mushroom, Bacon & Potato Chowder
Very Low Fat Fruit Cake Recipe
Rosemary Conley

Spaghetti Carbonara
Low Fat Mince Pies

If you find any mistakes please PM me and I will correct it - thanks.
I hope this has made it easier for everyone.

Keep posting your recipes and I will add them to the index.

Thank you ALL for your contributions

Minestone Soup
Serves 4
syns per serving - 1/2 (green)

1 onion
1 carrot
2 sticks celery
1 garlic clove
1 large potato
2oz/57g savoy cabbage leaves
a handful of fresh basil leaves
2ox/57g dried pasta
2pt/1.136ml stock (vecon or chicken bovril)
400g can chopped tomatoes
300g cannellini beans
salt and pepper
4 level tsp rated vegetarian paresan cheese

1 Prepare the ingredients: peel and finely chop the onion; peel and dice the carrot; trim and chop the celery; peel and crush the garlic; peel and dice the potato; cut the cabbage leaves into strips and finely chop the basil leaves.

2 Place the onion, carrot, celery, garlic and potato in a large pan, along with the pasta and stock. bring to the boil, reduce heat, cover and simmer for 15 minutes or until the vegetables are tender.

3 Stir in the tomatoes and beans and simmer for 5 minutes. Add the cabbage and basil, and cook until the cabbage starts to wilt. season to taste and serve sprinkled with parmesan cheese.



Green pea and Mint Soup
Serves 4
syns per serving - Free (green)

1 large onion
1 large potato
1 1/2pts/stock made with vecon or chicken bovril
a handful of fresh mint leaves
1lb/454g frozen peas
salt and pepper
4 tbsp very low fat natural yoghurt

1 peel and chop the onion and peel and dice the potato. Place the stock, onion and potato in a large pan bring to the boil and simmer for 10 minutes, stirring occasionally.

2 Reserving a few mint leaves for garnish, add the remainder to the pan along with the frozen peas. bring to the boil, reduce heat and simmer for 10 minutes, using a slotted spoon remove a few peas for garnish. Leave the soup to cool slightly, then transfer to a food processor and blend until smooth.

3 Return the soup to the pan, season to taste and reheat. Divide the soup between 4 warmed bowls and serve garnished with a spoonful of yoghurt and the reserved peas and mint leaves.



Thai Chicken Broth (soup)
Serves 4
Syns per serving - Free (original)

6 spring onions
1in/2.5cm piece fresh root ginger
2 fresh lemon grass stalks
1 red chilli
7oz/198g baby sweetcorn
7oz/198g mangetout
1 carrot
6oz/170g skinless and boneless chicken breasts
1 1/2/852ml stock made with chicken bovril
1 tbsp soy sauce
a handful of fresh coriander
a few lime wedges to serve

1 Prepare the ingredients: trim and shred the spring onions; peel and finely grate the ginger; very thinly slive the lemon grass; deseed and thinly slice the chilli; halve the baby sweetcorn and mangetout lengthways; peel and cut the carrot into thin strips and cut the chicken into bite size pieces.

2 Place the stock in a large sauepan with the spring onions, ginger, lemon grass, chilli and chicken. Bring to the boil, cover and simer for 15 minutes.

3 Stir in the remaining vegetables and soy sauce and cook for 4-5 minutes. Meanwhile chop the coriander. Serve the soup imediately garnished with the coriander.

redmel1621

cheekymole wrote: »

Weight Watchers Recipes

Falafels with Pitta & Raita
Cheese and Herb Chicken
Spicy Butternut Squash Stew
Red Pepper Lasagne
Middle Eastern Chickpea Stew
Courgette Soup
Chicken Tikka
Toad in the Hole
Chocolate Creme Caramel
No Point Soup
Morrocan Stew
Red Bean Stew & Chilli Sauce
Sandra's Curry Sauce
Chicken Kiev with Creamy Mushroom Pasta
Low Point Chicken Curry
Beef Hotpot
Low Point Pasta Dish
Macaroni/Cauliflower Cheese
Tuna in White Sauce with Rice (suits coeliacs)
No Point Mushroom Soup

Slimming World Recipes

Nigella's White Bean Mash & Steak
Uses for Quark
SW Chips
Baked Bean Casserole
Baked Bean Pie
Leek and Potato Soup
Pork Tenderloin (given the works!)
Sweet Potato & Red Pepper Soup
Celeriac Mash
Sausage Stuffing
Chunky Sausage Casserole
Creamy Roasted Veg Lasagne
Spicy Sausage Ragout
Vegetable Curry
Mediterranean Pasta Bake
Blue Cheese Dip
Baked Bean Loaf
Cheesey Baked Potatoes
Potato Bake
Onion Bahjis with Raita Dip
Sin Free Pizza
Meat Loaf
Tuna Quiche
Good Morning Quiche
Stuffed Chicken Breasts
Mediterranean Egg Supper
Pasta Sauce
Curry Sauce (syn free)
North African Spinach Omelette
SW Tortillas
Quiche Base
Vegetable Soup
SW Quiches
Soups
Fruity Eggy Bread
Quorn Chilli Pasta Bake
Houmous SW Style
Winter Stew and Dumplings
Pork with Mustard Topping
Red Pepper Soup
Cauliflower & Horseradish Soup
Quorn Cottage Pie
Sweet Potato & Chickpea Tagine
Lamb Tartare
Special Beef Fillet Dinner
Butter Bean & Lentil Soup
Canja
Moussaka
Roasted Tomato Sauce
Potato Risotto
Sticky Chicken Thighs with New Potatoes & Tomatoes
Spicy Butternut Squash & Sweet Potato Soup
Two recipes in one - a lovely nibble and a lovely meal.
Falafel
Lemon Chicken with Vegetable Rice
Mexican Soup
Green Day Pizza (Syn Free)
Lancashire Hotpot
Syn Free Lasagne
Meatballs
Mushroom Stroganoff
Sweet Potato & Red Onion Soup
Butternut Squash Soup
Mediterranean Tomato & Vegetable Soup
Christmas Recipes
Quorn Cottage Pie
Cauliflower & Horseradish Soup

Slimming World Recipes for the Slow Cooker

Liver Onion and Bacon Casserole


Chicken in a Pot


Chunky Beef Casserole


Spaghetti Bolognaise

SW Desserts/Cakes/Treats

Chocolate Chip Cookies
Chocolate Cake
SW Ferrero Rocher
Chocolate Orange Jelly
Chick Pea Cake
Couscous Cake
Strawberry Mousse
Low Fat Rice Pudding
Pineapple & Lemon Couscous Cake
Apricot & Chickpea Cake
Summer Fruit Muffins
Lemon Couscous Cake
Lemon Curd
Turkish Delight
Quick and Easy Cheesecake
Malteser Freezer
Ginger Banoffee Pudding
SW Raspberry Chiffon
Carrot Cake
Carrot Cake (2)
Rhubarb and Strawberry Compote
Raspberry Pudding
Lemon Meringue Pie
Dark Chocolate & Crushed Berry Roulade
Weetabix Cake
All Bran Cake
Banoffee Pie
Christmas Recipes

GI Recipes

Guilt Free Tuna Snack
Healthy Porridge

Low Fat Recipes (Not SW or WW)

Low Fat Banana Cake
Fat Free Dumplings
Courgette Gratin
Quorn Lamb & Butterbean Summer Stew
Hearty Beef Stew
Vegetable Bake topped with Goat’s Cheese and Herbed Lemon Breadcrumbs
Low Fat Quiche (no pastry)
Mushroom, Bacon & Potato Chowder
Very Low Fat Fruit Cake Recipe
Rosemary Conley

Spaghetti Carbonara
Low Fat Mince Pies

If you find any mistakes please PM me and I will correct it - thanks.
I hope this has made it easier for everyone.

Keep posting your recipes and I will add them to the index.

Thank you ALL for your contributions

Prawn Paella

Serves 4
Syns per serving - Free (green)} 6 syns f not using the prawns as a HE

2 onions
4 garlic cloves
1 red and 1 yellow pepper
a small handful of fresh parsley
fry light
1lb/681g paella or rissotto rice
1 bay leaf
a large pinch of saffron threads
2pt/1.136ml stock made with chicken bovril
4oz/113g frozen peas
1lb 4oz/567g fresh prawns

1 peel and finely chop the onions; peel and chop the garlic;deseed and finely chop the peppers; chop the parsley. Spray a large non-stick frying pan with fry light and cook the onions for 2-3 minutes. add the garlic and peppers and cook for a further 2-3 minutes

2 Add the rice, parsley, bay leaf, saffron,stock and peas to the pan, bring to a simmer and cook, uncovered, for 15 minutes over a gentle heat.

3 Add prawns and cover tightly. Turn to a low heat and cok for a further 10 minutes or until the rice is tender, the prawns are cooked and the liquid has been absorbed. Remove from the heat and let stand for a few minutes before serving.


Red onion gravy

Serves 4
syns per serving 1 (green) 1 (original)

2 red onions
1 garlic clove
fry light
3/4 pt/426ml of chicken stock made with bovril
1 level tbsp cornflour

1 Peel and cut the onoins into thin wedges. peel and crush the garlic.

2 spray pan with fry light and cook onions and garlic until soft. Add chicken stock and continue to cook for a further 10 minutes.

3 Mix the cornflour with a little cold water to make a paste, add to the gravy, reduce the heat and simmer until the gravy thickens. serve immediately.

JoJoB

Spicy Veg and Bean Casserole

This is delicious and contains nothing fattening so thought I would post it here for you!

2tsps garam masala
2 tsps chilli powder
1/2 tsp cayenne pepper
Bay leaf
lots of veg, whatever you have in, I used:
2-3 bell peppers cut into 1 inch(ish) chunks - basically all the veg needs to be chunky rather than diced small
1 carrot
1 small sweet potato
1/2 a butternut squash
1 or 2 red onions
tin of sweetcorn
1 tin of kidney beans (or couple of handfuls of pre-cooked beans)
A handful of any other beans/lentils you fancy - chickpeas are also good with this.
1-2 tins chopped tomatoes
1-2 tbsps tomato puree or ketchup

Prepare the veg and bung it all in either the slow cooker if you have one, or casserole dish if you don't (I use a cast iron number and cook on a low/medium heat on the hob, but you can also do it in the oven).

Have the heat under the pan warming up already and make a space in the middle of the veg to put all your spices. Add a little veg stock to the spices to warm them through and encourage them to "cook" for a couple of minutes before stirring with all the veg and beans ensuring everything is coated nicely. Add a small amount of stock (100mls), place lid on and allow to cook like this for an hour on a low/medium heat, just so veg is beginning to soften and the stock gently steams everything.

After an hour add 1 tin of chopped tomatoes, stir and replace lid. Cook for a further hour.

At this point you will get a good idea of how the flavour is working and if you need to add a little more spice etc. I often add a bit more chilli at this point, but usually a little tomato puree or couple of squirts of ketchup adds that extra something that's needed!

Continue cooking till the veg is soft enough to eat but not mushy.

Serve with mixture of rice and quinoa or just on its own.

katiepoppycat

Garlic butter beans. This is adapted from a recipe in Good Housekeeping magazine

Serves 2 as a main, or more as an accompaniment

Free on green - not a red day dish

100g cous cous
1 teaspoon lazy garlic
2 400g cans butter beans, drained and rinsed
juice of 1 lemon
small red onion, thinly sliced
2 medium tomatoes chopped
1 tbspn each fresh parsley and coriander

Prep the cous cous by pouring over 100g boiling water, stirring and covering with a teatowel. Put the butterbeans and garlic in a pan and heat through gently for about 5 minutes. You may need to add a little water to prevent them from sticking. Add the lemon juice to the butterbeans, stir to coat. Fluff the couscous with a fork and tip the beans. Mix thoroughly, then add all the other ingredients. Season well. This is delicious warm or cold and is a great accompaniment to grilled chicken.

katiepoppycat

This recipe was developed by one of the chefs I work with. It's posted on our company website so i'm sure he won't mind it being on here!

Curried Chicken Salad(Serves 4)

Free on Green(If using Chicken as HEB)
Red - it's th pasta that gives it a syn value - the chicken mix is free

452g Cooked Butter Basted Chicken Breast(or 4x HEBS)
175g Green Beans
350g Multi-coloured penne or any other pasta
4 firm ripe tomatoes, skinned, seeded & cut in strips
Salt & ground pepper
Coriander leaves, to garnish

Sauce


150ml low-fat yogurt
5ml mild curry powder
1 garlic clove, crushed
1 green chill, seeded & finely chopped
30ml chopped fresh coriander

1. Cut the chicken in strips.
2. Cut the green beans into 2.5cm lengths and cook in boiling water for 5 minutes. Drain and rinse under cold water.
3. Cook the pasta in a large pan of salted boiling water for 8-10 minutes, or until al dente. Drain and refresh.
4. To make the sauce, mix the yogurt, curry powder, garlic, chilli and chopped coriander together in a bowl. Stir in the chicken strips and leave to stand for 30 minutes.
5. Transfer the pasta to a large bowl and toss with the beans and tomatoes. Spoon over the chicken and sauce. Garnish with coriander leaves.

The tomato bit was a bit faffy and could be safely left out. The chicken is delicious though!

fantasyvamp

hi all just wondering if anyone has the slimming world recipe for a pasta dish, all i can remember it is pasta bacon mushrooms and borsen cheese if thats how its spelt, i just can remember how much to use as i have left my recipe book back in the uk grrrrr, if anyone can help me out thanks very much tricia

katiepoppycat

Lemon and Asparagus Pasta

adapted from the current issue of sw mag - 'open asparagus ravioli'

Green - Free
Red - Free as a sauce, serve with a HEB of pasta otherwise


Serves 2

Dried pasta for 2 people
2 shallots
2 teaspoons lazy garlic(or 2 chopped cloves)
250ml chicken stock made with bovril
200g asparagus tips
300ml(ish) very low fat fromage frais
grated zest and juice of 1 lemon
chopped parsley to serve

Put the pasta to cook in boiling water. Finely chop the shallots and fry in frylight for a couple of minutes with the garlic. Add the chicken stock, bring to the boil and reduce by half. Put the asparagus in the pasta pan. Reduce the heat right down on the sauce and add the fromage frais. If you're nervous about potential curdling, turn the heat off to start with. When the asparagus is tender, fish it out of the pasta pan and put it in the sauce - try not to add too much water with it. Add the lemon zest and juice and simmer very gently. DO NOT LET IT BOIL. It will curdle and look manky although it will still taste pretty good.

Drain the pasta and mix with the sauce. Season well and sprinkle with chopped parsley before serving.

It's only the pasta that makes this a green dish - you could serve the sauce with fish or chicken. It's incredibly rich and creamy, you would not believe it is fromage frais and not cream. I've saved some sauce to use a dip for some prawns on a red day. It would aslo be good with other green veg - mange tout might be nice, or green beans.

EDITED to add that I didn't have FF in last night and made this quark. You don't get the full on creamy sauce effect but it does okay in a pinch