Losing Weight Recipes Collection

Helen1978_2

cheekymole wrote: »

8 scan bran (available from SW classes and Holland and Barrett (I think!)
4 level tbsp nutella
1 level tbsp syrup
1 tbsp water

crumble scan bran into a bowl add nutella, syrup and water and mix. Divide into little petit four cases and leave to set in fridge

Should make 30

Total 22 syns on green and red

Hi,

Is this 22 syns for all 30?

katiepoppycat

pasta fasool ( 'When the stars make you drool/like a pasta fasool/thats aaaaaaaaamoooorrrrrrre')

adapted from Waitrose Food Illustrated June issue

green - free ( count bacon as HEB)
red - pasta, potatoes AND beans. don't be silly!
serves 4

2 teaspoons lazy garlic
250g pack bacon chopped( 4 HEBs)
1 carrot chopped fairly small
2 medium potatoes peeled and chopped fairly small
1 celery stick, chopped
1 large tomato, peeled, chopped and deseeded
pinch dried chilli flakes t otaste
1 litre chicken stock made with bovril
200g shortish pasta ( penne etc)
tim borlotti beans, drained and rinsed(recipe said 410g, i used a 300g)
2 basil leaves, torn.

FIrst, put the kettle on. Make a shallow x in the bottom of your tomato, put it in a dish and pour boiling water over it. LEave for 5-10 mins. The skin will come away beautifully.

Fry the garlic in frylight and add the bacon. Cook for a few mins and add all the fresh vegetables. Cook a few more minutes and add the chilli. Stir well and add the stock. Bring to the boil and simmer for 5 minutes. Tip in the raw pasta and half the beans. Mash the rest of the beans in a bowl with te back of a spoon and add with the torn basil leaves. Simmer until the pasta is cooked. Let it cool a bit before serving so that the sauce thickens. Also yummy cold. This is really good! It's also quite forgiving so don't worry over much about quantities of veg, it's handy for using stuff up.

Bella79

its from when i was following ww

DIET COKE CHICKEN
SERVES 2
Estimated POINTS® value per serving - 3.5
Course | Main meal
Ingredients
2 MediumChicken Breasts
1 Medium Red Onion
8 Tbsp Tomato Ketchup
1 can of Diet Coke (Not Pepsi Max or Coke zero – too sweet)
Couple of dashes of Worcester Sauce (to taste)
Instructions
1. Dice chicken and slice onion and brown off in Frylight.
2. Add Ketchup and diet coke and Worcester sauce
3. Cook on high heat to reduce the sauce stirring to ensure it does not burn
4. Once it has gotten to a thick consistency (sticky) then serve

Lois_Lane

A summery bowl of pasta, adapted from a Sainsbury's recipe. Use fresh peas in the pod, while in season, as they take only minutes to shell. Serve with parmesan to grate over.

Free on green, apart from the ham and parmesan, which need to be synned.

Ingredients

1 Small onion, peeled and sliced
1 Fat clove garlic, peeled and chopped
2 Gem heart lettuces, trimmed and sliced
400g (14oz) Dried penne
1 x 190g pack Hand-shelled peas or same quantity peas in the pod
4 tbsp (heaped) low fat fromage frais
4 slices Good-quality ham, shredded
Fresh basil, leaves only, shredded
Frylight

Method

1. Bring a large pan of salted water to the boil.
2. Heat the oil in a frying pan and cook the onion in it for 3-4 minutes.
3. Add the garlic and cook for 30 seconds. Next, stir in the sliced lettuce and cook stirring for 2 minutes.
4. At the same time, cook the pasta in the boiling water following pack instructions, adding the peas for the last 2 minutes of the cooking time.
5. Drain the pasta and peas, return them to the pan with the crème fraîche, ham, basil and the lettuce mixture.
6. Season and stir everything together.
7. Serve in warm bowls.

HappyVirago

I've got one! I started cooking this when I was doing WW (No Count) and can't for the life of me remember where I first came across it. Anyway, I still eat it as a healthy lunch - add cheese if you don't mind taking the fat/cals up a bit. It serves two for a comfortable lunch.

Ingredients
1 red pepper
4 ripe tomatoes
500g pack of gnocchi

Method
Deseed the pepper and chop roughly (say into 8 pieces). Chop tomatoes in half. Chuck into a roasting tin and spray with a low fat spray (e.g. frylight) or drizzle with a little olive oil if you prefer.
Roast in a pre-heated oven for about 25 mins at 230 degrees C.
Meanwhile, a couple of minutes before the veg is finished, cook the gnocchi as per pack instructions.
When done, blend the veg into a puree - either using a liquidiser or a stick blender. This is your tomato sauce! Pour over the gnocchi, then serve (with optional cheese grated on top).

katiepoppycat

Bulgar Wheat Salad(adapted from Tesco Food Club Mag)

A delicious salad that is good as an accompaniment or as a cold lunchbox. The original recipe stipulated more oil - I've dropped it down to 2 tbspns from 3, and it could probably go lower again. It's quite forgiving on quantities and good for using up salady bits. I had no parsley in and just left it out - still really good. Really lush with grilled halloumi as a HEA!

Serves - 4 quite generously
Green - Free ( count oil as HEB)
Red - NO!

100g bulgar wheat
1/2 red onion, finely chopped
teaspoon lazy garlic
2 tbspn freshly chopped coriander
2tbspn freshly chopped mint leaves
2 tbspn freshly chopped parsley
1/2 cucumber, diced
4 tomatoes(200g cherry tomatoes) diced
400g can chick peas drained
pinch cumin
pinch cayenne
grated rind and juice of half a lemon
2 teaspoons lazy ginger
2 tbspn extra virgin olive oil

Pour 200ml boiling water over the bulgar and cover. Leave for 15 minutes or so till the water is all absorbed(stick it in the microwave for a few minutes if it needs helping along, you don't want it too wet).

Add onion, garlic, herbs, cucumber and tomatoes to bulgar wheat. Mix.

Add chickpeas, spices, lemon rind and juice, ginger and oil. Mix season and chill till needed.

katiepoppycat

Pea, Ginger and Coriander Soup ( adapted from JS Magazine June 2008)

Another one where the ingredients amounts aren't an exact science.

Green - Free
Red - Too high to think about

1 onion, peeled and chopped
2 potato, chopped
1/2 teaspoon cumin
1 teaspoon ginger
80g pack fresh coriander
1kg baqg frozen peas
1 litre chicken stock made with bovril
lemon juice to taste

Spray a heavy based pan with frylight and sweat the onion and potato for a couple of minutes. Add the ginger and cumin and cook a couple of minutes.

Chop the stems from the coriander(keep the leaves) and chop a bit. Add the the pan with a splash of water. Seat over a low heat for 20 minutes, adding a bit of water every once in a while if it looks like it is catching

Add the peas, stock and coriander leaves and simmer for 5 minutes. Blend and taste for seasoning - I'm a salt fiend but a splash of lemon juice did the job here nicely. Can be served hot or cold.

katiepoppycat

Madira

A 12C persian recipe. This is so easy and really, really good. The cinnamon takes the edge of the spices and makes it deeply aromatic. You can do it with precooked lamb too, or use raw lamb or chicken, just remove the leeks and onions from the pan once browned, do the meat and throw them back in again. If you can't get pickled lemons, use lemon juice, but the pickled lemons REALLY make a difference. I got minein a jar from Waitrose.

Red - Free
Green Free - count chicken as HEA

Serves 4
4 cooked chicken breasts(or HEA per person on green)
4 leeks, sliced
2 onions, roughly chopped
500ml tub vlf yoghurt
1 tsp each of cumin, coriander and cinnamon
2 pickled lemons
handful of fresh mint leaves, torn

Sweat the onions and leeks in fry light and stir in the chopped chicken breasts. Add the spices and a splash of water to stop it catching and cook for 5 minutes until everything is browned and hot Stir in the sliced pickled lemons.

Remove from heat and gloop in the yoghurt to coat and make a sauce. You probably won't need the full tub. Return to the heat to warm through but watch the temperature to avoid curdling. Add the torn mint leaves and serve. Be careful with the seasoning as the pickled lemons can be quite salty.

I served this with home made saffron flatbreads but rice is good for a green day to make it a free meal.

consultant31

Scan Bran Cake 1 Healthy ‘B’ Selection and 4 syns
1 Weetabix and 4 Scan Bran
1 level tbsp. Mincemeat
1 tsp mixed spice
1 tsp cinnamon
2 level tsp honey
15g powdered sweetener
2-3 eggs, beaten
Break scan bran into small pieces then sprinkle on hot water. Leave a few minutes then break up with a fork, until scan bran resembles breadcrumbs (use extra hot water as necessary). Crumble in the Weetabix, stir in the mincemeat, spices, honey and sweetener. Mix in the beaten egg and stir well. Line a loaf tin with foil and spray with Frylight. Bake for 25-30 minutes in a medium oven (190c).
OR
Place in a microwavable container (or pack lunch box) and microwave on high for 5 minutes.

Scan Bran Parkin 1 Healthy ‘B’ Selection and 4 syns
28g porridge oats
5 scan bran
1 tbsp. dark treacle
15g powdered sweetener
2-3 beaten eggs
1 tsp. cinnamon.
Break scan bran into small pieces then sprinkle on hot water. Leave a few minutes then break up with a fork, until scan bran resembles breadcrumbs (use extra hot water as necessary). Stir in the porridge oats, treacle, cinnamon and sweetener. Mix in the beaten egg and stir well.
Line a loaf tin with foil and spray with Frylight. Bake for 25-30 minutes in a medium oven (190c).
OR
Place in a microwavable container (or pack lunch box) and microwave on high for 5 minutes.

Scan Bran Christmas Pudding (20½ syns in total)
2 Weetabix (6½ syns)
8 scan bran (4 syns)
2 tbsp. Mincemeat (4 syns)
3 tbsp. Golden syrup (6 syns)
1-2 eggs, beaten
1 tsp. Brandy essence
1 tsp. Ginger
1 tsp. Cinnamon
2-3 tsp. Mixed spice
28g powdered sweetener
Break scan bran into small pieces then sprinkle on hot water. Leave a few minutes then break up with a fork, until scan bran resembles breadcrumbs (use extra hot water as necessary). Crumble in the Weetabix, stir in the mincemeat, syrup, brandy essence, spices and sweetener. Mix in the beaten egg and stir well. To cook: Place in a microwavable pudding bowl microwave on high for 10-12 minutes until firm.

Scan Bran Chocolate Cake 1 Healthy ‘B’ Selection and 6½ syns
5 Scan Bran (1 ‘B’ selection)
28g cocoa powder (4½ syns)
1 level tbsp. Golden syrup (2 syns)
15g powdered sweetener
2 eggs, beaten
Break scan bran into small pieces then sprinkle on hot water. Leave a few minutes then break up with a fork, until scan bran resembles breadcrumbs (use extra hot water as necessary). Stir in the cocoa powder, syrup and sweetener. Mix in the beaten egg and stir well.
Line a loaf tin with foil and spray with Frylight. Bake for 25-30 minutes in a medium oven (190c).
OR
Place in a microwavable container (or pack lunch box) and microwave on high for 5 minutes.

Scan Bran Marmalade Cake 1 Healthy ‘B’ Selection and 3.5 syns
1 Weetabix and 4 Scan Bran (1 ‘B’ selection)
1 level tbsp. marmalade (1½ syns)
½ tsp mixed spice (adjust according to taste)
½ tsp cinnamon (adjust according to taste)
2 level tsp honey (2 syns)
15g powdered sweetener
2 eggs, beaten
Break scan bran into small pieces then sprinkle on hot water. Leave a few minutes then break up with a fork, until scan bran resembles breadcrumbs (use extra hot water as necessary). Crumble in the Weetabix, stir in the marmalade, spices, honey and sweetener. Mix in the beaten egg and stir well.
Line a loaf tin with foil and spray with Frylight. Bake for 25-30 minutes in a medium oven (190c).
OR
Place in a microwavable container (or pack lunch box) and microwave on high for 5 minutes.

Scan Bran Ginger Cake 1 Healthy ‘B’ Selection and 4 syns
1 Weetabix and 4 Scan Bran (1 ‘B’ selection)
4 level tsp. Asda Ginger Preserve (2 syns)
1 tsp ginger (adjust according to taste)
2 level tsp honey (2 syns)
15g powdered sweetener
2 eggs, beaten
Break scan bran into small pieces then sprinkle on hot water. Leave a few minutes then break up with a fork, until scan bran resembles breadcrumbs (use extra hot water as necessary). Crumble in the Weetabix, stir in the ginger preserve, ginger, honey and sweetener. Mix in the beaten egg and stir well.
Line a loaf tin with foil and spray with Frylight. Bake for 25-30 minutes in a medium oven (190c).
OR
Place in a microwavable container (or pack lunch box) and microwave on high for 5 minutes.

Scan Bran Carrot Cake 1 Healthy ‘B’ Selection and 6 syns
1 Weetabix and 4 Scan Bran
5oz grated carrot
1/2 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
2 tbsp mincemeat
2 tsp runny honey
3 eggs, beaten
Break scan bran into small pieces then sprinkle on hot water. Leave a few minutes then break up with a fork, until scan bran resembles breadcrumbs (use extra hot water as necessary). Crumble in the Weetabix, stir in the honey, mincemeat, carrots and spices. Mix in the beaten egg and stir well. Line a loaf tin with foil and spray with Frylight. Bake for 25-30 minutes in a medium oven (190c).
OR
Place in a microwavable container (or pack lunch box) and microwave on high for 5 minutes. To make a tasty topping mix Quark soft cheese, lemon juice and sweetener and spread onto the carrot cool once cool.

Scan Bran Sticky Toffee Buns 1 Healthy ‘B’ Selection and 4½ syns
5 scan bran
1 sachet toffee options
1 tbspn. syrup
1 egg
Soften scan bran with hot water - leave to swell for better results. Mix all ingredients together with beaten egg. Bake in a moderate oven on non-stick bun/muffin trays. Makes either 12 buns in 15 minutes or 6 muffins in 20 minutes.

Scan Bran Rhubarb Crumble 1 Healthy ‘B’ + 1 syn OR 2 Healthy ‘B’
5 scan bran
454g rhubarb stewed with sweetener
Soften 5 scan bran with hot water and leave to swell. Mix together with Brown 'Gold' sweetener. Sprinkle the scan bran mixture over 454g of rhubarb stewed to taste.

Chocolate Hazelnut Truffles
Option 1:- Total 8.5 syns on both days
5 scan bran (2.5 syns)
1 1/2 level tablespoons Nutella chocolate spread (6 syns)
Crumble scan bran into a bowl, add Nutella and mix well. Divide into little bun cases and leave in fridge to set. Should make approx 20 truffles.
Option 2:- Total 22 syns on both days
8 scan bran (4 syns)
4 level tablespoons Nutella (16 syns)
1 level tablespoon syrup (2 syns)
1 tablespoon water
Crumble scan bran into a bowl, add remaining ingredients and mix well. Divide into little bun cases and leave in the fridge to set. Should make approx 30 truffles.

Scan Bran surprise 1 HE'B + 7 syns or 9.5 syns for the whole dish on both days
5 scan bran (HE'B or 2.5 syns)
1 Tbsp Nutella hazlenut spread (4 syns)
1 toffee Mullerlight
8oz very low fat fromage frais
1 vanilla Mullerlight
1 meringue nest (3 syns)
Crush scan bran and mix with Nutella, leave to set in the base of serving dish. Mix together toffee Mullerlight and fromage frais (this should be sweet enough but you could add additional sweetener if desired).
Pour over crushed scanbran and Nutella mix. Crumble meringue nest into vanilla Mullerlight and layer over toffee Mullerlight mix.

polkadot

[FONT=&quot]Chicken curry recipe as requested by Beanilou

[/FONT] [FONT=&quot]Ive added my notes regarding the slow cooker as its just how I do it-but Ive done it in a casserole dish in the oven and even just left it in the frying pan covered with a plate. The trick is to get the spices all stuck to the chicken in a frying pan and then you can finish it off just about any way you like.
[/FONT]Ingredients
[FONT=&quot]12 each Chicken thighs bone in
59 mililiters Oil (4 tablespoons)
30 mililiters Cumin seeds (2 tablespoons)
2 each Onion medium, sliced
15 mililiters Minced ginger (3 teaspoons)/3cm fresh root
15 mililiters Crushed garlic (3 teaspoon)/3 cloves
3 each Green chili halved lengthways and seeds removed
2 mililiters Turmeric (Half a teaspoon)
2 mililiters Garam masala (half a teaspoon)
10 mililiters Paprika (2 teaspoons)
2 each Peppers one red, one yellow, deseeded and cut into chunks
30 mililiters Tomato puree
250 mililiters Natural yoghurt
44 mililiters Coriander sprigs to serve[/FONT]
Instructions
[FONT=&quot]1)[/FONT][FONT=&quot]Pull the skin off the chicken, then set the chicken aside. Heat the oil in a large pan over a medium heat. Fry the cumin seeds for a few seconds until they give off a nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on for about 10 minutes until the onions are soft, but not yet starting to colour.
2)Add the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers. Continue frying for about 10 minutes until the spice mixture clings to the chicken and the onions turn brown. Add a dash of water if they start to catch on the bottom of the pan.
3)Stir the tomato puree into the yoghurt , turn down the heat, then swirl the yoghurt into the pan, followed by 125ml cold water. Bring to a simmer and cook gently without a lif for about 30-35 minutes until the chicken is tender, stirring in a little more water if it looks dry. Add salt if you like.
4) Scatter coriander before serving.[/FONT]
[FONT=&quot]Notes[/FONT]
[FONT=&quot]Cook the day before serving and divide into 2 portions, then freeze.
1)For best results, cook on hob until adding yoghurt mix. Move to SC and mix chicken, cook on low for 6 hours.
2)To cook on hob completely use 2 frying pans
Will keep in the fridge for 2 days or can be frozen. To reheat: Bring to room temperature to defrost, then reheat in oven at 200C for 20-30 minutes.[/FONT]