Losing Weight Recipes Collection

consultant31

shanlitaa wrote: »

slimming world pudding
One sugar free jelly packet .. pref lemon and lime or orange ..
2 muller lite yogs (either lemon/lime, orange or vanilla)..
1 tub of quark ..
tinned fruit in juice or fresh fruit of your choice.
Method
Whisk the yogs into the quark
Make up the jelly to half a pint (dissolve in 1/4 pint of boiling water, then add 1/2 pint cold)Whisk jelly into quark mixture, add the fruit and chill until set ..
Whole dish is 2 syns.

This would be more than 2 syns if you used tinned fruit, though with fresh fruit it is indeed 2 syns

shanlitaa

This would be more than 2 syns if you used tinned fruit, though with fresh fruit it is indeed 2 syns

oops thats what i meant thank you consultant 31 xxxx

shanlitaa

Hi, Angry Pasta is a spicy/cheesey pasta bake that it adapted from a maltese recipe to be SW friendly! The quantities put here make loads as I am usually catering for my families massive apetite and also put some in the freezer. Basically the whole lot is 5syns so you just need to divide the syns depending on how much you eat!

bag quorn
400g dried pasta, par boiled.
2 tins tomatoes
2 onions, chopped
2 peppers, chopped (one red, one green)
5/6 chopped mushrooms
tbsp bovril
3tbsp tom puree
1.5tbsp tomato ketchup
1-2tbsp granulated sugar
tbsp dried mixed herbs
tbsp mild chilli powder
tsp dried chilli flakes
few shakes tabasco sauce (we like ours hot, hence the 'angry', but doesn't have to be!)
168g grated mature low fat cheese
1. Put the tinned tomatoes, half of the onion, half of the peppers, 3tbsp tomato puree, 1.5tbsp tomato ketchup, 1-2tbsp granulated sweetner and the chilli powder in a blender and blend to make a thick sauce.
2. In a big wok fry (frylight) the onion, peppers, mushrooms and quorn for 5 minutes before adding your sauce and heating through.
3. parboil your pasta (i always use wholemeal, but up to you!).
4. once your pasta sauce is bubbling add your mixed herbs, chilli flakes and tabasco. Stir in all of the cheese, but keep a handful back for topping off.
5. drain pasta and add to the hot cheesey red sauce mix, stir until all pasta is well coated. Place in an oven proof dish and top with remaining cheese.
6. bake at about 200degrees for 20ish minutes! (i like a nice crunchy top so tend to leave it a bit longer, but this is up to you!)
this makes loads and is 5syns for the whole lot so divide your syns based on how much of it you eat! )

shanlitaa

Curry sauce –syn free
Ingredients
1 Onion
2 cloves Garlic
1 tsp finely grated ginger (I don’t like ginger but still used it and couldn't taste it)
1tbsp hot or med curry powder
400g tin chopped tomatoes
57ml/2fl oz veg stock
2 tbsp sweetener
57g/ 2oz natural yoghurt or Quark/fromage frais
1tbsp chopped mint
1 tbsp chopped coriander
(I didn't have either of the herbs, but it was still nice!) Method
Chop onions and crush garlic. Spray frying pan with fry light and place on heat - add onion, garlic, and ginger and fry for 1-2 mins before adding curry powder.
Stir and cook for another couple of mins then add tomatoes, sweetener and stock.
Bring to boil and reduce heat to simmer gently for 12-15 mins.
Then blitz sauce in food processor or with hand blender, and return to heat. Heat gently then add quark/yoghurt/fromage frais and herbs.
EAT!
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Tikka Marsala Curry sauce
syn free on both plans
Ingredients
fry light
1/2 tsp cardamom seeds crushed
3 garlic cloves peeled and crushed
1/2 tsp ground turmeric
1 tbsp ground coriander
1 tsp each of ginger & cumin
1-2 tsp chilli powder
1 level tbsp tomato puree
1 onion
peeled and grated
100g/3 1/2 oz vlf fromage frais
1 tbsp fresh chopped coriander
1 tbsp fresh lemon juice
Method
Heat a pan sprayed with fry light. Add the garlic, cardamom, turmeric, coriander, ginger, cumin and chilli powder and fry for 1 min.
Stir in the tomato puree and onion and continue to cook for 3-4 mins. Add 142ml water, bring to the boil reduce to a simmer and cook for 5 mins.
Pour in the fromage frais fresh coriander and lemon juice, heat until hot (not boiling as fromage frais will curdle) and serve immediately
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Dopiaza Curry
syn free either day!
Ingredients
2 lg onions;
1tsp ground ginger;
3/4 garlic cloves;
1tsp each ground turmeric. cumin and coriander;
half tsp chilli powder;
can chopped tomatoes;
2 tsp chicken Bovril;
1 tsp ground cinnamon.
Method
Put 1 onion, ginger and garlic in processor til smooth.
Transfer to frying pan and cook gently for 3 mins with dash water.
Add turmeric, cumin, coriander, chilli and continue to cook for 2/3 mins.
Stir in tomatoes, 6oz warm water, Bovril, cinnamon and cook til sauce thickens.
Add 2nd chopped onion simmer for 20 mins.
We had this with veggies and rice (green day)
but have also done it with chicken on a red day. It is a medium flavour curry but I only use 3/4 of the recommended amount of coriander.
My DP reckons it was as authentic as our Indian restaurant serve!

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Indian curry
For1 person, double if for 2 etc.
Ingredients
Half large onion or 1 small
half tablespoon curry powder
200g can chopped tomatoes
small amount of garlic, i just used sprinkle of garlic powder
1oz low fat fromage frais
water
Method
Fry chopped onion in frylight
add tomatoes and dash of garlic, and curry powder
simmer for 15 mins
add just a little water to the consistency you want curry (not too thin or thick)
add to blender, until smooth, then back to heat and stir in fromage frais, simmer for another 5-10 mins.
Add any boiled veg to it u want (Indian restaurants normally use potatoes, sweetcorn, cauliflower, carrots, green beans) or meat if required
luuuurvly. Had with loads boiled rice and syn free chips mm mm ALL FREE
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Rogan josh
Its free on both red and green and is freezer friendly so you could make a batch and save some for later. Its usually served with lamb, but you can use beef, chicken or quorn and serve with rice or stir fried veg.
Serves 4
ready in 50 mins
Ingredients
frylight
1 onion, peeled and roughly chopped
3 garlic cloves, peeled and finely chopped (I've got frozen chopped garlic which is amazing!)
1 tsp each ground coriander, paprika, ginger and chilli powder
400g can chopped tomatoes
1 bay leaf
2x 2.5cm/1in pieces of cinnamon stick
4 green cardamoms
3 cloves
198ml/7fl oz chicken stock made with Bovril (sub for vecon if you prefer)
1 dsp artificial sweetener
Method
1. Heat a frying pan sprayed with frylight, add the onion and garilc and 3 tbsp of water and cook for 4-5 mins until soft.
2. Add all the powdered spices and fry for 1 minute (add a little water if it becomes to dry)
3. Stir in all the remaining ingredients and cook for 30-35 minutes until reduced. Remove the bay leaf and cinnamon sticks before serving.

debjk

Syn Free KFC (using the bread from your H free on red and EE(as long as you fill a 1/3 of your plate with superfree foods)

10 x Chicken Drummers or 4 Chicken Breasts
1 x Tub Chicken Bovril Paste
1 x Egg
1 x Clove of Garlic crushed (optional if you dont like garlic)
2 x Teaspoons of Ground Black Pepper (optional)
2 x Teaspoons of Mixed Spice (optional)
1 x Teaspoon of mild chilli powder (optional)
4 x Slices brown bread
2 x Teaspoons mixed herbes

Method
Place chicken drummers/chicken breasts in a deep pan fill with water. Bring to the boil and simmer for 30 mins. Drain and leave to cool. When cool remove the skin and pat dry. Cut chicken breasts into strips.

Place the bread and mixed herbes into a food processor and blend until crumbled and empty onto a large dish. Scoop out all the bovril paste into a small bowl. Mix in the egg, crushed garlic, pepper, spice and chilli until you have a gloopy paste.

Now for the fun bit, but before you start switch on the oven to its highest setting and have a baking tray sprayed with fry light on stand by. Using a spoon carefully dribble the paste all over a chicken drummer/strip then roll it in the breadcrumb mixture and place on the baking tray. Repeat until all the drummers/strips are covered.

Place the chicken in the oven and cook for 10 to 15 minutes or until the breadcrumbs have started to go brown and crisp. Remove and leave to cool. Once cool transfer to a serving plate.

I know a lot of the ingredients say optional but I think you need to add them all to get the correct flavour

consultant31

Roasted Winter Veg - Free on green


1 green cabbage, chopped
4 potatoes, peeled & diced
2 carrots, peeled & cut into chunks
2 parsnips, peeled & cut into chunks
1 leek, trimmed & chopped
1 red pepper, chopped
1 red onion, peeled & quartered
Handful of broth mix (lentils, peas, pearl barley)
3 tsp chicken bovril
1 litre boiling water
salt, pepper, chilli, garlic & curry powder to taste

1. Roast the carrots, parsnips, leek, red pepper and onion at 220 C for 45 minutes using frylight.
2. Once cooked, cut into smaller pieces then add to a pan containing the bovril, water, potato, barley and cabbage, season, bring to the boil then simmer until the potato and barley is cooked.
3. Use a potato masher to mash to the desired consistency then check seasoning and adjust to taste.

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Scotch broth (Free on Green)


4 parsnips, peeled & cubed
2 onions, peeled & quartered
2 leeks, washed & chopped
6 carrots, peeled & cubed
1 tin chopped tomatoes
3 tsp beef Bovril
1.5 litres boiling water
Handful of pearl barley
Leftover Quorn savoury mince (optional)
Salt, pepper, garlic for seasoning

1. Roast veg for 45 minutes
2. While veg is cooking, make savoury mince if using
3. Once cooked, chop veg into smaller chunks so it's all mixed together.
4. In a large pan mix the tomatoes, Bovril, water and garlic, bring to the boil then add the other ingredients.
5. Reduce the heat to just below boiling and allow to cook for 1-2 hours until the barley is fully cooked.
6. Adjust seasoning and either leave chunky or mash and blend depending on your preference.
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Chunky Minestrone (Free on Green)


1 onion, peeled & chopped
3 carrots, peeled & chopped
2 potatoes, peeled & chopped
3 tomatoes, chopped
2 parsnips, peeled & chopped
4oz spinach, chopped
4oz cabbage, chopped
Frylight
1 litre boiling water
2-3 tsp chicken Bovril
3tsp Italian mixed herbs
7tbsp passata or chopped tinned tomatoes
5oz dried pasta
1 tin butter beans
Salt & Pepper

1. Fry the onion in frylight then add the stock and the herbs and cook for a few minutes. 2. Add the carrots, potatoes, tomatoes, parsnips and passata/chopped tomatoes and simmer for about an hour.
3. Add the pasta and cook until almost tender then add the spinach, cabbage and butterbeans and cook for a few more minutes.
4. Season to taste and serve.
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Leek and Potato (Free on Green)


1 onion, peeled and finely chopped
2 bay leaves
1.2 litres boiling water
2 tsp chicken Bovril
1.5lb potatoes, peeled and diced
1 large leek, trimmed, sliced and shredded
Salt and pepper
5 oz vlf natural fromage frais

1. Boil the onion in 1/4 of the stock with the bay leaves, simmer for 5 minutes
2. Add the potato and leek, the rest of the stock and the seasoning, bring back to the boil then simmer for 25 minutes
3. Remove bay leaves then mash or blend to desired consistency.
4. Blend in the fromage frais, reheat soup but don't allow it to boil, serve
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Cauliflower & Cheddar Soup (serves 4 at 1HEA each on green)


2 onions, finely chopped
2 potatoes, peeled and diced
1 cauliflower, broken into small florets
1 litre vegetable or chicken (Bovril) stock
150ml milk
90g grated cheddar cheese
salt and pepper
Frylight

1. Fry the onion and potato gently for 5 minutes
2. Add the cauliflower and stock, bring to the boil and then simmer for 20 minutes until the veg is cooked
3. Blend or mash until smooth
4. Return to the pan, add the milk and cheese, stir over a low heat until the cheese is melted, don't let it boil
5. Season and serve
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Smokey bacon and tomato soup (free on red)

½lb smoked bacon
large jar of passata
2 dsp Worcester sauce
1 clove garlic
1 tsp beef Bovril
1 tsp sweetener
1 tsp paprika
½ pint of water

Trim rind off bacon and grill until crispy.
Crush garlic and place in a large saucepan with passata, Worcester sauce, Bovril, sweetener and paprika.
Place on heat and simmer gently.
Chop bacon into very small pieces and add to tomato mixture.
Stir well and add the ½ pint of water.
Bring to the boil, and then simmer for 15 minutes.
Serve with chopped fresh coriander on top.
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Cauliflower cheese soup: (serves 2 at 1½ syns and 1 HEA each)


1 onion
frylight
½ tsp paprika
small cauliflower
710ml chicken Bovril stock
142ml semi-skimmed milk
12 laughing cow extra light cheese triangles
salt& pepper
spring onion to garnish

Peel and finely chop onion.
Spray a large pan with frylight.
Saute the onion and paprika for 5 mins.
Add cauliflower and stock, bring to the boil and simmer for 15 mins.
Add milk and simmer for 5 mins more.
Stir in the cheese triangles and blend until almost smooth.
Pour soup back into saucepan, reheat, season and garnish with spring onion.
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Tomato Soup (free on Green)


1 420g Can Chopped Tomatoes
1 420g Can Baked Beans
1 Large Can Carrots (drained)
¾ pint Stock (using 1 ½ tsp chicken Bovril from the jar)
Pinch of Mixed Herbs
Dash of Worcester sauce (optional)

Drain the carrots, put all ingredients into liquidiser, liquidise together then heat through. To give the soup a bit of a “kick” you can add a dash of Worcester sauce.
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Quick Vegetable soup (free on red and green)


1 onion
1 or 2 leeks
2 or 3 carrots
Any other veg that is free both on red and green (butternut squash, broccoli, courgettes, baby sweetcorn or any bits of veg left in the fridge)
2 good heaped teaspoons of chicken Bovril
Coriander (1 teaspoon dried)
About ¾ pt water

Cook veg until soft then blitz with a blender. Swirl with natural yoghurt before serving to make the soup nice and creamy.
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Potato & Broccoli Soup (1 syn for whole lot on green)


3 large potatoes peeled and cut into large chunks
1 onion finely chopped
1 chicken/veg stock cube
2 cloves of garlic chopped
1/2 broccoli, separated into florets
Juice of 1/2 lemon
Salt and pepper to taste
Enough water to cover veg

Put all ingredients in a pan, bring to the boil and simmer (uncovered) for 20-30 mins until veg is soft. Crush veg a little with potato masher (depending on how smooth/chunky you want the soup).
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Carrot & Coriander Soup (syn free)


3 medium onions, chopped
1 garlic clove, crushed
1lb (450g) carrots, diced
1 pint (600ml) vegetable stock
1 tablespoon ground coriander
2 tablespoons chopped fresh coriander
Juice of 1 orange
Salt and freshly ground black pepper
Orange slices and coriander sprigs to garnish

Place the onion, garlic and carrots in a large saucepan. Add the stock and the ground coriander and bring to the boil. Reduce the heat and simmer for 30 minutes. Pour into a liquidiser or food processor and pur!e until smooth. Return the soup to the pan, add the fresh coriander and orange juice, and season to taste with salt and pepper. Just before serving, garnish with fresh orange slices

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Sweetcorn and red pepper soup (free on green)

4 small shallots, finely chopped
1 teaspoon paprika
2 smoked garlic cloves, crushed
2 red peppers, finely diced
1 175g (6oz) can sweetcorn, drained
pinch of dried chilli flakes
600ml (1 pint) vegetable stock
2 tablespoons instant mash (for thickening)
1 tablespoon finely chopped chives to garnish

In a large non-stick pan dry-fry the shallots until soft. Sprinkle the paprika over, add the garlic and cook for 2–3 minutes, stirring well. Add the peppers, corn and chilli and stir in the stock. Bring to the boil, then reduce the heat to a gentle simmer. Add the instant mash to the soup, stirring well to prevent any lumps forming. Cook for 5–6 minutes until the soup thickens slightly. Serve garnished with chopped chives.

consultant31

Dips

Use quark as a base for Free or nearly Free dips, e.g. Mix 8oz quark with a clove of crushed garlic and 4 tbsp chopped herbs. Chill until required then use as a dip with vegetable crudit!s or fill celery stalks and hollowed out tomatoes.

Grate a Healthy Extra portion of cheese into a pot of very low fat cottage cheese, add 2 crushed cloves of garlic and serve with batons of cucumber, carrots and celery.

Blue cheese dip is heavenly, but can be incredibly high in Syns at around 3½ Syns per level tbsp! To make a low-Syn version of this tasty dip, crumble a Healthy Extra portion of Danish Blue into a pot of quark or very low fat natural fromage frais. Chill overnight and the whole tub will take on the flavour of the strong cheese. The whole tub will count as 1 HE on Green or 5 Syns on both choices! You could also try this technique with other strong cheese, peanut butter or chocolate spread

Buffet

Free Scotch eggs - Shape the sausage meat from Syn-free sausages around 1 hard boiled egg, making sure that the egg is covered. Crush a Scan bran with a rolling pin (place the Scan bran in a plastic bag first!). Roll the covered egg in the crumbs until evenly coated. Bake in a preheated oven at 180ºC for about 25 minutes. Use the Scan bran as part of a Healthy Extra b choice for a super Free finger food, or count ½ Syn per crispbread used.
Chilled mini-kebabs - cherry tomatoes, rolled up ham/turkey, cubes of cucumber, inches of celery, squares of pepper and basil leaves to make a delicious finger food that's Free on Original.
Potato salad - Made with boiled salad or new potatoes and very low fat fromage frais. Flavour with garlic or fresh herbs for a fresh and free salad on Green.
Pasta salad - Made with 100% Free Food. Try mixed beans, sweetcorn, celery, raw mushroom, pepper, cherry tomatoes, radish, spring onion, and flavour with your choice of passata, very low fat natural yogurt or fromage frais for a Free extravaganza on Green. If you feel like a change, why not swap pasta for cooked rice or couscous

Sausage rolls
2 Quorn sausages
Laughing cow light triangle (part HEA)
2 slices WW bread (HEB)

Use a rolling pin to 'flatten' out the bread.
Spread bread with laughing cow.
Roll bread around the sausage and hold together with a cocktail stick.
Brush with beaten egg
Bake in oven till crispy.

Cheesy pizza toasties
2 slices WW bread (HEB)
1 Tomato
2 Spring Onions
4 Mushrooms
¼ red and ¼ yellow pepper
42g Mozzarella Cheese (HEA)

Lightly toast the bread on both sides
Meanwhile, roughly chop the tomato, spring onions, mushrooms and red and yellow peppers. Grate the Mozzarella Cheese.
Top both slices of toast with the veg and scatter the cheese over. Place under a medium grill until the cheese bubbles and the veg are tender.
For extra taste spread 1tbsp of tomato puree on the toast under the veg (add half a syn for this)

Onion Rings
1 lb mild onions
3 egg whites
57gms dry wholemeal bread crumbs (HEB)
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper

Cut onions into ½-inch slices; separate into rings and place in a bowl. Cover with ice water; soak for 30 minutes. Drain.
In a small mixing bowl, beat the egg whites until foamy. In another bowl, combine the bread crumbs, thyme, salt, paprika and pepper.
Divide the crumb mixture among three large re-sealable plastic bags. Dip a third of the onions in the egg whites; add a few rings at a time to crumb mixture and shake to coat. Place on a baking sheet coated with non-stick cooking spray. Repeat with remaining onions and crumb mixture. Bake at 400 degrees F for 20 minutes or until lightly browned and crisp.

consultant31

Indian Restaurant meals

CHOICES FOR BOTH DAYS

Basic/Non Branded Foods Indian Restaurant, Onion Sambal 1 level tbsp
Original ½ Syn Green ½ Syn
Basic/Non Branded Foods Indian Restaurant, Cucumber Raita 1 level tbsp
Original 1 Syns Green 1 Syns
Basic/Non Branded Foods Indian Restaurant, Lime Pickle 1 level tbsp
Original 1½ Syns Green 1½ Syns
Basic/Non Branded Foods Indian Restaurant, Mango Chutney 1 level tbsp
Original 2 Syns Green 2 Syns
Basic/Non Branded Foods Indian Restaurant, Poppadoms, average each each
Original 4 Syns Green 4 Syns
Basic/Non Branded Foods Indian Restaurant, Chapati, average each each
Original 7½ Syns Green 7½ Syns
Basic/Non Branded Foods Indian Restaurant, Samosas, Vegetable, average portion 2 small
Original 7½ Syns Green 7½ Syns
Basic/Non Branded Foods Indian Restaurant, Vegetable Jalfrezi, average portion 375g serving
Original 7½ Syns Green 7½ Syns
Basic/Non Branded Foods Indian Restaurant, Onion Bhaji, average each each
Original 8½ Syns Green 8½ Syns
Basic/Non Branded Foods Indian Restaurant, Paratha, average each each
Original 12 Syns Green 12 Syns
Basic/Non Branded Foods Indian Restaurant, Samosas, Meat, average portion 2 small
Original 12½ Syns Green 12½ Syns
Basic/Non Branded Foods Indian Restaurant, Naan Bread, Plain, average each each
Original 20 Syns Green 20 Syns
Basic/Non Branded Foods Indian Restaurant, Lamb Biryani, average portion 450g serving
Original 20½ Syns Green 20½ Syns
Basic/Non Branded Foods Indian Restaurant, Naan Bread, Peshwari, average each each
Original 25 Syns Green 25 Syns

CHOICES FOR GREEN DAYS

Basic/Non Branded Foods Indian Restaurant, Rice, plain, boiled, average portion 300g serving
Original 20 Syns Green Free
Basic/Non Branded Foods Indian Restaurant, Rice, pilau, average portion 180g serving
Original 14 Syns Green 2½ Syns
Basic/Non Branded Foods Indian Restaurant, Chickpea Dhal, average portion 350g serving
Original 27 Syns Green 5 Syns
Basic/Non Branded Foods Indian Restaurant, Bombay Potatoes, average portion 340g serving
Original 16 Syns Green 7 Syns
Basic/Non Branded Foods Indian Restaurant, Vegetable Curry, average portion 380g serving
Original 12½ Syns Green 9 Syns
Basic/Non Branded Foods Indian Restaurant, Gobi Aloo Saag, average portion 320g serving
Original 14½ Syns Green 11 Syns
Basic/Non Branded Foods Indian Restaurant, Vegetable Biryani, average portion 420g serving
Original 21 Syns Green 11½ Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Biryani, average portion 380g serving
Original 18 Syns Green 12½ Syns
Basic/Non Branded Foods Indian Restaurant, Vegetable Korma, average portion 380g serving
Original 19 Syns Green 15 Syns
Basic/Non Branded Foods Indian Restaurant, Prawn Biryani, average portion 425g serving
Original 22½ Syns Green 15 Syns

CHOICES FOR RED DAYS

Basic/Non Branded Foods Indian Restaurant, Chicken Dhansak, average portion 350g serving
Original 6½ Syns Green 18½ Syns
Basic/Non Branded Foods Indian Restaurant, Lamb Rogan Josh, average portion 360g serving
Original 6½ Syns Green 23½ Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Vindaloo, average portion 360g serving
Original 8 Syns Green 20 Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Jalfrezi, average portion 350g serving
Original 8½ Syns Green 18½ Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Tandoori, average portion 340g serving
Original 9 Syns Green 21 Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Kashmiri, average portion 350g serving
Original 9½ Syns Green 21½ Syns
Basic/Non Branded Foods Indian Restaurant, Prawn Bhuna, average portion 380g serving
Original 10 Syns Green 17½ Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Bhuna, average portion 330g serving
Original 11 Syns Green 22 Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Saag, average portion 360g serving
Original 11 Syns Green 23 Syns
Basic/Non Branded Foods Indian Restaurant, Beef Madras, average portion 400g serving
Original 11 Syns Green 24 Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Curry, average portion 390g serving
Original 11½ Syns Green 23½ Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Tikka Balti, average portion 375g serving
Original 11½ Syns Green 25½ Syns
Basic/Non Branded Foods Indian Restaurant, Lamb Bhuna, average portion 350g serving
Original 12 Syns Green 29 Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Tikka Masala, average portion 360g serving
Original 14½ Syns Green 26½ Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Korma, average portion 360g serving
Original 16½ Syns Green 30 Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Makhani, average portion 380g serving
Original 16½ Syns Green 30 Syns
Basic/Non Branded Foods Indian Restaurant, Chicken Pasanda, average portion 370g serving
Original 20 Syns Green 33½ Syns
Basic/Non Branded Foods Indian Restaurant, Lamb Pasanda, average portion 350g serving
Original 21½ Syns Green 39 Syns

rosieben

sorry if someone's already posted this

cheekymole, might be useful if you could add a link to the Slimming World Recipe Thread to your index :beer:

greckofiend

FAT FREE SUGAR FREE FRUIT CAKE

1LB MIXED DRIED FRUIT (I also add chopped glace cherries & sometimes nuts too)
1LB SELF RAISING FLOUR 2 EGGS
MUG OF COLD BLACK TEA (just enough to cover the fruit)
Cover the fruit with the cold tea and leave to soak OVERNIGHT.
DO NOT DRAIN OFF THE LIQUID
Heat oven to Gas mark 4 Meanwhile add flour and eggs to fruit & tea mixture. You can add cinnamon or mixed spice to the mixture. Pour into lightly greased baking tin and cook for 1-1/2 hours. Should be firm to the touch.
This is a lovely moist cake and I have been told it is suitable for diabetics. Can anybody confirm this?