New Slimming World thread part 2

kiwichick

Well after all that snow I couldnt get my car out this morning, our drive is on a downward slope towards the house (sounds posh but I am ex-council) which means getting out is uphill. 2 inches of rock hard ice under the new snow meant going nowhere.

So I walked the kids to school and home again (just under 2 miles) and went swimming and did 60 laps (sound impressive but was not a very long pool). I can feel it now, everthing is aching but I am pleased that I went, feels as though Igiven my WI week a kick start.

Just sitting down to some ryvita with extra light laughing cow and marmite - YUM!!!!!!!

amyfopink

Morrisons do sausages that are free on EE and original. Which ones are they? the only ones I could find were Morrisons eat smart 60% less fat 8 thick pork sausages - are these the ones? Can anyone help please, thanks! x

yorkshire_laura

i think it is the eat smart ones. they are not very nice tho!

Rince

carlamagee wrote: »

burger - was homemade, but i had to add some breadcrumbs as i only had large eggs and only small pack extra lean mince, so they were too gooey and woud have completely fell apart under the grill, so was counting 5 syns for that (nimble wholemeal)
Bap - was about 114g wholemeal, so was using half as HEb and synning other half
Cheese - 28g cheddar - used HeA with milk for cups tea throughout the day (altho have only had 3!)
Sauce - 1 tbsp extra light mayo -1/2 syn and Tbsp ketchup - 2 syns
soooo.....
buger (5) + Bap (6) + cheese (5) + sauce (2 1/2) = 18 1/2!! :eek:

Hi, Sorry for butting in (i'm been reading this thread a while) but there is no need to add egg and breadcrumbs to burgers. I've been making homemade burgers for 20 years and only use mince, garlic, onion, mixed herbs, salt, pepper, and sometimes an oxo cube. They taste great and are free.

To get them to stick together I use a burger press that I got from Tupperware years ago, but you can't get them anymore. The nearest thing to it is the burger press from Lakeland. They also do a burger book, with loads of healthy free recipes. Hope this helps.

mrsmortenharket

Hey all!

Done 1/2 hour on the wii fit.

Those syn gree falafals sound great! I will def make them!

I am wheat intolerant I think. I am ok sometimes with a bit of wholemeal pasta. But I tend to avoid it. I had a mugshot the other day & that really set my tummy off.

Had HB egg & banana for breakfast.
2 pears mid monring.
Veg soup for lunch.
Not sure for the rest of the day!

Lisa

carlamagee

Rince wrote: »

Hi, Sorry for butting in (i'm been reading this thread a while) but there is no need to add egg and breadcrumbs to burgers. I've been making homemade burgers for 20 years and only use mince, garlic, onion, mixed herbs, salt, pepper, and sometimes an oxo cube. They taste great and are free.

To get them to stick together I use a burger press that I got from Tupperware years ago, but you can't get them anymore. The nearest thing to it is the burger press from Lakeland. They also do a burger book, with loads of healthy free recipes. Hope this helps.

Thanks for this!
I only use egg and breadcrumbs because thats the way i was taught....!
Ill try this the next time!! Thanks!! xx

iluvslimmingworld

Found some burger recipes, best to be used on the Extra Easy plan

Basic Burger

Ingredients

900g extra lean beef mince
1 pinch black pepper
fry light

Method

1. put it into a food processor and blend until it looks like fine minced beef: however, don't overdo the processing, because if the meat becomes too fine, the burger will have a bouncy texture! If you do not have a food processor, pass the steak through the fine blade of a mincer.

2. Empty the meat into a bowl and season with freshly milled pepper, but don't add salt till after the cooking because it draws out the juices. Now form the mixture into four rounds, pressing each one firmly together (it won't need egg or anything else to keep it together if you press firmly enough).

3. Now place the burgers on a plate, cover with clingfilm and leave in the fridge until you're ready to cook them.

***********************************

Chilli and dill pickle cheese burgers


Ingredients

* 2 red Chillies, seeds removed, roughly chopped
* 1 large handful flat-leaf Parsley, roughly chopped
* small cup of couscous made as per directions on packet
* 1 Egg, lightly beaten
* 750g extra lean minced beef
* 2 pickled dill Cucumber, finely chopped, or 2 tbsp chopped gherkins
* 6 wholemeal burger buns

To serve

* 6 slices cheddar cheese, crumbled - use your HEA choice
* to taste tomato ketchup - or make your own syn free red sauce
* 1 large handful mixed salad


Method
1. Place the chillies and parsley into a food processor and add the couscous. Blend to the consistency of breadcrumbs; then transfer the mixture to a large bowl. Preheat the grill to hot.

2. Using a wooden spoon, stir in the egg, beef, pickled dill cucumbers (or gherkins) and plenty of salt and freshly ground black pepper - you may need to use your hands if you find the mixture difficult to stir.

3. Using your hands, shape the mixture into 6 even-sized burgers with a thickness of no more than 1cm. Grill the burgers under the preheated grill or BBQ for 3-4 minutes on each side until nicely browned, but still just a touch pink in the centre.

4. Split open the buns and place a burger on the base of each. Top with a slice of cheese and a squirt of ketchup. Serve with salad.

***************************************

Maple-roasted mushroom burgers


Ingredients

* 4 large Portobello mushrooms
* fry light
* 4 cloves Garlic, sliced
* 2 tbsp pure maple syrup - check syn value
* 2 tsp Cider vinegar
* large pinch dried Thyme

to serve

* 4 wholemeal rolls, split and toasted
* HEA choice Cheese
* 1-2 Tomatoes, thickly sliced
* 1 red Onion, peeled, thinly sliced
* handful alfalfa sprouts


Method
1. Preheat the oven to 200C/gas mark 6.

2. Wipe the mushrooms with a clean, damp kitchen paper and cut out the stems. Mix fry light and garlic together in a bowl, then brush over the underside of the mushroom caps. Lay the mushrooms gill-side up on a baking sheet and lightly score with the tip of a sharp knife, taking care not to cut all the way through the caps.

3. Drizzle the maple syrup and vinegar over the gills, then sprinkle with thyme and season with salt and freshly ground black pepper. Lay the oily garlic slices over the surface and finish with the remaining oil. Roast in the oven for 15-20 minutes, or until soft, juicy and sizzling.

4. To serve, place the grilled Portobello mushrooms in between the toasted rolls. Top with slices of cheese, tomatoes, avocado and onion. Finish with a bunch of alfalfa sprouts.

*****************************


Homemade burgers

Ingredients

* 75g Onions, finely chopped
* 450g extra lean minced beef, or minced lamb
* 1/2 tsp Thyme, chopped
* 1/2 tsp Parsley, chopped
* 1 Eggs, beaten
* pinch fine sea salt and freshly ground black pepper
* fry light
To serve

* 1 wholemeal roll
* 4 leaves Lettuce



Method
1. add the onion and fry in fry light over a gentle heat until the onion is soft and very pale golden. Leave to cool.

2. Mix the mince with the herbs and egg, and then season with salt and pepper. Add the onions, and mix.

3. Fry a tiny bit of the mixture in the frying pan to check for seasoning, and then shape into hamburgers. Heat the oil in a frying pan and cook the burgers for several minutes on each side.

4. Split the roll horizontally, and toast under the grill. Fill the toasted roll with lettuce, the mayonnaise and some cucumber pickle.Pop the hot cooked burger inside, and serve immediately.


*************************************

Spiced Lamb Burgers

Ingredients

For the tomato chutney

* 6 ripe plum tomatoes, chopped
* 1/2 red Onion, chopped
* 1tbsp sweetener
* 1/2 tsp dried red chilli flakes
* 3 tbsp white wine vinegar
* pinch ground Cinnamon

For the lamb burgers

* 450g extra lean minced lamb
* 50g couscous
* 2 tbsp grated Parmesan - syn this
* 1/2 tsp ground Coriander
* 1/2 tsp ground Cumin
* 1 red Onion, peeled, finely chopped
* 1 Egg
* 2 tsp Coriander
* fry light

To serve

* small wholemeal bread rolls
* extra low fat mayonnaise
* sliced Tomatoes
* Lettuce

Method
1. For the tomato chutney: place all of the chutney ingredients into a non-reactive saucepan and bring to the boil. Reduce the heat and simmer for 20-30 minutes, or until all the vegetables have softened and the mixture is thick and sticky. Remove from the heat and allow to cool completely.

2. Preheat the oven to 180C/gas mark 4.

3. For the burgers: place all of the burger ingredients and fry light into a large mixing bowl. Mix well, then using floured hands, take golf ball-sized amounts and shape into patties.

4. Heat the fry light in a large frying pan until smoking, add the burgers and sear on each side for 1-2 minutes, or until golden-brown all over. Transfer the patties to a baking tray and cook in the oven for 10-12 minutes, or until the juices run clear when the patties are pierced in the middle with a skewer and the meat is cooked through.

5. To serve, place a lamb burger patty into a bun and top with mayonnaise, sliced tomatoes, lettuce and tiny spoonfuls of the tomato chutney. Repeat with the remaining ingredients, then serve immediately.

yorkshire_laura

i really like the turkey burgers (i think it was in a red receipe book) i used to whizz up carrot, mange tout & baby sweetcorn, add some salt & pepper, an egg if i had one but not essential and a drop of soy sauce and mix with the turkey mince and grill or do on george foreman. not had them in ages but might do them at weekend now you've got me in the mood! make a nice healthy tea with sw chips before i go out drinking!

adminannie

Hi Hope everyone is having a good day and weather is behaving itself.

Well I have been to my first weigh in and amazingly I have lost 3.1/2lb I was suprised but very happy as I am going away in 4 weeks and was hopeing to have lost 7lbs by then.

I have done the Extra Easy diet and didnt find it to hard the only problem is what to eat when hungry.

Hope everyone gets a good result this week


thanks Annie (great thread and so happy to have found it)

carlamagee

congrats annie! thats great!
i find that i need to have planned my meals in advance, more so dinner as i had a bit of s dlip up on sunday wen i had nthing arranged and threw some ravioli n sauce on, my usual quicky dinner, but turned out to be too many syns for my liking!
i have WI later tonight. not nervous, just anxious. i really hope ive been following the plan correctly!!