**Happy New Slimming World Year**

TakeItEazy

Got real probs today with internet, can't read half the posts as another page has loaded over the top and can't get rid of it. What the F is going on. Since we had a power cut Thursday nothing is going right. Net won't hold, keeps dropping. Or says limited connectivity. Or the page won't load. Am at wits end, what are we paying for? Think the power outage has affected the router.


Anyway WI & gained 1lb, not unexpected but less than it should have been what with * week and rubbish eaten.

Scald wasn't as bad as it seemed, ended up with small red bit on thumb, the rest of hand subsided over the evening. Son has avoided me even though it was an accident. He'll get over it, I have .

Well done all the losers, some big losses there :T [its hard clicking smilies with writing over the top ] Have a Happy Sunday everyone.

tracey12_2

lisa26 wrote: »

Evening all, hugs to all who are struggling in any way!

I've been on a jewellery making course today....in a FREEZING cold workshop!!! I ended up eating a blimming shortbread biscuit, so annoyed with myself!! Then had 2 ryvita with philly that I hadn't planned and needed 8 syns for tea so I'm deffo well over today! I'm sticking to 5 syns max for the next few days until WI and I'll only be using them if I need them for meals....no sweets or choccy!!

I must tell you guys about a book I bought after reading a thread on 'old style'. It's called 'The Takeaway Secret' and its AMAZING!!!! Some of the recipes are dangerous on SW but some can be adapted very slightly and are fine for us. Tonight we had donner kebabs with WM pittas, garlic sauce, chilli sauce, salad and SW chips, all on plan! Just a shame about the extras I had during the day!

Soooooo:

Brekkie - melon, pineapple, yogurt
Snack - shortbread (7?)
Lunch - WM pitta (HEB), lean bacon, tiny bit of LF mayo (1), lettuce, toms, cucumber, melon, pineapple
Snack - 2 ryvita with philly light (4+2?)
Tea - HM donner meat, WM pitta (6), SW chips, sauces (2), salad

So thats 22 syns, only saving grace is there's lots of superfree in there, Actually, could nearly call it success express then I could have the second pitta as another HEB and cut the syns down by 6!!!

I have 'The Takeaway Secret' and tried the american breakfast sausage which is used in MaccyD big breakfast and sausage and egg muffin. It was yummy

For each sausage patty you need:-

56g/2oz pork mince (I used extra lean)
½ tsp dried sage (I used ¼ tsp)
¼ tsp brown sugar
Pinch of salt
Pinch of pepper

I blitzed in a food processor and then rolled mixture into a ball and then put between two pieces of greaseproof paper and flattened into a circular shape bigger than the size of an English muffin. Cover and place in the coldest part of the fridge for 1-2 hours or prepare the night before and leave in fridge overnight. I made 10 so I put the rest in the freezer for another day.

Spray frying pan with frylight on a low-meduim heat for 3 minutes each side. I served with scrambled egg.

The only ingredient you need to syn is the brown sugar so for 2 patties it is 0.5 syn.

Tracey

wannaBrich

Just saying hi :wave:

been reading a few posts,
I'm joining SW end of the month. :T

Could anyone tell me pls how much Food Directory 2011, Free Branded Food 2011 and Low Syn SNacks 2011 cost in class please? I'll need all the tools, lol

Thanks

pollysg

Please could some kind person post the butter chicken recipe that was mentioned a few days ago? Was it from the newest magazine?

Many thanks in advance!

Polly

blackberry-rum

cande wrote: »

...
I had a i go at a quiche the other day and I used quark instead of cottage cheese as I didn't like the idea of the lumps and also I only really like the pineapple cottage cheese and you have to syn that. 2 questions about the quiche, 1 - if you use cottage cheese do the lumps dissapear, or do they stay and 2 - the one I made had the potato base and I added bacon, mushroom and onion, it was rather nice, tasted better once it had been in the fridge overnight, when it was warm it tasted more like an omlette (is this normal), but the question is, does anyone else find that the potato and onion go a funny grey colour once it has been in the fridge? I tasted nice, just looked a bit odd, and if i'm gonna put it out for party food it might put people off!!
Any help appreciated.

I make the quiche a lot but I don't use either quark or cottage cheese (yuk) or anything else white and tasteless frankly, just loads of prefried onions, mushrooms, cheese, eggs, flavouring ... I prefer to eat other vegetables separately so I don't get tired of the same thing. I do a potato base but I can't say I've noticed if it discolours, I just nosh it! It won't hurt anyone anyway. Don't use anything you don't want to use, only cheese, onion and egg are vital in a traditional quiche as far as I know.

maman wrote: »

An update on the Chicken Bhuna (SW magazine from May 2010): After the 30 mins on 220 degrees, the chicken was still almost raw and vegetables were just drying out and beginning to burn nicely on top of the curry/yogurt mixture. I added a tin of tomatoes and some puree, turned the heat down and cooked for almost another hour. I stirred some rice through and we ended up with something vaguely palatable. The curry taste was good but spring greens and peas (in such quantities) in curry is odd to say the least.

Does anyone know is there a feedback place on SW website? I just can't believe they've really tested this.

I've never found a feedback place, you could write to the magazine I suppose? Or email the mag. I have no faith in their recipes, they always seem like a hell of a faff for what you end up with. I prefer to tweak my own recipes (from my shelves full of "regular" cookbooks! )

TakeItEazy wrote: »

Got real probs today with internet, can't read half the posts as another page has loaded over the top and can't get rid of it. What the F is going on. Since we had a power cut Thursday nothing is going right. Net won't hold, keeps dropping. Or says limited connectivity. Or the page won't load. Am at wits end, what are we paying for? Think the power outage has affected the router.

Glad your scald isn't too bad. Have you tried (I'm sure you have) pulling out and replacing all the plugs and USBs?

dizzyk

wannaBrich wrote: »

Just saying hi :wave:

been reading a few posts,
I'm joining SW end of the month. :T

Could anyone tell me pls how much Food Directory 2011, Free Branded Food 2011 and Low Syn SNacks 2011 cost in class please? I'll need all the tools, lol

Thanks

Hi

welcome to the thread

the books at class will cost:

Food directory £7.50
Free branded foods £1.95
Low syn snacks £1.95

wannaBrich

dizzyk wrote: »

Hi

welcome to the thread

the books at class will cost:

Food directory £7.50
Free branded foods £1.95
Low syn snacks £1.95

thank you
I was looking on ebay and boy do they con people there!!!
buy it now for the 3 was around £25-30 plus £5 p&p
so I was worried they were going to cost loadsin class!!!

xxx

dizzyk

wannaBrich wrote: »

thank you
I was looking on ebay and boy do they con people there!!!
buy it now for the 3 was around £25-30 plus £5 p&p
so I was worried they were going to cost loadsin class!!!

xxx

:eek: Jeez !!! thats a bit steep :mad: just hang fire and get them at class hun,there are some really good recipe books too from 2.95-4.95,
but if you also look on the 1st page of this thread there is a link to a brilliant recipe page that our resident supersar Lil_Me very kindly put together

flutterbyuk25

Afternoon all

My friend is on her way here and we've decided on a chinese takeaway tonight. So will prob have stir fry veg, plain noodles and a small amount of egg fried rice. Not sure on the syns but shouldn't be too high as I'll ask for little oil so will allocate 10.

Green day:

B - 2 eggs fried in frylight, WM bread (HEB), LF marg (1syn)
L - pasta n sauce with added sweetcorn, cheese (HEA), LF coleslaw (3.5syns)
D - chinese (10syns)
Snacks - 2 x pears, banana, LF jelly (0.5syns), FF yogurt
Drinks - water, coffee (skimmed milk = HEA), squash

Total syns = 15

Still have a HEB left so will have something as a snack tonight

x

tracey12_2

pollysg wrote: »

Please could some kind person post the butter chicken recipe that was mentioned a few days ago? Was it from the newest magazine?

Many thanks in advance!

Polly

The butter chicken is in the new magazine March/April 2011

Serves 4
Ready in about 1 hour 35 minutes
Plus 12-24 hours marinating time

1 tbsp fennel seeds
4 tbsp madras curry powder
4 garlic cloves, crushed
1in/2.5cm piece fresh root ginger, grated
2 tbsp white wine vinegar
4fl oz/113ml passata
5oz/142g fat-free natural yogurt
2lb/908g skinless chicken thigh fillets, cut into large bite-sized pieces
Fry Light
1 large onion, finely chopped
1 cinnamon stick
4 green cardamom pods
Salt and freshly ground black pepper
400g can chopped tomatoes
¼pt/142ml chicken stock
Fat-free natural fromage frais, chilli powder and a handful of fresh coriander, chopped, to serve

Dry-fry the fennel seeds and curry powder in a non-stick frying pan for 1-2 minutes, or until the fennel seeds release a warm aroma. Transfer the seeds and powder onto a clean work surface and crush with a rolling pin (or use a pestle and mortar set if you have one) until ground into a powder.

Put the ground spices into a food processor along with the garlic, ginger, vinegar, passata and half the yogurt. Blend until smooth. Transfer to a large glass or plastic bowl with the remaining yogurt and add the chicken. Mix well, cover and leave to marinate in the fridge for 12-24 hours.

When ready to cook, spray a large non-stick wok or frying pan with Fry Light and place over a meduim heat. Add the onion, cinnamon and cardamom pods. Stir-fry for 6-8 minutes, until the onion is soft and translucent. Add the chicken mixture and cook, stirring frequentely for 10 minutes. Season well.

Stir in the chopped tomatoes and stock and bring to the boil. Reduce the heat to low and simmer, uncovered, for 40-45 minutes, stirring occasionally.

Serve the chicken in warmed bowls topped with fromage frais and a sprinkling of chilli powder. Garnish with the coriander.

Syns per serving - Extra Easy - FREE, Original - FREE

Tracey