Slimming World Support Thread

redmel1621

terrigrunshaw wrote: »

hi i love spag bol but not sure how to go about making a syn free pasta sauce all i know is that u start with toms,im not good at making up recipes at all.anybody got good easy to follow rec thanks xxxx:rotfl:

Hey terri.....

I chuck in some dried italian style herbs/mixed herbs too.

Mel x

purplestar1uk

I'm determined to get back on track today after a bad week.
I've just had Batchelors mushroom rice with baby corn, broccoli, sugar snap peas, carrots and falafel. Yumm and all at 4 syns! (green day).

redmel1621

AMIE399 wrote: »

consultant31..... you beat me to it..... i love passata x x

just to update you all on my dinner !!!!! i made the rib sauce to pour over pork spare ribs from the 100 saucey book and it was very yummy... will def make again, the left over sauce i put in the fridge and will dip my chips in as im going to have a green day next !!!!!

Oooh Amie399 I was going to order that book is is good? are there enough nice looking sauces to make it worthwhile having???

I am going to have a really 'bad' evening!!! bottle of wine and cans of lager chillin in the fridge as i type
Mel x

consultant31

redmel1621 wrote: »

Hi All

My question for the day is.......
How do I syn homemade bread, Is what I really want to do is be able to count as healthy b now and again (i don't eat much bread anyay) for when i feel like some eg on toast.

Do you have a food directory? If not put the amounts of ingredients you use (including any butter, milk etc) and I'll work it out for you.

redmel1621

consultant31 wrote: »

Do you have a food directory? If not put the amounts of ingredients you use (including any butter, milk etc) and I'll work it out for you.

No, I don't have the food directory (yet!!)

Ingredients are as follows

150g Strong white bread flour
400g Strong wholemeal bread flour
1.5 tsp dried yeast
2 tsp sugar
1.5 tsp salt
2 tbsp olive oil
380ml water

and that's it...I can always change things if needed, sometimes i put less salt and sugar in, or i have also in the past used light olive oil

Thanks for doing this for me

Mel x

gpuss

I'm from Barnsley, so I've got to have a drink tonight, weigh-in or no weigh-in!!!!!!!:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j

Princess_kate

Evening all

Mullerlight yogurts were 4 for £1 in Asda today, my fridge is full!! I love the rhubarb one!
Kate

AMIE399

gpuss..... he he he ... my little girl supports Chelsea and is not amused !!!!!!! well done to Barnsley

Redmel.. i think that the 100 saucey secrets book is great

mulller light yogurts are 10 for £2 in Morrisons

consultant31

redmel1621 wrote: »

No, I don't have the food directory (yet!!)

Ingredients are as follows

150g Strong white bread flour
400g Strong wholemeal bread flour
1.5 tsp dried yeast
2 tsp sugar
1.5 tsp salt
2 tbsp olive oil
380ml water

and that's it...I can always change things if needed, sometimes i put less salt and sugar in, or i have also in the past used light olive oil

Thanks for doing this for me

Mel x

You're welcome and the syns aren't too bad.

Synning each item separately I've come up with 25 syns for the white flour, 60 for the w/meal. 2 syns for the yeast and 2 for the sugar and finally 12 for the oil so it's a grand total of 101 syns.

If you get 10 slices it's only going to be 10 syns a slice. In fact I'll be getting my breadmaker out tomorrow (first time for ages).

sw_mina

consultant31 wrote: »

I think it boils down to foods such as quiche being normal, everyday foods which you would have at lunch or teatime. It's not normal to eat a whole cake for a meal - cake is meant to be eaten a slice at a time. If you're happy to have the couscous cake at the rate of a slice now and then it would be fine, but to eat it in place of a meal isn't!.

he whole ethos of SW is to make healthy eating a part of your life which is as easy as breathing, eating a whole cake in a day can't be classed as healthy eating as the world sees it, no matter what the cake is made of.

Mix your couscous with peppers, onions, etc. etc and again, it's ok because it's meal-time food. I'm sorry I can't explain any better than that really.

I hope you can see what I'm getting at, but if not, why not write to SW and ask for a proper explanation - I'm sure someone there could explain it better than me.

Aha, I think I get it a bit more now - I tend to make up a half quantity of cous cous cake, keep it airtight in the chiller and have a slice maybe every third day or so.... Similarly, I've made the lasange crisps, but had them with veg chilli, my HE of cheese and a fromage frais and lime dressing, and bags of salad. I'm sure I probably could eat several sheets in one sitting, but I can see the logic in that being a bad idea!

Thanks.

BTW, for anyone feeling like a winter warmer in this wet weather, I made the carrot and ginger soup from last month's SW mag - it was gorgeous.