Slimming World Support Thread

peachyest

TractorGirl327 wrote: »

Quorn & Veg Lasagne
Serves 4
Syns per serving: Green FREE, Original 7.5

Ingredients:
Fry Light
300g/11oz Quorn mince
1 red pepper & 1 courgette, cut into bite size pieces
1 onion peeled & chopped
4 cloves of garlic peeled & chopped
1 x 400g can chopped tomato with herbs
2tsp dried herbs
salt & black pepper
400g/14oz very low fat natural fromage frais
110g/40z Quark
1 egg lightly beaten
pinch of nutmeg
12 lasagne sheets

1. Spray a large pan with Fry light and place over high heat. Add Quron, red pepper, courgette, onion, garlic, stir-fry 6-8 mins
2. Add tomatoes & dried herbs, season well, cook 8-10 mins, stirring often
3. Put fromage frais, Quark, egg, nutmeg in a bowl & mix until smooth. season well
4. Heat oven to 200C/Gas 6. Spray making dish with Fry Light and spoon in half the Quorn mixture. Top with half the lasagne sheets, then half the egg mixture, then the rest of the Quorn, the rest of the Lasagne and top with the remaining egg mixture.
Bake 25-30 mins or until top is golden.



Vanilla Pannacotta
Serves 4
Syns per serving: Green FREE, Original FREE

Ingredients:
200g/7oz Quark
5tbsp artificial sweetener
1tsp vanilla extract
2 x 200g pots Mullerlight vanilla
1 x 10g sachet gelatine
1 egg white
Mint leaves to garnish

1. Whisk Quark, sweetener, vanilla extract and yogurt in a bowl until smooth
2. Put 2tbsp hot water in a small heatproof bowl and sprinkle with the gelatine. Stand the bowl in a saucepan of hot water and stir until the gelatine has dissolved. Cool slightly then whisk into the yogurt mixture.
3. Beat the egg white to soft peaks. Gently fold through the yogurt mixture then spoon into 4 individual moulds. Chill in the fridge 3-4 hours until set.
4. When ready dip moulds in hot water for a few seconds the unmould onto individual plates. Garnish with mint leaves.

I didn't use the mint leaves, I had some lovely frozen summer fruits in the freezer (from Asda I think) so I thawed some of them out and had them with it. Well worth the effort, it was lovely :T

Hope you enjoy as much as I did!

many thanks

peachyest

consultant31 wrote: »

This is easier than it looks and is delicious (made up by Geoff the chef at SW Head Office):-

Dark chocolate & Berry Roulade

Serves 8 at 1.5 syns per serving

6 eggs, separated
9 tbsp Splenda
2oz cocoa powder
½ tsp vanilla essence
200g tub of VLF natural fromage frais
6oz mixed berries (thawed if frozen)

Preheat oven to 180c/350f/Gas 4.
Line a 13x9in swiss roll tin.
Whisk egg whites until stiff.
In another bowl whisk the egg yolks & 8tbsp splenda until creamy.
Sieve all but 1tsp of the cocoa and using a metal spoon fold into the egg yolks, with a quarter of the egg whites and the vanilla Essence.
Fold in the remaining egg whites, spoon into the tin and smooth over the top.
Bake for 10 - 12 mins until just set. Leave to cool in the tin.

Mix the Fromage frais with the rest of the splenda.
In a separate bowl crush the berries and chill both until required.
Turn the sponge onto a sheet of baking parchment.
Spread the Fromage frais and top with the berries.
Roll the sponge into a swiss roll.
Chill for at least an hour.
Dust with cocoa & splenda and serve.

many thanks

peachyest

Welshnutta wrote: »

Asparagus soup

Prep and Cook Time: 30 minutes

Ingredients:

• 1 bunch asparagus, cut into ½ inch lengths, bottom fourth discarded
• 2 medium onions coarsely chopped
• 4 cloves garlic coarsely chopped
• 3½ cups vegetable stock
• 1 TBS chopped fresh tarragon, or 1 tsp dried
• 1 12oz package of firm silken tofu
• salt and white pepper to taste

Directions:

1. Cut off bottom inch of asparagus stalks and discard. Chop rest into ½ inch lengths.
2. Healthy Saut! onion in medium soup pot over medium low heat for about 5 minutes, stirring often. Add garlic and continue to saut! for another minute.
3. Add asparagus, vegetable stock, and simmer for about 15 minutes.
4. Add tarragon, and blend with tofu in batches. Make sure that you don't fill blender more than half full, and start on low. Otherwise it may erupt and burn you.
5. Press blended soup through a strainer with a ladle and reheat if desired. Season with salt and pepper. If you don't strain this soup you will get a lot of fiber from the asparagus that is not very digestible or pleasant to eat. Serves 4

I just found this . Think it should be low sin??? I searched for asparagus soup and added dairy intollerence into the search engine. This could be a good way to search for recipees that use cream.

Hope it helps

love soup thanks

peachyest

dlb wrote: »

Afternoon everyone.

As requested pasta or rice quiche (which iv just eat loads of for dinner yummy!!)

I have made rice quiche today.
I made up a packet of bachlors curry rice (or one of the free ones)
Then in a ovenproof dish, i put chopped peppers,onions and musrooms, then top with the curried rice.
Then pour over enough beaten eggs to just cover it.
Cook on a low heat until set.
Yummy total free on GREEN days rice quiche.
Tastes great hot or cold.
The pasta one is done the same just with a packet of free pasta n sauce instead of the rice.

This is great to use up all the vegies you have that need using up, you can add any free veg to it.

Kellybigboobs, i sell anything i dont need anymore on Ebay and i mean anything, old clothes,books,toys,tools. It really is a great habbit of getting into listing old items and has made me loads in the past 4 years, it even paid for our spending money when i went to Florida in 05.

many thanks for this

peachyest

MelHas wrote: »

As I crave sweet things, I have made a cheesecake this morning, Sampled the left overs from the bowl and tastes great See the following receipe from the Asda website, I make it out to be 7.5 syns per serving, :j :j :j

Lemon cheesecake
We’ve taken this rich dessert and given it a healthier new makeover, so you and the rest of the family can enjoy a guilt-free pud
Serves 6
Ready in 50 minutes
Plus chilling time
Ingredients

• 6 light digestive biscuits, crushed
• 25g butter, melted
• 3tbsp lemon juice
• 1 sachet powdered gelatine
• 75g fruit sugar (fructose)
• Finely grated zest 1 lemon
• 350g Quark (skimmed milk soft cheese)
• 250g Good for you Greek-style Yogurt
• Few drops vanilla essence
• 227g strawberries
• Few blueberries, to serve
• Mint sprigs (optional)

Method
1 Preheat the oven to 180C/ 160C Fan/Gas 4. Grease the inside of 6 ramekins or individual flan tins and line the bases with baking paper. Mix the biscuit crumbs with the melted butter and press into the bases of the dishes/tins. Put on a baking tray and cook in the oven for 5 minutes. Remove from the oven and set aside until they are completely cold.

2 Put the lemon juice in a mug or small basin with one tablespoon of water. Sprinkle on the gelatine and leave to soak for 10 minutes. Stand the mug or basin in a pan containing a little gently simmering water and leave until the gelatine has dissolved. Set aside one tablespoon fructose for the fruit sauce. Add the rest to the gelatine and stir until dissolved.

3 Put the lemon zest, Quark, yogurt and vanilla essence in a large bowl and whisk until smooth. Add the gelatine and whisk until evenly mixed. Divide between the ramekins or tins and chill until set.

4 Meanwhile pur!e two thirds of the strawberries with the reserved fructose to make a sauce. Carefully turn out the cheesecakes and serve with strawberry sauce, topped with strawberries, blueberries and a few leaves of mint.

Made the Baked chocolate cheesecake last week it was either in SW mag or Web and was awful. this lemon one taste great though.

sounds yummy mate

peachyest

peachyest wrote: »

( BUTTERNUTSQUASH SOUP)


1 BUTTERNUTSQUASH
1tsp LEMON JUICE , 1tsp CHILLI POWDER
1 VEG STOCK CUBE
5 LAUGHING COW
SALT & PEPPER

1) P-R-I-C-K THE BUTTERNUT ALL OVER PUT IN MICRO 10MIN

2) MEANWHILE MAKE UP VEG STOCK PUT IN PAN ADD LEMON,
CHILLI POWDER ,BRING TO BOIL, THEN SIMMER

3) TAKE OUT BUTTERNUT FROM MIRCO , THEN CUT IN HALF ,
TAKE OUT SEEDS, THEN SCOOP OUT INSIDE ADD TO SIMMER
PAN, MIX WITH WHISK ,
TAKE OFF HEAT AND ADD LAUGHING COW AND WHISK ,
RETURN TO HEAT AND SIMMER :j :j :j

this is really creamy thanks to the cheese

peachyest

peachyest wrote: »

1 cup of pudding rice
water
sweetner
1 villnia muller light yoghurt
1 toffee muller light yoghurt
put rice & water , sweetner in pan cook until rice is cooked , drain ,
then add yoghurts and enjoy :T :T :T :T

This is real comfort food

peachyest

Sorry to take up so much thread but mel asked for recipe and it means going all the way back throgh the thread ,so this should make it easy ,peachy x

bringmeshoes

this is free on red & green & very easy to cook
onion
garlic can be fresh or powdered
mushrooms
lemon juice
tarragon
Quorn beef strips (can use real beef as HEB, or if you having on red day)
low fat fromage frais or nat youghurt

fry (frylite!) beef strips & mushrooms for few mins until browned
add onion & garlic and fry until cooked through
add lemon juice & tarragon
stir in some f.f or nat yog (if using youghurt remove pan from heat or it wil curdle, i found this out the hard way )until all mixed up
serve with whatever you choose- i like syn free chips

dlb

Morning all, how are you all doing? Good i hope.

Reporting back on the fishcakes i had for tea last night, they were lovely and so filling, i had planed on having 2 with syn free chips and mushy peas, but only ate one as they were very filling.
Didnt take much making either, mash potaoes,cod,spring onions,herbs, then make into cakes, cover in egg and roll in breadcrumbs. Yummy, Only 2.5 syns per cake on a green day (with the cod as a HOb)

Tommorow is my WI so i am on the soda water today and being extra good, iv used almost my full quota of syns each day this week, which i havent in the past few weeks so i am interested to see if i lose weight.
Fingers crossed for everyone.
Donna