Slimming World Support Thread

Skint_Catt

CB64 - you could always use 2 HeB's to have 170g or just weigh your steak, have 85g as a HeB and the rest as syns - can't fidn out from the website what beef is synned - just says free or Heb, but it should say in your book (don't have mine on me!)

C xx

Skint_Catt

lo_bush wrote: »

:eek:OOOps 20 syns gone in one foul swoop, I thought stuffed peppers would have been a pretty safe bet, how wrong I was! Hey ho, no point worrying about it, back on the wagon I climb with my tail between my legs (not an easy feat, :rotfl:)

Yup I dis that too but the Krispy Creme donut was calling me - 15 syns gone (lucky I didn't have any others that day!). I have my syns 'weekly' instead of daily though so I find it easier! :j

CB64

Skint_Catt wrote: »

CB64 - you could always use 2 HeB's to have 170g or just weigh your steak, have 85g as a HeB and the rest as syns - can't fidn out from the website what beef is synned - just says free or Heb, but it should say in your book (don't have mine on me!)

C xx

Thanks. I've already used a Heb for my porridge this morning so will use another one on the steak and the rest in syns.....or I might just have egg, chips and beans instead! LOL

lo_bush

Skint_Catt wrote: »

Yup I dis that too but the Krispy Creme donut was calling me - 15 syns gone (lucky I didn't have any others that day!). I have my syns 'weekly' instead of daily though so I find it easier! :j

That I could've accepted, you expect a donut (especially one that calls you!) to be packed with syns, but stuffed peppers, I ask you, it didn't feel remotely 'naughty' , what a waste of syns.

CherryBlossom_2

Hi there

I've just bought a pack of Tesco WIld Mushroom Risotto. It's like savoury rice - nutritional info per 100g 150cal, 3.3g protein, 24.3g carbs, 4.2g fat & 2.5g sat fats. Could someone please tell me syns for a green day please?

Thanks

Cherry

Skint_Catt

Tesco Finest, Wild Mushroom Risotto, chilled 400g pack[FONT=Arial, Helvetica, sans-serif]

[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif][/FONT] Original 22½ Syns [FONT=Arial, Helvetica, sans-serif][/FONT] Green 14 Syns[/FONT]

[/FONT]

Skint_Catt

This is a free version (unless you use HEb's) - very very easy and VERY VERY yummy!

Risotto Step by Step

Step 1 - the 'base'

1/2 onion per portion, finely chopped
1 garlic clove per portion, cushed or chopped
1 celery stick per portion (I leave this out if there is none in the fridge), diced

Use a heavy, deep pan.
Use frylight to gently sweat (soften without cooking) your chopped vegetables. Keep stirring throughout.

Step 2 - adding the rice and the first liquid

3 oz arborio/carnoroli rice per person (makes a generous portion)
Warm stock (any, chicken, beef bovril - match your recipe) - about a pint for 2 portions

Your vegetables will be soft and slightly moist. Tip in the rice, stir into the vegetables to absorb the flavours. In an ideal world you would add a small glass of wine or a shot of vermouth (my favourite) but you will have to syn this. From this moment you cannot leave your risotto for about 12 minutes - the phone will have to wait

stir for a minute ish, then add one ladle of warm stock. stir constantly, the rice will absorb the liquid gradually.

Step 3 - Cooking the rice into risotto

As the liquid is absorbed, you need to add another ladle of liquid. Use a medium heat on your hob. Keep stirring to stop it sticking. Gradually you will notice that the rice releases a starchy, creamy 'sauce'. The rice grains will become transparent on the outside. Taste a grain or two. They will still have a little 'bite' (they still need a couple of minutes)

Step 4 - Flavour your risotto

Add a last ladle of stock and your ingredients (suggestions below!), stir until it all is hot and tastes ready and looks creamy. Add a HE of parmesan per person.

Serve immediately into warm bowls, a little reserved parmesan grated over...

Flavour ideas:

cook off mushrooms with parsley, lemon juice and a little chilli. set aside and add stage 4

peas and prawns (HE) again, add stage 4. no need for parmesan

asparagus - chop the stems and add at stage 3, reserve the tips to add at stage 4

risotto milanese - add a good pinch of saffron into the warm stock. parmesan at the end. (very very simple and delicious, but relies on good stock)

herbs - add chopped fresh herbs at the end for a bright, fresh risotto

seafood mix (frozen in bags, defrosted and synned) and parsley added stage 4. no need for parmesan.

k66

New week new start. After my hols I have lapsed so please can someone PM me the passwords.
Many thanks and good luck all.

angie_loves_veg

Skint_Catt wrote: »

This is a free version (unless you use HEb's) - very very easy and VERY VERY yummy!

Risotto Step by Step

Step 1 - the 'base'

<snip>

:j Really glad you found it easy Skint Catt - I read the insructions through loads of times befor I posted, but I cook it from memory now, so I'm glad it worked!

angie_loves_veg

Hi all!

I have decided to shake things up a bit to try to shift a little more weight. Usually (ie almost always) we do red days - I 'feel' as if my weight loss is quicker, but I have decided that the time has come to get to grips with green - so I have planned the next 3 days as green, then we can go from there..

So today -

B - yog as usual
L - Jkt pot, vlf cottage cheese, grated cheddar (B), tomato salsa, corn on the cob (from the plot ), salad - lettuces, peppers, tom
D - rice with cashews (B), indian chickpea patties, vlf yog sauce, potato and vegetable curry

So here come the questions from a green newbie

:question: At lunch, my potato weighed about 300g - is that too much!? Now, an hour after lunch, I still feel really full - are my portions too big, or am I just not used to the carbs?

:question: Tonight, should the rice be wholegrain, or could it be any rice?

:question: Tonights dinner, whilst free on the plan, contains rice, chickpeas and potato..... is this just too much carb or shouldI stop worrying?