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cheekymole wrote:I tin beans
1 tin chopped tomatoes and herbs
3oz mushrooms quartered
1 medium onion sliced
1 large tomato sliced
seasoning
1 tsp mixed herbs
116g reduced fat cheddar
fry mushrooms and oniions in fry light
put beans and tomatoes in a lge pan and heat
add mushrooms and onions and herbs and season
place in ovenproof dish place sliced tomato on top and sprinkle with cheese
place under grill until brown
Free on green if using cheese as healthy extra
This is delicious and filling if you add pasta to it too!Slimming World Started 06/06/07
Week 1 +2lbs, Week 2 -5lbs, Week 3 -3lbs, Week 4 +4lbs, Week 5 -3lbs, Week 6 0lbs, Week 7 -1lb, Week 8 -5lbs, TOTAL LOSS -11lbs0 -
Quiche base
I learned this trick a few years ago in a previous Slimming World life....
I've noticed that none of the quiche recipes have a base however, I love mine to have one and this works very well.
4 scan bran (2 syns I believe, please correct me if I'm wrong, or 5 would make a heB)
2 teaspoons of marmite
Whizz this up in a blender and press down onto the base of a 6" tin.
Cover in your usual quiche mixSlimming World Started 06/06/07
Week 1 +2lbs, Week 2 -5lbs, Week 3 -3lbs, Week 4 +4lbs, Week 5 -3lbs, Week 6 0lbs, Week 7 -1lb, Week 8 -5lbs, TOTAL LOSS -11lbs0 -
Ingredients
2 slice kingsmill tasty wholemeal 400g loaf (HEB)
1 or 2 eggs
Drop of milk from HEA allowance.
pinch cinamon
fruits of your choice - (I use defrosted summer fruit mix from Tescos.)
Raspberry and cranberry muller light
Fry light
optional - teaspoon of butter if you want to use some syns.
Whisk eggs, milk and cinamon together.
Dip bread in mix and soak well.
Heat fry light in frying pan, and add butter if you wish.
Fry bread so well cooked on both sides.
Take the chill out of the defrosted fruit by heating in a microwave for 40 seconds.
Serve bread onto a plate, top with fruit, and pour muller light over the top.
Pure Indulgence - VERY scrummy!!!!! (licks lips!)0 -
11 Syns - no not per slice - that's 11 Syns for the whole cake!
Ingredients:
4 Scan Bran (crushed)
5oz carrot (grated)
1 tsp cinnamon
1 tbsp runny honey
3 eggs (beaten)
1 weetabix (crushed)
½ tsp mixed spice
1 tsp nutmeg
2 tbsp mincemeat
Method:
1. Preheat oven to 180C/350F/Gas Mark 4.
2. Place all the ingredients into a large bowl and mix well.
3. Turn the mixture into a lined tin, cover with foil and cook for 30 minutes. Remove foil and cook for a further 30 minutes.
4. Turn out onto a wire rack to cool.
Enjoy!Start BMI - 38.7 Current BMI - 31.2 Target BMI - 26.30 -
From the Slimming World 'A Taste of Summer' recipe book.
Although the rhubarb can be cooked in a pan on top of the stove, it retains the shape and flavour better when cooked in a medium oven.
Ingredients:
681g/1.5lb young pink rhubarb stalks (1.5 syns)
grated zest and juice of 1 orange (1 syn)
artificial sweetener to tate
170g/6oz ripe strawberries, hulled (1.5 syns)
mint leaves to decorate
very low fat natural yogurt, to serve- Trim the rhubarb stalks and cut them into 2.5 cm/1in lengths. Place in an ovenproof dish with the orange zest and juice
- Cook in a preheated oven at 180C/350F, Gas Mark 4 for 20-30 minutes, until cooked and tender. Don't overcook the rhubarb or it will become mushy.
- Sweeten to tate with artificial sweetener and stir in the strawberries. Cool, decorate with mint and eat lukewarm with very low fat natural yogurt.
Serves: 4
Syns per serving: 1 syn on Original and Green
Preparation time: 10 minutes
Cooking time:20-30 minutesStart BMI - 38.7 Current BMI - 31.2 Target BMI - 26.30 -
Syn Free on Green if using cheese as a healthy extra
Ingredients
227g wholewheat pasta
100g quorn
1 onion
garlic
Red/yellow/green peppers (I'm a lazy person and use the pre chopped frozen ones from tesco)
courgette
mushrooms
1 carton tomato passatta (seived tomato) - it's better if you use the garlic and herb kind
1 tin of chopped tomatoes
chilli to taste
Method
1. fry the onion and garlic in frylight until soft, add in quorn, peppers, mushrooms, courgette and chilli (if using frozen peppers, let the water boil off a bit) cook the pasta as instructed on the packet
2. add in the tomato passata and tin of chopped tomatoes and simmer for 10 minutes, add the cooked pasta and mix well
3. put the mix into an ovenproof dish and top with the grated cheese. Bake in a warm oven until the cheese has melted
This is really lovely if you make up the pasta mix a day early and leave the flavours to settle.Goal for 09: Get fit and foxy. target weight 11st. 5/80.Get out of dead end job and work for career I always wanted.0 -
Ingredients
1 x 3978g can of chickpeas
2 x cloves garlic
juice of lemon
seasoning
Method
blend together ingredients until slightly coarse,
serve with free veg crudites.
free on greenGoal for 09: Get fit and foxy. target weight 11st. 5/80.Get out of dead end job and work for career I always wanted.0 -
Raspberry Pudding (could use other fruit if prefered)
2 syns for the lot
2 tubs quark
1 sachet sugar free jelly, preferably raspberry (or to match the fruit)
¼ pt boiling water
1 bag/tub frozen raspberries, defrosted (approx 400g)
2 tbsp Splenda
Put the Quark and splenda in a bowl. Make up the jelly with ¼ pt boiling water, allow to cool a little but keep stirring to stop it setting. Add the quark and mix well using a stick blender if possible.
Fold in the raspberries with a metal spoon then put into serving bowls and chill until set.
Lemon Meringue Pie syn free
300 gms quark
1 lemon, grated rind and juice
3 medium eggs, separated
4 tbspns granulated sweetener
Preheat oven to 180°C / 350°F / Gas Mark 4.
Beat the Quark in a bowl to make it smooth and creamy. Add lemon rind and juice, egg yolks and 2 tbsp of the sweetener. Share between 4 small heatproof dishes or ramekins. Stand them on a baking sheet and bake for 10 minutes.
Meanwhile, whip egg whites in a grease-free bowl until they hold their shape. Whisk in remaining sweetener.
Remove desserts from oven and pile meringue on top. Return to oven to bake for 5 more minutes, until golden brown.
Serve chilled.I let my mind wander and it never came back!0 -
Winter Stew & Dumplings
For red days
Choose a selection of winter veg that are free on red days (e.g. swede, leeks, carrots, onions, butternut squash, celeriac etc) and peel and cut into cubes. Spray with frylight and roast in the oven until softened (about 20 – 30 mins).
Then put roasted veg in a slow cooker or stockpot with cubed, lean steak, add stock to cover and leave to cook. Add garlic herbs if liked, Worcester sauce and seasoning to taste - you can even add a can of chopped tomatoes to change the flavour.
For Green days:-
Dice potatoes, carrots, celery and parsnip, sweet potatoes etc.
Slice spring onion or leek
Add a pint of stock made with chicken Bovril and a handful of barley, split peas etc.
Boil until it is all cooked.
If you cook the day before it’s required, leave it over night and it really thickens up.
Alternative Green day recipe:-
In the slow cooker put a handful of split peas and one of lentils, one handful of brown rice and one handful of pearl barley with a pint of stock made with Bovril and lots of herbs to taste.
Peel and make very chunky dice of half a swede, 6 carrots, 2 parsnips and one sweet potato. Spray them with frylight and pop them in a hot oven to roast.
On a second tray put chunky cut onions and one large leek with small salad potatoes halved - spray them and pop them in the oven for about 30mins.
Then add them to the slow cooker with more hot stock to cover and allow to simmer all day.
Couscous Dumplings (free on Green)
Take 1 cup of couscous and place in a bowl. Cover with a boiling hot stock of your choice depending on what you are eating them with chicken/beef/veg made with Bovril or a stock cube (about 1 syn each). Leave to stand until all liquid is absorbed. Add 2-3 eggs beaten, place spoonfuls or use an ice cream scoop onto a plate sprayed with frylight and microwave for 7-10 mins until firm.
Place dumplings on top of stew/casserole for the last 15-20 mins of cooking so they absorb the flavour of the casserole.I let my mind wander and it never came back!0
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