vendredi 24 avril 2015

Slimming World's chicken and potato curry

 Slimming World's spicy chicken, spinach and potato curry


Curry is one the nation's favourite meals and it's not off the menu if you're counting the calories. Diet club Slimming World have taken the classic dish and made it nice and healthy - without losing out on any of the flavour. This recipe is so delicious, even those not following the diet can enjoy it. The potato in the mix means you don't need to serve it with rice and sides.

Ingredients

  • 1 onion, peeled and finely chopped
  • 794g (1lb 12oz) skinless and boneless chicken breasts or thighs, cut into bite-sized pieces
  • 4 large potatoes, peeled and cut into large bite-sized pieces
  • 170g (6oz) baby leaf spinach, roughly chopped
  • 2tbsp medium or hot curry powder
  • 400g can chopped tomatoes
  • Salt and freshly ground black pepper
  • A large handful of chopped coriander and mint leaves



Method

  1. Place a large, non-stick frying pan over a medium heat. When hot add the onion, chicken, potatoes, spinach and curry powder, stir to mix well. Stir-fry for 2-3 mins.
  2. Add the chopped tomatoes and 397ml (14fl oz) of water and bring to the boil. Cover, reduce the heat to low and cook gently for 25-30 mins, or until the chicken and potatoes are cooked through and tender.
  3. Remove from the heat and season well with salt and black pepper. Stir in the chopped herbs and serve immediately.


Syns per serving: Free* on Extra Easy
(When following the Slimming World diet you are allowed 15 syns per day)

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Slimming World's red pepper, spinach and sweet potato tortilla

Red pepper, spinach and sweet potato tortilla



Slimming World's red pepper, spinach and sweet potato tortilla is a great option for a light, meat-free, meal. Serve with a fresh green salad for more of your 5-a-day

Ingredients

  • 1 medium red onion, peeled and thinly sliced
  • 2 small sweet potatoes, peeled, halved and sliced into thin half moons
  • 1 red pepper, deseeded and sliced
  • 1 tsp dried rosemary
  • 1 garlic clove, peeled and crushed
  • 4 large eggs
  • 57g/2oz baby spinach
  • salt and freshly ground black pepper
  • low calorie cooking spray
  • 2 rounded tbsp quark
  • 2 little gem lettuce, leaves separated
  • 2 large tomatoes, sliced
  • 1 medium carrot, peeled and grated
  • ¼ cucumber, thinly sliced


Method

  1. Preheat the oven to 200°C/Gas 6.
  2. Mix the red onion, sweet potato and red pepper together and place on a roasting tin lined with baking parchment. Roast the vegetables for 20-25 minutes, until they’re tender. Five minutes before the end of the cooking time, add the rosemary and garlic and mix well. Remove the vegetables from the oven and reduce the temperature to 180°C/Gas 4.
  3. In a large bowl, whisk the eggs then add the roasted vegetables and the spinach and mix together well. Season to taste.
  4. Preheat an 18cm-20cm/7-8 inch diameter non-stick, ovenproof frying pan on the hob. Once hot, spray the pan with low calorie cooking spray.
  5. Pour in the eggs and roasted vegetables and then dollop the quark in small spoonfuls over the top. Let the tortilla set slightly on the hob for 1 minute, transfer to the oven and cook for 20 minutes, until set.
  6. Remove from the oven and leave to cool. Serve with the lettuce, tomatoes, carrot and cucumber. 
Syns per serving (When following the Slimming World diet you are allowed 15 syns per day)
Original: 1.5Green: FREE

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Slimming World's tuna penne niçoise

tuna, lunch, fish




Slimming World gives the classic tuna niçoise recipe an update with penne pasta and a delicious and low-fat dressing

Ingredients

  • 200g dried penne
  • 200g green beans, trimmed and halved
  • 2 x 185g cans tuna chunks in spring water, drained
  • 2 little gem lettuce, leaves separated and roughly torn into bite-sized pieces
  • 1 yellow pepper, deseeded and cut into small pieces
  • 200g midi or large cherry tomatoes, halved or quartered
  • 8 pitted black olives
  • 1 red onion, peeled and thinly sliced
  • 4 eggs, boiled to your liking, halved or quartered (optional)
For the dressing:
  • 6 tbsp fat free vinaigrette
  • Juice of 1 lemon
  • 1 level tsp wholegrain mustard
  • Salt and freshly ground black pepper



Method

  1. Cook the pasta according to the packet instructions, adding the green beans to the pan for the last 3 minutes of cooking time.
  2. Place the tuna, lettuce, yellow pepper, tomatoes, olives and red onion in a wide bowl.
  3. Make the dressing by whisking all the ingredients together and season well.
  4. Drain the pasta and the beans and add to the tuna mixture. Pour over the dressing and toss gently to mix well.
    Garnish each serving with a boiled egg, if using, and serve immediately.
Syns per serving:
Extra Easy: 1/2
Original: 9
Green: 5 1/2

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Slimming World's risotto primavera

Risotto primavera



Primavera is Italian for spring, and this bright and beautiful rice dish is jam-packed with seasonal flavours. Warming and wholesome, it makes a great lunch or light supper and is sure to be popular with all ages

Ingredients

  • 250g risotto rice
  • 8-10 spring onions, finely chopped
  • 1 litre boiling vegetable stock
  • 400g asparagus tips, trimmed
  • 2 garlic cloves, peeled and finely chopped
  • 4 baby leeks, finely sliced
  • 6 baby carrots, peeled and halved lengthways (or quartered if large)
  • 6 baby courgettes, thinly sliced
  • Salt and freshly ground black pepper
  • 6 tbsp freshly chopped flat-leaf parsley
  • Low calorie cooking spray


Method

  1. Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the garlic, spring onions, leeks, carrots and courgettes and stir-fry for 3-4 minutes.
  2. Add the rice to the pan and stir-fry for 2-3 minutes. Add a ladleful of the boiling stock and cook, stirring, until the liquid has been absorbed. Continue adding the stock a ladleful at a time until you have used half of it.
  3. Stir in the asparagus, then continue adding the stock as before until it is all used up and the rice is creamy and tender but still has a little bit of a bite to it, this should take about 20-25 minutes.
  4. Remove from the heat, season well and stir in the parsley before serving.


Slimming World syns:
Green: Free
Extra Easy: Free

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limming World's lemon and garlic chicken with a warm potato salad

lemon chicken



Fresh lemons and garlic give this chicken recipe a boost of flavour while green beans and new potatoes go towards your five-a-day

Ingredients

  • 4 x 150g skinless and boneless chicken breasts
  • Salt and freshly ground black pepper
  • Finely grated zest of 1 lemon
  • 1tbsp finely chopped rosemary leaves
  • 4 garlic cloves, peeled and very finely chopped
  • 1 large egg white
  • 500g new potatoes, peeled and cut into small cubes
  • 300g green beans, trimmed and halved
  • 200g cherry tomatoes, halved
  • 4tbsp fat free vinaigrette
  • Lemon wedges, to garnish



Method

  1. Place the chicken breasts between sheets of cling film and, using a mallet or rolling pin, beat lightly until about 1.5cm thick. Remove the cling film and season well.
  2. Mix together the lemon zest, chopped rosemary and garlic and spread over the chicken breasts.
  3. Preheat the grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper until frothy. Dip the chicken in the egg white and place on the grill pan. Grill for 10-12 minutes, turning once until browned and crisp.
  4. Meanwhile, boil the potatoes in lightly salted water for 10 minutes, adding the green beans for the final 3 minutes, then drain. Toss the potatoes, green beans and cherry tomatoes with the vinaigrette and season.
  5. Divide the potato salad between four plates then serve with the chicken and lemon wedges to squeeze over.


Syns per serving:
Extra Easy: free
Original: 4
Green: 8

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Slimming World's grilled mackerel with chilli and watercress salad

mackerel



Spice up mackerel with this tasty chilli and zesty recipe - perfect for al fresco dinning in the summer, plus it's ready in just 20 minutes

Ingredients

  • 1tsp crushed black peppercorns
  • 2tsp ground coriander
  • 1tbsp finely grated lemon zest
  • 4 oranges
  • 1 red chilli, deseeded and finely chopped
  • 8 x 150g mackerel fillets (not smoked)
  • 2tbsp chopped coriander
  • 110g watercress
  • 1 small red onion, peeled and thinly sliced



Method

  1. Preheat the grill to high. Mix the black peppercorns, ground coriander and lemon zest together in a bowl. Grate the zest from half an orange and stir into the coriander mixture with half the chopped red chilli.
  2. Lightly cut the skin of the mackerel and press the mixture onto the fish. Place the mackerel on a grill rack and grill, skin-side up, for 5 minutes or until crisp and cooked through. Sprinkle with the chopped coriander.
  3. Meanwhile, segment the oranges. First slice the top and bottom off each orange, then cut away the peel and any white pith using a small, sharp knife. Cut down either side of each segment to release it.
  4. Divide the watercress between four plates and scatter with the orange segments, sliced red onion and remaining chilli. Top with the grilled mackerel and serve immediately.



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Slimming World's steak and Guinness pies with sprout mash

Slimming World's steak and Guinness pies with sprout mash



You can enjoy these steak and Guinness pies with sprout mash by Slimming World guilt-free, thanks to the light puff pastry and all the fresh veggies packed inside each pie. Tender chunks of steak and a rich Guinness-infused gravy make each mouthful taste incredible. Serve with homemade mash packed with sprouts and watch these tasty pies disappear in no time...

Ingredients

  • Low-calorie cooking spray
  • 600g fillet steak, all visible fat removed, cut into small chunks
  • 400g button mushrooms, quartered
  • 200g celeriac, peeled and cut into small cubes
  • 200g small shallots, peeled
  • 2 tbsp Worcestershire sauce
  • A small handful of fresh thyme, finely chopped
  • 200ml beef stock
  • 2 tbsp Guinness
  • 1 level tbsp gravy granules
  • 100g Jus-Rol Light Puff Pastry
  • 1 egg, lightly beaten
For the mash:
  • 800g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
  • 400g Brussel sprouts, finely shredded
  • 100ml hot vegetable stock
  • Salt and freshly ground black pepper



Method

  1. Preheat your oven to 220°C/Fan 200°C/Gas mark 7. Place a large, heavy-based frying pan sprayed with low calorie cooking spray over a high heat. Add the steak and stir-fry for 5-6 minutes, until browned.
  2. Add the mushrooms, celeriac, shallots, Worcestershire sauce, thyme, stock, Guinness and gravy granules and bring to the boil. Reduce the heat to medium and cook for 6-8 minutes, or until the sauce has thickened.
  3. Remove from the heat and divide the mixture between 4 deep, oval pie dishes, each about 12 cm long.
  4. Roll out the pastry and cut out 4 lids to fit the pie dishes. Brush the rims of the dishes with water, cover the pies with the pastry lids and press down with a fork. Brush each lid with the beaten egg. Bake for 15-20 minutes, or until risen and golden.
  5. Meanwhile, boil the potatoes for 12-15 minutes, or until tender, adding the sprouts for the last 5 minutes. Drain, return to the pan and add the stock. Season and mash well then serve immediately

Recipe taken from Slimming World magazine, available at all 11,000 Slimming World groups or from all good newsagents. To find your nearest Slimming World group visit www.slimmingworld.com or call 0844 897 8000. Photos: Extra Easy Express/Gareth Morgans.



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mercredi 22 avril 2015

Slimming World's Quorn cottage pie

Slimming World's Quorn cottage pie



If you're looking for a hearty, warming meal for 4 people we'd recommend this delicious Slimming World Quorn cottage pie. Made with Quorn mince, this cottage pie is suitable for vegetarians and those watching their weight too. Packed with plenty of veggies including onion, celery and carrots, this pie is a tasty alternative to a classic cottage pie when you're trying to be good come dinnertime...

Ingredients

  • Low calorie cooking spray
  • 2 large onions, chopped
  • 2 celery sticks, trimmed and finely chopped
  • 2 large carrots, peeled and diced
  • 500g Quorn mince
  • 400g can chopped tomatoes with garlic and herbs
  • 1tbsp Worcestershire sauce (optional)
  • 300ml hot vegetable stock
  • Salt and freshly ground black pepper
  • 415g can baked beans
  • 750g new potatoes, unpeeled and scrubbed


Method

  1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  2. Spray a large, deep frying pan with low calorie cooking spray. Add the onions, celery and carrots and stir-fry for 4-5 minutes. Stir in the Quorn, tomatoes, Worcestershire sauce (if using) and stock. Bring to the boil, cover and simmer for 20 minutes. Season to taste and stir in the baked beans.
  3. Meanwhile, cook the potatoes in a pan of lightly salted boiling water for 15 minutes until tender. Drain well and roughly crush with the back of a fork.
  4. Tip the Quorn mince mixture into a large ovenproof dish, spoon over the potatoes to cover and bake for 20-25 minutes until golden.
  5. Serve hot with vegetables of your choice.

Quottage pie recipe taken from Slimming World’s Family Feasts on a Budget, available from all 11,000 Slimming World groups priced at £4.95//€7.95. To find your nearest Slimming World group visit: www.slimmingworld.com or call 0844 897 8000. Photos: Slimming World’s Family Feasts on a Budget/Karen Thomas.


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Slimming World's salmon, asparagus and potato frittata

Slimming World's salmon, asparagus and potato frittata



This mouthwatering Slimming World salmon, asparagus and potato frittata is really simple to make using only a handful of ingredients. It serves 4 people and only takes 30 minutes to cook. The asparagus and salmon make one delicious combination. Try smoked salmon for an even more intense flavour.

Ingredients

  • 500g floury potatoes, such as Desiree or King Edward, peeled and cut into small cubes
  • 6 eggs
  • 4 skinless and boneless salmon fillets, cut into small cubes
  • 411g can cut green asparagus spears in water, drained and cut into bite-size lengths
  • A small handful of fresh chives, finely snipped
  • 1 onion, finely chopped
  • Salt and freshly ground black pepper
  • Low-calorie cooking spray
  • 500g green beans, trimmed and steamed, to serve


Method

  1. Boil the potatoes for 6-8 minutes, or until just tender, then drain. Meanwhile, lightly beat the eggs and stir in the salmon, asparagus, chives, onion, and seasoning, then add the cooked potatoes.
  2. Place a large ovenproof frying pan sprayed with low-calorie cooking spray over a low heat. Pour in the egg mixture and cook for 8-10 minutes, or until it is starting to set. Preheat your grill to medium-high.
  3. Grill the frittata for 4-5 minutes, or until lightly browned and cooked through. Serve with green beans.

Salmon, asparagus and potato frittata recipe taken from Slimming World magazine, available at all 11,000 Slimming World groups or from all good newsagents. To find your nearest Slimming World group visit: www.slimmingworld.com or call 0844 897 8000. Photos: Slimming World magazine



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Slimming World's tropical Eton mess

Slimming World's tropical Eton mess



This light and delicious Slimming World's tropical Eton mess is so simple to make. You can have it ready on the table in just 15 minutes. The tropical flavours of this sweet dessert will transport you to a warm, sunny place. The banana, passion fruit and pineapple work wonders together along with the crisp meringues and vanilla yogurt, which is used instead of cream.

Ingredients

  • 6 passion fruits
  • 1 tsp sweetener
  • 400g prepared pineapple chunks
  • 1 large banana, sliced
  • 1 small papaya, peeled, seeded and cut into bite-sized chunks
  • 175g pot Muller Light Vanilla yogurt
  • 2 meringue nests, roughly crushed


Method

  1. Put the pulp and seeds from the passion fruits in a small saucepan with the sweetener and 75ml of water. Heat gently for 2-3 minutes until the sweetener has dissolved then stir to mix well. Remove from the heat and set aside to cool.
  2. Meanwhile, put the rest of the fruit into a large bowl, add the yogurt and half the passion fruit mixture and swirl through.
  3. Fold in the meringue and divide the mixture between four chilled dessert glasses. Spoon over the remaining passion fruit mixture to serve.

Tropical Eton Mess recipe taken from Slimming World’s Extra Easy Express. For more delicious recipes or to find your nearest Slimming World group visit www.slimmingworld.com or call 0844 897 8000. Photos: Extra Easy Express/Gareth Morgans.



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Slimming World's carrot and coriander burgers

Carrot and Coriander burgers



Sweet summer carrots, warm ginger and aromatic coriander – bring on the very tastiest vegetarian burgers around with this healthy recipe from Slimming World

Ingredients

For the burger:
  • 800g carrots, peeled
  • 1 small onion, peeled and roughly chopped
  • 410g can chickpeas, drained
  • 1tsp ground cumin
  • 4tbsp chopped coriander
  • 1 garlic clove, peeled
  • 2cm piece of root ginger, peeled
  • 1 egg
  • Low calorie cooking spray
  • 4 spring onions, finely chopped
  • 1 celery stick, finely chopped
  • Breadcrumbs made from 2 slices of wholemeal bread
  • 1tbsp finely grated lemon zest
  • 1tsp smoked paprika
  • Salt and freshly ground black pepper
For the dressing:
  • 150g fat free natural yogurt
  • 4tbsp finely chopped mint
  • 1 level tbsp sweet chilli sauce
  • 1tbsp finely grated lemon zest
  • 1tbsp lemon juice


Method

  1. Grate the carrots and place half of them into a food processor along with the onion, chickpeas, cumin, coriander, garlic, ginger and the egg. Blend to a thick paste and transfer to a large mixing bowl.
  2. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the remaining grated carrot, the spring onion and celery to the pan and cook for 8-10 minutes, stirring until the vegetables have softened.
  3. Place this mixture in a fine sieve and press down with the back of a spoon to remove any excess liquid.
  4. Add the cooked carrot mixture to the blended paste along with the breadcrumbs, lemon zest and paprika. Season well and mix together, with your hands, to combine thoroughly.
  5. Divide the mixture into eight portions and, using wet hands, shape into burgers. Cover and chill for at least 3-4 hours or overnight if time permits.
  6. To make the dressing whisk together the yogurt, mint, sweet chilli sauce, lemon zest and juice. Season and chill until ready to serve.
  7. Fire up the barbecue, or heat a non-stick frying pan and spray the burgers with low calorie cooking spray. Cook the burgers for 3 minutes on each side or until lightly golden brown.
  8. Serve the burgers with the yogurt dressing and whatever salad you fancy.


Slimming World syns:
  • Extra easy: 2
  • Green: 2
  • Original: 8

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Slimming World's chocolate log

Slimming World's chocolate log



Everyone loves a slice of chocolate log at Christmas! If you're trying to watch what you eat, try Slimming World's healthier version

Ingredients

  • 42g/ 1½oz white self-raising flour, sifted
  • 14g/ ½oz cocoa powder
  • 4 eggs
  • 57g/ 2oz caster sugar
  • fresh redcurrants and holly leaves, to decorate
For the filling
  • 142g/ 5oz fat free natural fromage frais
  • 11g sachet Options Chocolate Drink
  • artificial sweetener, to taste (optional)
  • 113g/ 4oz raspberries



Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Sift the flour and cocoa together and set aside. Whisk the eggs and sugar together until thick and creamy. Fold in the flour and cocoa with a metal spoon.
  2. Spoon the mixture into a lined 30 x 20cm/ 12 x 8 inch Swiss roll tin and smooth the surface. Bake in the oven for 10-12 minutes, until cooked and springy to the touch.
  3. Turn out onto a sheet of lightly sugared baking parchment placed on top of a slightly damp, clean tea towel. Leave to cool and then remove the lining paper. Trim the edges.
  4. Mix the fromage frais with the chocolate Options, reserving a little of the Options for dusting. Sweeten to taste, if necessary. Fold in the raspberries and spread over the chocolate sponge.
  5. Use the baking parchment and tea towel to help you roll up the sponge (don’t worry if the sponge cracks a little – the chocolate powder will disguise it!). Place on a serving plate and dust with the reserved Options powder and decorate with the redcurrants and holly leaves.


Slimming World syns:
Extra Easy: 3

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dimanche 19 avril 2015

Green curry chicken drumsticks

Green curry chicken drumsticks



Give the ultimate picnic food a Thai twist by serving up these spicy-coated chicken legs at your next barbecue or picnic, they're sure to be a hit. This healthy Slimming World recipe lets you enjoy classic finger-food, guilt-free

Ingredients

  • 8 large, skinless chicken drumsticks
  • 150g fat free natural yogurt
  • 1 tbsp mild curry powder
  • 1 tsp turmeric
  • 5 tbsp finely chopped coriander
  • 5 tbsp finely chopped mint
  • Finely grated zest and juice of 1 lime
  • Salt and freshly ground black pepper



Method

  1. With a sharp knife, make a few cuts in the flesh of each drumstick.
  2. Place the remaining ingredients in a food processor and blend until fairly smooth. Transfer to a wide ceramic bowl and season to taste.
  3. Add the drumsticks to the marinade, rubbing the mixture well into the meat.
  4. If you have time, cover and chill for 1-2 hours or overnight if time permits.
  5. Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 minutes, turning occasionally, until cooked through. Serve warm or cold.
Syns per serving:
  • Extra Easy: Free
  • Original: Free
  • Green: 11



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Slimming World's garlic and thyme chicken with vegetable penne

Garlic and thyme chicken with vegetable penne



Slimming World are known for coming up with quick and healthy meal ideas that the whole family can enjoy - and they've done it again with this delicious garlic and thyme chicken with vegetable penne. Ready in just 20 minutes, this speedy pasta supper is perfect as a nutritious midweek meal after work or school.

Ingredients

  • 4 skinless and boneless chicken breasts
  • 2 tsp dried thyme
  • 2 garlic cloves, crushed
  • 1 tsp dried red chilli flakes
  • zest and juice of 1 lemon
  • salt and freshly ground black pepper
  • 500g dried penne pasta
  • 400g runner beans, trimmed and diagonally sliced
  • 100g prepared chopped kale



Method

  1. Preheat the grill to medium-high.
  2. Put the chicken breasts in a bowl with the thyme, garlic, chilli flakes, lemon zest and juice. Season and toss to coat well.
  3. Arrange the chicken on a grill rack in a single layer and grill for 6 minutes on each side or until cooked through.
  4. While the chicken is under the grill, cook the pasta according to the packet instructions, adding the beans and kale for the final 4 minutes. Drain, season and divide between warmed plates.
  5. Slice the chicken thickly and serve with the vegetable penne.
Recipes taken from Slimming World’s Extra Easy Express. Photos: Extra Easy Express/Gareth Morgans. For more delicious recipes or to find your nearest Slimming World group visit www.slimmingworld.com or call 0844 897 8000.



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Slimming World's bacon and broccoli pasta salad

Bacon and broccoli pasta salad



This super simple bacon and broccoli pasta salad is perfect for nights when you don't want to spend ages in the kitchen. You only need a handful of basic ingredients to make it and it takes just 15 minutes from start to finish - plus, because it's a Slimming World recipe, you can rest assured that it's just as nutritious as it is delicious.

Ingredients

  • 200g dried pasta shapes
  • 200g tenderstem broccoli, cut into bite-sized pieces
  • small bag of baby spinach leaves
  • low calorie cooking spray
  • 4 lean bacon rashers, visible fat removed, roughly chopped
  • 1 tsp dried chilli flakes


Method

  1. Cook the pasta according to the packet instructions, adding the broccoli for the last 4 minutes and the spinach for the last 30 seconds. Drain well and tip into a serving bowl.
  2. Meanwhile, spray a non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the bacon and stir-fry for 3-4 minutes or until golden. Stir in the chilli flakes and cook for 2 minutes more, then add to the pasta and mix well.
  3. Eat some straight away or cool and keep in the fridge for up to 2 days. This salad is great eaten cold or thoroughly reheated.



Recipe taken from Slimming World’s Little Book of Light Bites, available in all Slimming World groups priced £3.95/€5.95. For more delicious recipes or to find your nearest Slimming World group visit www.slimmingworld.com or call 0844 897 8000. Photos: Slimming World’s Little Book of Light Bites/Gareth Morgans.

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Slimming World fruity pasta salad

Fruity pasta salad




This fresh, citrusy salad makes a delicious light lunch any time of the year and is ideal picnic food or a lunch box filler. You'll be surprised how well orange, apples and grapes go with pasta in this inventive dish

Ingredients

For the dressing:
  • 6 level tbsp extra light mayonnaise
  • Juice of 1 lemon
  • 1tsp runny honey
  • 1 level tbsp wholegrain mustard
  • 3tbsp each of finely chopped fresh chives and dill
  • Salt and freshly ground black pepper
For the salad:
  • 300g dried short-shaped pasta
  • 2 oranges, peeled and segmented
  • 2 red apples, cored and roughly chopped
  • 50g each of green and red seedless grapes
  • 2 celery sticks, thickly sliced
  • 6 spring onions, sliced



Method

  1. Make the dressing by mixing together all the ingredients in a large salad bowl. Season to taste and set aside.
  2. Cook the pasta according to the packet instructions. Drain well.
  3. Add the pasta to the salad bowl with the remaining salad ingredients.
  4. Pour over the dressing and toss gently to mix well.


Slimming World syns per serving:
  • Extra easy: 2
  • Green: 2
  • Original: 8
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Slimming World's classic chocolate mousse

Slimming World's classic chocolate mousse


Slimming World's classic chocolate mousse is a light and creamy pud that doesn't miss out on flavour, only sugar - swapping it for sweetener. The dark chocolate in this recipe makes this mousse rich in flavour. Chill for 4hrs before serving.
for 4hrs before serving.

Ingredients

  • 75g dark chocolate
  • 3 medium eggs, separated
  • 3-4 tbsp sweetener
  • 2 tsp finely grated orange zest
  • 2 tbsp brandy
  • Fat-free natural fromage frais mixed with sweetener, to garnish
  • 1 level tsp each of cocoa powder and chocolate vermicelli, to garnish


Method

  1. Break the chocolate into small pieces and place in a large, heatproof bowl. Sit the bowl over a pan of gently simmering water to melt the chocolate. Remove from the heat and allow to cool slightly at room temperature.
  2. Meanwhile whisk the egg whites in a large bowl until stiff, but not too dry.
  3. Whisk the egg yolks, sweetener, orange zest and brandy together then spoon into the melted chocolate, mixing well.
  4. Fold in the egg whites with a metal spoon until well combined. Divide this mixture between 4 individual ramekins or glasses and chill for around 4 hours or until set.

Recipe taken from Slimming World’s Love Desserts recipe book, available from all Slimming World groups priced £4.95/€7.95. For more delicious recipes or to find your nearest Slimming World group visit http://www.slimmingworld.com or call 0844 897 8000. Photo credit: Slimming World’s Love Desserts/Gareth Morgans. 

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