samedi 16 mai 2015

Slimming World Christmas biscuits

Slimming World Christmas biscuits




The perfect festive treat to bake with the kids, these biscuits will look great on the tree - if you can resist eating them!

Ingredients

  • 7oz/198g plain flour
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 3 ½ oz/100g low-fat spread suitable for baking such as Flora Light
  • 1 ½ oz/42g Splenda Brown Sugar Blend
  • 1 medium egg, beaten
  • 2 tbsp icing sugar, sifted
  • 1 tsp of pink sprinkles


Method

  1. Preheat the oven to 180°C/350°F/Gas 4. In a bowl, mix together the flour, spices, low-fat spread and Splenda until well combined and then stir in the beaten egg.
  2. Bring the dough together, wrap in cling film, and refrigerate for half an hour. Remove, divide the dough into two (working in batches is easier), and roll each piece out to 5mm thick. 
  3. Cut out using a 2in/5cm star cutter and place onto a non-stickbaking tray lined with parchment. Create a hole in each biscuit big enough to thread a ribbon through later. Bake for 12 minutes and leave to cool on the tray. 
  4. To decorate, mix the icing sugar with just enough water to make athin icing and drizzle on each biscuit. Decorate with the sprinkles and leave to set. 
  5. Thread coloured ribbon through each biscuit and hang on the tree on Christmas Eve. (They’ll start to soften after a couple of days so don’t forget to tuck in!)     
Syn count: 1 syn per biscuit on Extra Easy, Original (red) and Green plans.
Like us on Facebook






Share this recipe

Slimming World spicy vegetable chilli

Spicy vegetable chilli_Slimming World




Perfect to warm you up during the winter, this vegetarian chilli from Slimming World will be good for your mood and your waistline

Ingredients

  • Low calorie oil spray
  • 200g (7oz) Quorn mince
  • 1 red onion, peeled, halved and thinly sliced
  • 2 red chillies, deseeded and finely chopped or sliced
  • 2 garlic cloves, peeled and crushed
  • 1 tsp ground ginger
  • 2 tsp ground coriander
  • 2 tsp cumin seeds, crushed
  • 1 carrot, peeled and cut into 1cm (1-2in) dice
  • 2 sticks celery, cut into 1cm (1-2in) dice
  • 1 x 400g can chopped tomatoes
  • 2 x 400g cans red kidney beans, rinsed and drained
  • Salt and freshly ground black pepper
  • Large handful of coriander leaves, chopped
For the guacamole
  • 1 ripe avocado, stoned, peeled and cut into 1cm (1-2in) diced
  • 1 red onion, peeled and finely diced
  • 2 plum tomatoes, finely diced
  • 1 red chilli, finely chopped
  • Juice of 2 limes
  • Small handful of coriander leaves, finely chopped
To serve
  • Very low-fat natural fromage frais




Method

  1. Spray a large, non-stick frying pan with oil and place over a medium heat. Add the Quorn, onion, chilies, garlic, ginger, ground coriander, carrot and celery and stir-fry for 4-5 minutes.
  2. Add the tomatoes and beans, season well and bring to the boil. Reduce the heat and cook gently for 25-30 minutes, stirring often.
  3. Meanwhile make the guacamole. Mix all the ingredients together in a small bowl, season well and set aside until needed.
  4. Remove the Quorn mixture from the heat, stir in the chopped coriander and serve immediately, garnished with a little fromage frais and accompanied by the guacamole.
Syns per serving (When following the Slimming World diet you are allowed 15 syns per day)
Original: 3½
Green: 13½

source
Like us on Facebook






Share this recipe

Slimming World summer puddings

Summer Pud





These Slimming World individual puddings are full of lovely summer fruits. They need preparing the day before you eat them but are well worth the effort.

Ingredients

  • 10 medium slices slightly stale, good-quality white bread, crusts removed
  • 225g (8oz) blueberries
  • 225g (8oz) blackberries
  • 225g (8oz) raspberries
  • 100ml (3½ floz) water
  • 10-12 tbsp artificial sweetener
To serve:
  • Very low-fat natural fromage frais (optional)


Method

  1. Line 4 individual pudding basins with cling film, then use the bread slices to line the basins, trimming them to fit and reserving some slices for the 'lids'.
  2. Place the fruit and water in a saucepan. Sprinkle over the sweetener and bring to a simmer over a low heat, stirring occasionally, for 8-10 mins. Set aside to cool completely.
  3. Using a slotted spoon, fill the prepared bowls with the cooked fruit. Cover each with a lid of the reserved bread and trim neatly around the edges. Cover with cling film, then place the bowls on a tray and put a small plate on top of each pudding. Sit a can of baked beans on each plate as a weight and refrigerate for 24 hrs, or up to 3 days if time permits.
  4. To serve, remove the weights and small plates. Place a shallow dish or serving plate over each basin and carefully invert the pudding. Carefully peel off the cling film and serve with fromage frais, if desired.
Syns per serving (when following the Slimming World diet you are allowed 15 syns per day) 
Original:
 7½
Green:
 7½

Like us on Facebook






Share this recipe

Slimming World's mince pies

Slimming World's mince pies



Make your Christmas spread a little bit healthier by trying these diet mince pies from Slimming World. Made using ready-made mincemeat, they'll be ready in no time!
 

Ingredients

  • low calorie cooking spray
  • 227g/ 8oz plain flour
  • a pinch of salt
  • 113g/ 4oz butter or margarine,
  • cut into small cubes
  • 16 level tbsp mincemeat
  • 1 level tsp icing sugar, to dust



Method

  1. Preheat the oven to 190°C/375°F/Gas Mark 5. Lightly spray some bun tins with low calorie cooking spray.
  2. Make the pastry. Sift the flour and salt into a mixing bowl. Add the fat and gently rub it in with your fingertips. Add sufficient cold water to mix to a ball that leaves the sides of the bowl clean. Rest in the fridge for 30 minutes.
  3. Roll out the pastry thinly on a lightly floured surface. Cut out 32 rounds with a 7.5cm/3 inch fluted cutter. Use to line the prepared bun tins.
  4. Divide the mincemeat between the pastry cases. Roll out the remaining pastry trimmings and make some little stars with a star cutter. Use to decorate the tops of the tarts.
  5. Bake in the oven for about 15 minutes, until the pastry is crisp and lightly coloured. Cool on a wire rack and dust lightly with the icing sugar.
Slimming World syns:
Extra Easy: 3.5
Green: 3.5
Original: 3.5

source
Like us on Facebook






Share this recipe

Slimming World eggs Benedict

Slimming World eggs Benedict



Kickstart your weekends with this fabulously filling breakfast. Slimming World's version of eggs benedict screams luxury but without the diet worries

Ingredients

  • 227g/8oz fresh spinach
  • juice of ½ lemon
  • 4 tbsp fat free natural fromage frais
  • 1 tbsp freshly chopped tarragon
  • salt and freshly ground black pepper
  • 4 slices wholemeal toast from a 400g loaf
  • 4 slices ham, all visible fat removed
  • 4 poached eggs



Method

  1. Place the spinach in a large pan with the lemon juice and cook for 2 minutes until wilted. Drain off any juice and keep warm.
  2. For the sauce. Season the fromage frais with the tarragon and a little salt and black pepper. Heat gently for 1-2 minutes until warm. Don't boil or the fromage frais will separate.
  3. To assemble. Place a slice of toast on each plate and cover with a slice of ham. Pile on the spinach and top with a poached egg. Spoon over the sauce and serve immediately.
Syns per serving (When following the Slimming World diet you are allowed 15 syns per day)
Original: 3
Green: 5
Like us on Facebook






Share this recipe

Slimming World homemade mustard sausages and colcannon

Homemade mustard sausages and colcannon



Make your own sausages with this Slimming World recipe. A healthy alternative to bangers and mash, this recipe will be a hit with the family

Ingredients

  • 511g/1lb 2oz extra lean pork mince
  • 1 large egg, beaten
  • 1 garlic clove, crushed
  • 4 spring onions, finely chopped
  • 2 level tsp English mustard
  • salt and freshly ground black pepper
  • 908g/2lb potatoes, peeled
  • 284ml/½ pint vegetable stock
  • 312g/11oz Savoy cabbage, finely shredded


Method

  1. Mix the pork mince in a bowl with the egg, garlic, spring onions and mustard. Season and mix well. Roll the mixture into 12 sausage shapes and chill them for at least 15 minutes.
  2. Meanwhile, cook the potatoes in lightly salted boiling water for 25 minutes. Drain and leave to steam dry in a colander.
  3. Pour the stock into a saucepan and bring to the boil. Add the cabbage and cook, covered, for 5 minutes. Add the potatoes to the cabbage and stock and mash thoroughly. Season to taste and keep warm.
  4. Cook the sausages in low calorie cooking spray for 15 minutes, turning frequently so they brown evenly. Check they are cooked through.
  5. Serve with the colcannon and boiled carrots and cauliflower or vegetables of your choice.

source
Like us on Facebook






Share this recipe

Slimming World's lamb rogan josh

Slimming World's lamb rogan josh



A tasty, healthy curry in under an hour? Sounds too good to be true! This easy recipe from Slimming World lets you enjoy your curry without having to worry about the calories

Ingredients

  • 1 onion, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • low calorie cooking spray
  • 1 tsp each of ground coriander, paprika, ground ginger and chilli powder
  • 454g/1lb lamb steak, all visible fat removed and cut into bite-sized pieces
  • 400g can chopped tomatoes
  • 1 bay leaf
  • 2 x 2.5cm/1in pieces of cinnamon stick
  • 4 cardamom pods
  • 3 cloves
  • 198ml/7fl oz chicken stock
  • 2 tsp artificial sweetener
  • a small handful fresh coriander, chopped steamed mangetout, to serve


Method

  1. Fry the onion and garlic in low calorie cooking spray until soft. Add all the powdered spices and fry for 1 minute (add a little water if it gets too dry).
  2. Add the lamb, tomatoes, bay leaf, cinnamon sticks, cardamom pods, cloves, stock and sweetener and simmer for 30-35 minutes until reduced.
  3. Remove the bay leaf and cinnamon sticks. Stir in the chopped coriander and serve immediately with freshly steamed mangetout.
Like us on Facebook






Share this recipe

Slimming World's muffins with smoked salmon

Wholemeal muffins with smoked salmon



A deliciously light and tasty breakfast muffin. This is a quick and healthy way to start the day, guaranteed to keep you going 'til lunch

Ingredients

  • 2 wholemeal English muffins
  • 4tbsp soya plain yogurt 
  • ½ lemon
  • 4 slices smoked salmon
  • Black pepper to season



Method

  1. Cut the muffins in half horizontally and toast under the grill.
  2. Put the yogurt into a bowl. Cut off 2 wedges from the lemon. Finely grate the zest from the remaining lemon and add to the yogurt.
  3. Arrange a slice of smoked salmon on top of each halved muffin. Squeeze over a little lemon juice. Spoon 1tbsp of lemon yogurt on top of each muffin. Season with black pepper and serve with a lemon wedge.

source
Like us on Facebook






Share this recipe

Slimming World chicken and tarragon fricassee

Chicken and tarragon fricassee recipe



Fricassee is a creamy stew recipe. This 30-minute chicken recipe with healthy seasonal vegetables is from Slimming World and uses low-fat ingredients

Ingredients

  • Low-calorie cooking spray
  • 800g/1lb 12oz chicken breast, skinned and cut into bite-sized chunks
  • 2 onions, peeled and roughly chopped
  • 2 large carrots, peeled and cut into thick batons
  • 1 head of garlic, separated but not peeled
  • 400ml/14fl oz chicken stock
  • 4-5 sprigs of tarragon
  • Salt and freshly ground black pepper
  • 200g/7oz green beans, halved
  • 200g/7oz fat free natural fromage frais, to serve



Method

  1. Spray a large non-stick casserole dish with low-calorie cooking spray. Place over a high heat, add the chicken pieces and cook until lightly browned on all sides.
  2. Add the onion, carrots, garlic, stock, and tarragon, season well and bring to the boil. Reduce the heat to medium-low, cover tightly with the lid of the casserole dish and allow to cook gently for 15 mins. Add the green beans to the stew and cook for a further 5 mins.
  3. To serve, remove the stew from the heat, stir in the fromage frais and check the seasoning. Serve immediately in warmed shallow bowls.
Like us on Facebook






Share this recipe

Slimming World Spaghetti Bolognese

slimming world spaghetti bolognese.jpg

Try this low-fat, full-flavour spaghetti Bolognese from the Slimming World Diet.

Ingredients

  • Ingredients
  • 1 onion, chopped
  • 2 large garlic cloves, crushed
  • 1 small carrot, diced
  • 1 small red pepper, deseeded and chopped
  • 1 small yellow pepper, deseeded and chopped
  • 113g/4oz mushrooms, sliced
  • 4 large sticks celery, chopped
  • 227ml/8fl oz stock
  • A pinch of dried chilli
  • 283g/10oz extra lean minced beef
  • 1 397g/14oz can chopped tomatoes or passata
  • 4 level tbs tomato purée
  • 1tbs chopped fresh oregano
  • Balsamic vinegar
  • Salt and pepper
  • 400g cooked, wholemeal spaghetti

Method

  1. To make the Bolognese: Fry chopped garlic, celery and onion using a low calorie oil spray, until soft.
  2. Add extra lean minced beef (or Quorn if you want a vegetarian option) and brown in the pan.
  3. Add chopped mushrooms, peppers, canned tomatoes or passata, oregano, thyme, carrots, tomato puree, dried chilli and a drop of balsamic vinegar if you like.
  4. Simmer until sauce is thickened.
  5. Season to taste. Pour over spaghetti and serve with a green salad on the side.
Syns per serving:
½ Syn on Extra Easy and Original*
* add 6 Syns if not using wholemeal pasta as a Healthy Extra
Like us on Facebook




Share this recipe

Slimming World spinach, tomato and red pepper cannelloni

Spinach, tomato and red pepper cannelloni



This veg-packed dish from Slimming World is a great addition to your healthy eating plan. The kids will love the cheese-covered cannelloni, while also getting some of their 5-a-day

Ingredients

  • 1 onion, chopped
  • 1 red pepper, deseeded and sliced
  • 2 garlic cloves, crushed
  • low calorie cooking spray
  • 2 level tbsp tomato purée
  • 400g can chopped tomatoes
  • 500g pack spinach, washed
  • 250g tub quark
  • salt and freshly ground black pepper
  • a large pinch ground nutmeg
  • 284ml/½ pint skimmed milk
  • 2 level tbsp cornflour
  • 12 cannelloni pasta tubes
  • 28g/1oz bunch basil, leaves only
  • 57g/2oz reduced fat cheddar cheese, grated


Method

  1. Spray a pan with low calorie cooking spray and cook the onion, red pepper and garlic for 10 minutes. Stir in the tomato purée and chopped tomatoes with 113ml/4fl oz of water. Cover and cook for 15 minutes.
  2. Cook the spinach, according to the pack instructions. Drain well and squeeze out all the water. Cool a little and chop roughly. Place in a bowl and mix with the quark, some seasoning and the nutmeg.
  3. Mix 4 tablespoons of the milk with the cornflour and whisk into the remaining milk. Pour into a saucepan and heat gently, stirring. Bring up to a simmer and cook for 1 minute.
  4. Spread half the tomato and pepper sauce in a large ovenproof dish. Stuff the cannelloni tubes with the spinach mixture, arrange in the dish and spoon over the remaining sauce. Scatter over the basil leaves and finish with the white sauce. Sprinkle over the cheese and bake in the oven at 190°C/Gas 5 for 40 minutes. Serve with a large mixed salad.
Slimming World Syns per serving =  5 (on Extra Easy plan)
Like us on Facebook






Share this recipe

Slimming World's chickpea and chilli cakes with minted yogurt dip

chilli


Whip up these quick and easy-to-make chickpea cakes for a delicious and healthy starter or snack. They're perfect for vegetarians and are ready in just 20 minutes

Ingredients

For the cakes:
  • 2 x 400g cans chickpeas, drained
  • 1tsp ground cumin
  • 4 slices wholemeal bread, made into breadcrumbs
  • 3 eggs, beaten
  • 8tbsp of finely chopped coriander
  • 1 red chilli, deseeded and finely chopped
  • 4 spring onions, finely chopped
  • Low calorie cooking spray
  • Salad leaves
For the dip:
  • 150g fat free natural yogurt
  • 4-5tbsp very finely chopped mint
  • A pinch each of ground cumin and ground cinnamon
  • Salt and freshly ground black pepper


Method

  1. First make the dip by mixing all the dip ingredients together in a bowl. Season well, cover and chill until needed.
  2. Place the chickpeas, cumin, breadcrumbs, egg, coriander, red chilli and spring onions in a food processor and blend until fairly smooth. Transfer to a mixing bowl and season well.
  3. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium-high heat. Working in batches, drop large tablespoons of the batter onto the pan (spacing them apart) and lightly press down to form a ‘cake’ or ‘patty’ shape.
  4. Cook for 2-3 minutes on each side or until lightly browned and cooked through. Repeat with the remaining chickpea mixture. 
  5. Serve the chickpea cakes with the yogurt dip and salad leaves.
Syns per serving:
Extra Easy: 2 1/2
Original: 14 1/2
Green: 2 1/2
Like us on Facebook






Share this recipe

Slimming World’s linguine with creamy pesto sauce

pasta




This fuss-free pasta dish is perfect any day of the week - whether you need a quick meal or fancy something tasty with friends at the weekend, this easy linguine is ready in only 20 minutes.

Ingredients

  • 350g dried linguine
  • 350g green beans, trimmed and halved
For the pesto sauce:
  • 50g fresh basil leaves, roughly chopped
  • 25g rocket leaves, roughly chopped
  • 50g Parmesan cheese or Pecorino cheese, grated
  • 2-3 garlic cloves, peeled
  • 150g fat-free natural fromage frais
  • 100ml vegetable stock

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. Meanwhile, make the pesto by placing the basil and rocket leaves in a food processor with the grated cheese and the garlic. Blend until everything is finely chopped. Scrape down the sides of the bowl with a spatula and ensure there are no large chunks remaining – if there are, blend again briefly.
  3. Add the fromage frais and stock to the processor and blitz again until creamy and fairly smooth.
  4. Drain the pasta and beans and return to the saucepan. Stir in the pesto sauce and toss to mix well.
  5. Serve immediately garnished with a little extra grated Parmesan.
Syns per serving:
Extra Easy: 2½
Green: 2½
Original:17½
Like us on Facebook






Share this recipe
Articles plus récents Articles plus anciens Accueil