SW Massaman beef and potato curry

credit : http://vicki-kitchen.blogspot.co.uk/

This is a really hearty warming dish, I make no claims for it's complete authenticity as had to change the recipe slightly to make it Slimming World friendly but it's meat and potatoes in a spicy sauce and very easy to make. You can get Massaman curry paste in some supermarkets I got mine from Sainsburys and have seen it in other places the syn value varies so check with Slimming World website syn values if you aren't sure the Sainsburys one is only 1/2 syn per tablespoon.

Coconut milk is high in syns too but 100ml is 4 1/2 syns and it freezes well so I get a 400ml can of light coconut milk and freeze it in 100ml portions in small plastic tubs so it's economical as well. The fish sauce used is a Thai ingredient you only need a small amount and again it's available in many supermarkets but if you can't get it you can leave it out.

Massaman beef and potato curry

• 700g-1kg lean diced beef
• 2 large onions (sliced)
• 2 tbsp Massaman curry paste 
• 100ml light coconut milk (see in notes above)
• 4 large potatoes (peeled and diced)
• 1 bag baby spinach (washed)
• 1 tbsp thai fish sauce
• low calorie spray oil

Take a large ovenproof and hob safe casserole dish with a lid and place on the hob over a medium heat. Spray lightly with the oil and add the beef and onions and fry until the beef has slightly browned and the onions are soft. 
Add the Massaman curry paste and fry for a few moments then add the beef stock and coconut milk  stir well and bring to a boil. Put on the lid and place in the oven at Gas 5 /190/375 and cook for one hour.
Take out of the oven and place back on the hob over a medium heat (be very careful the dish is HOT !!)
Remove the lid and add the diced potatoes, stir well leave to simmer for about 20-30 minutes until the potatoes are soft then stir in the bag of spinach which looks like a lot but it wilts down quite quickly.
Add the fish sauce and taste in case needs a little more or if not using the fish sauce taste as you may need a little salt.


Serves 4 generously at 1.5 syns per person.

750ml beef stock

Nigellas sweet potato macaroni cheese

Credit : http://vicki-kitchen.blogspot.co.uk/ 


 
This is proper comfort food so warming and filling and although its not syn free I have adapted the recipe to keep it as low syn as possible but keeping all the tastiness of the original recipe. The recipe serves 4 but you could easily make it serve 6 if served it with something like Slimming World sausages and vegetables.


Nigellas sweet potato and macaroni cheese


500g sweet potatoes (peeled and cut into cubes)
300g dried macaroni
2 tbsp cornflour
500ml skimmed milk
1 tub quark
160g reduced fat cheddar cheese (grated)
1/4 tsp paprika
salt and pepper


Preheat oven gas 6 /200/400. Put a large saucepan of water on to boil and add a tsp or two of salt once boiling add the sweet potato and cook for about 10 minutes then take out the sweet potato with a slotted spoon and put into a large bowl, Keep the water boiling and add the macaroni and stir well and cook for 8-10 minutes until cooked but still quite firm then drain in a colander.



Using a fork mash the sweet potato in the bowl till mashed but not pureed. Add the tub of quark, the cooked macaroni and 100g of the grated cheese and mix well.

In a saucepan place the milk and the cornflour and bring to the boil, Keeps whisking all the time until the sauce is thick and cook for a couple of minutes to lose the floury taste. Season with salt and pepper then add to the sweet potato, macaroni and cheese mixture and again mix together very well. Taste for seasoning  (I found it needs quite a lot of salt and pepper. )

Tip it all into a large casserole dish and sprinkle the remaining 60g of grated cheese on top and sprinkle on the quarter tsp paprika,

Place the casserole dish on a baking tray and bake in the oven for 30 minutes until browned and hot.



Serves 4 at 3.5syns per portion if using the cheese for your Healthy Extra.
 

SYN FREE BANOFFEE PUDDING

SYN FREE BANOFFEE PUDDING
I MIXED HALF A TUB OF QUARK WITH A TOFFEE MULLERLIGHT AND A LITTLE BIT OF SWEETNER, PUT ONE ALPEN LIGHT BAR IN THE BOTTOM (HEB), LAYERED UP WITH BANANA AND THE 'TOFFEE' MIXTURE AND FINISHED OFF WITH ANOTHER ALPEN LIGHT BAR - WAS VERY YUMMY AND DEF SATISFIED THE SWEET TOOTH!! :)

Like us on Facebook

WHITE CHOCOLATE AND RASPBERRY DESSERT -

FIRST SW DESSERT IVE MADE AND IT WAS SOOOO NICE (2 SYNS +HEB) ITS 2 DOUBLE CHOCOLATE ALPEN LIGHT BARS MELTED, RASPBERRIES, AND FF FROMAGE FRAIS MIXED WITH A WHITE CHOC OPTIONS AND A BIT OF SPLENDA AND THEN LAYERED UP. I INTENDED TO USE QUARK BUT ASDA WAS SOLD OUT WHEN I WENT.
Like us on Facebook

Share this recipe

Beef Mince Curry (2015)

Serves 4

Ingredients

1 Onion, finely sliced (s)
1 Knorr Dark beef stockpot
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tbsp. Hot madras curry powder
1 Tbsp. Ginger paste
1 Tbsp. Garlic paste
1 Tbsp. Tomato puree (s)
400g Chopped tomatoes (s)
500g Beef Mince (5% or less) (p)




Method

In a frying pan, sprayed with frylight, cook the onion, garlic & ginger until the onions are soft, add the mince & cook until the meat is browned all over then add the stockpot, mix until it colours the beef.
Add the spices, tomatoes & tomato puree, cook for 20 mins until the mince is cooked. Serve with your favourite rice.
Like us on Facebook

Share this recipe

Slimming World's 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.

source

Like us on Facebook

Slimming World's pear and rhubarb crumble

Slimming World's pear and rhubarb crumble is a delicious guilt-free dessert that can be rustled up in no time. The perfect Sunday treat that can be enjoyed with a naughty drizzle of custard. This pud can be cooked in just 30 mins which makes it a rather speedy dessert.

cooked in just 30 mins which makes it a rather speedy dessert.

Ingredients

• 2lb/908g rhubarb, cut into 2in/5cm pieces
• 11oz/312g pears, peeled, cored and sliced
• Juice of 1 orange, plus 1 tsp finely grated zest
• 6 tbsp artificial sweetener
• 1 tsp ground cinnamon

For the topping:

• 1oz/28g low-fat spread
• 2 tbsp artificial sweetener
• 2oz/57g plain flour

Method

1. Preheat your oven to 180C/350F/Gas 4. Place the rhubarb in a medium-size pie or glass dish. Add the pear slices, orange juice and zest, and toss together to combine. Sprinkle over the sweetener and cinnamon, and cook in the oven for 10-12 minutes.
2. Meanwhile, make the topping by placing the low-fat spread, sweetener and flour in a bowl. and rubbing together with your fingertips until the mixture resembles breadcrumbs.
3. Remove the fruit from the oven. Sprinkle over the topping and cook for a further 10-12 minutes or until lightly golden. Allow to cool slightly before serving - its tastes great with a dollop of low-fat, ready-made custard), served warm or cold.

Recipe taken from Slimming World magazine. For more delicious recipes or to find your nearest Slimming World group visit www.slimmingworld.com. Photo: Slimming World magazine/ Kate Whitaker

source

Like us on Facebook

Slimming World's turkey tikka skewers

These Slimming World's turkey tikka skewers are a great way of using up leftover turkey from your Christmas feast. They also make the perfect guilt-free party food for sharing with friends and family. Each cut of turkey breast is infused with ginger, lime and garlic - delicious and flavoursome.

Ingredients

• 200g fat free natural yogurt, plus extra to serve
• 3 tbsp tikka or tandoori curry powder, plus extra to serve
• 3 garlic cloves, finely grated
• 3cm piece of root ginger, peeled and finely grated
• Juice of 2 limes, plus wedges to serve
• Salt and freshly ground black pepper
• 800g turkey breast fillets, cut into bite-sized pieces
• 2 red peppers, halved, deseeded and cut into bite-sized pieces
• Small handful of finely chopped fresh coriander, to garnish

Method

1. Mix the yogurt, tikka or tandoori powder, garlic, ginger and lime juice in a large bowl. Season to taste, add the turkey and stir to coat well. Cover and marinate in the fridge for 20 minutes or overnight if time permits.
2. Preheat the grill to medium-hot. Thread the turkey chunks and peppers on to 12 metal skewers (or wooden skewers soaked in water for 20 minutes to stop them burning).
3. Grill for 6-8 minutes on each side or until the edges are lightly charred in places and the turkey is cooked through.
4. Arrange the skewers on a serving platter, scatter over the coriander and serve hot with lime wedges and a bowl of fat free natural yogurt sprinkled with tikka or tandoori curry powder.

Recipes taken from A Slimming World Christmas, which is available from all Slimming World groups at the price of £4.95/€7.95. To find your nearest Slimming World group visit our website or call 0844 897 8000. Photos: A Slimming World Christmas/Lara Holmes.

source

Like us on Facebook