Slimming World Recipes

Slimming World - Lemon, Mint and asparagus Fettuccine

2011-09-28T21:06:00.000-07:00

Serves 1

Ready in about 25 minutes
Green FREE Extra Easy FREE
Add 5 and a half syns if not using the vegetarian parmesan style cheese as a healthy extra

Ingredients

Fry Light
1 baby leek, finely sliced
1 celery stick, finely cubed
1-2 garlic cloves, finely cubed
1 small carrot, peeled and finely cubed
6 asparagus spears, tips reserved and stalks finely cubed
142ml vegetable stock
71g dried fettuccine
2 tbsp quark, whisked until smooth
1 tsp finely grated lemon zest
A small handful of fresh mint, finely chopped
Salt and Freshly ground black pepper
28g vegetarian parmesan style cheese, grated

Method

1. Spray a pan with Fry Light and place over a low heat. Add the leek, celery, garlic, carrot and asparagus stalks and stir fry for 3-4 minutes.

2. Pour over the vegetable stock and bring to boil. Reduce the heat to low and then simmer for 4-5 minutes, or until the vegetables have softened and most of the liquid is absorbed.

3. Meanwhile, cook the pasta according to the packet instructions, adding the reserved asparagus tips for the last 3 minutes of cooking time. Drain well and return to the pan.

4. Remove the vegetable mixture from the heat, stir in the quark, lemon zest and mint, and season. Spoon over the fettuccine, toss to combine and serve topped with parmesan style cheese and a twist of black pepper.

Slimming World - Mozzarella topped steak with italian salad

2011-09-27T11:09:00.000-07:00

Serves 4

Ready in about 20 minutes

Extra easy half a syn original half a syn
add 5 and half syns if not using the mozzarella cheese as a healthy extra

Ingredients

14oz/397g asparagus spears, trimmed
2 yellow peppers, deseeded and thinly sliced
7oz/198g cherry tomatoes, halved
1 small red onion, thinly sliced
16 pitted black olives
4 tbsp fat-free vinaigrette
Salt and freshly ground black pepper
4 large beef fillet or sirloin steaks, all visible fat removed
Fry Light
2 tsp dried oregano
6oz/170g mozzarella cheese, cut into 4 slices
A handful of fresh basil leaves, chopped, reserving a few leaves to garnish

Method

1. Blanch the asparagus in a large pan of boiling water for 3-4 minutes or until just tender. Drain, refresh in cold water, drain again, then put in a large bowl. Add the peppers, cherry tomatoes, onion, olives and vinaigrette. Season and toss well to mix. Cover and set aside to allow the flavours to combine.

2. Meanwhile, spray the steaks with a little fry light before adding some seasoning and a sprinkling of oreganco. Heat a ridged griddle pan until smoking hot. Add steaks and cook 3 minutes a side for rare, 4 minutes a side for medium, or 5 minutes a side for well done.

3. Preheat your grill to medium-high. Put the cooked straks on the grill rack and top each with a slice of mozzarella cheese. Grill for 1-2 minutes, or until the cheese has melted.

4. Serve the steaks with the salad, garnished with chopped basil and a few basil leaves

Slimming World - Green Masala Curry

2011-09-25T22:06:00.000-07:00

Serves 4

Ready in about 45 minutes

Orignal 2 and a half syns Extra easy 2 and half syns

Ingredients

For the green masala paste

1 onion, finely chopped
Fry light
4 large handfuls of fresh coriander, roughly chopped (reserve a few to garnish)
1-2 green chillies, deseeded and roughly chopped
2 large handfuls of fresh mint leaves, roughly chopped
1in/2.5cm piece fresh root ginger, finely grated
2 tsp ground coriander
1 tsp ground cumin
juice of 1 lime

For the Curry

1 bay leaf
4 skinless chicken breast fillets, cut into large bite-sized pieces
7fl oz/ 198ml reduced-fat coconut milk
14fl oz/397ml chicken stock
salt and freshly ground black pepper
1 red chilli, deseeded and finely chopped

Method

1. Fry the onion in fry light over a medium heat for 6-8 minutes, or until softened, Transfer to a food processor with the remaining masala paste ingredients and blend well, adding a few tbsp of the stock if its too thick.

2. Heat a deep pan sprayed with fry light. Add the paste, bay leaf, and chicken pieces. Stir-fry over a medium heat for 2-3 minutes making sure the pasta does not stick to the pan. (if it starts to, add a splash of water)

3. Stir in the coconut milk and stock and bring to the boil. Reduce heat to a simmer, cover and cook for 20 minutes or until the chicken is cooked through. Season to taste, then scatter over the chopped chilli. Serve garnished with coriander.

Slimming World - Mexican Bake

2011-09-25T21:56:00.000-07:00

Serves 1

Ready in about 35 minutes

Green FREE Extra Easy FREE
Add 5 and half syns if not using the reduced fat cheddar cheese as a healthy extra

Ingredients

7oz/198g potatoes, peeled and cut into bite-size chunks
1 tomato, roughly chopped
1 small red onion, roughly chopped
2 garlic cloves, crushed
1 small red pepper, deseeded and finely chopped
7fl oz/198ml passata
1 tsp groun cumin
half a teaspoon dried oregano
A handful of fresh coriander, chopped, reserve some to garnish
Salt and Freshly ground black pepper
42g reduced fat cheddar cheese, grated
Crisp green salad, to serve

Method

1. Preheat your oven to 180c/350f/Gas 4. Boil the cubed potatoes for 5-6 minutes, then drain and set aside.

2. Meanwhile, place the tomato, onion, garlic, pepper and passata in a pan with the cumin oregano and most of the coriander. Bring to the boil, season to taste, and then reduce the heat to low and cook for 5-6 minutes. Remove from heat, stir in the potatoes and transfer to an ovenproof dish.

3. Sprinkle over the cheese and cook in the oven for 15-20 minutes or until golden and bubbling. Garnish with the remaining coriander and finish with a twist of black pepper. Serve with a crisp green salad.

Slimming World - Special Fried Rice

2011-09-25T21:48:00.000-07:00

Serves 1

Ready in about 20 minutes

Extra Easy FREE

Ingredients

Fry light
2 rashers of lean bacon, all visivble fat removed
1oz/28g button mushrooms, roughly chopped
1in/2.5cm peice fresh root ginger, finely grated
2oz/57g green beans, trimmed and halved
1 small carrot, peeled and cubed
2oz/57g frozen peas
1 cooked chicken thigh, skin and bone removed, roughly shredded
8oz/227g cold, cooked long-grain rice
2oz/57g cooked, peeled prawns
1oz/28g beansprouts
1 tbsp light soy sauce
1 egg beaten
2 spring onions, finely sliced

Method

1. Spray a frying pan with Fry light and place over a medium heat. Add the bacon, mushrooms, ginger, beans, carrots and peas and stir fry for 2-3 minutes.

2. Turn the heat up to high. Stir in the chicken, rice, prawns and beansprouts and stir fry for 2-3 minutes, or until piping hot.

3. Stir in the soy sauce, then drizzel over the beaten egg. Sir fry for another 2-3 minutes, or until the egg is cooked and scrambled. Remove from heat, sprinkle over the spring onions and serve immediately.

Slimming World - Salmon Tikka Skewers

2011-02-08T08:24:00.000-08:00

Serves 4

Ready in about 50 minutes

Syns Extra Easy Free

Ingredients

For the chips

6 large baking potatoes, scrubbed, peeled and cut into chips

Salt and freshly ground black pepper

Fry Light

For the marinade

198g fat-free natural yogurt

4 garlic cloves, finely grated

2.5cm piece fresh root ginger, finely grated

juice of 2 limes

3 tbsp tikka curry powder

For the Skewers

794g skinless salmon fillets, cut into large bite-sized pieces

4 red peppers, deseeded and cut into bite-sized pieces

A small handful of fresh coriander leaves, finely chopped to garnish

For the minted yogurt dip

198g fat-free natural yogurt

A large handful of fresh mint leaves, finely chopped

juice of half a lime

Method

1. Preheat your oven to 200c/400f/Gas 6. Boil the chips for 4-5 minutes. Drain, leave for 10 minutes to dry, then shake the chips to roughen the edges. Place on a non-stick baking sheet and season. Spray with Fry Light and bake for 15-20 minutes.

2. Meanwhile, mix the marinade ingredients in a large bowl. Add the salmon and peppers, then season well. Toss to coat evenly, cover and chill for 15 minutes.

3. To make the dip, whisk together all the ingredients, season and transfer to a side dish.

4. Preheat your grill to high, Alternately thread the peppers and salmon onto eight metal skewers and frill for 4-5 minutes on each side, or until the fish is cooked through. Garnish with coriander, Serve with the chips, dip and salad.

Slimming World - Beef Bourguignon

2011-02-07T18:40:00.001-08:00

Serves 4

Ready in about 1 hour and 30 minutes

Syns - Extra Easy FREE

Original FREE

Ingredients

1lb 12oz/794g stewing beef, all visible fat removed and cut into bite-sized pieces

4 garlic cloves, crushed

12 shallots

4 celery sticks, roughly sliced

6 carrots, cut into large chunks

11oz/312g chestnut mushrooms

1lt beef stock

Salt and freshly ground black pepper

A handful of fresh thyme leaves, finely chopped

1.5kg celeric, peeled and cut into cubes

5oz/142g fat-free natural fromage frais

A pinch of nutmeg

A small handful of fresh parsley, chopped to garnish

Steamed courgettes and broccoli florets, to serve

Method

1. Preheat your oven to 180c/350f/Gas 4. Spray a large, non-stick frying pan with Fry Light and place over a medium heat. Add the beef and stir-fry until browned all over.

2. Transfer the beef to a medium casserole dish with half the crushed garlic, the shallots, celery, carrots, mushrooms and the stock. Season well and add the thyme. Bring the mixture to the boil on the hob and then cover tightly and cook in the oven for 60-70 minutes, or until the beef is really tender.

3. Meanwhile, make the mash, place the celeriac in a large pan of boiling water and bring to the boil. Reduce heat and simmer for about 20 minutes until tender. Drain well and return to the pan. Add the remaining garlic, fromage frais and nutmeg. Season to taste and mash well.

4. Divide the bourguignon between four plates and garnish with parsley. Serve with the celeriac mash and steamed courgettes and broccoli florets.

Slimming World - Piri Piri Chicken

2011-02-07T18:30:00.000-08:00

Serves 4

Ready in about 40 minutes

Syns - Extra Easy FREE

Original FREE

Ingredients

3 garlic cloves, crushed

2 tbsp Schwartz Perfect Shake Piri Piri

4 skinless chicken breast fillets

Salt and freshly ground black pepper

8 medium vine tomatoes

4 red onions, quartered

Fry Light

A small handful of fresh coriander leaves, finely chopped, to garnish

Method

1. Preheat your oven to 220c/435f/Gas 7. Rub the garlic and piri piri over the chicken breasts, then season. Place in a non-stick roasting tin and arrange the tomatoes and onions around the chicken pieces.

2. Spray all the ingredients with Fry Light and roast in the oven for 25-30 minutes, or until the chicken is cooked through. Serve garnished with chopped coriander.

Make Your Own Piri Piri

Mix together 2 tsp paprika, 2 tsp chilli powder, 1 tsp crushed dried bay leaves, 3 tsp garlic salt and 3 tsp onion powder

Slimming World - Chicken Fajitas Salad

2011-02-06T00:06:00.000-08:00

Serves 4

Reading In About 20 minutes

Syns - Extra Easy 1 and a half

Ingredients

4 chicken breast fillets, cut into strips

2 tsp paprika

2 tsp ground cumin

Salt and freshly ground black pepper

Fry Light

3 mixed coloured peppers, deseeded and cut into strips

142g fat-free natural yogurt

Juice of 1 lime

2 x 250g pouches Uncle Ben's Express Mixed Pepper Rice

1 large cos lettuce, leaves torn, washed and dried

100g baby spinach

4 tomatoes, cut into wedges

half a cucumber, sliced

3 limes, halved, to serve

Method

1. Put the chicken strips in a bowl with the paprika and ground cumin. Season

2. Preheat a large, non-stick frying pan and spray with fry light. Add the peppers and stir-fry for 6-7 minute, until softened. Remove and put in a bowl. Keep warm

3. Spray the pan again and add the chicken strips. Cook for 5 minutes, stirring often

4. For the dressing, mix the natural yogurt and lime juice in a bowl and season. Cook the rice according to packet instructions.

5. To serve, put a layer of lettuce spinach on four places and spoon over the rice. Add he tomatoes, cucumber, peppers and chicken. Serve with the yogurt dressing and lime halves to squeeze over

Slimming World - Thai Duck Curry

2011-02-05T22:51:00.000-08:00

Serves 4

Ready In About 25 Minutes

Syns - Extra Easy 2

Ingredients

Fry Light

1lb/454g skinless duck breast fillets, all visible fat removed and cut into cubes

2 shallots, sliced

6oz/170g butternut squash, peeled and cut into cubes

1 courgette, chopped

2 carrots, chopped

1 level tbsp Thai Taste Gang Ped Red Curry Paste

165ml can Blue Dragon Coconut Milk Light

284ml Chicken Stock

4 dried kaffir lime leaves

312g dried Thai fragrant rice

113g mangetout

113g bamboo shoots

1-2 tbsp nam pla (Thai fish sauce)

A handful of fresh coriander, chopped, to garnish

2 limes, halved, to serve

Method

1. Heat a large saucepan and spray with Fry Light. Add the duck and cook over a high heat for 1 minute, until browned. Remove and set aside.

2. Spray the same pan again with a little more Fry Light. Add the shallots, butternut squash, courgette and carrots and cook for 2 minutes, until slightly softened. Stir in the curry paste and cook for 30 seconds. Pour over the coconut milk and stock. Bring to a simmer, return the fuck to the pan with the lime leaves, cover and cook over a low heat for 10 minutes.

3. Meanwhile, cook the Thai fragrant rice according to the packet instructions. Add the mangetout and bamboo shoots to the curry and cook for a further 3 minutes.

4. Remove the lime leaves from the curry and season to taste with the nam pla. Serve in bowls of rice, garnished with coriander and lime halves to squeeze over.

Slimming World - Roasted Haddock with spinach-filled peppers

2010-10-28T10:40:00.000-07:00

Serves 4

Original - Free

Ingredients

2 red peppers, halved and seeded

2 yellow peppers, halved and seeded

Fry light

salt and freshly ground black pepper

425g bag spinach, washed

2 garlic cloves, crushed

142g quark

20g pack fresh basil, chopped

1 level tsp Dijon mustard

4 haddock fillets

2 ripe vine tomatoes, thinly sliced

Method

1. Preheat the oven to 190c/375f/Gas 5. Place the pepper halves onto a roasting tray, cut side up. Spray with fry light and season. Roast for 15 minutes.

2. Meanwhile place the spinach and garlic in a large pan, cover and cook over a high heat for 2 minutes until just welted.

3. Mix in the quark, basil and mustard with some seasoning and spread over the haddock. Arrange the sliced tomatoes on top, place on a sheet of parchment paper on a baking tray.

4. Fill the roasted peppers with the spinach and cover with foil. Place back in the oven along with the tray of haddock. Cook for 20-25 minutes (depending on the thickness of the fish). Serve the fish with 2 pepper halves.

Slimming World - Roasted Beef with a Mixed Peppercorn and Mustard Crust

2010-10-28T10:39:00.000-07:00

Serves 4-6

Ready in about 2 hours

Original - Free

Ingredients

1.5kg sirlion of beef joint, all visable fat removed

2 tbsp English mustard powder

6-8 tbsp mixed peppercorns, crushed

Method

1. Preheat the oven to 190c/375f/Gas 5 and place the joint of beef in a roasting tin. Make up the mustard following instructions on the tin and spread over the joint. Sprinkle over the crushed mixed peppercorns to form an even crust.

2. Place the joint in the oven and cook for 20 minutes per 1lb/454g, plus an extra 20 minutes, for rare, 25 minutes per 1lb/454g, for medium and 30 minutes per 1lb/454g plus an extra 30 minutes for well done. Spray the joint occasionally with fry light while roasting, and turn halfway through its cooking time.

3. Once cooked, remove the beef from the roasting tin and cover with foil. Allow to rest 15-20 minutes before serving.

Slimming World - Chilli and Soy-Glazed Steak with Stir-Fried Vegetables

2010-10-28T10:37:00.000-07:00

Serves 4

Original - Free

Ingredients

454g Sirlion steak, all visible fat removed

3 red chillies, deseeded and finely chopped

2 tbsp red wine vinegar

2.5cm piece fresh root ginger

1 tbsp artifical sweetener

57ml light soy sauce

1kg stir-fry vegetables

Method

1. Cut the steak into finger width strips and place in a bowl. Mix two thirds of the chopped chillies with the red wine vinegar, ginger, sweetener and soy sauce. Pour over the steak and leave to marinate for 30 minutes.

2. Drain the steak, reserving the marinade. Spray a large frying pan or wok with fry light and cook the steak in two batches for 2-3 minutes, or until cooked to your liking. Transfer to a bowl.

3. Wipe out the pan with some kitchen paper and stir-fry the vegetables - in two batches for 2-3 minutes.

4. Divide the vegetables between four serving bowls and top each with some steak. Place the remaining marinade and 3 tbsp of water in a pan and allow to bubble. Pour the sauce over the steak and vegetables, scatter some remaining chilli and serve immediately

Slimming World - Chicken Pasanda Sizzler with Roasted Cauliflower and Broccoli

2010-10-28T10:36:00.000-07:00

Serves 4

Syns - Original half a syn

Ingredients

1 tbsp medium curry powder

150g total 0% fat greek yogurt

juice of 1 lemon

1in piece fresh root ginger, grated

4 chicken breasts, cut into bite-sized pieces

1 head of cauliflower cut into florets

1 head of broccoli, cut into florets

2 tsp cumin seeds

fry light

Salt and freshly ground black pepper

1 large onion, chopped

1 cinnamon stick

2 level tbsp tomato puree

A handful of fresh coriander, chopped

1 green chilli, sliced

Method

1. Mix the curry powder, yogurt, lemon juice, ginger and garlic together in a non-metallic dish and add the chicken chunks. Cover and leave to marinade in the fridge for 30 minutes.

2. Preheat the oven to 200c/400f/Gas 6. Spread the cauliflower and broccoli florets onto a large baking tray, sprinkle over the cumin seeds, spray with fry light and season. Mix together well and roast in the oven for 35 minutes

3. Meanwhile, heat a deep frying pan sprayed with fry light. Soften the onion and cinnamon stick for 5 minutes. Add the chicken and the marinade and cook for 3 minutes.

4. Stir in the tomato puree and 100ml water and bring to a simmer. Cover and cook for 10 minutes

5. Serve the pasanda garnished with coriander and green chilli, and accompanied with the roasted cauliflower and broccoli

Slimming World - Butternut Squash Stew with Couscous

2010-10-28T10:33:00.000-07:00

Serves 4

Syns - Green 1

Ingredients

454g butternut squash, diced

420g can butter beans, drained

125g pack button mushrooms

2 tomatoes, chopped

A small handful of fresh thyme leaves, chopped

1 level tbsp cornflour

198ml hot vegetable stock

salt and freshly ground black pepper

255g couscous

4 spring onions, thinly sliced

A small handful of fresh parsley, finely chopped

Juice of 1 lemon, plus 4 lemon wedges to serve

Method

1. Preheat the oven to 200c/400f/Gas 6. In a large casserole dish, mix the butternut squash, butter beans, mushrooms, tomatoes and thyme

2. Add 1 tbsp of cold water to the cornflour and mix well. Add to the hot stock and pour over the vegetable. Season, cover and cook for 45 minutes, or until the butternut squash is tender.

3. Prepare the couscous according to packet instructions, then stir fry in the spring onions and lemon juice and season. Serve the stew with the couscous, a sprinkle of fresh parsley and a wedge of fresh lemon

Slimming World - Boston Baked Beans Brunch

2010-10-28T10:32:00.000-07:00

Serves 4

Syns - Green half a syn

Ingredients

2 x 400g cans haricot beans, drained

270g jar silverskin baby pickled onions

400g can chopped tomatoes

1 level tbsp wholegrain mustard

1 tbsp Worcestershire Sauce

2 level tbsp tomato puree

2 tbp artifical sweetener

salt and freshly ground black pepper

A handful of fresh parsley, finely chopped

227g pack portobello mushrooms

4 tomato, halved

fry light

1 tsp dried thyme

4 large eggs

Method

1. Preheat the oven to 180c/350f/Gas 4. In a large casserole dish, mix together the haricot beans, pickled onions, canned tomatoes, mustard, worcestershire sauce, tomato puree and sweetener with some seasoning. Cover and cook for 1 hour, stirring occasionally. Stir in most of the chopped parsley, reserving some for garnish.

2. Meanwhile, place the whole mushrooms and halved tomatoes on a baking tray and spray with fry light. Season and sprinkle over the thyme. Place alongside the beans for the final 20 minutes of cooking.

3. When nearly ready to serve, fry the eggs in fry light. Serve the beans, garnished with the reamining parsley with the mushrooms, tomatoes and egg.

Slimming World - Strawberry ice cream

2010-10-08T11:35:00.002-07:00

Serves 4

Preparation Time - 5 minutes plus 2-3 hours freezing time

Syns - 1 and half on all choices

Ingredients

454g strawberries, tops hulled (reserve a couple with the tops on, cut in half to decorate)

312g fat free natural fromage frais

3 tbsp artificial sweetener

a few drops of vanilla essence

Method

1. Put the strawberries in a food processor and blend until smooth. Add the fromage frais, sweetener and vanilla essence and blend again. Pour into a freezer proof container and place in the freezer for 2-3 hours, lightly beating every 30 minutes until frozen.

2. To serve, remove from the freezer and leave at room temperature until soft enough to scoop. Divide between four serving bowls and decorate with the remaining strawberries.

Slimming World - Mango Ripple Ice Lollies

2010-10-08T11:30:00.000-07:00

Makes 6

Preparation time - 10 minutes, plus 6-8 hours freezing

Syns - All choices 1 and half

Ingredients

340g fresh mango, peeled, stoned and cut into bite size cubes

2 tbsp artificial sweetener

2 x 200g pots fat free natural yogurt

Method

1. Put the cubed mango in a food processor and blend until smooth. Transfer to a bowl, mix in 1 tbsp of the sweetener and set to one side. Place the yogurt in a separate bowl and stir in the remaining sweetener.

2. Spoon the mango puree and then yogurt, in layers, into six ice loll,y moulds and carefully insert a lolly stick into each one. Place in the freezer for 6-8 hours or until firm.

3. To serve, dip the moulds in warm water for a few seconds. gently easy the lollies out the moulds and eat immediately.

Slimming World - Oriental Chicken and Vegetable Noodle Salad

2010-10-01T10:38:00.000-07:00

Serves 4

Ready in about 40 minutes

Syns - Extra Easy Free

Ingredients

397g skinless and boneless chicken breasts

Fry light

Salt and freshly ground black pepper

250g pack dried thick egg noodles

198g mangetout, cut in half lengthways

4 spring onions, finely sliced

1 large carrot, peeled and cut into thin matchsticks

1 red and 1 yellow pepper, deseeded and thinly sliced

57g beansprouts

A large handful of fresh coriander leaves, chopped

For the dressing

4 tbsp light soy sauce

142ml fat free vinaigrette dressing

juice of 1 lime

2 garlic cloves, crushed

1 tsp ground ginger

1 red chilli, deseeded and finely chopped

Method

1. Preheat a non-stick griddle pan over a high heat. Place the chicken in between two layers of cling film and flatten with a rolling pin.

2. Spray the chicken with Fry light and season. Cook the chicken in the pan for 5-10minutes on each side, or until cooked through. Remove and allow to cool.

3. Meanwhile, cook the noodles according to the packet instructions. Drain and transfer to a wide salad platter.

4. Blanch the mangetout in a pan of boiling water for 1-2 minutes and drain. Cut the chicken into strips and add the noodles, along with the mangetout, spring onions, carrot, peppers, beansprouts and coriander. Make the dressing by mixing all the ingredients together. Season to taste and pour over salad. Toss the salad together and serve.

Slimming World - Guacamole

2010-09-22T14:34:00.000-07:00

Serves 4

Syns - Free

Ingredients

4 ripe avocados

juice of 2 limes

a handful of finely chopped onion

a handful of finely chopped tomato

a handful of fresh coriander, finely chopped

Method

1. Remove the skins and stones from each avocado. Place in a bowl and squeeze the juice of 2 limes over the avocado. Mash with a potato masher.

2. Add onion, tomato, and coriander and mix until combined with the avocados.

Slimming World - Filo, Spinach and Feta Tartlets

2010-09-22T14:20:00.000-07:00

Serves 4

Ready in about 50 minutes

Syns - Green 4 and a half

Extra Easy 4 and half

Ingredients

567g potatoes, peeled and chopped into small cubes

1 jumbo sheet filo pastry, measuring about 17x10in/43x25cm

Fry light

6 spring onions, finely sliced

2 garlic cloves, finely chopped

170g baby spinach leaves, roughly chopped

Salt and freshly ground black pepper

113g reduced fat feta cheese

a pinch of grated nutmeg

312g cherry tomatoes

A handful of fresh parsley, finely chopped

Method

1. Preheat your oven to 200c/400f/Gas 6. Cook the potatoes in a large pan of boiling water for 8-10 minutes or until just tender. Drain and set aside.

2. Cut the filo pastry sheet in half, then cut each half into four. So you have eight squares approximately 6x6in/15x15cm. Spray four non-stick, individual tartlet tins once with Fry light and use a pastry brush to grease the inside of the tins thoroughly.

3. Spray each square of pastry with fry light. using the pastry brush to coat them evenly. Stack two squares of pastry on top of each other at a slight angle and use to line each tin. Bake the filo tartlets in the oven for 8-10 minutes until crispy and golden. Remove and allow to cool.

4. To make the filling, spray a large non stick frying pan with fry light. Stir fry just over half the spring onions with the garlic and spinach for 6-8 minutes, or until the spinach has wilted. Season well and remove from the heat. Crumble the feta cheese into the spinach mixture, add the netmeg and toss together.

5. Spray a large frying pan with fry light and stir fry the potatoes for 5 minutes or until lightly browned. Add the remaining spring onions and tomatoes and cook for a further 1-2 minutes.

6. Carefully removed the cooled tartlets from the tins. Divide the spinach mixture between the filo shells and finish with a twist of black pepper. Serve with the potatoes, tomatoes and spring onions, garnished with parsley.

Slimming World - Lamb Burgers

2010-09-21T12:15:00.000-07:00

To Serve 4

Ready in about 45 minutes

Syns Orignal free Extra Easy Free

Add 6 syns if not using the wholemeal roll as a healthy extra

Ingredients

800g extra lean minced lamb

4 spring onions, finely chopped

1 large roasted red pepper in brine from a jar, drained and finely chopped

A small handful of fresh chives, chopped

2 garlic cloves, crushed

1 tsp ground ginger

salt and freshly ground black pepper

Fry light

To serve

57g small wholemeal rolls

lettuce leaves separated

1 tomato sliced

Method

1. Place the mince, onions, pepper, chives, garlic and ginger in a bowl and season. Using your fingers combine the mixture thoroughly and shape into four burgers.

2. Spray the burgers with fry light. Place on the preheated barbecue or grill a cook for 5-6 minutes on each side, or until cooked to your liking

3. To serve fill each roll with lettuce, tomato and a burger.

Slimming World - White chocolate, strawberry and ginger cheesecake

2010-09-08T11:35:00.000-07:00

Serves 6

Ready in about 35 minutes, plus 1-2 hours setting time

Syns - All choices 4

Ingredients

6 ginger snaps

2 tbsp low-far spread, suitable for baking

2 large eggs

2 x 250g pots quark

5 tbsp splenda (or to taste)

1 low-calorie instant white chocolate drink sachet

Fat free natural yogurt (optional)

1 sugar-free strawberry jelly sachet

250g fresh strawberries, hulled and sliced, plus a few to decorate

Method

1. Preheat the oven to 180c/350f/Gas 4. Whizz the ginger snaps in a food processor. Melt the spread in a small pan over a low heat and stir in the biscuit crumbs. Press the crumbs into a 6in/15cm round, non-stick baking tin.

2. Whisk the eggs with the quark, splenda and chocolate powder, adding a few tbsp of the fat free yogurt to loosen the mixture if necessary. Pour in the tin and cook for 20-25 minutes or until set. Allow to cool.

3. Make up the jelly according to the packet instructions and let it cool. Arrange the strawberries on top of the cheesecake. Pour the cooled jelly over the strawberries and refrigerate until set (about 1-2 hours). Remove the tin and place the cheesecake on a serving plate. Decorate with a few sliced strawberries to Serve.

Slimming World - Spaghetti Carbonara

2010-09-08T11:27:00.000-07:00

Serves 4

Ready in about 20 minutes

Syns - Extra Easy Free

Ingredients

397g dried spaghetti

2 eggs

2 egg yolks

57g quark

salt and freshly ground black pepper

Fry light

1 onion, finely chopped

2 garlic cloves, crushed

340g lean ham, diced

large mixed salad to serve.

Method

1. Cook the spaghetti according to the packet instructions. Drain and keep warm. Meanwhile, mix the eggs and the egg yolks together and whisk in the quark until smooth. Season well and set aside.

2. Spray a non-stick frying pan with the Fry light and place over a medium heat. Add the onion and garlic and cook until softened. Add the ham and cook for 1-2 minutes

3. Add the spaghetti to the frying pan and mix well. Pour in the egg mixture and stir until the pasta is well coated. Remove from the heat and serve with a large mixed salad on the side

Slimming World - Salmon with roasted red pepper and caper topping

2010-09-08T11:20:00.000-07:00

Serves 4

Ready in about 20 minutes

Syns - Extra Easy Free

Ingredients

4 skinless salmon fillets

Fry light

Salt and freshly ground black pepper

400g jar roasted red peppers in brine, drained and chopped

4 tbsp capers in brine, rinsed

A small handful of fresh parsley, very finely chopped

Broccoli, steamed green beans and boiled baby new potatoes to serve

Method

1. Spray the salmon with Fry light and season well. Place under a hot grill for 8-10 minutes, or until cooked to your liking.

2. Meanwhile, make the topping, by placing the peppers, capers and parsley in a bowl and mixing well. Season the mixture to taste and set aside.

3. Divide the salmon fillets between four warmed serving plates and spoon over the topping. Serve with broccoli, steamed green beans and boiled baby new potatoes.

Slimming World - Beef Chilli with rice

2010-09-04T11:14:00.000-07:00

Serves 4

Ready in about 40 minutes

Syns - Extra Easy FREE

Ingredients

1 onion, finely chopped

3 garlic cloves, finely chopped

1-2 tsp paprika

1 tsp ground cinnamon

2 tbsp ground cumin

511g extra-lean minced beef

400g can chopped tomatoes

4 celery sticks, finely chopped

2 carrots, finely chopped

salt and freshly ground black pepper

283g long grain rice

400g can kidney beans in chilli sauce

Lime wedges to serve

Method

1. Put the onion, garlic, spices and beef in a large non-stick frying pan. Stir-fry over a medium heat for 5-6 minutes

2. Add the tomatoes, celery. carrots and seasoning. Bring to the boil, reduce the heat and simmer, stirring often. Cook for 15-20 minutes, or until the beef is cooked and the vegetables are tender.

3.Meanwhile, cook the rice according to the packet instructions. Drain well.

4. Add the kidney beans to the chilli and cook for a further 2 minutes. Remove from the heat and serve in bowls with the rice and a lime wedge on the side.

Slimming World - Sweet and Sour Pork with noodles

2010-09-04T11:05:00.001-07:00

Serves 4

Ready in about 30 minutes

Syns - Extra Easy half a syn

Ingredients

454g pork fillet, cut into strips

1 egg white

175g can water chestnuts, sliced

3 tbsp light soy sauce

2 tbsp dark soy sauce

2 tbsp artificial sweetener

2 carrots, cut into batons

1 green pepper, deseeded and sliced into strips

1 red pepper, deseeded and sliced into strips

Fry light

142ml chicken stock

2 tbsp rice vinegar

6 tbsp passata

4 spring onions, sliced (reserving 1 for garnish, shredded)

2 level tsp cornflour

boiled dried egg noodles, to serve

Method

1. Put the pork in a bowl. Mix the egg white with 4 tbsp water. Add to the pork along with the water chestnuts, 2 tbsp light soy sauce, 1 tbsp dark soy sauce and 1 tbsp sweetener. Meanwhile, blanch the carrots and peppers until just tender.

2. Heat a large wok sprayed with fry light. Once its hot, add the pork and cook through. Remove the pork with a slotted spoon.

3. Put 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sweetener, stock, vinegar and passata in a pan. Bring to boil. Add the vegetables. Mix the cornflour with 1 tbsp water. Add to the pan and cook for 2 minutes. Reduce the heat, add the pork and simmer for 4-5 minutes. Remove from the heat and put in warmed bowls. Garnish with the spring onion and serve with the noodles on the side.

Slimming World - Tuna Pasta Bake

2010-09-03T18:53:00.000-07:00

Serves 4

Ready in about 30 minutes

Syns - Extra Easy FREE

Ingredients

227g pasta shells

198g broccoli, cut into small florets

400g can chopped tomatoes

198g passata with herbs and garlic

2 tbsp capers

6 anchovy fillets, drained and chopped

1 tsp dried red chilli flakes

400g can tuna chunks in spring water, drained

Method

1. Preheat the oven to 190c/375f/Gas 5. Cook the pasta in a large pan of boiling water for about 8 minutes, drain and set aside. Meanwhile, boil or steam the broccoli for 5 minutes. Drain, lightly rinse with cold water and drain again.

2. Place the tomatoes, passata, capers, anchovies and chilli flakes in a bowl and mix together. Add the pasta, broccoli and tuna.

3. Pour the mixture into an oven proof dish and bake for 10 minutes, or until piping hot. Serve.

Slimming World - Egg and Potato Pie

2010-09-03T18:46:00.000-07:00

Serves 3

Ready in about 50 minutes

Syns Green 1* Extra Easy 1*

add 5 and half syns if not using the Cheddar cheese as a healthy extra

Ingredients

2 eggs

142ml semi-skimmed milk

salt and freshly ground black pepper

Fry light

227g potatoes, peeled, cooked and thickly sliced

126g tomatoes, skinned and sliced

126g reduced fat cheddar cheese, grated

A small handful of fresh parsley, finely chopped

Method

1. Pre heat the oven to 180c/350f/ Gas 4. Beat the eggs thoroughly, then add the milk and seasoning.

2. Spray a pie dish with fry light. Add a layer of potato, then tomato, followed by a sprinkling of cheese and 2-3 tbsp of the egg mixture. Repeat the layers, finishing with the rest of the cheese, then pour over the remaining egg mixture.

3. Bake for about 40 minutes until set and cheese topping is golden brown. Garnish with parsley and serve.

Slimming World - Tomato and Basil Risotto

2010-08-27T10:14:00.000-07:00

Serves 4

Ready in about 40 minutes

Syns - Green FREE - Extra Easy FREE

Ingredients

Fry light

1 onion, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, finely chopped

6 large, ripe vine tomatoes, finely chopped

340g risotto rice

568ml hot vegetable stock

salt and freshly ground black pepper

28g fresh basil leaves, finely shredded, plus a few extra leaves to garnish

large mixed salad, to serve

Method

1. Spray a deep-sided frying pan with fry light and place over a medium heat. Add the onion, celery and garlic and cook for 5 minutes with the lid on.

2. Stir in the tomatoes and continue to cook for a further 5 minutes over a high heat, uncovered. stir frequently.

3. Add the rice to the frying pan and stir well. Add half of the stock, then bring the rice and stock to a vigorous simmer and cover. Keep the remaining stock hot in a small pan over a very low heat. Continue to simmer the rice rapidly for 10 minutes, stirring once. Add the remaining stock, stir well and re-cover with the lid. Cook for 5 minutes without stirring.

4. Remove the pan from the heat, remove the lid and cover with a clean tea towel. Leave to stand for 5 minutes. Season and fold in the shredded basil. Serve in warmed bowls, topped with a few basil leaves, a twist of black pepper and a large mixed salad on the side.

Slimming World - Bean and Veggie "sausages" with tomato sauce

2010-08-27T10:01:00.000-07:00

Serves 4

Ready in about 50 minutes plus 4-6 hours chilling time

Syns - Green - FREE

Extra Easy - Free

Ingredients

For the sauce

400g can chopped tomatoes

1 onion, finely chopped

2 garlic cloves, crushed

2 tsp ground cinnamon

2 tsp celery salt

2 tsp English mustard powder

4 tbsp artificial sweetener

salt and freshly ground black pepper

for the "sausages"

Fry light

1 carrot, finely diced

1 onion, finely diced

1 celery stick, finely diced

2 garlic cloves, finely diced

1 baby leek, finely diced

170g risotto rice

650ml hot vegetable stock

400g red kidney beans, drained, washed and lightly mashed with a fork

A handful of fresh parsley, finely chopped.

Method

1. Place all the sauce ingredients in a saucepan and bring to the boil. Reduce the heat to low and cook for 15-20 minutes, stirring occasionally. Season to taste and set aside to cool.

2. Meanwhile, spray a large non-stick frying pan with Fry light and place over a medium heat. Saute the carrot, onion, celery, garlic and leek for 5-6 minutes, or until softened. Add the rice and stir for 2-3 minutes.

3. Add the stock a ladleful at a time. Stir and allow the stock to be absorbed before adding the next ladleful (should take about 15-20 minutes). Remove from the heat, stir in the beans and parsley, then season. Spread the mixture onto a non-stick baking sheet. Cover and chill in the fridge for 4-6 hours, or overnight if time permits, until the mixture is firm.

4. Divide the mixture into 12 portions and shape each portion into a sausage. Heat a non stick griddle pan or skillet over the medium-hot barbecue and spray with fry light. Carefully cook the "sausages" for about 3-4 minutes on each side, or until golden brown. Serve them with the tomato sauce on the side.

Slimming World - Houmous Dip

2010-08-24T10:25:00.000-07:00

Serves 4

Syns : Green 1 Extra Easy 1

*For a FREE dip on both choices omit the tahini

Method

In a blender, blitz 70z/198g canned chickpeas (drained and rinsed), the juice of half a lemon, 2 crushed garlic cloves, 2 tsp ground cumin, 1 level tbsp tahini and 75ml water, until smooth. Serve with lemon wedges and a sprinkle of paprika.

Slimming World - Tzatziki Dip

2010-08-24T10:18:00.000-07:00

Serves 4

Syns : FREE on all choices

Method

Mix together 1 coarsely grated cucumber, 70z/198g Total fat Greek yogurt, 2 crushed garlic cloves, a handful of chopped fresh mint and 2 tbsp lemon juice. Season and chill until needed. Serve garnished with grated cucumber and a twist of black pepper

Slimming World - Moussaka

2010-08-17T11:23:00.000-07:00

Serves: 4

Syns per serving:

Free on Extra Easy*, Green* and Original*

*Add 6 Syns per serving if not using reduced fat cheddar cheese as a Healthy Extra ‘a’ choice

Preparation time: 30 minutes
Cooking time: 50 minutes

2 large aubergines (or 4-5 courgettes if preferred)

Fry Light

1 large onion, chopped

2 cloves garlic, crushed

300g Quorn mince

2 x 400g cans chopped tomatoes

2 tsp cinnamon (or to taste)

2 tsp chilli (or to taste)

For the white sauce

250g fat free natural yogurt or quark

2 large eggs

168g reduced fat Cheddar cheese, grated

METHOD

If you have time, salt the aubergines and leave overnight to remove water.

1. Slice the aubergines into 1cm thick discs and pat dry with kitchen roll. Gently fry them in a pan sprayed with Fry Light until brown and the skin begins to crisp, and set aside.

2. Wipe the pan, spray with Fry Light again and cook the onions and garlic gently to soften, then add the Quorn mince, chopped tomatoes, cinnamon and chilli and bring to the boil. After 5 minutes reduce the heat and simmer for 15 minutes.

3. Whilst the Quorn mixture is simmering, mix all the ingredients for the white sauce in a bowl until combined and smooth. (If using quark, add tepid water to soften the mixture, but to avoid cooking the egg).

4. Once cooked, layer an oven dish with half the aubergines, top with the mince mixture, add another layer of aubergines, and top with the white sauce. Place in a pre-heated oven (200°C/Gas 6) for 30 minutes, or until golden brown.

Tip: You can use extra lean lamb or beef mince in place of Quorn mince, if preferred.

If using lamb or beef mince on the Green plan count this as Syns or a Healthy Extra ‘b’ choice.

NEW WEBSITE COMING SOON!!!

2010-06-28T22:17:00.000-07:00

Hi all!!,

I am currently in the development of a new slimming world recipe website! With regular updates, newsletters, books, forums and more!!!

If you have any suggestions as to what you would like to see on the site please leave a comment. I want to make this website useful for those on slimming world or even those who just want to eat healthy in general, the more input i can get from you guys the more i can make the site useful for everyone.

Have a great day and happy slimming!!!

:)

Slimming World - Shepherds pie

2010-06-28T21:36:00.000-07:00

Serves 4
Ready in about 30 minutes
Syns - Original Free

Ingredients

2lbs/908g swede
A small handfull of fresh parsley
6 tbsp very low fat natural yogurt
salt and freshly ground black pepper
1 red onion
2 carrots
2 garlic cloves
2 sticks celery
Fry light
12oz/340g extra-lean minced lamb
400g can chopped tomatoes
1 tbsp chicken Bovril
1 tsp artificial sweetener
2 tsp dried oregano
1 egg

Method

1. Preheat the oven to 200c/400f/Gas 6. Peel the swede and cut into chunks. Boil until tender and then drain and mash until smooth. Chop the parsley and stir into the mash with the yogurt and seasoning to taste.

2. Meanwhile, peel and chop the onion and carrots, peel and crush the garlic, and chop the celery. Spray a pan with Fry light and cook the onion, carrots, garlic, celery and mince for 4-5 minutes. Add the tomatoes, Bovril, sweetener and oregano. Stir to mix well and bring to the boil.

3. Transfer the mixture into one large, or four individual, pie dishes and top with the swede mixture. Beat the egg, brush over the top and bake for 15-20 minutes until slightly golden

Slimming World - Salmon Fishcakes

2010-06-28T21:28:00.000-07:00

Serves 4
Ready in 30 minutes
Syns - Green 2
add 6 syns if not using the salmon as a healthy extra.

Ingredients

2lbs/908g Potatoes
10oz/283g canned salmon in brine
A handful of fresh chives
A handful of fresh dill
4 spring onions
salt and freshly ground black pepper
2 eggs
2oz/57g dried breadcrumbs
Fry light

Method

1. Preheat the oven to 180c/350f/Gas 4. Peel and dice the potatoes and cook in boiling water until just tender. Drain, return to the pan and mash. Flake the salmon into the potato. Chop the chives,dill and spring onions. Add to the potato and season well and stir to combine.

2. Beat the eggs. Divide the potato mixture into eight portions and shape into cakes. Dip each fishcake in the egg and then the breadcrumbs to coat evenly.

3. Spray the fish cakes with Fry light and fry for 12-15 minutes, turning occasionally, until cooked through and golden.

Slimming world - BLT Sandwich

2010-05-20T13:25:00.000-07:00

Serves: 1

Syns per serving: Free on Original and Extra Easy*

*Add 6 Syns if not using bread as a Healthy Extra

6 tbsp very low fat natural fromage frais

2 tbsp white wine vinegar

2 tsp granulated artificial sweetener

1 tsp mustard powder

1 tsp water

Salt and freshly ground black pepper

2 slices wholemeal bread from a 400g loaf

Iceberg lettuce, shredded

Tomatoes, sliced

Grilled lean bacon with all visible fat removed

1. To make the mayonnaise, mix together the fromage frais, white wine vinegar and artificial sweetener. Blend the mustard powder with the water and stir into the dressing. Season with the salt and pepper.

2. Lay out the bread and assemble the sandwich by firstly spreading on the mayonnaise. Add as much as you want – any leftover mayonnaise can be stored in the fridge in a sealed container for up to five days.

3. Layer the lettuce, tomato and bacon onto one slice of the bread then top with the other slice. Serve on its own as a lunchbox filler or alongside a huge crispy salad.

Tip: If you fancy it, add cooked chicken and sliced red onion to make it into a mega sandwich.

Slimming World - Lemon Mousse Terrine

2009-12-05T10:53:00.000-08:00

Original 1/2 syn | Green 1/2

Serves 4 - Ready in about 25 minutes, plus overnight chilling

Ingredients

1 sachet sugar-free lemon jelly

4 tsp powdered gelatine

Zest of 1 lemon

2 x 200g pots Smooth Vanilla Mullerlight yogurt

7oz/198g quark

4-5 tbsp artifical sweetener (or to taste)

1 large egg white

For the crystallised lemon slivers:

Zest of 2 lemons

1 tbsp artificial sweetener

Method

Make up the jelly with 1/4pint/142ml boiling water. Stir in the gelatine and leave to cool. When cool pour jelly mixture into a blender, add the lemon zest, Mullerlight yogurt, quark and sweetener and blitz until smooth.

In a large bowl whisk the egg white until stiff. Slowly fold in the jelly and yogurt mixture, pour into a non-stick loaf tin and chill overnight, or until set.

To make the crystallised lemon slivers, place the lemon zest in a pan with the sweetener and 4fl oz/113ml water. Bring to the boil and cook for 3-4 minutes, or until most of the water has evaporated. Remove the slivers and place on a baking sheet lined with baking parchment.

Remove the terrine by dipping the tin in hot water for 30 seconds and carefully turning out onto a serving platter. Decorate with the lemon slivers, slice and serve.

Slimming World - Cheesy broccoli and potato bake

2009-12-05T10:44:00.000-08:00

Green - Free

Serves 4 - Ready in about 1 hour

Ingredients

12oz/340g potatoes, peeled and cubed

14oz/397g broccoli florets

Fry Light

1 onion, sliced

7oz/198g cherry tomatoes, halved

7oz/198g frozen peas

3 large eggs

1 tsp dried red chilli flakes

7oz/198g quark

3 garlic cloves, crushed

A small handful of fresh parsley, chopped

Salt and freshly ground black pepper

4oz/113g vegetarian Cheddar cheese, grated

Method

Preheat the oven to 200c/400f/Gas 6. Place the cubed potatoes in a pan of boiling water and simmer until tender. Drain and set aside. Meanwhile, boil the broccoli florets for 2 minutes, drain and set aside.

Spray a heavy-based frying pan with Fry light. Stir-fry the onion for 3-4 minutes over a medium-high heat. Add the broccoli, tomatoes and peas and cook for a further 1-2 minutes. Stir in the potatoes and transfer to an ovenproof dish.

Whisk the eggs with the chilli, quark and garlic until smooth. Add the parsley and season to taste. Pour over the vegetables, sprinkle the cheese on top and bake for 30-35 minutes.

Slimming World - Rich Beef Stew

2009-12-05T10:30:00.000-08:00

Original 1 syn

Serves 4 - Ready in 3 Hours

Ingredients

Fry Light

1lb 8oz/681g stewing beef, all visible fat removed and cut into bite-sized pieces

2 garlic cloves, crushed

10oz/283g button onions, peeled

14oz/397g turnips, peeled and cut into bite-sized pieces

9oz/255g button mushrooms, halved

1 red pepper, deseeded and roughly chopped

1 1/2pt/852ml chicken stock

1 level tbsp bisto gravy granules

salt and freshly ground black pepper

2 tsp dried mixed herbs

a small handful of fresh parsley, chopped

Method

Preheat the oven to 160-170c/325f/Gas 3. Spray a large non-stick frying pan with Fry light and place over a medium heat. Add the beef and stir-fry until brown on all sides

Transfer the beef to a medium casserole dish along with the garlic, onions, turnips, mushrooms, red pepper, stock and gravy granules. Season and add the dried mixed herbs. Cover tightly and cook for 2 hours.

Uncover and stir the stew. Cover and return to the oven for 20-25 minutes, or until the vegetables are cooked and the beef is meltingly tender. Remove from the oven and sprinkle over the chopped parsley before serving.

Slimming World - Mixed Mushroom Noodle Stir Fry

2009-03-24T12:54:00.000-07:00

Free on Green

Serves 4

Ingredients

350g dried egg noodles

fry light for spraying

2.5cm piece of ginger, peeled and finely julienned

2 garlic cloves, peeled and thinly sliced

6 spring onions, trimmed and cut diagonally into 3cm

200g baby corn, halved length ways

1 red pepper, deseeded and thinly sliced

300g shiitake mushrooms, thickly sliced

200g button mushrooms, thickly sliced

150g oyster mushrooms, thickly sliced

3 tbsp dark soy sauce

freshly ground black pepper

Method

Cook the egg noodles as on the packet instructions, drain and set aside.

Spray a large non-stick wok with fry light and when hot add the ginger, garlic and spring onions. Stir fry for 1-2 minutes over a high heat for 3-4 minutes, until the vegetables are only just tender.

Add the soy sauce with 2 tbsp water and cook for 1 minute before adding the cooked noodles. Toss to mix well and cook for 2-3 minutes, until the noodles are heated through. Season well with pepper and ladle into warmed bowls.

Slimming World - Chicken and Vegetable Skewers

2009-03-24T12:44:00.000-07:00

Free on Original

Serves 4

Ingredients

4 large chicken breast fillets, skinned

2 tbsp mild curry powder

150g very low-fat natural yogurt

juice of 2 limes

1 tbsp artificial sweetener

2 tsp cumin seeds

300g cherry tomatoes

To Serve

salt and freshly ground black pepper

lime wedges

Method

Cut the chicken into bite sized pieces and place in a bowl. Mix together the curry powder, yogurt, lime juice, sweetener and cumin seeds. Pour this mixture over the chicken and toss to coat evenly. Cover and marinate in the fridge for 6-8 hours or overnight if time permits.

Preheat the oven to 220 and line a large baking sheet with non-stick grease proof paper (or fry light)

Thread the chicken alternately with the cherry tomatoes onto eight long metal skewers. Place the skewers onto the prepared baking sheet and place in the oven and cook for 12-15 minutes or until the chicken is cooked through. To serve, season well and squeeze over wedges of lime before eating.

Slimming World - Vegetable and Bean Soup

2009-03-12T12:38:00.000-07:00

Free on Green

Serves 8

Ingredients

3 pints vegetable stock

1 onion, sliced

225 g potatoes, cubed

2 carrots, peeled and sliced

1 parsnip. peeled, cored and chopped

1 leek sliced

140 g baby corn, sliced

2 garlic cloves crushed

1 tsp curry powder

1 tsp chilli powder

450 g can red kidney beans, drained

450 g can borlotti or pinto beans. drained

ground black pepper

2 tbsp fresh chopped parsley

Method

Heat 1/4 pint of the stock in a large saucepan and cook the onion, potato, carrots, parsnip. leek, corn and garlic for 5 minutes.

Add the curry and chilli powders with the remaining stock and bring the soup to the boil. Reduce the heat and simmer for 20 minutes or until the vegetables are tender.

Add the drained beans and cook for a further 10 minutes. Season to taste and garnish with parsley before serving.

Slimming World - Baked Potato Skins With Dips

2009-03-12T10:48:00.000-07:00

Free on Green

Serves 4

Ingredients

4 medium baking potatoes

For the yogurt dip

150 ml low-fat natural yogurt

2 garlic cloves, crushed

1 tbsp spring onions, sliced

For the mustard sauce

150 ml low-fat natural yogurt

2 tbsp wholegrain mustard

1 jalapeno chilli, chopped

For the tomato salsa

2 medium tomatoes, chopped

3 tbsp red onion, finely chopped

1 tbsp fresh chopped parsley

1 green pepper, seeded and chopped

dash of splenda

Method

Scrub the potatoes and place on a baking sheet. Cook in the oven at 200c for 1 hour or until soft. Remove and cool. Cut the potatoes in half lengthways and scoop out the centres with a teaspoon, leaving a 1 cm thickness shell.

Sprinkle the skins with a little salt and place the potatoes in the oven for 10 minutes or until crisp.

Mix the yogurt drip ingredients together. Mix together the mustard sauce ingredients. Finally mix the tomato salsa ingredients together.

Place the tomato salsa in each potato skin. Pour over either the yogurt or mustard sauce and serve.

Tip: Prepare the skins a day in advance for ease and speed. Pop them in the oven to warm them through before serving.

Hash Brown Potatoes with Baked Beans

2009-03-10T12:52:00.000-07:00

Free on Green

If using milk as healthy extra

Serves 6

Ingredients

For the baked beans

225g dried navy beans, soaked overnight

150 ml vegetable stock

2.5g dried mustard

1 onion, chopped

30ml (2 tbsp) dark molasses

225g tomatoes, peeled, chopped

15ml tomato puree

15g fresh chopped basil

ground black pepper

For the Potato Cakes

675g peeled, cubed potatoes

30ml semi skimmed milk

1 onion, chopped

1 garlic clove, crushed

Fry light

Method

Drain the soaked beans and rinse well under cold water. Drain and put in a large saucepan with 475 ml water. Bring the beans to the boil and boil rapidly for 10 minutes. Reduce the heat to simmer, cover and cook for 1 hour or until the beans are cooked, topping with water if necessary.

Drain the beans and return them to the pan. Stir in the vegetable stock, dried mustard, onions, molasses, tomatoes, tomato puree and basil. Season well and cook for 15 minutes or until the vegetables have cooked.

Meanwhile, make the potato cakes while the beans are cooking. Cook the potatoes in boiling water for 20 minutes or until soft. Drain well and mash with the milk.

Add the onion and garlic, mixing well and form into twelve equal sized cakes. Spray a non stick frying pan with fry light. Cook the potato cakes for 15 to 20 minutes, turning once until golden brown. Serve hot with the baked beans.

Healthy Potato Breakfast Hash

2009-03-10T12:46:00.000-07:00

Free on Green

Serves 4

Ingredients

675g peeled, cubed potatoes

Fry light

1 red pepper, seeded and halved

1 green pepper, seeded and halved

2 tomatoes, diced

115g open cap mushrooms, peeled, quarted

30g fresh chopped parsley

ground black pepper

Method

Cook the potatoes in boiling water for 7 minutes, drain well. Spray a large frying pan with fry light, add the potatoes and cook for 10 minutes, stirring.

Chop the red and green peppers and add to the pan with the tomatoes and mushrooms. Cook for 5 minutes, stirring constantly, add the chopped parsley, season to taste and serve.

Burgers New York Style

2009-03-09T11:19:00.000-07:00

Free on Original

Add 6 syns if not using the potato as a healthy extra

Serves 4

Ready in about 45 minutes

Ingredients

4x 227g baking potatoes

Fry light

1 garlic clove

1/2 onion

2x 500g packs extra-lean minced beef

1 tbsp dried mixed herbs

2 tbsp freshly chopped parsley

Salt and freshly ground black pepper

Method

Prehead the oven to 200c/Gas 6. Cut the potatoes into wedges (leaving the skin on), parboil for 5 minutes, drain, pat dry with kitchen roll and place on a baking tray. Spray with fry light and bake for 30 minutes or until cooked.

Meanwhile, crush the garlic and finely dice the onion. Place in a bowl with the beef, herbs and seasonings. Mix with your fingers, divide into 8 portions and shape each portion into a burger.

Spray the burgers with fry light and grill for five minutes on each side or until cooked to your liking. Remove from the grill and divide between four serving plates. Serve with the potato wedges, gerkins, a mixed salad and a squeeze of tomato ketchup (1 syn per level tbsp)

Roasted Sea Bass with Lime and Peppers

2009-03-09T11:12:00.000-07:00

Free on Original

Serves 4

Ready in about 30 minutes

Ingredients

1 red and 1 yellow pepper

6 shallots

2 garlic cloves

1 lime

2 tbsp small capers

4 large sea bass fillets (approx 255g)

Salt and freshly ground black pepper

142ml chicken stock made with bovril

Dill springs to garnish

Method

Preheat the oven to 220c/Gas 7 and prepare the ingredients: deseed and thinly slice the peppers, peel, halve and thinly slice the shallots, peel and finely dice the garlic, grate the zest of the lime, rinse and drain the capers.

Arrange the pepper slices in a shallow ovenproof dish, scatter over the shallots, lay the fish in a single layer on top and season well.

Sprinkle over the garlic, lime zest and capers and pour over the stock. Cover with foil and roast in the oven for 20 minutes or until the fish is cooked through. Garnish with dill and serve with green beans.

Passport To Better Eating

2009-03-09T10:54:00.000-07:00

Fresh produce, meat and fish distributors are now required to display the food's country of origin in their packaging - which is great as it can help you steer clear of chemicals or authentically re-create foreign delicacies. These tips will help you spot the healthiest and tastiest treats from around the globe.

Stay Clear of Spray

Imported grapes and carrots may have higher levels of pesticide residue than their american counterparts.

Choose Local

Fresh fruit and vegetables that spend less time in transit can be more nutritious for example the longer spinach is stored the more folate it loses. If you can't get to a local farmers market. do the next best thing and buy UK grown.

Transport Yourself

Choose grass fed Argentine beef - It's leaner than grain fed cattle.

Cast a Seafood Net

Seafood gets points for its heigh protein and omega-3 fatty acid, But your well-being may depend on where it's from. Choose Australian spiny lobsters (they are not overfished) and pollock instead of cod.

Chicken Jalfrezi

2009-03-02T15:47:00.000-08:00

Free on Original

Serves 4

Ready in about 45 minutes

Ingredients

4 chicken breasts

1 onion

1 red and 1 yellow pepper

2 garlic cloves

1in piece fresh root ginger

fry light

1 tbsp medium curry powder

1 tsp each of ground cumin and coriander

salt and freshly ground black pepper

a handful of fresh coriander

400g can chopped tomatos

Method

Place the chicken between sheets of clingfilm and flatten with a rolling pin. Remove the clingfilm, cut the chicken into strips and set aside. Prepare the other ingredients. Finely slice the onion, dessed and slice the peppers, crush the garlic and grate the ginger.

Spray a pan with fry light and cook the onion, peppers, garlic and ginger for 6-8 minutes. Add the curry powder, ground cumin and coriander. Season and stir fry for 1-2 minutes.

Throw in the chicken and cook for 4-5 minutes. Roughly chop the coriander and stir into the pan along with the tomatoes and 100ml water. Cover and simer for 15 minutes or until the chicken is tender. Serve.

Spinach and Sweet Potato Curry

2009-02-26T15:54:00.000-08:00

Free on Green

Serves -4

Ready In - 33 minutes

Ingredients

300 ml pint vegetable stock

750g sweet potatoes peels and cut into bite sized wedges

1 onion, peeled, halved and thinly sliced

225g fresh baby spinach leaves

2 garlic cloves, peeled and thinly sliced

1 red chilli, deseeded and thinly sliced

1 tbsp medium or hot curry powder

4 ripe plum tomatos chopped

salt and freshly ground black pepper

Method

Place the stock in a large saucepan and add the sweet potatoes and onions. Bring to the boil, reduce the heat, cover and gently cook for 4-5 minutes.

Add the spinach, garlic, chilli, curry powder and tomatoes to the saucepan, stir well and cook over a medium heat for 10 minutes or until the spinach has just wilted and the sweet potatoes are tender. Season well and serve.

Basil and tomato pesto pasta

2009-02-24T22:55:00.000-08:00

Free on Green

Serves 4

Ready in - 27 minutes

Ingredients

4 garlic cloves

1 tsp finely grated lemon zest

juice of 1 lemon

8 tbsp very finely chopped fresh basil

200g quark soft cheese

salt and freshly ground black pepper

350g dried linguine

8 midi vine tomatoes, halved

To garnish

Basil leaves

Method

Peel and finely great the garlic to a pulp and place in a food processor with the lemon zest, lemon juice, chopped basil and Quark cheese. Season well and blend until smooth.

Cook the linguine according to the packet instructions in a large saucepan and when cooked, drain and return to the saucepan. Stir in the pesto mixture and tomatoes and toss to coat evenly.

Ladle into warmed pasta bowls or plates, garnish with basil leaves and serve immediately.

Minted Green Pea and Basil Soup

2009-02-24T22:47:00.001-08:00

Free on Green

Serves - 4

Ready in - 40 minutes

Ingredients:

3 large shallots, finely chopped

1 garlic clove, peeled and finely chopped

4 tbsp chopped basil leaves

4 tbsp chopped mint leaves

900ml 1 1/2 pints chicken stock made from bovril

500g frozen or fresh peas

salt and freshly ground black pepper

To Serve

very low fat natural yogurt

To Garnish

mint and basil leaves

Method

Put the shallots in a medium saucepan with the garlic and chopped basil and mint leaves. Pour over the stock, bring to the boil, cover, reduce the heat to medium and simmer for around 10 minutes or until the shallots are tender

Add the peas and bring back to the boil. Cook gently for 5 minutes and season well.

Transfer half the mixture to a food processor and blend until smooth. Return to the pan with the remaining soup and stir to mix.

Transfer the soup to bowls and serve with a swirl of yogurt. Garnish with the mint and basil leaves and serve immediately.

The Easy Cabbage Soup Diet

2009-01-30T13:53:00.000-08:00

Before i ever tried slimming world i decided to give myself a motivational weight loss boost by completing the cabbage soup diet! Which can shed off an amazing 10 lbs in only 7 days!

Although this diet has been around for donkeys years it is still one of the most popular diets to date, why? because it works!

I do not recommend eating the cabbage soup diet for life! But in order to get motivated in losing some extra pounds fast, either at the start of embarking upon a healthy eating lifestyle or as a detox to clean out your system during your new healthy eating.

Gone are the days of wondering what to eat... i mean seriously how can someone eat just fruit all day and not get bored? Well.... drum roll please...

Thanks to this amazing new site aimed ONLY for the cabbage soup diet, it features recipes for every day of the diet so you can complete it the easy way and healthy while still losing lots of weight!!!

Perfect for getting back on the wagon after the holidays or for a 1 week detox to clean out your system!

The Easy Cabbage Soup Diet

Slimming World Healthy Chicken Korma

2008-10-23T11:51:00.000-07:00

Information

Serves 4

Ready in about 50 minutes

Syns - Original 3

Ingredients

80z/227g onions

1 in/2 1/2 cm piece fresh root ginger

3 garlic cloves

1/4 pint/142 ml Stock made with chicken Bovril

4 chicken breasts

1 tbsp ground coriander

1 cinnamon stick

5 cardamom pods

salt and freshly ground black pepper

juice of 1 lemon

1oz /28g grated creamed coconut

5oz/142g very low fat natural yogurt

1/2oz /14g toasted flaked almonds

A small handful of fresh coriander

Lemon wedge to serve

Method

1. Roughly chop the onions, ginger and garlic. Place in a food processor and blend for a few seconds to form a smooth paste. Transfer to a frying pan and add the stock. Bring to the boil and simmer gently for 5 minutes stirring often.

2. Cut the chicken into chunks. Add to the onion mixture and cook, Stirring often for a further 5 minutes or until the chicken is coloured all over. Stir in the spices, seasoning and lemon juice. Add the coconut and cook gently stirring occasionally for 10 minutes.

3. Gradually add the yogurt, a spoonful at a time, stirring continuously. Cook for a further minute until thick. Pour in 1/4 pt/142 ml water and simmer gently for 15-20 minutes, stirring occasionally, until the chicken is tender and cooked through.

4. Discard the cinnamon stick and cardamom pods. Transfer to warmed serving plates. Sprinkle with the flaked almonds and coriander and serve with lemon wedges.

Healthy Vegetable and Quorn Curry

2008-10-23T11:41:00.000-07:00

Information

Serves 4

Ready in about 45 minutes

Syns - Green Free

Original Free

Ingredients

2 onions

2 garlic cloves

4 carrots

2 courgettes

7oz/198g swede

2 red peppers

14oz/397g button mushrooms

Fry light

340g Quorn mince

4 tbsp mild curry powder

2 x 400g cans chopped tomatoes

salt and freshly ground black pepper

A small handful of fresh coriander

4 tbsp very low fat natural fromage frais and lime wedges to serve

Method

1. Prepare the ingredients : roughly chop the onions, crush the garlic, cut the carrots, courgettes and swede into bite sized pieces, deseed and roughly chop the peppers and halve the mushrooms.

2. Heat a pan sprayed with fry light. Add the onions and garlic and fry until tender. Add the vegetables, Quorn curry powder and chopped tomatoes along with 8 tbsp water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.

3. Season to taste, chop the coriander and sprinkle over. Drizzle with fromage frais and serve with lime wedges.

Healthy Grilled Tiger Prawns

2008-10-23T11:30:00.001-07:00

Grilled Tiger Prawns are an ideal spicy starter!

Information

Serves 4

Ready in about 15 minutes

Syns - Original FREE

Ingredients

1lb/454g Raw Tiger Prawns

1 Garlic Clove

1 Green Chilli

1/2 Lime

1/2in/1cm Piece fresh root ginger

150g Pot very low-fat natural yogurt

1 tsp Garam masala

Salt and Freshly ground black pepper

Salad leaves and lime wedges to serve

Method

1. Shell the tiger prawns, just leaving the small piece of shell on the tail. Carfully cut each one in half lengthways down to the tail so that the prawns fan out. Thread on to 8 skewers and place in a shallow dish.

2. Peel and crush the garlic, deseed and chop the chilli, squeeze the juice of the lime and grate the giner. Mix with all the remaining ingredients, spoon over the prawn skewers and leave to marinate in the fridge for 20-30 minutes.

3. Remove the prawns from the marinade and cook under a hot grill from 2-3 minutes on each side. They will turn pink when they are cooked. Serve with salad and leaves and lime wedges.

Slimming World Recipes - Stuffed Garlic and Spinach Mushrooms

2008-09-10T18:39:00.000-07:00

An Idea healthy vegetarian dinner!

Serves 4
Ready in 15 minutes

Ingredients

8 Large flat field mushrooms

Fry Light

Salt and Freshly ground black pepper

3 Large Tomatoes

6oz/170g mozzarella Cheese

11oz/312g Baby spinach

Pinch of grated nutmeg

Method

1. Clean the mushrooms and remove stalks. Spray mushrooms with fry light and place on a grill rack cap side up. Grill mushrooms gently for 5 minutes and then turn over. Season well and grill a further 5min or until they start to weep. Remove from grill and set aside

2. Meanwhile, peel and crush the garlic, cut the tomatoes into 9 slices and grate the cheese. spray a pan with fry light and place over a high heat. Add garlic and spinach and stir fry for 4-5min. Add nutmeg and season well

3. Top the mushrooms with spinach mixture. Place a tomato slice over each mushroom and sprinkle with the mozzarella. Place under a hot grill for 2-3 minutes or until the cheese starts bubbling. Serve immediately.

Serving Suggestions

Serve with couscous or a large mixed salad.

Healthy Jacket Potato with Tuna Salad

2008-09-04T11:53:00.000-07:00

This Jacket potato with tuna salad is ready in less then 10 minutes and is perfect for a summer lunch! Its full of flavor and will keep you full till dinner.

Ingredients

1 Potato

1 Can Tuna (light) in water

1/2 cup Finely chopped onions

1/2 cup Finely chopped Red Peppers

1/2 cup Sweetcorn

1 tbsp Very low fat natural yoghurt

1 tbsp Hellmann's low fat mayo

Method

1. Prick potato with a fork (or knife) several times. Place in microwave on high for 6 minutes

2. Meanwhile drain the water from the tuna and add tuna to a bowl. Mix in onions, peppers, sweetcorn and stir in the yoghurt and mayo. Mix well

3. Place in fridge until potato is cooked.

4. Slice the potato into two half's. Get Tuna mix from fridge and add on top of potato and serve.

Tip: Make 2 Potato's and spilt the tuna mixture between both potato's for an even healthier lunch!

Low fat french fries/chips

2008-09-03T10:55:00.000-07:00

Information

These french Fries (chips) are low in fat and taste fantastic and providing you cook them in this healthy way you can eat an unlimited amount!

Serves: 4
Syns per serving: Free on Green, 8 Syns on Original

Ingredients

2lb/908g medium sized Maris Piper potatoes
Fry Light spray
Crushed sea salt and malt vinegar [optional]

Method

1. Preheat the oven to 240°C/475°F/Gas 9. Peel the potatoes using a potato peeler and remove any blemishes or 'eyes'. Slice lengthwise into approx ½in/1cm thick rectangular chips.

2. Bring a large saucepan of salted water to the boil. Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry.

3. Return the chips to the dry saucepan, cover with a lid and shake to 'rough up' the edges of the chips - this roughness is important to the texture of the chips.

4. Spray a metal baking tray with Fry Light. Transfer the chips to the tray, spray lightly with Fry Light and bake in the oven for 20-25 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar.

nutrition information
Nutrition information (per 8oz/227g cooked)

Slimming World chips
Fat: 0.9g Cals: 170

Chip-shop chips
Fat: 28.1g Cals: 545

Slimming World Chicken Tikka Masala

2008-09-01T17:10:00.000-07:00

Information

Serves 4

PREPARATION approx 15 minutes
COOK approx 15 minutes

Ingredients

4 x 5oz/142g skinless chicken breasts
Fry light
1 onion
3 garlic cloves
½ tsp each crushed cardamom seeds and ground turmeric
1 tblsp ground coriander
1 tsp each ground ginger and cumin
1 - 2 tsps chilli powder
1 level tblsp tomato purée
100g pot very low fat fromage frais
1 tblsp freshly chopped coriander

Method

1. Season the chicken and lightly spray with Fry light. Place under a hot grill and cook for 6 - 8 minutes on each side or until cooked through. Remove from the grill and cut into bite sized pieces.

2. Meanwhile, peel and grate the onion and crush the garlic. Spray a pan with Fry light and heat until hot. Add the garlic, cardamom, turmeric, ground coriander, ginger, cumin and chilli powder and fry for 1 minute. Add the tomato purée and grated onion and continue cooking for a further 3 - 4 minutes.

3. Add the chicken to the pan along with ¼ pint/142mls water and cook for 5 - 6 minutes. Stir in the fromage frais, season to taste and gently heat through. When hot remove from the heat and stir in the chopped coriander.

4. Serve with boiled rice and a mixed salad, garnished with freshly chopped coriander and a few lemon wedges.