Recipes

The Slimmince Pie

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This will be my first Christmas on Slimming World and I know it’s only just October but already every supermarket I go into, there they are, begging to be eaten, the mince pies! So I thought, how could I work round the baked oats theme and create a version that was Slimming World friendly and here it is!! The Slimmince Pie!!

Try them, you won’t be disappointed….

Recipe makes 2 cakes

2 cakes = Daily HeB and are 1.5 Syn each (or 4.5 syns each if not using HeB)

Ingredients

  • 35g Porridge Oats (HeB)
  • 50ml Milk (part of HeA allowance)
  • 1 Egg
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • ½ tsp Allspice
  • 1 tsp Orange zest
  • 2 tbsp Sweetener
  • 4 tsp Mincemeat

For the Icing

  • 1 tbsp Quark
  • 2 tsp Sweetener
  • 1 tsp Brandy

Method

  1. Mix the oats, eggs, 2 tablespoons sweetener, milk, orange zest and spices together in a bowl.
  2. Divide the mixture equally between two cupcake cases (silicon ones work best sprayed with a bit of frylight first)
  3. Place 2 tsp of mincemeat into the centre of each case of mixture.
  4. Bake in a preheated oven at 180 degrees for about 15 minutes until golden.
  5. Set aside to cool.
  6. Meanwhile for the icing add the quark, 2 teaspoons of sweetener and brandy to a bowl and mix thoroughly.
  7. Place the mixture in the fridge to chill and thicken.
  8. Remove the cakes from the cases, top with quark icing, dust with cinnamon and a curl of orange peel for decoration.

For more cakes just increase the mixtures accordingly. They keep for a few days in an airtight container so make a great treat on cold winter evening with a warm drink.

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Cherry Fakewells

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Cherry Bakewell Tarts are one of my all-time favourite cakes and I loved visiting Bakewell for the best tasting ones. With this in mind I wanted to try and recreate the taste using a Slimming World friendly recipe. After searching the internet and Instagram I settled with this recipe. I must express they are not all my own idea, I just took the idea to the next level. They are so simple to do and make a delicious alternative to the 10 syn original cakes. Give them a go, I am sure you will enjoy!!

Recipe makes 2 cakes

2 cakes = Daily HeB and are 1 Syn each (or 4 syns each if not using HeB)

Ingredients

  • 35g Porridge Oats (HeB)
  • 50ml Milk (part of HeA allowance)
  • 1 Egg
  • 1 tsp Almond Flavouring
  • 2 tbsp Sweetener
  • 2 tsp Cherry or Strawberry Jam
  • 1 Glace Cherry (halved)

For the Icing

  • 2 tbsp Quark
  • 2 tsp Sweetener
  • ½ tsp Vanilla Essence  

Method

  1. Mix the oats, eggs, 2 tablespoons sweetener, milk and almond flavouring together in a bowl.
  2. Divide the mixture equally between two cupcake cases (silicon ones work best sprayed with a bit of frylight first)
  3. Place 1 tsp of jam into the centre of each case of mixture.
  4. Bake in a preheated oven at 180 degrees for about 15 minutes until golden.
  5. Set aside to cool.
  6. Meanwhile for the icing add the quark, 2 teaspoons of sweetener and vanilla essence to a bowl and mix thoroughly.
  7. Place the mixture in the fridge to chill and thicken.
  8. Remove the cakes from the cases, top with quark icing and half a glace cherry each.

For more cakes just increase the mixtures accordingly. They keep for a few days in an airtight container so make a great sweet lunchtime snack.

Pizza Omelette

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So many people have asked me how I make the Pizza Omelette look so real so here is the recipe… Of course these are my favourite ingredients but you can change them around to suit your personal preference. Remember, the key to a good omelette, is a good quality frying pan!!

Serves 1 – Syn Free – Extra Easy SP

Ingredients

  • 3 Eggs
  • 3-4 Mushrooms (sliced)
  • Half a tin of Tinned Chopped Tomatoes
  • Spinach (as much as you like, remember reduces down to nothing when wilted)
  • 40g Half Fat Cheese (HeA)
  • Sweet Smoked Paprika (normal paprika will do but this has amazing flavour)
  • Salt and Black Pepper

Method

  1. Crack the 3 eggs into a jug, season with salt and pepper then whisk up gently to break and mix the yolks.
  2. Place the tinned tomatoes in a small saucepan and heat until simmering.
  3. Meanwhile spray a large frying pan with fry-light butter spray.
  4. Add the sliced mushrooms and cook on medium heat until soft and slightly brown
  5. Turn the heat off the frying pan and add the tinned tomatoes to the mushrooms, give them a stir around the pan to thicken then remove mushrooms and tomatoes out of the pan and set aside in the saucepan.
  6. At this point it’s best to leave some of the tomato residue in the frying pan.
  7. Add the spinach to the frying pan and gently heat until wilted then turn out into the tomatoes and mushrooms.
  8. Give the frying pan another spray of fry light then add the eggs, move mixture around the pan to get an even coverage and cook on medium heat.
  9. Straight away start to fold just the very edges of the omelette in to form a slightly thicker crust. Hopefully the tomato juice will have given the omelette base that golden colour making it look like pizza crust.
  10. Just before the top of the omelette is set turn off the heat and evenly spread the tomatoes, mushrooms and spinach on top covering right to the edges.
  11. Top with the cheese, sprinkle with the paprika and then put under a hot grill for about 30 seconds until the cheese is all melted.
  12. Slide out onto a plate and serve.

With a little practice you can really make this omelette look like a pizza, then once mastered, try changing the toppings around to suit your favourite pizza flavours. The flavours are endless. Have fun and don’t forget to tag me in your pictures of your favourite Pizza Omelette creations.

Leek, Bacon & Mushroom Pasta Quiche

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I got the idea for this recipe from my Slimming World Consultant, then changed the ingredients. I have to say it’s got to be the best Slimming World recipe invention I have tried to date. Truly delicious, warm or cold!!

Serves 4 – Syn Free

Ingredients

  • 3 Leeks (chopped finely)
  • 150g Chestnut Mushrooms (chopped finely)
  • 200g Lean Smoked Bacon (visible fat removed & cut into aprox 1cm pieces)
  • 2 packets Batchelors Chicken & Mushroom Super Pasta n Sauce
  • 6 Eggs
  • 2 Garlic Cloves (crushed)
  • 300g Fat Free Cottage Cheese
  • 6 Cherry Tomatoes (halved)
  • 4 tbsp Finely chopped or dried Parsley
  • 2 tsp Paprika
  • Salt and Black Pepper

Method

  1. Cook the Batchelors Pasta n Sauce as instructed but with water only, do not add the milk or butter. Once cooked, put aside to cool and thicken.
  2. Spray a large frying pan or wok with fry light then add the chopped bacon and cook on medium heat.
  3. Once the bacon is cooked add the leeks, mushrooms, garlic and 2 of 3 tbsp of parsley and stir fry until leeks are soft. Stir in the paprika and season to taste then set aside.
  4. In a bowl mix thoroughly together the eggs, cottage cheese and remainder of parsley.
  5. Using a large flan or pie dish layer the bottom of the dish with the pasta n sauce and flatten down evenly.
  6. Spoon the leeks, mushroom and bacon on top of the pasta and then pour the egg mixture over completely covering the leeks.
  7. Top with the tomato halves and bake in the oven for about 25-30 mins or until nicely golden on top and set.
  8. Once cooked remove from oven and leave to cool before serving.

Tip: If left to cool first the quiche will hold its shape when cutting and serving. Can also be chilled in fridge overnight and served with a salad or in lunch boxes.

Salt ‘n Pepper Chicken

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Ok so I found the idea for this recipe on another blog page and thought I’d give it a try as I love salt ‘n pepper chicken from the Chinese takeaway but it has so many syns!!! This idea of using Smash is a revolution believe me and even better, its Syn Free!!

Serves 4 (as a side dish) or 2 (as a main course with rice or noodles)

Ingredients

  • 2 Chicken Breasts (sliced into small strips)
  • Smash (instant potato mash granules)
  • 2 Eggs
  • 1 Red Pepper (thinly sliced)
  • 1 Green Pepper (thinly sliced)
  • 1 Small Onion (thinly sliced)
  • 1 Small Red Chilli (deseeded & finely sliced)
  • 1 tsp Chinese Five Spice
  • 1 tbsp Light Soy Sauce
  • Sea Salt & Black Pepper

Method

  1. Add some Smash granules to a dish and season well with sea salt and black pepper.
  2. Crack the eggs into another dish and lightly whisk with a fork until mixed.
  3. Take a chicken strip at a time, dip it into the egg and then roll it around the Smash to cover, repeat again ensuring the chicken is completely coated.
  4. Place the coated chicken breast strips on a baking tray sprayed with Frylight and put in a preheated oven on 200 degrees for about 20 minutes or until golden brown and cooked through.
  5. Meanwhile spray a wok (or frying pan) with Frylight Spray, add the peppers, onions, chilli, Chinese five spice & soy sauce and stir fry on high heat for about 8 minutes until the peppers and onions are softened.
  6. When the chicken is cooked and crispy toss it into the wok with the vegetables and then serve immediately.

Portobello Mushroom Burgers

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We all love our Slimming World burgers but for an extra speed food alternative try replacing your bread rolls with Portobello mushrooms for a tasty, healthy and extra speedy filling meal.

Serves 4 (Syn Free)

Ingredients

  • 500g Lean Beef Mince (5% fat or less)
  • 1 Small Onion (finely chopped)
  • 2 Garlic Cloves (crushed)
  • Worcestershire Sauce
  • Handful of fresh flat-leaf Parsley (finely chopped)
  • 8 Large Portobello Mushrooms (peeled and stalks removed)
  • 4 Bacon Medallions (visible fat removed)
  • 120g Cheddar Cheese (30g of Healthy extra A allowance per burger)
  • 1 Large Tomato (sliced)
  • Baby Spinach Leaves

Method

  1. Pre-heat the oven to 200 degrees.
  2. Place the mince, onions, garlic, parsley and a generous dash of Worcestershire sauce into a bowl and blend until just mixed.
  3. Divide the meat mixture into 4 equal portions and shape into burgers (use a burger press for best results)
  4. Spray the burgers with Fry Light and grill on high heat for 7-8 minutes on each side or until cooked to your liking.
  5. Once the burgers are nearly cooked add the bacon medallions to the grill and cook for a few minutes on both sides.
  6. Meanwhile, spray both sides of the Portobello mushrooms and place on a baking tray and bake in the oven for around ten minutes until softened and cooked through.
  7. Once cooked, place a mushroom on the plate inside face up, add some spinach leaves and a 30g slice of cheese (you can melt this under the grill if required) then add a burger, a bacon rasher, a slice of tomato and top with another mushroom face down.
  8. Repeat for the other burgers and serve with a fresh salad and some SW chips of your choice.

Speedy Arrabbiata Pasta

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A delicious, quick pasta meal with a slight kick, that is full of speed food.

Serves 2 (SynFree)

Ingredients

  • 200g Dried Pasta (I normally use Penne)
  • 400g Tin Chopped Tomatoes
  • 1 Red Pepper (chopped)
  • 1 Green Pepper (chopped)
  • 10-12 Cherry Tomatoes (whole or halved)
  • Handful of Fresh Spinach Leaf
  • 2 Cloves Garlic (crushed)
  • 1 Medium Red Chilli (halved, deseeded & finely sliced)
  • 1 tbsp Dried Oregano
  • 1 tbsp Dried Basil
  • 1 tbsp Worcestershire Sauce
  • 2 tsps Paprika
  • Fresh Flat Leaf Parsley

Method

  1. Set a deep pan of generously salted water on the hob to boil.
  2. Spray a frying pan (or wok) with Frylight Olive Spray, add the peppers, chilli and garlic and stir fry on medium heat until the peppers are softened and slightly roasted.
  3. Add the tinned tomatoes, oregano, basil, Worcestershire sauce and paprika, bring them up to a gentle simmer, then add the cherry tomatoes and spinach, season generously with sea salt and cracked black pepper.
  4. Meanwhile toss the pasta into the boiling water and cook until just ‘el dente’ firm to the bite, immediately drain and then add the pasta to the sauce and mix in well ensuring all of the pasta gets coated with the sauce.
  5. Once completed coated, serve immediately and garnish with a fresh parsley.

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