Chinese Salmon Noodle Salad

05:18:00 Unknown 0 Comments

  • Serves: 4
  • Prep time: Ready in 30 minutes
  • Ready in: Less than 30 Minutes
  • Syns per serving:
      FREE
This tasty salad, that can be enjoyed hot or cold, will make you the envy of your workmates at lunch!

INGREDIENTS

  • 4 salmon fillets
  • 2 tsp Chinese five-spice
  • 250g dried egg noodles
  • low calorie cooking spray
  • 1 red pepper, deseeded and finely sliced
  • 10 spring onions, sliced
  • 140g mangetout, halved diagonally
  • 2 garlic cloves, crushed
  • 1cm piece root ginger, peeled and finely grated
  • 2 x 225g cans water chestnuts, drained
  • 200g baby sweetcorn
  • 60g fresh bean sprouts, rinsed
  • 6-8 tbsp dark soy sauce

METHOD

  1. Preheat the grill to hot. Place the salmon fillets on the grill rack, sprinkle over the five-spice and grill for 10-12 minutes or until cooked through. Set aside.
  2. Meanwhile, cook the noodles according to the packet instructions. Drain and set aside.
  3. Spray a wok with low calorie cooking spray and place over a high heat. Add the red pepper, spring onions, mangetout, garlic, ginger, water chestnuts, sweetcorn and bean sprouts, and stir-fry for 6-8 minutes.
  4. Add the cooked noodles to the wok with the soy sauce, mix well and stir-fry for 1-2 minutes. Remove from the heat.
  5. Break the salmon fillets into bite-sized pieces and gently toss into the noodle mixture.
  6. Eat hot, or cool, cover and chill until you're ready to eat.

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Mushroom and Baked Beans Jacket Potato

06:39:00 Unknown 0 Comments


Transform the humble jacket potato
with this fab, filling topping.
  • Serves: 4
  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Ready in: Over 60 Minutes
  • Suitable for vegetarians
  • Syns per serving:
      FREE

INGREDIENTS 

  • Low calorie cooking spray
  • 200g button mushrooms, chopped or thinly sliced
  • 4 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 x 400g cans baked beans
  • 2 tsp smoked paprika
  • Large handful of chopped fresh chives
  • 4 jacket potatoes

METHOD

  1. Preheat the oven to 200°C/180°C Fan/Gas 6. Prick the jacket potatoes all over and place directly on to the middle shelf.
  2. Cook for 1½ - 2 hours, or until the skin is really crisp. Alternatively, you can put them in the microwave for 8-10 minutes.
  3. Spray a frying pan with low calorie cooking spray and gently cook the mushrooms, onions and garlic for about 15 minutes until softened.
  4. Add the beans and smoked paprika and cook gently for a further 10 minutes until the mixture is soft and pulpy.
  5. Scatter over the chives.Eat hot. Alternatively, cool, cover and chill, then reheat thoroughly and add to a hot jacket potato. Eat hot. 
  6. Alternatively, cool, cover and chill, then reheat thoroughly and add to a hot jacket potato. 

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Overnight Oats

12:37:00 Unknown 0 Comments

  • Serves: 1
  • Ready in: Over 60 Minutes
  • Suitable for vegetarians
  • Syns per serving:
      FREE
      Add 6 Syns if not using Porridge oats (unflavoured) as a Healthy Extra.
Slimming World members have been going bonkers for overnight oats - we simply had to try them! Fruity, filling and fuss-free, we have to agree - they're absolutely amazing!

INGREDIENTS

  • 35g porridge oats
  • 200g fat free natural yogurt
  • Mixed blueberries, strawberries and raspberries

METHOD

  1. Layer the porridge, yogurt and fruit in a jar or bowl. Cover and put in the refrigerator overnight so the porridge absorbs all the yogurt.
  2. In the morning stir so all the layers are mixed together and top with more fruit.
Tip: Chef's tip: Swap the berries for Speed foods - apples, melon and peach are delicious. You could also swap the fat free natural yogurt for your favourite Free yogurt like peach, raspberry or strawberry.

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Leek, Sweetcorn and Roasted Pepper Squares

02:44:00 Unknown 0 Comments

  • Serves: 10
  • Prep time: 20 minutes
  • Cook time: under 1 hour
  • Ready in: Over 60 Minutes
  • * Freezer friendly
  • Syns per serving:
      2
Banish the cutlery and serve these leek, sweetcorn and red pepper squares as stylish bites. This easy oven-bake recipe is a stress-free way to feed a hungry crowd - they`ll be queuing up for the recipe.

INGREDIENTS

  • Low calorie cooking spray
  • 8 leeks, finely sliced
  • 4 garlic cloves, peeled and crushed
  • 2 red chillies, deseeded and finely chopped
  • 800g bottled roasted red peppers in brine/vinegar, drained and finely chopped.
  • 600g drained canned sweetcorn kernels
  • 15 eggs, beaten
  • 100g Parmesan cheese grated
  • Salt and freshly ground black pepper
  • A large handful of finely chopped flat-leaf parsley

METHOD

  1. Preheat the oven to 180°C/160°C Fan/Gas 4.
  2. Spray a large frying pan with low calorie cooking spray. Add the leeks cover and cook over a low heat for around 15 minutes, stirring often, until the leeks are tender.
  3. Add the garlic, red chillies, peppers and sweetcorn and stir fry over a high heat for 3-4 minutes.
  4. Divide this mixture between three shallow baking trays, each about 30 x 20 x 5cm and lined with baking parchment. Spread out to cover the base evenly.
  5. Beat the eggs in a large bowl with the Parmesan cheese. Season well and stir in the chopped parsley. Pour this mixture over the vegetables in the prepared baking trays.
  6. Place in the oven and bake for around 40 minutes or until the eggs have set and the top is golden brown.
  7. Leave to stand for 15-20 minutes before cutting into bite sized squares and serve warm or at room temperature.
Tip: * Suitable for freezing

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Bacon, Lettuce, Tomato and Pepper

10:59:00 Unknown 0 Comments

  • Serves: 1
  • Cook time: Ready in 30 minutes
  • Ready in: Less than 30 Minutes
  • Syns per serving:
      1
Enjoy this classic toasted sandwich made with wholemeal bread and count the bread as a Healthy Extra choice

INGREDIENTS

  • 1 yellow pepper, halved and deseeded
  • 2 lean bacon rashers, all visible fat removed
  • 1 level tbsp extra-light mayonnaise
  • 1 tbsp fat free natural fromage frais
  • Shredded iceberg lettuce
  • 1 small tomato, sliced

METHOD

  1. Preheat the grill to hot. Grill the pepper halves for 10 minutes then transfer to a sealable plastic bag and set aside to cool for 10 minutes.
  2. Meanwhile, grill the bacon on both sides until cooked to your liking. Cut into large pieces and set aside.
  3. Mix the mayonnaise and fromage frais then spread on a slice of toast or bread. Add the lettuce, tomato and bacon. Peel off and discard the pepper skin and add the flesh to the sandwich, topping with another slice of toast or bread.
Tip: Choose your bread


We used two slices of wholemeal bread from a small 400g sliced loaf
(6 Syns or a healthy extra b choice) but you could also use a wholemeal
roll, rye bread or crispbreads.


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Farmhouse Pizza Omelette

04:05:00 Unknown 0 Comments

  • Serves: 1
  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Ready in: Less than 30 Minutes
  • Syns per serving:
      FREE
      Add 6 Syns if not using Mozzarella as a Healthy Extra
      Transform your takeaway with this Free farmhouse pizza omelette packed full of Italian charm. Ham, mushrooms, tomatoes, Italian herbs and creamy mozzarella will have you shouting ‘bellissimo’ on the scales!

INGREDIENTS

  • 2 large British Lion eggs
  • Low calorie cooking spray
  • 85g chopped tomato
  • 25g mushrooms
  • 45g Mozzarella
  • 1 thin slice lean ham torn into pieces
  • Sprinkling of chopped chives
  • Salt and pepper

METHOD

  1. Break the eggs into the jug and beat with the fork.
  2. Pour the eggs into a hot frying pan sprayed with low calorie cooking spray and quickly swirl around the pan. Pull the mixture away from sides, using the spatula, and tip to let the uncooked eggs slip underneath.
  3. When the top is nearly set, add the chopped tomatoes, sliced mushrooms, ham and mozzarella. Sprinkle over the chives. Add salt and pepper to taste.
  4. Place the pan under a hot grill and grill until the cheese bubbles.

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Eton Mess

11:35:00 Unknown 0 Comments

  • Serves: 4
  • Prep time: Ready in 10 minutes
  • Ready in: Less than 30 Minutes
  • Syns per serving:
      3½
Sweet, simple and oh-so English, this classic dessert is best enjoyed at the height of summer when strawberries are at their red and juicy best.

INGREDIENTS

  • 400g strawberries
  • 2 x 175g pots Mullerlight Strawberry Yogurt
  • 400g fat free natural fromage frais
  • 1 tbsp sweetener
  • 4 meringue nests, roughly crushed
  • A few finely chopped strawberries, to garnish

METHOD

  1. Roughly chop the strawberries, place half of them in a blender and purée until smooth. Transfer to a bowl with the strawberries, yogurt and stir to mix well.
  2. Place the remaining chopped strawberries in a bowl, add the fromage frais and sweetener and stir to mix well. Add this mixture to the strawberry purée mixture and swirl through to create a marbled effect.
  3. Fold in the crushed meringue and spoon this mixture into four chilled dessert glasses. Serve immediately, garnished with chopped strawberries.

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Houmous Dip

07:21:00 Unknown 0 Comments

  • Serves: 2
  • Prep time: 20 minutes
  • Ready in: Less than 30 Minutes
  • Suitable for vegetarians
  • sp Perfect for Extra Easy SP
  • Syns per serving:
      FREE

INGREDIENTS

  • 1 red pepper, deseeded and sliced
  • Low calorie cooking spray
  • 400g can chickpeas, drained and rinsed
  • 20-50ml water
  • 2 cloves garlic, crushed
  • 1 tbsp lemon juice
  • Salt to taste

METHOD

  1. Place the sliced red pepper on a baking tray sprayed with low calorie cooking spray and roast until softened.
  2. Once the pepper is cooked and cooled, place all the ingredients in a food processor and blend, adding more water if necessary to create a smooth paste.
  3. Add salt to taste and serve with lots of delicious Speed crudités to make this perfect for SP days.

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Coconut Macaroons

06:35:00 Unknown 2 Comments

  • Serves: 30
  • Ready in: Less than 30 Minutes
  • Suitable for vegetarians
  • Syns per serving:
      2

INGREDIENTS

  • 4 egg whites
  • 198g sugar
  • 71g desiccated coconut

METHOD

  1. Beat the egg whites until frothy (Make sure no yolk whatsoever has contaminated the egg whites, otherwise you could be whisking for ever!)
  2. Add the sugar and beat until stiff. 
  3. Fold in the coconut, put mixture into a piping bag with a star nozzle and pipe 30 macaroons onto a parchment covered baking sheet.
  4. Bake for 30 minutes in a preheated oven (170ºC/150ºC Fan/Gas Mark 3).
  5. Remove from oven, and allow to cool for a few minutes before removing them from the baking sheet.

2 comments :

Spicy Vegetable Pakoras

11:05:00 Unknown 0 Comments

  • Serves: 4
  • Ready in: Less than 30 Minutes
  • Suitable for vegetarians
  • Syns per serving:
      FREE
This tasty veggie recipe was sent to us by member Katie Cockburn from Northamptonshire. "These spicy vegetable pakoras are great for lunchboxes and make a lovely side dish for any Indian-style menu" She says.

INGREDIENTS

  • 2 large white potatoes, cooked and mashed to a firm consistency with no butter or milk
  • 1 red onion, diced
  • ½ large bag of frozen chopped vegetable mix (sweetcorn, broccoli, carrot, cauliflower)
  • 2 tbsp curry powder (use mild, medium or hot to suit your own taste)
  • 3-4 tbsp fat free yogurt
  • 1 egg, beaten
  • Low calorie cooking spray

METHOD

  1. Pre heat the oven to 200°C/180°C Fan/Gas 6. Place the mashed potato, diced onion and defrosted vegetables into a bowl and combine thoroughly.
  2. Stir the curry powder into the yogurt and add this to the vegetable mix and stir thoroughly.
  3. Beat the egg and add it to the mixture, stirring constantly. The mix should still be quite firm, but if it's too runny add more vegetables.
  4. Line a baking tray/wire rack with baking paper to prevent the pakoras from sticking, and spoon the mixture onto the tray in tablespoon sized ''dollops''.
  5. Spray with low calorie cooking spray and bake for approximately 30-40 minutes - or until firm on the outside and golden brown
  6. Allow to cool slightly so that the pakoras firm up.
Tip: Tip: I prefer to eat these once they have cooled, with a raita made from fat free yogurt, mint sauce and chopped coriander. They make a great Friday-night TV treat!

Add chunks of pre-cooked chicken tikka and make them a delicious Syn-free meal.


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