Slimming World Recipes

INGREDIENTS

• Low calorie cooking spray
• 1 red pepper, halved, deseeded and finely sliced
• 1 yellow pepper, halved, deseeded and finely sliced
• 3 shallots, halved and finely sliced
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• Small handful of roughly chopped fresh coriander
• 6 eggs
• ½ red chilli, deseeded and finely chopped
• Lime wedges, to serve

METHOD

1. Spray a non-stick pan with low calorie cooking spray and place over a medium-high heat. Add the peppers, shallots, garlic and cumin and stir-fry for 4-5 minutes then put the mixture into a bowl and scatter over the coriander. Wipe the pan with kitchen paper and spray with low calorie cooking spray.
2. Lightly beat the eggs in a large measuring jug and stir in the chilli. Pour one-quarter of the egg mixture into the pan and tilt it around. Cook for 1½ minutes on each side or until the edges turn golden then loosen with a palette knife and slide on to greaseproof paper. Repeat to make three more omelettes.
3. Spoon the vegetables on to the omelettes and roll them up. They're now ready to eat - or you can cool them or keep them in the fridge for up to 3 days. Enjoy cold or thoroughly reheated, with lime wedges to squeeze over.

INGREDIENTS

• 350g reduced-fat vanilla ice cream
• Low-calorie cooking spray
• 6 medium eggs, separated
• 25g caster sugar
• 2 tbsp sweetener
• 200g mixed berries, to serve

METHOD

1. Allow the ice cream to soften at room temperature for 10 minutes.
   Spoon it into a line along a sheet of baking paper then, using the
   paper to help you, shape it into a 20cm-long sausage. Roll it tightly in the baking paper and return it to the freezer.
2. Preheat your oven to 180°C/160°C Fan/Gas 4. Line a 30 x 20cm Swiss roll tin with baking paper and spray with low-calorie cooking spray. Put the egg yolks, sugar and sweetener in a large bowl and beat using an electric hand whisk until pale and thick.
3. Put the egg whites in a large, clean glass bowl and beat with a clean electric hand whisk on a medium speed until stiff peaks form. Fold in the egg yolk mixture. Pour into the tin and bake in the middle of the oven for 15-18 minutes, or until set and springy to touch. Leave to cool in the tin.
4. Turn the sponge out onto a clean sheet of baking paper and carefully peel off the paper you baked it on. Unwrap the ice cream and put it lengthways down the middle of the sponge. Using the baking paper to help you, roll the sponge around the ice cream to enclose it and twist the ends of the paper to secure. Place the roll on its seam in the freezer and freeze for 2 hours.
5. About 10 minutes before serving, carefully remove the baking paper. Trim the edges of the roll and cut into 16 thin slices. Divide between 8 plates and serve with the berries.

INGREDIENTS

• 1 red onion, peeled and roughly chopped
• 4 celery sticks, roughly sliced
• 500ml vegetable stock
• 2 garlic cloves, peeled and thinly sliced
• 3 turnips, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 parsnips, peeled and roughly chopped
• 3 medium potatoes, peeled and cut into bite-sized pieces
• 60g yellow split peas
• 2 x 400g cans chopped tomatoes
• 300g small button mushrooms
• 2 rosemary sprigs
• Salt and freshly ground black pepper
• Freshly chopped flat-leaf parsley, to garnish (optional)

METHOD

1. Place the onion and celery and half of the stock in a large saucepan. Bring to the boil, reduce the heat and simmer for 10 minutes.
2. Add the remaining stock along with the garlic, turnips, carrots, parsnips and potatoes. Bring back to the boil and add the split peas, tomatoes, mushrooms and rosemary.
3. Bring the mixture back to boil once again, reduce the heat, season well and simmer gently 20-25 minutes or until the vegetables are tender. Sprinkle over the chopped parsley, if using, and serve immediately.

INGREDIENTS

• 3 eggs
• 60g low fat spread
• 6-8 tbsp artificial sweetener
• 110g self raising flour
• 2-3 drops of vanilla essence
• ½ tsp strawberry flavouring

TO DECORATE

• 8 level tsp icing sugar plus extra for dusting
• A couple of drops of food colouring
• Fresh strawberries, halved

METHOD

1. Preheat the oven to 180°C/160°C Fan/Gas 4. Put paper case in a mini muffin tin. Whisk together the eggs, low-fat spread and sweetener. Sieve the flour then fold in the flour with the vanilla essence and the strawberry flavouring.
2. Spoon into the paper cases and bake for 15-20 minutes. Remove and cool on a wire rack.
3. Mix a few drops of water and the food colouring with the icing sugar. Spoon on the cakes. Garnish with halved strawberries and dust with icing sugar.

INGREDIENTS

• 500g lean beef mince (5% fat or less)
• 1 red pepper, deseeded and cut into bite-sized pieces
• 1 courgette, cut into bite-sized cubes
• 1 onion, peeled and finely chopped
• 4 garlic cloves, peeled and crushed
• 400g can chopped tomatoes
• 400g passata
• 2 tsp dried mixed herbs
• Low calorie cooking spray
• 500g fat free natural yogurt
• 2 eggs, lightly beaten
• A pinch of nutmeg
• Salt and freshly ground black pepper
• 12 dried lasagne sheets
• 160g reduced-fat cheddar cheese

TO SERVE

• Mixed Salad

METHOD

1. Place a large, non-stick frying pan over a high heat. Add the beef mince, red pepper, courgettes, onion and garlic and stir-fry for 6-8 minutes. Add the tomatoes, passata and dried herbs, season well and cook for 12-15 minutes, stirring often.
2. Meanwhile mix together the yogurt, eggs and nutmeg until smooth. Season well.
3. Preheat the oven to 200°C/180°C Fan/Gas 6. Spray a medium-sized lasagne dish with low calorie cooking spray. Spoon half the mince mixture into the base and top with half of the lasagne sheets. Spread over half of the yogurt mixture and top with the remaining mince mixture. Top with the remaining lasagne sheets, spread over the remaining yogurt mixture
   and sprinkle over the cheese.
4. Bake in the oven for 25-30 minutes or until the top is golden. Remove from the oven and serve immediately with the mixed salad.

INGREDIENTS

• 4 large Britsh Lion eggs, hard-boiled
• 2 packs Slimming World Iceland pork sausages
• 1-2 tsp curry powder
• 2 tbsp dried parsley
• 1 tsp mixed herbs
• 2 beaten eggs
• 50g wholemeal breadcrumbs

METHOD

1. Put four eggs into a pan of cold water and bring to the boil. Boil for 5-6 minutes then plunge into cold water for another 4 minutes. Carefully peel and set aside.
2. Skin the sausages, it's less messy if the meat is still frozen. Mix together the sausage meat, curry powder and dried herbs into a food processor. Season and blend until fairly smooth. Transfer to a bowl and divide the mixture into four portions.
3. Preheat the oven to 200°C/180°C Fan/Gas 6.
4. Flatten a portion of the mixture in your right hand and, with your left hand, take an egg and wrap the mince around it until it’s fully encased. Repeat for the remaining three boiled eggs.
5. Spread the breadcrumbs out on a wide plate. Beat the remaining eggs and dip each Scotch egg in the beaten egg, then roll in the breadcrumbs. Place on a baking sheet lined with baking parchment and lightly spray with low calorie cooking spray.
6. Place the Scotch eggs in the oven and cook for 20 minutes or until lightly golden. Eat hot, or cool completely on kitchen paper then cover and chill until you’re ready to eat.

INGREDIENTS

• 1 chopped mushroom
• 1 slice of lean smoked ham
• 1 egg
• 1 tsp skimmed milk
• fresh chopped parsley
• salt and pepper

METHOD

1. Chop the ham and mushroom into small pieces and place in the bottom of a microwave safe cup or dish
2. Crack the egg into the cup and pierce the yolk with a fork
3. Season and sprinkle with fresh chopped parsley or herbs of your choice

INGREDIENTS

• 11g sachet of Cadbury Highlights Dark Chocolate
• 1 swirl (12.5g) of Anchor Real Dairy Aerosol Cream Light
• ½ tsp grated Cadbury Flake

METHOD

1. Make up the hot chocolate, as per the packet instructions, in a tall glass. Add a swirl of squirty cream and sprinkle over the grated chocolate. Mmmmm!

INGREDIENTS

• 1 large courgette, roughly chopped
• 1 large yellow pepper, de-seeded and roughly chopped
• low calorie cooking spray
• salt and freshly ground black pepper
• 160g cherry tomatoes
• 1 large onion, finely chopped
• 2 large garlic cloves, crushed
• 3 tbsp tomato puree
• 400g can chopped tomatoes
• Half a chicken stock cube
• Small handful of finely chopped fresh basil
• 2 tsp dried oregano
• 5 tbsp fat free natural Greek yogurt
• 400g dried rigatoni (or other pasta shapes)
• 500g skinless and boneless chicken breasts, cut into thin strips

METHOD

1. Preheat the oven to 220°C/Fan 200°C/Gas 7
2. Put the courgette and pepper in a roasting tin then spray with low calorie cooking spray, season to taste and toss well.
3. Roast for 20 minutes, turning halfway and adding the tomatoes 5 minutes before the end of cooking.
4. Meanwhile, spray a large non-stick saucepan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 10 minutes, adding a little water if it starts to stick.
5. Stir in the garlic, tomato puree, canned tomatoes, stock cube, basil, oregano and 250ml of water.
6. Simmer for 10-15 minutes or until the sauce has thickened. Take the pan off the heat, stir in the yogurt and season to taste.
7. While the sauce is simmering, cook the pasta according to the pack instructions.
8. Spray a griddle pan with low calorie cooking spray and place over a medium-high heat. When it's hot, add the chicken strips and fry for 2-3 minutes each side or until cooked through. Set aside and keep warm.
9. Drain the pasta and return to the saucepan, reserving a little of the cooking water. Stir through the tomato sauce, roasted vegetables and chicken plus a couple of tablespoons of the cooking water if needed. Season to taste and serve hot with your favourite salad.