Rice Pudding

Rice Pudding

I thought this tasted lovely but it was really sweet. I was wondering whether using milk instead of Cream Soda would take away some of the sweetness. I also couldn’t help but serve it with a blob of strawberry jam.

Ingredients

• 1 Pint of sugar free Cream Soda
• Half a mug of Pudding Rice
• 1 or 2 spoons of Vanilla Mullerlight

Method

Put the 1 pint of sugar free cream soda and half a mug of pudding rice and boil until all the Cream Soda is absorbed by the rice. Then mix some Vanilla Mullerlight (you dont need a whole one, a few spoon fulls to taste). There is no reason to stick to just vanilla Mullerlight, for example you could use toffee or strawberry.

 

 

Syn Free Pizza (using your HEA and HEB)

Well, it’s a great alternative to pizza and chips. I had some left over bolognese and there just wasn’t enough to make a meal for both me and husband  to be and as I HATE wasting food I flat out refused to throw it away. So I decided to turn it into a meaty pizza!

Pizza and Chips

I used 1 untoasted whole meal pitta bread (HEB) for the base. Spread a spoon of the syn free bolognese  over the pitta and then sprinkled it with 45g mozzarella cheese (HEA). This was then put into a preheated 200degree oven until the cheese is melted and going brown and then served with slimming world chips.

It really was lovely and it has quickly become one of husband to be favourite left over meals! Next I’m going to try it with chilli!

Spaghetti Bolognese

Spaghetti Bolognese

This was my dinner, it was delish and it was FREE. Best of all it was filled to the top with free and superfree foods. Yum Yum. Unfortunatly I don’t really have measurements because I tend to throw it all in.

Ingredients

• Dried Spaghetti
• Extra Lean Beef Mince
• Chopped Onions
• Sliced Mushrooms
• Frozen Chopped Mixed Veggies (I used frozen because it is easier but there is no reason why you couldn’t use fresh if you prefer).
• Chopped Lean Back Bacon
• 1 Carton Of Passata
• Beef Stock Cube
• Worcestershire Sauce
• A Good Squirt Of Tomato Puree

Method

1. Fry the onions and mushrooms together in the wok and start to cook until they start caramelising.
2. Add the beef mince and bacon and fry up until the meat is cooked.
3. Start to boil a pan of water for the spaghetti. Once its boiled the spaghetti can be added to it to cook.
4. Add the passata, stock cube, worcester sauce and tomato puree.
5. Add the frozen veggies and cook until the sauce is red hot and starting to thicken into the meat and the veggies are  nice and soft.

I have tried to describe the method as best as I can but as I said this tends to be a throw in what I have lying around type recipe for me. But generally it always tastes yummy.

The Best Ever Scotch Egg Recipe And Its Slimming World Friendly!

Scotch Eggs

• 5 eggs
• 8 Sainsbury’s Be Good For You Sausages
• 1 beaten egg
• 4 crushed Scan Bran

1. Preheat the oven to 200c
2. Hard boil the 5 eggs. Once boiled shell them.
3. Take the meat out of the sausage skins, split into 5 and cover the hard boiled eggs.
4. Coat the scotch eggs in beaten eggs and then in the crushed Scan Bran.
5. Place onto a baking tray and spray with FryLight.
6. Put into the oven for 15/20 minutes until cooked and firm.
7. Once taken out of the oven place them onto a cooling rack to cool.

Magic Pancakes

Syn free on Extra Easy if you use the porridge as a healthy extra B choice.

Ingredients

• 35g porridge oats or 1 sachet of Oats So Simple
• 1 vanilla Muller light
• 2 eggs
• Approximately 4 tablespoons Sweetener (this is a case of trial and error and can change depending on taste)
• Fry Light

Method

1. Mix together the porridge oats and the Muller Light and leave in the fridge overnight.
2. Once you have taken the oats and yoghurt mixture out of the fridge, add the eggs and stir in well.
3. Add the sweetener and stir in well.
4. Spray Fry Light onto the frying pan and heat through well.
5. Put circular cutters into the pan and pour the mixture into the centre of them. Wait for them to brown then take the cutter off. Finally flip the pancakes and wait for them to brown on the other side.

To make the pancakes more interesting you can serve them with fruit or honey and even change the flavour of the Muller Light to add another twist. How about toffee pancakes, strawberry pancakes or even banana and custard pancakes.

Sausage Casserole

I have  gone slightly off track in the last couple of days. My trouble has been the little bits here and there that soon add up, it’s been a couple of biscuits here, some dried fruit there and then that slice of toast for supper when I’m feeling nibbly before bed. My meals have been fine but my little extras haven’t. So I thought I would post up the sausage casserole recipe. Although this is something I made up as I went along using what I had in the cupboard and taste as a measurement. To be honest, even though it was using what I had in the cupboard it tasted lovely.

Sausage Casserole

Ingredients

Serves 4

• 4 chopped Tesco healthy living sausages (4 syns)
• Chopped onions
• Sliced mushrooms
• Sliced carrots
• 1 tin of chopped tomatoes
• 1 tin of baked beans
• Tomato puree
• 1 beef stock cube
• Worchestershire sauce
• Tabasco sauce

I basically put it all into the slow cooker in the morning, mixed it up and let it cook all day and then served it with Slimming World chips and veggies. It made for a cheap and easy meal and as there was only 2 of us eating it we were able to have it over 2 days.

 

Spiced Plum Clafoutis

Taken from the Slimming World magazine October 2012.

Serves: 6

Ready in about: 45 minutes

Syns: 4 syns all choices

• Fry Light
• 500g fresh plums, halved and stoned
• Finely grated zest of 1 orange
• 1 tsp ground cinnamon
• A pinch of ground cardamom seeds
• A large pinch of ground allspice
• 6 tbsp sweetener
• 2 eggs, separated
• 3 level tbsp plain flour, sieved
• 1 level tbsp ground almonds
• 1 tsp vanilla extract
• 70ml skimmed milk
• 1 level tsp icing sugar, to dust
• Fat-free natural fromage frais, to serve

1. Preheat your oven to 18oc/fan 160c/gas mark 4. Lightly spray a shallow 20cm-diameter baking dish with Fry Light.
2. Put the plums, orange zest, cinnamon, cardamom, allspice and 2 tbsp sweetener in a mixing bowl and toss well. spoon the mixture into a baking dish.
3. put the egg yolks and remaining  sweetener in another bowl and beat, using an electric hand whisk, until pale and fluffy. fold in the flour, ground almonds, vanilla extract and milk.
4. put the egg whites in a clean glass bowl. beat with an electric hand whisk on a medium speed until they form soft peaks when the blades are lifted. fold the egg whites gently into the batter.
5. Spoon the batter over the fruit and bake in the middle of the oven for 20-25 minutes, or until the batter is puffed and golden. Allow the clafoutis to cool slightly, then dust with the icing sugar and serve immediately with a dollop of fromage frais.

Tandoori Chicken

BBQ Tandoori Chicken

This recipe is taken from the March/April 2012 Slimming World magazine and uses lamb instead of chicken.

Serves: 4

Ready in about: 40 minutes, plus overnight marinating

Syns: Free on Extra Easy, Free on Original

• 1kg chicken cut into chunks
• 200g fat-free natural yoghurt
• 6tbsp tomato puree
• 4tbsp tandoori curry powder
• 1cm piece fresh ginger, peeled and finely grated
• 1tsp hot chilli powder
• 3tsp sea salt
• 3tbsp lemon juice

1. Put the lamb chunks in a dish in a single layer. Mix together the yoghurt, tomato puree, curry powder, ginger, chilli powder, 2 tsp of sea salt and lemon juice.
2. Rub the mixture onto the chicken pieces.
3. Cover and leave to marinate in the fridge for 4 – 5 hours, or overnight if time permits.
4. Preheat your oven (or bbq 😉 to 220c/200c fan/gas mark 7. Line a baking tray with baking paper. Thread the chicken onto skewers and place on a baking tray.
5. Cook for 12-15 minutes, or until the chicken in cooked.

Sichuan Pork

This is a recipe taken from the October 2012 Slimming World magazine.

Serves 4

Ready in about 20 minutes

Syns: 1 on Extra Easy

• 250g tenderstem broccoli, halved lengthways
• Fry light
• 700g thin-cut pork loin chops, all visible fat removed, cut into bite-sized pieces
• 2 large carrots, peeled and sliced diagonally
• 1 red pepper, deseeded and cut into bite-sized pieces
• 4 spring onions, sliced
• 4 celery sticks, sliced diagonally
• 2 garlic cloves, finely chopped
• 2 tsp Sichuan peppercorns, crushed
• 2 tbsp tomato puree
• 2 level tbsp sweet chilli sauce
• 8 tbsp chicken stock

1. Boil the broccoli for 3 minutes or until just tender. Drain, cover and set aside.
2. Place a wok or a large frying pan sprayed with Fry Light over a high heat. When hot, add the pork and stir fry for 3 minutes or until just beginning to brown. Add the carrots and stir-fry for a further 5 minutes, or just until they are beginning to soften and the pork is golden.
3. Add the red pepper, spring onions, celery and garlic and stir-fry for 2 minutes. Add the peppercorns, tomato puree, sweet chilli sauce and stock and stir fry for a further minute.
4. Stir in the cooked broccoli, heat for 1-2 minutes, then serve.