tag:blogger.com,1999:blog-89086056622932619832024-03-06T02:02:53.194+00:00 Slimming World DelightsHealthy recipes for everyone, especially anyone on Slimming World. With extra easy syn amounts.Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-8908605662293261983.post-14753780122820801682015-02-27T10:15:00.001+00:002015-02-27T10:15:57.019+00:00Barbacoa Beef Wraps<div class="separator" style="clear: both; text-align: center;">
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This dish is so easy to make, you just throw it all in the slow cooker and wait!! I have used romaine lettuce leaves instead of wraps, which makes it less synful and you get a lot more super free. You can top the meat with anything you like, i only used coriander, chilli and yogurt, but you could use peppers, refined beans, cheese, salsa, avocado, but remember to syn the things that aren't free!!<br />
The whole dish is 2 syns, but it served 4/6.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8zG1ySUN1k4MkphmHysGpY80l5VAvK81Xapsb21jhcpkFy165UjT9HSO8mLnfqZgyfJV7FcPppT5l87aP-gVG00IMKsFfCBgFIz8_Kz2ZNWUDXU7Z1x1GD6ghLRn5v3vIs27TgRKL5Q/s1600/20150221_194000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8zG1ySUN1k4MkphmHysGpY80l5VAvK81Xapsb21jhcpkFy165UjT9HSO8mLnfqZgyfJV7FcPppT5l87aP-gVG00IMKsFfCBgFIz8_Kz2ZNWUDXU7Z1x1GD6ghLRn5v3vIs27TgRKL5Q/s1600/20150221_194000.jpg" height="300" width="400" /></a></div>
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<b><br /></b>
<b>Ingredients</b><br />
<b><br /></b>
3lb braising steak cut into 2 inch chunks<br />
4 garlic cloves<br />
1 onion<br />
2 tbsp chipotle paste <b>2 syns</b><br />
juice of 2 limes<br />
2 tbsp cider vinegar<br />
3 bay leaves<br />
1 tbsp ground cumin<br />
1 tbsp dried oregano<br />
2 tsp salt<br />
1 tsp black pepper<br />
2 cloves<br />
200ml beef stock<br />
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<b>Method</b><br />
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In a blender blitz the onion and garlic until smooth with a tbsp of water.<br />
Mix all the ingredients together then put into a slow cooker and cook on low for 8 hours.<br />
When the meat is cook shred it in the slow cooker and let it cook for 10 more minutes so it absorbs the juices. Remove with tongs or a slotted spoon so it is not too wet in the wrap.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com1tag:blogger.com,1999:blog-8908605662293261983.post-88357636482842030802015-02-25T15:00:00.000+00:002015-02-25T15:00:08.132+00:00Mushroom and Green Bean Bhaji<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42L5cuv_hwrZ0cSHyHjcpEGmF_M8MPCJTSTG2X3udTmv5-LeThOgoEsm3yShA4KvW135xin3m_01HQ6R8qS15ifpqA0kEnH2EaZ73_doLIkq-RSVAGtrr_na2aQ0HiXd-jImGFe2Ps0Q/s1600/20150219_200031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42L5cuv_hwrZ0cSHyHjcpEGmF_M8MPCJTSTG2X3udTmv5-LeThOgoEsm3yShA4KvW135xin3m_01HQ6R8qS15ifpqA0kEnH2EaZ73_doLIkq-RSVAGtrr_na2aQ0HiXd-jImGFe2Ps0Q/s1600/20150219_200031.jpg" height="300" width="400" /></a></div>
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This a lovely side dish that goes with any curry, especially my<a href="http://slimmingworlddelights.blogspot.co.uk/2015/02/chettinad-chicken-curry.html"> Chittinad Chicken Curry</a> or grilled chicken or fish, even a nice steak.<br />
Perfect for vegetarians as a main dish too. Syn free on extra easy and full of super free, Great for an SP day too.<br />
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<b>Ingredients</b></div>
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1 onion</div>
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3 garlic cloves</div>
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1 tsp turmeric</div>
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1 tsp chilli powder</div>
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1 tsp ground cumin</div>
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1 tsp ground coriander</div>
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salt to taste</div>
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1 tbsp tomato puree</div>
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8oz mushrooms quartered</div>
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8oz green beans chopped into 3</div>
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<b>Method</b></div>
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Blitz the onion and garlic until smooth, mix together all the spices.</div>
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In a large pan sprayed with frylight, fry the onion mixture for 2 minutes over a low heat so as not to burn, then mix in the spices, salt and tomato puree. Have a cup of water ready. Add a tbsp of water to the mixture and keep stirring so the spices don't stick to the pan, keep doing this for about 5 minutes, you should end up with a sauce. Add the mushrooms and green beans, simmer until they are cooked through about 10 minutes, keep adding water if needed and stirring occasionally.</div>
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com2tag:blogger.com,1999:blog-8908605662293261983.post-57375235602334551742015-02-25T14:17:00.000+00:002015-02-25T15:01:22.487+00:00Chettinad Chicken Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdbWB6iDuumHdNVKJXJVdGduhPegxgoUdacdvnuCdWZJHq7Z38_nc-shVAFdtngHqIqoIEX88JsWBdyEV2g-AAzN5tMeu04ZInSfcaqBltPVLIDn3-mi0cMs6n3n43nbMT1n4llvPURg/s1600/20150219_195941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdbWB6iDuumHdNVKJXJVdGduhPegxgoUdacdvnuCdWZJHq7Z38_nc-shVAFdtngHqIqoIEX88JsWBdyEV2g-AAzN5tMeu04ZInSfcaqBltPVLIDn3-mi0cMs6n3n43nbMT1n4llvPURg/s1600/20150219_195941.jpg" height="300" width="400" /></a></div>
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I love this curry!! It has fast become my favourite one to make and of course eat....<br />
You can make it as spicy as you like, by adding more chillies. It has desiccated coconut in it, but that is optional if you don't want the syns.<br />
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<b>Ingredients</b><br />
<b><br /></b>
3 garlic cloves peeled<br />
2 inches ginger peeled<br />
6 boneless, skinless chicken thighs with all fat removed quartered<br />
1 tsp turmeric<br />
1 onion chopped<br />
2 red chillies sliced<br />
1 tbsp tomato purée<br />
2 tbsp desiccated coconut toasted optional <b>9 syns</b><br />
2 cinnamon sticks<br />
400ml vegetable stock<br />
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<b>Spice Mix</b><br />
<b><br /></b>
fennel seeds, cumin seeds, coriander seeds 2 tsp of each.<br />
1 long dried chilli<br />
1 star anise<br />
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<b>Method</b><br />
<b><br /></b>
Blitz the garlic and ginger with a tsp water until smooth, then mix with the turmeric and massage into the chicken, leave to marinade for at least an hour, if possible over night.<br />
Toast all the whole spices in a pan until aromatic, then grind.<br />
In a pan sprayed with frylight, fry the onion and red chilli seasoned with salt until soft, add the chicken, tomato purée, cinnamon sticks, coconut if using and spices, fry for 2 minutes, pour in the stock and simmer for 30 to 40 minutes.<br />
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I served it with rice and<a href="http://slimmingworlddelights.blogspot.co.uk/2015/02/mushroom-and-green-bean-bhaji.html"> Mushroom and Green Bean Bhaji</a>.<br />
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<b><br /></b>Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com0tag:blogger.com,1999:blog-8908605662293261983.post-48049906647673407212015-02-23T11:05:00.000+00:002015-02-23T11:05:35.095+00:00Thai Style Chicken with Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
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What a lovely meal, as you can see from the picture it is full of super free!! It would be great to serve at a party as people just help themselves. Instead of using synful wraps you use healthy and crisp lettuce leaves. The sauce finishes the wrap perfectly with a zing of sour, a touch of sweet and a slight kick of spicy!! and at 2.5 syns for the whole dish of sauce/marinade, you can practically say it's syn free as you only need about a tsp on each wrap.<br />
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So quick and easy to make apart from the marinading.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCJGh16M66pu9eVWed0kYoJXrbmL4JbAM4kNw0XQNJEAiaCtsOjNMfVp79IktyamvW7UofTq5lgYJEXlSxtjTO2sGHJKFOS0Iu2BErlElhAbo_Bj03i7fYTltx5s-FnBAgUNGk8UpTMg/s1600/20150210_190824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCJGh16M66pu9eVWed0kYoJXrbmL4JbAM4kNw0XQNJEAiaCtsOjNMfVp79IktyamvW7UofTq5lgYJEXlSxtjTO2sGHJKFOS0Iu2BErlElhAbo_Bj03i7fYTltx5s-FnBAgUNGk8UpTMg/s1600/20150210_190824.jpg" height="300" width="400" /></a></div>
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<b>Sauce/Marinade Ingredients</b><br />
<b><br /></b>
3 tbsp rice vinegar<br />
¼ tsp sweetener<br />
2 tsp minced garlic<br />
1 tbsp chilli sauce <b> ½ syn per tbsp</b><br />
¼ cup light soy sauce<br />
2 tsps of freshly grated ginger<br />
1 tsp sesame oil <b>2 syns</b><br />
<b><br /></b>
<b>Rest of Ingredients</b><br />
<b><br /></b>
3 chicken breasts, pounded till ½inch thick<br />
About 8 romaine or iceburg lettuce leaves<br />
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You can use any vegetables you like, i used.<br />
<br />
peppers<br />
spring onions<br />
radishes<br />
coriander leaves<br />
bean-sprouts<br />
Chinese lettuce<br />
red chilli<br />
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<b>Method</b><br />
<b><br /></b>
Mix together all the marinade ingredients, set aside half the sauce and marinade the chicken with the other half for at least an hour, over night if possible.<br />
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Heat a griddle pan until it is smoking, then add the chicken to the pan cooking for about 3 minutes on each side, let it rest for 10 minutes then slice into thin slices.<br />
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Prepare all your vegetables and serve.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com0tag:blogger.com,1999:blog-8908605662293261983.post-38613907638096712312015-01-30T13:45:00.000+00:002015-01-30T13:45:35.896+00:00Salmon with Fennel and New Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOK4oEPnw0YP2XoCwEW3uPtx4ZrfFLHgStldter15KhgXRbeRB8xnsiqE1ubxQxp305SYX_q6yz96zCzb7cSedrJycDrPnSw2DuFn9-T3i6VgylDbDTEHgHPaKlVU20tMjewyhKziEu4/s1600/20150129_191859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOK4oEPnw0YP2XoCwEW3uPtx4ZrfFLHgStldter15KhgXRbeRB8xnsiqE1ubxQxp305SYX_q6yz96zCzb7cSedrJycDrPnSw2DuFn9-T3i6VgylDbDTEHgHPaKlVU20tMjewyhKziEu4/s1600/20150129_191859.jpg" height="300" width="400" /></a></div>
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I have never really been a big fennel fan, i love the anise taste but never liked the texture, but having it roasted with the soft and oily salmon is a match made in heaven. The roasted new potatoes are an extra touch of deliciousness!!<br />
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This dish is syn free and very filling. I like it served with roasted green beans and broccoli.<br />
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Preheat oven gas mark 5, 200c, 400f.<br />
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<b>Ingredients</b><br />
<b><br /></b>
1 onion cut into wedges<br />
2 fennel bulbs cut into wedges keep the green feathery foliage<br />
12 new potatoes halved<br />
handful mint leaves torn<br />
salt and pepper<br />
zest of ½ lemon<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a large pan of boiling water, parboil the potatoes and fennel for 6 minutes, then drain and let steam dry.<br />
Transfer to a tray sprayed with frylight, spray with more frylight sprinkle with salt and pepper and the mint leaves, bake for 30 minutes, tossing half way through, after 30 minutes add the salmon to the tray and sprinkle over the lemon zest and green foliage, bake for 10 minutes, then serve.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com1tag:blogger.com,1999:blog-8908605662293261983.post-77429668393859545642015-01-30T12:54:00.000+00:002015-01-30T12:54:25.448+00:00Gammon and Roasted Vegetable Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MBz7K2SgXqhduSzrhcsGHKggBBByhSShlEOrzLmHDIRDroZk7Qa21xMUs6LkCFbaNjN_y3C06TBLVo0c-59L4nzg7S7I2ufH3xT5GH06hBhCHJs6dh-V01i9jEfhBU8FkaQPzLwr6Ao/s1600/20150129_124625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MBz7K2SgXqhduSzrhcsGHKggBBByhSShlEOrzLmHDIRDroZk7Qa21xMUs6LkCFbaNjN_y3C06TBLVo0c-59L4nzg7S7I2ufH3xT5GH06hBhCHJs6dh-V01i9jEfhBU8FkaQPzLwr6Ao/s1600/20150129_124625.jpg" height="300" width="400" /></a></div>
<span id="goog_942699720"></span><span id="goog_942699721"></span><br />
<br />
I was going through the fridge trying to decide what to have for dinner, I was having a fussy day, but remembered i really enjoyed the roasted vegetables i made the other day, then i noticed some leftover pasta and a gammon steak, so i decided to put it all together. I'm so glad i did as it was yummy!!!!<br />
<br />
This dish is syn free and full of super free.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29gi7TH6t_moIDR9L3-XxkMr7q9DqPCvJSQaiban18Xb2grjYo9WJiTeqkx3tIfP-iFVV-ntO_dSTDnB_VMQUqeFKic_mi9kay_04Yif0VpQ1Fquce-XpwGl4WYz_2OX5BUGmoRgiijA/s1600/20150129_124743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29gi7TH6t_moIDR9L3-XxkMr7q9DqPCvJSQaiban18Xb2grjYo9WJiTeqkx3tIfP-iFVV-ntO_dSTDnB_VMQUqeFKic_mi9kay_04Yif0VpQ1Fquce-XpwGl4WYz_2OX5BUGmoRgiijA/s1600/20150129_124743.jpg" height="300" width="400" /></a></div>
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Preheat oven gas mark 5, 200c, 400f.</div>
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<b>Ingredients</b></div>
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<b><br /></b></div>
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1 onion chopped</div>
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1 pepper sliced</div>
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1 tbsp capers</div>
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2 tomatoes halved</div>
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1 gammon steak fat removed and diced</div>
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8 mushrooms sliced</div>
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2 cups cooked pasta</div>
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1 tsp Cajun seasoning</div>
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<b>Method</b></div>
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<b><br /></b></div>
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In a tray sprayed with frylight place the tomatoes, and scatter the onions and pepper around them, then sprinkle over the capers, season and roast for about 20 minutes.</div>
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In a pan sprayed with frylight, fry the gammon until cooked through, then remove. Then fry the mushrooms until golden.</div>
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Warm the pasta in a covered microwave bowl for 2 minutes. </div>
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When the vegetables are cooked add to the pan, with the gammon and pasta, crush the tomatoes and then stir together until all the pasta is coated, then serve.</div>
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com0tag:blogger.com,1999:blog-8908605662293261983.post-21009224115976636982015-01-29T13:56:00.000+00:002015-01-29T13:56:05.634+00:00Indonisian Chicken Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgO50R4t4qn48eWRLWAmGfuMMhCKUSuj-_RUauCW6TLrvMeOiWbQlIHskWprhsYTYYgWI9Ca1S_2xe-mErSAgkomTEtUFUNynDEMjiuy-XJUo0wc0NUiKad9iyBQYZK5R9k9LuCpCNMc/s1600/20150127_195933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgO50R4t4qn48eWRLWAmGfuMMhCKUSuj-_RUauCW6TLrvMeOiWbQlIHskWprhsYTYYgWI9Ca1S_2xe-mErSAgkomTEtUFUNynDEMjiuy-XJUo0wc0NUiKad9iyBQYZK5R9k9LuCpCNMc/s1600/20150127_195933.jpg" height="300" width="400" /></a></div>
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<br />
This is a very quick and easy meal to make. It has now become one of my husbands favourite dishes that i make. I agree it is very yummy!!!<br />
I love rice and when its paired with very tasty spices and condiments it can't get much better.<br />
You can use whatever vegetables you like in this, i say the more the better!<br />
It isn't syn free but still a lot healthier than a take away.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7cfkCHJHAmpiyc5b5MVOEjBbOqqhUSf0Ow8MCn3i5YfAkxRcH88ThWURpAwYksNcXJv_jJ8dBAGgk9wt_tKZucc6N8DPLumcpRI8JaPzvdPnRWoO52PXLK42PI-qZYfLOAH2JYmLRnw/s1600/20150127_195802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7cfkCHJHAmpiyc5b5MVOEjBbOqqhUSf0Ow8MCn3i5YfAkxRcH88ThWURpAwYksNcXJv_jJ8dBAGgk9wt_tKZucc6N8DPLumcpRI8JaPzvdPnRWoO52PXLK42PI-qZYfLOAH2JYmLRnw/s1600/20150127_195802.jpg" height="300" width="400" /></a></div>
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<br />
Makes 3 large servings<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
1 onion diced<br />
2 garlic cloves finely chopped<br />
8oz mushrooms chopped<br />
1 tsp ground ginger<br />
½ tsp turmeric<br />
1 tsp ground cumin<br />
2 chicken breast diced<br />
3 cups cooked basmati rice<br />
2 tbsp chilli sauce <b>1 syn</b><br />
2 tbsp ketjap manis <b>6 syns depending on brand</b><br />
3 tbsp soy sauce<br />
1 cup bean sprouts<br />
1 cup of sliced Chinese leaves<br />
1 chilli sliced<br />
Juice of ½ a lime<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a wok or large pan sprayed with frylight, stir fry the onions, until soft, then add the mushrooms and stir fry until golden, then add the garlic and chicken, when the chicken is sealed add all the dry spices, stir for 1 minute.then add the rice and stir to combine, add the chilli sauce, ketjap manis and soy sauce, stir through to combine. Add the vegetables and sliced chilli, stir fry for 3 minutes. squeeze over the lime juice and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0UpQQynqN21w3zh9s3CCfJQvWFn0qyNUjRGpCKGmSNH6fVXYrj8IphVIx7sIFaKxEFW6zUmIh4LjlzJJO9-kLLJQ7BjVDynrGo7Q-xrQd8W5mMAYZVlFy7_-vmeD4P-8y7CFxUuT9lw/s1600/20150127_195905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0UpQQynqN21w3zh9s3CCfJQvWFn0qyNUjRGpCKGmSNH6fVXYrj8IphVIx7sIFaKxEFW6zUmIh4LjlzJJO9-kLLJQ7BjVDynrGo7Q-xrQd8W5mMAYZVlFy7_-vmeD4P-8y7CFxUuT9lw/s1600/20150127_195905.jpg" height="400" width="300" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com2tag:blogger.com,1999:blog-8908605662293261983.post-53665282164679409962015-01-29T10:48:00.000+00:002015-01-29T11:33:37.076+00:00Tuna and Vegetable Baked Eggs<div class="separator" style="clear: both; text-align: center;">
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<br />
This dish was inspired by a trip we took to Tunisia, the dish there is called a Shukshuka, this is my take on it.<br />
I basically used up the veggies i had in the fridge and decided to add a tin of tuna to it to bulk it out a bit, so really it is not like the Tunisian dish, but I'm thankful for it's inspiration!! It was still really good and syn free!!!<br />
<br />
This dish is great for an SP day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDtFO0iMEk6cgk1rI9D3DeHGQDWvpQrh_VczO6P945GQ70bxxDWlmQV6wlVg8SbAQr_1eB74vpsdj5d1l31FSU9S3tP6nVgazzoQq-qnmShPIXrm4Ai879ojYRMj2X6FhcApj5tLoiU8I/s1600/20150119_115555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDtFO0iMEk6cgk1rI9D3DeHGQDWvpQrh_VczO6P945GQ70bxxDWlmQV6wlVg8SbAQr_1eB74vpsdj5d1l31FSU9S3tP6nVgazzoQq-qnmShPIXrm4Ai879ojYRMj2X6FhcApj5tLoiU8I/s1600/20150119_115555.jpg" height="300" width="400" /></a></div>
<br />
I would like to say this pan served two but it didn't i ate it all myself!!<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
1 onion chopped<br />
8oz mushrooms sliced<br />
2 jarred red peppers sliced<br />
1 courgette sliced and mooned<br />
1 tin of tomatoes<br />
1 tsp Cajun seasoning<br />
1 tbsp capers<br />
1 tin tuna in brine<br />
2 eggs<br />
salt and pepper to taste<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a pan sprayed with frylight, fry the onions until soft, add the mushrooms and fry until golden, then add the peppers and courgette and fry until soft, add the rest of the ingredients apart from the eggs let it simmer for 10 minutes, Make 2 wells in the mixture and crack in the eggs, put under a high grill until the eggs are to your liking, then enjoy!!!<br />
<br />
You could use your healthy A and B with this meal, a nice wholemeal roll to mop up the juices and sprinkle some feta over the top.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com0tag:blogger.com,1999:blog-8908605662293261983.post-19878237066417248022015-01-14T11:50:00.000+00:002015-01-14T11:50:25.775+00:00Fisherman's Soup<div class="separator" style="clear: both; text-align: center;">
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<br />
If you love fish and seafood you with love this soup, light and refreshing, but warming on a cold winters night! Synfree on extra easy, and very filling, full of protein from the fish and there's superfree in there too.<br />
You will notice in my method that i cook the squid for a long time, with squid it either has to be quickly seared or simmered for at least 30 minutes for it be tender.<br />
<br />
This recipe makes 2 large bowls or 4 for starters.<br />
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<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
1 onion finely diced<br />
2 garlic cloves finely chopped<br />
1 red pepper finely diced<br />
1 large carrot finely diced<br />
½ tsp chilli flakes or more if you like it hotter<br />
1 tin tomatoes<br />
750ml fish stock<br />
1 tsp dried oregano<br />
½ tsp celery salt<br />
1 tsp paprika<br />
salt and pepper<br />
2 tbsp capers<br />
1 packet frozen prepared squid, i get mine from Asda, cut into rings, use the tenticules too.<br />
2 tilapia fillets<br />
20 large shrimp<br />
Basil to serve<br />
<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a large pot sprayed with frylight fry the onions until soft, add the carrot, pepper, garlic and chilli flakes, fry for 4 minutes. Pour in the tomatoes and stock then add the herbs and spices.<br />
Add the capers and squid, bring to a boil then simmer for 30 minutes. Add the shrimp and tilapia and simmer until they are cooked through then serve.<br />
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<b><br /></b>Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com1tag:blogger.com,1999:blog-8908605662293261983.post-64988069977442157252015-01-14T11:00:00.000+00:002015-01-14T11:00:46.556+00:00Spicy Beef and Red Pepper Soup with Giant Cous Cous<div class="separator" style="clear: both; text-align: center;">
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<br />
Soup!!! Think i may have to start a page for soups, there is nothing like a hot steaming bowl in this weather and when it's got a little kick it makes it all the better!!<br />
To bulk this dish out i added some giant cous cous and it was fab! It didn't make it heavy but made it slightly more filling.<br />
You could add rice or orzo to it also.<br />
This dish is synfree on extra easy, so even better, you could use some of your syns for a nice chunk of bread to mop the bowl out!!<br />
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<br />
I managed to make 6 portions out of these ingredients.<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
1 kg minced beef 5% fat or less<br />
1 onion finely diced<br />
2 red peppers finely diced<br />
2 garlic cloves finely chopped<br />
1 red chilli deseeded and finely chopped<br />
1 tin tomatoes<br />
500ml passata<br />
500ml beef stock<br />
500ml vegetable stock<br />
1 tsp smoked paprika<br />
1 tsp dried basil<br />
1 tsp dried parsley<br />
1 tsp dried oregano<br />
one large handful of giant cous cous<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a large pot sprayed with frylight brown the minced beef then remove. Add the onions to the pot and fry until soft, then add the peppers, chilli and garlic fry for 2 minutes. Add the rest of the ingredients apart from the cous cous, bring to a boil, return the mince to the pot, cover and simmer for 30 minutes. Stir in the cous cous and cook for about 15 minutes until it is cooked.<br />
<br />
I like to serve mine with some avocado and goats cheese, but remember to syn them if you do.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com1tag:blogger.com,1999:blog-8908605662293261983.post-11006799053061298712014-10-23T11:25:00.000+01:002014-10-23T11:25:59.072+01:00Banana and Peanut Butter Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwh3eh8wHVSkFnQ4BplEF5uFxJymvyDxm486eVI1bIl7Pj-Cnz54yMOjmHI-9-LP4GD7iOCJReHv_8Gu7vQ5wXwDwING9pwt_GGSYT1lKUYXk-JZEtqgLzp_LliITiGIdUM_vROK3Qq7k/s1600/20141021_113348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwh3eh8wHVSkFnQ4BplEF5uFxJymvyDxm486eVI1bIl7Pj-Cnz54yMOjmHI-9-LP4GD7iOCJReHv_8Gu7vQ5wXwDwING9pwt_GGSYT1lKUYXk-JZEtqgLzp_LliITiGIdUM_vROK3Qq7k/s1600/20141021_113348.jpg" height="300" width="400" /></a></div>
<br />
<br />
I had a load of very ripe bananas to use up and no one will eat them in my house of they have gone too far, so i decided to treat the boys to muffins.<br />
I'm so glad i did, as they were lovely!! So moist and light and full of yummy flavours. As i tried one i decided to work out the syns of each muffin and was very surprised when they worked out at only 5 syns each on extra easy. So as they aren't too bad i decided to share them with you all....<br />
The whole batter mix comes to 97 syns so divide that by how many you make.<br />
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<br />
Preheat oven 200c, 400f, gas mark 5<br />
Yields about 20<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
3 ripe bananas<br />
¼ cup, 62.5g maple syrup<br />
¼ cup, 62.5g dark brown sugar<br />
½ cup, 125g fat free greek yogurt<br />
1 large egg<br />
⅓ cup, 83ml skimmed milk<br />
½ cup, 125g reduced fat peanut butter<br />
1 tsp vanilla extract<br />
1 tsp almond extract<br />
1 and ¾ cup, 437.5g plain flour<br />
1 tbsp ground cinnamon<br />
1 tsp baking powder<br />
1 tsp bicarbonate of soda<br />
¼ tsp salt<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a blender blitz together the bananas, maple syrup, sugar, yogurt, egg, peanut butter and extracts.<br />
In a large bowl mix together the rest of the ingredients, then gentle combine the wet and dry until smooth, try not to over mix or the batter will make tough muffins.<br />
<br />
Fill the cases about 2/3 of the way up.<br />
<br />
Bake for 20 to 25 minutes or until a skewer come out clean.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com1tag:blogger.com,1999:blog-8908605662293261983.post-57037255854383943242014-10-23T10:42:00.000+01:002014-10-23T10:42:53.609+01:00Kung Pao Chicken<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
Looks like I'm back on the Asian dishes again. This is one of my husbands favourite Chinese Dishes.<br />
So i decided to adapt the usual one for Slimming World and it turned out quite well.<br />
It's not the usual sticky sweet dish you get from a takeaway but it still has loads of flavour, Personally i don't like the sticky sweet one, but this one was really good!!!<br />
This dish isn't syn free mainly because of the nuts, but they are optional.<br />
This dish serves 2 to 4 people and is 6.5 syns on extra easy without the nuts for the whole pan. If you add the nuts add 7.5 syns.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wZCruhDQgvhAy0O88ebvHV9a3TMyE0Uf-rZtlGa6W16_Kv9flNdJ2ZQtzQXUz6gy-zT7nWQ5qA3nECMFlqVqlnC3FrCpd732knudlYahBPifH-QqcZsRSs_qukWgigDEa4N091cs2eU/s1600/20140921_194643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wZCruhDQgvhAy0O88ebvHV9a3TMyE0Uf-rZtlGa6W16_Kv9flNdJ2ZQtzQXUz6gy-zT7nWQ5qA3nECMFlqVqlnC3FrCpd732knudlYahBPifH-QqcZsRSs_qukWgigDEa4N091cs2eU/s1600/20140921_194643.jpg" height="300" width="400" /></a></div>
<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
<br />
1 tbsp light soy sauce<br />
1.5 tsp corn flour <b>1.5 syns</b><br />
1 tbsp Shaoxing rice wine <b>1 syn</b><br />
3 boneless, skinless chicken breast diced<br />
<br />
1 tbsp Chinese black vinegar, or balsamic vinegar<br />
1 tbsp light soy sauce<br />
1 tbsp hoisin sauce <b>2 syns</b><br />
1 tsp sesame oil <b>2 syns</b><br />
½ tsp sweetener<br />
2 garlic cloves grated<br />
1 inch ginger grated<br />
½ tsp sichuan peppercorns<br />
8 ten dried chillies<br />
8oz oriental mushrooms<br />
8oz tenderstem broccoli<br />
1 onion diced<br />
<br />
<br />
25g cashew nuts optional<br />
<br />
Rice or noodles to serve<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a bowl mix together the first 3 ingredients and add the chicken let it marinade for at least 10 minutes.<br />
<br />
In another bowl mix together the next 7 ingredients set aside.<br />
In a hot wok sprayed with frylight stir fry the dried chillies and peppercorns for 1 minute, add the chicken and fry for 3 to 4 minutes, remove from the wok. Spray the wok with more frylight and fry the onions for 2 minutes, add the tenderstem and mushrooms, fry for 2 more minutes, then add the chicken and chillies back to the pan, pour in the sauce and simmer until the chicken is cooked through, then stir in the cashew nuts if using, serve with the rice or noodles.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com2tag:blogger.com,1999:blog-8908605662293261983.post-10375365775326532252014-10-08T13:29:00.002+01:002014-10-08T13:29:37.105+01:00Slow Cooked Italian Pot Roast<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
I love a great roast on a sunday, but most of the time haven't got the time to do it, so cooking my beef in the slow cooker really helped and the meat was so moist and tender too.<br />
This dish is syn free on extra easy and there is loads of leftovers which could go great with pasta, rice or a jacket potato.<br />
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<br />
You need to make up a onion mix for the dish, it is very simple and makes the dish taste great. Don't worry about the amount of onion in it as you can't taste it in the end.<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
1 large onion sliced<br />
8oz cremini mushrooms sliced<br />
2 carrots roughly chopped<br />
2lb braising steak all fat removed<br />
300 ml beef stock<br />
500 ml passata<br />
3 tbsp tomato puree<br />
1 tbsp italian seasoning<br />
<br />
<b>Onion Mix</b><br />
<b><br /></b>
8 tsp dried onion flakes<br />
1.5 tsp dried parsley<br />
1 tsp onion powder<br />
1 tsp turmeric<br />
½ tsp celery salt<br />
½ tsp salt<br />
¼ tsp sweetener<br />
¼ tsp freshly ground pepper<br />
<br />
Mix them all together.<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a slow cooker, layer the onion, carrot and mushrooms on the bottom, lay the beef on top, sprinkle over the onion mix and pour over the passata and beef stock, mix in the tomato puree and Italian seasoning. Set to cook on low for 8 hrs. Break up the beef and serve covered with the sauce.<br />
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<b><br /></b>Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com1tag:blogger.com,1999:blog-8908605662293261983.post-68417254945025968782014-10-08T11:28:00.000+01:002014-10-08T11:28:33.139+01:00One Pot Pizza Pasta<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
What can i say about this dish, apart from, forget Pizza this is so much better!!!<br />
You can make this syn free or add as many syns as you like, this one has chorizo in it so the whole dish is 6.5 syns on extra easy but it served 3 very big portions.<br />
You basically add any topping you would normally have a pizza. I used chorizo as i didn't have any pepperoni, and I'm so glad i did as it added so much flavour....<br />
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<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
100g chorizo sausage casing removed and crumbled <b>6.5 syns</b><br />
1 pepper diced<br />
8oz mushrooms chopped<br />
1 red onion diced<br />
1 tin tomatoes chopped<br />
500ml passata<br />
1 garlic clove grated<br />
1 tsp dried oregano<br />
1 tsp Italian seasoning<br />
salt and pepper to taste<br />
8oz dried pasta<br />
handful of basil leaves<br />
90g light mozzarella per serving <b>Healthy A please check make as they vary</b><br />
<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a large pan sprayed with frylight, fry the chorizo until golden, remove from pan, add onions to the pan and fry for 2 minutes, add the pepper and mushrooms and fry for 3 minutes. Stir in the tomatoes and passata, garlic and seasoning's, add 400 ml water and the pasta, stir together, return the chorizo to the pan then cover and cook until the pasta is cooked, stirring occasionally so the mixture doesn't stick to the pan. Serve up your portions, then dice the mozzarella and tear the basil leaves and stir into your individual dishes.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com0tag:blogger.com,1999:blog-8908605662293261983.post-21975182220641452632014-10-06T11:09:00.000+01:002014-10-06T11:10:32.788+01:00One Pot Mexican Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtMKjTT1IQ0ihvqdFb7gvUKawawotWgSGMo7xY7umpb6m3g2vcn4Z36IC-ZLi5S5a9T-yG_7v44IwaaeSVTLb-LiBBuaCSEwQuY2UGAjJzZdSoffBXXLDBAt8OPF3epING_H14izpnx8/s1600/20140924_195517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtMKjTT1IQ0ihvqdFb7gvUKawawotWgSGMo7xY7umpb6m3g2vcn4Z36IC-ZLi5S5a9T-yG_7v44IwaaeSVTLb-LiBBuaCSEwQuY2UGAjJzZdSoffBXXLDBAt8OPF3epING_H14izpnx8/s1600/20140924_195517.jpg" height="225" width="400" /></a></div>
<br />
All cooked in one pot!! Not much washing up, quick and easy, what more could you want??<br />
Oh yea you also have a very tasty syn free on extra easy meal or side dish.<br />
This is lovely paired up with a juicy salmon fillet or chicken.<br />
<br />
The whole pan served 2/4 people depending how hungry you are.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLidI7nXSmEBhwIQeZSqAaGSMkGOB-hmGPI0Pr6khfcQ1vhLbyBp3jmDbnRGI8Ukb1v9TjJJAXDGHfiduyFuGgZgmcBnMTNisD0ecGHdIHsghXoM8l5LpRNE1KqzVsifJ9RjQlUtkD-c/s1600/20140924_195821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLidI7nXSmEBhwIQeZSqAaGSMkGOB-hmGPI0Pr6khfcQ1vhLbyBp3jmDbnRGI8Ukb1v9TjJJAXDGHfiduyFuGgZgmcBnMTNisD0ecGHdIHsghXoM8l5LpRNE1KqzVsifJ9RjQlUtkD-c/s1600/20140924_195821.jpg" height="225" width="400" /></a></div>
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<br />
<b>Ingredients</b><br />
<b><br /></b>
1 onion diced<br />
8oz cremini mushrooms sliced<br />
1 courgette diced<br />
1 garlic cloves chopped<br />
1 red chilli chopped<br />
1 red pepper diced<br />
1 tin tomatoes chopped<br />
1 tsp chilli powder<br />
1 tsp ground cumin<br />
1 tin black beans drained and rinsed<br />
1 cup rice<br />
1.5 cups water<br />
handful chopped coriander<br />
juice of 1 lime<br />
salt and pepper to taste<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a large pan sprayed with frylight, fry the onions for 2 minutes, add the mushrooms, pepper and courgette fry for 2 minutes, in blender blitz the chilli and garlic then add to the pan, fry for 1 minute, stir in all the spices and tomatoes, add the black beans, stir in the rice and water, season to taste, bring to a boil then simmer for 20 minutes, stirring occasionally until the rice is cooked.<br />
Stir in the coriander and lime juice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5v7EVJRv7OvuHveh6oirOuerRPsrmJgmhf3RYkG6UpsjbOnbOoEEn8f9gsW10JcBNj8swEa_XU62mAw_Nhlr0SBnDM5HvOpi8Nc_8BX-zLA8rMYj8qWdNFbRnWoIEMBnxNEZBVgHWtQY/s1600/20140924_195537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5v7EVJRv7OvuHveh6oirOuerRPsrmJgmhf3RYkG6UpsjbOnbOoEEn8f9gsW10JcBNj8swEa_XU62mAw_Nhlr0SBnDM5HvOpi8Nc_8BX-zLA8rMYj8qWdNFbRnWoIEMBnxNEZBVgHWtQY/s1600/20140924_195537.jpg" height="400" width="225" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com1tag:blogger.com,1999:blog-8908605662293261983.post-19175641320570382872014-09-25T13:27:00.000+01:002014-09-25T13:27:10.281+01:00Lemon Chicken and Orzo Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlmQfcMsflV2cPYB0DAUtX-QjSIr93w9Z8g5qJmBeFSz9a4HS15Vuo6QhEEE0NdLQHq_lpBFcQRFsWk0qdgoRYeZ1Em86hfAmtxUWBeh062dewzypQcvkoWxEnCbQZxOh5AEc5W-4kek/s1600/20140920_192646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlmQfcMsflV2cPYB0DAUtX-QjSIr93w9Z8g5qJmBeFSz9a4HS15Vuo6QhEEE0NdLQHq_lpBFcQRFsWk0qdgoRYeZ1Em86hfAmtxUWBeh062dewzypQcvkoWxEnCbQZxOh5AEc5W-4kek/s1600/20140920_192646.jpg" height="300" width="400" /></a></div>
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<br />
This soup is really easy to make and tastes amazing! It is light and refreshing but very filling.<br />
full of super free and is syn free on extra easy.<br />
Great on a cold evening or if you are feeling ill.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2ZjQ55KuOK5WMKIjnJDvU1Y7j3-5McnIL0Oc4F0YbfiFDkMDuDAsgKqCqP0QVrxCx0ESwm0wvrJxtHqCwqIJmv4xTs09pRbFaiU_2rOCdWxVj4QcAFBmYTp8j2RXAjqmPeGcCaOI16I/s1600/20140920_192603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2ZjQ55KuOK5WMKIjnJDvU1Y7j3-5McnIL0Oc4F0YbfiFDkMDuDAsgKqCqP0QVrxCx0ESwm0wvrJxtHqCwqIJmv4xTs09pRbFaiU_2rOCdWxVj4QcAFBmYTp8j2RXAjqmPeGcCaOI16I/s1600/20140920_192603.jpg" height="300" width="400" /></a></div>
<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
1 pound of chicken thighs with the skin and all the fat removed cut into inch chunks.<br />
2 cloves of garlic minced<br />
1 onion diced<br />
2 carrots peeled and diced<br />
8oz cremini mushrooms sliced<br />
1 tsp celery salt<br />
½ tsp dried thyme<br />
½ tsp chilli flakes<br />
2 bay leaves<br />
1¼ litres chicken stock<br />
1 cup orzo<br />
1 sprig rosemary<br />
juice of 1 lemon<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a large pot sprayed with frylight, brown the chicken and remove.<br />
Add the onions and fry until golden, add the carrots and mushrooms and fry until tender, stir in the garlic, celery salt, thyme, chilli flakes and bay leaves, fry for 1 minute then add the stock and chicken, bring to a boil then simmer for 20 minutes. Add the orzo and rosemary and simmer for about 15 minutes or until the orzo is cooked. Stir in the lemon juice and serve.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com1tag:blogger.com,1999:blog-8908605662293261983.post-59352545271299723682014-09-18T11:56:00.000+01:002014-09-18T11:56:50.534+01:00One Pot Pasta<div class="separator" style="clear: both; text-align: center;">
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<br />
I found this dish when i was looking for something quick and easy to make as i wasn't feeling well.<br />
I was a bit sceptical about just throwing everything in one pot and cooking it, but it worked and it was delicious!!!<br />
I adapted it so it is syn free on extra easy and as the oil has been left out the starch from the pasta does make it a bit stodgy, but it still tastes great!!<br />
You can put anything you like in this dish, i made mine on an Italian theme.<br />
This dish is syn free on extra easy and serves about 4 people.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9T0jSondYNXFDUrJHmCeC2TUhldo48X2Knm1obIZFwqEcuAT9hm-8dSn0fOJCV9xSc-4PgDY90RGEogpAScjd3iCM4XwB1aADEEibjQ_bqmnZHvYCxbitH1zO-r6knMZz1MI1JnmQq8/s1600/20140917_193319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9T0jSondYNXFDUrJHmCeC2TUhldo48X2Knm1obIZFwqEcuAT9hm-8dSn0fOJCV9xSc-4PgDY90RGEogpAScjd3iCM4XwB1aADEEibjQ_bqmnZHvYCxbitH1zO-r6knMZz1MI1JnmQq8/s1600/20140917_193319.jpg" height="300" width="400" /></a></div>
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<br />
<b>Ingredients</b><br />
<b><br /></b>
500g of any pasta you like.<br />
1 punnet of cherry tomatoes halved<br />
1 small onion sliced<br />
1 vegetable stock cube<br />
2 tbsps capers<br />
2 cloves of garlic sliced<br />
2 tsp italian seasoning<br />
1 tsp chilli flakes<br />
4.5 cups water<br />
salt and pepper to taste<br />
big handful basil leaves.<br />
<br />
<b>Method</b><br />
<b><br /></b>
As the title says, put everything in a large pan, apart from a few leaves which you save for garnish.<br />
Bring the water to a boil, then boil for about 8 minutes until the pasta is cooked and the water has been absorbed. Stir the dish from time to time to stop it sticking on the bottom.<br />
Serve straight away, garnished with the rest of the basil leaves.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com1tag:blogger.com,1999:blog-8908605662293261983.post-17943806871569555332014-09-16T12:30:00.001+01:002014-09-16T12:30:46.752+01:00Thai Seafood Basil<div class="separator" style="clear: both; text-align: center;">
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<br />
I love all Thai food, so when i found this recipe and adapted it for SW i was over the moon!!<br />
You can make it as spicy as you like, by adjusting the amount of chillies and chilli sauce you put in. Add whatever vegetables you want too. It is also great with chicken. The whole dish is only 1.5 syns on extra easy and that's for the chilli sauce, so you can alter that to your taste. 1 tbsp is 0.5 syns on extra easy.<br />
This dish serves 2/4 people.<br />
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<br />
<b>Ingredients</b><br />
<b><br /></b>
1lb of raw squid and prawns<br />
3 birds eye chillies sliced<br />
3 tbsp chilli sauce<br />
2 tsp fish sauce<br />
juice of 1 lime<br />
1 tbsp light soy sauce<br />
big handful Thai basil<br />
1 onion chopped<br />
8oz oriental mushrooms<br />
8oz tenderstem broccoli<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a hot wok, sprayed with frylight, stir fry the onions for 1 minute, then add the broccoli and chillies, stir fry for 1 minute, add oriental mushrooms and stir fry for another minute, add the chilli sauce, fish sauce, lime juice and soy sauce, add the seafood and stir fry until the seafood is cooked, throw in the Thai leaves and serve.<br />
It is great with rice or noodles.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com1tag:blogger.com,1999:blog-8908605662293261983.post-54813303961163104572014-09-16T11:46:00.000+01:002014-09-16T11:46:26.656+01:00Country Potato Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
This potato salad is deliciously creamy and full of flavour, it is fab as a side dish, for a picnic, with a green salad, it is so versatile!!<br />
It isn't syn free but it is so much better than any shop bought potato salad.<br />
The amount of ingredients that i used made enough for 6 servings. The whole dish was only 4.5 syns on extra easy, so split that between 6 and it's next to nothing, and so worth it!!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnL90jHorQshdmWEQRSX7UgYfq2NBUiRCILkkCUR-sH2pbzFw74FXLDfF9x9029tGcc3rlPW6LtdZGO5HoB7X2pJvJ9VD3cQmtBYeUk06iC6SGOMvhV9XS7PcmHkp1UkpktGPleSqafs/s1600/20140912_181136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnL90jHorQshdmWEQRSX7UgYfq2NBUiRCILkkCUR-sH2pbzFw74FXLDfF9x9029tGcc3rlPW6LtdZGO5HoB7X2pJvJ9VD3cQmtBYeUk06iC6SGOMvhV9XS7PcmHkp1UkpktGPleSqafs/s1600/20140912_181136.jpg" height="300" width="400" /></a></div>
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<br />
<b>Ingredients</b><br />
<b><br /></b>
2 lb new potatoes boiled until cooked and cooled<br />
3 hard boiled eggs chopped<br />
3 rashes of bacon with all the fat removed, fried and chopped<br />
3 or 4 spring onions chopped<br />
7 tbsp lighter than light mayonnaise<br />
3 tbsp fat free natural yogurt<br />
2 tsp wholegrain mustard<br />
10 basil leaves chopped<br />
salt and pepper to taste<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a large bowl mix together the yogurt, mayonnaise, wholegrain mustard, salt and pepper, and basil. The gentle stir in the rest of the ingredients, being careful not to break them up. let them rest in the fridge for 30 minutes for all the flavours to infuse.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHi9NxJDoillF4Ohr4N08FDx6_6Dn8KtZ4081yEixTjySgj4aFJDp2l1UbcYsZXuXEbmCRMhJK37qzQcLxJj5TI-lZQKQdJTR6rNksnQm8B_eu2tr8r6h9mj5pHgv8-Dn5JgfIHX1ph8o/s1600/20140912_181108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHi9NxJDoillF4Ohr4N08FDx6_6Dn8KtZ4081yEixTjySgj4aFJDp2l1UbcYsZXuXEbmCRMhJK37qzQcLxJj5TI-lZQKQdJTR6rNksnQm8B_eu2tr8r6h9mj5pHgv8-Dn5JgfIHX1ph8o/s1600/20140912_181108.jpg" height="400" width="300" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com0tag:blogger.com,1999:blog-8908605662293261983.post-42669486644496436072014-09-11T12:07:00.000+01:002014-09-11T12:07:38.962+01:00Orange Chicken and Vegetable Stir Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8TBDVB-hYNQCOvqkaUQsbcdSCaKC7diLI6aWF2ocLNCLN3GEy2gFjQPitR53EC05kviVT8AhAKeSSj5e3vPteQW8fye_vkh9Ehkw7dqdhg2m5j4F4xD0mKt8ocdDCDDLNHt-3yXw2Xo/s1600/20140514_194531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8TBDVB-hYNQCOvqkaUQsbcdSCaKC7diLI6aWF2ocLNCLN3GEy2gFjQPitR53EC05kviVT8AhAKeSSj5e3vPteQW8fye_vkh9Ehkw7dqdhg2m5j4F4xD0mKt8ocdDCDDLNHt-3yXw2Xo/s1600/20140514_194531.jpg" height="300" width="400" /></a></div>
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I was sorting all the photos I have taken of food for this blog and came across these and realised i hadn't shared this gorgeous recipe with you. It's another Asian stir fry, but in my eyes you can't go wrong with a stir fry, especially Asian as they are always so packed with flavour!<br />
<br />
This dish isn't syn free, but it is still better than a takeaway and tastes so much better!!<br />
<br />
The whole pan would serve 2/4 people depending how hungry and greedy you are HA HA!!<br />
The whole dish is 5.5 syns on extra easy, so you do the math........<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3Bav50Dz1ThB1J_I8-6fZ0rdf4_BS1zD9KDMlEo9tTCdZ4UtsFP2nvfiRsDXM-LSai-L9IxW_1j8_ehstC30xBjuGyHfcBCNEWLStFby1oz9HgV4i-8E4wir3lT32qLWXmgpYvt54qA/s1600/20140514_194426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3Bav50Dz1ThB1J_I8-6fZ0rdf4_BS1zD9KDMlEo9tTCdZ4UtsFP2nvfiRsDXM-LSai-L9IxW_1j8_ehstC30xBjuGyHfcBCNEWLStFby1oz9HgV4i-8E4wir3lT32qLWXmgpYvt54qA/s1600/20140514_194426.jpg" height="400" width="300" /></a></div>
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<br />
<b>Ingredients</b><br />
<b><br /></b>
100ml freshly squeezed orange juice <b>2.5 syns</b><br />
2 tbsp light soy sauce<br />
2 tbsp rice vinegar<br />
1 tbsp oyster sauce <b>1 syn</b><br />
1 tbsp orange zest<br />
2 large garlic cloves grated<br />
1 inch ginger peeled and grated<br />
1 tsp honey <b>1 syn</b><br />
2 large chicken breast cubed<br />
1 tsp cornflour <b>1 syn</b><br />
as much mixed vegetables as you like, i used tenderstem broccoli, and oriental mushrooms<br />
1 onion chopped<br />
1 red chilli sliced<br />
<br />
noodles or rice to serve, cooked as per packet instructions.<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a blender blitz together the first 8 ingredients, set aside.<br />
<br />
In a bowl mix together the cubed chicken and the cornflour and season with salt and pepper.<br />
<br />
In a hot wok sprayed with frylight, add the chicken and stir-fry until golden, add the onion, chilli and broccoli and stir fry for 2 more minutes, add the oriental mushrooms and fry for 1 more minute, pour in the sauce and stir fry for 5/6 minutes until the sauce has thickened and the chicken is cooked through.<br />
Serve with the rice or noodles<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbZ6XGjoN6670TnDwIuWBgBxtlVRzUlI3W2jROVQta3PcM47aYmExndYWAkmP6xhifWZJyX0yd8Ew-n_WtqgwqbS_yokAfoiCKke8s_JW4Ccn6XQ8AXm6hHXTfAQoOlxlhy4iGjOW5tc/s1600/20140514_194447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbZ6XGjoN6670TnDwIuWBgBxtlVRzUlI3W2jROVQta3PcM47aYmExndYWAkmP6xhifWZJyX0yd8Ew-n_WtqgwqbS_yokAfoiCKke8s_JW4Ccn6XQ8AXm6hHXTfAQoOlxlhy4iGjOW5tc/s1600/20140514_194447.jpg" height="400" width="300" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com2tag:blogger.com,1999:blog-8908605662293261983.post-64695474881902468082014-09-09T13:15:00.000+01:002014-09-09T13:15:50.342+01:00One Pan Brunch<div class="separator" style="clear: both; text-align: center;">
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If you don't want a lot of cleaning up and fancy a fry up this dish is just for you!!<br />
I used 2 syns in this dish on the sausages. I used weight watcher sausages at ½ syn each.<br />
But if you want it syn free just leave out the sausages. You can put whatever you want into it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEG1QiCIDAOQdMR2Ool5lEb8oHtHHkFXnOdjhk7wPK63N_cP_trKGXcEbdfpLanPgAcY2Bo1SZf4_VhxIq5a3NVlHgspR8GniQNIzldujbRLqiR5BF9LwLVAoYjffavi8fVjdgdfK2s-U/s1600/20140909_120007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEG1QiCIDAOQdMR2Ool5lEb8oHtHHkFXnOdjhk7wPK63N_cP_trKGXcEbdfpLanPgAcY2Bo1SZf4_VhxIq5a3NVlHgspR8GniQNIzldujbRLqiR5BF9LwLVAoYjffavi8fVjdgdfK2s-U/s1600/20140909_120007.jpg" height="300" width="400" /></a></div>
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<br />
<b>Ingredients</b><br />
<b><br /></b>
4 low fat sausages halved<br />
6 rashers bacon with all the fat cut off<br />
8oz mushrooms sliced<br />
12 cherry tomatoes halved<br />
2 eggs<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a large pan sprayed with frylight cook the sausages, remove and set aside, fry the bacon remove cut in half and set aside, Fry the mushrooms until golden, add the tomatoes and return the sausages and bacon. fry for 1 minute then crack in the eggs, fry until they turn white then pop under a grill to cook the top to your liking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDO_kVp9rBWrzxaJk3ETt_e36bgjhxJiOEQu4gR8u9lCnjoGBtAMlCaXgv0q9UAa87zOgwU-u3lmk5l_sm5LRrmVKrqyBSaITC7mU9UB8CdJj_lOZRGaSJRZ6KS-4CPomRSyJVrd6m8c/s1600/20140909_115959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDO_kVp9rBWrzxaJk3ETt_e36bgjhxJiOEQu4gR8u9lCnjoGBtAMlCaXgv0q9UAa87zOgwU-u3lmk5l_sm5LRrmVKrqyBSaITC7mU9UB8CdJj_lOZRGaSJRZ6KS-4CPomRSyJVrd6m8c/s1600/20140909_115959.jpg" height="400" width="300" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com0tag:blogger.com,1999:blog-8908605662293261983.post-51662834371455278052014-09-07T17:38:00.000+01:002014-09-07T17:38:13.180+01:00Mexican Salmon Stack<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6RuJjUEdHNFFawbrtE-isVKBBebyqNfqIyboFPqp4fE9YnycDmjiSnh15f-or5kaNG1kNQbbkEh-c6C0zNuo4DX4YV2xt0afCEISsUBBfF8I2orA2l4k55Ir8yKHx0A2ZMSbEFUCeLQ/s1600/20140906_193611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6RuJjUEdHNFFawbrtE-isVKBBebyqNfqIyboFPqp4fE9YnycDmjiSnh15f-or5kaNG1kNQbbkEh-c6C0zNuo4DX4YV2xt0afCEISsUBBfF8I2orA2l4k55Ir8yKHx0A2ZMSbEFUCeLQ/s1600/20140906_193611.jpg" height="300" width="400" /></a></div>
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<br />
I normally make this dish with chicken, but i had run out so replaced it with salmon and it was just as good.<br />
As you have probably noticed by now from all my recipes, i am very much into comfort food and this recipes fits that category very well.<br />
With all the ingredients i have used this recipe isn't syn free, but the cheese and avocado are optional, although i will say they make the dish. You can use your healthy extra for the cheese. Avocado is 9.5 syns for 100g, which does seem a lot, but i think it is worth it as avocado is very good for you, full of vitamins and minerals, it also boosts your metabolism which is good for weight loss.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicycDaLvpoMbNs3r1ZkznhA0mSBGpUrg9jlAcA0SRIyHmuQzybcPHTc-l_J_7TZgmTh9w56q2QsJqduBjBwP8gr8T0o0M9cqfyW_9fduR6OxW3EywEr0xrw9TjlITXcIshgtejBdVQSSg/s1600/20140906_193528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicycDaLvpoMbNs3r1ZkznhA0mSBGpUrg9jlAcA0SRIyHmuQzybcPHTc-l_J_7TZgmTh9w56q2QsJqduBjBwP8gr8T0o0M9cqfyW_9fduR6OxW3EywEr0xrw9TjlITXcIshgtejBdVQSSg/s1600/20140906_193528.jpg" height="300" width="400" /></a></div>
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Pre heat oven 200c, 400f, gas mark 5<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
16oz salmon fillet<br />
1lb maris piper potatoes diced<br />
2 eggs<br />
200g avocado sliced <b>19 syns</b><br />
70g halloumi sliced <b>use your Healthy A or 25g is 4 syns</b><br />
4 tbsp salsa <b><a href="http://slimmingworlddelights.blogspot.co.uk/2014/09/pico-de-gallo-salsa.html">click for recipe</a></b><br />
<b><br /></b>
<b>Method</b><br />
<b><br /></b>
Spray a baking tray with frylight, lay out the diced potatoes in a single layer, spray with more frylight and season with salt and pepper. Bake for 30 minutes until golden tossing and spraying again half way through.<br />
Roast the salmon fillet for 10 minutes seasoned with salt and pepper on a pan sprayed with frylight.<br />
In a frying pan sprayed with frylight, fry the sliced halloumi until golden on both sides.<br />
Fry the eggs in a frying pan sprayed with frylight.<br />
Now layer the dish, lay the potatoes on the bottom, top with half the salmon fillet, lay the halloumi on top spoon on the salsa, add the avocado and top with a egg.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_ZXcQL94ap9EGJd86BxcxJEOdcjImFKc3TH9qUSdklRTQsX6RzXJahMH73eOS1mmZ52lSb3ZPU3gmOgPEh-SX-iLe-m6fM67PxremI_n4-jvrvJXOOXUx0euum66i-eaYGxsh257ZyM/s1600/20140906_193537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_ZXcQL94ap9EGJd86BxcxJEOdcjImFKc3TH9qUSdklRTQsX6RzXJahMH73eOS1mmZ52lSb3ZPU3gmOgPEh-SX-iLe-m6fM67PxremI_n4-jvrvJXOOXUx0euum66i-eaYGxsh257ZyM/s1600/20140906_193537.jpg" height="400" width="300" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com0tag:blogger.com,1999:blog-8908605662293261983.post-79090337087920420142014-09-07T17:35:00.000+01:002014-09-07T17:42:02.108+01:00Pico de Gallo (Salsa)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tzINaazR1Xc1YZslUCCsZe5kLhF6w5vYc7C1LiFd2kAyW5MXSA0o2B0e8Db8y-2FvNZCVxwGsh-D6BGF_wE1wqXgYgk7J7JCPqXnb7oZMhpbwHUhJMuV2wysXo2vU2N6BlcercitWDs/s1600/20140907_165000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tzINaazR1Xc1YZslUCCsZe5kLhF6w5vYc7C1LiFd2kAyW5MXSA0o2B0e8Db8y-2FvNZCVxwGsh-D6BGF_wE1wqXgYgk7J7JCPqXnb7oZMhpbwHUhJMuV2wysXo2vU2N6BlcercitWDs/s1600/20140907_165000.jpg" height="300" width="400" /></a></div>
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<br />
This is a fantastic salsa!! it is so versatile it goes with anything and is just as great by itself with some chips to dip for a treat!!<br />
It is so easy to make and best of all syn free on extra easy.<br />
I first made this dish to go with the <a href="http://slimmingworlddelights.blogspot.co.uk/2014/09/mexican-salmon-stack.html">Mexican Salmon Stack</a>.<br />
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<b>Ingredients</b></div>
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<b><br /></b></div>
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6 tomatoes deseeded</div>
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1 garlic clove chopped</div>
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juice of 1 lime</div>
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1 onion chopped</div>
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1 red and 1 green chilli deseeded and chopped</div>
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1 tsp ground cumin</div>
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½ tsp chilli powder</div>
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¼ tsp smoked paprika</div>
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¼ tsp salt</div>
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handful coriander finely chopped</div>
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<b>Method</b></div>
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Couldn't be simpler, put everything but the coriander in a blender and blitz until it is all combined and coarsely chopped. Pour into a bowl and stir in the chopped coriander. Refrigerate for at least 30 minutes for the flavours to mingle.</div>
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com0tag:blogger.com,1999:blog-8908605662293261983.post-90641155437395778962014-09-05T11:11:00.000+01:002014-09-05T11:31:21.190+01:00Sichuan Style Pork with Peanuts<div class="separator" style="clear: both; text-align: center;">
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I know this dish isn't syn free, but it's so tasty it is worth the syns, and to be honest, no more syns than a take away. The good thing is you know what's in this and can control the syn value.<br />
I personally think cooking a Chinese meal at home is a lot quicker than ordering and collecting or having a take away delivered. Also the home cooked ones taste so much better, as you can control the heat and sweetness, plus add whatever ingredients you personally like!<br />
I say it's win win all the way!!!<br />
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This whole dish is 4 syns on extra easy without the peanuts or 11 with but this amount will serve 3/4 people.<br />
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<b>Ingredients</b><br />
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<b>Sauce</b><br />
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3 tbsp chicken stock<br />
1 tbsp tomato puree<br />
2 tsp <a href="http://www.gourmetsleuth.com/ingredients/detail/chinese-black-vinegar">chinkiang rice vinegar</a> you can get this in most Asian supermarkets, if your can't get it use balsamic vinegar.<br />
1 garlic glove grated<br />
2 inches of ginger grated<br />
½ tsp sesame oil <b>1 syn</b><br />
¼ tsp sweetener<br />
¼ tsp chilli flakes, more if you like it spicier<br />
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<b>Pork</b><br />
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1 large pork tenderloin, sliced thinly<br />
1 tsp cornflour <b>1 syn</b><br />
1 tsp <a href="http://www.tesco.com/groceries/product/details/?id=276844949">Shao Hsing rice wine</a> again can get this in any Asian supermarket, but it's also in Asda, and Tescos <b>2 syns</b><br />
1 punnet of tenderstem broccoli<br />
1 onion chopped<br />
8oz oriental mushrooms<br />
1 tbsp light soy sauce<br />
1 red chilli sliced<br />
2 spring onions sliced on the diagonal<br />
25g dry roasted peanuts (optional) <b>7 syns</b><br />
dried egg noodles cooked to packets instructions, to serve.<br />
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<b>Method</b><br />
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Mix all the sauce ingredients together then set aside.<br />
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In a bowl combine the pork with the cornflour, then fry in a hot wok sprayed with frylight. When the pork starts to change colour, pour in the Shao Hsing rice wine, after 30 seconds add the broccoli and onions, chilli and soy sauce, stir fry for 2 minutes, then add the mushrooms, Stir in the sauce and stir fry for 3 minutes until it is slightly thickened, stir in the noodles, sprinkle with the spring onions and peanuts and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQpafLRuAftEEqpr7gY3V_kzya6WCbpE_vZCxO1vBO5WXS9TXv5CkKJ0rTuQYaj_i5V17t_xeCaWI6ryeW5ndO7KRY1quCF1OZps-8ckuyMUVB7KnwDd07a5cptuZn-Yqwa3qZLuMhsk/s1600/20140627_185740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQpafLRuAftEEqpr7gY3V_kzya6WCbpE_vZCxO1vBO5WXS9TXv5CkKJ0rTuQYaj_i5V17t_xeCaWI6ryeW5ndO7KRY1quCF1OZps-8ckuyMUVB7KnwDd07a5cptuZn-Yqwa3qZLuMhsk/s1600/20140627_185740.jpg" height="400" width="300" /></a></div>
<b><br /></b>Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com0tag:blogger.com,1999:blog-8908605662293261983.post-78638697501495528112014-09-05T09:49:00.000+01:002014-09-05T09:49:21.728+01:00Roasted Vegetable Tortilla <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqj0__7JuEYBgeM1ky8Dfwa2f9G-dnmAW3-mDYWfmiHGQSEfZqiO05MsMFtgLnI8Rrkrm6nbJ-ZcfBVCUFGw6AhM1H0GBU9gh4dmk_C9R6gNQ9N_IjVnOHK4xCdiRJ5xmwxsg3B4GRJCU/s1600/20140802_185537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqj0__7JuEYBgeM1ky8Dfwa2f9G-dnmAW3-mDYWfmiHGQSEfZqiO05MsMFtgLnI8Rrkrm6nbJ-ZcfBVCUFGw6AhM1H0GBU9gh4dmk_C9R6gNQ9N_IjVnOHK4xCdiRJ5xmwxsg3B4GRJCU/s1600/20140802_185537.jpg" height="300" width="400" /></a></div>
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I first made this dish to take on a picnic, it went down so well unfortunately there was no left overs.</div>
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Now i make it for all occasions also i have it for lunch, dinner, brunch, and even breakfast, it even makes a great snack.</div>
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It tastes great hot or cold. It is jam packed full of superfree and you can use whatever veggies you like.</div>
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Best of all it is synfree on extra easy!!</div>
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This one was made in a 20cm frying pan and depending how hungry or greedy like myself you are will serve 6 to 8 people.</div>
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Preheat oven 200c, 400f, gas mark 5</div>
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<b>Ingredients</b></div>
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1lb maris piper or any waxy potato diced</div>
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8oz cremini mushrooms quartered</div>
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1 red pepper diced</div>
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1 onion diced</div>
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1 small sweet potato diced</div>
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1 garlic clove minced</div>
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6 eggs whisked</div>
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1 tsp Italian seasoning</div>
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salt and pepper</div>
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<b>Method</b></div>
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Whisk together the egg garlic and salt and pepper, set aside.</div>
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On a large baking tray sprayed with frylight spread out all the vegetables so they are in a single layer, spray with more frylight and sprinkle with the Italian seasoning. Bake in the oven for 30 minutes or until golden, tossing them half way through.</div>
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Transfer all the veggies to an oven proof frying pan or dish and pour over the egg mixture, bake in the oven for about 15 minutes or until the egg is set.</div>
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Delicious with a big salad with a balsamic vinegar dressing.</div>
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<br />Anonymoushttp://www.blogger.com/profile/09199185041756549963noreply@blogger.com0