Mushroom and Green Bean Bhaji

This a lovely side dish that goes with any curry, especially my Chittinad Chicken Curry or grilled chicken or fish, even a nice steak.
Perfect for vegetarians as a main dish too. Syn free on extra easy and full of super free, Great for an SP day too.

Ingredients

1 onion

3 garlic cloves

1 tsp turmeric

1 tsp chilli powder

1 tsp ground cumin

1 tsp ground coriander

salt to taste

1 tbsp tomato puree

8oz mushrooms quartered

8oz green beans chopped into 3

Method

Blitz the onion and garlic until smooth, mix together all the spices.

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.

Gammon and Roasted Vegetable Pasta

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!!!!

This dish is syn free and full of super free.

Preheat oven gas mark 5, 200c, 400f.

Ingredients

1 onion chopped

1 pepper sliced

1 tbsp capers

2 tomatoes halved

1 gammon steak fat removed and diced

8 mushrooms sliced

2 cups cooked pasta

1 tsp Cajun seasoning

Method

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.

In a pan sprayed with frylight, fry the gammon until cooked through, then remove. Then fry the mushrooms until golden.

Warm the pasta in a covered microwave bowl for 2 minutes. 

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.

Tuna and Vegetable Baked Eggs

This dish was inspired by a trip we took to Tunisia, the dish there is called a Shukshuka, this is my take on it.
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!!!

This dish is great for an SP day.

I would like to say this pan served two but it didn't i ate it all myself!!

Ingredients

1 onion chopped
8oz mushrooms sliced
2 jarred red peppers sliced
1 courgette sliced and mooned
1 tin of tomatoes
1 tsp Cajun seasoning
1 tbsp capers
1 tin tuna in brine
2 eggs
salt and pepper to taste

Method

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!!!

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.

One Pot Mexican Rice

All cooked in one pot!! Not much washing up, quick and easy, what more could you want??
Oh yea you also have a very tasty syn free on extra easy meal or side dish.
This is lovely paired up with a juicy salmon fillet or chicken.

The whole pan served 2/4 people depending how hungry you are.

Ingredients

1 onion diced
8oz cremini mushrooms sliced
1 courgette diced
1 garlic cloves chopped
1 red chilli chopped
1 red pepper diced
1 tin tomatoes chopped
1 tsp chilli powder
1 tsp ground cumin
1 tin black beans drained and rinsed
1 cup rice
1.5 cups water
handful chopped coriander
juice of 1 lime
salt and pepper to taste

Method

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.
Stir in the coriander and lime juice.

One Pan Brunch

If you don't want a lot of cleaning up and fancy a fry up this dish is just for you!!
I used 2 syns in this dish on the sausages. I used weight watcher sausages at ½ syn each.
But if you want it syn free just leave out the sausages. You can put whatever you want into it.

Ingredients

4 low fat sausages halved
6 rashers bacon with all the fat cut off
8oz mushrooms sliced
12 cherry tomatoes halved
2 eggs

Method

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.

Roasted Vegetable Tortilla

I first made this dish to take on a picnic, it went down so well unfortunately there was no left overs.

Now i make it for all occasions also i have it for lunch, dinner, brunch, and even breakfast, it even makes a great snack.

It tastes great hot or cold. It is jam packed full of superfree and you can use whatever veggies you like.

Best of all it is synfree on extra easy!!

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.

Preheat oven 200c, 400f, gas mark 5

Ingredients

1lb maris piper or any waxy potato diced

8oz cremini mushrooms quartered

1 red pepper diced

1 onion diced

1 small sweet potato diced

1 garlic clove minced

6 eggs whisked

1 tsp Italian seasoning

salt and pepper

Method

Whisk together the egg garlic and salt and pepper, set aside.

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.

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.

Delicious with a big salad with a balsamic vinegar dressing.

Gammon, Hash Omelette

I cooked a gammon joint in the slow cooker and it came out amazing, i added nothing to it, just the joint and cooked it on low for 8 hours.
It was used for snacks, sandwiches, salads and this delicious omelette.
It is syn free on extra easy.

Ingredients

3 eggs beaten
salt and pepper
200g cooked gammon chopped
250g mushrooms chopped
½ onion diced
½ cup jalapeños
1 tsp Cajun seasoning

Method

In a frying pan sprayed with butter frylight, fry the onions and mushrooms until golden, season with salt and pepper, add the Cajun seasoning, fry for 1 minute, add the gammon and fry for 1 minute. Pour over the egg cook for 2 minutes, then place under a grill until just cooked through, and serve.

Steamed Thai Salmon

This is a beautiful light Thai dish, full of flavour!!

The original recipe called for the salmon to be grilled but i decided to steam the salmon instead as it remains nice and moist and enhances the flavours, plus it is healthier.

I served it with stir fried vegetables and noodles. I used the marinade from steaming it as a sauce for the vegetables and noodles, so the flavour ran through the whole of the dish.

I used a wok and a bamboo steamer. I put a plate in the steamer with the salmon and marinade on top. A trick to getting the plate back out the steamer is to put a clean new j cloth under the plate with the edges hanging over the side of the steamer, then you can take the plate out with the cloth, and that way you won't spill anything, as you are left with lots of lovely juices that you don't want to waste!

This dish serves two and is 1 syn each on extra easy.

Ingredients

1lb salmon fillet

1 inch ginger

2 red chillies

3 garlic cloves

¼ cup light soy sauce

1 tbsp fish sauce

1 tbsp rice vinegar

1 tsp sesame oil 2 syns

handful thai basil leaves torn

A selection of vegetables of your choice, enough for two. I used broccoli, mushrooms, peppers, chilli, spring onions and thai basil.

Dried egg noodles, cooked as per packet instructions.

Method

In a blender blitz the chilli, ginger and garlic, divide it into two portions.

In a bowl mix together the rest of the ingredients apart from the salmon. Add one portion of the chilli mixture to the sauce.

Place the salmon on a plate and put into the steamer on top of a j cloth, pour half the marinade over the salmon, leave for 10 minutes.

Fill the wok with water, up to the where the bottom of the steamer will sit, bring to a boil, place the steamer in the wok, turn the heat down to a simmer, and cook for 10 minutes, or until the fish is cooked to your liking.

Take the steamer out the wok and with the j cloth lift out the plate, be careful it will be very hot.

Empty the water out the wok and spray with frylight, add the broccoli and mushrooms and stir fry for 2 minutes, then add the rest of the vegetables  and the second portion of the chilli mix, stir fry for 1 minutes, then pour in the remaining sauce and any juices from the salmon, stir fry for 1 minute, add the cooked noodles to the wok, warm through then serve with the salmon.

Butternut Squash, Mushroom and Gorgonzola Pilaf

This is a warming, earthy dish, full of herby woodland flavours. You have the woodiness of the mushrooms, sweetness from the squash and a creamy sharp bite from the cheese. It is all brought together by the wild and basmati rice.

The cheese is optional, if you do use it, it is 4.5 syns for 25g on extra easy, unfortunately you can't use it as your healthy extra A.

preheat oven 200c, 400f, gas mark 5

Ingredients

½ a butternut squash, peeled and diced

1 large onion chopped

3 garlic cloves finely chopped

1 punnet of button mushrooms halved

1 cup basmati and wild rice rinsed

2 cups vegetable stock

15g dried wild mushrooms rehydrated and finely chopped

1 tsp finely chopped sage

1 tsp italian seasoning or mixed herbs

handful of chopped coriander leaves

50g gorgonzola optional

salt and pepper

Method

Lay the squash out of a tray sprayed with frylight, spray the squash and season, roast in the oven for 25/30 minutes.

In a large pan with a lid, fry the onions in frylight until soft, add the garlic fry for 1 minute then add the mushrooms and fry until golden, stir in the rice and toast for 1 minute. Stir in the stock and add the herbs, season and cover, simmer for 20 minutes or until the rice is cooked through and all the stock has dissolved.

Remove from the heat, stir in the coriander, squash and cheese, then serve.

Sausage Casserole

An easy dish that you just throw together and let cook, it tastes terrific and is pure comfort food, you can have it by itself or with pasta, potatoes, rice.
The sausages are synful but everything else is free and it is full of super free.
I used Sainsburys Cumberland low fat sausages which are 0.5 syns each.

Ingredients

1 package of sausages
1 onion chopped
8 oz mushrooms chopped
1 red pepper diced
1 tin tomatoes
2 garlic cloves chopped
1 tbsp italian seasoning
2 carrots sliced
1 tin baked beans
200ml beef stock
salt and pepper


Methods

In a pan sprayed with frylight brown the sausages. put into the slow cooker. Fry the mushrooms until they are golden and add to the slow cooker, add the rest of the ingredients stir together and cook on low for 8 hours.

Chicken and Rosemary Casserole

I love the winter when all the one pot and warming comfort foods come out, just like this lovely chicken casserole, just what you need on a cold frosty night.

This is a cheats casserole though as it doesn't need hours of cooking.

Ingredients

4 chicken breasts roasted with rosemary

4 rashers of bacon with all fat cut off sliced

1 onion chopped

8oz mushrooms sliced

bunch of asparagus

600ml chicken stock

1 sprig rosemary finely chopped

1 tbsp flour 3.5 syns

½ tsp celery salt

fresh ground black pepper

Method

Fry the onions until they are soft, add the bacon and mushrooms and fry until golden, stir in the flour celery salt, pepper and rosemary and cook for 2 minutes, pour in the stock and bring to a boil, return to a simmer and add the asparagus and simmer for 20 minutes, until the asparagus is cooked and the sauce has thickened, and serve.

Mushroom Melt

Pure comfort food!! Nutty gooey cheese, sweet caramelised onions and nutty woody mushrooms in a crisp coating. Goes perfectly with a hot steaming bowl of soup!!

Syn free on extra easy if you use your healthy A & B

Ingredients

1 large onion sliced
8oz mushrooms sliced
1 garlic clove finely chopped
1 tsp mixed herbs
30g gruyere cheese grated
2 slices wholemeal bread 400g loaf

Method

In a large pan sprayed with butter frylight, over a medium heat fry the onions until they are soft and caramelised golden, should take about 30 minutes, if they start to get a bit too brown before they are soft, sprinkle with water. when cooked remove from pan and keep warm.
Spray the pan with more frylight and fry the mushroom until they are soft and golden, add the garlic and herbs and cook for 2 more minutes, return the onion to the pan and mix together.
In a bowl mix the cheese into the mushrooms, pile the mixture between the slices of bread fry each slice with butter frylight and cook between a panini press or in a frying pan, till golden on both sides.

Chipotle Chicken Sweet Potato

I found a recipe for Chipotle Chicken on Pinterest, and it looked good, I was always told you eat with your eyes. I decided to adapt it for Slimming World.

You have the spiciness and smokiness of the chipotle and the sweetness of the sweet potato with a tang from the cheese.

I also had some rice left over from last nights meal so decided to mix that in too, and it works very well.

The whole dish is 1 syn on extra easy, so if serving two it's only ½ syn per person.

Preheat oven 200c, 400f, gas mark 5

Ingredients

2 large sweet potatoes baked

2 chicken breasts roasted and shredded

2 tbsp chipotle paste 1 syn

1 tsp chilli powder

1 tsp ground cumin

1 tsp dried oregano

1 tbsp lime juice

2 garlic cloves grated

salt and pepper

8oz mushrooms chopped

1 red pepper chopped

1 onion chopped

1 cup cooked rice

handful coriander leaves

80g reduced fat cheese

Method

Mix together the chipotle paste, chilli powder, ground cumin, dried oregano, lime juice and grated garlic, season with salt and pepper, set aside.

In a frying pan sprayed with frylight fry the onions till golden, add the mushrooms and fry till golden, then add the red peppers, fry for 2 minutes, stir in the chicken, rice, coriander and sauce, heat through for 2 minutes.

Cut the sweet potatoes in half, scoop out most of the middle, spray the inside of the skins with frylight and put back in the oven for 10 minutes. Save the middles for another meal.

Stuff the potato with the chicken mix then bake for 10 minutes, sprinkle with the cheese and put bake in the oven till the cheese has melted.

Serve with a green salad.

Cajun Bacon and Mushroom Cheeseburger

I already have a burger recipe on here, but i thought i would design a different flavoured one and add a few more toppings.
To say it went down well is an understatement, my husband went mad for them and they go so well with the cajun fries.

Makes 4 burgers

Ingredients

500g extra lean mince beef (5% or less)

2 tsp Worcester sauce

½ tsp garlic salt

½ tsp freshly ground black pepper
3 tsps cajun seasoning
2 onions sliced
4 rashers of bacon fat cut off
8 open cup mushrooms

4 small wholemeal rolls

4 slices of low low toastie cheese

Method

Mix together the beef, worcester sauce, garlic salt, 1 tsp of the cajun seasoning and pepper, make into 4 patties and chill for 30 minutes.

Heat a frying pan with frylight and fry the onions over a medium low heat until they are soft and golden for about 40 minutes.
In another pan sprayed with frylight cook the bacon and mushrooms, set aside and keep warm.
Wipe out the pan and spray with frylight again and brown the rolls on the insides.

Sprinkle the patties with the remaining cajun seasoning and fry the patties for 3 minutes, don't move or fiddle with the patties until they are to be turned over. Once you have turned them, cover them with a bowl to steam for 2 minutes then top the patties with a slice of cheese, cover again till the cheese has melted.
Put a layer of the caramelised onions on the bottom of the roll and add 2 mushrooms, top with the patty then the bacon and put the lid of the roll on, repeat with the rest of the burgers. Serve with synfree cajun fries.

Paprika Pork One Pot

This recipe is an adaptation of the Paprika Pork in the Slimming World Family Feast on a Budget recipe book.

I have added orzo to the recipe to make it a one pot dish. I also omitted the yogurt as i personally thought it was creamy enough without it.

Syn free on extra easy.

Ingredients

1 large onion cut into wedges

1 red pepper diced

1 pork tenderloin all fat removed and diced

8 oz cremini mushrooms

1 red chilli sliced

2 garlic cloves finely chopped

2 tbsp paprika

500 ml chicken stock

1 tbsp red wine vinegar

1 cup orzo pasta

handful of roughly chopped coriander leaves

6 tbsp fat free yogurt (optional)

Method

In a large pan sprayed with frylight fry the onions till golden, add the pork and brown. Add the peppers and mushrooms and fry till golden, then add the chilli and garlic, fry for 1 minute. Stir in the paprika and red wine vinegar, then pour in the stock and season. 

Bring to a boil then add 1 cup of orzo pasta, stir, cover and simmer for 20 minutes.

If using the yogurt, take the pan off the heat and stir it in. Sprinkle over the coriander and serve.

Cajun Salmon Hash

I had a piece of salmon that had to used up in the fridge and was craving comfort food, so looked to see what else i had laying around and came up with this recipe.

It is along the same lines of the Chicken Hash, but with a few different flavours.

It is syn free on extra easy.

Preheat oven 200c, 400f, gas mark 5

Ingredients

4 large potatoes peeled and diced

1 lb salmon fillet

8 oz cremini mushrooms thickly sliced

1 red pepper diced

1 cup jalapenos

1 onion diced

1 tbsp cajun seasoning, devided into 3

1 tbsp worcester sauce

salt and pepper to season

2 duck eggs

Method

Spray a baking sheet with frylight and lay out the diced potatoes spray the potatoes, sprinkle over ⅓ of the cajun seasoning and season, bake in the oven for 30 minutes, turning and spraying again half way through.

Spray an ovenproof dish with frylight, put the salmon in the dish and spray with frylight and sprinkle over ⅓ of the cajun seasoning and season, bake for 8 minutes.

Spray a large frying pan with frylight, fry the onions till they start to soften, add the mushrooms and pepper and fry till golden, sprinkle over the remaining cajun seasoning, worcester sauce and season, add the jalapenos and fry for 2 minutes, stir in the cooked potatoes and serve up, flake over the salmon and top with a fried egg.

Spaghetti Bolognese

This is a deliciously tasty bolognese sauce, which is completely syn free on extra easy, the parmesan is optional, and you can always use your healthy extra A for it.
The sauce is great for a lasagne, topping for a jacket potato, with syn free chips or wedges or as a base for a cottage pie.

Serves 6

Ingredients

500g extra lean beef mince 5% fat or less
1 large onion chopped
2 carrots chopped
2 garlic cloves finely chopped
8 oz mushrooms sliced
1 pepper pepper diced
1 tin of chopped tomatoes
500ml passata
1 tbsp tomato puree
1 tbsp balsamic vinegar
2 tsp worcester sauce
1 tbsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp celery salt
500ml beef stock

1 packet of spaghetti cooked as packet instructions

Method

In a large pot sprayed with frylight, fry the mince until it is browned, remove from pan and set aside.
Respray the pot and fry the onions till golden, add the carrots, mushrooms and pepper and fry for 2/3 minutes, then add the garlic
. Return the meat to the pot, mix together and add all the tomato ingredients, stir in the rest of the ingredients, bring to a boil, then simmer on a low heat for 2-3 hours.
Serve with the spaghetti, sprinkle with parmesan.

Chinese Lemon Chicken

A fake away to be proud of! This dish is light and refreshing with a kick and a lot less syns than from a Chinese Restaurant, and taste so much better too!

The whole dish is only 5 syns on extra easy.

Ingredients

1 level tbsp potato flour (3 syns)
2 large skinless and boneless chicken breasts sliced
1 tbsp shaoxing rice wine (1 syn)
1 red pepper diced
1 yellow pepper diced
8 oz oriental mushrooms
1 cup edamame beans
1 onion chopped
juice of 1 lemon
200ml chicken stock
1 tsp sweetener
3 tbsp light soy sauce
1 garlic clove grated
1 red chilli finely chopped
1 inch ginger grated
1 tbsp chilli sauce (1 syn)


Method

Mix the sliced chicken with the potato flour and season.
To make the sauce mix together the lemon juice, chicken stock, sweetener, soy sauce, garlic, chilli, ginger and chilli sauce.
In a hot wok sprayed with frylight stir fry the chicken until it turns opaque then pour over the rice wine and stir fry until liquid has gone, add the onion, peppers and mushrooms and stir fry for 1 minute. Pour in the sauce and bring to a boil then simmer until the sauce has thickened and the chicken is cooked through.
Serve with egg fried rice.