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Thread: TheMissus' Vegetarian Recipes

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    Free Syn Lentil Soup

    I lived on this soup last time I did SW, it's gorgeous and really thick and filling, completely syn free too!

    The recipe below makes about 3-4 bowlfuls, so adjust the amounts accordingly for less BUT you can freeze this soup too which is great for a quick snack or dinner.

    You will need a hand blender.

    Ingredients
    4 medium sized potatoes (I use maris piper)
    3-4 carrots
    1 onion
    red lentils
    4-5 vegetable oxos
    Seasoning to taste

    * Using your large saucepan (biggest of the set, normally about 3-4L capacity)

    * Sprinkle your red lentils into the saucepan. You want to cover the bottom of the saucepan with a layer of lentils so you just cover thebottom of the pan. Any more than this will turn the soup to stodge.

    * Peel and chop your potato, carrot and onion.

    * Crumble your stock cubes into the pan.

    * Fill the pan with cold water.

    * Bring to the boil. Once boiling turn down the heat to simmer for about 40 mins...until the potato and carrot are very soft.

    * Stir regulary or it will stick to the bottom of the pan.

    * Once cooked remove from the heat and using your hand blender, blend until smooth. The consistancy will still be quite thick due to the potatoes and lentils but should be lump free.

    Add salt and ground black pepper to taste.

    Reeeeallly FIT soup, SO much nicer than tinned and completely syn free!

    Just because you fail once, doesnít mean youíre gonna fail at everything. Keep trying, hold on and always, always, always believe in yourself. Because if you donít, then who will? ~ Marilyn Monroe


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    Syn Free Leek & Potato Soup

    Another of my recipes, really simple and tasty.

    The recipe below makes about 3-4 bowlfuls, so adjust the amounts accordingly for less BUT you can freeze this soup too which is great for a quick snack or dinner.

    You will need a hand blender.

    Ingredients:

    3 leeks
    3-4 medium potatoes
    1 onion
    250ml semi skimmed or skimmed milk
    salt and ground black pepper
    4-5 veg oxos

    You will need a hand blender.

    Use your largest saucepan.

    * Peel and chop leeks, potatoes and onion and add to pan.

    * Crumble veg stock into pan.

    * Fill pan with water and bring to the boil.

    * Simmer for 40 mins until veg is soft.

    * Blend with hand blender until lump free.

    * Add milk, salt and pepper and stir.

    * Reheat and serve.
    bakewelltart likes this.

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    Quorn Sausage Hotpot

    Serves 2-3
    Syns - 5 syns for whole dish, approx 2 syns per serving.

    For syn free, boil up some red lentils so they're soft instead of using the soup.

    You can also use other brands of lentil soup but adjust syns accordingly, for example Heniz lentil soup is 8 syns per 400g tin and is a bit tastier.

    You will need a medium to large casserole dish.

    Ingredients

    5 veg oxos
    1 400g tin baked beans
    5 potatoes - peeled and thinly sliced
    4 Quorn sausages (two per person)
    2 Carrots peeled and thinly sliced
    1 tin Weightwatchers carrot & lentil soup (4.5 syns)
    1 onion - sliced and chopped
    1 heaped teaspoon marmite
    1 tbsp tomato puree (0.5 syns) (optional)

    Method

    Firsly put your chosen amount of quorn sausage into the microwave and cook for about 2-3 mins if they're frozen, turning frequently until soft.
    Chop up the soft quorn sausage into slices and put to one side.
    You don't need to microwave defrosted or chilled sausages.

    You can use peeled/sliced potatoes and carrots and put them straight in or you can soften them in the microwave for a few mins first. If you don't soften it will take longer to cook.

    Into the casserole dish throw the potatoes, carrots, chopped onion and sliced sausage.

    In a big jug mix the soup and the tin of beans together and pour over the veg and sausage.

    Into the empty jug crumble the stock cubes and fill up to about 1.5 pints with boiling water, add the marmite and tomato puree and stir.

    Pour this into the casserole dish until the veg/sausage is covered with stock. Add more water to cover if needed.

    Bake in the oven Gas mark 5-6 until the potatoes are soft, normally 2-3 hours.

    You can then season and serve with some veg.

    It's reeeeeally nice and will be my tea for tonight
    Last edited by -Tally- : 4th January, 2011 at 04:11 PM

    Just because you fail once, doesnít mean youíre gonna fail at everything. Keep trying, hold on and always, always, always believe in yourself. Because if you donít, then who will? ~ Marilyn Monroe


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    Baked Bean & Quorn Curry

    Serves 4 (approx 0.5 syns per serving)

    Ingredients

    5 medium potatoes peeled and cubed
    Ĺ bag of quorn pieces
    1 large onion finely chopped
    Ĺ tsp of cumin
    Ĺ tsp of mild chilli powder
    4 tbsp mild curry powder
    1 tsp turmeric powder
    2.5 tbsp tomato puree (2 syns)
    1.25 pints of veg stock made with 3 vegetable oxos.
    400g tin of heinz baked beans

    Firstly peel and cube your potatoes and par boil them. I parboil mine using the microwave by putting them in a big bowl with a little water at the bottom, covering with clingfilm and cooking for 8mins on a cat D microwave, stirring half way through.

    Defrost your quorn pieces before hand or in the microwave.

    Using your big saucepan add the chopped onions and 1.25 pints of veg stock, bring to the boil.
    Add your cumin, turmeric, curry powder, chilli powder and tomato puree and stir.

    Add your softened potato, the quorn pieces and the tin of beans and bring to the boil again.

    Once bubbling turn down and simmer until potatoes and onions are very soft. (normally about 30-40 mins).

    I leave mine to stand for a couple of hours and reheat to serve, seems to taste better and the "sauce" is a bit thicker.

    Serve with basmati rice.

    You can of course add other veg to the pot.
    babycera likes this.

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  5. #5
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    Syn Free Creamy Broccoli & Cauliflower Soup



    Syns - Free
    Serves 4

    Use largest saucepan

    Ingredients
    400g fresh cauliflower and broccoli (or 200g of each)
    4 medium sized potatoes - peeled and thinly sliced
    5 veg oxos
    1 small onion
    250ml semi skimmed milk (HExA)
    Salt and black pepper.

    Throw broccoli, cauliflower and sliced potato into the saucepan.
    Chop onion and add to saucepan.
    Crumble in 5 veg oxos
    Fill pan with water, leaving an inch at the top.

    Bring to the boil then simmer for about an hour or until veg is very soft.

    Blend with a hand blender until smooth.

    Add in milk, salt and pepper.

    Leave to stand as flavour increases & reheat to serve but do not bring to boil. (Or serve straight away)

    It's reeeeeally nice, very tasty and freezes well.
    Last edited by -Tally- : 22nd January, 2011 at 07:33 PM
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    Just because you fail once, doesnít mean youíre gonna fail at everything. Keep trying, hold on and always, always, always believe in yourself. Because if you donít, then who will? ~ Marilyn Monroe


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    Syn Free Spanish Omelette

    Tonights dinner, thought I'd share.

    Serves - 2-4 (depending on portion size served)
    Syn free

    You will need a large, deep frying pan.

    Ingredients

    5-6 eggs
    Splash milk
    84g low/half fat cheddar cheese (x2 HExA)
    half tin of chopped tomatoes, drained
    half tin of marrowfat peas, drained
    2 medium potatoes, peeled and thinly sliced
    Salt & pepper

    (You can replace the toms and peas with fresh if you prefer)

    Method

    Firstly, peel and thinly slice the potatoes. Place in a microwavable bowl with a little water at the bottom, loosely cover with cling film and "parboil" in the microwave until quite soft. Normally 6-7 mins or so (CatD)

    Whisk together the eggs, a splash of milk, salt and pepper in a large jug.

    Add to the jug the tomatoes, cheese, peas and potatoes so that all the ingredients are covered in the egg mixure.

    Heat the frying pan and spray with a liberal amount of frylight.

    Pour in mixture.

    Cook on a medium flame until the bottom is browning then transfer to a hot grill. Obviously leave the handle sticking out so it doesn't get too hot or melt if plastic.

    Once the top has set and goes brown, remove from the heat and check the middle has set inside.

    Serve with whatever you fancy. If you have half the omelette you will use 1 HExA.

    Just because you fail once, doesnít mean youíre gonna fail at everything. Keep trying, hold on and always, always, always believe in yourself. Because if you donít, then who will? ~ Marilyn Monroe


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  7. #7
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    Slow Cooker - Quorn Sweet & Sour

    I made this today for my dinner and it was gorgeous, so thought I would share.

    I made it in a slow cooker.

    Serves 3-4

    Ingredients

    175ml carton of pasatta
    10 tbsp sweetener (I used canderel)
    7-8 tablespoons of malt vinegar
    1 red pepper - sliced thinly
    1 orange pepper - sliced thinly
    1 teaspoon garlic granules
    1 large onion - chopped or sliced
    3/4 pint veg stock made with 2 veg oxos
    1/3 of a fresh pineapple
    3/4 bag quorn chicken style pieces

    Method

    Into your slow cooker place the pasatta, vinegar, sweetener, garlic granules and stock. Stir to mix thoroughly.

    Add in sliced red and orange peppers and onion.

    You can add the pineapple at this stage but will have to syn it and I don't know how many syns it would be...but what I did was just add it at the end on top of my sauce and mix it in, so it's not cooked but warmed by the sauce and should be syn free.

    Cook on low for about 3 hours then turn up to high for an hour or two.

    After 4-5 hours add in your Quorn pieces. Can add them in frozen and cook on high for another hour or two.

    Serve with rice and soy sauce.
    Attached Thumbnails Attached Thumbnails TheMissus' Vegetarian Recipes-img_0213.jpg  
    babycera likes this.

    Just because you fail once, doesnít mean youíre gonna fail at everything. Keep trying, hold on and always, always, always believe in yourself. Because if you donít, then who will? ~ Marilyn Monroe


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  8. #8
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    Ooh - that sounds lovely. I don't have a slow cooker but am thinking of borrowing mum's to see how I get on with it before buying one. Think I'll give this recipe a go - thanks!

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    Quorn Mince Stew

    This has been a family favourite of mine and my mums for years as we're both vege. Thought you guys might enjoy it.

    Serves 3-4
    Use largest saucepan
    Syn free on Green


    Ingredients

    5 medium sized potatoes (I use Maris Piper)
    2 large carrots
    1 small onion
    4-5 veg oxos
    2 heaped tea spoons of marmite
    1/4-1/5 bag frozen sprouts (or fresh, also optional or replace with cauli/broc)
    2 pints of water
    1/2 pack frozen quorn mince

    Method

    Crumble stock cubes into pan
    Add in preferred amount of sprouts
    Peel and thinly slice carrots...add to pot
    Add half pack quorn mince (frozen or chilled, either works fine)
    Peel and cube potatoes, add to pan
    Add 2 generously heaped teaspoons of marmite to pan
    Onion - you can either chop finely and add to pan or peel and add in whole onion for flavour, removing when done. Depends on preference.

    Once everything is in the pan, fill with water...normally 2 pints or until everything is covered, leaving about an inch from the top of the pan.

    Bring to the boil then simmer on a medium heat for about an hour or until carrots and sprouts are very tender. I leave it until my spouts go very soggy and start to break down and they're full of flavour and thicken the stew.

    Serve in a big bowl with some wholemeal bread.
    Attached Thumbnails Attached Thumbnails TheMissus' Vegetarian Recipes-img_0215.jpg  
    Last edited by -Tally- : 9th February, 2011 at 07:54 PM

    Just because you fail once, doesnít mean youíre gonna fail at everything. Keep trying, hold on and always, always, always believe in yourself. Because if you donít, then who will? ~ Marilyn Monroe


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  10. #10
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    Mine is on at the moment but I added some chopped carrot and babycorn to bump up the veg content. Looking forward to having it tonight with vegetable spring rolls.

  11. #11
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    Ooo never thought to add baby corn, I love those!

    Just because you fail once, doesnít mean youíre gonna fail at everything. Keep trying, hold on and always, always, always believe in yourself. Because if you donít, then who will? ~ Marilyn Monroe


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  12. #12
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    TheMissus' Vegetarian Recipes

    Creamy Carrot & Coriander Soup

    0.5 syns on Green
    Serves - 4
    120 kcals per serving

    (image shows 4 servings)

    Need large saucepan and hand blender

    Ingredients


    200g butternut squash
    1/2 teaspoon ground coriander
    200g sweet potato
    (I use pre peeled/chopped pack of butternut squash/sweet potato from Tesco or Asda)
    4 vegetable oxos
    215g tin of butter beans
    3 medium potatoes
    Medium onion
    5 carrots
    125ml semi skimmed milk (1/2 HExA - optional)
    tablespoon tomato puree
    Salt & pepper

    Method

    Add chopped and peeled butternut squash, sweet potato, potato, carrot and onion to pan.
    Crumble in 4 veg oxos
    Add tomato puree and coriander.
    Fill pan with water, leave about an inch clear from top.

    Bring to boil and simmer until all veg is tender.

    Blend with a hand blender.

    Add in milk, drained butterbeans and seasoning and reheat to serve.



    Courgette Frittata

    Syns: Free on Green
    1 HExA for whole dish
    Serves - 1
    488 kcals

    Need - Non stick frying pan

    Ingredients


    3 eggs
    42g low fat cheddar cheese
    2 baby courgettes (or 1 normal size)
    1 medium potato
    1/2 red pepper
    1 small onion
    Frylight

    Method

    Peel and thinly slice the potato, place slices in a microwavable bowl with a little water in the bottom, cover and cook on full power for approx 5 minutes until tender.

    Spray a nonstick frying pan with frylight and heat up.

    Peel and slice the courgette, onion and red pepper and fry until tender.

    Add in potatoes and fry for a few more mins and mix with the veg/onions.

    Mix 3 eggs in a jug and add 2/3rds of the grated cheese and pour over the veg/potato mix in the pan.

    Fry until the bottom starts to set then place pan under a grill until the top sets and is firm to the touch.

    Add the remaining cheese and grill for a few more mins until the cheese bubbles.

    Serve with salad or slice into wedges and have a piece as a tasty snack.


    Tomato & Basil Pate

    This tastes very much like the Cauldron Tomato & Basil Pate but has less syns per serving.

    2 syns per serving on Green
    Serves - 4
    127 Kcals per serving

    Blender or hand blender required

    Ingredients


    1 400g tin of chick peas (drained)
    2 heaped tablespoons of tomato puree (3 syns)
    25g sundried tomato paste (sacla) (5 syns)
    30g Philadelphia light (part HExB)
    1 tbsp vinegar
    1 teaspoon salt
    Pinch of dried rosemary
    2 pinches of dried basil
    Black pepper - generous shake
    1 clove of garlic

    Method

    Place the drained chick peas into a large bowl or pan.

    Using the blender, blend the chickpeas until completely soft with no lumps.

    Press garlic clove in a press and add the garlic to the mixture.

    Add vinegar, salt, tomato puree, sundried paste, rosemary, basil and black pepper to the mixture and blend again using the blender.

    Taste the mixture...you may want to add in more tomato puree.

    When you've finished add in a heaped tablespoon of Philadelphia light and mix thoroughly.

    Serve with toasted pitta or dippy stuff.
    Attached Thumbnails Attached Thumbnails TheMissus' Vegetarian Recipes-img_0440.jpg   TheMissus' Vegetarian Recipes-img_0685.jpg   TheMissus' Vegetarian Recipes-img_0836.jpg  
    Last edited by -Tally- : 19th April, 2011 at 07:48 PM
    Aesa likes this.

    Just because you fail once, doesnít mean youíre gonna fail at everything. Keep trying, hold on and always, always, always believe in yourself. Because if you donít, then who will? ~ Marilyn Monroe


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  13. #13
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    Quorn Sweet & Sour

    Quorn Sweet & Sour

    Syn free on Green
    Serves - 4
    133 kcals per serving

    Need a slow cooker


    Ingredients

    175ml carton of pasatta
    10 tbsp sweetener (I used canderel)
    7-8 tablespoons of malt vinegar
    1 red pepper - sliced thinly
    1 orange pepper - sliced thinly
    1 teaspoon garlic granules
    1 large onion - chopped or sliced
    3/4 pint veg stock made with 2 veg oxos
    1/3 of a fresh pineapple
    3/4 bag quorn chicken style pieces

    Method

    Into your slow cooker place the pasatta, vinegar, sweetener, garlic granules and stock. Stir to mix thoroughly.

    Add in sliced red and orange peppers and onion.

    You can add the pineapple at this stage but will have to syn it and I don't know how many syns it would be...but what I did was just add it at the end on top of my sauce and mix it in, so it's not cooked but warmed by the sauce and should be syn free.

    Cook on low for about 3 hours then turn up to high for an hour or two.

    After 4-5 hours add in your Quorn pieces. Can add them in frozen and cook on high for another hour or two.

    Serve with rice and soy sauce.


    Singapore Vermicelli

    Syns - Free on Green or 1 HExB
    Serves - 2
    530 kcals per serving

    Ingredients

    1/4 pack rice vermicelli (I get mine from tesco, pic attached)
    1 onion
    1 yellow or red pepper
    1/2 pack beansprouts
    1 pack of tenderstem broccoli or regular fresh broccoli (optional)
    2 eggs
    Mild, medium or hot curry powder (depends on taste)
    Frylight or HExB Extra Virgin Olive Oil

    Method

    Follow vermicelli instructions and soak dried noodles in boiling water for about 5-10 minutes.

    Place broccoli in a bowl with a little water, cover and heat in the microwave for 2.30 mins to soften.

    Meanwhile slice onions and peppers and chop up broccoli.
    Add oil or frylight to a large frying pan and add onion, peppers, beansprouts and broccoli. Fry until veg is tender.

    Drain soaked vermicelli noodles and add to the frying pan.

    Mix with veg...add more frylight if you need it.

    Sprinkle chosen strength curry powder over noodles and mix in until noodles and veg are golden in colour.

    Whisk up two eggs, make a little space in the frying pan and pour in whisked eggs and mix in with veg until the egg cooks.

    Add a little soy sauce.

    Serve with SW chips or alone. Tastes just like the chinese takeaway version...add mear or prawns as a HExB or syns for a meaty version.
    Attached Thumbnails Attached Thumbnails TheMissus' Vegetarian Recipes-sweetsour.jpg   TheMissus' Vegetarian Recipes-img_0756.jpg   TheMissus' Vegetarian Recipes-idshot_225x225.jpg  
    Last edited by -Tally- : 13th April, 2011 at 07:02 PM

    Just because you fail once, doesnít mean youíre gonna fail at everything. Keep trying, hold on and always, always, always believe in yourself. Because if you donít, then who will? ~ Marilyn Monroe


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  14. #14
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    Quorn Mince Stew

    Quorn Mince Stew

    Serves - 4
    Syn free on Green
    236 kcals per serving

    Use largest saucepan


    Ingredients

    5 medium sized potatoes (I use Maris Piper)
    2 large carrots
    1 small onion
    5 veg oxos
    2 heaped tea spoons of marmite
    1/4-1/5 bag frozen sprouts (or fresh, also optional or replace with cauli/broc)
    2 pints of water
    1/2 pack frozen quorn mince

    Method

    Crumble stock cubes into pan
    Add in preferred amount of sprouts
    Peel and thinly slice carrots...add to pot
    Add half pack quorn mince (frozen or chilled, either works fine)
    Peel and cube potatoes, add to pan
    Add 2 generously heaped teaspoons of marmite to pan
    Onion - you can either chop finely and add to pan or peel and add in whole onion for flavour, removing when done. Depends on preference.

    Once everything is in the pan, fill with water...normally 2 pints or until everything is covered, leaving about an inch from the top of the pan.

    Bring to the boil then simmer on a medium heat for about an hour or until carrots and sprouts are very tender. I leave it until my spouts go very soggy and start to break down and they're full of flavour and thicken the stew.

    Serve in a big bowl with some wholemeal bread.
    Attached Thumbnails Attached Thumbnails TheMissus' Vegetarian Recipes-img_0215.jpg  
    Last edited by -Tally- : 13th April, 2011 at 06:51 PM

    Just because you fail once, doesnít mean youíre gonna fail at everything. Keep trying, hold on and always, always, always believe in yourself. Because if you donít, then who will? ~ Marilyn Monroe


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    2011 ~ 97lbs off



  15. #15
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    Syn Free Spanish Omelette

    Syn Free Spanish Omelette

    Serves - 2
    Syn free
    1 HExA per serving
    442 kcals per serving

    You will need a large, deep frying pan.


    Ingredients

    4 eggs
    Splash milk
    84g low/half fat cheddar cheese (x2 HExA)
    half tin of chopped tomatoes, drained
    half tin of marrowfat peas, drained
    2 medium potatoes, peeled and thinly sliced
    Salt & pepper

    (You can replace the toms and peas with fresh if you prefer)

    Method

    Firstly, peel and thinly slice the potatoes. Place in a microwavable bowl with a little water at the bottom, loosely cover with cling film and "parboil" in the microwave until quite soft. Normally 6-7 mins or so (CatD)

    Whisk together the eggs, a splash of milk, salt and pepper in a large jug.

    Add to the jug the tomatoes, cheese, peas and potatoes so that all the ingredients are covered in the egg mixure.

    Heat the frying pan and spray with a liberal amount of frylight.

    Pour in mixture.

    Cook on a medium flame until the bottom is browning then transfer to a hot grill. Obviously leave the handle sticking out so it doesn't get too hot or melt if plastic.

    Once the top has set and goes brown, remove from the heat and check the middle has set inside.

    Serve with whatever you fancy. If you have half the omelette you will use 1 HExA.
    Last edited by -Tally- : 13th April, 2011 at 06:45 PM

    Just because you fail once, doesnít mean youíre gonna fail at everything. Keep trying, hold on and always, always, always believe in yourself. Because if you donít, then who will? ~ Marilyn Monroe


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    2011 ~ 97lbs off



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