Giggles2080
Full Member
Great thread! Going to try a lot of the recipes posted on here! Thanks for sharing them! 
Delicious meals with minimum ingredients.
- Thread starter chocko1
- Start date
chocko1
Gold Member
Thankyou so much for your lovely and encouraging comments, Doreen, C Milan, Sparty and Kate. Just got in from work and it's so nice to know you don't think the list of ingredients in some of the recipes is a little overwhelming. It is tricky sometimes to keep them to an absolute minimum now I've used up most of the very basic ones with maybe 4 or 5 things in them, so possibly some don't fit accurately with the thread title but I'm completely reassured now, thanks to all you lovely ladies so I'll just keep going! xx
Kathy
xxKathy
chocko1
Gold Member
BALSAMIC TUNA - Serves 2
0.5 Syns for the whole recipe
2 medium tuna steaks
4 tbsp. balsamic vinegar
Half a tsp of brown sugar
A handful of basil leaves
6 cherry tomatoes, halved
Half a tsp of chilli flakes
1 clove of garlic, crushed
Marinade the tuna in the garlic, balsamic vinegar and brown sugar for 30 minutes.
Remove the tuna from the marinade. Dab dry with kitchen roll.
Spray a large frying pan with Frylight. Fry the tuna steaks for 2 minutes each side. Be careful not to overcook them or they'll be dry.
Add in the cherry tomatoes and sizzle for 2 minutes. Add the basil leaves and crushed chilli flakes.
Add in the marinade and sizzle into a thick syrupy glaze. Season to taste with salt and pepper.
0.5 Syns for the whole recipe
2 medium tuna steaks
4 tbsp. balsamic vinegar
Half a tsp of brown sugar
A handful of basil leaves
6 cherry tomatoes, halved
Half a tsp of chilli flakes
1 clove of garlic, crushed
Marinade the tuna in the garlic, balsamic vinegar and brown sugar for 30 minutes.
Remove the tuna from the marinade. Dab dry with kitchen roll.
Spray a large frying pan with Frylight. Fry the tuna steaks for 2 minutes each side. Be careful not to overcook them or they'll be dry.
Add in the cherry tomatoes and sizzle for 2 minutes. Add the basil leaves and crushed chilli flakes.
Add in the marinade and sizzle into a thick syrupy glaze. Season to taste with salt and pepper.
chocko1
Gold Member
CHICKEN AND CHORIZO CASSEROLE - Serves 4
3.5 Syns or marginally less per serving
2 red onions, finely sliced
200g chorizo, diced - 13 Syns
200g skinless chicken breasts, cut into bite-sized chunks
1 litre of chicken stock
Half a Savoy cabbage, shredded
800g canned chickpeas, drained
Juice of one lemon or Jif lemon will do
Spray a large pan with Frylight and add the chicken, onions and chorizo. Cook gently for 10 minutes or until the onions are soft, the chorizo has released its oil and the chicken is cooked through.
Season well with pepper.
Add the chicken stock and bring to the boil. Add the cabbage and chickpeas and simmer well for about 5 minutes or until the cabbage is cooked.
Serve with a squeeze of lemon juice over.
3.5 Syns or marginally less per serving
2 red onions, finely sliced
200g chorizo, diced - 13 Syns
200g skinless chicken breasts, cut into bite-sized chunks
1 litre of chicken stock
Half a Savoy cabbage, shredded
800g canned chickpeas, drained
Juice of one lemon or Jif lemon will do
Spray a large pan with Frylight and add the chicken, onions and chorizo. Cook gently for 10 minutes or until the onions are soft, the chorizo has released its oil and the chicken is cooked through.
Season well with pepper.
Add the chicken stock and bring to the boil. Add the cabbage and chickpeas and simmer well for about 5 minutes or until the cabbage is cooked.
Serve with a squeeze of lemon juice over.
Autumn500
Silver Member
This is my favourite thread, I love your recipes, they help me so much, I also wouldn't be worried about the ingredients, I think to a newbie it might be daunting but like others have said, after doing slimming world for a whole a lot of the ingredients are basics that people generally have. One thing I love about this thread is that I've noticed a good few recipes using similar ingredients but the end result tastes totally different, it's great to get such variety from similar ingredients.this thread has really built my cooking confidence and I come here when I'm doing my meal plan, it's so handy. Like another poster said I wish I could contribute, but I have no recipes as yet.
You are doing a great job with the thread and are such a lovely lady, keep it up
You are doing a great job with the thread and are such a lovely lady, keep it up
chocko1
Gold Member
ANDALUSIAN CHORIZO AND BEANS - Serves 4
4.5 Syns per serving
200g diced chorizo
1 onion, chopped
2 sticks of celery, chopped
1 red pepper, deseeded and chopped
1-2 cloves of garlic, chopped
150ml dry white wine - 5 Syns
400g can chopped tomatoes
400g can cannellini beans or chickpeas
Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic and cook until softened.
Stir in the wine and tomatoes and season well with black pepper and simmer for 15 minutes, stirring occasionally until the sauce thickens. Add a little salt if you think necessary but be careful because of the saltiness of the chorizo.
Add the beans or chickpeas and simmer for a further 5 minutes.
Could add some chicken too if liked. A few more Syns than I normally try to do but I think it's worth it!
4.5 Syns per serving
200g diced chorizo
1 onion, chopped
2 sticks of celery, chopped
1 red pepper, deseeded and chopped
1-2 cloves of garlic, chopped
150ml dry white wine - 5 Syns
400g can chopped tomatoes
400g can cannellini beans or chickpeas
Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic and cook until softened.
Stir in the wine and tomatoes and season well with black pepper and simmer for 15 minutes, stirring occasionally until the sauce thickens. Add a little salt if you think necessary but be careful because of the saltiness of the chorizo.
Add the beans or chickpeas and simmer for a further 5 minutes.
Could add some chicken too if liked. A few more Syns than I normally try to do but I think it's worth it!
chocko1
Gold Member
SWEET AND SOUR SALMON - Serves 2
1 Syn per serving
2 tsp of runny honey - 2 Syns
1 tsp lime juice
1 tsp soy sauce
2 salmon fillets
Mix the honey, lime juice and soy sauce in a shallow bowl and add the salmon fillets. Allow to marinate for at least 15 minutes but for longer if possible.
Heat a frying pan until hot and place the fillets skin side down first to crisp up for 5 minutes. Turn and cook for a further 5 minutes.
Good served with a stir-fry with loads of healthy veg or lovely served with new potatoes and veg.
1 Syn per serving
2 tsp of runny honey - 2 Syns
1 tsp lime juice
1 tsp soy sauce
2 salmon fillets
Mix the honey, lime juice and soy sauce in a shallow bowl and add the salmon fillets. Allow to marinate for at least 15 minutes but for longer if possible.
Heat a frying pan until hot and place the fillets skin side down first to crisp up for 5 minutes. Turn and cook for a further 5 minutes.
Good served with a stir-fry with loads of healthy veg or lovely served with new potatoes and veg.
Hazie83
Full Member
chocko1
Gold Member
SEARED SALMON AND GREEK YOGHURT - Serves 2-4 (depends on how greedy you're feeling!)
Syn Free
475ml Fat Free Greek yoghurt
2 large shallots, finely chopped
4 tbsp. thinly chopped mint leaves, plus some to garnish
2 large tomatoes, diced into small pieces
675g skinless salmon fillets, cut into 1cm slices across the length of the fillets
In a medium bowl, combine the yoghurt, shallots, mint and tomatoes. Stir to blend and season with salt and pepper. Set aside.
Heat a pan, sprayed with Frylight, over a medium heat. Add the salmon, season with a little salt and pepper. Saute the salmon, turning once, for about 2 minutes until just cooked through.
Spoon the yoghurt on top of the salmon, garnish with the reserved mint leaves and serve immediately.
This is so nice served on top of a slice of HEX crusty bread, topped with iceberg lettuce and then the salmon on top.
Syn Free
475ml Fat Free Greek yoghurt
2 large shallots, finely chopped
4 tbsp. thinly chopped mint leaves, plus some to garnish
2 large tomatoes, diced into small pieces
675g skinless salmon fillets, cut into 1cm slices across the length of the fillets
In a medium bowl, combine the yoghurt, shallots, mint and tomatoes. Stir to blend and season with salt and pepper. Set aside.
Heat a pan, sprayed with Frylight, over a medium heat. Add the salmon, season with a little salt and pepper. Saute the salmon, turning once, for about 2 minutes until just cooked through.
Spoon the yoghurt on top of the salmon, garnish with the reserved mint leaves and serve immediately.
This is so nice served on top of a slice of HEX crusty bread, topped with iceberg lettuce and then the salmon on top.
chocko1
Gold Member
ROASTED CHICKEN AND CHORIZO - Serves 4
3.5 Syns per serving
4-8 skinless chicken breasts, depending how hungry you are
200g chorizo, diced - 13 Syns
250g cherry tomatoes
8 sprigs of oregano
1 lemon, cut into wedges
12 garlic cloves, skin on
Preheat the oven to 200C/gas 6. Line a baking tray with non-stick baking paper.
Add the chicken, chorizo, tomatoes, oregano, lemon and salt and pepper. Careful with the salt!
Spray liberally with Frylight and stir to combine.
Cook for 30-40 minutes or until the chicken is cooked through and the chorizo is crisp.
Discard the lemon wedges before serving.
If you like your food very garlicky, holding the cloves of garlic with a tea towel, squeeze the inside of the garlic out. If not, just discard the cloves of garlic.
Lovely served with lots of fresh veg and baked or roast (FL) potatoes.
3.5 Syns per serving
4-8 skinless chicken breasts, depending how hungry you are
200g chorizo, diced - 13 Syns
250g cherry tomatoes
8 sprigs of oregano
1 lemon, cut into wedges
12 garlic cloves, skin on
Preheat the oven to 200C/gas 6. Line a baking tray with non-stick baking paper.
Add the chicken, chorizo, tomatoes, oregano, lemon and salt and pepper. Careful with the salt!
Spray liberally with Frylight and stir to combine.
Cook for 30-40 minutes or until the chicken is cooked through and the chorizo is crisp.
Discard the lemon wedges before serving.
If you like your food very garlicky, holding the cloves of garlic with a tea towel, squeeze the inside of the garlic out. If not, just discard the cloves of garlic.
Lovely served with lots of fresh veg and baked or roast (FL) potatoes.
celtic-chick
Silver Member
Loving the new recipes Kathy
dirtydancing
Gold Member
also loving them too. keep up the great recipes.
dirtydancing
Gold Member
Mad Mushy Pea Curry Sauce
This is a curry sauce that's been doing the rounds for a while, sounds like it should be disgusting but it's yum, give it a go.
Ingredients
1 tin Mushy Peas
1 tin Chopped Tomatoes
1 Onion
Curry Powder to taste
Preparation
Empty the cans of mushy peas and chopped tomatoes into a blender and blend until smooth.
Peel and chop the onion, take a frying pan and spray with fry light, fry the onion until tender. Add the blended pea and tomato mixture to the frying pan and add curry powder (the type and amount of powder depends on how hot/spicy you like your curry, e.g medium, madras, vindaloo).
Bring to the boil and simmer for about 20 - 30 mins, add a little water if required so that it doesn't thicken too much. Some have suggested adding a little sweetener at the end to give it a chip shop curry taste.
Serve with SW chips or rice. Alternatively you can add chicken or quorn, don't forget to check the sin values depending on whether your on a Green or Red Day.
This is a curry sauce that's been doing the rounds for a while, sounds like it should be disgusting but it's yum, give it a go.
Ingredients
1 tin Mushy Peas
1 tin Chopped Tomatoes
1 Onion
Curry Powder to taste
Preparation
Empty the cans of mushy peas and chopped tomatoes into a blender and blend until smooth.
Peel and chop the onion, take a frying pan and spray with fry light, fry the onion until tender. Add the blended pea and tomato mixture to the frying pan and add curry powder (the type and amount of powder depends on how hot/spicy you like your curry, e.g medium, madras, vindaloo).
Bring to the boil and simmer for about 20 - 30 mins, add a little water if required so that it doesn't thicken too much. Some have suggested adding a little sweetener at the end to give it a chip shop curry taste.
Serve with SW chips or rice. Alternatively you can add chicken or quorn, don't forget to check the sin values depending on whether your on a Green or Red Day.
GrannieAnnie
Silver Member
Just subscribed to this thread! Thanks for the life saving recipes
You're right, it sounds awful but it is yummy!
Although it does produce some " side effects!"
I add a tin of beans to mine as well!
You're right, it sounds awful but it is yummy!
Although it does produce some " side effects!"
I add a tin of beans to mine as well!
dirtydancing
Gold Member
so do I.
dirtydancing
Gold Member
another version is
Mushy Pea Curry
3 cans of mushy peas
1 can of baked beans
onions and mushrooms (as many as you like)
1 tablespoon of sweetener
curry powder to taste
fry light
brown off the onions and mushrooms in some fry light, then add all the rest of the ingredients and leave on the heat for approx 20-30 mins. If you find the mixture to thick just add some water.
I have often blended it to make a smooth sauce, great with chips.
Mushy Pea Curry
3 cans of mushy peas
1 can of baked beans
onions and mushrooms (as many as you like)
1 tablespoon of sweetener
curry powder to taste
fry light
brown off the onions and mushrooms in some fry light, then add all the rest of the ingredients and leave on the heat for approx 20-30 mins. If you find the mixture to thick just add some water.
I have often blended it to make a smooth sauce, great with chips.
