Delicious meals with minimum ingredients.

[dazd1970]

Bang up to date page of links to all of these recipes - CLICK ME!

 

[chocko1]

Sounds lovely, may have an issue getting and storing 504 chicken breast though!

Oops! Had had a very long day! Thanks for pointing it out - will edit straight away! x

 

[chocko1]

BOOZY STRAWBERRIES - Serves 4

Approx. 2.5 - 3 Syns per serving

500g strawberries, hulled and halved or quartered, if necessary
2 level tbsp. icing sugar - 6 Syns
2 tbsp. Cointreau - 5 Syns
170g FF Vanilla Greek yoghurt - could just stir some scraped vanilla pod through, if you can't find the appropriate yoghurt. Tastes better anyway!

Put the strawberries, sifted icing sugar and liqueur into a bowl and gently stir together. Leave the mixture for 20 minutes - this gives the strawberries time to soften slightly.
Divide the strawberry mixture, including any liquid, between 4 glass dishes. Top with the yoghurt and serve or chill.

This is based on a recipe from the Make It Healthy magazine.

 

[chocko1]

SPICY SWEET POTATO SOUP - Serves 4

Syn Free

600g sweet potato, peeled and chopped
1 onion, finely chopped
2 carrots, chopped
2 tsp. ground coriander
1 tsp. ground cumin
Pinch of chilli flakes
150g red lentils, rinsed
900ml reduced-salt vegetable stock

Pre-heat the oven to 220C/Gas 7.
Put the rinsed and dried sweet potato chunks onto a baking tray, spray with Frylight and bake for 15-20 minutes. Remove but leave the oven on.
Meanwhile, spray a large, non-stick pan well with Frylight.
Cook the onion and carrots for about 7 minutes, then add the spices and chilli flakes. Cook for another minute.
Add the cooked potato chunks to the pan, along with the lentils and stock. Bring to the boil, then simmer for 20 minutes.
Allow to cool slightly, then blend until smooth, before returning to the pan to re-heat.

If you like, when blending the soup at the end of cooking, you can also add in 100g extra-light soft cheese, for a bit of creaminess. Obviously, either Syn it or count it as part HEX's. 75g Philadelphia Light = 1 x HEX, as a guide.
You could also make this soup using pumpkin, BNS, parsnips, etc.

 

[lilili]

PASTA WITH SMOKY BACON AND TOMATO SAUCE - Serves 2

1 Syn per serving

115g dried pasta shapes
1 tsp. olive oil - 2 Syns
250g smoky bacon, all visible fat removed and chopped into bite-sized pieces
Half tsp. dried oregano
1 small clove of garlic, crushed
Half an onion, thinly sliced
Half a red pepper, deseeded and thinly sliced
400g can chopped tomatoes

Heat the oil in a non-stick frying pan, then add the bacon and cook until starting to brown and crisp up, over a medium to high heat.
Add the oregano and turn the heat to a more medium setting. Cook for 1 minute.
Add the garlic, onion and red pepper and cook until softened.
Pour in the tin of tomatoes and simmer very gently until reduced and thickened - about 10-15 minutes.
Meanwhile be cooking the pasta, according to pack instructions.
Give it a good grind of pepper. May not need salt.
Add the cooked and well drained pasta to the sauce, stir to combine and serve immediately.

Lovely with HEX cheese grated over.

A lovely recipe from Abbe Townsend.

This sounds good!!

 

[chocko1]

Sorry, everyone but this is where I put a load of dots for the lovely Doreen and the techno-superstar, Darren, to pick up the next lot of recipe names, to add to the indexes! So, here goes!

. Boozy Strawberries
. Spicy Sweet Potato Soup
. Cassoulet
. Chicken Dhansak
. Mexican Bean Stew
. Quick Lasagne
. Bandari Chicken
. BBQ Brisket Baps
. Pasta and Bean Soup
. Smoky Bean Chilli
. 5-Spice Braised Beef in the Slow Cooker
. Seafood Tagine
. Baked Eggs with Potatoes, Mushrooms and Cheese
. Chicken and Vegetable Balti
. Lentil and Sweet Potato Curry
. Moroccan Chicken Casserole
. Ham and Vegetable Pasta Bake
. Indian Spiced Grilled Chicken
. Slow Cooker Pork Vindaloo
. Vindaloo Sauce
. Vegetable and Coconut Curry
. Tofu and Vegetable Stew
. Purple Sprouting Broccoli with Red Pepper and Chilli
. Mushroom Curry
. Creamy Dill Salmon
. Chickpea and Chorizo Stew
. Crispy Garlic Chicken
. Mango Salsa
. Masala Fish
. Mushroom and Chickpea Ragout
. Lamb Kofte Tagine
. Chorizo and Mushroom Carbonara
. Spicy Root and Lentil Soup
. Shepherd's Pie with Garlicky Kale Mash
. Spicy Carrot Soup
. Chocolate Weetabix Muffins
. Peach, Tomato and Basil Salad
. Spiced Chicken Pilaf with Mint Yoghurt
. Potato Dauphinoise
. Runner Bean and Bulgur Wheat Pilaf
. Garlic Yoghurt
. Smoky Chicken and Bean Hotpot
. Healthy Mac and Cheese
. Easy Chicken Curry
. Fully Loaded Sweet Potato Skins
. Spicy Leek and White Bean Stew
. Chicken Pizza Pasta Bake
. Chicken with Mushrooms and Black Bean Sauce
. Sausage and Cannellini Bean Casserole
. Mexican Salmon, Lentil and Quinoa Bowl
. Aubergine Curry
. Spiced Squash and Sweet Potato Mash
. Cauliflower Mash
. Bean, Garlic and Rosemary Mash
. Salmon Burgers with a Cream and Lime Basil Sauce
. Sausage and Red Pepper Chilli
. Vegetable Macaroni Cheese
. Spiced Mushroom, Chickpea and Tomato Stew
. Chicken New Yorker
. Vegetariana Al Forno
. Carrot Cake Muffins
. Carrot Cake Pancakes
. Curry Loaf
. Chinese Beef Curry
. SW Chocolate Cake
. One Pot Lentil Chicken
. Quorn Chicken Fillets in Red Pesto Sauce
. Lamb Burgers
. Beef and Red Pepper Goulash
. Prawn, Pepper and Courgette Stir-Fry
. Coriander Chicken Curry
. Low Carb Raspberry Souffle with Molten Chocolate Centre
. Mexican Chori Pollo
. Grilled Honeyed Lime Salmon
. Quick Chilli and Honey Chicken Stir-Fry
. Creamy Salmon and Chive Pasta
. Creamy Mushroom and Peppercorn Sauce
. Hot BBQ Bean Chilli Dip
. Pea and Dill Omelette with Smoked Salmon
. Taheri
. Lamb and Spinach Curry
. Creole Chicken in the Slow Cooker
. Honey, Soy Chicken Stir-Fry
. Carrot and Coriander Soup
. Chorizo and Borlotti Beans on Toast
. Sticky Lime, Soy and Honey Chicken
. Sweet Potato, Chorizo and Chickpea Fritatta
. Sticky Tarted Up Sausages
. Chorizo Baked Eggs
. Butternut Squash and Smoked Bacon Risotto
. Chorizo Pasta Bake
. Smoky Beef Patties with Couscous Salad
. Gail's Butter Bean Pie
. Spicy Chickpea Soup
. Chicken Chilli
. Oriental-Style Spaghetti Salad
. Spiced Chicken Nuggets
. Healthy Mushroom Soup
. Spaghetti with Broad Bean Pesto
. Sweet Potato and Chickpea Stew
. Sweet Potato Shavings
. Strawberry Cheesecakes
. Squash and Lentil Curry
. Aubergine Layer Bake
. Curried Chicken and Rice One-Pot
. Tzatziki
. Spiced Cucumber
. Hot Spiced Eggs
. Creamy One Pot Pasta
. Tomato and White Wine Pasta Sauce
. Baked Spanish Rice with Chicken and Chorizo
. Chicken with Garlic Cream Cheese Sauce
. Chickpea Pasta
. BBQ Caramelised Chicken Kebabs
. Pork, Chickpea and Chorizo Stew
. Sun-dried Tomato, Basil and Mozzarella Chicken
. Chicken, Chorizo and Cheese Jambalaya
. Pork Loin Chops with Stroganoff Sauce
. Meatball Smash
. Slow-cooked Pulled Beef
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[chocko1]

CASSOULET - Serves 4

Syn Free, if using the bread as part HEX's

4 skinless, boneless chicken thighs, sliced
100g bacon, all visible fat removed, chopped
1 onion, finely sliced
2 cloves of garlic, crushed
3 tbsp freshly chopped rosemary
400g can flageolet beans, drained and rinsed
400g can chopped tomatoes
400ml chicken stock
50g fresh breadcrumbs

Pre-heat the oven to 200C/Gas 6.
Spray a large, non-stick frying pan well with Frylight and cook the onion until softened. Quicker with a lid on.
Add the chicken, bacon, garlic and 1 tbsp rosemary. Cook for about 10 minutes or until the chcken is golden.
Add the beans, tomatoes and stock. Stir together well, then bring to the boil. Simmer for 3 minutes.
Tip into a baking dish and cook in the oven for about 20 minutes or until most of the liquid has evaporated.
Meanwhile, put the breadcrumbs into a bowl with the remaining 2 tbsp of rosemary and some freshly ground black pepper. Mix well.
Sprinkle the breadcrumbs over the cassoulet, then put back into the oven for 15 minutes or until the topping is golden and the cassoulet is heated through.

Could add in some chunks of sausage whilst cooking the chicken in the frying pan and anything else you fancy. Good with HEX cheese stirred through the breadcrumb topping too.

This is based on a recipe from the Good Housekeeping site.

 

[chocko1]

CHICKEN DHANSAK - Serves 4

Syn Free

2 onions, finely chopped
6-8 chicken thighs, boned, skinned and all visible fat removed
2 cloves of garlic, crushed
20g ginger, freshly grated
2 tsp. garam masala
Half tsp. hot chilli powder
400g can chopped tomatoes
600ml chicken stock
100g dried red lentils, rinsed and drained
2 bay leaves

Spray a large, lidded, non-stick frying pan well with Frylight and cook the onion until softened and lightly browned.
Cut the thighs in half and add to the pan. Cook for 2 minutes, turning occasionally.
Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly.
Tip the tomatoes into the pan and add the stock, lentils and bay leaves.
Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally.
Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don't stick.
Season the curry to taste, remove the bay leaves and serve with some boiled rice.

Good topped with some freshly chopped coriander leaves and a dollop of FF Greek yoghurt.

This recipe is by the chef, Justine Pattison.

 

[chocko1]

MEXICAN BEAN STEW - Serves 2

Syn Free

1 onion, thinly sliced
2 cloves of garlic, crushed
1 yellow pepper, deseeded and cut into 3cm chunks
Half tsp. hot chilli powder
1 tsp. ground cumin
1 tsp. ground coriander
400g can choopped tomatoes
2 tbsp tomato puree
400g can mixed beans, drained and rinsed

Spray a large frying pan with Frylight and place over a medium heat.
Add the onion and the garlic and cook until the onion is softened.
Add the pepper and cook for a further 2 minutes.
Stir in the spices and cook for a few seconds, stirring.
Add the tomatoes, puree and the mixed beans.
Pour over 300ml of cold water and bring to a gentle simmer.
Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick.

Good served with boiled rice, with a dollop of FF Greek yoghurt on the top. Also good served with some lime wedges to squeeze over.

This is another recipe by Justine Pattison.

 

[chocko1]

QUICK LASAGNE - Serves 4

Syn Free, if using the cheese as a HEX

300g Quorn mince
Dried lasagne sheets
500g carton of passata
Tub of Quark
160g reduced-fat mature reduced-fat cheese

Pre-heat the oven to 200C/Gas 6.
Mix half the grated cheese with the Quark. Season with a little black pepper.
Spray a non-stick pan with Frylight and cook the Quorn mince for a few minutes. Season.
Layer up the lasagne in a lasagne dish, finishing with a layer of cheesy Quark, topped with the remaining 80g grated cheese.
Bake for about 30-45 minutes or until the pasta is tender and the topping is golden in colour.

Lovely served with a huge side salad and baked potato.

You can use as much Quark and as many lasagne sheets as you want to. Also, reduce the amount of cheese, if you like. The Quark can be thinned by adding a splash of water/milk, if you prefer and this recipe is good with a tsp. of mustard stirred through the sauce, too. 1 level tsp. mustard = 0.5 Syn.
Add in a few herbs too, if you like - oregano, basil, etc.

You can obviously add in other ingredients - finely chopped peppers, mushrooms, finely chopped onion, crushed garlic, etc.

This recipe is based on one by Helen England.

 

[chocko1]

BANDARI CHICKEN - Serves 4

Syn Free

4 skinless chicken thighs or breasts
1 tsp. ground or 1 tbsp freshly grated turmeric
1 tsp. ground cumin
Half tsp. ground coriander
Half tsp. cinnamon
1 tbsp. freshly grated ginger
200g FF Greek yoghurt
A large handful of fresh dill and/or coriander leaves, plus extra to garnish

Put the chicken into a snug baking dish. Season well with salt and pepper.
Mix the spices and fresh ginger in a dish with the yoghurt.
Finely chop the herbs and swirl them through the yoghurt.
Massage this mixture into the chicken. Marinate for at least 30 minutes (overnight is ideal but not essential).
If you've marinated the chicken in the fridge overnight, bring it back up to room temperature before roasting in the centre of a pre-heated oven - 200C/Gas 6.
Cook for 35 minutes, or until the meat is golden on top and cooked through.
Serve garnished with the reserved herbs.

This recipe is by Abel and Cole.

 

[chocko1]

BARBECUE BRISKET BAPS - Serves 6

3 Syns per serving, if using the bread rolls as HEX's

1kg brisket (unrolled)
6 level tbsp. Demerara or brown sugar - 18 Syns
6 tbsp tomato puree, plus extra, if needed
6 tbsp. reduced salt soy sauce
1 clove of garlic, crushed
Half tsp. ground cumin
Half tsp. paprika
A pinch of chilli powder
A pinch of ground cinnamon

Pre-heat the oven to 150C/Gas 3.
Lay your brisket on a double layer of foil, large enough to fully wrap around the meat. Place onto a baking tray.
Place the remaining ingredients in a pan. Simmer and stir until everything melds together and the sugar has dissolved.
Cover the meat in the sauce. Wrap the foil around it all and place in the centre of the oven.
Cook for three and a half hours. Check and add a splash of water, if needed, halfway through the cooking.
Once the meat is fall-apart tender, open the parcel up to expose the top of the meat.
Crank the oven up to 220C/Gas 7. Put back into the oven to brown and caramelise a little on the top, for about 15 minutes.
Let the meat rest for 30 minutes. This allows the muscle to relax and makes the meat extra tender.
Slice the meat and pour the sauce into a pan to warm through.
Swirl in a little more puree to thicken, if needed.
Taste and tweak the seasoning, adding more soy or spices, as you like.
Drench the sliced meat in the sauce and bundle into warmed HEX bread rolls.

Another recipe by Abel and Cole.

Tried to think of a way to eliminate the brown sugar but sweetener just doesn't do the trick in this recipe. A lovely lunch time meal though.

 

[chocko1]

PASTA AND BEAN SOUP - Serves 4

Syn Free

1 medium onion, finely chopped
1 large carrot, finely chopped
1 medium potato, finely diced
400g can cnopped tomatoes
1 vegetable stock cube
400g can cannellini beans, drained
100g dried macaroni

Spray a large, non-stick pan well with Frylight and cook the vegetables for about 10 minutes, stirring occasionally. Beter with a lid on.
Dissolve the stock cube in 700ml of boiling water.
Add the chopped tomatoes and stock to the vegetables.
Bring to a simmer and cook for 10 minutes.
Stir in the pasta and cook for 10 minutes, stirring occasionally.
Finally, add the beans and heat through.

Lovely with a tablespoon of pesto stirred through and some finely grated Parmesan sprinkled over.

Red pesto - 1 level tbsp. = 2.5 Syns
Green pesto - 1 level tbsp. = 3 Syns
30g Parmesan = 1 x HEX

This is based on a Booths recipe.

 

[celtic-chick]

BARBECUE BRISKET BAPS - Serves 6

3 Syns per serving, if using the bread rolls as HEX's

1kg brisket (unrolled)
6 level tbsp. Demerara or brown sugar - 18 Syns
6 tbsp tomato puree, plus extra, if needed
6 tbsp. reduced salt soy sauce
1 clove of garlic, crushed
Half tsp. ground cumin
Half tsp. paprika
A pinch of chilli powder
A pinch of ground cinnamon

Pre-heat the oven to 150C/Gas 3.
Lay your brisket on a double layer of foil, large enough to fully wrap around the meat. Place onto a baking tray.
Place the remaining ingredients in a pan. Simmer and stir until everything melds together and the sugar has dissolved.
Cover the meat in the sauce. Wrap the foil around it all and place in the centre of the oven.
Cook for three and a half hours. Check and add a splash of water, if needed, halfway through the cooking.
Once the meat is fall-apart tender, open the parcel up to expose the top of the meat.
Crank the oven up to 220C/Gas 7. Put back into the oven to brown and caramelise a little on the top, for about 15 minutes.
Let the meat rest for 30 minutes. This allows the muscle to relax and makes the meat extra tender.
Slice the meat and pour the sauce into a pan to warm through.
Swirl in a little more puree to thicken, if needed.
Taste and tweak the seasoning, adding more soy or spices, as you like.
Drench the sliced meat in the sauce and bundle into warmed HEX bread rolls.

Another recipe by Abel and Cole.

Tried to think of a way to eliminate the brown sugar but sweetener just doesn't do the trick in this recipe. A lovely lunch time meal though.

Hi Kathy. Have you tried doing this in a slow cooker? I'm wondering, would you get the same results?

 

[dirtydancing]

PASTA AND BEAN SOUP - Serves 4

Syn Free

1 medium onion, finely chopped
1 large carrot, finely chopped
1 medium potato, finely diced
400g can cnopped tomatoes
1 vegetable stock cube
400g can cannellini beans, drained
100g dried macaroni

Spray a large, non-stick pan well with Frylight and cook the vegetables for about 10 minutes, stirring occasionally. Beter with a lid on.
Dissolve the stock cube in 700ml of boiling water.
Add the chopped tomatoes and stock to the vegetables.
Bring to a simmer and cook for 10 minutes.
Stir in the pasta and cook for 10 minutes, stirring occasionally.
Finally, add the beans and heat through.

Lovely with a tablespoon of pesto stirred through and some finely grated Parmesan sprinkled over.

Red pesto - 1 level tbsp. = 2.5 Syns
Green pesto - 1 level tbsp. = 3 Syns
30g Parmesan = 1 x HEX

This is based on a Booths recipe.

going to make this sounds lovely and filling.

 

[cloudy6]

Ooh some lovely new recipes on here in the last few weeks, just what I need at the moment to inspire me. Will have to write a shopping list. Thanks Kathy. xx

 

[chocko1]

You're very welcome, Linda. Hope they do the trick! xx

 

[chocko1]

Hi Kathy. Have you tried doing this in a slow cooker? I'm wondering, would you get the same results?

I haven't tried it in the slow cooker, celtic-chick but would imagine it'd work. Let me know, if you try it! xx

 

[cloudy6]

SAUSAGE AND BBQ BEANS FOR THE SLOW COOKER - Serves 4

Approx. 2.5 Syns per serving

8 SW sausages
100g diced chorizo - 6.5 Syns
4 onion, thinly sliced or finely chopped
4 cloves of garlic, crushed
1 red pepper, deseeded and finely chopped
2 x 400g cans kidney beans, drained
4 level tbsp BBQ sauce - Reggae Reggae BBQ Sauce - 4 Syns
400g can chopped tomatoes

If you like, you can brown the sausages under the grill before adding to the slow cooker but I never bother.
Spray a large, non-stick frying pan with Frylight and cook the chorizo, onions and garlic together until the chorizo has released its oils and has crisped up.
Tip this mixture into the slow cooker.
Mix the drained kidney beans with the BBQ sauce and chopped tomatoes and stir into the slow cooker.
Place the sausages on top.
Season to taste with a little salt and some black pepper.
Cook on Low for 6-7 hours or on High for 3-4 hours.

ooh now this one takes my fancy and will be on the menu this week. Not sure if I can get hold of the SW sausages but if not, I'll use the 1 syn Tesco ones and add the syns accordingly, it would still be reasonably light on syns. Thanks Kathy xx

 

[chocko1]

Must admit, Linda, this is one of my favourites and easy too. Although I've included the SW sausages, I've only ever been able to use the 1 Syn sausages, so far too. Hope you enjoy it. xx