Delicious meals with minimum ingredients.

[chocko1]

CREAMY MUSHROOM AND PEPPERCORN SAUCE - Serves 2

Syn Free

200g mushrooms, chopped
1 clove of garlic, crushed
4 tbsp. Quark
250ml beef stock, made with one cube
1 tsp. ground black pepper (from a mill)
1 tbsp. Worcestershire sauce - optional - taste before adding, you may prefer it without

Fry the mushrooms and garlic in a Frylighted pan.
Add the ground black peppercorns, Quark and the beef stock. Whisk until smooth.
Simmer on a low heat until the sauce thickens.

Lovely poured over steak.

This is a WW's recipe.

 

[chocko1]

HOT BBQ BEAN CHILLI DIP - Serves 4

Approx. 2 Syns per serving

400g can mixed beans, drained
4 level tbsp. Jack Daniel's Extra Hot Habanero BBQ Sauce - 4 Syns
1 green chilli, diced
3 spring onions, chopped
2 red peppers, deseeded and roasted or grilled or use red peppers in brine
2 cloves of garlic, crushed
2 tomatoes, cut into approx. 10mm cubes
Juice of 1 lime
2 level tbsp. reduced sugar and salt tomato ketchup - 1 Syn
1 level tbsp. honey - 2.5 Syns

In a large bowl, mix together the BBQ sauce, lime juice, green chilli, crushed garlic, tomato ketchup, honey and some ground black pepper.
Toss in the mixed beans, spring onion, red peppers and tomatoes.
Chill in the fridge for 1 hour or overnight before serving.

To roast your peppers, deseed and cut them into approx. 10mm cubes. Spray a baking tray with Frylight, spread the peppers out on them, spray with Frylight and roast at 200c/Gas 6 for about 20 minutes or until soft. Allow to cool.

This dip is lovely to dunk in crudités, maybe with a blob of half fat soured cream on the side (1 level tbsp. = 1 Syn).
Really good with some HEX cheese grated over. If you have Syns to spare you could have it with some tortilla chips. 12g = 3 Syns.
If you're being very angelic, you could have it served on top of crisp lettuce leaves and sprinkled with a little HEX grated cheese.

This is a take on a recipe from the Jack Daniel's recipe site.

 

[chocko1]

PEA AND DILL OMELETTE WITH SMOKED SALMON - Serves 1

6 Syns

1 tbsp. butter or coconut oil - 6 Syns
Half a small white onion, finely chopped
1 small handful of frozen peas
2 eggs
1 tsp. freshly chopped dill
100g smoked salmon

Heat half a tbsp. of the butter or oil in a pan for about 1 minute, then add the onion and sauté for 5 minutes, over a medium heat.
Add the peas and stir for another minute.
Tip the cooked onion and peas onto a plate and put to one side.
Whisk the eggs in a bowl and heat the other half tbsp. butter or oil in the empty pan over a medium heat for about one minute.
Season the egg with a little black pepper and pour into the pan. Cook until set.
Throw in the dill, with a little salt, then add in the onion and pea mixture.
Fold the omelette in half and allow it to cook for another 30 seconds to one minute.
Serve with lemon wedges and the smoked salmon or, if you prefer, you can add the salmon to the omelette before folding it over.

Good with a side salad.

This is based on a recipe by Madeleine Shaw.

 

[chocko1]

TAHERI - Serves 2

3 Syns per serving

175g uncooked Basmati rice
4 cauliflower florets
Half cup of shelled peas (or equivalent frozen)
3 small potatoes, halved
1 tsp. chopped ginger
Half tsp. turmeric powder
Half tsp. chilli powder
Half tsp. cumin powder
Half tsp. coriander
1 tbsp. sunflower oil - 6 Syns

Bring the oil to heat over a high flame in a large pot.
When it's hot, stir in the ginger and, as it starts going brown, mix in the raw veg.
Stir for a minute or until the vegetables are sealed all over and add the spices.
Mix well for another two minutes to coat all the veg with the spices. Add a splash of water if it begins to stick.
Measure the rice out in a cup and rinse thoroughly under a running tap and tip into the pot. Stir it well into the mixture, then add in twice as much hot water (using the cup) as rice and salt to taste. Bring to the boil.
When it starts bubbling, lower the heat and simmer until the rice absorbs all the water and is cooked through.

This recipe is by Mallika Basu.

 

[upndown]

EASY CHICKEN AND CHORIZO PASTA - Serves 4

6.5 Syns per whole recipe (if using the Parmesan as a HEX)

3 skinless chicken breasts, cut into bite-sized pieces
400g whole-wheat pasta
100g chorizo, diced - 6.5 Syns
400g tin chopped tomatoes with basil
Grated Parmesan or Cheddar

Cook pasta, according to pack instructions.
Meanwhile, fry the chorizo for about 5 minutes or until the oils run.
Add the chicken pieces to the chorizo and fry for a further 5 minutes.
Rinse and drain the pasta and toss in the sauce. Season with black pepper.
If liked, serve with a HEX cheese sprinkled over.

Made this tonight Kathy - thanks again for another recipe which will be a regularly on the menu here - so tasty yet really quick and easy - I added some oregano from the garden cos we love it and I feel very 'cheffy' doing that - if you knew my elementary level of cooking - you'd laugh at that hee-hee!! xxx

 

[chocko1]

Ha ha! Glad you enjoyed it, Linda. As you say, really quick and easy, yet tasty. Loving the sound of the fresh oregano. Hope you had your chef's hat on! xx

 

[chocko1]

LAMB AND SPINACH CURRY - Serves 2

3 Syns per serving

2 tbsp. garam masala (+1 teaspoon, optional)
250g lamb fillet, all visible fat removed, chopped into small chunks
3 - 5 large green chillies, finely sliced crosswise
400g can chopped tomatoes
Large handfuls of fresh, baby spinach, broken up
1 tbsp. olive oil - 6 Syns

Combine the garam masala with the olive oil.
Toss the lamb into the spiced oil.
Heat a large frying pan on a high heat. Add the lamb and chillies and stir-fry for a few minutes or until just cooked through.
Remove the lamb from the pan and keep warm.
Add the tomatoes and the spinach and simmer for about 5 minutes until it looks saucy and the spinach has begun to wilt.
Return the lamb to the pan and bring back to a simmer. Taste and season, adding the extra teaspoon of garam masala, if you think it needs more spice.

Good served with boiled rice.

This recipe is also good with beef or chicken.

You could serve this cucumber raita on the side.

6 tbsp. FF natural yoghurt
2 tbsp. lemon juice
Quarter of a small clove of garlic, crushed
Thinly sliced cucumber

Whisk together the yoghurt, garlic and lemon juice.
Toss the cucumber in the dressing.
Chill before serving, to add a bit of zing to your curry.

These recipes are based on some from thestonesoup.com site.

 

[lilili]

LAMB AND SPINACH CURRY - Serves 2

3 Syns per serving

2 tbsp. garam masala (+1 teaspoon, optional)
250g lamb fillet, all visible fat removed, chopped into small chunks
3 - 5 large green chillies, finely sliced crosswise
400g can chopped tomatoes
Large handfuls of fresh, baby spinach, broken up
1 tbsp. olive oil - 6 Syns

Combine the garam masala with the olive oil.
Toss the lamb into the spiced oil.
Heat a large frying pan on a high heat. Add the lamb and chillies and stir-fry for a few minutes or until just cooked through.
Remove the lamb from the pan and keep warm.
Add the tomatoes and the spinach and simmer for about 5 minutes until it looks saucy and the spinach has begun to wilt.
Return the lamb to the pan and bring back to a simmer. Taste and season, adding the extra teaspoon of garam masala, if you think it needs more spice.

Good served with boiled rice.

This recipe is also good with beef or chicken.

You could serve this cucumber raita on the side.

6 tbsp. FF natural yoghurt
2 tbsp. lemon juice
Quarter of a small clove of garlic, crushed
Thinly sliced cucumber

Whisk together the yoghurt, garlic and lemon juice.
Toss the cucumber in the dressing.
Chill before serving, to add a bit of zing to your curry.

These recipes are based on some from thestonesoup.com site.

Oh wow this sounds lovely, thank you Kathy x

 

[upndown]

EASY PORK AND CHORIZO MEATBALLS - Serves 4

Approx. 1.5 Syns per serving

300g extra lean pork mince
100g finely diced chorizo - 6.5 Syns
Quarter of a medium onion, finely chopped - you'll use the rest for the sauce

The sauce - The rest of the onion, finely chopped
2 cloves of garlic, crushed
1 red chilli, deseeded and finely chopped
500g passata
1 tbsp. dried oregano

Make the meatballs by putting the first three ingredients into a food processor and blitz until thoroughly mixed.
Form into approx. 28 small meatballs. Cover with clingfilm and chill for at least half an hour.
When the meatballs have chilled, fry them gently in a non-stick pan, until they are browned all over, whilst making the sauce.

To make the sauce, spray a non-stick pan with Frylight and gently fry the onion and garlic until softened.
Add the chilli and fry for a further minute.
Add the passata, then stir in the oregano.
Once the sauce is heated through, add the meatballs and cook gently for 20 minutes.
Whan ready, stir the meatballs and sauce through drained pasta and, if you can spare it, sprinkle with HEX grated cheese.

Made and ate this tonight - as the title says - it was easy to make and very, very tasty and very low in syns for such a filling meal - I'm a lazy cook so will be making this again and again - thanks Kathy xx

 

[chocko1]

Oh wow this sounds lovely, thank you Kathy x

You're so welcome! Hope things are going well and you have a lovely weekend. xx

 

[chocko1]

Made and ate this tonight - as the title says - it was easy to make and very, very tasty and very low in syns for such a filling meal - I'm a lazy cook so will be making this again and again - thanks Kathy xx

You're welcome, Linda and thanks for letting me know what you think, when you make things. Have a fantastic time tomorrow. xx

 

[vickiyb]

QUORN CHICKEN FILLETS IN RED PESTO SAUCE - Serves 2

4 Syns per serving

6 Quorn Chicken Fillets
Half a cup of vegetable stock
1 tbsp. tomato puree
2 level tbsp. red pesto sauce - 5 Syns
1 tbsp. freshly chopped thyme
3 level tbsp. Weight Watchers West Country Thick Cream, reduced fat - 3 Syns
Basil leaves, to garnish

Spray a shallow pan well with Frylight and lightly brown the frozen Quorn fillets.
In a bowl, mix together the stock, tomato puree, pesto and thyme.
Pour this over the fillets. Cover with a lid and simmer for 10 minutes.
Transfer the fillets to warmed plates, stir the light cream into the sauce, add seasoning to taste and spoon over the fillets.
Garnish with the basil leaves.

Maybe serve with some baby new potatoes and lots of fresh veg.

Recipe based on one from the Quorn web-site.

Mmm this sounds particularly tasty!! Yum!!

 

[chocko1]

CREOLE CHICKEN IN THE SLOW COOKER - Serves 4

Syn Free

4 skinless chicken breasts
Cajun seasoning to taste
400g can chopped tomatoes
1 stalk of celery, diced
1 green pepper, deseeded and diced
3 cloves of garlic, crushed
1 onion, finely chopped
Tabasco sauce, to taste
1 green chilli, deseeded and finely chopped

Put everything into the slow cooker, season to taste and cook on Low for 7-8 hours or on High for 4 hours.

Add extra veg if you like. Good served with boiled rice and sprinkled with HEX grated cheese.

Great to come home to, after working all day.

Forgot to say (I don't know how!), that, because this is Syn Free, I sometimes crisp up some diced chorizo in a pan and tip this over the top, along with the cheese, if I'm using any.

This is an Allrecipes UK recipe.

 

[chocko1]

HONEY, SOY CHICKEN STIR-FRY with garlic, ginger, lemongrass & chilli - Serves 2

2.5 Syns per serving

2 skinless chicken breasts, sliced into thin strips
Whole bunch of spring onions
1 green pepper, finely diced
1 orange pepper, finely diced
2 cloves of garlic, crushed
1 level tsp. chilli flakes or 1 whole red chilli, finely chopped
1 level tsp. ground lemongrass
1 heaped tsp. ground ginger or a fresh 2cm piece, finely chopped
3 tbsp. reduced-salt soy sauce
1-2 level tbsp. runny honey - 5 Syns

Spray a wok or large, non-stick pan well with Frylight. Cook the chicken strips until golden, then transfer them to a bowl.
Re-spray the pan and fry the garlic, spring onions and peppers, adding the chilli, ginger and lemongrass after about 5 minutes.
Cook for five minutes, then add the chicken back to the pan.
Add the soy sauce and 6 tbsp. water. Let it all cook for 10 minutes, over a low heat. If the liquid evaporates too much, add extra water.
Finally, add in the honey, stir well and serve on warmed plates.

Good served with rice, which is also good, cooked, then stirred through before dishing out. You could also add in an egg to scramble as it cooks. This turns it into more of a fried rice dish. Good too served with noodles and mange tout.

I tend to use frozen peppers for this, as they cook quicker.

This recipe is based on one from Laurel Loves blog.

 

[chocko1]

CARROT AND CORIANDER SOUP - Serves 3

2 Syns per serving

1 tbsp. olive oil - 6 Syns
450g carrots, chopped
1 onion, chopped
1 stick of celery, chopped and stringy bits removed
1 medium potato, peeled and chopped
1 tsp. ground coriander
1.2 litres vegetable stock
1 large handful of fresh coriander, chopped

Heat the oil in a pan and add the onion, fry for 5 minutes until softened.
Add the potato, celery and ground coriander and cook for 2 minutes.
Add the carrots and the stock, bring to the boil, then reduce to a simmer. Cover and cook for 20-30 minutes until the carrots are tender.
Add the fresh coriander. Blend until smooth, adding seasoning, if necessary.

This recipe is from the Laurel Loves blog.

 

[BinkyBonk]

Here to subscribe x

 

[Emb77]

Can anyone tell me how to find the index for all these fantastic recipes ? X

 

[Poppet12]

CARROT AND CORIANDER SOUP - Serves 3

2 Syns per serving

1 tbsp. olive oil - 6 Syns
450g carrots, chopped
1 onion, chopped
1 stick of celery, chopped and stringy bits removed
1 medium potato, peeled and chopped
1 tsp. ground coriander
1.2 litres vegetable stock
1 large handful of fresh coriander, chopped

Heat the oil in a pan and add the onion, fry for 5 minutes until softened.
Add the potato, celery and ground coriander and cook for 2 minutes.
Add the carrots and the stock, bring to the boil, then reduce to a simmer. Cover and cook for 20-30 minutes until the carrots are tender.
Add the fresh coriander. Blend until smooth, adding seasoning, if necessary.

This recipe is from the Laurel Loves blog.

Thank you Kathy I've been looking for a nice C&C soup recipe to try, will give it a go next week for lunches x

 

[vickiyb]

9. RED PEPPER HOUMOUS - Syn Free

400g can of chickpeas
1 large garlic clove
2 roasted red peppers
Half a tbsp. lemon juice
Half a teaspoon of chilli powder

Rinse and drain the chickpeas, then tip in food processor.
Peel the garlic and crush in with the chickpeas, along with plenty of salt and pepper. Whizz briefly.
Add peppers to the processor with the lemon juice and chilli. Whizz again until really smooth.
Taste and add extra seasoning and chilli for more of a kick, if you like.
Great with sticks of raw veg.

I made this today and it's so completely yummy!

 

[chocko1]

Thank you Kathy I've been looking for a nice C&C soup recipe to try, will give it a go next week for lunches x

You're welcome, Rosie. I was steering away from soup recipes a bit, with it having been so nice but, with the slight drop in temperature and the lack of sunshine (in Staffordshire, anyway) I thought I'd get away with adding another one! Hope you enjoy the rest of your weekend. xx