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Extra Easy Extra Yummy!!

#2
Shiny Halo Cheesecake - only 3 syns for the whole recipe!

This one I am very proud of as it is my very own recipe, thought up all by me!

Ingredients:
2 sachets sugar free jelly (I like Lemon & Lime flavour for this) - 3.0 syns
1 tub Quark - Free
1 tub fat free cottage cheese - Free

Blend the cottage cheese and quark until really smooth.
Make the jelly up to 1 pint with both sachets (don't add the cold water the packet says).
Mix the cheese into the jelly.
Poor into a bowl and set in the fridge.

We have it with raspberries, blueberries and kiwis.

If you want the traditional base, then crush a single digestive into the bottom of a ramakin for each person, and that adds only 3.5 syns per portion.
 
#3
Loaded Boats - Syn Free (if using cheese as a HExA) or 6.0 syns per potato

Ingredients:
Jacket potato per person
Finely chopped spring onion
Quark, 1/4 tub per potato
Reduced fat cheddar, 42g grated per potato

Cook the jacket potato until well done.
Slice it in half and scoop out the middle.
Place the skins back in the oven.
Meanwhile, mash up the potato you scooped out with the quark, spring onion and grated cheddar.
Load this back into the potato skins.
Place back in oven until the top starts going brown on the edges and looks scrummy!

Lovely with baked beans poured all over it with Quorn sausages on the side (the free ones of course!!!!!).
 
#4
Perfect Potato Salad - Syn Free!

Ingredients:
Potatoes, cooked (but only just), cut into bitesize pieces
finely chopped spring onions
Quorn sausages (the free ones), cooked and sliced
1/2 tub quark
1/2 tub fat free fromage frais

Mix up the quark and fromage frais really well until smooth.
Mix in the potatoes, quorn sausages and spring onions.
Always better done the night before.

Serve with a massive salad.
 
#5
As with lots of Slimming World recipes, just make sure you get the syn-free Quorn sausages, otherwise you will need to count the syns - or switch them for other syn-free sausages.
 
#6
Very Berry Pancakes - SYN FREE!

Ingredients;
Eggs
Sweetener
Berries

Soak the berries in a little water and sweetener (like mascerating strawberries).
Beat the eggs really well, with sweetener to taste.
Use a crepe pan to make small very thin omelettes (using frylight, and adding some sweetener to the pan too).
When ready, pile the mixed berries on top.
Enjoy!

These are very sweet - I got the basic idea from a low-carb recipe book. You just need to adjust the amount of sweetener you use for your taste.

You could also have it with FF Fromage Frais for some added creaminess, but I like them 'neat' for a real sweet-shot.

They are even better if you heat the berries through too, they go all gooey and naughty, but you would need to remember to syn them then. Probably still less than 2 syns per scrumptious pancake though.
 

Maggie_Sak

Silver Member
#9
Thanks hun for the lovely recipes. I have my eye on the loaded boats:D.
 
#10
Eton Mess - Only 2.5 syns
Possibly my greatest triumph to date!

Ingredients: (all per person)
1 ready made meringue nest (I used Sainsbury's, packs of 8, from bakery counter - 2.5 syns each), crushed
1/2 pot Vanilla Activia Fat Free Snackpot
1 handful each of raspberries, strawberries and blueberries, all chopped in half/quarters
Sweetener

(Night before you want to eat this preferably) Cover the chopped fruit in sweetener, and leave in the fridge.

To serve - add fruit and sweetner (there will be a syrupy sauce appeared from the fruit juices and sweetner) to a bowl, add the crushed meringue nest, pour over the yogurt and stir gentle to mix it just a little bit.

This tastes VERY naughty and really hits the spot for 2.5 syns!
 
#12
Joe's Sausage Casserole - Free!

Ingredients;
Pack of Joe's Syn-free sausages, already cooked (I used left over BBQ ones), cut into 1/2 inch slices
All veg roughly chopped-
Onion
Red Pepper
Green Pepper
Courgette
Peas (fresh from the garden!!)
Sweetcorn
Paprika
Chilli powder
Garlic powder
Canned tomatoes, 2 tins
Chicken stock (I used Bovril)

Bung it all in a big saucepan (I used my beautiful Le Creuset pot), bring to the boil and simmer for a good 45 minutes or more.

Serve with jacket potatoes or rice.

I had this instead of a Chinese takeaway this week. Everyone else had takeaway and I have a plain rice, with these leftovers and added baked beans and curry powder into it. It produced the yummiest richest curry sauce ever. Super good. I think everyone else was a little bit jealous of my curry, as they tucked into their fat and MSG-laiden takeaway.
 
#13
Thai Chicken Broth - Free
ThHis is a bit of effort but tastes AMAZING!

Fry Light
6 Chicken portions (eg 3 drumsticks, 3 thighs), no skin
3 pints Chicken stock (2 cubes)
1 stalk Lemon grass, bruised and cut long-ways
4 garlic cloves
4 kaffir lime leaves
1.5" fresh ginger, peeled and sliced

Heat the Fry Light in a heavy bottomed pan. Add the chicken portions and turn regularly until browned.
Add the chicken stock, lemon grass, garlic, lime leaves and ginger.
Bring to the boil, then reduce to a simmer.
Cover and simmer for around 20 minutes, until chicken is tender.

Remove the chicken and set aside until cool enough to remove the meat from the bones. Discard the bones.
Remove the rest of the ingredients (retaining the stock in the pan) with a slotted spoon and discard.

Chicken stock (from above)
Chicken (from above)
1 red chilli, sliced finely
2 garlic clove, sliced finely
1/2 " fresh ginger, sliced into fine matchsticks
8 fine (green) beans, sliced into 1" lengths
1 tbsp fresh coriander, chopped roughly

Add the meat (roughly chopped) back into the stock, along with the chilli, garlic, ginger and beans. Bring up to the boil and simmer for 3-5 minutes until the beans have softened and the chicken is thoroughly heated through. Add the fresh coriander and serve.
 
#14
Three Pea Soup - Free

Fry Light
4 spring onions, roughly chopped
1 garlic clove, finely sliced
2 pints vegetable or chicken stock (from cubes)
200g pack mangetout
200g pack sugarsnap pears
200g frozen peas
1 head broccoli (optional)
1 tsp chilli flakes
black pepper

Heat the fry light in a heavy bottomed pan. Add the spring onions and garlic.
Stir-fry until softened.
Add the stock and rest of the ingredients.
Bring to the boil, and then simmer for 5-10 minutes until the vegetables are tender.
Remove from the heat.
Cool slightly and blend with a hand blender or food processor.

Return to the heat, until simmering and serve.
 
#15
Thai Poached Bream, per person - Syn Free

1 whole bream (or other whole fish)
1 garlic clove, peeled
1/2 lemon grass stalk
1 slice ginger.

Make a parcel out of foil.
Add the fish, garlic, lemon grass and ginger.
Add enough hot water to almost cover the fish.
Seal the parcel.

Place in an open ovenproof dish, and place in the middle of an oven pre-heated to 200 degrees C, for around 25-30 minutes.

Drain away the liquid and remove the garlic, lemongrass and ginger.

Serve the fish with new potatoes, baby carrots and green beans.
 
#16
Butternut Squash & Thyme Hotpot, serves 2

1 small butternut squash, peeled, deseeded and cut to 1cm thick lengthways
2 large carrots, peeled and cut to 0.5cm thick lengthways
1 large red onion, sliced fairly finely
couple of sprigs of fresh thyme, leaves taken from sprigs
3 garlic cloves, sliced thinly
Chicken stock (or vegetable)

Layer up the veg in single layers (onion, then carrot, then butternut squash) in a large, then repeat until all used up.
Add plenty of freshly ground black pepper over the top and then pour over the stock, until the top layer is just covered.

Place in the middle of a pre-heated oven at 200 degrees C, until tender and the top is starting to brown.

Great served with roast chicken or pan fried salmon.
 
#17
Beef Suk Yung - Syn free
Serves 2 greedy people, or 4 as part of a bigger spread

600g extra lean minced beef
1 onion, roughly chopped
1 inch ginger, peeled and roughly chopped
1 red chilli, seeds included, roughly chopped
3 garlic cloves, peeled
2 tsp chinese 5 spice powder
dark soy sauce

Dry fry the beef in a large frying pan/wok.

Put the onion, chilli, garlic and ginger in a food processor (I used the mini chopper attachment with my hand blender thingy). Whizz until very finely chopped.

Add the mixture to the browned beef, and add the chinese 5 spice powder. Stir regularly, and fry until the liquid has gone and the mixture is almost dry.

Serve with whole lettuce leaves, spoon the beef into the lettuce leaves, wrap into parcels and enjoy!

This is a beautiful recipe, OH called it "a triumph"! High praise indeed!

We had it with stir-fry veg (onion, carrot, courgette, peppers) and noodles with a splash of soy sauce in it, a bit like chow mein.

A syn-free chinese feast!
 
#19
Roasted Butternut Squash and Cherry Tomato 'Quiche' - 1 syn per 1/4, or 4.5 syns for whole quiche

1 small BNS, peeled & deseeded, diced
1 white onion, peeled and diced
2 garlic cloves, peeled and finely chopped
1 punnet cherry tomatoes
2 tspn mixed herbs
Spray Oil

Potato, parboiled and sliced

4 eggs
100g Ex Lt Philadelphia
Black pepper

Put all of the top ingredients on baking tray/shallow roasting tin, in the oven on 225 degrees, until cooked and starting to colour on the edges and then leave to cool a bit.

Beat the eggs, black pepper and Philadelphia together.

Layer the bottom of your dish (I use a silicon victoria sandwich 'tin' for this, 8" I think) with the sliced potatoes, then spoon the roasted mixture on top.

Poor over the egg mix, then bake in the oven, still on 225 or turn down to 200-210, and bake until the egg has risen and the top is a lovely golden brown.

Take out of the silicon when partially cooled - if you don't the bottom gets a bit wet.

I've been having this for lunch this week, with a Batchelor's Pasta Pot Shot (for an extra 1 syn for the Chicken one) and some fruit (to get in my third SF). A lovely comforting and warming winter lunch!
 


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