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Extra Easy SP Recipies


Full Member
S: 17st0lb C: 17st0lb G: 12st0lb BMI: 35.1 Loss: 0st0lb(0%)
Hi guys so with all the changes I thought it might be helpful if we had an area with the new SP recipes for anyone having an SP week. Its my first time doing SP and I've been trawling the internet for inspiration. I'm going making a big pot of this high protein soup that I think ticks all the right boxes. Feel free to comment or to add your own lovely recipes :)

Super Speed Soup1 can of mixed bean salad (drained)
1 can of green lentils (drained)
2 cans of chopped tomato
1 can of baked beans (drained)
2 large leeks (chopped)
1 large onion (diced)
4 medium carrots (chopped)
2 parsnips (diced)
1 green pepper
1 red pepper
1 yellow pepper
2 chicken stock cubes
salt & pepper
water enough to cover all the ingredients
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Full Member
S: 19st9lb C: 11st2.5lb G: 11st0lb BMI: 24.5 Loss: 8st6.5lb(43.09%)
Chicken Curry (almost the same as the one from the new book)

Serves 2, free on SP

1 onion, finely chopped
2 garlic cloves, crushed
2 chicken breasts, diced
300 g mushrooms, sliced
1 pepper, sliced
3 tbsp. tikka curry powder
6 tbsp. tomato puree
200 g passata with onions and garlic
400 ml chicken stock
salt and pepper

[To serve]
Small handful coriander, chopped
1 lime, cut into wedges
1 head cauliflower, grated and steamed
1/2 cucumber, diced
2 large tomatoes, diced

Fry the onion, peppers, mushrooms and garlic until soft. Add the chicken and cook until browned.
Add the curry powder, tomato puree, passata and stock, season and stir.
Bring to the boil, cover and turn down to simmer for 20 minutes, stirring occasionally.
Serve with lime wedges and coriander, steamed cauliflower rice and diced cucumber and tomato.


Full Member
S: 19st9lb C: 11st2.5lb G: 11st0lb BMI: 24.5 Loss: 8st6.5lb(43.09%)
Ploughmans lunch

Serves 1, free on SP if using cheese as HexA and roll as HexB

Warning - this is a huge lunch!!!'

100 g cooked ham
40 g reduced fat cheddar cheese
2 hardboiled eggs
3 balsamic pickled onions
3 pickled gherkins
3 tbsp beetroot relish
1/8 cucumber, sliced
1 large tomato, sliced
2 celery sticks
1 apple, sliced
1 wholemeal roll

Assemble on a large plate and enjoy!


Full Member
S: 19st9lb C: 11st2.5lb G: 11st0lb BMI: 24.5 Loss: 8st6.5lb(43.09%)
Pork Saltimboca

Serves 2, 1.5 syns per serving

225 g pork tenderloin, cut into 6 medallions 2.5cm thick
6 slices Parma ham - about 60g
6 large fresh sage leaves
salt and freshly milled black pepper

First of all beat the pieces of meat out to make them a little thinner. I use a clenched fist to do this, but don't go mad and break the meat - it just needs to be flattened and stretched a bit.
Season the meat with salt and pepper and now lay the slices of Parma ham on top of it (because they won't be precisely the same size, fold the ham and double over the pieces if necessary to make them fit).
Now place a sage leaf in the centre of each piece and secure it with half a cocktail stick, using it as you would a dress-making pin.
Now heat the frylight in the frying pan until fairly hot, then fry the slices of pork (sage leaf side down first) for 2 minutes, then flip the pieces over and fry them for another 2 minutes.
Now transfer the pork to warm serving plates, remove the cocktail sticks and serve.

I serve this with salad leaves and pepper, onion, courgette and aubergine roasted for an hour at 160C with tonnes of crushed garlic and salt and pepper.


Full Member
S: 19st9lb C: 11st2.5lb G: 11st0lb BMI: 24.5 Loss: 8st6.5lb(43.09%)
Pheasant Casserole with Apple and Celeriac Mash

Serves 2, 3 syns per serving if using the apple as HexB

A real treat!!!

4 pheasant breasts
1 red onion, sliced
1 clove garlic, crushed
125 g smoked bacon, diced
1 tbsp plain flour
150 ml dry cider
450 ml chicken stock
1 tbsp cider vinegar
1 thyme sprig
1 bay leaf

[For the mash]
500 g celeriac, peeled and cubed
2 Bramley apples, peeled, cored and cubed
1 tbsp parsley, chopped

[To serve]
Lots of wilted greens

Brown the pheasant breasts and remove from the pan.
Fry the onion, garlic and bacon until the onion is soft.
Stir in the flour and cook out for a minute.
Add the cider, stock, vinegar, thyme and a bay leaf. Season well.
Bring to the boil and put the pheasant back in the pan. Turn the heat down until just bubbling. Cook for 20-30 minutes until the sauce has thickened.
Meanwhile, boil the celeriac and apple until soft, drain and mash until smooth with the parsley.
Serve the casserole and mash with wilted greens.

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