Archive for Recipe’s

Tikka drumsticks with raita dip

{ January 15, 2012 @ 9:02 pm } · { Main meals }
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This marinade is gorgeous and makes loads I managed to do 12 drumsticks and still have loads left so i cut some chicken breasts into strips to make tikka chicken strips.

 

Free on all plans

 

ingredients for the raita dip:

225g fat free natural yoghurt

handful of each, finely chopped mint, tomato, cucumber and red onion

 

ingredients for the tikka drumsticks

12 chicken drumsticks, skin removed

3 tbsp tandorri powder

1 tsp ground turmeric

2 tsp paprika

4 tbsp white wine vinegar

10 tbsp fat free natural yoghurt

3 garlic cloves, crushed

1cm root ginger grated

Method: 

1) make the raita by mixing all the ingredients together, cover and chill until needed

2) make a few cuts in the drumstick and place in a large bowl

3) in another bowl mix all the other ingredients together

4) pour over the marinade over the chicken and toss the chicken until coated, cover and chill for 4-6 hours or preferably overnight

5) preheat grill to medium, remove the chicken from the marinade and place on a rack grill for 20-30 minutes turning frequently  or until the chicken in cooked through serve with the raita

Lamb Koftas and creamy tomato dip

{ January 15, 2012 @ 9:00 pm } · { Main meals }
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These where beautiful and people couldnt get enough of them

 

HINT** I made these into smaller balls and managed to make 30 bite sized balls and they were lovely otherwise this recipe makes 16 large ones

 

Free on all plans

 

ingredients Tomato Dip:

198g  fat free natural fromage frais

113g passatta

salt and pepper

 

ingredients lamb koftas

908g extra lean lamb mince

3 garlic cloves, crushed

1/2 red onion diced

2 tsp medium curry powder

a handful of chopped mint

mint leaves to garnish

Method:

1) make the dip by mixing all the ingredients together, cover and chill until needed

2) in a large bowl mix all the ingredients ( except the mint for garnish) and roll into balls using your hands

3)divide the mixture into 16 ( or make smaller for more) and roll into balls and cook under a pre heated grill for 5 minutes or until cooked through

4) arrange the koftas on a serving plate and sprinkle the mint leaves , serve with the dipping sauce

Spicy spuds

{ January 15, 2012 @ 8:59 pm } · { Sides }
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These were beautiful… seriously wanted more and everyone loved them

 

Free on all plans

 

ingredients:

 

2lb new potatoes

2 tsp paprika

2tsp dried chilli flakes

2 tsp cumin seeds

2 tsp black onion seeds

8 tbps passatta

low cal cooking spray

chopped corriander to garnish

 Method:

1) preheat oven to 220 or gas 7

2) put the potatoes into a non stick roasting tin in a single layer

3) mix all the spices and passatta together, season well and pour over the potatoes, tosh so they are coated

4) spray with low cal spray and roast for 45-50 minutes

5) remove from oven and sprinkle over the corriander and serve

Spicy bean dip and vegetable cruidets

{ January 15, 2012 @ 8:57 pm } · { Sides }
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If you like houmous then I think you will like this, if you dont like it then you should still like this.. as I dont like it as I loved this

FREE on all plans

ingredients

400g tin of mixed beans – salad beans I used

juice of 1 lemon

4 garlic cloves finely chopped

8 spring onions chopped

2 red chillis, deseeded and chopped

a small handful of corriander, chopped

a small handful fo mint, chopped

198g fat free natural fromage frais

100g quark

salt and pepper

vegetable cruidets- carrots, cucumber, red pepper, yellow pepper, celery, radishes

Method:

1) place the beans in a food processor and blitz until smooth , then add all the other ingreients and blitz until everything is combined

2) tranfer to a serving dish and chill until needed

3) serve with the cruidets

Spiced fruity coleslaw

{ January 15, 2012 @ 8:56 pm } · { Sides }
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Now this is amazing!

 

SERIOUSLY ITS GOOD!

 

1 1/2 syns per serving and serves 4! althought it made a huge huge bowl of it and the syn is for the mayo! you could make without but it was nice with.

 

Ingredients 

1/4 white cabbage

1 large carrot, peeled and courly grated

1 large orange, peeled and segmented

100g seedless red grapes halved

100g seedless green grapes halved

15 radishes finely sliced

1/2 cucumber, de-seeded , halved and sliced

6 spring onions, shredded

6 level tbsp of extra low fat mayo

6 tbsp fat free natural fromage frais

juice of 1 lemon

1-2 tsp mild curry powder

salt and pepper

Method:

1) Finely shred the cabbage and place into a large bowl add all the other vegetables and fruit and toss lightly with your hands

2) in a seperate bowl mix the fromage frais, mayo, curry powder, lemon juice, salt and pepper, pour over the coleslaw , toss well to combine and then leave  to stand at room temperature for 30 mins

3) serve

Syn Free Donor Kebab meat

{ November 15, 2011 @ 2:12 pm } · { Main meals }
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You are not going to believe you can eat donor meat and loose weight but you can 🙂 and here is how :

Ingredients:

1 tsp Plain flour
1 tsp Dried Oregano
1/2 tsp Dried italian herbs
1/2 tsp Garlic Powder
1/2 tsp Onion powder
1/4 tsp Cayenne pepper
1 tsp salt
1/2 tsp black pepper
500g/1.1lb Extra lean lamb mince

Method: 

1. Preheat oven to 180/350 or gas mark 4

2. In a large bowl combine the flour, herbs, garlic powder, onion poder, cayenne pepper, salt & pepper

3. Add the lamb mince and using your hand combine together, then take all your aggression out on it and kneed and punch the meat until all the air pockets have gone and the mixture is smooth.

4. Place on a baking tray ( I put mine on a rack over a roasting tin – this allows the fat to run out) for 1 hr 20 mins – turning half way through to make sure its browned on all sides

5. Take out the oven and cover with foil for 10 mins then slice very thinly and place in a wholemeal pitta bread (HEb) full of salad and sauces ( remember to syns these if needed) serve with slimming world syn free chips

Spicy cajan salad

{ October 11, 2011 @ 12:46 pm } · { Chicken Dishes }
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Information:

Serves: 4
Prep time: 25
Cook time:
Syns per serving:
1.5 syns on all choices * add 6 syns if not using chicken as healthy extra on Green choice

Ingredients:

2 tbsp Cajun seasoning mix
1 tbsp ground paprika
1 tsp dried thyme
4 x 113g/4oz boneless skinned chicken breasts, washed
1 tsp vegetable oil
4 large beefsteak tomatoes, washed
1 small red onion
2 tbsp fresh chopped coriander
2 tsp red wine vinegar
1 tsp granulated artificial sweetener
salt and freshly ground black pepper

Method:

1. Mix together the spices and dried thyme and place on a plate. Dip the chicken on both sides lightly into the spices.

2. Brush a non-stick ridged frying pan with the oil and place on a high heat until very hot. Add the chicken, pressing it down onto the ridges to seal. Reduce to a medium heat and cook the chicken for 7 minutes. Turn over and cook for a further 8 minutes or until cooked through.

3. Meanwhile, finely chop the tomato and place in a bowl. Peel and finely chop the onion and add to the tomato along with the remaining ingredients. Mix well and set aside.

4. Drain the chicken on absorbent kitchen paper, shred it into bite-sized pieces and serve with the relish, accompanied by a green salad.

 

Masala Chicken drumsticks or Breast

{ October 11, 2011 @ 12:42 pm } · { Curry, Main meals }
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Information:

Serves 4

Ready in 45 minutes plus 12-24 hours marinating time

Free on EE

Ingredients:

7oz/198g Fat-Free natural yoghurt

1 red chilli, deseeded and finely chopped

4 Garlic cloves, crushed

Finely grated zest and juice of 1 lime

1 tsp Ground cumin

2 tbsp Tandoori or curry powder

Salt and Freshly ground black pepper

8 Skinless chicken drumsticks

A handful of fresh coriander leaves, roughly chopped to garnish

Lime wedges to serve

Method:

  1. To make the marinade , put the yoghurt, chilli, garlic, lime zest and juice, cumin, and curry powder in a bowl. Season and stir.
  2. Make 3-4 slits in each drumstick, cutting all the way to the bone, and then put in a glass dish in a single layer. Pour over the marinade and toss to coat. Cover and chill for 12-24 hours
  3. Cook the chicken on the preheated BBQ over a medium heat for about 30-35 minutes or until cooked thorugh.
  4. Garnish the drumsticks with coriander and serves with lime wedges to squeeze over.

Lemon & Coriander Rice

{ October 11, 2011 @ 12:40 pm } · { Sides }
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Information:

Serves 4

Ready in about 35 minutes

Free on EE

Ingredients: 

8oz/227g Dried easy-cook basmati rice

Fry light

2 Dried red chillies

5-6 Black peppercorns

2 Cinnamon sticks

2-3 Cloves

4-6 Cardamom pods, Crushed

4tsp Cumin Seeds

½ tsp Turmeric

Juice of 1 lemon and 1 tbsp of zest

3 ½ oz/100g Frozen peas

Sea salt

2 Handfuls of fresh coriander leaves, roughly chopped

method:

  1. Rince the rice under cold water. Drain and set aside until needed.
  2. Place a non-stick pan sprayed with fry light over a medium heat. Add the spices and stir-fry for 20-30 seconds. Add the rice and stir-fry for a further 2 minutes.
  3. Add the lemon juice and zest, peas, 16fl oz/425ml boiling water and season well with sea salt. Bring to the boil. Cover, reduce the heat to low and simmer for 10-12 minutes. Stir through the coriander , transfer to a serving dish and serve.

Cherry Knickerboker glory

{ October 11, 2011 @ 12:37 pm } · { Desserts }
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Information:

Serves 4

Ready in about 15 minutes

All choices 5 syns

Ingredients:

15oz/425g Fresh cherries, stalked removed and pitted. Reserve 4 with stalks if you wish for decoration

7fl oz/198ml Ready made, low fat custard

1 Egg white

190g Pot mullerlight Vanilla yoghurt

4 level tsp Cocoa powder

2 tbsp Artificial sweetener

4 tbps fat free natural fromage frais

4 x 9g Cadbury flake 99s

 Method:

  1. Divide the cherries between 4 dessert glasses and top with the custard.
  2. Whisk the egg white until stiff and gently fold in the yoghurt, cocoa and sweetener. Divide the mixture between the glasses.
  3. Top each dessert with a tablespoon of fromage frais, a mini flake and one od the reserved cherries.

** Jelly, made using sugar free jelly crystals ( ½ syn per ¼ pint/142ml), make a great alternative to the layer of custard. Count 3 syns per serving for the jelly version.

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