Browsing Category:

Recipes

Meal Planning Menu – Slimming World Menu Week 3

Meal Planning Monday Slimming World Vegetarian Menu

It’s been a while since I’ve done a meal planning menu because planning a menu every week became a bit hit or miss!
Now that I’m fully back on track with Slimming World I have to preplan a menu because it makes it so much easier to shop and helps keep me on plan.

We’re also cutting down on our meat consumption so the majority of our menus from now on will be vegetarian.
These are all new recipes to us so I’ll be adding the recipes to the blog as we make them and will link to them asap 🙂

Because I weigh at Slimming World on a Wednesday, our meal planning menus run from Wednesday to Tuesday each week, just in case you were wondering why I start on a Wednesday!

Meal Planning Menu Week 3 – 15th to 21st January

Wednesday – Asparagus and mushroom pasta

Thursday – Baked couscous with chunky vegetable chilli

Friday – Chunky vegetable soup

Saturday – Cumin scented falafels with sweet potato wedges and baked beans

Sunday – Colcannon with meat-free burgers and roasted carrots, onions and parsnips

Monday – Basil and chilli linguine

Tuesday – Curried lentils with ginger

Click here for more recipes

Gingerbread Fudge

Welcome to day 24, and the final day of our Countdown to Christmas Sweet Treats recipes.
Today we’re making gingerbread fudge.

Gingerbread Fudge Ingredients

  • 230g Condensed milk
  • 300g White chocolate
  • 2 tsp ground ginger
  • 1 tsp Cinnamon
  • 1/2 tsp nutmeg

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Place the chocolate and condensed milk in a microwavable bowl and heat in 30-second intervals, stirring each time until it’s all blended and smooth.
  3. Pour into the prepared baking tin and spread out the mixture.
  4. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  5. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
    Store in an airtight container or package into cellophane bags and give as gifts.

I hope you’ve enjoyed our countdown to Christmas sweet treat recipes and we wish you all a very happy Christmas.

Minty Grinch Bark Recipe

Welcome to day 23 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making minty Grinch bark.

Grinch bark

Bark Ingredients

  • 300g White chocolate
  • Green food colouring
  • Peppermint flavouring
  • Green chocolate beans
  • Red heart sprinkles

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Add the peppermint flavouring and the green food colouring to the melted white chocolate and mix well.
  5. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  6. Pour the chocolate into the prepared tin and spread until even.
  7. Sprinkle the green chocolate beans and the red hearts then refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Grinch bark

Tomorrow, for our final countdown to Christmas recipe we’re making gingerbread fudge.

Oreo Fudge Recipe

Welcome to day 22 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Oreo fudge.
Now, I’ll admit that this isn’t the most appetising looking fudge in the world but OMG, the flavour more than makes up for the muddy looking mess!

Oreo Fudge Ingredients

  • 397g Condensed milk
  • 24 Oreo cookies
  • 300g White chocolate

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Place the chocolate and condensed milk in a microwavable bowl and melt for 30-seconds then stirring.
  3. Continue melting in 15-second increments and stirring well each time until the mixture is smooth.
  4. Keep 4 Oreos for the topping and place the rest of the Oreos into a plastic bag. Use a rolling pin to break up the Oreos.
  5. Add the crushed Oreos to the fudge and mix well until combined.
  6. Pour into the prepared baking tin and spread out the mixture.
  7. Break the 4 Oreos into pieces and sprinkle over the top of the fudge, pressing them in gently.
  8. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  9. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
    Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for Grinch bark.

Toffee Popcorn & Marshmallow Bark Recipe

Welcome to day 21 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making maple bacon popcorn bark.

toffee popcorn and marshmallow bark

Toffee Popcorn & Marshmallow Bark Ingredients

  • 600g Milk chocolate
  • 100g Toffee popcorn
  • 100g Mini marshmallows

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  5. Pour into the prepared tin and spread until even.
  6. Sprinkle over the popcorn and marshmallows and press gently into the chocolate.
  7. Refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
toffee popcorn and marshmallow bark

Tomorrow we’re making Oreo fudge.

Bailey’s Fudge Recipe

Welcome to day 20 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Baileys fudge.

Baileys fudge

Baileys Fudge Ingredients

  • 600g Milk chocolate
  • 397g Condensed milk
  • 25ml Bailey’s
  • Your choice of sprinkles – we used triple chocolate curls

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Place the chocolate and condensed milk in a microwavable bowl and melt the chocolate in 30-second intervals, stirring each time.
    Chocolate can burn easily in the microwave so be sure to watch it carefully.
  3. Add the Baileys to the fudge and mix well until combined.
  4. Pour into the prepared baking tin and spread out the mixture. Top with the triple chocolate sprinkles.
  5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
    Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for maple bacon popcorn bark.

Shortbread Teddies Bark Recipe

Welcome to day 19 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making shortbread teddies bark.

Shortbread teddies bark

Shortbread Teddies Bark Ingredients

  • 200g Milk chocolate
  • 200g White chocolate
  • A box of Shortbread teddies – we got ours from The Range (if you can’t find shortbread teddies, make your own shortbread and cut into teddy shapes)

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Pour into the prepared tin and spread until even.
  5. Put the milk chocolate in a large microwave-safe bowl and microwave for 1 minute. Remove the bowl, stir and microwave for 30 seconds. Repeat until the chocolate has melted. Be careful because it’s very easy to burn the chocolate when microwaving.
  6. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  7. Drizzle the melted chocolate over the white chocolate and use a wooden skewer to swirl the milk chocolate.
  8. Place the shortbread teddies on the chocolate bark and press down gently.
  9. Refrigerate the bark until set.
  10. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Shortbread teddies bark

Tomorrow we’re making Bailey’s fudge.

White Chocolate Fudge

Welcome to day 18 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making white chocolate fudge.

White chocolate fudge

White Chocolate Fudge Ingredients

  • 600g White chocolate
  • 397g Condensed milk
  • Multi-coloured sprinkles

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Place the chocolate in a microwavable bowl and melt the chocolate in 30-second intervals, stirring each time.
    Chocolate can burn easily in the microwave so be sure to watch it carefully.
  3. Add the condensed milk to the chocolate and mix well until combined.
  4. Pour into the prepared baking tin and spread out the mixture.
  5. Add the sprinkles and refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
    Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for shortbread teddies bark.

Chocolate Peanut Butter Fudge

Welcome to day 17 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Chocolate Peanut Butter Fudge.
This recipe comes from Home And Plate where you can find the American measurements 🙂

Chocolate Peanut Butter Fudge Ingredients

  • 300g Smooth Peanut Butter
  • 397g Condensed Milk
  • 300g Milk Chocolate broken into small pieces

Method

  1. Line a shallow tin with baking parchment.
  2. Place the condensed milk and peanut butter in a microwave-safe bowl and heat in 30-second intervals, stirring each time until it’s all blended and smooth.
  3. Add the chocolate pieces to the condensed milk and peanut butter mixture and stir until melted.
  4. Pour into the prepared baking tin and spread out the mixture.
  5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
  7. Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for white chocolate peanut butter fudge.

M&M Fudge

Welcome to day 16 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making M&M fudge.

M&M fudge

M&M Fudge Ingredients

  • 397g condensed milk
  • 300g milk chocolate
  • 125g M&Ms

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Place the condensed milk and chocolate into a medium saucepan and heat gently until combined, stirring all the time until it’s smooth.
  3. Remove from the heat and stir in half the M&Ms.
  4. Pour into the prepared baking tin and spread out the mixture then top with the remaining M&Ms.
  5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
    Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for Terry’s Chocolate orange bark.

%d bloggers like this: