We decided to have our curried veggie burger without the burger bun and served it with Slimming World chips and a side salad. Not everyone enjoyed it (KayCee and Ella!) but that was ok because it meant there was some leftover for my lunch the next day!
This recipe is great for vegans. You can learn more about the benefits of not eating meat in essays on vegan diet. I hope that over time, more people will begin to devote time to a healthy diet. This will prevent many diseases.
Curried Veggie Burger with Chips
Serves 4 1.5 syns per serving
1 small onion
½ red pepper
1-2 tsp mild curry powder
2 x 400g can of butter beans, drained
110g sweetcorn kernels, drained
60g fresh wholemeal breadcrumbs
1 medium egg, beaten (or vegan egg substitute)
Salt and freshly ground black pepper
900g Maris Piper or King Edward potatoes
2 tbsp freshly chopped coriander
Preheat the oven to 240°C/220°C Fan/Gas Mark 9.
Peel and finely chop the onion.
Peel and coarsely grate the carrot
Deseed and finely chop the pepper
Place onion, carrot and peppers in a pan with the curry powder and 150ml water. Bring to the boil, cover and simmer for 5 minutes. Drain well.
Mash the beans with a fork or blend in a food processor until smooth.
Stir in the sweetcorn, vegetables, breadcrumbs, egg and seasoning. Shape into 8 burgers, cover and chill until required.
Peel the potatoes and cut into 1cm thick chips.
Place in a pan of lightly salted boiling water and cook for 4 minutes. Drain and set aside for 10 minutes to dry.
Return the chips to the pan, cover and shake to ”rough up” the edges – this helps make them crisp.
Spray a baking tray with Frylight, add the chips, spray again and bake in the oven for 20-25 minutes, turning occasionally, until golden.
Arrange the burgers on a foil-lined grill rack, spray with low-calorie cooking spray and place under a medium/hot grill for approximately 5 minutes on each side until golden.
Share the chips and burgers between 4 plates. Sprinkle with coriander to serve.
My Nan-Nan used to make THE best stew when I was younger. I always looked forward to having her homemade stew followed by homemade lemon drizzle cake. I can’t promise you lemon drizzle cake but this recipe for chunky Winter vegetable stew is very tasty, filling and syn free 🙂
Chunky Winter Vegetable Stew
Serves 4 Syn free
1 onion, chopped
425ml vegetable stock
2 garlic cloves, chopped
3 turnips, chopped
2 carrots, sliced
275g parsnips, sliced
450g potatoes, peeled & chopped
75g red lentils
2 x 400g cans chopped tomatoes
225g mushrooms, quartered
1 tsp dried or 1 tbsp freshly chopped basil
1 tsp dried or 1 tbsp freshly chopped oregano
Place the onion and half of the stock into a large saucepan, bring to the boil and simmer for 10 minutes. Stir in the remaining stock, garlic, turnip, carrots, parsnips and potatoes. Bring back to the boil and simmer for 5 minutes.
Remove from the heat and stir in the remaining ingredients. Place back on the heat, bring to the boil and simmer for 30 minutes or until vegetables and lentils are cooked to the desired consistency. Serve immediately.
Ant made these bean and rice burritos for us and we all really enjoyed them. No one noticed that he’d forgotten to put the rice in!
Bean and Rice Burritos
Serves 4 Syn free
150g dried long-grain rice
400g can red kidney beans in chilli sauce
400g can mixed pulses in water, rinsed and drained
2 tbsp tomato purée
1 tomato, finely chopped
½ red onion, finely chopped
¼ cucumber, deseeded and diced
125g fat-free natural Greek yogurt, to serve
Lime wedges, to serve
For the wraps:
10 large eggs
Salt and freshly ground black pepper
Small handful of finely chopped fresh parsley
Low calorie cooking spray
Cook the rice according to the packet instructions then drain and keep warm.
Meanwhile, make the wraps. Crack the eggs into a large measuring jug, whisk until smooth and season with a pinch of salt. Stir in the parsley.
Spray a small non-stick frying pan with low-calorie cooking spray and place over a high heat.
When hot, pour in one-eighth of the egg mixture (or enough to just cover the bottom of the pan), tilting the pan to spread the egg around.
Cook for 1-2 minutes or until lightly browned underneath then flip over and cook for another 1-2 minutes.
Transfer the wrap to a baking sheet lined with baking parchment, cover with another sheet of parchment and keep warm. Spray the pan again with low-calorie cooking spray and make another seven wraps in the same way, adding each cooked wrap to the pile.
Heat a non-stick frying pan over a medium heat, add the kidney beans, pulses and tomato purée and warm through for 3-5 minutes.
Remove from the heat and season to taste.
Stir the beans into the rice and divide between the egg wraps.
Scatter over the tomato, red onion and cucumber, and roll up loosely (you might need to hold the wraps in place with cocktail sticks).
Serve hot with fat-free natural Greek yogurt and lime wedges to squeeze over.
I don’t know about you but when something says it’s cheesy, it needs to be cheesy so we increased the cheese in this Mexican cheesy bake to 120g of cheddar. I used it as one of my healthy extra portions.
Cheesy Mexican Bake
Serves 4 Syns per serving – 1.5
1 red onion, halved and cut into wedges
560g can new potatoes in water, drained and halved or quartered
400g can artichoke hearts in water, drained and quartered
2 large garlic cloves, chopped
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
2 celery sticks, thinly sliced
1 large courgette, cubed
1 tsp dried oregano
2 tsp sweet smoked paprika
2 tsp ground cumin
Low-calorie cooking spray
400g can chopped tomatoes
200g plain quark
120g vegetable stock, cooled
40g reduced-fat Cheddar-style cheese
A little freshly grated nutmeg
Preheat your oven to 200°C/fan 180°C/gas 6.
Put the onion, potatoes, artichokes, garlic, peppers, celery and courgette in a shallow ovenproof dish and sprinkle over the oregano, paprika and cumin.
Season lightly and mix well, then spray with low-calorie cooking spray and bake for 15 minutes
Stir in the tomatoes and return to the oven for another 10 minutes.
Stir the quark and stock together to make a thick cream and drizzle it over the vegetables.
Scatter the cheese on top and bake for 10-15 minutes. or until golden and bubbling. Sprinkle with nutmeg and serve hot.
Poor Ant had tears streaming while grating the onion for this cauliflower rosti pie! It says it serves four people but it served 5 of us and there was even a portion left for Ant to have for his lunch the next day.
Cauliflower Rosti Pie
Serves 4 6 syns per serving if not using the cheese as a healthy extra.
700g potatoes, peeled and coarsely grated
2 egg whites
1 onion, coarsely grated
Low calorie cooking spray
Steamed green beans, to serve
For the filling:
1 onion, finely chopped
3 garlic cloves, finely chopped
800g cauliflower florets, roughly chopped
150ml vegetable stock
1 tsp dried mixed herbs
A small handful of fresh flat-leaf parsley, finely chopped, plus extra to garnish
120g Red Leicester cheese, grated
200g cherry tomatoes, halved
2 eggs, lightly beaten
1 tsp sweet smoked paprika
Preheat your oven to 200°C/180°C Fan/Gas 6.
Place the potatoes in a colander and sprinkle lightly with salt. Set aside for 10 minutes, then squeeze out the excess water.
Mix together the potatoes, egg whites and grated onion.
Spoon into a 22cm rectangular pie dish and spread out evenly, lining the bottom and patting the mixture up the sides to make a ‘crust’.
Spray lightly with low-calorie cooking spray and bake for 15-20 minutes, or until lightly browned.
Remove from the oven, cover with foil and bake for a further 15-20 minutes.
Meanwhile, for the filling, spray a large frying pan with low-calorie cooking spray and place over a medium heat.
Add the chopped onion, garlic and cauliflower, and stir in the stock.
Cook for 10-12 minutes, or until the cauliflower has started to soften.
Allow to cool, then stir in the dried herbs, parsley, half the cheese, the tomatoes and the beaten eggs.
Remove the pie crust from the oven. Spoon in the cauliflower mixture, and sprinkle with the remaining cheese and the smoked paprika.
Bake for a further 25-30 minutes, or until lightly browned. Serve with plenty of green beans.
Aiden, KayCee and Ella asked if we could have some normal meals this week so we’re not trying any new recipes! We’ve also got a couple of non- vegetarian meals planned because everyone is missing meat!
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 5 – 29th January to 4th February
Wednesday – Quorn spaghetti bolognese
Thursday – Fry-up consisting of sausages, bacon, fried mushrooms, fried potatoes, eggs and beans.