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Cheesy Mexican Bake -Slimming World Recipe

cheesy mexican bake slimming world recipe

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

Ingredients

  • 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

Method

  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. Put the onion, potatoes, artichokes, garlic, peppers, celery and courgette in a shallow ovenproof dish and sprinkle over the oregano, paprika and cumin.
  3. Season lightly and mix well, then spray with low-calorie cooking spray and bake for 15 minutes
  4. Stir in the tomatoes and return to the oven for another 10 minutes.
  5. Stir the quark and stock together to make a thick cream and drizzle it over the vegetables.
  6. Scatter the cheese on top and bake for 10-15 minutes. or until golden and bubbling. Sprinkle with nutmeg and serve hot.

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Slimming World Weekly Update – Week 5 Weight Loss

Slimming World weight loss result week 5

I was a bit disappointed with my week 5 weight loss result this week as I’d expected much more. I’m still happy with my total loss this month, however, and I’m determined to lose more this week 🙂

Weigh-In Results

Date – 29th January
Weight – 27 st 6 lb
Result – 1lb loss
Total Weight Loss – 3 st 9 lb

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Cauliflower Rosti Pie – Slimming World Recipe

cauliflower rosti pie

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.

Ingredients

  • 700g potatoes, peeled and coarsely grated
  • Salt
  • 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

Method

  1. Preheat your oven to 200°C/180°C Fan/Gas 6.
  2. Place the potatoes in a colander and sprinkle lightly with salt. Set aside for 10 minutes, then squeeze out the excess water.
  3. Mix together the potatoes, egg whites and grated onion.
  4. 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’.
  5. Spray lightly with low-calorie cooking spray and bake for 15-20 minutes, or until lightly browned.
  6. Remove from the oven, cover with foil and bake for a further 15-20 minutes.
  7. Meanwhile, for the filling, spray a large frying pan with low-calorie cooking spray and place over a medium heat.
  8. Add the chopped onion, garlic and cauliflower, and stir in the stock.
  9. Cook for 10-12 minutes, or until the cauliflower has started to soften.
  10. Allow to cool, then stir in the dried herbs, parsley, half the cheese, the tomatoes and the beaten eggs.
  11. Remove the pie crust from the oven. Spoon in the cauliflower mixture, and sprinkle with the remaining cheese and the smoked paprika.
  12. Bake for a further 25-30 minutes, or until lightly browned. Serve with plenty of green beans.

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Meal Planning Menu – Slimming World Menu Week 5

Meal Planning Monday Slimming World Vegetarian Menu

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.

Friday – Quorn chilli and chips

Saturday – Quorn cottage pie

Sunday – Chicken curry and rice

Monday – Quorn roast with roast potatoes, carrots, sprouts and gravy

Tuesday – Vegetable stew

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Bonfire Night Bangers and Mash Pie – Slimming World Recipe

bonfire night cheese topped bangers and mash pie

Bangers and mash pie with a cheese topping sounded just delicious to me so we had to try this recipe. We used Quorn sausages but you can choose your favourites. Just remember to syn them if needed.

Cheese Topped Bangers and Mash Pie

Serves 4
Syns per serving – 6 syns if not using the cheese as one of your healthy extras.

Ingredients

  • Low-calorie cooking spray
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 8 Quorn sausages, roughly chopped
  • 400g can chopped tomatoes
  • 400g can mixed beans, drained and rinsed
  • 200g mixed vegetables
  • 3 tbsp soy sauce
  • Salt and freshly ground black pepper
  • Freshly chopped herbs, to garnish

Topping

  • 900g potatoes, peeled and roughly diced
  • Salt and freshly ground black pepper
  • 2 tbsp fat free fromage frais
  • 1 egg, beaten
  • 120g Cheddar cheese, grated
  • Pinch of grated nutmeg
  • 4 tbsp dried parsley

Method

  1. Preheat the oven to 180ºC/160°C Fan/Gas 4.
  2. Boil the potatoes in lightly salted water for 15-20 minutes until soft.
  3. Drain and mash with the fromage frais, beaten egg, cheese, nutmeg and dried parsley. Season well and set aside.
  4. Spray a pan with low-calorie cooking spray and cook the onion, garlic, sausages and tomatoes.
  5. Stir and cook for 20 minutes.
  6. Add the mixed beans, mixed vegetables and soy sauce, season and pour into an ovenproof dish.
  7. Carefully spread the potato mixture over the top.
  8. Cook in the oven for 25-30 minutes until the topping is lightly browned. Serve garnished with the freshly chopped herbs.

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Curried Lentils with Ginger – Slimming World Recipe

curried lentils with ginger

I love lentil dishes and I love curry so this curried lentils with ginger recipe from Slimming World is perfect for me.
We’re going to have to make Ella something else, however, as she isn’t a curry fan!

Curried Lentils with Ginger

Serves 2
2 syns per serving

Ingredients

  • 2 onions, thinly sliced
  • 2 garlic cloves, crushed
  • Low-calorie cooking spray
  • 1 tbsp grated fresh root ginger
  • 1 red chilli, deseeded and finely chopped
  • 1 cinnamon stick
  • 2 level tsp turmeric
  • 4 tomatoes, skinned and chopped
  • 75ml canned coconut milk
  • 275ml vegetable stock
  • 460g cooked lentils
  • Grated zest and juice of 1 lime
  • 1 level tsp lime pickle
  • Salt and freshly ground black pepper
  • 4 hard boiled eggs, peeled and quartered
  • Fresh coriander sprigs, to serve

For the spice mixture

  • 1 level tsp cumin seeds
  • 4 cardamom pods
  • 1 level tbsp coriander seeds

Method

  1. To make the spice mixture dry roast the spices for 2 minutes over a medium heat, shaking the pan occasionally. Remove the spices and grind in a pestle and mortar.
  2. Cook the onions and garlic in low-calorie cooking spray over a high heat for 5 minutes, until golden.
  3. Add the ginger, chilli, cinnamon, turmeric and spice mixture and cook for 1 minute.
  4. Add the tomatoes, coconut milk and stock and simmer gently for about 20 minutes.
  5. Stir in the cooked lentils, lime zest and juice and the lime pickle and continue simmering for 15 minutes.
  6. Check the seasoning and add salt and pepper, if required. Serve the curry with the hard-boiled eggs, garnished with coriander sprigs.

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Creamy Basil and Chilli Linguine Slimming World Recipe

creamy basil and chilli linguine slimming world recipe

We have to keep the heat quite low when making anything with chilli in it as Ella and I don’t like it too spicy so Ant never puts the recipe amount in when we’re eating!
This basil and chilli linguine pasta is a vegetarian Slimming World recipe and is quick to make. It’s also is another comfort food for me.

creamy basil and chilli linguine

Basil and Chilli Linguine Pasta

Serves 4
Syn free

Ingredients

  • 500g dried linguine or spaghetti
  • Low-calorie cooking spray
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely sliced
  • 400g can chopped tomatoes
  • 1 tsp dried chilli flakes
  • ¼ tsp sweetener
  • A large handful of fresh basil, chopped, plus leaves to garnish
  • 100g fat-free natural yogurt
  • Salt and freshly ground black pepper

Method

  1. Cook the pasta in a large saucepan of lightly salted boiling water until just tender. Drain and keep warm.
  2. Spray a large frying pan with low-calorie cooking spray and place over a medium heat.
  3. Add the onion and garlic. Stir and cook for 3-4 minutes, then add the tomatoes, chilli and sweetener.
  4. Turn the heat to high and bring to the boil.
  5. Reduce the heat to medium, cover and cook gently for 8-10 minutes, stirring occasionally to prevent sticking.
  6. Remove from the heat and stir in the chopped basil and the yogurt, season well, and stir through the drained pasta. Serve garnished with basil leaves.

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Colcannon – Slimming World Recipe

Colcannon

Colcannon is comfort food for me and it’s also a quick and easy dish to make. We served ours with meat-free burgers and roast vegetables.

Title

Ingredients

  • 1kg potatoes, peeled and cut into chunks
  • ½ Savoy cabbage, cored and shredded
  • 100g fat-free natural fromage frais
  • Salt and freshly ground black pepper

Method

  1. Cook the potatoes in a pan of lightly salted boiling water for 12-15 minutes, adding the cabbage for the last 5 minutes to soften the leaves.
  2. Drain and return to a low heat to dry off any excess moisture.
  3. Remove the pan from the heat, stir in the fromage frais and mash until smooth. Season to taste and serve hot.

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Weekly Update – Slimming World Results – Week 4

I’ve not been able to get weighed this week as I had to go to the Queen’s Medical Centre in Nottingham with KayCee.
I’ve been on plan all week and will be on plan again this coming week so hopefully, it’ll be a good loss next week 🙂

Weigh-In Results

Date 22nd January 2020
Weight – N/A
Result – N/A
Total Weight Loss – 50lb

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Cumin Scented Falafels Slimming World Recipe

Cumin Scented Falafels

I love anything flavoured with cumin and these cumin scented falafels didn’t disappoint. It’s another vegetarian recipe and we’re serving it with sweet potato wedges and beans.

Cumin Scented Falafels

Serves 4
Syn free

Ingredients

  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and coarsely grated
  • 2x 400g cans chickpeas, drained and rinsed
  • 2 garlic cloves, peeled and finely chopped
  • 2cm piece root ginger, peeled and finely grated
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 3 tbsp very finely chopped fresh coriander
  • 1 small egg
  • Salt
  • Low calorie cooking spray
  • Paprika and fat-free natural yogurt, to serve (optional)

Method

  1. Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor.
  2. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.
  3. Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture.
  4. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop.
  5. Preheat the oven to 200°C/180°C Fan/Gas 6.
  6. Line a large baking sheet with baking parchment and spray lightly with low-calorie cooking spray.
  7. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet.
  8. Spray lightly with low-calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm.
  9. Serve warm, sprinkled with paprika and the yogurt alongside to dip into.

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