Category: Recipe’s


Red Pepper Houmous

I am a huge lover of houmous, I absolutely love it. A few crudités or a cheeky packet of crisps and I am in heaven. My favourites are red pepper or jalapeno. However, on Slimming World the syns are just so high!

Co-op Roasted Red Pepper Houmous, 1 level tbsp. – 2 syns on all plans

Waitrose Roasted Red Pepper Houmous, 1 level tbsp. – 2 syns on all plans

Sainsbury’s Roasted Red Pepper Houmous, chilled, 1 level tbsp. – 2 syns on all plans

 

So… I came up with a plan…. I would make my own houmous, then I would know exactly what went into it and would be able to make sure it wasn’t so high in syns! My first attempt ended up in the bin as I used raw garlic cloves and the taste was just too strong and bitter and left a horrible after taste but with a little bit of trial and error I came up with this beauty:

houmous

Ingredients:

1 Large can of chickpeas (in water/brine)

2 sweet red peppers, cut in half and deseeded

3 cloves of garlic, peeled

salt, pepper, paprika

1 tsp. Quark

1 tsp. Lemon juice

 

Method:

Preheat the oven to 200C, spray a baking tray with Fry Light, place the sweet red peppers and garlic cloves on the baking tray and place in the oven for 12-15 minutes until soft.

Drain the chickpeas and place in a bowl with the quark, lemon juice and seasoning. Add the now slightly roasted garlic and peppers and then using a hand mixer blitz into a smooth paste. Taste and then if necessary add a little more seasoning to personal taste.

Really simple, really easy and even better it’s syn free on Green and Extra Easy! Kept in a sealed container it should last at least a week in the fridge although in reality it will probably only last me a day or two!

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This dish is perfect for those of you on Original or Extra Easy days, but the creamy tagliatelle would be perfect for those of you on a Green day too. Not only is it easy to make, but it tastes bloody gorgeous too!

I marinated some chicken thighs in my tasty marinade which was made from a teaspoon of chicken Bovril, a pinch of mixed herbs, 10 drops of Worcestershire sauce, 3 drops of tobasco, a sprinkle of garlic granules, chilli powder and turmeric. Add some soy sauce (approx. 50ml) and mix into a paste. Skin the chicken portions and coat in the paste, then place on a baking tray and bake on a high heat until cooked through. (I used 200 degree Celsius for around 25 minutes)

Now I am a little naughty when it came to making my tagliatelle. I used syns! *shock horror* I took 4 large spring onions and sliced them thinly then gently fried them in 10g of Lurpak’s New Garlic Butter which is 3.5 syns per the 10g. (You could just fry them in FryLight and add your own garlic to save on the syns but I wanted to try the butter) Whilst gently frying the spring onions I boiled one nest of tagliatelle in some boiling water for approx. 8 minutes until cooked. (Cooking times may vary depending on brand, make sure you buy dried tagliatelle, fresh pasta is not syn free!) When the spring onions were cooked through I added a large handful of fresh spinach to the pan, allowing it to wilt whilst i drained the pasta. I returned the drained pasta to it’s pan, tipped in the spinach and spring onion mixture, half a tin of sweetcorn and then 40g of Philadelphia Light Sweet Chilli flavour (3 syns) mixing thoroughly until the cream cheese had coated all the pasta, and the sweetcorn, spinach and spring onions were evenly distributed.

This was a simple and easy, perfect meal for one. The syns on EE are 6.5 but you could lower these by using Frylight if you wish. I really enjoyed this meal it was filling and tasty and spinach is definitely a food for this summer and it’s a speed food too!

Trifle

 

Total Syns: 10.5 (on all plans)

Serves: 6

Syns per serving: 2

 

Ingredients:

  • 2 x 12g Sachet’s of Sugar Free Jelly  3 syns
  • 6 Sponge fingers   6 syns
  • 1 sachet of White chocolate Options  2.5 syns
  • 1 small tub 0% Greek yoghurt
  • 1 x 200g tub of Mullerlight yoghurt

 

Method:

  • Break the sponge fingers into 1 inch sized pieces and place in the bottom of a large glass serving dish.
  • Make up 1 sachet of jelly as per the instructions on the packet. Allow to cool slightly and then pour over the sponge fingers. Refrigerate and leave to set.
  • Once the 1st layer of jelly is set, make up the 2nd sachet as per instructions. This time allow the jelly to cool thoroughly and then slowly add the tub of Mullerlight yoghurt ensuring it is all mixed together evenly.  Pour this over the set jelly layer and once again place in the refrigerator to set.
  • To make the cream topping take the 0% Greek yoghurt and beat the White Chocolate options powder into it. Ensuring all the powder is mixed in and the yoghurt now has a thick and creamy consistency. As soon as the yoghurt/jelly ‘custard’ layer is set carefully spread the cream topping over the top. Chill until ready to serve.
  • Serve with fresh fruit and enjoy.