Delicious meals with minimum ingredients.
- Thread starter chocko1
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chocko1
Gold Member
Thanks, Nicki.
Off to bed now as I'm at work tomorrow. Have fun, trying some of the recipes. Hope you like them.Kathy x
chocko1
Gold Member
STRAWBERRY ETON MESS - Serves 4
4.5 Syns per serving
400g punnet hulled strawberries
400g The Lake District Dairy Co. Vanilla Quark - 8 Syns
4 x meringue nests (13g) - 2.5 Syns
Sweetener, if required
Save a few strawberry halves for decoration but halve all the strawberries and sprinkle with sweetener, if required.
Break the meringue nests into small pieces with your fingers. Don't crush them too much though.
In four glasses, layer up the strawberries, Vanilla Quark and meringue, ending in a layer of Quark and decorating with the reserved strawberry halves.
Chill until ready to serve.
4.5 Syns per serving
400g punnet hulled strawberries
400g The Lake District Dairy Co. Vanilla Quark - 8 Syns
4 x meringue nests (13g) - 2.5 Syns
Sweetener, if required
Save a few strawberry halves for decoration but halve all the strawberries and sprinkle with sweetener, if required.
Break the meringue nests into small pieces with your fingers. Don't crush them too much though.
In four glasses, layer up the strawberries, Vanilla Quark and meringue, ending in a layer of Quark and decorating with the reserved strawberry halves.
Chill until ready to serve.
chocko1
Gold Member
PASTA WITH SMOKY BACON AND TOMATO SAUCE - Serves 2
1 Syn per serving
115g dried pasta shapes
1 tsp. olive oil - 2 Syns
250g smoky bacon, all visible fat removed and chopped into bite-sized pieces
Half tsp. dried oregano
1 small clove of garlic, crushed
Half an onion, thinly sliced
Half a red pepper, deseeded and thinly sliced
400g can chopped tomatoes
Heat the oil in a non-stick frying pan, then add the bacon and cook until starting to brown and crisp up, over a medium to high heat.
Add the oregano and turn the heat to a more medium setting. Cook for 1 minute.
Add the garlic, onion and red pepper and cook until softened.
Pour in the tin of tomatoes and simmer very gently until reduced and thickened - about 10-15 minutes.
Meanwhile be cooking the pasta, according to pack instructions.
Give it a good grind of pepper. May not need salt.
Add the cooked and well drained pasta to the sauce, stir to combine and serve immediately.
Lovely with HEX cheese grated over.
A lovely recipe from Abbe Townsend.
1 Syn per serving
115g dried pasta shapes
1 tsp. olive oil - 2 Syns
250g smoky bacon, all visible fat removed and chopped into bite-sized pieces
Half tsp. dried oregano
1 small clove of garlic, crushed
Half an onion, thinly sliced
Half a red pepper, deseeded and thinly sliced
400g can chopped tomatoes
Heat the oil in a non-stick frying pan, then add the bacon and cook until starting to brown and crisp up, over a medium to high heat.
Add the oregano and turn the heat to a more medium setting. Cook for 1 minute.
Add the garlic, onion and red pepper and cook until softened.
Pour in the tin of tomatoes and simmer very gently until reduced and thickened - about 10-15 minutes.
Meanwhile be cooking the pasta, according to pack instructions.
Give it a good grind of pepper. May not need salt.
Add the cooked and well drained pasta to the sauce, stir to combine and serve immediately.
Lovely with HEX cheese grated over.
A lovely recipe from Abbe Townsend.
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chocko1
Gold Member
BUTTERNUT SQUASH, CARROT AND RED LENTIL SOUP - Serves 2
3 Syns per serving, if using the oil, instead of Frylight
1 tbsp olive oil - 6 Syns
1 medium onion, peeled and chopped
2 carrots, chopped
Half a small BNS, peeled, deseeded and chopped
500ml vegetable stock
30g dried red lentils, rinsed
Tip the oil into a medium pan and put on a medium heat.
Add the chopped onion and cook, stirring, until transparent.
Add the chopped carrot and BNS and saute for 3 minutes.
Add the stock, red lentils and some black pepper and stir.
Bring to the boil, cover and simmer for about 30 minutes or until the veg and lentils are tender.
Remove from the heat and allow to cool a little, before blending with a hand blender or in a food processor.
Good served with a sprinkling of chopped parsley and a warmed HEX bread roll.
3 Syns per serving, if using the oil, instead of Frylight
1 tbsp olive oil - 6 Syns
1 medium onion, peeled and chopped
2 carrots, chopped
Half a small BNS, peeled, deseeded and chopped
500ml vegetable stock
30g dried red lentils, rinsed
Tip the oil into a medium pan and put on a medium heat.
Add the chopped onion and cook, stirring, until transparent.
Add the chopped carrot and BNS and saute for 3 minutes.
Add the stock, red lentils and some black pepper and stir.
Bring to the boil, cover and simmer for about 30 minutes or until the veg and lentils are tender.
Remove from the heat and allow to cool a little, before blending with a hand blender or in a food processor.
Good served with a sprinkling of chopped parsley and a warmed HEX bread roll.
Nanny Doreen
Nanny Doreen Red and Green from 25.8.19
Not had BNS, carrot AND lentils. I am gonna try that one. BNS red pepper ready to make tomorrow though. So will have to Monday I reckon. Will let you know what I think.
chocko1
Gold Member
MOUSSAKA-STYLE LASAGNE - Serves 6
Syn Free, if using the reduced-fat Mozarella, as part HEX's
1.2kg aubergine, thinly sliced
1 onion, finely chopped
500g extra lean minced lamb
3 cloves of garlic, crushed
1 tsp. ground allspice
1 tsp. ground cinnamon, or to taste
2 x 400g cans chopped tomatoes
10 dried lasagne sheets
As much or as little reduced-fat Mozarella as you like
Grease a 30x20x6cm deep ovenproof dish with Frylight.
Heat a non-stick frying pan over a high heat. Spray the aubergine slices with Frylight, on both sides.
Fry, in batches, until golden and tender. Transfer to a plate.
Meanwhile, spray another non-stick pan with Frylight and sauté the onion for about 5 minutes.
Add the mince and cook until browned all over.
Add the garlic and spices and cook for 30 seconds, then stir in the tomatoes. Bring to the boil and simmer for about 5 minutes, or until thickened.
Pre-heat the oven to 200C/Gas 6.
Spoon half the mince mixture into the dish, spreading out to cover the base.
Top with a third of lasagne sheets, breaking to fit, then top with half the aubergine slices.
Depending on how much Mozarella you are using, you could now add in a layer of the cheese. If not using too much, save it all for the top layer.
Repeat the layers, finishing with a layer of lasagne sheets, then cover well with the Mozarella.
Bake for 25 minutes or until golden brown and the lasagne is tender, when tested in the centre with a skewer.
Lovely served with a salad and, if you're really hungry, a jacket potato or SW wedges too.
65g reduced-fat Mozarella = 1 x HEX
This is a recipe from the Eat In magazine.
Syn Free, if using the reduced-fat Mozarella, as part HEX's
1.2kg aubergine, thinly sliced
1 onion, finely chopped
500g extra lean minced lamb
3 cloves of garlic, crushed
1 tsp. ground allspice
1 tsp. ground cinnamon, or to taste
2 x 400g cans chopped tomatoes
10 dried lasagne sheets
As much or as little reduced-fat Mozarella as you like
Grease a 30x20x6cm deep ovenproof dish with Frylight.
Heat a non-stick frying pan over a high heat. Spray the aubergine slices with Frylight, on both sides.
Fry, in batches, until golden and tender. Transfer to a plate.
Meanwhile, spray another non-stick pan with Frylight and sauté the onion for about 5 minutes.
Add the mince and cook until browned all over.
Add the garlic and spices and cook for 30 seconds, then stir in the tomatoes. Bring to the boil and simmer for about 5 minutes, or until thickened.
Pre-heat the oven to 200C/Gas 6.
Spoon half the mince mixture into the dish, spreading out to cover the base.
Top with a third of lasagne sheets, breaking to fit, then top with half the aubergine slices.
Depending on how much Mozarella you are using, you could now add in a layer of the cheese. If not using too much, save it all for the top layer.
Repeat the layers, finishing with a layer of lasagne sheets, then cover well with the Mozarella.
Bake for 25 minutes or until golden brown and the lasagne is tender, when tested in the centre with a skewer.
Lovely served with a salad and, if you're really hungry, a jacket potato or SW wedges too.
65g reduced-fat Mozarella = 1 x HEX
This is a recipe from the Eat In magazine.
chocko1
Gold Member
LAMB RAGU - Serves 4
1.5 Syns per serving
1 tbsp. extra-virgin olive oil - 6 Syns
500g extra lean minced lamb
1 onion, diced
1 carrot, diced
1 clove of garlic, crushed
50ml dry white wine - 2 Syns
1 tbsp. tomato puree
2 tbsp. fresh mixed herbs (rosemary, thyme, mint)
400g can chopped tomatoes
400g dried pasta shapes
Heat the oil in a pan over a medium heat and fry the mince until browned. Transfer to a bowl with a slotted spoon.
Saute the onion, carrot and garlic in the same pan, over a high heat for 3 minutes.
Add the wine and cook for 1 minute, or until reduced.
Add the tomato puree and herbs and cook for 1 minute.
Then add the canned tomatoes, mince and resting juices to the pan. Reduce the heat to low and simmer, covered, for 3-4 hours, stirring occasionally and adding boiling water if the mixture starts to catch on the base of the pan. Simmer until it is reduced and thick.
Fifteen minutes before the end of cooking, cook the pasta until tender. Drain well and stir through the lamb mixture. Season and serve.
Really tasty sprinkled with HEX grated cheese.
This is a recipe by chef, Francesco Mazzei, although he does add in a diced stick of celery too, along with the carrot. Suppose you could add in peppers and mushrooms too.
1.5 Syns per serving
1 tbsp. extra-virgin olive oil - 6 Syns
500g extra lean minced lamb
1 onion, diced
1 carrot, diced
1 clove of garlic, crushed
50ml dry white wine - 2 Syns
1 tbsp. tomato puree
2 tbsp. fresh mixed herbs (rosemary, thyme, mint)
400g can chopped tomatoes
400g dried pasta shapes
Heat the oil in a pan over a medium heat and fry the mince until browned. Transfer to a bowl with a slotted spoon.
Saute the onion, carrot and garlic in the same pan, over a high heat for 3 minutes.
Add the wine and cook for 1 minute, or until reduced.
Add the tomato puree and herbs and cook for 1 minute.
Then add the canned tomatoes, mince and resting juices to the pan. Reduce the heat to low and simmer, covered, for 3-4 hours, stirring occasionally and adding boiling water if the mixture starts to catch on the base of the pan. Simmer until it is reduced and thick.
Fifteen minutes before the end of cooking, cook the pasta until tender. Drain well and stir through the lamb mixture. Season and serve.
Really tasty sprinkled with HEX grated cheese.
This is a recipe by chef, Francesco Mazzei, although he does add in a diced stick of celery too, along with the carrot. Suppose you could add in peppers and mushrooms too.
chocko1
Gold Member
CHICKEN AND MUSHROOM TAGLIATELLE - Serves 2
4 Syns per serving, if using the Parmesan as part HEX's.
1 clove of garlic, crushed
Half an onion, thinly sliced or chopped
150g thinly sliced chicken breast
100g chestnut mushrooms, thinly sliced
250ml Weight Watcher's creme fraiche - 8 Syns
3 heaped tbsp. freshly grated Parmesan
Tomato puree
4 nests of dried tagliatelle
1 tbsp. chopped fresh parsley
Cook the pasta, according to pack instructions.
Spray a frying pan well with Frylight and gently fry the onion, chicken and garlic until the onion has softened and the chicken is cooked through.
Add the mushrooms and cook until starting to soften.
Add the creme fraiche and gently simmer for a couple of minutes to heat through and then add some tomato puree to taste, along with 2 tbsp. of the Parmesan.
Stir well and season with salt and black pepper.
Drain the cooked pasta, reserving some of the cooking liquid, and add to the frying pan.
Coat the pasta with the sauce, and use the reserved water, a splash at a time, to slacken the sauce slightly, if it needs it.
Scatter over the parsley and the remaining tbsp. of Parmesan. Serve immediately.
Use more Parmesan, if preferred.
This is a recipe based on one by Abbe Townsend.
4 Syns per serving, if using the Parmesan as part HEX's.
1 clove of garlic, crushed
Half an onion, thinly sliced or chopped
150g thinly sliced chicken breast
100g chestnut mushrooms, thinly sliced
250ml Weight Watcher's creme fraiche - 8 Syns
3 heaped tbsp. freshly grated Parmesan
Tomato puree
4 nests of dried tagliatelle
1 tbsp. chopped fresh parsley
Cook the pasta, according to pack instructions.
Spray a frying pan well with Frylight and gently fry the onion, chicken and garlic until the onion has softened and the chicken is cooked through.
Add the mushrooms and cook until starting to soften.
Add the creme fraiche and gently simmer for a couple of minutes to heat through and then add some tomato puree to taste, along with 2 tbsp. of the Parmesan.
Stir well and season with salt and black pepper.
Drain the cooked pasta, reserving some of the cooking liquid, and add to the frying pan.
Coat the pasta with the sauce, and use the reserved water, a splash at a time, to slacken the sauce slightly, if it needs it.
Scatter over the parsley and the remaining tbsp. of Parmesan. Serve immediately.
Use more Parmesan, if preferred.
This is a recipe based on one by Abbe Townsend.
chocko1
Gold Member
CRISPY GARLIC CHICKEN BREASTS - Serves 4
Syn Free, if using the Philadelphia and the breadcrumbs as part HEX's
2 cloves of garlic, crushed
3 tsp. finely chopped, fresh parsley
75g Philadelphia Light
4 skinless chicken breasts
1 medium egg, beaten with a fork
1 tbsp skimmed milk
75g breadcrumbs
Pre-heat the oven to 200C/Gas 6.
In a bowl,mix together the garlic and parsley with the soft cheese and a little black pepper.
Cut a deep pocket in each chicken breast, taking care not to cut right through, then stuff the soft cheese mixture inside, closing the flesh around the stuffing as far as possible.
Beat the egg with the milk and spread the breadcrumbs out on a plate.
Dip each chicken breast first in the egg mixture and then in the crumbs to coat all over.
Place on a non-stick baking tray and spray with Frylight.
Bake for about 20 minutes or until crisp and cooked right through.
This is a WW's recipe.
Syn Free, if using the Philadelphia and the breadcrumbs as part HEX's
2 cloves of garlic, crushed
3 tsp. finely chopped, fresh parsley
75g Philadelphia Light
4 skinless chicken breasts
1 medium egg, beaten with a fork
1 tbsp skimmed milk
75g breadcrumbs
Pre-heat the oven to 200C/Gas 6.
In a bowl,mix together the garlic and parsley with the soft cheese and a little black pepper.
Cut a deep pocket in each chicken breast, taking care not to cut right through, then stuff the soft cheese mixture inside, closing the flesh around the stuffing as far as possible.
Beat the egg with the milk and spread the breadcrumbs out on a plate.
Dip each chicken breast first in the egg mixture and then in the crumbs to coat all over.
Place on a non-stick baking tray and spray with Frylight.
Bake for about 20 minutes or until crisp and cooked right through.
This is a WW's recipe.
Last edited:
LittleOne83
Full Member
Sounds lovely, may have an issue getting and storing 504 chicken breast though!
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