Delicious meals with minimum ingredients.

[chocko1]

SLOW COOKER SPICED CARROT AND LENTIL SOUP - Serves 4

Syn Free

1 onion, chopped
Pinch chilli flakes
600g carrots, chopped
140g split red lentils
1 litre hot vegetable stock
2 tsp dried cumin
1 large clove of garlic, crushed

Put all ingredients into the slow cooker and season well. Cook on Low for 6 hours. Blend. If too thick, add more stock at end.

 

[chocko1]

SLOW COOKER IRISH BEEF STEW - Serves 8

12.5 Syns for whole recipe

2 level tbsp. cornflour - 7 Syns
900g stewing steak, cut into cubes
450g carrots, cut into chunks
6 large potatoes, cut into large chunks
1 large onion, cut into chunks
2 cloves of garlic, finely chopped
500ml beef stock
170g tomato puree
340ml Guinness - 5.5 Syns

Spray the base and sides of the slow cooker with Frylight (makes washing up easier).
Mix together, slowly, the beef stock and tomato puree, making sure there are no lumps.
Place all the ingredients, apart from the cornflour, in the slow cooker and pour the stock/tomato mixture over. Season well.
Cover and cook on Low for 8 hours. During the last hour of cooking, blend the cornflour with a tablespoon of cold water and gradually stir into the beef mixture. Simmer on High for a few minutes to thicken.

 

[chocko1]

Originally posted by Hazykay

TAMARIND CHILLI CHICKEN for the slow cooker - Serves 4

2 Syns per serving

8 pieces of skinless chicken
1 onion, chopped
1 red pepper, chopped
1 red chilli, chopped
2 cloves of garlic, chopped
1 level tbsp. tamarind paste - 1 Syn
1 tsp ground turmeric
2 level tbsp. cornflour - 7 Syns
450ml chicken stock
1 tbsp. granulated sweetener

Spray the slow cooker with Frylight.
Add chicken, onion, red pepper, chilli, garlic, tamarind, sweetener and turmeric to the slow cooker.
Pour in the stock and season to taste.
Gradually blend the cornflour with a little cold water to make a paste. Pour slowly into the slow cooker, stirring constantly whilst adding.
Cover and cook on Low for 8 hours.

 

[chocko1]

CAJUN TURKEY BURGERS - Makes 4 burgers

Syn Free

500g extra lean turkey mince
2 tbsp. Cajun seasoning
Zest from half a lemon (optional)
1 medium egg yolk
2 spring onions, thinly sliced

Place the turkey mince, Cajun seasoning, spring onion, lemon zest (if using) and egg yolk in a large bowl.
Mix well and shape into four burgers. Cover and chill for, at least, one hour.
Spray both sides of the burgers with Frylight and cook under a medium grill or in a frying pan for about 10 mins each side or until thoroughly cooked through.

 

[chocko1]

TOMATO AND CHORIZO RICE - Serves 4

4 Syns per serving

200g diced chorizo - 13 Syns
1 onion, halved and sliced
2 garlic cloves, chopped
1 tsp smoked paprika
250g Basmati rice
500ml chicken stock
2 roasted peppers in brine, chopped
395g cherry tomatoes, either fresh and halved or canned (without the liquid)
50g pitted green olives - 3 Syns (obviously, can be omitted)

Heat a large frying pan on a medium/high heat. Add the chorizo and cook until the oils run and it begins to crisp.
Tip in the onion and garlic and cook for a few minutes more.
Stir in the paprika and rice, mix well so the grains are coated, then pour in the hot stock and add the peppers and halved cherry tomatoes (if using fresh).
Stir everything, then cover the pan with a lid and cook for 5 minutes.
If using canned tomatoes, stir them in now, along with the olives. Cook for a further 8-10 minutes, until the rice is tender and the liquid has been absorbed.

Lovely on its own or as a side.

 

[chocko1]

ORIENTAL SWEET SOY AND GINGER SALMON - Serves 4

Syn Free

3 tbsp. soy sauce
1 tbsp. granulated sweetener
Freshly grated ginger, to taste
Chopped, fresh coriander, to taste
1 red chilli, seeds removed, finely sliced
4 fresh salmon fillets

Preheat the oven to 180C/Gas 4.
Mix soy sauce and sweetener.
Place the salmon fillets on a large piece of foil. Spoon the soy mix over all the fillets, on both sides, saving 1 tbsp. for later.
Sprinkle the ginger, coriander and chilli on top of the salmon, then drizzle the remaining sauce over this.
Gather the edges of the foil and scrunch the edges together to form a closed parcel.
Place on a baking tray in the oven and cook for 20 minutes.

Good with a vegetable stir-fry.

 

[chocko1]

SAUSAGE AND LEEK BAKE - Serves 4

Bit trickier to Syn this as it depends if HEX's are going to be used for the cheese. Anyway, it's 1 Syn for two sausages (BGTY or equivalent) and either 10 Syns for the whole 50g of cheese or you could somehow divide it into parts of a HEX. I'll leave it up to you - feeling a bit brain dead! :S

8 BGTY sausages
4 leeks, washed and thinly sliced
4 carrots, finely sliced
2 cloves of garlic, finely chopped
2 medium onions, finely chopped
50g cheese, grated
4 medium potatoes, peeled and sliced
1 beef stock cube

Heat the oven to 200C/Gas 6.
Cut the sausages into quarters and place in an ovenproof dish with 1 finely chopped onion, 2 cloves of garlic and season them with a pinch of salt and black pepper. Put them in the preheated oven for 20 minutes until cooked - drain any excess fat from the dish.
Once the sausages are cooking, put the sliced potatoes and 1 finely chopped onion on the hob, cover with water and bring to the boil. Once boiled for 5 minutes, turn off the heat and leave to stand in the water.
Boil the leeks and carrots in another pan and, once reaching boiling point, turn the heat off, drain and place them on top of the sausages, along with the crushed stock cube. Carefully pour 2-3 ladles of onion water from the potato pan over the sausages (or enough to cover the vegetables).
Place the sliced potatoes on top of the vegetables and sprinkle the grated cheese evenly over the potato layer.
Bake for about 20 minutes, until the cheese has crisped and the potato slices feel tender.

I haven't made this recipe but it had very good reviews.

 

[chocko1]

SLOW COOKER CHICKPEA CURRY - Serves 4

Syn Free

1 diced onion
1 red chilli - with or without seeds, finely chopped
2 chopped cloves of garlic
1 tsp each of cumin, turmeric and coriander
1 inch piece of ginger, grated
Half a teaspoon of garam masala
400g can chickpeas, drained and rinsed
400g can chopped tomatoes

In a pan sprayed well with Frylight, sauté the onion, ginger and garlic for 5-10 minutes, adding a splash of water to prevent sticking, if necessary.
Place the onion mixture and all the other ingredients, including a pinch of salt, but with the exception of the garam masala, into a slow cooker.
Cook on Low for 5 hours and add in the garam masala just before serving, stirring well. Also, season to taste.

Also good with some peppers added and with some baby spinach stirred through near the end of cooking time, giving it time to wilt.

 

[chocko1]

SLOW COOKER CHICKEN AND MUSHROOM CURRY - Serves 2

This does work out a smidgen over 6 Syns per serving, due to the soup but it's so easy and really tasty so, if you have Syns to spare, go for it!

4 skinless chicken thigh pieces
1 chopped onion
1 tin condensed mushroom soup - 12.5 Syns for a 295g tin - do NOT dilute!
150g sliced mushrooms
1 large red pepper, deseeded and chopped
2 tsp curry powder (or to taste) -spicy enough for me but not for a true curry connoisseur!
2 tsp dried mixed herbs

If you like, fry the chicken in a frying pan then place in the slow cooker. I never bother pre-browning.
Add the onions and pepper into the slow cooker, followed by the rest of the ingredients. Stir to mix.
Cook for 6 hours on Low. Check the chicken is thoroughly cooked through, as slow cooker times can sometimes vary.

 

[dirtydancing]

loving the recipes thanks again.

 

[chocko1]

SPEEDY MASALA MINCE (an easy mid-week meal) Serves 4

Syn Free

450g extra lean minced beef or lamb
1 onion, chopped
2 garlic cloves, crushed
1 x 2.5cm piece of fresh root ginger, peeled and finely chopped
1 400g can chopped tomatoes
1-2 green chillies, deseeded and finely chopped (suppose you could leave the seeds in if you're brave!)
2 tsp garam masala
2 handfuls freshly chopped coriander

Heat a large, shallow, non-stick frying pan until hot and cook the mince, onion, garlic and ginger for 5-7 minutes.
Reduce the heat and add the tomatoes, chillies, garam masala, half the coriander and some black pepper, with a pinch of salt.
Bring to the boil, reduce the heat down again and simmer, uncovered, for 30 minutes, stirring occasionally.
Garnish with the remaining coriander and serve with plain Basmati rice and, if you have the Syns, some naan bread.

 

[chocko1]

LAMB STEW - Serves 4

Syn Free

350-450g lean lamb, cut into chunks
12 shallots, halved or 1 large onion, sliced
3 garlic cloves, chopped
3 medium carrots, chopped
400g can chopped tomatoes
1 lamb stock cube
420g can of flageolet beans, rinsed and drained

Spray a large pan well with Frylight and fry the shallots or onion until beginning to soften. Add a splash of water if sticking.
Stir in the lamb, carrots, tomatoes and crumbled stock cube.
Refill the tomato can with cold water and add to the pan. Bring to the boil and simmer for 25 minutes, stirring occasionally.
Stir in the beans and return to simmer for a further 5 minutes, until hot. Season to taste.

Lovely served with mash and seasonal veg. Also, if you have Syns to spare, it does add to the taste to pour in a glass of red wine. Any excuse!

 

[chocko1]

BAKED STICKY CHOPS - Serves 6

2 Syns per portion

6 lean loin chops, all visible fat removed

FOR THE MARINADE

2 tbsp. white wine vinegar
Half a teaspoon of ground nutmeg
2 cloves of garlic, crushed
1 level tbsp. light brown sugar - 3 Syns
4 level tbsp. reduced sugar plum jam - 4 Syns
5 level tbsp. tomato ketchup - 5 Syns

1 tbsp. soy sauce - optional

1 level tbsp. sweet chilli sauce - optional (but don't forget to Syn this, if used, as I haven't included it in my working out - it'd be an extra 1.5 Syns added to the whole recipe, so pretty negligible when shared between 6!)


Prepare the marinade: in a large, shallow bowl, mix all the marinade ingredients together. Add the chops and coat in the mixture. Cover and chill in the fridge for 2 hours but, ideally, overnight.
Preheat the oven to 200C/Gas 6.
Place the chops on a metal rack in a non-stick roasting tin and bake for 35-40 minutes, turning once. They can also be cooked under a preheated grill for about 16 minutes, turning occasionally.
Check they are thoroughly cooked through and serve with SW wedges and side salad or also lovely with savoury rice.

 

[chocko1]

SIZZLING CHINESE STYLE LAMB - Serves 4

5 Syns per serving

350-450g lean lamb, cut into strips
6 level tbsp. hoi sin sauce - 12 Syns (This is from online Syns for basic Hoi Sin - you may find it somewhere for less Syns.)
3 tbsp. sherry - 1 Syn or could just use water
340g fresh mixed stir-fry vegetables
300g fresh, straight to wok noodles, separated up - 6 Syns

Spray a large pan well with Frylight and stir-fry the lamb for about 8 minutes, until hot and lightly browned.
Spray a large frying pan or wok really well with Frylight and stir-fry the veg and noodles for about 8 minutes until hot. Sprinkle with soy sauce, if using.
Add Hoi-Sin sauce and the sherry or water to the lamb and cook until sizzling.
Tip the vegetables and noodles into four warmed bowls and top with the lamb. Serve immediately.

 

[julianna]

Kathy u r amazing loving ur recipes

 

[chocko1]

Ah, thanks Julianna! That's so lovely.

Kathy x

 

[julianna]

u r so welcome and thankyou for ur knowledge

 

[chocko1]

CHORIZO AND PASTA SALAD - Serves 8

1.5-2 Syns per serving

400g conchiglie or penne pasta
200g diced chorizo - 13 Syns
250g cherry tomatoes
2 roasted red peppers in brine
1 tbsp. sherry vinegar

Heat the oven to 200C/Gas 6.
Put the chorizo and cherry tomatoes in a roasting tin and roast for about 20-25 minutes until the chorizo is cooked through and crispy on the outside. Reserve the chorizo oil and leave to cool.
Cook the pasta in a large pan of boiling water until tender.
Drain and rinse the pasta in boiling water. Put into a serving dish and add the chorizo oil to stop it from sticking together.
Roughly chop the peppers.
To assemble, mix together the chorizo, tomatoes and pasta. Stir in the peppers and sherry vinegar. Season then scatter over a green leaf salad.

 

[Gilljo30]

Love this thread! Your recipes look fab and sound so yummy!! Wish there was a restaurant that especially served slimming world dishes! Xx

 

[chocko1]

SMOKY CHICKEN AND TOMATO BAKE - Serves 4

Syn Free

500g tomatoes, quartered
2 red onions, cut into wedges
1 bulb of garlic, unpeeled and broken into cloves
1 tsp smoked paprika or to taste
1 yellow pepper, deseeded and sliced
2 tbsp. red wine vinegar
100ml chicken stock
1.3kg pack of skinless chicken thighs - could use 4 breasts but not as much taste

Preheat the oven to 180C/Gas 4.
Spray a large, deep roasting tray with Frylight.
Put into the tray the tomatoes, red onions, garlic cloves, paprika, yellow pepper, red wine vinegar and stock.
Season with black pepper and mix well.
Place the chicken thighs on top. Spray well with Frylight and bake for one hour.
When everything is cooked, squeeze the soft garlic from its skins and into the roasting tray.
Divide everything between four warmed plates and serve.

Lovely with mash, to soak up the juices, and lots of fresh veg.

Could add in some chorizo but don't forget to Syn.