Delicious meals with minimum ingredients.
- Thread starter chocko1
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chocko1
Gold Member
MEATBALLS IN TOMATO SAUCE - Serves 4
Syn Free
500g extra lean minced beef - I've started asking my butcher if he could mince me some of his extra lean stewing steak and it tastes so much better than supermarket mince and it's working out cheaper!
1 red onion, finely chopped
1 egg, whisked with a fork
For the sauce -
8 large vine-ripened tomatoes, diced
1 large red onion, finely chopped
Two handfuls of mushrooms, thinly sliced
2 fat cloves of garlic, crushed
1 tbsp. dried oregano
Worcestershire sauce, to taste
200ml beef stock
Pre-heat the oven to 220C/Gas 7.
Mix the mince, diced onion and egg together with some salt and pepper.
Roll into meatballs and place on a baking tray. Cover with cling film and put into the fridge.
Spray a large, ovenproof pan or dish well with Frylight and heat over a medium heat.
Put the tomatoes, onion, garlic and mushrooms in with a pinch of salt. Cook gently, stirring occasionally, until the mushrooms have shrunk slightly.
When the mushrooms have shrunk down a little, put the meatballs into the oven.
Add the oregano and Worcestershire sauce to the tomato mixture. Stir well and continue to cook gently, until the meatballs are cooked through - about 15-20 minutes. Turn the meatballs during the cooking time.
Remove the meatballs from the oven, when completely cooked through and add to the tomato mixture.
Put the lid on the ovenproof pan/dish and bake in the oven for 20 minutes.
Serve with lots of pasta.
When I make this I add a glug of balsamic vinegar along with the Worcestershire sauce and, If I have any fresh basil in, I add a few leaves to it before putting it in the oven. This is fantastic served with HEX cheese grated over it!
Syn Free
500g extra lean minced beef - I've started asking my butcher if he could mince me some of his extra lean stewing steak and it tastes so much better than supermarket mince and it's working out cheaper!
1 red onion, finely chopped
1 egg, whisked with a fork
For the sauce -
8 large vine-ripened tomatoes, diced
1 large red onion, finely chopped
Two handfuls of mushrooms, thinly sliced
2 fat cloves of garlic, crushed
1 tbsp. dried oregano
Worcestershire sauce, to taste
200ml beef stock
Pre-heat the oven to 220C/Gas 7.
Mix the mince, diced onion and egg together with some salt and pepper.
Roll into meatballs and place on a baking tray. Cover with cling film and put into the fridge.
Spray a large, ovenproof pan or dish well with Frylight and heat over a medium heat.
Put the tomatoes, onion, garlic and mushrooms in with a pinch of salt. Cook gently, stirring occasionally, until the mushrooms have shrunk slightly.
When the mushrooms have shrunk down a little, put the meatballs into the oven.
Add the oregano and Worcestershire sauce to the tomato mixture. Stir well and continue to cook gently, until the meatballs are cooked through - about 15-20 minutes. Turn the meatballs during the cooking time.
Remove the meatballs from the oven, when completely cooked through and add to the tomato mixture.
Put the lid on the ovenproof pan/dish and bake in the oven for 20 minutes.
Serve with lots of pasta.
When I make this I add a glug of balsamic vinegar along with the Worcestershire sauce and, If I have any fresh basil in, I add a few leaves to it before putting it in the oven. This is fantastic served with HEX cheese grated over it!
freakydarkstuff
Silver Member
I may have to start asking my butcher as well! Ive pretty much eliminated red meat from my diet since joining SW (I only ate mince and burgers/ sausages before anyway as I dont like steaks or chops) as supermarket extra lean mince is SO expensive and its usually only me and sometimes my little one eating it anyway. Also, I can then get away with only buying enough for one.
And thanks for the lunch ideas!! Im looking forward to trying them out.
Any tips with frittata type things- mine always end up breaking up and being like scrambled egg with bits in!!
chocko1
Gold Member
NECTARINE BAKE - Serves 4
6.5 Syns per serving - so only good when you have Syns to spare!
4 large, ripe nectarines - about 100g each in weight - 8 Syns (when baked)
4 ginger biscuits - Co-Op and M+S basic ginger biscuits are 2 Syns each
25ml cream sherry - 2 Syns
4 level tsp. soft brown sugar - 8 Syns
Put the ginger biscuits in a single layer in a flat dish and pour the sherry over them.
Leave for half an hour, then mash them into a paste.
Pre-heat the oven to 200C/Gas 6.
Halve the nectarines and remove the stones.
Fill each hollow with the ginger paste and sprinkle with the brown sugar.
Place the nectarine halves, hollow side up, in an ovenproof dish and bake for about 15 minutes or until the flesh is soft and the sugar has melted.
Serve warm with FF Greek yoghurt or SW ice cream.
6.5 Syns per serving - so only good when you have Syns to spare!
4 large, ripe nectarines - about 100g each in weight - 8 Syns (when baked)
4 ginger biscuits - Co-Op and M+S basic ginger biscuits are 2 Syns each
25ml cream sherry - 2 Syns
4 level tsp. soft brown sugar - 8 Syns
Put the ginger biscuits in a single layer in a flat dish and pour the sherry over them.
Leave for half an hour, then mash them into a paste.
Pre-heat the oven to 200C/Gas 6.
Halve the nectarines and remove the stones.
Fill each hollow with the ginger paste and sprinkle with the brown sugar.
Place the nectarine halves, hollow side up, in an ovenproof dish and bake for about 15 minutes or until the flesh is soft and the sugar has melted.
Serve warm with FF Greek yoghurt or SW ice cream.
chocko1
Gold Member
CHICKEN BREAST IN PEPPERCORN SAUCE - Serves 4
Approx. 4 Syns per serving
4 skinless chicken breasts
25g butter - 9 Syns
45ml brandy - 4.5 Syns
120ml hot chicken stock
2 tsp. green peppercorns in brine, drained and rinsed well
3 level tbsp. half fat crème fraiche - Sainsbury's BGTY - 1.5 Syns
Season the chicken on both sides, lightly.
Heat the butter until foaming in a large non-stick frying pan. Add the chicken and cook gently for 4 minutes, on one side, until lightly browned.
Turn the chicken over and cook for a further 5-6 minutes, or until tender.
Remove from the pan and set aside.
Add the brandy to the pan, ignite and cook for a minute or until the flames die down.
Add the stock and peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.
Remove the pan from the heat and stir in the crème fraiche.
Return to the heat and simmer gently for 30 seconds.
Return the chicken to the pan and cook for a further 1-2 minutes.
Gorgeous served with mashed potato, leeks and carrots.
The sauce is lovely served with steak too or pork loin.
To reduce the Syn value, you could use Frylight instead of the butter but the butter really adds to the flavour of this tasty dish.
Approx. 4 Syns per serving
4 skinless chicken breasts
25g butter - 9 Syns
45ml brandy - 4.5 Syns
120ml hot chicken stock
2 tsp. green peppercorns in brine, drained and rinsed well
3 level tbsp. half fat crème fraiche - Sainsbury's BGTY - 1.5 Syns
Season the chicken on both sides, lightly.
Heat the butter until foaming in a large non-stick frying pan. Add the chicken and cook gently for 4 minutes, on one side, until lightly browned.
Turn the chicken over and cook for a further 5-6 minutes, or until tender.
Remove from the pan and set aside.
Add the brandy to the pan, ignite and cook for a minute or until the flames die down.
Add the stock and peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.
Remove the pan from the heat and stir in the crème fraiche.
Return to the heat and simmer gently for 30 seconds.
Return the chicken to the pan and cook for a further 1-2 minutes.
Gorgeous served with mashed potato, leeks and carrots.
The sauce is lovely served with steak too or pork loin.
To reduce the Syn value, you could use Frylight instead of the butter but the butter really adds to the flavour of this tasty dish.
chocko1
Gold Member
YOGHURT, ROASTED OATS AND FRUIT - Serves 4
Approx. 1 - 1.5 Syns per serving, if using honey
100g jumbo porridge oats - HEX's
2 ripe pears, cored and diced
2 red apples, cored and diced
500g FF natural yoghurt/flavoured yoghurt
2 level tbsp. runny honey - 5 Syns
Pre-heat the oven to 200C/Gas 6.
Place the oats on a baking tray and roast for about 5 minutes.
Allow to cool slightly.
Meanwhile, mix the other ingredients, apart from the honey, in a large bowl and stir in the oats.
Serve chilled, drizzled with honey.
Lovely for breakfast or as a dessert, if you still have your HEX B left.
Approx. 1 - 1.5 Syns per serving, if using honey
100g jumbo porridge oats - HEX's
2 ripe pears, cored and diced
2 red apples, cored and diced
500g FF natural yoghurt/flavoured yoghurt
2 level tbsp. runny honey - 5 Syns
Pre-heat the oven to 200C/Gas 6.
Place the oats on a baking tray and roast for about 5 minutes.
Allow to cool slightly.
Meanwhile, mix the other ingredients, apart from the honey, in a large bowl and stir in the oats.
Serve chilled, drizzled with honey.
Lovely for breakfast or as a dessert, if you still have your HEX B left.
chocko1
Gold Member
CHEESEY HAM FRITTATA - Serves 2
Syn Free, if using cheese as HEX's
2 spring onions, finely sliced
4 tbsp. peas, defrosted
1 courgette, grated
2 large slices ham/bacon, all visible fat removed
80g fat-reduced mature Cheddar, grated
4 large eggs
Pre-heat the oven to 180C/Gas 4.
Put the spring onion slices and defrosted peas into a bowl.
Add the grated courgette, ham/bacon (cooked) and the grated cheese.
Whisk the eggs well with a fork and add seasoning to taste. Pour over the other ingredients and mix well.
Spray a quiche dish with Frylight, then use a pastry brush to spread into all the edges.
Pour the ingredients into the quiche dish and bake in the oven for approx. 30 minutes or until the eggs are set.
Lovely, hot or cold, served with crunchy salad and HEX crusty bread/new potatoes, etc.
Obviously, you can add in any ingredients you like.
I'm just off to work now, Lisa but will try to post some more later.
Kathy xx
chocko1
Gold Member
Oh! Hope you like this one, based on a Tesco recipe. It's really tasty and always turns out well. Good luck, if you try it!
BACON AND LEEK FRITTATA - Serves 4
1.5 Syns per serving, if using cheese as a HEX
500g potatoes, cooked and then diced
1 tbsp. oil - 6 Syns
6 rashers of back bacon, all visible fat removed
1 leek, trimmed, thoroughly rinsed and thinly sliced
6 medium eggs
120g medium-mature Cheddar, grated - 4 x HEX's
Heat the oil in a non-stick, medium sized frying pan and fry the bacon until tender. Set aside on some kitchen roll and, when cool, snip into bite-sized pieces with kitchen scissors.
Add the diced potatoes and fry for about 2 minutes.
Beat the eggs with a little salt and some black pepper and stir in the cheese.
Pour this mixture over the potatoes in the frying pan. Cook for 3-4 minutes, without stirring, then cover with a lid, turn the heat down low and cook gently for 5-8 minutes or until the egg is set.
Slide onto a plate and leave to cool for 5 minutes before cutting into wedges.
Serve hot or cold with a side salad.
BACON AND LEEK FRITTATA - Serves 4
1.5 Syns per serving, if using cheese as a HEX
500g potatoes, cooked and then diced
1 tbsp. oil - 6 Syns
6 rashers of back bacon, all visible fat removed
1 leek, trimmed, thoroughly rinsed and thinly sliced
6 medium eggs
120g medium-mature Cheddar, grated - 4 x HEX's
Heat the oil in a non-stick, medium sized frying pan and fry the bacon until tender. Set aside on some kitchen roll and, when cool, snip into bite-sized pieces with kitchen scissors.
Add the diced potatoes and fry for about 2 minutes.
Beat the eggs with a little salt and some black pepper and stir in the cheese.
Pour this mixture over the potatoes in the frying pan. Cook for 3-4 minutes, without stirring, then cover with a lid, turn the heat down low and cook gently for 5-8 minutes or until the egg is set.
Slide onto a plate and leave to cool for 5 minutes before cutting into wedges.
Serve hot or cold with a side salad.
chocko1
Gold Member
CHILLI PASTA FRITTATA - Serves 4
3 Syns per serving, if using the cheese as part HEX's
2 tbsp. olive oil - 12 Syns
1 medium onion, finely chopped
1 clove of garlic, crushed
1 red chilli, deseeded and finely chopped
175g lean ham, chopped
6 large eggs
175g cold, cooked, small pasta shapes
50g grated Cheddar or Parmesan
2-3 tbsp. freshly chopped parsley or marjoram
Heat the oil in a 20cm non-stick frying pan over a low/medium heat. Add the onion and sauté gently for 3-4 minutes, turning frequently. Do not brown.
Meanwhile, place the eggs in a large bowl, beat well with a fork, then add the cheese, herbs and seasoning. Mix together gently.
Add the garlic and the chilli to the onion, sauté gently for 3 minutes, then add the ham and pasta and stir well.
Pour in the egg mixture and cook over a low/medium heat until large curds begin to form.
Pre-heat the grill to hot and continue to cook the frittata on the hob for a further 5-6 minutes, without stirring, until it has mostly set, with only the top remaining a little soft.
Transfer to the grill and cook for 2-3 minutes until completely set, golden brown and slightly puffy.
Invert the frittata onto a large plate, then turn it over so it comes out of the pan.
Can be served immediately or allow to get completely cold before serving. Best served at room temperature.
3 Syns per serving, if using the cheese as part HEX's
2 tbsp. olive oil - 12 Syns
1 medium onion, finely chopped
1 clove of garlic, crushed
1 red chilli, deseeded and finely chopped
175g lean ham, chopped
6 large eggs
175g cold, cooked, small pasta shapes
50g grated Cheddar or Parmesan
2-3 tbsp. freshly chopped parsley or marjoram
Heat the oil in a 20cm non-stick frying pan over a low/medium heat. Add the onion and sauté gently for 3-4 minutes, turning frequently. Do not brown.
Meanwhile, place the eggs in a large bowl, beat well with a fork, then add the cheese, herbs and seasoning. Mix together gently.
Add the garlic and the chilli to the onion, sauté gently for 3 minutes, then add the ham and pasta and stir well.
Pour in the egg mixture and cook over a low/medium heat until large curds begin to form.
Pre-heat the grill to hot and continue to cook the frittata on the hob for a further 5-6 minutes, without stirring, until it has mostly set, with only the top remaining a little soft.
Transfer to the grill and cook for 2-3 minutes until completely set, golden brown and slightly puffy.
Invert the frittata onto a large plate, then turn it over so it comes out of the pan.
Can be served immediately or allow to get completely cold before serving. Best served at room temperature.
chocko1
Gold Member
SMOKED SALMON AND BROCCOLI FRITTATA - Serves 2
1 Syn per serving
100g tenderstem broccoli, trimmed
1 tsp. olive oil - 2 Syns
3 large eggs
25g smoked salmon, chopped
1 tbsp. chopped, fresh dill ( or 1 tsp. dried)
Cook the broccoli in boiling water for 3 minutes or until just tender.
Drain in a colander and rinse in cold water until cold.
Heat the oil in a medium, non-stick frying pan. Beat the eggs with seasoning to taste.
Saute the broccoli in the frying pan for about 2 minutes.
Pour in the eggs and cook for 3-4 minutes or until the base has set.
Scatter the salmon and dill over the frittata and cook under a hot grill for 2 minutes or until the top has set.
Lovely served with salad and a potato salad.
1 Syn per serving
100g tenderstem broccoli, trimmed
1 tsp. olive oil - 2 Syns
3 large eggs
25g smoked salmon, chopped
1 tbsp. chopped, fresh dill ( or 1 tsp. dried)
Cook the broccoli in boiling water for 3 minutes or until just tender.
Drain in a colander and rinse in cold water until cold.
Heat the oil in a medium, non-stick frying pan. Beat the eggs with seasoning to taste.
Saute the broccoli in the frying pan for about 2 minutes.
Pour in the eggs and cook for 3-4 minutes or until the base has set.
Scatter the salmon and dill over the frittata and cook under a hot grill for 2 minutes or until the top has set.
Lovely served with salad and a potato salad.
chocko1
Gold Member
DESSERT OMELETTE - Serves 1
1.5-2.5 Syns
2 large eggs, separated
1 level tbsp. sweetener
1 tbsp. milk, taken from the allowance
Sliced strawberries
FF Greek yoghurt
Half to 1 level tbsp. runny honey
Put the egg yolks, half the sweetener and the milk into a small bowl and beat together with a fork.
Whisk the egg whites until they form soft peaks.
Fold in the egg yolk mixture gently, making sure everything is well combined.
Spray a small non-stick frying pan well with Frylight - preferably the buttery variety.
Heat the pan gently. When hot, add the egg mixture and cook for about 2-3 minutes, or until the base is cooked and brown.
Meanwhile, stir the strawberry slices into some FF Greek yoghurt - amounts to suit taste.
Place the pan under the grill and cook the omelette until the top is set and firm.
Tip the omelette onto a warmed plate.
Spoon the yoghurt mixture onto one half of the omelette, then drizzle with honey, to taste.
Flip the other half of the omelette over, to form a lid and serve immediately.
Obviously, any combination of fresh fruit can be used for this, with or without the yoghurt.
1.5-2.5 Syns
2 large eggs, separated
1 level tbsp. sweetener
1 tbsp. milk, taken from the allowance
Sliced strawberries
FF Greek yoghurt
Half to 1 level tbsp. runny honey
Put the egg yolks, half the sweetener and the milk into a small bowl and beat together with a fork.
Whisk the egg whites until they form soft peaks.
Fold in the egg yolk mixture gently, making sure everything is well combined.
Spray a small non-stick frying pan well with Frylight - preferably the buttery variety.
Heat the pan gently. When hot, add the egg mixture and cook for about 2-3 minutes, or until the base is cooked and brown.
Meanwhile, stir the strawberry slices into some FF Greek yoghurt - amounts to suit taste.
Place the pan under the grill and cook the omelette until the top is set and firm.
Tip the omelette onto a warmed plate.
Spoon the yoghurt mixture onto one half of the omelette, then drizzle with honey, to taste.
Flip the other half of the omelette over, to form a lid and serve immediately.
Obviously, any combination of fresh fruit can be used for this, with or without the yoghurt.
cloudy6
Gold Member
This one sounds right up my street, thanks a lot
cloudy6
Gold Member
Not sure if I will like a sweet omelette but I'll try anything once. Well, I will when I have the ingredients (just added to shopping list for Friday).
chocko1
Gold Member
GARLIC, LEMON AND DILL CHICKEN - Serves 4
1.5 Syns per serving
Either 8 skinless, chicken thighs or 4 breasts
Either a large handful of finely chopped fresh dill or 2 level tbsp. dried dill
10 cloves of garlic, peeled
1 tbsp. olive oil - 6 Syns
1 tsp. lemon zest
Juice of 1 lemon
Combine all the ingredients together in a shallow, oven-proof dish, either the night before, an hour before or just before you are ready to cook it.
Pre-heat the oven to 190C/Gas 5.
Cook the chicken, uncovered, for 25-30 minutes or until it starts to brown and the chicken is thoroughly cooked through.
If you like the garlic flavour strong, squeeze the softened pulp from as many of the cooked cloves as you like and stir through, otherwise, discard the whole cloves before serving.
This is lovely served with SW roasties and lots of fresh veg.
I have tried this using Frylight, instead of olive oil but it just isn't as tasty and, after all, 1.5 Syns per serving isn't bad!
1.5 Syns per serving
Either 8 skinless, chicken thighs or 4 breasts
Either a large handful of finely chopped fresh dill or 2 level tbsp. dried dill
10 cloves of garlic, peeled
1 tbsp. olive oil - 6 Syns
1 tsp. lemon zest
Juice of 1 lemon
Combine all the ingredients together in a shallow, oven-proof dish, either the night before, an hour before or just before you are ready to cook it.
Pre-heat the oven to 190C/Gas 5.
Cook the chicken, uncovered, for 25-30 minutes or until it starts to brown and the chicken is thoroughly cooked through.
If you like the garlic flavour strong, squeeze the softened pulp from as many of the cooked cloves as you like and stir through, otherwise, discard the whole cloves before serving.
This is lovely served with SW roasties and lots of fresh veg.
I have tried this using Frylight, instead of olive oil but it just isn't as tasty and, after all, 1.5 Syns per serving isn't bad!
freakydarkstuff
Silver Member
I was going to try out a frittata tonight for dinner and see if I didnt just end up with even more tasty scrambled eggs... And after I chopped everything up ready I realised I didnt have any eggs *facepalm*
Oh well- maybe once Ive been shopping (what a silly thing to miss off my shopping list on the weekend!!)
Oh well- maybe once Ive been shopping (what a silly thing to miss off my shopping list on the weekend!!)
cloudy6
Gold Member
Oh no! How disappointing for you.
What did you do with the already chopped stuff? Did you manage to turn it into something else (though I can't think what?)
freakydarkstuff
Silver Member
Oh no! How disappointing for you.
I was going to make the cheesy ham one so I ended up putting a lot away, as there wasnt a huge amount to be chopped up anyway! I ended up with roast veg cous cous to use up the corgette and onions! Was still yummy but I still cant believe I forgot to buy eggs! A SW staple!!
cloudy6
Gold Member
Good save
Guess they are written at the top of your shopping list now in capitals (and underlined!) heheSimilar threads
