+*+* POST your food pics for meal ideas +*+*+*
- Thread starter StaceyUK
- Start date
Fruitybabe
Full Member
Fruitybabe
Full Member
Lol yummy I meant
hopefulslimmer
Full Member
SweatyBetty
Full Member
Now that looks good! How did you make it?
Clavicles
Gold Member
:drool:
Clavicles
Gold Member
MmmmBacon Double Cheese Burger,Salad and baby jackets xx
Ohhhhhh Emmmm Geeeee I need to make burgers this week. They look amazing!
bilsat
Really likes to cook
Philadelphia Risotto...................
Pete’s Philadelphia Risotto
Serves 2
Ingredients
150g Arborio Rice
1 Ltr Vegetable Stock
5 large Mushrooms, sliced (s)
1 Leek, chopped finely (s)
1 Onion, chopped finely (s)
1 lemon Zest
1 Lemon juice
56g Philadelphia Light Cheese Spread (2 Hea) 4 syns/2=2 syn
30g Parmesan Cheese (1 Hea) 1 Level Tbsp. =1.5 syn
Method
Boil a kettle and make 1 Lt of vegetable stock, using a vegetable cube or use homemade stock.
Spray a large saucepan with Fry Light and cook the onions, leeks, cook until transparent.
Add the rice and allow it to be coated by mixing all ingredients, zest the lemon then cut it and add the juice.to the rice and cook for 5 mins. Add the mushrooms.
Using a ladle add 2 ladles of hot stock at a time, cook until all liquid has gone then repeat until the stock has been used up, remove from the heat and add the Philadelphia cheese and mix, leave to infuse for 5 mins with a lid on the rice.
Plate up and grate parmesan cheese over the rice. Serve on a hot bowl and have a side salad with it.
Pete’s Philadelphia Risotto
Serves 2
Ingredients
150g Arborio Rice
1 Ltr Vegetable Stock
5 large Mushrooms, sliced (s)
1 Leek, chopped finely (s)
1 Onion, chopped finely (s)
1 lemon Zest
1 Lemon juice
56g Philadelphia Light Cheese Spread (2 Hea) 4 syns/2=2 syn
30g Parmesan Cheese (1 Hea) 1 Level Tbsp. =1.5 syn
Method
Boil a kettle and make 1 Lt of vegetable stock, using a vegetable cube or use homemade stock.
Spray a large saucepan with Fry Light and cook the onions, leeks, cook until transparent.
Add the rice and allow it to be coated by mixing all ingredients, zest the lemon then cut it and add the juice.to the rice and cook for 5 mins. Add the mushrooms.
Using a ladle add 2 ladles of hot stock at a time, cook until all liquid has gone then repeat until the stock has been used up, remove from the heat and add the Philadelphia cheese and mix, leave to infuse for 5 mins with a lid on the rice.
Plate up and grate parmesan cheese over the rice. Serve on a hot bowl and have a side salad with it.
hopefulslimmer
Full Member
You can find the recipe on my blog, the link is in my signature 
Fruitybabe
Full Member
anna_vixen
Gold Member
Lunch!
x-lizbif-x
Full Member
photo of tonight's burger, also titled "seriously? this is diet food?!"
and yes. I served it with a MASSIVE side salad. fruit for pudding in a bit.
that is:
1 Genius Wholeseed roll (can't eat normal wholemeal)
35g lactofree hard cheese yeah. lactose is a problem too)
burgers made from 500g >5% minced beef, 2xbeef oxo and a little drizzle of balsamic. divide and press into a ring to make sure they're round and melding together properly, then flatten a little. cooked on George Foreman Grill. make sure you don't cook them too long or they'll be like leather
the only synnable part of the meal was the "special sauce", recipe in The Takeaway Secret by Kenny Mcgovern (NOT an SW book, but adapted recipe to make it SW friendly) this came to 1.5 syns for the amount I used
That has to be the Scrummiest Burger ive Seen...need to be making that V soon
