I found this recipe on Pinterest and thought I’d give it a go. I tweaked it slightly as the original used tater tots (I think they’re some kind of American potato type thing?) and I’ve just used good old sweet potato mash. Anyway they’re super quick and simple to make, I did most of it by eye rather than measuring and they worked out great. Here’s what I did and I’ve also put a link to the original page so you can have a look there too as there’s loads of pictures to guide you. Continue reading
This recipe is what I use as a base for a lot of my recipes (lasagne, spag bol, chilli con carne, meatballs, cottage pie, pasta sauce etc) it is so yummy by itself with pasta or on a baked potato, and is versatile enough that just adding a few extra ingredients can change it completely. And even better, it’s absolutely SYN FREE!! This recipe I usually divide in to 4 large, or 6 smaller portions. Continue reading
I’ve just had this for my lunch and it was so delicious and filling that I wanted to share it straight away!
Syns – 0 for the actual burgers but you will have to syn the cheese and buns (or use as your healthy extras).
I made this lovely pasta bake on Thursday night and it was so quick and easy to do that I thought I’d share it, here goes..
Serves – 2
Syns – 2.5 per serving Continue reading
So this recipe is from the Slimming World website except for a few small changes I’ve made.
Syns (Extra Easy) – 6 syns for whole recipe. I get 6 servings which means 1 syn per serving.
400g Extra Lean Mince
1 Red Pepper
400g Tin of Chopped Tomatoes
4 Garlic Cloves (or equivalent)
2 Tsp Mixed Herbs
Dash of Worcestershire Sauce
Salt & Pepper
250g Fat Free Natural Yoghurt (if you can’t find Quark then use either 250g of Fromais Frais instead, or 500g of the Yoghurt
4 tbsp Grated Parmesan
2. Fry the mince and vegetables with some fry light and the garlic, cook until the mince is brown.
3. Take off the heat and add the passata, tinned tomatoes, mixed herbs, Worcestershire sauce, and season with salt and pepper. Stir together and simmer for 10 minutes.
4. Meanwhile, beat the eggs and add in the quark and yoghurt. Season with salt and pepper.
5. Preheat oven to gas mark 6.
6. Spoon half the mince mixture in to the dish, top with lasagne sheets and then half of the egg mixture. Do the same again (mince, lasagne, egg) and then sprinkle the Parmesan cheese on top.
7. Bake in the oven for 30/40 minutes until the top is golden.
8. Take out oven and split into 6 portions.
I’ve seen this recipe a few times on instagram from various people, and I’ve been wanting to try it for a while. I’m off work today and I finished my shopping early so thought I’d give it a go. Mine were a little burnt on the edges but still pretty tasty.
Stir fry veg (I just used beansprouts because that’s all I had)
1. Cook the stir fry veg and add in soy sauce and any other seasoning (I used a bit of chilli)
2. Cook the lasagne sheets in a pan of boiling water until soft – mine stuck together so keep an eye on them and separate if need be.
3. Put the lasagne sheets on a baking tray, add some stir fry to each one, and then roll them up.
4. Spray with fry light and put in the oven. I cooked mine on gas mark 7 for about 15 minutes but basically just cook until crispy.
5. That’s it, take out the oven and serve.
So, here is the recipe for a syn free (as long as the fillings are free) quiche. It is soooooo easy to make and is delicious.
Here is a picture of the quiche but made as mini quiches in silicone muffin cases…
Syns (Extra Easy) – Synfree
150g of low fat cottage cheese
Choice of any filling (i.e. ham, mushrooms, peppers, onion, tomato – basically anything you fancy)
1. Put the eggs and the cottage cheese into a bowl and thoroughly mix together (I use a handheld blender so the mixture is nice and smooth).
2. Spray your dish (I use the silicone muffin cases but have also used pyrex dishes and baking dishes before too and it’s just as nice) with a little bit of fry light and then add in your fillings.
3. Pour the egg and cheese mixture in to the dish.
4. Cook in the oven on Gas Mark 5/6 for approximately 30 minutes or until set (it depends what size dishes you use how long it takes).
5. Either eat warm (really nice with beans and spaghetti on top) or leave to cool (goes really nice with a salad).