Slimming Tips

This potato salad is deliciously creamy and full of flavour, it is fab as a side dish, for a picnic, with a green salad, it is so versatile!!
It isn't syn free but it is so much better than any shop bought potato salad.
The amount of ingredients that i used made enough for 6 servings. The whole dish was only 4.5 syns on extra easy, so split that between 6 and it's next to nothing, and so worth it!!!!



Ingredients

2 lb new potatoes boiled until cooked and cooled
3 hard boiled eggs chopped
3 rashes of bacon with all the fat removed, fried and chopped
3 or 4 spring onions chopped
7 tbsp lighter than light mayonnaise
3 tbsp fat free natural yogurt
2 tsp wholegrain mustard
10 basil leaves chopped
salt and pepper to taste

Method

In a large bowl mix together the yogurt, mayonnaise, wholegrain mustard, salt and pepper, and basil. The gentle stir in the rest of the ingredients, being careful not to break them up. let them rest in the fridge for 30 minutes for all the flavours to infuse.

I was a bit apprehensive about this soup as i don't usually like beans and pulses, i was worried it would have a really grainy texture.
I couldn't have been more wrong, it was smooth and creamy!
You have a bite from the jalapenos and a zing from the lime, that makes you just keep on eating it, i had to go back for more!!



It is syn free on extra easy, and the pot i made served 6.

Ingredients

1 large onion chopped
2 carrots chopped
2 green chillies deseeded
1 inch ginger
1 tsp cumin seeds
4 tbsp red lentils
500g passata
750ml vegetable stock
salt and pepper
zest and juice of 1 lime
handful coriander leaves
6 tbsp fat free yogurt

Method

In a blender blitz the chilli and ginger.
In a large pan sprayed with frylight, fry the onions and carrots until soft. Add the ginger and chillies and fry for 1 minute, add the cumin seeds and lentils, stir together then pour in the passata and stock, season to taste, then bring to a boil and simmer over a low heat for about 45 minutes, and the lentils and carrots are soft.
Using either a stick blender or a normal blender, blend the soup until it is smooth, return to the heat and warm through, take off the heat and stir in the lime juice and zest.

Serve up with a dollop of yogurt and a sprinkling of chopped coriander.

This is such an easy pudding to make and when put into fancy bowls can be served to impress!

You can do any combination of flavours you like, I love Key Lime Pie and this tastes just like it!!

½ syn per bowl on extra easy.


Ingredients

3 tubs of Muller Light Greek Style Lemon Yogurts ( ½ a syn each)
1 sachet of no sugar lemon and lime jelly crystals ( ½ syn )
½ pint of boiling water

Method

Make up the jelly as per packet instructions, let it cool slightly.
Pour in the yogurts and whisk till smooth and combined, pour into 4 serving dishes and chill in the fridge for at least 2 hours.

This is a lovely creamy curry without any cream or fat!
You can make it as spicy as you like by adding more chillies.
This dish is syn free on extra easy.


Serves 4

Ingredients

2 large boneless, skinless chicken breasts
8 oz cremini mushrooms quartered
2 onions roughly chopped
3 cloves
3 cardamom pods
1 cinnamon stick
2 cm ginger roughly chopped
2 garlic cloves
1 tsp chilli flakes
3 chillies roughly chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
salt and pepper
large handful of coriander including the stalks
handful of mint leaves
300ml chicken stock
juice of a lime
4 ripe tomatoes quartered and deseeded
coriander leaves to garnish

Method

Chop the chicken into 2 cm cubes.
In a large pan sprayed with frylight, fry the onions with the cinnamon stick, cardamon pods and cloves. When golden add the mushrooms and fry till golden, then add the chicken and brown.

In a blender blitz together the ginger, garlic, chilli flakes, chillies, ground cumin, ground coriander, turmeric, salt and pepper, fresh coriander and mint with ½ cup water to make a smooth paste.

Add to the pan and cook out for 2 minutes, add the stock and simmer for 20 minutes and the chicken is cooked through.
Add the lime juice, tomatoes and more salt and pepper if needed. Simmer for 5 more minutes then serve with rice and garnish with the coriander leaves and fat free natural yogurt.

This is a light refreshing minty sauce that goes well with Jerk Chicken, Kebabs and as a chutney with poppadoms.

Syn free on extra easy.


Ingredients

250 ml fat free natural yogurt
2 tbsp no added sugar mint sauce
¼ tsp sweetener
Handful of mint leaves roughly chopped

Method

Mix all the ingredients together, let it infuse for an hour and serve with chosen dish.