Sweet Omlette with Yogurt and Fruit Topping

sweet omlette topped with yogurt and fruit

sweet omlette topped with yogurt and fruit

Creating a sweet omlette is very simple and quick to do. Make sure you use an omlette pan, that is a small frying pan about 6inch 15cm diameter, as this gives the best results. You can also taste the difference if you use farm fresh free range eggs. You can top a sweet omlette with lots of the fruit superfoods of your choice as well as some fat and syn free yogurt.  The added benefit of eating an omlette is the fact it makes you feel fuller for longer than when you eat cereal or bread, and therefor makes it less likely you will snack!

  • 1, 2 or 3 fresh free range eggs.
  • Low calorie granulated sweetener such as Splenda.
  • Low calorie cooking oil spray.
  • Fat free yogurt and the fruits of your choice to top.
  1. Place your omlette pan on a high heat. Your pan must be hot when you add the eggs for best results.
  2. Break the eggs in to a mixing bowl or jug, add the sweetener, about a small teaspoon for each egg used, and lightly beat to mix the yokes and whites together with a fork.
  3. Spray the pan with low calorie cooking oil.
  4. Ensure the pan is hot and add the egg mixture. Mix the eggs around the pan with the fork as it is cooking.
  5. When the eggs are set, turn off the heat, flip the omlette to cook on the other side for another minute or so, and serve with fruit and yogurt.
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Turkey Roll with Spinach and Roast Peppers

turkey roll with spinach and peppers

turkey roll with spinach and peppers

This turkey roll with spinach and roasted peppers recipe is taken from the “50 free original recipes” book pg 66. Free on extra easy and original. We have served with rice and stir fried vegetables in this case. This is a gluten free dish too. Ingredients listed here will make 4 generous sized turkey rolls.

  • 3 mixed peppers
  • 500g turkey breast
  • 200g cooked sliced ham
  • 200g spinich
  • Salt and pepper
  • Mixed herbs
  • Low calorie cooking oil spray
  1. Roast the whole peppers, sprayed with a little of the low calorie cooking oil, in a hot oven for about 20 to 30 minutes until they have browned a little. Remove them from the oven and allow to cool, before removing the seeds and chopping in to coarse chunks.
  2. Flatten the pieces of turkey breast by wrapping in cellophane and rolling with a rolling pin. The thinner the turkey breast pieces the better.
  3. Place a  flattened turkey breast in the centre of a square of baking foil.
  4. Layer the roll by adding a slice of ham and a layer each of roasted peppers and spinach. Season with salt pepper and herbs, and spray with low calorie cooking oil.
  5. Roll the foil around the ingredients to make a tight sausage shaped parcel, and place the parcels on a baking tray in a hot oven for about 40 minutes.
  6. Allow the parcels to rest for about 10 minutes before serving with rice and vegetables.
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Roast Pepper Meatloaf

roasted pepper meatloaf

roasted pepper meatloaf

A healthy low fat and low syn and gluten free meat loaf recipe stuffed with roasted red and green peppers. Serve with potatoes and vegetables or rice and salad.

  • 500g lean minced beef
  • 1 egg
  • 1 large onion finely chopped
  • 1 red and 1 green pepper
  • 1 desert spoon mixed herbs
  • 1 garlic clove finely chopped
  • Salt and pepper
  • Low calorie cooking oil spray
  1. Back the whole peppers in a hot oven for about 20 minutes until the skin turns dark brown. Remove the stalk and seeds, and cut in to thin slices.
  2. Break the egg in to a mixing bowl, add the garlic, herbs and salt and pepper, and mix well with a fork.
  3. Add the minced beef and onion and mix well in to the egg, taking care to keep the mixture light.
  4. Using a suitable loaf baking tin… spray the baking tine well with the low calorie cooking oil.
  5. Place a thin layer of the minced beef mix in the bottom, and around the edge of the baking tin, leaving a space to fill the minced beef with the sliced peppers.
  6. Add the remaining minced beef to the baking tin, covering the peppers and forming in to a loaf shape.
  7. Cover the mixture tightly with grease proof paper and place in a hot oven for about 40 minutes until the meat is well cooked.
  8. Take the meatloaf from the oven, check to ensure the meat is well cooked and allow to rest for about 10 minutes before serving.
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Bacon and Potato Bake

bacon and potato bake recipe

bacon and potato bake recipe

A very simple, healthy and filling Bacon and Potato Bake recipe that goes great served with some steamed vegetables or plenty of leafy salad. This recipe will serve 6 people when combined with some salad or vegetables.

  • 2.5kg potatoes peeled and cut in to 1/4 inch 1cm slices.
  • 500g pack of cooking bacon, with visible fat removed and sliced in to thin strips.
  • 2 large onions coarsely chopped.
  • 2 garlic cloves finely chopped.
  • Mixed herbs.
  • Salt and pepper.
  • Low calorie cooking oil spray.
  1. Parboil the potatoes in plenty of boiling salted water. Remove from the heat and drain a few minutes before they are fully cooked as the need to remain firm.
  2. In a baking tray:
  3. Layer the potatoes to cover the bottom of the baking tray, spray with a little oil and sprinkle a little mixed herbs and pepper only (no salt as the bacon contains enough).
  4. Add a thin layer of onions with a little garlic, and then a layer of bacon, and repeat the oil and seasoning.
  5. Continue adding layers of potato, onions and garlic, and bacon, season each layer with herbs and pepper, and finish with a top layer of potatoes.
  6. Place in a moderately hot oven for about 45 minutes until the top layer is golden brown and serve with salad or vegetables.
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Add an I Love Slimming World logo

i love slimming world stampette image

i love slimming world

From the stampettes website:

I Love Slimming World stampette image

I Love Slimming World. Go along to your local group and discover the Slimming World difference for yourself. The only thing you have to lose… is your weight! Our generous eating plan makes slimming easier than you ever thought possible! Instead of telling you what you can and can’t eat, Food Optimising puts you in control. You don’t even need to worry about weighing your food, counting points or monitoring every mouthful – it’s so liberating!

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Healthy potato wedges

healthy potato wedges

healthy potato wedges

Our healthy potato wedges, also known as Slimming World Chips. We didn’t have any yogurt so we had them plain….

Try to get red rooster potatoes as these make the best chips and roasties. Don’t peel the potatoes just clean them well and remove any eyes etc. Cut the potatoes in to 1/4 inch 5-10mm thick big slices. Place the sliced potatoes in a large pan and bring to the boil in plenty of hot salted water. Boil for about 2 minutes only or they will break up, and drain the water off. Let the parboiled potatoes stand for a few minutes once drained, allowing them to dry out a little. Spray with low calorie oil and place on a baking tray and then in to a moderate to hot oven, about 170 centigrade. Check the potatoes in the oven after 30 minutes, and then every 5 minutes until they are just turning a golden brown colour. Serve immediately. Great with salad.

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Low Calorie Huevos Rancheros

low calorie huevos rancheros

low calorie huevos rancheros

This is a healthy version of the classic Mexican breakfast dish. Leave out the cheese and serve with boiled rice rather than any of the more calorie laden traditional accompaniments.

  • 3 large onions coarsely chopped
  • 1 red pepper chopped
  • 300g tomatoes chopped
  • 2 garlic cloves finely chopped
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • salt and pepper
  • 6 eggs
  • low calorie cooking oil spray
  1. Spray a large frying pan with the low calorie cooking oil spray and place on a high heat.
  2. Add the onions, garlic and peppers and cook for a few mins to soften.
  3. Season with the cumin, paprika, salt and pepper and mix well.
  4. Add the tomatoes, cover with a lid, and cook for 10 to 15 minutes until the juice from the tomatoes has reduced a little.
  5. Make a little well in the ingredients for each of the eggs, and break the eggs on to the top of the mixture, spaced evenly about the pan.
  6. Cover with the lid and cook for a few minutes until the eggs are cooked but the yokes are still runny and serve immediately.
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Healthy Chicken Kebab Recipe

healthy chicken kebab recipe

chicken kebab

Home made syn free and very healthy Chicken Kebab served with plain boiled rice, plenty of fresh green salad and some home made houmous. For the none Slimming World members of the family serve with a pita bread too. Serves four.

  • 500g chicken cut in to small bite sized pieces.
  • 1 large onion sliced.
  • 3 medium tomatoes chopped.
  • 2 or 3 chilli peppers finely chopped.
  • 2 or 3 garlic cloves finely chopped.
  • 1 teaspoon of middle eastern spices. In this case we have used Swartz Cook Art Moroccan Spice.
  • Juice of 1 lemon.
  • Low calorie cooking oil spray.
  • Salt and pepper.
  1. Marinade the ingredients  together whilst you prepare the other parts of the meal, eg the rice, salad and hummous.
  2. Place your wok on a high heat and spray with low calorie cooking oil.
  3. Add the marinaded ingredients in to the wok and stir fry until the chicken is cooked. Check one or two pieces of chicken to ensure it is fully cooked through.
  4. Season with salt and pepper.
  5. Serve with the other parts of the meal.
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Glazed Chicken Stir Fry

glazed chicken stir fry

glazed chicken stir fry

Glazed Chicken Stir Fry. In this case we have served with plenty of plain boiled rice. This meal is 2.5 syns per serving due to the olive oil and cornflour. Serves 4.

  • 500g chicken cut in to thin slices.
  • 500g carrots sliced
  • 1 large onion sliced
  • 200g mushrooms sliced
  • 200g tomatoes chopped
  • 1 large pepper sliced
  • 2 garlic cloves finely chopped
  • 2 chilli peppers finely chopped
  • 1 table spoon of olive oil

for the glaze:

  • 1 tablespoon of cornflour
  • 1 chicken stock cube
  • 1 tablespoon soy sauce
  • 1 desert spoon mixed herbs
  • Salt and pepper
  • 100ml boiling water
  1. Prepare the glaze by mixing the ingredients in a jug and set aside until needed. Make sure the cornflour is well mixed in to the hot water.
  2. Add the olive oil to a very hot wok, keeping the pan on high heat.
  3. Add the carrots and stir fry for a few minutes.
  4. Add the chicken and continue to stir fry.
  5. Add the remaining vegetables and continue to cook on a high heat until the chicken pieces are lightly cooked through.
  6. Add the glaze mix to the pan and continue to cook for a few more minutes, stirring well to ensure all ingredients are coated in the glaze.
  7. Take the pan from the heat and allow the ingredients to rest for 5 minutes and serve on a bed of plain boiled rice.
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Bacon and Lentil Soup

bacon and lentil soup

bacon and lentil soup

This is a simple recipe and is similar to our Bacon and Carrot Soup, but with far more emphasis on the bacon and lentils obviously. This amount of ingredients will make about 10 generous portions and can be kept in a food container frozen for a few weeks.

One syn per serving.

  • 500g cooking bacon with visible fat removed and cut in to small slices
  • 500g pack of red lentils
  • 3 leaks coarsely chopped
  • 3 celery sticks finely sliced
  • 500g carrots finely sliced
  • 2 stock cubes (chicken and or vegetable)
  • freshly ground pepper
  • 1 desert spoon of dried mixed herbs
  • low calorie cooking oil spray
  • boiling water
  1. Spray your cooking pot with plenty of low calorie cooking oil spray and place the pan on a moderate to high heat.
  2. Brown the bacon in the pan for several minutes until most of the water has left the bacon.
  3. Season with pepper and herbs (no salt is usually required when cooking with bacon).
  4. Add the vegetables to the pan and sweat down for a few minutes, mixing well, to release the juice from the vegetables.
  5. Crumble and add the stock cubes.
  6. Add the lentils and mix in to the vegetables and bacon allowing the lentils to absorb any juices from the vegetables… and…
  7. Add hot water to well cover the ingredients. The lentils will absorb much of the water during cooking.
  8. Cook on a low simmer for at least 45 minutes.
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