Toffee Apple Ice Cream

(from the Slimming World Website)

• 4 dessert apples, unpeeled
• 8 tbsp sweetener
• 50g Carnation caramel
• 500g pot Total 0% fat Greek yogurt

• Serves: 6
• Prep. time:
• Cook time: ready in about 30 mins, plus 8-10 hours freezing time.
• Total time: Over 60 Minutes
• Syns per serving:1 1/2 syn
  
  

ingredients

• 4 dessert apples, unpeeled
• 8 tbsp sweetener
• 50g Carnation caramel
• 500g pot Total 0% fat Greek yogurt

method

1. Coarsely grate 3 of the apples into a large mixing bowl. Add the sweetener, caramel and yogurt then stir well.
2. Spoon the mixture into a shallow, freezerproof container. Cover and freeze for 8-10 hours, beating the mixture smooth with a fork every hour until firm.
3. Before serving, remove from the freezer and refigerate for 12-15 minutes, or until soft enough to scoop. Core and thinly slice the remaining apple. Scoop the ice cream into dessert bowls and serve with the apple slices.

Salmon Asparagus and Potato Salad

Serves 4

Time: 30 minutes

Syns: Extra Easy Free

Ingredients

24 large asparagus spears, trimmed

14oz/397g baby new potatoes, halved

Salt and freshly ground black pepper

4 skinless Scottish salmon fillets

1 lemon, cut into 8 slices

Juice of 1 large lemon

1 shallot, finely cubed

A small handful of fresh tarragon, finely chopped

4fl oz/113ml fat-free vinaigrette

2 baby gem lettuces, roughly torn

1. Bring a large, deep pan of water to the boil. Add the asparagus spears and cook for 4 minutes, or until tender. Remove the asparagus and set aside. Bring the water back to the boil, add the potato halves and cook for 10-12 minutes, or until tender. Drain and set aside until needed.

2. Season the salmon and place 2 slices of lemon on top of each fillet. Bring a wide, shallow pan of water to a simmer. Carefully add the salmon and lemon slices, cover and cook for 5-6 minutes or until cooked through.

3. Meanwhile, whisk the lemon juice, shallot, tarragon and vinaigrette, and season well. Toss the lettuce in half of the dressing, then arrange on 4 serving plates. Top with the asparagus and potatoes, flake over the salmon and serve with the remaining dressing drizzled over.

(Note: I added a few olives just to make it even tastier)

Roasted Pepper Soup

• (from Nigella's website)
• 800 grams tomatoes (preferrably left to ripen in a sunny kitchen and then halved or quartered depending on the size, or left whole if cherry tomatoes)
• 1 large red onion (cut into chunky slices)
• 2 red peppers (deseeded and cut into chunky pieces)
• 6 cloves garlic (left whole in skins)
• olive oil (a generous drizzle) (Fry light)
• sea salt
• black pepper
• 500 ml vegetable stock
• tabasco (a few dashes, to taste)

Method

1. Preheat the oven to 200C
2. Add the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands.
3. Bake for about 30-45 minutes until the veg are sweet and just slighly charred
4. Bring the stock to the boil and add the Worcestershire and tabasco sauces
5. Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skinsAdd the rest of the vegetables
6. Puree using a hand blender, but not too smooth - a bit of texture is very nice here.

Slimming World Moussaka

Serves: 4

Syns per serving:

Free on Extra Easy*, Green* and Original*

*Add 6 Syns per serving if not using reduced fat cheddar cheese as a Healthy Extra ‘a’ choice

Preparation time: 30 minutes

Cooking time: 50 minutes

2 large aubergines (or 4-5 courgettes if preferred)

Fry Light

1 large onion, chopped

2 cloves garlic, crushed

300g Quorn mince

2 x 400g cans chopped tomatoes

2 tsp cinnamon (or to taste)

2 tsp chilli (or to taste)

For the white sauce

250g fat free natural yogurt or quark

2 large eggs

168g reduced fat Cheddar cheese, grated

If you have time, salt the aubergines and leave overnight to remove water.

1. Slice the aubergines into 1cm thick discs and pat dry with kitchen roll. Gently fry them in a pan sprayed with Fry Light until brown and the skin begins to crisp, and set aside.

2. Wipe the pan, spray with Fry Light again and cook the onions and garlic gently to soften, then add the Quorn mince, chopped tomatoes, cinnamon and chilli and bring to the boil. After 5 minutes reduce the heat and simmer for 15 minutes.

3. Whilst the Quorn mixture is simmering, mix all the ingredients for the white sauce in a bowl until combined and smooth. (If using quark, add tepid water to soften the mixture, but to avoid cooking the egg).

4. Once cooked, layer an oven dish with half the aubergines, top with the mince mixture, add another layer of aubergines, and top with the white sauce. Place in a pre-heated oven (200°C/Gas 6) for 30 minutes, or until golden brown.

Tip: You can use extra lean lamb or beef mince in place of Quorn mince, if preferred.

If using lamb or beef mince on the Green plan count this as Syns or a Healthy Extra ‘b’ choice.

Mince Beef Hash

Slimming World Mince Beef Hash

Serves 4 ready under 30 mins

Ingredients:
Low cooking spray, (fry light)
2 onions, peeled and finely diced
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 green chilli, deseeded and finely diced
450g extra lean minced beef
1 carrot, peeled and diced
300g potatoes peeled and diced
400g can plum tomatoes
100ml beef stock
1 tsp dried oregano
4 tbsp finely chopped flat leaf parsley
salt and pepper freeshly ground

Method:
Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onions and stir fry for 2-3 mins.

Add the garlic, cumin, green chilli, stirring for a few moments to release the flavours

Add the minced beef and cook on high, stirring all the time and breaking up any lumps, until all the meat is sealed and browned.

Add the carrot, potatoes,tomatoes,stock and oregano and bring to the boil. Reduce the heat to medium and simmer, covered, for 12-15 mins.

Remove from heat, stir in the parsley and season to taste before serving.

Thai Green Curry

(from the Slimming World Website)

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• Serves: 4
• Prep. time:
• Cook time: Ready in 50 minutes
• Total time: 30-60 Minutes
• Syns per serving:
• Extra Easy: 2½

• 200ml light coconut milk
• 600ml chicken stock
• 100g coriander leaves and stalks, finely chopped, plus extra sprigs to garnish
• Low calorie cooking spray
• 1 level tbsp Thai green curry paste
• 2 green chillies, deseeded and finely chopped
• 800g skinless chicken thigh fillets, cut into bite-sized pieces
• 6 fresh or dried kaffir lime leaves
• 2 tbsp Thai fish sauce (nam pla)
• 1 tbsp sweetener
• 200g baby aubergines, cut into bite-sized pieces
• 200g green beans, trimmed
• Juice of 1 lime, plus extra wedges to serve
• Red chilli slivers, to garnish

1. Place the coconut milk, half of the stock and the chopped coriander in a blender or food processor and blend until well mixed. Strain the mixture using a fine sieve and discard the coriander.
2. Spray a large wok or saucepan with low calorie cooking spray, add the green curry paste and green chillies and stir-fry over a high heat for 2-3 minutes.
3. Stir in the chicken and cook for 5 minutes or until the chicken is lightly browned.
4. Stir in the coconut milk mixture, the remaining stock, lime leaves, Thai fish sauce, sweetener and aubergines. Simmer uncovered for 15-20 minutes, stirring occasionally.
5. Add the green beans and continue to simmer for 2-3 minutes.
6. Remove the pan from the heat and stir in the lime juice. Serve garnished with coriander sprigs and red chilli slivers.

- See more at: http://www.slimmingworld.com/recipes/thai-green-chicken-curry.aspx#sthash.GVEVat2i.dpuf

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Farmhouse Pizza Omelette

(from Slimming World's Website)

2 British Lion eggs

Low calorie cooking spray

85g chopped tomato

25g mushrooms

45g Mozzarella

1 thin slice lean ham torn into pieces

Sprinkling of chopped chives

Salt and pepper

• Serves: 1
• Prep. time: 5 minutes
• Cook time: 5 minutes
• Total time: Less than 30 Minutes
• Syns per serving:Extra Easy: FREE

1. Break the eggs into the jug and beat with the fork.
2. Pour the eggs into a hot frying pan sprayed with low calorie cooking spray and quickly swirl around the pan. Pull the mixture away from sides, using the spatula, and tip to let the uncooked eggs slip underneath.
3. When the top is nearly set, add the chopped tomatoes, sliced mushrooms, ham and mozzarella. Sprinkle over the chives. Add salt and pepper to taste.
4. Place the pan under a hot grill and grill until the cheese bubbles.