Food · Gluten free · Low Carb · Recipes · Slimmingworld · Weightwatchers

Roasted Tomato and Red Pepper Soup – Syn free

Cooking time apx 1hr

Prep 10mins

So this is a soup that just happened. One of those soups where you put ingredients together and it just works! It requires roasting all the vegetables together before finally cooking in a pan and blending. I don’t possess a soup maker so I can’t say how the ingredients would work without roasting but I think roasting enhances the flavour. I wasn’t going to do a recipe for this soup as there are many similar out there but it’s so nice and I wouldn’t be able to recreate it from memory if I didn’t make a record of it! Feel free to spice yours up with some cayenne for a hotter version!

Ingredients

  • 4 ripe Beef tomatoes
  • 12 ripe cherry tomatoes

This is the apx qty I used

  • 1 red onion quartered
  • 2 medium carrots cut into batons
  • 2 sticks of celery cut into batons
  • 4 peeled garlic cloves
  • 1 red pepper deseeded and cut into quarters
  • Butter frylight

(Place all of the above in a roasting dish, spray with frylight and place in a medium oven for apx 40 mins until softening)

  • 2 chicken stock pots
  • 1 heaped tbsp tomato puree
  • 1 tbsp Worcester sauce
  • 1/2 tbsp balsamic vinegar
  • 2 tsp sweetener
  • Apx 600 ml boiling water
  • Apx 1 dozen Fresh basil leaves
  • Fresh ground salt and pepper

Remove baked vegetables from the tray and place in a large pan with stock, tomato puree, water, Worcester sauce, and balsamic vinegar. Bring to the boil, then simmer until celery is tender. Tear Basil leaves and add to soup. Blitz with hand blender until smooth. Add sweetener, salt and pepper to taste and more water if required

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Food · Gluten free · Health · Low Carb · Recipes · Slimmingworld

Lo-Dough Apple and Cinnamon Pie

My honest opinion is that this is one of my favourite Lo-Dough recipes!!

The trick to make a lovely sweet Lo-Dough Apple and Cinnamon pie is to first soak the Lo-Dough in sweetened water with cinnamon. This takes on a lovely Spiced sweet flavour to start making your delicious apple pie!

Ingredients

2 pieces Lo-Dough

2 tsp cinnamon

5 tbsp of sweetener (you will discard some of this)

1 tbsp Sukrin Gold

4 Cox Apples

Milk for basting

Butter frylight

Preheat oven to Gas 5, Electric 190, Fan 170

Method

In a wide bottomed frying pan place the Lo-Dough in the bottom .

In a jug, mix the sweetener and cinnamon together with enough water to just cover the Lo-Dough and pour over the Lo-Dough. Flip the Lo-Dough over carefully to make sure it is completely covered in the sweetener and cinnamon. Leave for 5 mins.

Spray a shallow pie plate – I used an enamel one with butter frylight.

Place one piece of the Lo-dough onto the place. Be careful it doesn’t tear as at this stage it will be delicate.

Remove the other piece of Lo-dough onto a plate and keep the water. Peel and slice the apple and drop into the sweetened water. Bring to the boil. Keep boiling so the water reduces. When the apple is cooked – apx 5 mins pour away any excess water.

Spoon the apple onto the Lo-Dough on the pie plate. Spread evenly. Place the other piece of Lo-Dough on top.

Press down very carefully. It is even more delicate now. Press down on the edges ever so gently with a fork to crimp.

Brush top with milk using a pastry brush.

Sprinkle half of the sukrin gold evenly on top and place in the oven.

When the pie starts to brown slightly remove from oven, cut a ‘v’ in the middle of the pie just enough to break through the top and lift the’v’ slightly. Spray with butter frylight and sprinkle over the remaining Sukrin Gold

Return to the oven and bake until the pie lifts slightly from the plate and is golden brown. This will indicate the bottom has started to dry and cook.

Let cool slightly before serving if you can wait!

The Syn value will be dependant on the weight of apples used, the amount of sweetened water discarded etc. Lo-Dough is 2 per piece, you can either Syn the apple at 6 syns per 250gm or use your hexb for the apple. You are allowed 250gms as your hexb. You work it out ! Please check all syn values to protect your weightloss

Food · Low Carb · Recipes · Slimmingworld

Lo-Dough Spicy Chicken Enchiladas

This was delicious- even better than I imagined when creating the dish in my head! All my recipes start with a notion, a thought, a taste sensation and this exceeded expectations!

This recipe was a meeting of two of my previous recipes – the leftovers from last nights

One Pot Chinese Chicken Byriani

and a new recipe created just for this dish

Half a Teaspoon Spicy Salsa

The only extra ingredients were one piece of Lo- Dough which can be purchased here – available at 10am every weekday but you need to be quick!

And 20gms Monterey Jack cheese

I used the chicken from two drumsticks leftover from the Chinese Chicken Byriani and apx 5 heaped tbsp of the rice

Method

Roll leftover chicken and rice into Lo-Dough, cut in half and place side by side in an oven proof dish just slightly larger than the contents

Pour over the salsa

Cover in tin foil and bake for 30 mins in a preheat oven Gas 5 Electric 190, Fan 170

Remove from oven and discard foil. Grate cheese over the top and pop back in the oven for 5 mins until cheese is melted and golden.

Serves 1

Food · Gluten free · Low Carb · Recipes · Slimmingworld · Weightwatchers

‘Half a Teaspoon’ Spicy Salsa

This is a great recipe for Enchiladas or side dish for Tacos adding a mild but slightly spicy depth to your Mexican dishes. Extra chilli or fresh chillies can be added but I am a lightweight when it comes to hot spices so it’s mild all the way for me! I have named this dish ‘Half a Teaspoon Spicy Salsa as the majority of ingredients are used in what the name suggests – half a teaspoon quantities!

Prep time 5 mins

Cooking time 15 mins

Ingredients

3 ripe tomatoes chopped

1 medium red onion finely chopped

2 crushed garlic cloves

Olive oil Frylight

1/2 tbsp tomato puree

100ml water

Ingredients for spice blend

For the spice blend combine

1/2 tsp ground cumin

1/2 tsp hot chilli powder

1/2 tsp garlic salt

1/2 tsp oregano

1/2 tsp Cajun spices

1/2 tsp mixed herbs

1/2 tsp salt

1/2 tsp sweetener

Method

Fry onion and garlic in frylight in a small saucepan until translucent on a medium heat. Turn heat to low. Spray more oil – apx 10 sprays

Add spice blend and stir for 1 minute

Add tomatoes, purée and water. Bring to boil, reduce heat and simmer until onions soft – apx 10 mins. Serve

Food · Health · Recipes · Slimmingworld · Weightwatchers

One Pot Chinese Chicken Byriani

Serves 4

Prep time 20mins

Cooking time 1hour 15 mins

Ingredients

12 skinned chicken drumsticks

12 cherry tomatoes

1.5 cups long grain rice

600ml chicken stock

1 onion sliced thinly

Frylight

Marinade ingredients

2 tbsp oyster sauce

1 tbsp fish sauce

4 tbsp light soy sauce

2 tbsp honey

1 tbsp sweetener

1 tbsp tomato puree

1 tsp five spice powder

1 tsp minced garlic granules

1 tsp dried chopped coriander leaf

Coat chicken legs in marinade

(Leave in fridge for 1 hr or overnight if preferred)


Method

Pre heat oven gas 6. Electric 200, fan 180

Fry onions in frylight until browning

Place rice in bottom of oven proof dish

Scatter cherry tomatoes over rice

Pour over chicken stock

Scatter fried onions on top

Remove chicken from marinade but do not discard marinade

Fry chicken legs for apx two mins each side to slightly brown

Lay chicken legs on top of onions and pour over any leftover marinade

Cover with tin foil and bake in the top half of oven for 1 hr

Food · Recipes · Slimmingworld · Weightwatchers

Honey, Soy Sauce and Garlic Chicken with Mixed Pepper Egg Fried Rice

Cooking time 1hr 20 mins

Prep 10 mins

Preheat oven to Gas 5, Electric 190. Fan 170

Serves 2

Ingredients for chicken

  • 6-7 boned and skinned chicken thighs ( trimmed of fat)
  • 4 tbsp runny honey
  • 4 tbsp dark soy sauce
  • 4 tbsp tomato ketchup
  • 2 crushed garlic cloves
  • 1 tsp coriander leaf
  • 1/2 tsp oregano

To make marinade – Combine all sauce and spices in a bowl. Place chicken in oven proof dish. Completely cover in marinade. Cover dish and place in oven for 1 hour.

Baste and place back in oven for a further 20mins uncovered. Meanwhile prepare rice.

Mixed Pepper Egg Fried Rice

  • 1/2 each of red, yellow and orange peppers finely chopped
  • 1 medium onion finely chopped
  • 2 tbsp light soy sauce
  • 1 egg
  • 1 packet microwaveable long grain rice
  • Frylight

Sauté onion in a non stick pan for 3 mins. Add peppers and fry until soft and slightly charring. Microwave rice pouch as per

Instructions. Add to pan with peppers and onions. Stir fry for 5 mins. Add egg (no need to beat) to middle of pan ( make a well) Leave to cook for 3 mins until egg starts to cook through. Stir very gently to distribute egg throughout rice. Add soy sauce. Serve.

For Slimming World and Weightwatchers always check syns or Smartpoints before hand

Binge eating · Chocolate · Chocolate addiction · Food · Gluten free · Health · Low Carb · Recipes · Slimmingworld

Lo-Dough Chips!

Whether it be chocolate or cheese and you have the munchies just create your perfect healthy low calorie chips! Don’t get me wrong, using potatoes is the best option but Lo-Dough has great filling power and you will be more satisfied combining your favourite topping with Lo-Dough than going overboard on a carb laden snack and sending your healthy eating regime way off track. Buy Lo-Dough here every weekday at 10am but be quick!

Chocolate chips

  • 1 piece Lo-Dough
  • 1 tbsp Jimjams hazelnut spread
  • 1 tsp sweetener

Spread Lo-Dough with a tablespoon of Jimjams low sugar hazelnut spread to satisfy your chocolate cravings. Sprinkle sweetener, cut into thin strips with a pair of kitchen scissors and bake in a medium oven until crisp

Cheesy Chips

  • 1 piece Lo-Dough
  • 15 gms cheddar cheese finely grated
  • 15 gms fresh Parmesan finely grated
  • Salt and pepper

Try cheesy chips by cutting Lo-Dough into thin strips with kitchen scissors. Spray with frylight,

Season with salt and pepper and sprinkle evenly with cheddar and Parmesan and bake in a medium oven until crisp