Slimming Worlds' recipes
Enjoy quick and easy recipes from iVillagers' on the Slimming World diet
Curry in a hurry
2 grated carrots
Half a cabbage
1 tsp finely grated ginger
1 tbsp hot or medium curry powder
400g tin chopped tomatoes
60ml vegetable stock
2 tbsp sweetener
60g natural yoghurt or Quark/fromage frais
1 tbsp chopped mint
1 tbsp chopped coriander
Chop the onions and crush the garlic. Spray a frying pan with Fry Light and place on heat - add the vegetables, onion, garlic, and ginger and fry for one to two minutes before adding curry powder.
Stir and cook for another couple of minutes then add tomatoes, sweetener and stock. Bring to the boil and reduce heat to simmer gently for 12-15 minutes.
Blitz the sauce in a food processor or with a hand blender, and return to heat. Heat gently then add quark/yoghurt/fromage frais and herbs.
* I sometimes use a couple of syns and add some raisins too for extra flavour and you could add chicken or beef if you add the syns.
2 whole trout (gutted and scaled)
Lemon and pepper seasoning
400g tin chopped tomatoes
1 orange pepper
A handful of mushrooms
1 clove garlic
1 fresh chilli
1 tbsp balsamic vinegar
1 1/2 tsp sweetener
Extra vegetables to serve
Spray the trout with spray oil inside and out - sprinkle with the lemon and pepper seasoning and put in the oven at 200C/400F/Gas mark 6 (takes about 15-20 minutes to cook).
Spray a pan with spray oil and saute the chopped onions, mushrooms, peppers, chilli and garlic. When these have started to soften add a tin of chopped tomatoes and some mixed herbs.
Simmer for about ten minutes then add the balsamic vinegar and sweetener. When the trout is cooked, cut off the head and tail and serve with the sauce and extra vegetables. Yum Yum!
Meatballs in tomato sauce
450g minced meat of your choice
1 level tbsp chopped parsley
1 crushed clove of garlic
1/2 level tsp cumin
2 onions finely chopped
1 level tbsp tomato puree (1/2 syn)
Pinch grated nutmeg
400g tin tomatoes
1/2 level tsp sweetener
Place all the sauce ingredients into a pan and bring to the boil. Reduce heat and simmer gently for ten minutes while making the meatballs.
Place meat, garlic, herbs and seasoning into a bowl and mix until well combined. Add the egg and mix well again.
Divide into small balls and carefully add to the sauce - cover pan and simmer for 20 minutes to cook the meat. Serve with vegetables.
I often make this with turkey mince and add finely chopped tinned button mushrooms into the meatballs as turkey mince can be a little dry. But is was lovely - in fact even better the next day. Enjoy!
Spicy fish and prawn cakes
2 spring onions, chopped roughly
1 clove garlic, crushed
2 tsp (puree or grated) fresh root ginger
1 fresh green or red chilli de-seeded and chopped or 1 teaspoon chilli puree
250g cod or haddock fillets, skinless, cut into chunks
125g peeled prawns, thawed if frozen
2 tbsp Thai fish sauce or light soy sauce
5-6 sprays of Fry Light
1/2 teaspoon salt, (optional)
1 serving freshly ground black pepper to taste
1 teaspoon ground coriander
1 lemon or lime, cut into wedges, to serve
Put the onions, garlic, ginger and chilli into a food processor and whizz for a few seconds until chopped finely.
Place the fish in the processor with the prawns, fish sauce or soy sauce, coriander and pepper. Blend everything together until the mixture looks mashed and just begins to hold together. Do not over-process or you will end up with puree.
Add the Fry Light to a large non-stick frying-pan so it covers the pan. Take a small spoonful of the mixture and fry it for a minute or so on each side, then cool and taste it. If you think it needs it, mix in 1⁄2 teaspoon of salt.
Using hands dipped into cold water, shape the mixture into eight patties. Reheat the pan. When the pan is hot cook the patties for three minutes on each side until they feel firm and are golden brown. Drain the patties on kitchen paper and serve garnished with the lemon or lime wedges. Enjoy!
Maple glazed chicken wings (or drumsticks)
20 chicken wings, skinned
For the glaze:
2 level tbsp maple syrup
3 tbsp soy sauce
1 tsp Tabasco or hot pepper sauce
1 tbsp white wine vinegar
2 level tbsp tomato puree
Combine the glaze ingredients in a shallow dish. Add the chicken wings and stir to ensure the meat is thoroughly coated. Leave to marinate in the fridge for up to four hours.
Grill or barbecue the coated chicken wings, turning frequently and brushing with the remaining glaze mixture, until thoroughly cooked. Serve on a bed of crispy green salad leaves.
* For an alternative to wings, try 12 skinned chicken drumsticks or four lean chicken breasts.