lunch

Chicken Fajitas

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This is perfect if you have a fussy family like mine. My girls love this recipe as they get to add whatever they want in their wraps and always have fun trying to stuff it with as many fillings as they can! I use a Weight Watchers wrap for myself which is a healthy extra B choice or 5.5 syns each and use cheese as part of my healthy extra A choice. If you want to save syns, you can use iceberg lettuce leaves instead of wraps. I tend not to use sauces like ketchup or mayo, but if you do use them, remember to syn them accordingly.

Serves: 4

Syns: FREE

Time Taken: 30-45 minutes

Difficulty: Easy

Chicken Fajitas

Chicken Fajitas

Ingredients

  • 3 chicken breasts, cut into strips
  • 2 red onions, finely sliced
  • 1 green, 1 red and 1 yellow pepper, deseeded and finely sliced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp soy sauce
  • 1 tsp chilli flakes
  • Juice of 1 lime

Method

Spray a large wok with a free spray oil and place over a medium heat. Add the chicken and stir fry for 10-15 minutes until the chicken is mostly cooked.

Add the peppers and all the spices to coat the chicken spices and cook until the chicken is fully cooked.

Serve on a wrap with salad and cheese.

 

Broccoli Soup

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Broccoli is one of my favourite veg! I love it simply boiled with my meals but this is another favourite way to enjoy it – in soup!

This is a creamy, comforting soup. You can replace the cream cheese with fat free fromage frais but I personally prefer to use my healthy extra A choice or syns on cream cheese as it makes it more indulging. Another alternative which is equally tasty is the Laughing Cow Blue Cheese triangles, you can have 5 as a healthy extra A choice or count them as 1.5 syns each. 2 triangles are plenty for this soup.

Syns: FREE (if using cream cheese as part of healthy extra A choice)

Serves: 2

Time Taken: 20-25 minutes

Difficulty: Easy

Ingredients

  • 1 whole fresh broccoli, chopped
  • 1 medium baking potato, peeled and chopped
  • 1 onion, chopped
  • 1 vegetable stock pot or cube
  • 2 x 35g tubs of Philadelphia light cream cheese (healthy extra A choice)

Method

Place the broccoli, potato, onion and stock pot in a pan of water (place enough water to cover the veg) and boil for about 15 minutes till the potatoes are cooked.

Once all the veg are cooked add the cream cheese and blitz.

Broccoli Soup

Broccoli Soup

Crustless Red Onion and Courgette Quiche

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This is one recipe I haven’t made in absolute ages! Mainly because I don’t really buy courgettes but I was given a mahoosive courgette by one of my members that grows his own veggies in his allotment so the first thing that came to my mind was this easy to make quiche. This recipe is perfect for those following Extra Easy SP (EESP) plan as it is packed with Speed and Protein rich foods. You can serve this with a large salad or butternut squash chips to keep it EESP friendly!

Serves: 4

Syns: FREE

Time Taken: 60 minutes

Difficulty: Easy

Crustless Red Onion & Courgette Quiche

Crustless Red Onion & Courgette Quiche

Ingredients

  • 1 large courgette or 2 regular
  • 2 red onions, halved and finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 100g low fat natural cottage cheese
  • 6 large eggs
  • 1 tsp dried mixed herbs

Method

Preheat the oven to gas mark 4.

Coarsely grate the courgette and place in a large sieve. Press down to remove as much liquid as possible and set aside.

Lightly spray a round, shallow baking dish with low calorie cooking spray and set aside.

Spray a large frying pan with cooking spray and place over a medium heat. Add the onions, courgette and chilli and stir-fry for 10 minutes. Season well and transfer to the prepared baking dish, spreading evenly across the base. Spread the cottage cheese over the vegetable mixture.

Beat the eggs in a large bowl, season and add the dried mixed herbs. Pour the egg mixture over the cottage cheese.

Place in the oven and cook for 30 minutes or until set and golden. Remove from the oven and allow to rest for about 15 minutes before cutting into wedges.

Baked Eggs with Spinach & Tomatoes

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I initially came across this recipe when one of my members tagged me in one of those short recipe videos, I can’t remember if it was Tasty Food or something similar! I then saw this on Instagram on this lovely lady’s page (@whatsianeats check her page out for the most amazing plates of foods) and thought why not give it a go myself, it is such an easy way of making egg and beans. I served it with Slimming World chips that were seasoned with JD Seasonings Chips & Wedges seasoning. If you haven’t come across them do check out their website for all other spices and seasonings to add flavour to your meals.

My members absolutely them, there is such a huge range of products to choose from. I tend to buy the same ones, I guess I need to be a bit more adventurous with trying out different seasonings! What is fab about their products is that they are all Syn Free, so it is great for us Slimming World foodies and come with the easiest instructions on how to use them. I have been using the code ‘Slim20’ to get 20% off.

I used chilli baked beans in this recipe but you can replace them with regular beans if you prefer.

Serves: 1

Syns: FREE

Time Taken: 20 minutes

Difficulty: Easy

Baked Eggs with Spinach & Tomatoes

Baked Eggs with Spinach & Tomatoes

Ingredients

  • 1/2 tin Heinz chilli baked beans
  • Handful of baby spinach
  • 75g cherry tomatoes, cut in half
  • 1/2 tsp dried oregano
  • 2 eggs

Method

Preheat the oven to gas mark 6.

In a small shallow baking dish layer the spinach leaves at the bottom, followed by the beans and scatter over the cherry tomatoes.

Make 2 indents with the back of a spoon and crack an egg into each.

Scatter the oregano and some black pepper over the whole tray.

Cover with foil and bake in the oven for 15-18 minutes or until the whites are just set.

Sweetcorn Fritter with Salsa

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This is a recipe from the latest Slimming World magazine. It is so easy to make and it tastes amazing!

Serves: 4

Syns: FREE

Time Taken: 20 minutes

Difficulty: Easy

Sweetcorn Fritter with Salsa

Sweetcorn Fritter with Salsa

Ingredients

  • 6 large eggs
  • 340g can sweetcorn kernels, drained
  • 6 spring onions, finely diced
  • 1 green pepper, deseeded and diced
  • 1 red pepper, deseeded and diced
  • 3 tomatoes, diced
  • 1 red chilli, deseeded and diced (optional)
  • 1 tbsp tomato puree
  • Juice of 2 limes

Method

Beat the eggs in a large mixing bowl. Add the sweetcorn, half the spring onions and the green pepper. Season to taste.

Spray a large frying pan with fry light and pour the egg mixture to it. Cook it on a moderate heat for around 8 minutes. Once cooked on the bottom, place the pan under the grill and cook for a further 8 minutes or until cooked though.

For the salsa place the red pepper, the rest of the spring onions, tomatoes and the red chilli (if using) in a bowl. Mix the tomato puree to the lime juice before adding it to the chopped veg. Season to taste.

 

Lasagne – Béchamel Sauce

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Lasagne is one of my children’s favourite meal, they have it quite often but it is never a Slimming World friendly version for them! They love it with homemade béchamel sauce which can be very high in syns for us slimmers, so I make my own for myself so I can still enjoy the meal guilt free! I use this recipe here for the mince.

Serves: 1

Syns: FREE if using cheese as healthy extra A choice

Time Taken: less than 10 minutes

Difficulty: Easy

Lasagne

Lasagne

Ingredients

  • 1 tub of cottage cheese (plain or flavoured, check if syns! I use Aldi’s cottage cheese with chives and onion, FREE)
  • 2 eggs
  • A pinch of mustard powder
  • 40g light cheddar cheese
  • Seasoning to taste

Method

Blend the cottage cheese with the eggs, mustard and seasoning with a hand held blender till smooth and no longer lumpy.

Add half of the cheese allowance into the cottage cheese mix.

Layer lasagne with mince, lasagne sheets and cottage cheese mix in an individual dish.

Top the lasagne with the remaining cheese and bake in the oven for around 40 minutes till the pasta is cooked. Cook the first 30 minutes with foil over the dish so the cheese doesn’t burn quickly.

 

 

Egg Fried Rice

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This recipe took me less than 10 minutes to prepare using leftover rice! It is a delicious way of using up leftover rice. You can serve it with any meat or fish or have it on its own too. We had it with grilled salmon. You can add any veg to this as it is such a versatile dish, I was pressed for time when I made this so kept it really simple. But veg like peas, sweetcorn, grated carrots, peppers, mushrooms etc work really well with this.

Serves: 2

Syns: FREE

Time Taken: 10 minutes

Difficulty: Easy

Egg Fried Rice with Salmon

Egg Fried Rice with Salmon

Ingredients

  • 3 spring onions, chopped
  • 1 green chilli, chopped (remove seeds if prefer less spicy)
  • 1 tsp garlic powder
  • 1 tsp Chinese 5 Spice
  • 3 tbsp dark soya sauce
  • 3 eggs
  • 1.5-2 cups cooked rice

Method

In a hot wok fry the spring onions with the chilli for a couple of minutes with spray oil. Add the garlic powder.

Add the cooked rice to the wok and stir to mix everything together. Add the Chinese 5 spice powder (available in most large supermarkets) and soya sauce. Stir again.

Move the rice to one side of the wok and spray more spray oil to the wok and crack the eggs to it. Stir the eggs till cooked and mix with the rice.

Carrot & Lentil Soup

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I’ve had this recipe saved in my scrapbook for a very long time, I can’t remember where I got it from but it was online. I love the fact that it is super easy to make and it is perfect if you are following Extra Easy SP.

Serves: 4

Syns: FREE if using milk as part of your healthy extra A choice

Time Taken: less than 30 minutes

Difficulty: Easy

Carrot and Lentil Soup

Carrot and Lentil Soup

Ingredients

  • 600g carrots, coarsely grated
  • 140g red lentils
  • 1 tbsp cumin seeds
  • 1 tsp red chilli flakes
  • 1lt vegetable stock
  • 125ml milk

    Method

    Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened.

    Whizz the soup with a blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste.

    Pizza-Topped Chicken

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    This is a delicious alternative to pizza, saving you syns without compromise on taste! I served it with white flesh sweet potato chips and a large speedy salad.

    Serves: 1
    Syns: FREE when using cheese as part of your Healthy Extra A choice
    Time Taken: 40 minutes
    Difficulty: Easy

    Ingredients

    • Thin chicken breast fillet
    • 1 tbsp tomato puree
    • Sprinkle of oregano
    • Pizza toppings of your choice – red onion, jalapenos, mushrooms are my favourite
    • 20g light cheddar cheese
    Pizza-topped Chicken

    Pizza-topped Chicken

    Method

    Place the chicken breast in a frying pan with lots of fry light and fry on both sides for around 5-7 minutes on each side.

    Remove from the pan and spread the tomato puree over the top of the chicken. Add the oregano and all your toppings before sprinkling it with the cheese.

    Cook in a pre-heated oven on gas mark 6 for around 20 minutes till the chicken is cooked.

    Speedy Hummous

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    Hummous is such an easy thing to make and great to have with some speedy crudités as a snack or even a light lunch with crispbreads.

    Serves: 2

    Syns: FREE

    Time Taken: 10 minutes

    Difficulty: Easy

    Ingredients

    • 400g can chickpeas, drained
    • 2 garlic clove, crushed
    • 2 tbsp lemon juice, plus extra to taste
    • 2 tbsp fat free natural Greek yogurt
    • Salt and freshly ground black pepper
    • Pinch of cayenne pepper (optional)

    Method

    Put the chickpeas, garlic, lemon juice and yogurt into a food processor and pulse until fairly smooth. Season with salt and freshly ground black pepper, add more lemon juice to taste and sprinkle with cayenne pepper if you want a bit of spice.

    Keep in the fridge for up to 3 days and serve with your favourite crudités or crispbreads.