Tuesday, 14 February 2017

Paprika Pork Tenderloin 




Pork tenderloin is a delicious cut of meat but can be a little dry sometimes, This marinade even though its more like a dry spice mix helps to make the meat really tasty and juicy. I used a hot paprika so it was a bit spicy but you could use smoked or sweet paprika if you prefer.

This is a very quick after work dinner if you put the meat into marinade before you go to work but take it out of the fridge for half an hour before cooking to allow it to come to room temperature.

Marinaded paprika pork tenderloin

1 pork tenderloin (trim off any excess fat and sinew)
1 clove garlic (crushed)
1 tsp dried sage
1 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
low calorie spray oil


Get a large strong plastic food bag and place the pork in it with all the dry ingredients and mix it all together very well until you can see the meat is well coated. Place in the fridge for a few hours or overnight if you prefer.

Take the bag out of the fridge for a half an hour before cooking to allow the meat to come up to room temperature. Remove the meat from the bag and place the meat on a foil covered tray , Spray lightly with spray oil and roast in the oven at gas 6 /200/400 for 30 minutes.

Take out of the oven and cover with foil and leave the meat to rest for 10-15 minutes then slice and serve.

I served this over couscous with some roasted vegetables.

Syn free : )

Sunday, 5 February 2017

Chicken pie (Slimming World friendly)

Now this not syn free but its not too bad if you have a fancy for a bit of pastry this is for you. I made this when I had some leftover chicken although I always thought you could never have pastry on Slimming World this worked out ok not syn free but not too bad. You could also add some ham or mushrooms or some vegetables too.


I liked that I made these for the family and no one thought it was a 'Slimming' meal, Tasty and satisfying and felt a bit naughty ...



Chicken Pie

100g jus-rol light puff pastry
12oz leftover cooked chicken
1/2 pint skimmed milk
1 tbsp cornflour
1 egg (beaten)
1 tsp salt
1/2 tsp pepper


Place the milk in a saucepan and add the flour, salt and pepper and whisk together well. Place over a medium heat and bring to the boil whisking all the time until the sauce has thickened. Leave to cool.

When cooled add the chicken and then divide between four individual pie dishes .

Weigh the pastry and divide into four pieces then roll out. Wet the edge of the pie dishes with a little water and place each rolled out piece of pastry over each dish.

Brush with the beaten egg then bake in a pre heated oven gas 6/200/400 for 20-30 minutes until the tops are browned and golden.


6 syns per pie



Saturday, 28 January 2017

General Tso chicken (Slimming World friendly)

It's Chinese New Year! I saw this recipe a little while ago on 'Saturday Kitchen' and thought I could adapt it slightly to make it Slimming World friendly. It's easy to make and only a few syns so a lot less than a takeaway and I make no claims for it's authenticity but I know my family really enjoyed it and I hope you do too.

General Tso Chicken

8 chicken thighs or 4 chicken breasts (all skin and fat removed) cut into chunks
1 tbsp cornflour
1 large onion (cut in chunks)
2 red peppers (cut into chunks)
2 cloves garlic (crushed)
1/2 tsp chili flakes
1/2 tsp each of salt and pepper

3 tbsp soy sauce
1 tbsp tomato puree
1 tbsp rice vinegar
1 tbsp hot chili sauce
2 tsp honey

1 tbsp sesame seeds

spray oil

  • Place the cornflour, salt and pepper in a large food safe plastic bag and add the chicken chunks , Seal the bag and give it a good shake so the chicken is coated with the cornflour. 
  • Spray a wok or large frying pan with spray oil,take out the chicken chunks and place in the wok then fry for a 5-10 minutes until cooked through (you might need to spray some more oil on) then remove from the wok and put to one side. 
Mix the soy sauce, tomato puree, rice vinegar, hot chili sauce and honey in a small bowl and whisk together well. 

Spray the wok again and over a high heat fry the onions, peppers, chili flakes and garlic until just starting to soften. Add the chicken and stir fry for a few more minutes then add the sauce mixture and mix well. Simmer for a few minutes until the sauce is thicker.

I served it over noodles with some stir fried vegetables and sprinkled each portion with 1/2 tsp sesame seeds. 

Serves 4 and is 1 1/2 syns per portion 

Sunday, 22 January 2017

Beef hotpot (Slimming World friendly)

This cold weather I love to make real comfort food and make the most of my slow cooker as well. This recipe is great as you throw almost all the ingredients apart from the topping in the slow cooker and let it get on with it. I just used carrots and onions this time with the beef but you can use root vegetables like swede and parnsip in it too if you like them and I serve it with other veg so you get your 1/3 superfree . Its a good one to cook on low in the slow cooker while at work then when you come in just have to put the topping on and put in the oven.


Beef Hotpot

1 kg lean braising steak (cubed)
1 large onion (chopped) 
3 large carrots (sliced)
1/2 pint beef stock
1 tsp dried or fresh thyme
1/2 tsp salt 
1/2 tsp pepper
2 large potatoes (sliced very thinly) 
spray oil


Put the steak, onions, carrots, stock, thyme and salt and pepper in the slow cooker and cook on low for 6-8 hours until steak is tender. Take the lid off and turn it up to high for the last half hour or so (helps it to thicken up)  Taste for seasoning it may need more salt and pepper.

Cook the sliced potatoes in boiling salted water just for a couple of minutes then drain well . Put the beef mixture into a casserole dish and top with overlapping slices of the potato, spray lightly with oil sprinkle with a little salt and pepper and place in the oven at gas 5/375/190 for about an hour until potatoes are cooked and browned on the top. Its a good idea to place the dish on a baking sheet you can see from the pic the gravy sometimes bubbles up over the top of the dish during cooking and will save your oven :  )



Serves 6 with extra vegetables and is syn free on extra easy ...enjoy x


Saturday, 14 January 2017

Sausage and potato tray bake (Slimming World friendly)

This came about when I was going to cook sausages and potato wedges for dinner and then thought might fry some onions to go with it and was thinking of all the pans then thought why not put in all in together?

I like to use porky lights sausages (I picked them up in Costco) they are 1/2 syn per sausage but I think they are worth it as they taste so good. I also added peppers and mushrooms for some speed but next time might put some cherry tomatoes in too it was seasoned simply with just some smoky paprika and salt and pepper.

Best of all you just put it all in together and put in the oven and leave it to get on with it just giving it a stir around every now and then.

Very simple and very tasty :)




Sausage and potato tray bake


8 porky lights sausages (or whatever syn free or low syn sausages you prefer)
1 kg potatoes (cut into wedges)
1 large onion (sliced)
2 or 3 peppers (cut into chunks)
8oz mushrooms (sliced)
2 tsp smoked paprika
2 tsp salt
1-2 tsp pepper
spray oil


Place everything in a roasting tin spray with some oil and mix well, Place in a hot oven Gas 7/ 220/425 for about 45 minutes just stir a couple of times while cooking  until the sausages and potatoes are brown and the vegetables are soft.


Serves 4


syns depend on sausages used :)



Saturday, 24 December 2016

Merry Christmas!!!

Merry Christmas to everyone and thank you for sharing and liking my recipes all year. I'm off to work today and the picture will be me about 4.30pm!! So whatever you are doing wishing you a really lovely Christmas.

Love

Vicki xx

Saturday, 17 December 2016

Christmas smoked salmon pate (Slimming World friendly)


This is a really easy Christmas recipe perfect for serving as an appetiser or on a buffet table, You can serve it on the mini potato cakes I made in the previous recipe and as it's not a very firm pate so could also be served as a dip with raw vegetables. If you want to make it with a firmer texture just use less quark.

I know smoked salmon is expensive but it is Christmas and I know ASDA sell smoked salmon trimmings quite cheaply and those would be fine to use. I used 2 teaspoons of lemon juice for this recipe but I would start only using one teaspoon and season to taste as some quarks are sharper than others. There is no need for any salt as the smoked salmon is quite salty.


Smoked salmon pate  


100g smoked salmon
1-2 teaspoons lemon juice
1 tub quark
1/4 teaspoon freshly ground black pepper 


Place all the ingredients in a food processor and blend until smooth.


Enjoy!

syn free


Happy Christmas or Nadolig Llawen as they say here in Wales xx