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Slimming World Recipes - Stuffed Garlic and Spinach Mushrooms

An Idea healthy vegetarian dinner!

Serves 4
Ready in 15 minutes

Ingredients

8 Large flat field mushrooms

Fry Light

Salt and Freshly ground black pepper

3 Large Tomatoes

6oz/170g mozzarella Cheese

11oz/312g Baby spinach

Pinch of grated nutmeg

Method

1. Clean the mushrooms and remove stalks. Spray mushrooms with fry light and place on a grill rack cap side up. Grill mushrooms gently for 5 minutes and then turn over. Season well and grill a further 5min or until they start to weep. Remove from grill and set aside

2. Meanwhile, peel and crush the garlic, cut the tomatoes into 9 slices and grate the cheese. spray a pan with fry light and place over a high heat. Add garlic and spinach and stir fry for 4-5min. Add nutmeg and season well

3. Top the mushrooms with spinach mixture. Place a tomato slice over each mushroom and sprinkle with the mozzarella. Place under a hot grill for 2-3 minutes or until the cheese starts bubbling. Serve immediately.

Serving Suggestions

Serve with couscous or a large mixed salad.

Healthy Jacket Potato with Tuna Salad

This Jacket potato with tuna salad is ready in less then 10 minutes and is perfect for a summer lunch! Its full of flavor and will keep you full till dinner.

Ingredients

1 Potato

1 Can Tuna (light) in water

1/2 cup Finely chopped onions

1/2 cup Finely chopped Red Peppers

1/2 cup Sweetcorn

1 tbsp Very low fat natural yoghurt

1 tbsp Hellmann's low fat mayo

Method

1. Prick potato with a fork (or knife) several times. Place in microwave on high for 6 minutes

2. Meanwhile drain the water from the tuna and add tuna to a bowl. Mix in onions, peppers, sweetcorn and stir in the yoghurt and mayo. Mix well

3. Place in fridge until potato is cooked.

4. Slice the potato into two half's. Get Tuna mix from fridge and add on top of potato and serve.

Tip: Make 2 Potato's and spilt the tuna mixture between both potato's for an even healthier lunch!

Low fat french fries/chips

Information

These french Fries (chips) are low in fat and taste fantastic and providing you cook them in this healthy way you can eat an unlimited amount!

Serves: 4
Syns per serving: Free on Green, 8 Syns on Original

Ingredients

2lb/908g medium sized Maris Piper potatoes
Fry Light spray
Crushed sea salt and malt vinegar [optional]

Method

1. Preheat the oven to 240°C/475°F/Gas 9. Peel the potatoes using a potato peeler and remove any blemishes or 'eyes'. Slice lengthwise into approx ½in/1cm thick rectangular chips.

2. Bring a large saucepan of salted water to the boil. Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry.

3. Return the chips to the dry saucepan, cover with a lid and shake to 'rough up' the edges of the chips - this roughness is important to the texture of the chips.

4. Spray a metal baking tray with Fry Light. Transfer the chips to the tray, spray lightly with Fry Light and bake in the oven for 20-25 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar.

nutrition information
Nutrition information (per 8oz/227g cooked)

Slimming World chips
Fat: 0.9g Cals: 170

Chip-shop chips
Fat: 28.1g Cals: 545

Slimming World Chicken Tikka Masala

Information

Serves 4

PREPARATION approx 15 minutes
COOK approx 15 minutes

Ingredients

4 x 5oz/142g skinless chicken breasts
Fry light
1 onion
3 garlic cloves
½ tsp each crushed cardamom seeds and ground turmeric
1 tblsp ground coriander
1 tsp each ground ginger and cumin
1 - 2 tsps chilli powder
1 level tblsp tomato purée
100g pot very low fat fromage frais
1 tblsp freshly chopped coriander

Method

1. Season the chicken and lightly spray with Fry light. Place under a hot grill and cook for 6 - 8 minutes on each side or until cooked through. Remove from the grill and cut into bite sized pieces.

2. Meanwhile, peel and grate the onion and crush the garlic. Spray a pan with Fry light and heat until hot. Add the garlic, cardamom, turmeric, ground coriander, ginger, cumin and chilli powder and fry for 1 minute. Add the tomato purée and grated onion and continue cooking for a further 3 - 4 minutes.

3. Add the chicken to the pan along with ¼ pint/142mls water and cook for 5 - 6 minutes. Stir in the fromage frais, season to taste and gently heat through. When hot remove from the heat and stir in the chopped coriander.

4. Serve with boiled rice and a mixed salad, garnished with freshly chopped coriander and a few lemon wedges.

Slimming Wolrd Bacon Burger with BBQ relish

Information

Serves: 2
Syns per serving:
Free on Original* and 4 Syns on Green**

*add 6 Syns per serving if not using wholemeal roll as a Healthy Extra ‘b’ choice
** add 6 Syns per serving if not using wholemeal roll as a Healthy Extra and a further 6 Syns if not using beef as Healthy Extra ‘b’ choices

Ingredients

5 spring onions
227g/8oz extra lean minced beef
1 tbsp freshly chopped parsley
Salt and freshly ground black pepper
½ small red pepper
1 ripe tomato
½ tsp barbecue seasoning
1 tbsp freshly chopped chives
2 rashers back bacon, all visible fat removed
Green salad leaves
2 x 57g/2oz wholemeal rolls

Method

1. Finely slice the spring onions, place in a bowl with the beef, parsley and seasoning. Combine with your hands and shape into 2 burgers about 10cm/4in in diameter. Cover and chill for 30 minutes.

2. Make the relish; deseed and chop the pepper, chop the tomato, mix with the barbecue seasoning and chives, cover and chill.

3. Place the burgers under a medium/hot grill for 6-7 minutes on each side until cooked through. Add the bacon for the last 5 minutes of cooking. Layer the salad leaves, bacon, burger and relish in the rolls and serve.

source - slimmingworld.com

World Recipes

Slimming World Recipes - Stuffed Garlic and Spinach Mushrooms

Healthy Jacket Potato with Tuna Salad

Low fat french fries/chips

Slimming World Chicken Tikka Masala

Slimming Wolrd Bacon Burger with BBQ relish

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