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Slimming World - Lemon Mousse Terrine

Original 1/2 syn | Green 1/2

Serves 4 - Ready in about 25 minutes, plus overnight chilling

Ingredients

1 sachet sugar-free lemon jelly

4 tsp powdered gelatine

Zest of 1 lemon

2 x 200g pots Smooth Vanilla Mullerlight yogurt

7oz/198g quark

4-5 tbsp artifical sweetener (or to taste)

1 large egg white

For the crystallised lemon slivers:

Zest of 2 lemons

1 tbsp artificial sweetener

Method

Make up the jelly with 1/4pint/142ml boiling water. Stir in the gelatine and leave to cool. When cool pour jelly mixture into a blender, add the lemon zest, Mullerlight yogurt, quark and sweetener and blitz until smooth.

In a large bowl whisk the egg white until stiff. Slowly fold in the jelly and yogurt mixture, pour into a non-stick loaf tin and chill overnight, or until set.

To make the crystallised lemon slivers, place the lemon zest in a pan with the sweetener and 4fl oz/113ml water. Bring to the boil and cook for 3-4 minutes, or until most of the water has evaporated. Remove the slivers and place on a baking sheet lined with baking parchment.

Remove the terrine by dipping the tin in hot water for 30 seconds and carefully turning out onto a serving platter. Decorate with the lemon slivers, slice and serve.

Slimming World - Cheesy broccoli and potato bake

Green - Free

Serves 4 - Ready in about 1 hour

Ingredients

12oz/340g potatoes, peeled and cubed

14oz/397g broccoli florets

Fry Light

1 onion, sliced

7oz/198g cherry tomatoes, halved

7oz/198g frozen peas

3 large eggs

1 tsp dried red chilli flakes

7oz/198g quark

3 garlic cloves, crushed

A small handful of fresh parsley, chopped

Salt and freshly ground black pepper

4oz/113g vegetarian Cheddar cheese, grated

Method

Preheat the oven to 200c/400f/Gas 6. Place the cubed potatoes in a pan of boiling water and simmer until tender. Drain and set aside. Meanwhile, boil the broccoli florets for 2 minutes, drain and set aside.

Spray a heavy-based frying pan with Fry light. Stir-fry the onion for 3-4 minutes over a medium-high heat. Add the broccoli, tomatoes and peas and cook for a further 1-2 minutes. Stir in the potatoes and transfer to an ovenproof dish.

Whisk the eggs with the chilli, quark and garlic until smooth. Add the parsley and season to taste. Pour over the vegetables, sprinkle the cheese on top and bake for 30-35 minutes.

Slimming World - Rich Beef Stew

Original 1 syn

Serves 4 - Ready in 3 Hours

Ingredients

Fry Light

1lb 8oz/681g stewing beef, all visible fat removed and cut into bite-sized pieces

2 garlic cloves, crushed

10oz/283g button onions, peeled

14oz/397g turnips, peeled and cut into bite-sized pieces

9oz/255g button mushrooms, halved

1 red pepper, deseeded and roughly chopped

1 1/2pt/852ml chicken stock

1 level tbsp bisto gravy granules

salt and freshly ground black pepper

2 tsp dried mixed herbs

a small handful of fresh parsley, chopped

Method

Preheat the oven to 160-170c/325f/Gas 3. Spray a large non-stick frying pan with Fry light and place over a medium heat. Add the beef and stir-fry until brown on all sides

Transfer the beef to a medium casserole dish along with the garlic, onions, turnips, mushrooms, red pepper, stock and gravy granules. Season and add the dried mixed herbs. Cover tightly and cook for 2 hours.

Uncover and stir the stew. Cover and return to the oven for 20-25 minutes, or until the vegetables are cooked and the beef is meltingly tender. Remove from the oven and sprinkle over the chopped parsley before serving.

Slimming World - Mixed Mushroom Noodle Stir Fry

Free on Green

Serves 4

Ingredients

350g dried egg noodles

fry light for spraying

2.5cm piece of ginger, peeled and finely julienned

2 garlic cloves, peeled and thinly sliced

6 spring onions, trimmed and cut diagonally into 3cm

200g baby corn, halved length ways

1 red pepper, deseeded and thinly sliced

300g shiitake mushrooms, thickly sliced

200g button mushrooms, thickly sliced

150g oyster mushrooms, thickly sliced

3 tbsp dark soy sauce

freshly ground black pepper

Method

Cook the egg noodles as on the packet instructions, drain and set aside.

Spray a large non-stick wok with fry light and when hot add the ginger, garlic and spring onions. Stir fry for 1-2 minutes over a high heat for 3-4 minutes, until the vegetables are only just tender.

Add the soy sauce with 2 tbsp water and cook for 1 minute before adding the cooked noodles. Toss to mix well and cook for 2-3 minutes, until the noodles are heated through. Season well with pepper and ladle into warmed bowls.

Slimming World - Chicken and Vegetable Skewers

Free on Original

Serves 4

Ingredients

4 large chicken breast fillets, skinned

2 tbsp mild curry powder

150g very low-fat natural yogurt

juice of 2 limes

1 tbsp artificial sweetener

2 tsp cumin seeds

300g cherry tomatoes

To Serve

salt and freshly ground black pepper

lime wedges

Method

Cut the chicken into bite sized pieces and place in a bowl. Mix together the curry powder, yogurt, lime juice, sweetener and cumin seeds. Pour this mixture over the chicken and toss to coat evenly. Cover and marinate in the fridge for 6-8 hours or overnight if time permits.

Preheat the oven to 220 and line a large baking sheet with non-stick grease proof paper (or fry light)

Thread the chicken alternately with the cherry tomatoes onto eight long metal skewers. Place the skewers onto the prepared baking sheet and place in the oven and cook for 12-15 minutes or until the chicken is cooked through. To serve, season well and squeeze over wedges of lime before eating.

Slimming World - Vegetable and Bean Soup

Free on Green

Serves 8

Ingredients

3 pints vegetable stock

1 onion, sliced

225 g potatoes, cubed

2 carrots, peeled and sliced

1 parsnip. peeled, cored and chopped

1 leek sliced

140 g baby corn, sliced

2 garlic cloves crushed

1 tsp curry powder

1 tsp chilli powder

450 g can red kidney beans, drained

450 g can borlotti or pinto beans. drained

ground black pepper

2 tbsp fresh chopped parsley

Method

Heat 1/4 pint of the stock in a large saucepan and cook the onion, potato, carrots, parsnip. leek, corn and garlic for 5 minutes.

Add the curry and chilli powders with the remaining stock and bring the soup to the boil. Reduce the heat and simmer for 20 minutes or until the vegetables are tender.

Add the drained beans and cook for a further 10 minutes. Season to taste and garnish with parsley before serving.

Slimming World - Baked Potato Skins With Dips

Free on Green

Serves 4

Ingredients

4 medium baking potatoes

For the yogurt dip

150 ml low-fat natural yogurt

2 garlic cloves, crushed

1 tbsp spring onions, sliced

For the mustard sauce

150 ml low-fat natural yogurt

2 tbsp wholegrain mustard

1 jalapeno chilli, chopped

For the tomato salsa

2 medium tomatoes, chopped

3 tbsp red onion, finely chopped

1 tbsp fresh chopped parsley

1 green pepper, seeded and chopped

dash of splenda

Method

Scrub the potatoes and place on a baking sheet. Cook in the oven at 200c for 1 hour or until soft. Remove and cool. Cut the potatoes in half lengthways and scoop out the centres with a teaspoon, leaving a 1 cm thickness shell.

Sprinkle the skins with a little salt and place the potatoes in the oven for 10 minutes or until crisp.

Mix the yogurt drip ingredients together. Mix together the mustard sauce ingredients. Finally mix the tomato salsa ingredients together.

Place the tomato salsa in each potato skin. Pour over either the yogurt or mustard sauce and serve.

Tip: Prepare the skins a day in advance for ease and speed. Pop them in the oven to warm them through before serving.

Hash Brown Potatoes with Baked Beans

Free on Green

If using milk as healthy extra

Serves 6

Ingredients

For the baked beans

225g dried navy beans, soaked overnight

150 ml vegetable stock

2.5g dried mustard

1 onion, chopped

30ml (2 tbsp) dark molasses

225g tomatoes, peeled, chopped

15ml tomato puree

15g fresh chopped basil

ground black pepper

For the Potato Cakes

675g peeled, cubed potatoes

30ml semi skimmed milk

1 onion, chopped

1 garlic clove, crushed

Fry light

Method

Drain the soaked beans and rinse well under cold water. Drain and put in a large saucepan with 475 ml water. Bring the beans to the boil and boil rapidly for 10 minutes. Reduce the heat to simmer, cover and cook for 1 hour or until the beans are cooked, topping with water if necessary.

Drain the beans and return them to the pan. Stir in the vegetable stock, dried mustard, onions, molasses, tomatoes, tomato puree and basil. Season well and cook for 15 minutes or until the vegetables have cooked.

Meanwhile, make the potato cakes while the beans are cooking. Cook the potatoes in boiling water for 20 minutes or until soft. Drain well and mash with the milk.

Add the onion and garlic, mixing well and form into twelve equal sized cakes. Spray a non stick frying pan with fry light. Cook the potato cakes for 15 to 20 minutes, turning once until golden brown. Serve hot with the baked beans.

Healthy Potato Breakfast Hash

Free on Green

Serves 4

Ingredients

675g peeled, cubed potatoes

Fry light

1 red pepper, seeded and halved

1 green pepper, seeded and halved

2 tomatoes, diced

115g open cap mushrooms, peeled, quarted

30g fresh chopped parsley

ground black pepper

Method

Cook the potatoes in boiling water for 7 minutes, drain well. Spray a large frying pan with fry light, add the potatoes and cook for 10 minutes, stirring.

Chop the red and green peppers and add to the pan with the tomatoes and mushrooms. Cook for 5 minutes, stirring constantly, add the chopped parsley, season to taste and serve.

Burgers New York Style

Free on Original

Add 6 syns if not using the potato as a healthy extra

Serves 4

Ready in about 45 minutes

Ingredients

4x 227g baking potatoes

Fry light

1 garlic clove

1/2 onion

2x 500g packs extra-lean minced beef

1 tbsp dried mixed herbs

2 tbsp freshly chopped parsley

Salt and freshly ground black pepper

Method

Prehead the oven to 200c/Gas 6. Cut the potatoes into wedges (leaving the skin on), parboil for 5 minutes, drain, pat dry with kitchen roll and place on a baking tray. Spray with fry light and bake for 30 minutes or until cooked.

Meanwhile, crush the garlic and finely dice the onion. Place in a bowl with the beef, herbs and seasonings. Mix with your fingers, divide into 8 portions and shape each portion into a burger.

Spray the burgers with fry light and grill for five minutes on each side or until cooked to your liking. Remove from the grill and divide between four serving plates. Serve with the potato wedges, gerkins, a mixed salad and a squeeze of tomato ketchup (1 syn per level tbsp)

Roasted Sea Bass with Lime and Peppers

Free on Original

Serves 4

Ready in about 30 minutes

Ingredients

1 red and 1 yellow pepper

6 shallots

2 garlic cloves

1 lime

2 tbsp small capers

4 large sea bass fillets (approx 255g)

Salt and freshly ground black pepper

142ml chicken stock made with bovril

Dill springs to garnish

Method

Preheat the oven to 220c/Gas 7 and prepare the ingredients: deseed and thinly slice the peppers, peel, halve and thinly slice the shallots, peel and finely dice the garlic, grate the zest of the lime, rinse and drain the capers.

Arrange the pepper slices in a shallow ovenproof dish, scatter over the shallots, lay the fish in a single layer on top and season well.

Sprinkle over the garlic, lime zest and capers and pour over the stock. Cover with foil and roast in the oven for 20 minutes or until the fish is cooked through. Garnish with dill and serve with green beans.

Passport To Better Eating

Fresh produce, meat and fish distributors are now required to display the food's country of origin in their packaging - which is great as it can help you steer clear of chemicals or authentically re-create foreign delicacies. These tips will help you spot the healthiest and tastiest treats from around the globe.

Stay Clear of Spray

Imported grapes and carrots may have higher levels of pesticide residue than their american counterparts.

Choose Local

Fresh fruit and vegetables that spend less time in transit can be more nutritious for example the longer spinach is stored the more folate it loses. If you can't get to a local farmers market. do the next best thing and buy UK grown.

Transport Yourself

Choose grass fed Argentine beef - It's leaner than grain fed cattle.

Cast a Seafood Net

Seafood gets points for its heigh protein and omega-3 fatty acid, But your well-being may depend on where it's from. Choose Australian spiny lobsters (they are not overfished) and pollock instead of cod.

Chicken Jalfrezi

Free on Original

Serves 4

Ready in about 45 minutes

Ingredients

4 chicken breasts

1 onion

1 red and 1 yellow pepper

2 garlic cloves

1in piece fresh root ginger

fry light

1 tbsp medium curry powder

1 tsp each of ground cumin and coriander

salt and freshly ground black pepper

a handful of fresh coriander

400g can chopped tomatos

Method

Place the chicken between sheets of clingfilm and flatten with a rolling pin. Remove the clingfilm, cut the chicken into strips and set aside. Prepare the other ingredients. Finely slice the onion, dessed and slice the peppers, crush the garlic and grate the ginger.

Spray a pan with fry light and cook the onion, peppers, garlic and ginger for 6-8 minutes. Add the curry powder, ground cumin and coriander. Season and stir fry for 1-2 minutes.

Throw in the chicken and cook for 4-5 minutes. Roughly chop the coriander and stir into the pan along with the tomatoes and 100ml water. Cover and simer for 15 minutes or until the chicken is tender. Serve.

Spinach and Sweet Potato Curry

Free on Green

Serves -4

Ready In - 33 minutes

Ingredients

300 ml pint vegetable stock

750g sweet potatoes peels and cut into bite sized wedges

1 onion, peeled, halved and thinly sliced

225g fresh baby spinach leaves

2 garlic cloves, peeled and thinly sliced

1 red chilli, deseeded and thinly sliced

1 tbsp medium or hot curry powder

4 ripe plum tomatos chopped

salt and freshly ground black pepper

Method

Place the stock in a large saucepan and add the sweet potatoes and onions. Bring to the boil, reduce the heat, cover and gently cook for 4-5 minutes.

Add the spinach, garlic, chilli, curry powder and tomatoes to the saucepan, stir well and cook over a medium heat for 10 minutes or until the spinach has just wilted and the sweet potatoes are tender. Season well and serve.

Basil and tomato pesto pasta

Free on Green

Serves 4

Ready in - 27 minutes

Ingredients

4 garlic cloves

1 tsp finely grated lemon zest

juice of 1 lemon

8 tbsp very finely chopped fresh basil

200g quark soft cheese

salt and freshly ground black pepper

350g dried linguine

8 midi vine tomatoes, halved

To garnish

Basil leaves

Method

Peel and finely great the garlic to a pulp and place in a food processor with the lemon zest, lemon juice, chopped basil and Quark cheese. Season well and blend until smooth.

Cook the linguine according to the packet instructions in a large saucepan and when cooked, drain and return to the saucepan. Stir in the pesto mixture and tomatoes and toss to coat evenly.

Ladle into warmed pasta bowls or plates, garnish with basil leaves and serve immediately.

Minted Green Pea and Basil Soup

Free on Green

Serves - 4

Ready in - 40 minutes

Ingredients:

3 large shallots, finely chopped

1 garlic clove, peeled and finely chopped

4 tbsp chopped basil leaves

4 tbsp chopped mint leaves

900ml 1 1/2 pints chicken stock made from bovril

500g frozen or fresh peas

salt and freshly ground black pepper

To Serve

very low fat natural yogurt

To Garnish

mint and basil leaves

Method

Put the shallots in a medium saucepan with the garlic and chopped basil and mint leaves. Pour over the stock, bring to the boil, cover, reduce the heat to medium and simmer for around 10 minutes or until the shallots are tender

Add the peas and bring back to the boil. Cook gently for 5 minutes and season well.

Transfer half the mixture to a food processor and blend until smooth. Return to the pan with the remaining soup and stir to mix.

Transfer the soup to bowls and serve with a swirl of yogurt. Garnish with the mint and basil leaves and serve immediately.

The Easy Cabbage Soup Diet

Before i ever tried slimming world i decided to give myself a motivational weight loss boost by completing the cabbage soup diet! Which can shed off an amazing 10 lbs in only 7 days!

Although this diet has been around for donkeys years it is still one of the most popular diets to date, why? because it works!

I do not recommend eating the cabbage soup diet for life! But in order to get motivated in losing some extra pounds fast, either at the start of embarking upon a healthy eating lifestyle or as a detox to clean out your system during your new healthy eating.

Gone are the days of wondering what to eat... i mean seriously how can someone eat just fruit all day and not get bored? Well.... drum roll please...

Thanks to this amazing new site aimed ONLY for the cabbage soup diet, it features recipes for every day of the diet so you can complete it the easy way and healthy while still losing lots of weight!!!

Perfect for getting back on the wagon after the holidays or for a 1 week detox to clean out your system!

The Easy Cabbage Soup Diet

World Recipes

Slimming World - Lemon Mousse Terrine

Slimming World - Cheesy broccoli and potato bake

Slimming World - Rich Beef Stew

Slimming World - Mixed Mushroom Noodle Stir Fry

Slimming World - Chicken and Vegetable Skewers

Slimming World - Vegetable and Bean Soup

Slimming World - Baked Potato Skins With Dips

Hash Brown Potatoes with Baked Beans

Healthy Potato Breakfast Hash

Burgers New York Style

Roasted Sea Bass with Lime and Peppers

Passport To Better Eating

Chicken Jalfrezi

Spinach and Sweet Potato Curry

Basil and tomato pesto pasta

Minted Green Pea and Basil Soup

The Easy Cabbage Soup Diet

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