Slimming World Style Southern Fried Chicken

Ingrediants:

Mini Chicken Fillets
2 Beatan Egg
Instant Potato
Spice Mix (I used Schwartz perfect season all seasoning mix)

Mix the spice mix and instant potato together, Beat the egg in another bowl.
Place the chicken in the egg and the roll in the potato mix and place on a baking tray.
repeat and then cook on 200 degree's until crispy.

Lemon Cake

Ingrediants:

200g of sugar
200g of butter
200g of self  raising flour
Zest and juice of 2 lemons
3 eggs

I cream the eggs, butter and sugar together. Add the lemon zest and juice. Once creamed i add the flour . mix together and then transfer to a cake tin.

cook at about 200 degrees untill cooked.

fruit cake

Ingredients 
Makes: 1 fruit loaf cake

• 225g (8 oz) self raising flour
• 1 pinch salt
• 110g (4 oz) margarine
• 110g (4 oz) caster sugar
• 225g (8 oz) mixed fruit
• 2 medium eggs
• 4 tablespoons milk

---

Method
Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

1. Heat oven to 180 C / Gas 4. Grease a 2lb loaf tin or use a cake tin. I do use greaseproof paper to line my tin.
2. Mix flour and salt, rub in margarine.
3. Stir in sugar and fruit. Beat together eggs and milk, then mix together to a soft consistency.
4. Add to loaf tin. I add bit of sugar on the top to give it that nice crunch, but it is optional.
5. Bake for approximately 45 minutes or until a skewer inserted in the centre comes out clean.

Tip

You could add different fruit or swap for chocolate :)

Mixed peel biscuits

Ingredients

• 250g butter
  
  , softened
• 140g caster sugar
• 1 egg yolk
• 2 tsp vanilla extract
• 300g plain flour
• 100g of mixed peel

Method

1. Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extractand briefly beat to combine. Sift over 300g plain flour and 100g of mixed peel and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.

chocolate jellies

These sweets are a fun way to kick that sweet craving whilst staying on my Slimming World plan. And because they’re only 2 syns for the whole lot, you can scoff away and not feel guilty about it!

Slimming World Jelly Chocs

Ingredients

• 2 sachets of gelatine
• 1/4 pt boiling water
• 2 tablespoons of cocoa powder
• 3 heaped tablespoons on Muller Light yoghurt (I used After Dinner Mint)
• 2 tablespoons of sweetener

Method

• Empty your sachets of gelatine into a bowl and dissolve using the most of the hot water. (Save just a splash).
• In a small cup or bowl, dissolve the cocoa powder with the leftover splash of hot water and whisk until blended and no lumps remain
• Add your cocoa paste, Muller Light and sweetener to the dissolved gelatine and stir until combined
• Spoon into a silicon mould and refrigerate until set

Tip: If you like your sweets more chewy, then simply add an extra sachet of gelatine to the mix. 

syn free lemon mousse

Ingredients;

• Grated rind and juice of 2 lemons
• 8 level tbsp canderel
• 3 eggs separated
• 2 tbsp hot water
• 1 sachet gelatine
• 6oz very low fat fromage frais
• 1 egg white
• pinch of salt OR cream of tartar

Method;
1. Put grated lemon rind and juice in a bowl with canderel and egg yolks.
Stand over a saucepan of simmering water and whisk until lemon in colour
(10- 15 minutes)
2. Pour hot water into a basin and sprinkle over gelatine - stand in a
saucepan of simmmering water until gelatine has dissolved.
3. Stir dissolved gelatine into lemon custard mix and leave until beginning to
set. Fold the fromage frais into the setting lemon mixture .
4. Whisk the 4 egg whites with the salt or cream of tartar until peaking and
fold the setting lemon mixture in with a metal spoon.
5. Pour into a mousse dish and refridgerate for 2 - 3 hours.
There you go - free lemon mousse - perfect for dinner parties or scoffing on
your own!

Falafels

Ingredients

• 1 onion, peeled and finely chopped
• 1 carrot, peeled and coarsely grated
• 2x 400g cans chickpeas, drained and rinsed
• 2 garlic cloves, peeled and finely chopped
• 2cm piece root ginger, peeled and finely grated
• 2 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp ground coriander
• 3 tbsp very finely chopped fresh coriander
• 1 small egg
• Salt
• Low calorie cooking spray
• Paprika and fat-free natural yogurt, to serve (optional)

Method

1. Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.
2. Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop. 
3. Preheat the oven to 200°C/180°C Fan/Gas 6. Line a large baking sheet with baking parchment and spray lightly with low calorie cooking spray. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet. Spray lightly with low calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm. Serve warm, sprinkled with paprika and the yogurt alongside to dip into.

Tip: If you're enjoying an Extra Easy SP day, switch the yogurt for a quick dip made with fat free natural cottage cheese and paprika.

coconut macaroons

Ingredients

• 4 egg whites
• 35g swetener
• 71g desiccated coconut

Method

1. Beat the egg whites until frothy (Make sure no yolk whatsoever has contaminated the egg whites, otherwise you could be whisking for ever!)
2. Add the sweetener and beat until stiff. 
3. Fold in the coconut, put mixture into a piping bag with a star nozzle and pipe 30 macaroons onto a parchment covered baking sheet.
4. Bake for 30 minutes in a preheated oven (170ºC/150ºC Fan/Gas Mark 3).
5. Remove from oven, and allow to cool for a few minutes before removing them from the baking sheet.

Spanish meatballs

Ingredients

• 500g extra-lean beef mince
• Small handful of finely chopped fresh coriander
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 3 garlic cloves, finely chopped
• Salt and freshly ground black pepper
• Low calorie cooking spray
• Small handful of finely chopped fresh parsley

Method

1. Put the mince, coriander, spices and garlic in a bowl. Season and mix with your fingers until well combined. Cover and chill in the fridge for 1 hour.
2. Divide the mince mixture into 20 portions and shape each one into a bite-sized ball.
3. Spray a non-stick frying pan with low calorie cooking spray and place over a medium heat. Stir-fry the meatballs for 6-8 minutes until browned and cooked through (you may need to do this in two batches), then drain on kitchen paper. Put the meatballs in a large serving dish and scatter with the parsley.
4. These meatballs are great eaten straight away or you can cool them and keep them in the fridge for up to 2 days. They’re delicious cold or thoroughly reheated.

chocolate cake

Ingrediants:

200g of sugar
200g of butter
200g of self  raising flour
coco powder
3 eggs

I cream the eggs, butter and sugar together. Once creamed i add the flour and coco powder (it depends how chocolatey  you want it to how much you add). mix together and then transfer to a cake tin.

cook at about 200 degrees untill cooked.

shortbread

Ingredients

• 125g/4oz butter
• 55g/2oz caster sugar, plus extra to finish
• 180g/6oz plain flour

Method

1. Heat the oven to 190C/375F/Gas 5.
2. Beat the butter and the sugar together until smooth.
3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

I got 38 biscuits out of the dough as i cut them quite small.

Tomato and lentil soup

This is really easy to make.

Ingrediants:

tin of tomatoes
lentils
onion
stock
pepper
fresh tomatoes
garlic
basil

I roasted about five tomatoes, with the pepper, onion and garlic. once cooked I put through a sieve then added the stock, tin of tomatoes and lentils.

I boiled to lentils were cooked and then added the basil.

Profiteroles

I ended up with 12 profiteroles and they worked out at 7 syns for one.

Ingredients 

• 55 g (2 oz) butter
• 75 g (2 1/2 oz) plain flour, sifted
• 2 eggs, beaten with a pinch of salt
• One tub of double cream
• Chocolate

Method
Prep:15min  ›  Ready in:15min 

1. Put the butter and 150 ml (5 fl oz) water in a saucepan. Heat gently until the butter has melted, then bring to the boil.
2. As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
3. Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
4. Allow to cool for 2–3 minutes, then gradually beat in the eggs to make a smooth, shiny paste. Beat vigourously. Use straightaway, as directed in the recipe.
5. Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.
6. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
7. For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.

Tandoori Marinade

Ingrediants:

Tandoori spice
Fat free yoghurt
Lemon Juice

Mix a couple of table spoons of yoghurt and lemon juice together, add a good amount of the tandoori spice.

Once all mixed add the meat of your choice and leave for at least of couple of hours before cooking.

Spicy barbeque marinade

Ingredients

• 3 garlic cloves, crushed
• ½ tsp chilli flakes
• 4 tbsp soy sauce
• 1 tbsp white wine vinegar
• ½ tsp smoked paprika
• 1 tbsp sweetener

Method

1. Put all the ingredients in a bowl and blend well together.
2. If not using the sauce immediately, store in an airtight container in the refridgerator for up to 48 hours.

Bombay Bhajis

Ingredients

• Low calorie cooking spray
• 1 medium onion, chopped
• 175g potato, cooked & chopped
• 225g canned chickpeas, drained
• 1 egg beaten
• ½ tsp baking powder
• 2 tsp dried Bombay mixed spice
• 1 tsp dried mixed herbs
• Salt & ground black pepper

Raita

• ½ cucumber, chopped
• Salt
• 115g fat-free natural yogurt
• 4 spring onions, chopped

Method

1. To make the raita place the cucumber in a colander, sprinkle with salt and leave for 30 minutes. Dry well and transfer into a bowl. Stir in the yogurt and spring onions and chill until ready to serve.
2. To make the bhajis spray a non-stick frying pan with low calorie cooking spray and cook the onion for approximately 5 minutes until tender. Transfer to a bowl, add the potato and chick peas and mash together. Stir in the remaining ingredients and form into small balls. 
3. Arrange the bhajis on a baking tray that has been sprayed with low calorie cooking spray. Bake in a preheated oven at 220°C/200°C Fan/Gas Mark 7 for approximately 15 minutes until golden. Serve immediately with the cucumber rait

I didn't have bombay spice so just used normal curry powder .

coconut macaroons

Ingredients

• 4 egg whites
• 198g sugar
• 71g desiccated coconut

Method

1. Beat the egg whites until frothy (Make sure no yolk whatsoever has contaminated the egg whites, otherwise you could be whisking for ever!)
2. Add the sugar and beat until stiff. 
3. Fold in the coconut, put mixture into a piping bag with a star nozzle and pipe 30 macaroons onto a parchment covered baking sheet.
4. Bake for 30 minutes in a preheated oven (170ºC/150ºC Fan/Gas Mark 3).
5. Remove from oven, and allow to cool for a few minutes before removing them from the baking sheet.

apple tarts

I had some left over pastry and stewed apple in the freezer so deceided to make these apple tarts.  I made 12 and put brown sugar on top and six and marzipan on the other six and cooked for about 20 mins.