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.

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!

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.

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 .