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

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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.