Best 6 Slimming World Recipes

SLIMMING WORLD BUTTERNUT SQUASH AND BACON RISOTTO RECIPE - (3.7/5)

Steps:

• 1. Heat a large, non-stick frying pan over a medium heat. Add the leek, onion and bacon and stir-fry for 3-4 mins. 2. Add the garlic, rice, peas and butternut squash and stir-fry for 2-3 mins. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat, adding a ladleful at a time, until half the stock is used up. 3. Continue to cook in this way until the stock is used up and the rice is creamy and al dente, and the squash is tender. This should take about 20-25 mins (took mine about 40 mins, but I like my rice cooked, not al dente!!). 4. Remove from the heat, season well (I seasoned while it was cooking) and stir in the chopped chives. Serve ladled into warmed bowls and eat immediately.

SLIMMING WORLD FRIENDLY SLOW COOKER BEEF PAPRIKASH

Steps:

• in a non stick frying pan fry the bacon until crisp, add the meat and brown on all sides in batches.
• place all of the veg in bottom of slow cooker put meat on top, add herbs and stock cubes. pour in enough hot water to come up just meet the veg and meat.
• cook for 6 hours on high in slow cooker.
• you can add other ingredients like garlic, red wine, beer etc just remeber to syn point it.

SLIMMING WORLD CHIPS AND BEST EVER MUSHROOM OMELETTE

Steps:

• Preheat the oven to 190C/Gas 5. Cut the potatoes into chunky, even-sized chips and place in a large pan of lightly salted boiling water. Boil for 6-7 minutes, then drain thoroughly. Return to the pan, replace the lid, and shake to roughen the edges of the chips (this helps them to crisp up during baking).
• Line a baking sheet with nonstick baking parchment and spread out the chips. Spray with oil and sprinkle with sea salt. Place in the oven and bake for 15-20 minutes, or until the chips are crisp and golden.
• About 5 minutes before the chips are ready, gently beat the eggs together with the herbs and water. Season well.
• Spray a medium, non-stick frying pan with a thin coating of oil and place over a high heat. When hot, pour in the egg mixture and cook for 1-2 minutes. As the egg begins to set around the edges, add the cooked mushrooms and use a spatula to push the egg towards the centre. When the entire egg mixture is set, cook for another minute, then loosen the edges with a spatula and fold the omelette in half. Serve with the chips and grilled tomatoes.

SLIMMING WORLD CHICKEN TIKKA MASALA

Steps:

• Spray the chicken with fry light, season and place under a hot grill and cook for 15-16 minutes, turning once till cooked through. Remove and when cool, cut into bite sized pieces and set aside.
• Spray a large non stick frying pan with fry light and place over a medium heat. Add the finely grated garlic and shallots, the crushed cardamom seeds, turmeric and tikka masala powder. Stir fry for 1 minute then add the passata.
• Add the chicken and stock and cook for 4-5 minutes, stirring often. Add the fromage frais, season to taste and remove from the heat. Drizzle over a little fromage frais, garnish with chopped coriander and serve with steamed veg or salad.

SLIMMING WORLD FRIENDLY HUMMUS

Steps:

• put the chickpeas, lemon juice crushed garlic cumin and yoghurt into blender and bled until slightly chunky, continue pulversising adding a little water to get to desired consistency, i like mine chunky pastey.
• serve on baked potatoes.

SLIMMING WORLD GREEN DAY CANNELLONI

Steps:

• Preheat oven to 200c/400f/Gas6.
• Blanch spinach in boiling water for 30 seconds, drain and place in a bowl.
• Mix together the quark and cottage cheese.
• Crush 1 clove of garlic and stir into the mixture with the lemon zest 1/2 the basil, the parsley and the egg yolk. Add the mixture to the spinach, season to taste and combine. Spoon mixture into tubes and place in an oven-proof dish.
• Crush the remaining garlic and mix with the passata, sweetener and remaining herbs. Season to taste. Pour over the pasta, sprinkle with the parmesan and bake for 20 minutes until bubbling.
• Garnish with fresh basil leaves and serve with a salad.