low fat muffins

http://www.bellybytes.com/recipes/muffins.shtml

I think these would be about 8 or 9 checks as the recipe is very
similar to the pumpkin oatmeal muffin recipe i tried the other day
which are 9 checks  each if you include raisins in them

Beetroot Chocolate Muffins (adapted from pumpkin recipe)




















You can freeze them

9 checks each approx.

another version ....

Chocolate beetroot muffins

Chef: Jackie French

Degree of difficulty: Low

You need:
2 large beetroot, (not canned) cooked, peeled and grated
1 and three quarters of a cup SR flour
Third cup cocoa powder
1 cup brown sugar
2 eggs
Third of a cup olive oil
Third of cup buttermilk

Method:
Put oven on to 225C while you mix the muffins.
Muffins must be put into a hot oven or they won't rise well.
Mix well, by hand- mechanical mixers over beat them.
Place in greased muffin pan or paper cups.
Cook for about 25 minutes, or till well risen and kitchen smells of chocolate.
Check after 20 minutes to make sure they aren't singeing on top.
Eat that day! They really aren't as good after a day or two, as they are low in fat.

Optional: serve with raspberries and yoghurt for dessert.

Lisino2007-10-26 12:03:56

have you tried the choc and beetroot muffins? sound quite interesting......

there is a whole other thread somewhere about the choc/beetroot muffins chezg184...!! 

Lisino2007-11-02 20:43:39

Turkey Meatballs with Lemon & Cardamom (serves 4)

3-4 spring onions                      grated rind of a lemon

8-10 cardamom pods                 1 egg beaten

Chilli powder                            Salt & pepper

Chopped Parsley to garnish      

 

Pop the seeds out of the cardamom pods and crush them finely.  Mix the mince, breadcrumbs, chopped spring onions and lemon rind together.  Add cardamom seeds, egg, chilli powder and seasoning.  Roll into small meatballs and chill to firm up meatballs.  Cook in a hot oven for approx 10-15 mins.  Keep hot in oven (low heat) until ready to serve.  Serve with a rich tomato sauce with pasta or rice.

Rich tomato sauce – sweat off one chopped onion in spray oil.  Add tinned tomatoes, 2-3 cloves of chopped garlic and some tomato puree.  Cook until sauce thickens.

6 checks per serving not including pasta or rice

 

I made this with pork mince and ground cumin tonight as I didn’t have turkey mince or cardamom and it was really tasty. Any spices which you have or like could be used.

 

 

Hot Avocado Gratin (serves 4)

2 red peppers                           4 large cloves garlic

1 chopped onion                        1 tsp/15ml oregano

8 oz/200g pork mince               3oz/75g grated l/f cheese

4 small avocados                       1-2 tsp/5-10ml lemon juice

Seasoning                                 spray oil

 

Put deseeded peppers and unpeeled cloves of garlic in boiling water.  Cover and simmer for 10 minutes.  Drain and peel garlic and liquidise/blend with the peppers, lemon juice and seasoning. Sieve to remove any skin.  Fry finely chopped onion in the spray oil.  Add mince and oregano to the pan and brown.  Add the pepper puree.  Cut avocados in half and remove stone, smear with some lemon juice.  Place halves in oven proof dish, cover with mince mixture.  Pile the grated cheese on top and cook in the oven at 190ºC/375ºF/Gas 5 for 15-20 mins.

Serve with rice.

If using 5% fat pork mince – 12 checks per serving not including rice

If using 10% fat pork mince – 15 checks per serving not including rice

 

 

Fried Cabbage with Bacon

1lb/45g shredded cabbage       2 rashers back bacon (fat removed)

1 clove garlic                            1 medium onion, chopped          

Spray oil                                  seasoning

 

Heat spray oil in a pan or wok.  Add finely chopped onion and chopped bacon and cook for 5 mins.  Then add garlic and fry for a further 2-3 mins, stir in the cabbage (it will wilt and reduce in bulk), continue stirring to cook cabbage evenly and this will take approx 10 mins.  Add pepper and taste before adding salt.  The cabbage should still be crisp but if you prefer it softer, put a lid on the pan for a few minutes to produce some steam.  

Serve with a baked potato.

 

Spicy veggie burgers

Just read a fab tip on a blog to make your own Oatso simple! Basically, you take a packet of ordinary porridge oats, blend half in a food processor or blender to make a finer powder and mix back in with the un processed oats then divide into individual portions. Apparently gives a smoother texture for those who like OatsoSimple and helps prevent gloopiness from microwave if this is how you cook it.

Lisino's

Beef Casserole

1 1/2 lbs stewing steak
1 oz plain flour (i don't bother with this)
Spray oil
2 large onions
3 medium carrots
1 pint beef stock
salt and pepper

Cut the steak into 1 inch cubes and toss in the flour seasoned with salt and pepper (flour  is really for thickening the stew and I prefer my stews to not be very thick so i just season and leave out the flour. just a matter of taste. if it was for steak pie i would add the flour cause a pie filling is better a bit thicker). Brown on all sides in the oil, then remove from the pan. Cut the onions into thin slices and cook in spray oil until soft and golden. Slice the carrots in circles and put into the slow cooker pot. Top with the onions and the meat. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the liquid comes to the boil. Pour into the slow cooker pot, cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.

Originally posted by Lisino for sunday 2 lamb shanks - braised first 2 onions - browned first 3 cloves garlic 3 sprigs fresh rosemary 1 cup white wine 2 cups lamb stock 1 tsp marjoram 1 tsp oregano 1/2 tsp black pepper 3 sticks celery 3 carrots 1 chilli 1 cup green lentils   er ... and an experimental 1 tbsp maple syrup to help caramelise the onions   details tomorrow if it is edible   cooking on low for about 7 hours ... or till i get up   lovely and tender - but next time i would add splash of balsamic vinegar and another clove of garlic and jamie oliver's trick of a couple of anchovies - lovely with lamb.

 Mmmm, am going to make bacon and lentil soup tonight:  chopped onion, finely sliced carrot and leek, cauli cut v small, 150g trimmed extra lean bacon (9), 75g lentils (9checks), veg bouillon made with boiling water, bay leaves, mixed herbs, chilli flakes, black pepper... will report back when it's done.

I am so chuffed....

Over the last few days I have been making these soups which have been wonderful and thought I had better share, as I love picking up new ideas on here

 

hiya does anyone know any ideas for free soups? iv tryed curried butternet squash and onion and tomato, both very yummy.

theres a post from not long ago with free soups in it...i'll post the link for you x

http://www.scottishslimmers.com/community/...s.asp?TID=32825

thank you linds, i love the soups. great for filling you up and then you get to save your checks

Hi there

i love soups to i love the carrot and red lentil one.

Moved for Paula64.

Paula well done on your weight loss this week  Your recipes sound lovely especially the baked peaches with marzipan and almonds for dessert, in time could you post on here please the recipe as I would really love to give this ago


Jo xx

Is this Sharon's old thread and have we lost half of it?

I think its suppost to be it, but there difinately used to be about 10 or 11 pages

This sounds a bit stupid but maybe the pages are longer on the new forum

All the recipes which Sharon added are not here and there is defnately less pages

Yeah def missing pages! used to be 11 odd!! Anyone have the recipie for Spicy Chicken Curry that was on here went to write it down but it has gone!!

I don't think the new forum can take long posts. I tried to put this post on earlier and it wouldn't let me cos it was too long.

Here is the recipe for Spicy Chicken Curry

Spicy Chicken Curry



Ingredients for 4 generous portions:



3 or 4 Onions sliced

2-3 Inch piece of fresh ginger peeled

4 cloves Garlic peeled

4 Green Chillies (remove seeds for hot curry leave seeds in for madras strength)

1 tin peeled plum tomatoes

1 Tablespoon of Tomato Puree

1 teaspoon of chilli powder

2 teaspoons of Ground Cumin

2 teaspoons of Garam Masala

2 teaspoons of Turmeric powder

1.5 teaspoons of salt

4 or 5 chicken fillets chopped into bite-sized pieces

Spray Oil

approx 150ml of water



Method:



For the curry paste:

Place Ginger, Garlic and Chillies into food processor

Add tin of tomatoes

Blend until a smooth paste



Spray the bottom of a large saucepan with oil (20-30 sprays should be enough)

Fry Onion in oil until soft

Add Cumin and mix

Add Paste and bring to boil stirring occasionally

Simmer for 3-4 minutes

Add Chilli powder, Garam masala, Salt and Turmeric and mix well

Add tomato puree and mix well

Add Chicken and thoroughly coat with the curry mixture

Add water to desired consistency

Bring back to the boil and then cook on a low heat for at least an hour stirring occasionally until the chicken is cooked through

(I usually cook it for at least two hours on a low heat. It is also good to cook it 24 hours in advance and leave it to sit overnight before eating)



Serve with rice

Bumping this up.

Thank you, I dont not bad guessing I just put an extra tin of toms in

Bumped this up!!

Bump

people are always askin for this one cause its luvverly!

CHICKEN KORMA

3oz onion sliced
spray oil
150ml/ 1/4 pt half fat evaporated milk...carnation light
1 tbsp Korma paste (pataks)
2 skinless chicken breasts..diced
1-2 tbsp skimmed milk
1 level tbsp dessicated coconut
2 tsp flaked almonds
1 tsp finely chopped coriander



fry onions in oil, transfer to a blender together with evaporated milk and curry paste...blitz until smooth
put chicken in fry pan and cook for 10 mins, heat sauce for 3-5 mins...stirring continuously..add coconut then add chicken...sort of makes itself!
serve with 3 oz boiled rice...

serves 2... 16 checks per person... 410 cals

I have made that curry a couple of times already, its SOOO fine

I have a really easy recipe for a very low check soup, adapted from an Asda magazine to make it less checks!

Roasted Red Pepper and tomato soup

900g of tomatoes (says vine ripened but i just used cheap ones this time!) halved
2 red peppers, quartered and deseeded
1 medium red onion, finely chopped
1 garlic clove
spray of low cal oil
1 veg stock cube
1 tblesp sweet chilli sauce (I think the only ingred with any checks??)
1 tblesp Worcestershire sauce
parsley if you want to garnish



Heat oven to 200 C and put tomatoes, peppers, onion, garlic in roasting dish, spray and cook for 50 mins. Turn the veg half way through

Stock cube in 500ml hot water.

Puree roasted veg with the stock.

Pass through a sieve if you prefer the soup without the tomato seeds and the tiny flecks of skin.

Pour the soup into pan, add sweet chilli sauce and the worcestershire sauces and reheat gently.

Serve with parsley and (I missed this next bit out LOL) a swirl of cream. (could use creme freshe???)



My family all like it!!

Sounds lovely Jackie, thanks....will give it a go

Bumping up .

Made this one for tea last night, very very tasty and easy to make.
Serves 4 (or 2 and a half in our house!!)

Honey and mustard pork chops

4 pork chops
100ml chicken or ham stock
2 teaspoons whole grain mustard
1 teaspoon clear honey
4 shallots, peeled and thinly slice
1 tablespoon olive oil

Heat the oil in a frying pan on a medium heat, add the pork chops and sear on both sides, about 1-2 minutes each side.

Sit chops aside, add sliced shallots and cook until golden, stir the honey nd mustard into the stock and add to pan, stir the onions and stock mixture until bubbling, add the pork chops and heat unitl stock is reduced by a third.

I served it with new potatoes and brocolli, but would work just as well with mash.

bumping up for anyone who may be interested as although it is pinned, I forget to look at this post and others as I just usually click on new posts!

Took me ages to count this up so though i'd add it to the list!


Fish Pie
(serves 3 to 4) 30 ish checks for whole thing. 10 checks each if dividing into 3. Serve with green beans or similar.

22 or 25 checks (depending on use of butter or low fat spread) for fish in sauce
And for every 300 g tattie add +8 checks
With chopped boiled egg + 3 checks
Add 100g prawns +4

Smoked haddock 250 g. 7 checks
White sauce:
White sauce is made with equal amounts of flour (3.5) and butter (7) (or low fat spread 4) here we need 25 g,
and
1 pint /500 mls skimmed milk (8) (this makes a pouring consistency. For a thicker sauce reduce the amount of liquid)

Cook your fish in the milk. Makes the pie more tasty. Season well with salt and pepper. Once cooked remove fish and set aside.

In separate pot, melt butter and mix in the flour to make a roux. Take off heat briefly and gradually mix in a little milk till smooth. Put back on heat. With balloon whisk, mix in rest of milk and keep mixing till it's thick. Taste it and season more if it needs it. Add chopped parsley if you fancy.

Flake your fish into it.
I like a chopped boiled egg in it. Extra 3 checks
You could add prawns too if you fancy.
Mix well. Put in ovenproof dish.

Boil tatties and mash them. Top with tattie. 300g is 8 checks.
Brown the pie for about 20 mins in middle shelf, 180 C, Gas 4

Hi I've only rejoined SS last week so sorry if I'm asking a stupid question but is there a page on here where I can find all the recipes?

Thanks

Caroline

There are some under the Let's Eat tab.

Bumping this for new and old members. Half of it is missing though. Got chopped in the changeover like a few other super posts

Creamy Garlic and mushroom Chicken
(my own recipe, tried it last night, absoultley deliiiiish! and only 13 checks)

3 mini chicken breasts (available from asda) 127.2 calories
1 dairylea extra light triangle 20 calories
3 cloves of garlic (i loooove garlic so not as much as 3 if your not a fan)
10 button mushrooms
150ml Elmlea single light cream 175 calories.
= 322 calories = 13 checks.

1) Spray a non-stick pan with some "spray light oil"
2) chop up cloves of garlic and add to the pan
3) slice button mushrooms, turn pan on and add to the garlic.
4) dice chicken, add chicken after mushrooms start to get a wee bit darker.
5) once chicken has cooked through, add cream and stir in.
6) bring the cream to the boil.
7) after the mixture has reduced slightly serve.

This is a recipe for 1 serving.
I had mines with 2 tesco lighter choices garlic bread slices 4 checks each, but would go nicely with rice or potatoes.

Sounds delicious. Will be trying that, thank you

Love that it's a "single serving" recipe
Defo gonna try this soon - thanks for the recipe Lisa xx

Another wee recipe for everyone
tried and tested by me and my (NOT on a diet) OH tonight. Was really, really nice, he
even complimented my cooking for the first time in three years!.

Mild Red Thai Chicken Curry

Ingredients:
112ml's Tesco Finest Red Thai Curry Sauce (1 third of the jar) = 126 cals.
100g mini chicken breasts = 130 cals.
100g pilau rice = 140 cals.
Tesco mini garlic & corriander nan = 163 cals.
1 whole onion (finely sliced) = FREE.

Cook it:
1) Dice chicken and add to a hot pan sprayed with "fright light".
2) Once chicken is white, add sliced onions.
3) Cook together for 3-5 mins, then add sauce.
4) Bring mixture to the boil and then simmer.
5) Serve & Enjoy!.

*Serve with Tesco ready made pilau rice (100g) and a Tesco mini nan bread*
Total Checks = 22.

This is a single serving recipe.

Bumped!

May have ago at the red peppar and tomato soup. Feel free to add to these recipes.

Hi everybody,
Just joined and have bought a Tefal Actifry so have been experimenting and have come up with this recipe. It could also be done in a pan if you don't have an Actifry, saving 2 checks by using spray oil instead. Enjoy!
Actifry Corned Beef Mix Up

16 Checks, serves 2

Ingredients

300g Maris Piper potatoes

200g corned beef

6 shallots

6 mushrooms

2 carrots

1 tbsp sweet corn

Fresh parsley to taste

2 tsp olive oil

[i]Method[/i]

1. Cube the potatoes, rinse them and dry them and add them to the Actifry with the oil & garlic.

2. Cut the carrots into small chunks and add them 5 minutes after the potatoes.

3. Half the shallots and add them, followed by the mushrooms, halved (or quartered if large).

4. When all the ingredients are cooked add the corned beef, cubed, the sweet corn and the chopped parsley and cook for a further minute.

5. Season, serve and enjoy!