Cheesy Garlic Breakfast Potatoes

This is really simple to make and can have many variations. You can substitute the bacon with imitation bacon. You can layer slices of tomato across the top before adding the sprinkle of grated cheese over it. You can also make it into tiny cakes (if you have to limit your potato portions because you're on an Original Day) and dry-fry them in Fry Light.



Serves 4

Ingredients
About 8 medium Potatoes (any kind that will mash well)
180g Light Cheese, grated
Garlic Granules
6 slices Extra Lean Bacon
4 Medium Eggs
Fry Light (or other low-cal cooking spray)

Method
1. Boil the potatoes.
2. While potatoes are boiling, whisk the eggs together.
3. Dry-fry the bacon. (Fry the bacon by using a bit of low-calorie cooking spray.)
4. Put the bacon into the chopper or food processor and chop into tiny bits.
5. Drain the potatoes and then mash them using the eggs.
6. Mix the cheese, leaving a small amount set aside for later, into the potato mixture.
7. Mix the bacon bits into the potato mixture.
8. Spread into a pan for baking.
9. Sprinkle the remaining cheese over the top.
10. Bake uncovered in the oven at 220 for 45 minutes or until the cheese on top starts to brown and go golden.

Slimming World Syns:
Free on Extra Easy (if eaten with the right amount of vegetables)
Free on Green if using the bacon as a Healthy Extra

Peppadew Pasta Pie

Serves 4

Ingedients
8 spring onions, finely sliced
2 garlic cloves, peeled and crushed
6 tbsp bottled Peppadews (or substitute bottled roasted red peppers), drained and finely chopped
4 eggs, beaten
198g/7oz very low fat natural fromage frais
127g/4 ½ oz reduced fat Cheddar cheese, grated
255g/9 oz cooked macaroni
salt and freshly ground black pepper

1. Preheat the oven to 180C/Gas 4.

2. In a bowl, mix the spring onions and garlic with all the remaining ingredients, season well and place in a medium-sized non-stick cake tin. Bake for 35-40 minutes or until the eggs have set and the top is golden brown.

3. Remove from the oven and allow to stand for 15-20 minutes. Cut into wedges and serve with a crisp green salad.

Syns per serving
4 ½ Syns on Green
8 Syns on Original

Low Carb Banana Blueberry Muffins

Makes 12 cupcakes

Ingredients
5 Scan Brans (1/2 pack)
1/2 tbsp vanilla
1 tsp ground cinnamon
8 tbsp sweetener
3 eggs
150ml hot water
1 banana (the browner the better)
1 package of blueberries

1. Grind Scan Bran into a powder.

2. Heat blueberries on high for 30 seconds in the microwave. Add 1/3 of the blueberries into bowl with the other ingredients.

3. Mix ingredients together with a mixer. Then fold in the rest of the blueberries using a spoon.

4. Separate the mixture between 12 silicone cupcake "papers" or a microwave-safe cupcake "pan."

5. Cook in the microwave for 6 minutes.

2.5 syns for all 12 muffins or b option
plus extra syns for the banana and blueberries because they've been mashed and cooked

Coffee Mousse

Serves 4.

Ingredients
1 sachet gelatine
3 level tsp instant coffee granules
4 level tsp light brown sugar
227g/8oz very low fat natural fromage frais
½ tsp vanilla extract
10 tbsp artificial sweetener
2 egg whites

1. Sprinkle the gelatine into a bowl containing 6 tablespoons of very hot water. Stir well until dissolved, and then cool for ten minutes.

2. Meanwhile, dissolve the coffee and sugar in 3 tablespoons of hot water, then mix in the fromage frais and vanilla extract. Add sweetener, and mix in the gelatine.

3. Whisk the egg whites until stiff, then fold into the coffee mixture using a metal spoon. Spoon into 4 individual bowls and refrigerate for 2 hours before serving.

1 syn per serving

Chocolate Nest Buns

Serves 6.

Cream Filling
125g/4 1/2 oz quark
6 level tbsps artificial sweetener
1 sachet Options White Chocolate drink powder
2 drops vanilla essence

Buns
4 medium eggs
8 level tbsp artificial sweetener
2 level tbsp cocoa
2 sachets Skinny Cow Chocolate drink powder

1. Preheat the oven to 180C/Gas 4. To make the cream filling, whisk all the ingredients together in a bowl and chill in the refrigerator until required.

2. To make the buns, whisk the eggs and sweetener together until thick and creamy. Sieve in the cocoa and the Skinny Cow Chocolate powder and fold into the mixture using a metal spoon. Divide the mixture between 12 bun cake cases and bake on the top shelf of the oven until firm.

3. Remove from the oven and place on a wire rack to cool. Once cool, remove from the paper cases and sandwich two buns together with the cream filling.

2 syns per double bun

or optionally, make bite -sized ones at less than one syn each

Chocolate & Yogurt Gingerbread Squares

Ingredients
340g/12oz self-raising flour
170g/6oz caster sugar
113g/4oz low fat margarine
1 egg
1 x 200g pot Muller Light Vanilla Yogurt
1 tsp ground ginger
1 tsp mixed spice
2 squares from baking chocolate, grated
Fry Light
1 level tsp icing sugar

1. Preheat the oven to 180C/Gas 4. Place the ingredients except the chocolate in a food processor and blend until smooth and well mixed. Stir in the candied chocolate shavings.

2. Grease a square baking tin with Fry Light and spoon the mixture into the tin, levelling the top. Cook in the oven for 40-45 minutes until risen and golden. Remove from the tin and leave to cool on a wire rack. Dust with icing sugar and then cut into 12 slices and then halve each slice again.

Cheese-Topped Bangers & Mash Pie

Serves 4

Ingredients
Fry Light
1 onion, finely chopped
2 garlic cloves, crushed
8 Quorn sausages, roughly chopped (Quorn are substitute for meat or rather, vegetarian sausages)
397g/14 oz can chopped tomatoes
397g/14 oz can mixed beans, drained and rinsed
198g/7 oz frozen mixed vegetables
3 tbsp soy sauce
salt and freshly ground black pepper
freshly chopped herbs, to garnish#

Topping
908g/2 lb potatoes (Desiree or King Edwards), peeled and roughly diced
salt and freshly ground black pepper
2 tbsp very low fat natural fromage frais
1 egg, beaten
113g/4 oz Cheddar cheese, grated
pinch of grated nutmeg
4 tbsp dried parsley

1. Preheat the oven to 180C/Gas 4 and prepare the topping. Boil the potatoes in lightly salted water for 15-20 minutes until soft. Drain and mash with the fromage frais, beaten egg, cheese, nutmeg and dried parsley. Season well and set aside.

2. Spray a pan with Fry Light and cook the onion, garlic, sausages and tomatoes. Stir and cook for 20 minutes. Add the mixed beans, mixed vegetables and soy sauce, season and pour into an ovenproof dish. Carefully spread the potato mixture over the top.

3. Cook in the oven for 25-30 minutes until the topping is lightly browned. Serve and garnish with the freshly chopped herbs.

6 Syns per serving on Green
18 ½ Syns per serving on Original

Mississippi Mud Pie

Mississippi Mud Pie







Ready in 30 minutes plus chilling

Serves 10

Ingredients:
12 ginger nut biscuits/ginger snap cookies
56g/2 oz low fat margarine
4 eggs*
568ml/1pt skimmed milk
57g/2 oz cocoa
2 level tbsp cornflour
6 level tbsp caster sugar
2 x 11g sachets gelatine
2 tsp vanilla extract
fresh berries, to garnish
icing sugar/powdered sugar, to dust

1. Put the biscuits/cookies in a food processor and blend to form crumbs. Melt the margarine, add the biscuit/cookie crumbs and mix. Spoon into an 18cm/7 inch lined cake tin, press down and chill.
2. Separate the eggs and beat the yolks. Place most of the milk in a pan, whisk in the egg yolks and heat gently for 3-4 minutes until warm. Whisk the remaining milk with the cocoa powder and cornflour and add to the hot milk along with the sugar. Bring to a boil, stirring continuously, until thick and smooth. Remove from the heat.
3. Dissolve the gelatine in 6 tablespoons of hot water, add to the milk with the vanilla extract, mix well and set aside to cool.
4. Using an electric whisk, beat the egg whites until stiff. Fold into the cooled milk mixture with a metal spoon. Pour over the base and leave to set overnight in the fridge.
5. Serve cut into wedges, garnished with berries and dusted with icing/powdered sugar.

*Pregnant women, the elderly and babies should not eat raw eggs.

Slimming World Information:
6 ½ syns per serving on Green, Original & Extra Easy

Nutrition Facts

10 Servings

Amount Per Serving
Calories 193.9
Total Fat 3.8 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.4 g
Cholesterol 19.7 mg
Sodium 624.0 mg
Potassium 125.4 mg
Total Carbohydrate 33.7 g
Dietary Fiber 2.4 g
Sugars 26.8 g
Protein 4.5 g

High Fiber Scotch Eggs

This is a delicious and filling recipe that is full of fiber and protein. Scotch Eggs are a traditional food in Great Britain, but the store-bought ones are high in fats, salt and chemicals. This is a much healthier alternative without sacrificing flavor.

Scotch Eggs

Makes 8.




Ingredients
8 fat-free or low fat sausages
8 medium eggs
Scan Bran
Fry Light

Method
1. Boil the eggs and allow to cool. Then peel the shells off, rinse and set aside.
2. Use mortar and pestle to crush the Scan Bran into a powder.
3. Take the "skin" (wrapping) off of one of the sausages.
4. Roll out the sausage with a rolling pin until flat.
5. Place a boiled egg into the center of the flattened sausage.
6. Wrap the sausage around the egg and roll until forming a smooth ball.
7. Roll sausage ball in powdered Scan Bran until coated.
8. Place on a baking tray that is sprayed with Fry Light (or other low cal oil spray.)
9. Repeat steps 3 through 8 for the other 7 sausages.
10. Place in oven 200C and bake for 30 minutes.
11. Serve.



Alternatively, you can mix the powdered Scan Bran with seasoning for a different taste. And, if you are on a low carb diet, you can skip the Scan Bran steps altogether.

Breakfast Vindaloo

This is a terrific recipe for dinner. Packed full of protein, it really fills you up.

Breakfast Vindaloo

Serves 4.




Ingredients
8 medium eggs
8 fat-free sausages
8 slices lean bacon
4 medium tomatoes
Vindaloo sauce

Method
1. Boil the eggs. Grill the sausages. Grill the bacon.

2. Cut the eggs in half. Cut each sausage into four pieces. Cut each bacon slice into four pieces.

3. Chop the tomatoes into chunks.

4. Put tomatoes, eggs, bacon & sausages into a bowl. Pour the vindaloo sauce over them. Mix well and serve.

Vindaloo Sauce

Vindaloo Sauce

Serves 4.

Ingredients
2 tsp ground coriander
2 tsp paprika
2 tsp cumin seeds
2 tsp black peppercorns
2 onions, roughly chopped
1 tbsp minced garlic
1 tbsp minced ginger
4 dried red chillies
1 tsp ground tumeric
4 tbsp red wine vinegar
2 level tbsp tomato puree
454g/1 lb tomatoes, roughly chopped
2 tbsp artificial sweetener
6 green cardamom pods, lightly crushed
1 cinnamon stick
salt and freshly ground black pepper
a handful of fresh coriander leaves

Method
1. Place the ground coriander, paprika, cumin seeds and peppercorns in a mortar and grind with a pestle. Place in a food processor along with the remaining ingredients except the cardamom pods, cinnamon stick, seasoning and fresh coriander and blend until it forms a chunky sauce.

2. Transfer the mixture to a pan, stir in the cardamom, cinnamon and 142ml/1/4 pint of water, bring to a boil, reduce heat and simmer for about 30 minutes or until reduced and thickened.

3. Season to taste, stir in the fresh coriander and serve.

No Bake Mini Orange Chocolate Cream Desserts

I made these desserts four different ways, by layering them differently or adding the cocoa powder to different parts of it. All versions wee enjoyed. My friend liked it best with the cocoa powder mixed in with the whipped topping, but enjoyed it both ways. My family all enjoyed both versions too, but liked it best with the cocoa powder mixed in with the Jell-o and Quark mixture.
My husband and I both agreed that having the biscuit on the bottom of the dessert made it have a nicer texture, but it was tasty no matter which way we layered it.






Serves 8.

Ingredients:
packet of Hartley's Sugar-free Orange Jelly (or Sugar-free Orange Jell-O)
250g tub of Quark (normally found in the cheese isle)
2 tablespoons cocoa powder
packet No Added Sugar Dream Whip
1/4 pint skim milk
8 heaping teaspoons Splenda (or other sweetener)
8 McVitties Light Rich Tea biscuits/cookies
water

1. Put one biscuit/cookie into a mortar and pestle and grind until a grainy powder.
2. Pour powdered biscuit in bottom of dessert bowl or cup and spread across it. Do step 1 & 2 for each dessert bowl.
3. Do the first step on the Jell-o instructions. (Mix 1/2 pint of boiling water in a bowl with the Jell-o powder and allow to cool.) I usually put it in the fridge for 30 minutes.)
4. Add the Quark, the cocoa powder and 5 tsp. Splenda and use mixer to blend it completely.
5. Pour mixture evenly between the eight individual serving cups or dessert bowls, over the biscuit/cookie powder.
6. Refrigerate until set.
7. Mix packet of Sugar-free Dream Whip with 1/4 pint of skim milk. Add three teaspoons of Splenda or other sweetener. Whip 2 minutes with mixer until it results in a thick creamy texture.
8. Spoon onto top of desserts and spread to the edges.

Eat right away or refridgerate for later.

Alternately:







1. Do the first step on the Jell-o instructions. (Mix 1/2 pint of boiling water with the Jell-o powder and allow to cool.) I usually put it in the fridge for 30 minutes.)
2. Add the Quark, the cocoa powder and 5 tsp. Splenda and use mixer to blend it completely.
3. Pour mixture into eight individual serving cups or dessert bowls.
4. Refrigerate until set.
5. Put one biscuit/cookie into a mortar and pestle and grind until a grainy powder.
6. Pour powdered biscuit on top of dessert mixture and spread across it. Do step 5 and 6 for each dessert bowl.
7. Mix packet of Sugar-free Dream Whip with 1/4 pint of skim milk. Add three teaspoons of Splenda or other sweetener. Whip 2 minutes with mixer until it results in a thick creamy texture.
8. Spoon onto top of desserts and spread to the edges.

Eat right away or refridgerate for later.

Alternately:




Ingredients:
packet of Hartley's Sugar-free Orange Jelly (or Sugar-free Orange Jell-O)
250g tub of Quark (normally found in the cheese isle)
2 tablespoons cocoa powder
packet No Added Sugar Dream Whip
1/4 pint skim milk
5 heaping teaspoons Splenda (or other sweetener)
8 McVitties Light Rich Tea biscuits/cookies
water

1. Do the first step on the Jell-o instructions. (Mix 1/2 pint of boiling water with the Jell-o powder and allow to cool.) I usually put it in the fridge for 30 minutes.)
2. Add the Quark Splenda and use mixer to blend it completely.
3. Pour mixture into eight individual serving cups or dessert bowls.
4. Refrigerate until set.
5. Put one biscuit/cookie into a mortar and pestle and grind until a grainy powder.
6. Pour powdered biscuit on top of dessert mixture and spread across it. Do step 5 and 6 for each dessert bowl.
7. Mix packet of Sugar-free Dream Whip with 1/4 pint of skim milk. Add cocoa powder and 5 teaspoons of Splenda or other sweetener. Whip 2 minutes with mixer until it results in a thick creamy texture.
8. Spoon onto top of desserts and spread to the edges.

Eat right away or refridgerate for later.

Alternately:

1. Put one biscuit/cookie into a mortar and pestle and grind until a grainy powder.
2. Pour powdered biscuit in bottom of dessert bowl or cup and spread across it. Do step 1 and 2 for each dessert bowl.
3. Do the first step on the Jell-o instructions. (Mix 1/2 pint of boiling water with the Jell-o powder and allow to cool.) I usually put it in the fridge for 30 minutes.)
4. Add the Quark Splenda and use mixer to blend it completely.
5. Pour mixture evenly between the eight individual serving cups or dessert bowls.
6. Refrigerate until set.
7. Mix packet of Sugar-free Dream Whip with 1/4 pint of skim milk. Add cocoa powder and 5 teaspoons of Splenda or other sweetener. Whip 2 minutes with mixer until it results in a thick creamy texture.
8. Spoon onto top of desserts and spread to the edges.

Eat right away or refridgerate for later.

Total Nutrition Information per serving
94.5 calories
6.1g protein
10.8g carbohydrate
5.6g sugars
4g fat
3.1g saturates
.2g fiber
0 sodium

Slimming World Information:
3 1/2 syns on green, original & extra easy

No-Bake Mini Lemon, Lime & Ginger Cheesecakes

Ingredients:
packet of Hartley's Sugar-free Lemon & Lime Jelly (or Sugar-free Lemon & Lime Jell-O)
250g tub of Quark (normally found in the cheese isle)
1 to 2 tablespoons ground ginger
packet No Added Sugar Dream Whip
1/4 pint skim milk
3 teaspoons Splenda (or other sweetener)
8 Ginger Nut cookies (similar to ginger snap cookies in the US, but slightly thicker)
water

1. Do the first step on the Jell-o instructions. (Mix 1/2 pint of boiling water with the Jell-o powder and allow to cool.) I usually put it in the fridge for 30 minutes.)
2. Add the Quark and the ginger and use mixer to blend it completely.
3. Pour mixture into eight individual serving cups or dessert bowls.
4. Refrigerate until set.
5. Put one Ginger Nut biscuit into a mortar and pestle and grind until a grainy powder.
6. Pour powdered biscuit on top of dessert mixture and spread across it. Do step 5 and 6 for each dessert bowl.
7. Mix packet of Sugar-free Dream Whip with 1/4 pint of skim milk. Add three teaspoons of Splenda or other sweetener. Whip 2 minutes with mixer until it results in a thick creamy texture.
8. Spoon onto top of desserts and spread to the edges.

Eat right away or refridgerate for later.

Serves 8.

Total Nutrition Information per serving
103.5 calories
6.1g protein
10.8g carbohydrate
5.6g sugars
4g fat
3.1g saturates
.2g fiber
0 sodium

Slimming World Information:
3 1/2 syns on green, original & extra easy

Reduced Sugar Peanut Butter Cookies

Ingredients
2 oz peanut butter
2 oz light margarine
3 1/2 oz Splenda
1 beaten egg
4 oz self-raising flower

Cream peanut butter, light margarine and Splenda together. Beat in the egg. Stir in the flour and knead well. Place small balls well apart on a greased baking sheet. Bake for 25 minutes at 200C/395F.

Vegetable Pizza

Vegetable Pizza

serves 6

Ingredients
Base
1 x 145g packet pizza base mix
Fry Light (or other 1-cal spray)

Topping
397g/14oz can chopped tomatoes
3 tbsp chopped basil
4 garlic cloves, sliced
3 tbsp artificial sweetener
salt and freshly ground black pepper
1 courgette, thinly sliced
1 yellow pepper, deseeded and thinly sliced
1 red onion, thinly sliced

1. Prepare the pizza dough according to the packet instructions. Form into a ball and place in a bowl lightly sprayed with Fry Light. Cover with a clean towel and let stand for 10-15 minutes.

2. Place the tomatoes, basil, garlic and sweetener in a saucepan and bring to a boil. Cover, reduce the heat and simmer gently for 25-30 minutes. Allow to cool and season well. Preheat the oven to 200C/Gas 6 and line a baking sheet with non-stick parchment.

3. Knead the dough and roll out into a large disc (about 30cm/12 inch in diameter) and place on a baking sheet. Spread the tomato sauce over the base, leaving a border around the edges, and arrange the courgette, pepper and onion on top. Season well and bake for 30 minutes. Serve immediately.

Slimming World info: 4 1/2 syns on Green or Original

This recipe can be found in Slimming World's 100 Comfort Foods book.

Spinach, Onion & Herb Frittata

Spinach, Onion & Herb Frittata

serves 4

Ingredients
Fry Light (any 1 cal spray)
6 spring onions, sliced
255g/9oz spinach leaves, washed
3 tbsp freshly chopped basil
6 eggs, beaten
28g/1oz Parmesan cheese, grated

1. Spray a frying pan with Fry Light and cook the spring onions for 2 minutes. Add the spinach and fry for 2-3 minutes until it wilts.

2. Mix the basil with the beaten eggs and pour into the frying pan. Fry for 5-6 minutes or until the base is set.

3. Sprinkle the top with the cheese and place the pan under a hot grill for 3-5 minutes until the frittata is set. Leave to stand for 5 minutes before serving.

Slimming World info: 1 1/2 syns per serving on Green

This recipe can be found in Slimming World's 100 Green Recipes book.

Pasta With Quorn Sausages

Two cups of whole wheat pasta
1 red onion (finely chopped)
2 Quorn sausages (grilled)(If you don't have the brand Quorn in your area, it is vegetarian versions of meats, so there was no actual meat in the sausages.)
2 medium eggs (boiled)
3 tbsp. extra light mayonnaise
100g low-fat cheese (grated) - optional
seasoning to taste

Boil the pasta until soft and then drain. Add three tablespoons of extra light mayonnaise (or make Slimming World's syn-free mayonnaise if you are following the plan) and mix in until all of the pasta is lightly coated. Add seasoning to taste. (I use Nature's Seasons seasoning blend, but it can only be found in the US. I get it shipped to me by friends and family.) Chop the sausages into small bits and mix in. Mix in the chopped red onion. Dice up the boiled eggs and mix into the pasta. Sprinkle the grated cheese over (while the pasta is still hot) and mix in.

Bean Soup

Beans are rich in fiber and this bean soup recipe that my mom always made for me is a really healthy, fiber-rich meal that is perfect for anyone trying to lose weight.

When I lived in the US, we always made this using pinto beans, but I was unable to find dry pinto beans where I live in the UK, so I made it with two bags of dry crab eye beans instead. If just using the basic ingredients (beans, ham, onion, seasoning, garlic powder), this is also a very inexpensive meal that will feed about five people for two nights.

Ingredients:
2 bags of dry crab eye beans or pinto beans
2 thick slices of lean gammon/ham (optional but recommended)
2 large white onions
seasoning (I use Nature's Seasons from the US) - to taste
garlic powder - to taste

Tobasco sauce (optional)
low fat cheese (optional)
one baguette (optional)

First, soak the beans in water overnight.

In the morning, add the beans to a crockpot (called a "slow cooker" in the UK) and add water to cover them.

Chop the onions and add them to the crockpot. Chop up the gammon/ham and add it to the crockpot. Add seasoning and garlic powder to taste. (The ham/gammon is not necessary for bean soup, but it adds a nice flavor to the stock that the beans are cooked in.)

Let cook on high for 5 to 6 hours.

Serve up.

I sometimes add low fat cheese to my bowl of bean soup. It melts right away and tastes yummy, but I only add it if I have saved up enough extra calories for the day. I always add Tobasco sauce to my beans because I like my food spicy, but this is not for everyone.

I also like to have a baguette (the one pictured is an onion baton) with my beans to dip into them, but again, this makes the meal less healthy, so it all depends on how well I have been eating beforehand.

A large bowl of crab eye beans without gammon is about 468 calories, and very low in fat. (I do not know how pinto beans compare in calories to crab eye beans.) The gammon adds about 51 calories to the meal, and the low fat cheese adds another 67 calories (depending on the kind you use). The onion baton is about 200 calories. As you can see, if I plan on having all of the extras with my beans, I have to eat very light for the day prior to the meal.

But having the meal without the cheese or baguette makes for a very healthy meal that is not too high in calories, is very low in fat and is high in fiber too.

Also, for those following a Slimming World diet plan, beans are a "free" food on Slimming World's Green Days, and the meat can be used as a healthy extra.