Healthy Pancakes

Happy Pancake Day! Becausr today is Pancake Day, I thought it would be appropriate for me to add a healthy pancake recipe.

Makes 2 pancakes.

Ingredients

6 tbsp sweetener
1 tsp vanilla extract
1 egg

Directions

1. Separate the egg yolk and the egg white into separate bowls.

2. Add 3 tbsp of sweetner to the egg white. Using an electric mixer, whip up the egg white until it makes stiff peaks.

3. Add the vanilla extract and the rest of the sweetener to the egg yolk and mix well.

4. Fold the egg yolk mixture into the egg white mixture.

5. Spray a pan with Fry Light and pour half of the mixture into the pan. After a minute, flip the "pancake" over.

6. Take it out a minute later and repeat the cooking process with the rest of the mixture.

Add your favorite topping and enjoy!

Syn free on all plans.




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Light Pumpkin Chocolate Chip Muffins & Light Pumpkin Raisin Muffins

Light Pumpkin Chocolate Chip Muffins





Ingredients

1/4 cup white sugar
3/4 cup sweetener
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (or pumpkin puree)
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

Directions

1. Preheat the oven to 160C. Grease and flour muffin pan or use paper liners.

2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder and spices.

3. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter.

4. Bake in preheated oven for 30 to 35 minutes.


Light Pumpkin Raisin Muffins





Ingredients

1/4 cup white sugar
3/4 cup sweetener
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (or pumpkin puree)
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins

Directions

1. Preheat the oven to 160C. Grease and flour muffin pan or use paper liners.

2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder and spices.

3. Add wet mixture and stir in raisins. Fill muffin cups 2/3 full with batter.

4. Bake in preheated oven for 30 to 35 minutes.


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Chocolate Drizzle Angel Cake

This one is so simple to make!

Ingredients

1 box of Betty Crocker Angel Food Cake mix
1 box of Fat-free Sugar-free Jello Instant Chocolate Pudding Mix
skim (fat-free) milk

Directions:
1. Make cake in a rectangle pan as directed.
2. Cut angel food cake into tiny squares.
3. Put three tiny squares of angel food cake into individual glass bowls.
4. Make chocolate pudding as directed on the box.
5. Pour chocolate pussing over the chunks of cake in the bowls.
6. Refirdgerate for 5 minutes.
7. Serve.

Serves 16.

3 syns each.

Pepper Potato Quiche

Serves 4.

Ingredients

600g baking potatoes
1 red bell pepper
1 green bell pepper
2 large onions
8 medium eggs
1 pot Very Low Fat Sweet Chilli & Red Pepper Cottage Cheese
42g Low Fat Grated Cheese
Fry Light
Seasoning (to taste: I used hot chilli powder, salt & pepper)

Method

1.Preheat oven to 220. Lightly spray a large glass baking dish with Fry Light (or other low calorie oil spray).

2. Peel the potatoes and slice them into thin wedges. Boil for 15 minutes. Drain. Spread over the bottom of the glass baking tray.

3. Whisk the eggs up in a large bowl until thoroughly mixed together. Add the pot of cottage cheese and mix well. Mix in the seasoning.

4. Chop the peppers and onions into small chunks and add to the egg mixture.

5. Pour the egg mixture over the potatoes in the glass baking tray.

6. Bake for 20 minutes. Sprinkle the low-fat cheese lightly over the top. Then continue to bake for another 15 minutes or until the cheese on top starts to turn golden brown.

7. Remove from oven and serve.

Healthy New York-style Meatloaf

This meatloaf was delicious and loved by everyone in the family when we tried it.



New York-style Meatloaf



Serves 4

Ingredients

500g/1lb 2oz extra lean minced beef
250g/9oz extra lean minced pork
1 red pepper, deseeded and very finely diced
8 spring onions, trimmed and finely sliced
4 tbsp finely chopped flat-leaf parsley
1 egg, beaten
1 tsp English mustard
1 garlic clove, peeled and crushed
110g/4oz fresh wholemeal breadcrumbs
salt and freshly ground black pepper (I used Nature's Seasons.)
400g can cherry tomatoes, drained

To Serve:

chopped basil (optional)

Method

1. Preheat the oven to 180C/Gas 4. Place all the ingredients, except the cherry tomatoes in a large mixing bowl, seasoning well. Knead the mixture with your hands until well combined.

2. Line a medium-sized loaf tin with non-stick baking parchment and transfer the mixture to the tin. Bake in the oven for 1 ½ hours or until cooked through. The meat should shrink away the sides of the tin when cooked. Remove from the oven and allow to rest for 15-20 minutes, then turn out on to a baking sheet. Place the cherry tomatoes on top and return to the oven for 12-15 minutes. Garnish with the basil, if using. Carve the loaf into thick slices and serve.

Syns per serving
Extra Easy: 5
Original: 5
Green: 17 1/2

Butternut Squash Soup

Butternut Squash Soup

Serves 4.

Ingredients

1 butternut squash (2 to 2 ½ lbs.)
2 onions
2 garlic cloves
1 level tbsp. low-fat spread
1 ½ pints chicken stock or vegetable stock
Fry Light (or other low-calorie cooking spray)
a dash of dried parsley to garnish

Method

1. Chop up the butternut squash into chunks (about 1 inch thick) and cut the skin off it. Peel and dice the onions and peel and crush the garlic cloves.

2. Add the onions and garlic into a pan sprayed with Fry Light and sauté for 5 minutes until soft.

3. Add the stock, butternut squash and low-fat spread to the pan and bring to a boil. Then turn the heat down and simmer for 25 minutes. Then remove from the heat.

4 Using a hand blender, blend the mixture until smooth.

5. Sprinkle with dried parsley to garnish.

2 syns total
1/2 syn per serving on all plans

Chicken, Lemon & Garlic Casserole

This recipe is a real favorite of Robert's, and the kids and I really like it too.



Chicken, Lemon & Garlic Casserole

Serves 4.
Ready in about an hour.

Ingredients

2lb/908g skinless, boneless chicken breasts (original recipe calls for chicken thighs)
2 onions
2 large carrots
7oz/198g green beans
1 lemon
4-5 sprigs of tarragon
Fry Light (or other low-calorie cooking spray)
4 garlic cloves (original recipe calls for 1 garlic bulb)
1 ¼ pt/710ml stock made with chicken Bovril (or other chicken stock cubes)
1 tbsp chicken Bovril (from concentrate) (or other Chicken stock concentrate liquid)
salt & freshly ground black pepper (I use Nature’s Seasoning)

Method

1. Cut the chicken into chunks. Peel and chop the onions. Peel the carrots and cut into thick batons. Halve the green beans. Slice the lemon. Chop the tarragon.

2. Spray a large non-stick casserole dish with Fry Light (I just used a normal pan). Place over a high heat. Add the chicken pieces and cook until lightly browned on all sides.

3. Add the onions, carrots, garlic cloves (peeled and crushed) (original recipe says to just add the garlic bulb), sock and Bovril concentrate. Season well and bring to a boil. Reduce the heat to medium-low, cover tightly with the lid and cook gently for 25 minutes.

4. Add the green beans and lemon slices to the casserole. Cook for 5-8 minutes. Remove from the heat. (Original recipe says here to discard the garlic bulb.) Serve sprinkled with the tarragon.

5. Remove and discard the lemon. (In the original recipe, you are supposed to leave the lemon in the casserole. In fact, my husband prefers it with the lemon in, but my teenage daughters and I remove the lemon for our servings.)

Syns per serving on Original: FREE

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

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