One pot dishes are very popular in our house as they are just so simple! What’s not to like about an easy recipe where you bung everything in one saucepan, leave it for a while and end up with something lovely and tasty? Because of this when I spotted a Slimming World recipe book titled ‘All in One’ I knew there would be some guaranteed recipes in there which would appeal to us.
This recipe is one of the first attempted from the book and it was really tasty. The flavours are a bit different and unusual, which was a nice outcome of a recipe which didn’t really didn’t require much input from the chef! Definitely an easy one for when you’re entertaining and want something that’s hearty and simple but is a little different flavour wise!
The recipe serves 4 and is syn free on Extra Easy (6 syns on green, 10 syns on original). Preparation time is 25 minutes, and cooking time is 15 minutes, plus standing time.
- Fry light
- 400g lean pork tenderloin, all visible fat removed, cut into thin strips
- 2 onions, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- 2 cm piece root ginger, peeled & finely grated
- 1 cinnamon stick
- 1 bay leaf
- 2 star anise
- 100g green beans, trimmed & halved
- 1 red pepper, deseeded & sliced
- 1 large carrot, peeled & cut into 3 cm batons
- 225g dried long grain or basmati rice, rinsed & drained
- 2 tbsp light soy sauce
- 450ml chicken stock
- salt & freshly ground pepper
- a small handful of fresh flat-leaf parsley, chopped
- Spray a heavy-based saucepan with low calorie cooking spray and place over a medium heat.
- Add the pork, onions, garlic, ginger, cinnamon stick, bay leaf and star anise and stir-fry for 4-5 minutes.
- Add the green beans, red pepper, carrots, rice, soy sauce and stock. Season to taste and stir to mix well.
- Bring to the boil, cover tightly and reduce the heat to low. Cook for 12-15 minutes then remove the pan from the heat without removing the lid
5. Allow to stand, covered, for 12-15 minutes. Uncover the pan, fluff up the mixture with a fork, stir in the parsley and serve immediately.
One of the things that is rubbish about being on a diet and trying to be good is not being able to indulge in weekend meal treats like take-aways. A curry is generally perceived as a total no-go area when you’re losing weight. Well not necessarily on Slimming World! I invested in a brilliant little book at my meeting which is full of lovely low syn curry recipes and I can’t wait to try them all out.
Keeping it simple for the first recipe attempt and picked a creamy chicken korma as our Saturday night treat this weekend. I was looking forward to this all week, and It certainly didn’t disappoint! It was a lovely simple curry recipe and tasted fantastic! In my experience low fat currys can be a real let down (e.g. Weight Watchers curry sauces from a jar, horrible and watery), but this certainly wasn’t, and I would never have guessed that there was hardly any fat in it!
This recipe serves 4, and is syn free on Slimming World Extra Easy (Free on Original, and 13.5 syns on green)
- 3 Bay Leaves
- 1 Cinnamon Stick
- 1 tsp crushed cardamom seeds
- 1/4 tsp crushed cloves
- 2 tsp cumin seeds
- 1 Onion, peeled & finely grated (I whizzed it in the food processor)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp mild curry powder
- 3 tsp peeled & finely grated root ginger
- 3 tsp peeled & finely crushed garlic
- 200g Can chopped tomatoes
- 1kg skinless & boneless chicken breasts, cut into bite-sized pieces
- 200ml chicken stock
- Salt & freshly ground pepper
- 5 tbsp fat free natural fromage frais
- Spray a large frying pan with low calorie cooking spray and place over a high heat.
- Add the bay leaves, cinnamon stick, cardamom seeds, cloves, cumin seeds and onion and stir-fry for 5-6 minutes.
- Add the ground coriander and cumin, curry powder, ginger, garlic and tomatoes and stir fry for another 3-4 minutes.
- Put the chicken into the pan and pour over the stock. Bring to the boil, season well, cover tightly, reduce the heat to low and allow to simmer gently for 20-25 minutes, stirring occasionally.
5. the pan from the heat and stir in the fromage frais. Serve Immediately.
I love pancakes! It’s ridiculous to me that they should be confined to being eaten one day a year. When looking at this recipe which I found online I figured they wouldn’t taste like pancakes, but just like a sweet omelette. However, I was wrong! These pancakes are really tasty and genuinely taste like pancakes. It may have helped that I served them up real pancake style with bananas, blueberries and a drizzle of maple syrup (for a few syns!), but these really felt like a treat breakfast. They used to be classes as syn -free but the recent changes to the syn value of sweetener would make these 3 syns in total.
If you’re not a fan of sweetener or are looking for something with a lower syn value then check out my half syn pancake recipe:
Ingredients (makes 2 pancakes)
- 6 tbsp sweetener
- 1 tsp vanilla extract
- 1 egg
- Fry Light
- Separate the egg yolk and egg white into separate bowls
- Add 3 tbsp of sweetener to the egg white. Using an electric mixer, whisk up the egg white until it makes stiff peaks
- Add the vanilla extract and the rest of the sweetener to the egg yolk and mix well.
- Fold the egg yolk into the egg white mixture
- Spray a pan with Fry Light and pour half the mixture into the pan. After a few minutes flip the pancake over,
- Take the pancake out a few minutes later, and repeat the cooking process with the rest of the mixture.
- Serve them up with your favourite pancake topping and enjoy!
After somewhat of an indulgent Christmas I am now trying to be very healthy to lose a few pounds before I get married in April! I have tried Weight Watchers in the past, but felt like I needed to try something new to get motivated and get a bit of a new lease of weight loss life.
I found that Weight Watchers could be a bit limiting and I would spend a lot of time feeling quite hungry, so I was ready to step over to the dark side and give Slimming World a try. I have a few friends at work who swore by SW and seemed to be having real success. What appealed to me was that so many food groups seemed to be ‘free’ and there is no need to weigh out foods when cooking which can make things seem harder work.
I’ve officially been joined for 2 weeks now, and have my first weigh in tomorrow night so fingers crossed for a loss! I’ve found it difficult to work out how SW works as so many of the foods which are free were high in points on WW, but I think what it boils down to is that the SW plan is just so low in fat, so that if you focus your diet on the free and ‘super’ free foods you’re barely consuming any fat.
Unfortunately, being on a diet somewhat limits baking opportunities, therefore I am going to (temporarily) switch the focus of my blog posts to share some of the slimming world recipes which I particularly enjoy. I have found it’s such an easy eating plan, so I hope people enjoy the recipes that I post!