Old fashioned shepherd's pie

Serves 4
each serving is  :
Free  on Extra easy
9  ½ Syns on Green
8 ½  Syns on Original

Preparation time : 30 min
Cooking time :   60 min

• 900 g potatoes , peeled and roughly chopped
• 3 egg yolks , lightly beaten 
• salt and fresh ground black pepper
• 500 g lean lamb leg steaks , all visible fat removed , roughly chopped
• low calorie cooking spray
• 1 onion , peeled and finely chopped
• 2 garlic gloves , peeled and crushed
• 2 celery sticks , finely chopped
• 2 carrots , peeled and finely chopped
• 400 g chopped tomatoes
• 1 lamb stock cube
• 1 tsp sweetener
• 2 tsp dried mixed herbs
• 1 egg , lightly beaten

1. Cook the potatoes in a saucepan of lightly salted boiled water for approximately 20-25 minutes until tender , drain , return to the pan and mash until smooth . When cool stir with the egg yolks , season well and set aside.
2. Meanwhile place the chopped lamp in food processor and blend until the meat resembles mince.
3. Spray a large frying pan  with low calories cooking spray and place over a high heat. 
4. Add the lamb , onion , garlic , celery and carrots and stir-fry for 4-5 minutes.
5. Add the tomatoes , stock cube , sweetener and dried mixed herbs and stir to mix well.
6. Bring to boil and remove from the heat.
7. Preheat the oven to 200 °C / gas 6
8. Transfer the lamb mixture into a medium-sized pie dish and top with the mashed potato , ruffing up the surface with a fork.
9. Brush the beaten egg over the top and bake for 20-25 minutes until lightly golden and bubbling.

Recipe come from All in One Extra easy  Slimming world book

Vegetable and chickpea soup

Serves 4
Each serving is :
Free on Extra Easy
Free on Green
8 Syns on Original

• 1 large red onion , peeled and finely chopped

• 4 celery sticks

• 2 large garlic cloves , peeled and crushed

• 1 carrot , peeled and finely diced

• 1 small red chilli , deseeded and diced

• 1,2 litres boiling hot vegetable stock

• 200 g small baby new potatoes , peeled and cut into small chunks

• 100 g fine asparagus tips

• 200 g canned chickpeas , drained

• 200 g frozen soya beans or broad beans

• salt and freshly ground black pepper

• a small handful each of fresh flat-leaf parsley and fresh mint , chopped

1. Place a large non-stick saucepan over medium heat , add the onion , celery , garlic , carrot , and red chilli and stir fry for 1-2 minutes.
2. Pour over the vegetables stock , bring to boil then add the potatoes. 
3. Simmer   for 12-15 minutes or until tender.
4. Add the asparagus tips , chickpeas and the frozen beans for the last 4 minutes of cooking.
5. Season to taste and stir in the chopped herbs before serving.

Recipe come from All in One Extra easy  Slimming world book

Baked Spinach Chips

 Lay spinach  , in a single row, on a baking sheet lined with parchment paper.
 Use more than one baking sheet, if you have them, or work in batches.
 Bake in a well pre-heated 200 degree C oven for 12 minutes,
 Makes 2 - 4 servings.  Or 1 serving if I'm the one eating it. :)

Carrot , chicken and peas soup

serves 4 each serving is:
Free Syns on Extra Easy
Free  Syns on Green 

• 125 g Great Scot Vegetable Broth Mix ( Pearl Barley, Yellow Split Peas, Green Split Peas, Marrowfat Peas, Dehydrated Vegetable Flakes (potato, Carrot, Leek, Cabbage, Swede, Celeriac) 

• 450g carrots, peeled and chopped

• 1 large onion

• 1 leek 

• 250 g breast chicken , chopped

• salt and freshly ground pepper

• A handful of fresh coriander, finely chopped (optional)

1. Soak Great Scot Vegetable Broth Mix for at least 8 h 
2. Cook it for at least 40 min in 1 litre water 
3. Put theVegetable Broth Mix, carrots, onion, leek , breast chicken , ground coriander and  some of cold water in a large pan. Bring to the boil and boil for 10 minutes uncovered.
4. Reduce heat and simmer for 25 minutes.
5.  Remove from the heat and allow to cool slightly then blend using a hand blender.
6. Season and serve piping hot, garnished with fresh coriander.

Creamy chicken, apple and celery salad

SERVES 4 very hungry people

Syns per serving 
Original: Free 
Green: 19 
Extra Easy Free

Preparation time 10 minutes 

• 6 cooked chicken breasts, cut into bite-sized chunks 
• 4 red apples, cored and cut into bite-sized chunks 
• 4 sticks celery, trimmed and thinly sliced 
• 25g/1 oz baby spinach leaves 
• 6 spring onions, trimmed and thinly sliced 
• a bunch of chives, chopped 

For the dressing

• 200g/7oz very low fat natural  fromage frais 
• 3 tbsp fat-free salad dressing 
• 2 tbsp chopped gherkins 
• salt and  freshly ground black pepper 

To serve 

• 2 hard-boiled eggs, 
• peeled and finely chopped chopped chives 

1. Place the chicken in a large salad bowl with the apples, celery, spinach, spring onions and chives. 
2. To make the dressing, mix together all the ingredients in a bowl.
3. Pour over the salad ingredients and toss to mix well. 
4. Scatter over the chopped eggs and garnish with the chives, before serving

Recipe comes from Slimming World 30-Minute Meals 

On this photo you can see 1/2 portion

Chilled yogurt and cucumber soup - no cooking!

SERVES 4
Syns per serving
Extra Easy  Free
Original: Free
Green: Free

Preparation time 5 minutes

• 2 large cucumbers
• 4 spring onions, trimmed and finely chopped
• 6 tbsp chopped mint leaves
• 500ml / 18f1oz iced water
• 400g /14oz very low fat natural yogurt
• 2 tbsp raspberry vinegar
• 1 tsp sweet paprika or cayenne pepper
•  a pinch of ground cumin
•  salt and freshly ground black pepper

1. Peel and halve the cucumbers lengthways. 
2. Using a small spoon, remove the seeds and discard.
3. Chop the cucumber roughly and place in a food processor with the spring onions, mint and iced water. Blend until smooth.
4.  Add the yogurt, vinegar, paprika (or cayenne pepper) and cumin, season well and blend again until smooth. 
5. Transfer to a bowl, cover and chill until required. 

Recipe comes from Slimming World 30-Minute Meals 

Aromatic beef bake

serves big 4 
each serving is: 
1  ½ Syns on Extra Easy 
1  ½ Syns on Original 
17 Sync on Green 
preparation time: 20 min:, cooking time: under 2 hours. 

Ingredients:

• 800g lean lamb leg steaks ,all visible fat removed, cut into 3-4cm pieces 
• 2 onions, peeled and roughly chopped 
• 3 garlic cloves, peeled and finely chopped
• 2 tsp smoked paprika 
• 2 tsp ground ginger
• 1 tsp ground coriander 
• 1 tsp ground cumin 
• 1 tsp turmeric 
• 1/2 tsp ground allspice 
• 1/2 tsp cayenne pepper
•  a pinch of saffron 
• 2 cinnamon sticks 
• 400g can chopped tomates o (or fresh tomatoes)
• 3 large carrots, peeled arc into large bite-sized pieces
• 8 dried apricots 300m1 lamb stock 
• salt and freshly ground black pepper 
• chopped fresh coriander. to garnish 

Method 

1. Preheat the oven to 200°C/Gas 6. 
2. Place the beef , onions, garlic and spices into a medium baking dish. 
3. Stir in the tomatoes, carrots, apricots and stock, season well and stir everything together. Cover with foil and cook in the oven for 1 hour. 
4. Remove the foil and return the dish to the oven for another 35-40 minutes or until the beef is tender. 
5. Garnish with the chopped coriander before serving with couscous and sliced baby courgettes or just with rice :D

You can make this recipe completely Free on Extra Easy  and Original by leaving out the apricots.

Recipe come from All in One Extra easy  Slimming world book ( as a aromatic lamb bake)  

Macaroni with bolognese sauce

Extra Easy Free
Serves 4
Ingredients :

• Fry light 
• 1 onion , peeled and finely chopped
• 1/4 of swede , finely chopped
• 2 garlic clove  , peeled and finely chopped
• 1  carrot ,peeled and finely diced 
• 250 ml water or stock
• 400 g fresh tomatoes
• 500 g  mix  lean mince ( beef and pork)
• 250 g chestnuts mushrooms , finely chopped
• Freshly ground black pepper
• Bay leaf
• allspice

Method :

1. Spray a saucepan with Fry light and place over a medium heat.
2. Add onion, swede, garlic, carrot and stir-fry for 5 minutes
3. Add water or stock , bay leaf ,allspice ,  tomatoes ,meat , mushrooms and bring to boil.
4. Reduce the heat to medium and cook for 20-26  minutes.
5. Meanwhile cook macaroni .
6. Remove from the heat , season well .
7. Serve immediately 

Tomato soup with rice

Extra Easy Free
Original Free
Green Free

Serves 4
Sysn per serving


Ingredients :

• Fry light 
• 1 onion , peeled and finely chopped
• 1/4 of swede , finely chopped
• 2 garlic clove , peeled and finely chopped
• 2 carrots ,peeled and finely diced 
• 0,5 l water or stock
• 400 g fresh tomatoes
• Freshly ground black pepper
• Bay leaf
• allspice
• 100 g cooked rice

Method :

1. Spray a saucepan with Fry light and place over a medium heat.
2. Add onion, swede, garlic, carrot and stir-fry for 2-3 minutes
3. Add water or stock , bay leaf ,allspice ,  tomatoes and bring to boil.
4. Reduce the heat to medium and cook for 20-26  minutes.
5. Remove  bay leaf ,allspice
6. Remove from the heat , season well and using a hand-held blender or food processor , blend until smooth. 
7. You can add more boiled water if the soup is too strong .Blend.
8. Ladle the soup into warmed bowls , add rice. Serve immediately.

Recipe based on Best ever Recipes , slimming world 

Beef and lamb stew

Serves 4 
Syns per serving - Free on Extra Easy

Ingredients 

• 400 g lean stewing beef, cut into bite-sized pieces
• 400 g lean stewing lamb, cut into bite-sized pieces
• 2 garlic cloves, peeled and crushed
• 2 onions, peeled and roughly chopped
• 4 large carrots, peeled and roughly chopped
• 1 parsnip, peeled and roughly chopped
• 1 can of red  bean ,drained
• 1 can of  sweetcorn ,drained
• 1/2 of swede ,peeled and roughly chopped
• 300 -400 ml beef  or just water
• salt and freshly ground black pepper
• 1 bay leaf
• allspice
• option : juniper fruit ( spice - is very good for meat ) 

Method :

1. Place in the pan :  meat , garlic, onions, carrots, parsnip , red bean , sweetcorn , swede  and spices
2. Add beef stock 
3. Cover and simmer for  about 60 min until meat tender.
4. If you would like to add tomatoes , add at that moment.
5. On the next day is the best one :)

Stuffed Red Peppers with Chicken & Rice

Syns per Serving - 1/2 Syns  on Extra Easy

Serves 4

Ingredients

• 4 large red  peppers,  deseeded
• 1  onions, finely chopped 
• 200g cooked Basmati rice 
• 100 g fresh or frozen peas
• 400 g chicken breast
• 4 tbsp of mustard
• Salt and freshly ground black pepper
• Fry-light
• 1 egg

Method 

1. Preheat the oven to 200c/Gas 6
2. Gill or fry chicken breast ( use  fry-light)
3. Cut the breat in small pieces and add mustard .Mix well.
4. Fry the onion gently until soft. Add frozen peas and cook for 1-2 min.
5. In a large bow mix : cooked rice ,  onion and peas, chicken.
6. Spoon mixture into the  peppers  
7. Beat egg and spread on the top of the pepper. Close the pepper
8. Then put  to the oven and bake for about 35  mins.
9. Enjoy :)

Fish pie

Syns per Serving - Syns free on Extra Easy

Serves 4
Ingredients 

• 1 kg potatoes
• 500 g white fish without bones and skins
• 150 g mixing vegetables ( carrot , onion , celeriac , leek ) chopped 
• 150 g peas fresh or frozen
• 1 cube of fish stock
• 2 eggs
• pepper
• bay leaf
• allspice

Method

1. Peel and boil the potatoes ( in water with bay leaf , allspice , and 1 cube of fish stock)
2. Mash the potatoes.
3. Steam the fish (to keep it succulent)
4. When cooked, break the fish into chunks. 
5. Steam the vegetables and frozen peas.
6. Preheat the oven  to 200 degrees
7. Spoon into a large oven proof dish 1/4 of potatos , fish , vegetables , 3/4 of potatos.
8. Season to taste
9. Beat the eggs and pour over the top
10. Bake for 40 min 

The perfect paella

Syns per Serving  - Extra Easy Syns free

Serves 4
Ingredients

• 1 large pinch of  saffron threads
• frylight
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 4  tomatoes roughly chopped
• 1 red and 1 orange pepper , deseeded and chopped
• 1/2 tbs smoked paprika
• 1 tbs thyme
• 350 g dried paella rice ( I was using basmati rice)
• 900 ml hot fish stock
• salt and  freshly ground black pepper
• 100g peas , fresh or frozen
• 450 g ready- cooked , chilled seafood selection , eg prawns , mussels and squid , rinsed and drained
• A handful of fresh flat-leaf parsley , finely chopped , to serve
• 1 lemon , cut into wedges , to serve

Method :

1. Soak the saffron in 150 ml freshly boiled water for 10 minutes
2. Meanwhile , place a paella pan or a large deep frying pan sprayed with frylight over a medium heat.
3. Add the onion and stir-fry for 5 minutes or until it starts to soften. Add the garlic and tomatoes and cook for further 5 minutes.
4. Add the red and orange peppers , smoked paprika and thyme , then add the rice and cook for 2 minutes , stirring so that the rice es evenly coated in the vegetable mixture.
5. Add the saffron in its soaking liquid and half the stock and season.
6. Bring to boil , reduce the heat  to low and cook for 10 minutes ; it's fine if it catches slightly on the bottom . Top up with extra stock a ladleful at a time as it is absorbed ;you may not need it all. Cover with foil and simmer very gently for 5-10 minutes.
7. Remove the foil and stir in the peas and seafood.
8. If needed , add a little more stock to stop the rice from sticking to the pan. Re-cover with foil and cook gently for 5 minutes , or until the seafood is piping hot and the rice is tender.
9. Sprinkle with the parsley and top with the lemon wedges for squeezing over

Recipe come from slimming world magazine 

Celeriac - Potato Cakes

Syns per Serving  - Extra Easy Syns free
 serves 4

• 1 kg floury potatoes , peeled
• 400 g celeriac , peeled
• 2 eggs
• bay leaf , allspice , black pepper

1. Boil the potatoes , celeriac and spieces togheter for about 20 min , or until tender.  Throw out the spices . Drain , mash well and set aside. Leave for about 30 min to cool.
2. Add 2 eggs and mix well.
3. Preheat oven  to 200 degrees.
4. Shape into small cakes and place on a baking tray.
5. Bake for about 25-30 min or until lighty browned.

EE syns free

Pasta with salmon and broccoli

Syns per Serving  - Extra Easy Syns free

• 350 g skinless & boneless salmon fillets
• 8 pcs green  asparagus 
• 200 g broccoli 
• 375g farfalle or maccaroni  pasta 
• Finely grated zest and juice of 1 unwaxed lemon
• 100 g fat free natural fromage frais
• pepper

1.  Put the salmon  in a steamer basket.Squeeze over half the lemon juice and sezon.. Cook.
2.  Cook broccoli and asparagus  in a steamer basket. 
3.  Meanwhile, cook the pasta according to packet instructions. Drain and keep warm until needed
4. Cut the salmon in small pieces.
5. Mix the fromage frais with the lemon zest and remaining juice, sezon to taste , then spoon on pasta .
6. Add the vegetables and salmon and stir gently.

recepies come from Slimming world magazine , I just done small modificaion 

EE - Syns free 

Prawn and chive omelette

Syns per Serving  - Extra Easy Syns free

SERVES 1

• 3 medium eggs
• 1 tbsp freshly snipped chives
• 100g peeled North Atlantic prawns, thawed if frozen
• fry light 
• flaked sea salt
• freshly ground black pepper

1. Break the eggs into a bowl and beat them with a large metal whisk.
2. Season with a little salt and some freshly ground black pepper, then stir in the snipped chives.
3.  Drain the prawns in a sieve, then tip them on to some kitchen paper to soak up any excess moisture.
4. Spray a small non-stick frying pan with Fry light t and place it over a medium heat.
5. Pour the eggs into the frying pan.
6. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre.
7. Do this 5 or 6 times, working your way around the pan.
8. As the cooked egg is moved, the uncooked egg will run into the gaps and begin to cook.
9. Scatter the prawns over the omelette and cook for a further 2–3 minutes or until the eggs are just set.
10. Season with a little more pepper, then carefully loosen the sides with a heatproof palette knife and fold the omelette over.
11. Slide it on to a warmed plate .

recepie come from The Hairy Dieters book

EE- Syns free
339 calories