Keto Recipes

This Slimming World chicken supreme is Syn free, quick and easy to make, and perfect for the whole family.

This comforting chicken supreme is packed with tender chunks of chicken and bacon – an easy chicken recipe that’s supremely satisfying

Lean meat with all the visible fat removed is a Free Food! Remove the skin from the chicken breast and trim the visible fat from the bacon… a total saving of 6 Sy

Prep Time: 5mins

Cook Time: 25mins

Course: Main Course

Cuisine: French

Servings: 2 

Ingredients:

• 2 skinless and boneless chicken breasts, thickly sliced
• 4 back bacon rashers, visible fat removed, roughly chopped
• 1 small onion finely chopped
• 2 cloves garlic finely chopped
• 200 g button mushrooms sliced
• 125 g plain quark
• 1 chicken stock cube made up with 100ml boiling water
• 1.5 tsp mustard powder
• Low calorie cooking spray
• Bunch of asparagus, woody ends snapped off
• 1 red and 1 yellow pepper, deseeded and roughly chopped

INSTRUCTIONS:

1. Heat a heavy based pan over a low-medium heat and spritz with low calorie cooking spray.
2. Add the onion and garlic and stir fry for 5 minutes, or until softened.
3. Put the asparagus and peppers in a non-stick roasting tin. Spray with low-calorie cooking spray and roast for 15-20 minutes or until tender.
4. Meanwhile, add the chicken stock, quark, and mustard powder to a large jug, and mix thoroughly until a sauce is formed.
5. Season with salt and pepper to taste.
6. Pour the sauce into the pan and stir well. Continue to simmer for 10 minutes, or until the sauce is reduced as desired.
7. Sprinkle with the parsley and serve with a third of a plate of the roasted veg and enjoy!

Notes:

The nutritional and Syn values provided are carefully calculated and correct at time of publication but may not always be completely accurate.

If you’re serious about sticking rigidly to your plan, it’s always worth doing your own calculations for extra peace of mind – and remember, we may be using different brands or variations of ingredients which can significantly impact the nutritional and Syn values!

Nutrition:

Calories: 358kcal

My salted caramel cheesecake is perfect for caramel lovers! It has caramel swirled inside and on top, plus plenty of flaky sea salt. Add pecans in the crust for even more flavor!

Course: Cake, Dessert

Cuisine: American

Prep Time: 25minutes

Cook Time: 50minutes

Cooling Time: 6hours 

Total Time: 7hours 15minutes

Servings: 12 servings

INGREDIENTS:

Crust:

• 1 ½ cups (170 g) graham cracker crumbs
• ⅓ cup (40 g) finely chopped pecans (see note)
• 2 tablespoons granulated sugar
• 1 tablespoon firmly packed light brown sugar
• 7 tablespoons melted salted butter

Cheesecake:

• 24 oz (680 g) softened brick-style full-fat cream cheese
• 1 cup (200 g) granulated sugar
• ½ cup (120 g) sour cream
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 cup (236 ml) thick caramel sauce room temperature, divided (click link for homemade caramel sauce, see note)
• Flaky sea salt for sprinkling optional

INSTRUCTIONS:

For the crust

1. In a medium-sized bowl, combine graham cracker crumbs, finely chopped pecans, and sugars.
2. 1 ½ cups graham cracker crumbs,⅓ cup finely chopped pecans (see note),2 tablespoons granulated sugar,1 tablespoon firmly packed light brown sugar
3. Add melted butter to the crumb mixture and mix until crumbs are moistened.
4. 7 tablespoons melted salted butter
5. Press the mixture evenly onto the bottom and up the sides of a 9-inch springform pan.

For the cheesecake

1. Preheat the oven to 325°F (165°C).
2. In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and lump-free.
3. 24 oz softened brick-style full-fat cream cheese,1 cup granulated sugar
4. Add sour cream and vanilla extract and mix on low speed until combined.
5. ½ cup sour cream,1 teaspoon vanilla extract
6. In a separate bowl, lightly beat each egg with a fork, then add one at a time to the cheesecake batter, mixing on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
7. 3 large eggs
8. Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup (59ml) of caramel sauce evenly over the batter, then top with the remaining cheesecake batter.
9. 1 cup thick caramel sauce
10. Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly like Jell-O, edges may puff slightly).
11. Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.
12. Remove from the oven to cool at room temperature until cooled completely then top the cheesecake with the remaining caramel sauce and transfer it to the refrigerator to chill completely (6 hours or overnight).
13. Once the cheesecake is fully chilled, remove the springform ring, sprinkle the surface of the cheesecake with flaky sea salt if desired, then slice and serve.
14. To store, reattach the springform ring and cover with foil.
15. Flaky sea salt for sprinkling

Notes:

Pecans:

You can measure pecans before or after chopping. You can actually chop them, or I’ve also had success placing them in a plastic baggie and smacking them with a rolling pin or the back of a spoon until they’re fine. For nut-free cheesecake, simply omit the pecans, no other changes needed.

Caramel sauce:

I highly recommend making your own caramel sauce using my caramel topping recipe.

Storing:

Store covered in the refrigerator for up to 5 days.

Nutritional Info:

Serving: 1serving | Calories: 334kcal | Carbohydrates: 44g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 603mg | Potassium: 231mg | Fiber: 1g | Sugar: 36g | Vitamin A: 372IU | Vitamin C: 0.2mg | Calcium: 237mg | Iron: 1mg

This vibrant beet smoothie combines sweet and earthy beets with berries, banana and orange juice for a well-balanced flavor. Look for packaged cooked beets where the prepared fruits and vegetables are sold. Beets are high in belatins, an antioxidant that may help decrease inflammation in the body. Other nutrient-packed ingredients add even more anti-inflammatory power, like the anthocyanins in blueberries and the gingerol found in ginger.

 

Active Time: 5 mins

Total Time: 5 mins

Servings: 2

INGREDIENTS:

• 1 cup frozen strawberries
• 1 cup frozen blueberries
• 1 cup orange juice
• 1 (8.8-ounce) package refrigerated cooked beets (such as Love Beets)
• 1 medium banana, peeled
• 1 medium carrot, peeled and sliced
• 1 (1/2 inch) piece fresh ginger, peeled and grated

Directions

Combine strawberries, blueberries, orange juice, beets, banana, carrot and ginger in a blender; process until combined, about 30 seconds. Divide between 2 glasses. Serve immediately.

Nutritional Info:

Servings Per Recipe 2

Serving Size about 1 3/4 cups Calories 248Total Carbohydrate 58g 21%Dietary Fiber 9g 32%Total Sugars 38gProtein 4g 8%Total Fat 1g 1%Vitamin A 7258IU 145%Vitamin C 85mg 94%Vitamin E 1mg 9%Folate 60mcg 15%Vitamin K 20mcg 17%Sodium 79mg 3%Calcium 78mg 6%Iron 2mg 11%Magnesium 45mg 11%Potassium 694mg 15%

 

This 3-ingredient smoothie features frozen passion fruit that packs tons of floral notes and tart flavor. While any type of kiwi will work, we like yellow kiwi, which adds more flavor and natural sweetness and brightens the color. Taste and add a teaspoon or two of honey at the end to balance the flavor.

Active Time: 5 mins

Total Time: 5 mins

Servings: 1

 

INGREDIENTS:

• 1 cup frozen passion fruit
• 1 kiwi, peeled
• ½ cup reduced-fat milk or unsweetened nondairy milk
• 1 – 2 teaspoons honey (optional)

Directions:

Combine passion fruit, kiwi, milk and honey to taste (if using) in a blender; process on high speed until very smooth.

Nutrition Facts

252Calories4gFat52gCarbs8gProtein

 

 

As much as I love cooking, there are some nights when I absolutely just can’t be bothered.

For these kind of evenings, it’s always wise to have a couple of recipes up your sleeve that are fuss free, can be made from ingredients that you’ve probably already got in your fridge, and can be on the table in hardly any time at all.

IS THIS RECIPE REALLY SLIMMING FRIENDLY?!

Yes! Coming in at just 240 calories, this slimming friendly pizza calzone is also a great option if you’re a calorie counter.

MIXING AND MATCHING YOUR PIZZA CALZONE FILLINGS

Ham and mushroom is my favourite calzone filling, but you can get creative as you like. This kind of recipe is a great opportunity to get in some more speed foods, and use up anything that you might have in your fridge.

You could try peppers, pulled chicken, tuna, olives, fresh tomatoes, or anything else you might fancy.

You’ll notice that I’ve used light mozzarella cheese, and the main reason for this is that I find it’s less greasy when melted than some alternatives, so the wrap stays nice and crispy once cooked. Of course though, you can experiment with your favourite cheese if you’d prefer.

SERVING YOUR PIZZA CALZONE

This pizza calzone makes a filling meal, so you might find that it’s enough to serve it with a leafy salad.

If you’re really feeling hungry though, you could cook up some slimming chips as a side dish.

These calzones are quick, easy, and surprisingly filling. A great option after a long day at work!

Prep Time: 5mins

Cook Time: 20mins

Total Time: 25mins

Course: Main Course

Cuisine: Italian

Servings: 1 

INGREDIENTS:

• 1 Weight Watchers wrap
• 4 tbsp tinned tomatoes
• 40 grams light mozzarella grated
• 1 slice cooked ham chopped
• 2 mushrooms sliced
• 1 tbsp red onion finely sliced
• 1 egg beaten
• Low calorie cooking spray

INSTRUCTIONS:

1. Preheat your oven to 200 degrees.
2. Spritz a baking tray with low calorie cooking spray. Place the wrap on top, and spread the tinned tomatoes over one half, being careful not to get too close to the edge.
3. wrap tomato sauce
4. Add the mozzarella, ham, mushrooms, and onions. Brush the outer edges of the wrap with the beaten egg.

calzone filling

1. Fold over the wrap to form the calzone, and use the back of a fork to crimp together.
2. Brush the calzone with the beaten egg, and place in the oven for 10-15 minutes or until golden brown.
3. Remove from the oven, turn over, brush the opposite side with the beaten egg, and place back in the over for 10-15 minutes or until golden brown.
4. Serve and enjoy!

NOTES:

The nutritional values provided are carefully calculated and correct at time of publication but may not always be completely accurate.

If you’re serious about sticking rigidly to your plan, it’s always worth doing your own calculations for extra peace of mind – and remember, we may be using different brands or variations of ingredients which can significantly impact the nutritional values!

Nutritional Info:

Calories: 240kcal

This simple grape smoothie is so good, and very easy to make, that it is difficult to beat. Now you can enjoy the deliciousness of a smoothie without the lines or cost.

Making a fresh grape smoothie is very simple and it tastes fabulous. Not only is this smoothie recipe the perfect treat, but it is also a healthy snack you can enjoy without guilt.

Be sure to give this easy smoothie recipe a try, or save it for later. You won’t want to miss out on this easy smoothie recipe!

 Today we are excited to show you how you can easily make a Green Grape Smoothie from scratch with only a few additional ingredients included. You can also use other types of grapes, with this same recipe to make a Concord Grape Smoothie or a Red Grape Smoothie. 

The types of grapes you use will slightly change the flavor of your smoothie. But all types taste delicious when you make this simple grape smoothie recipe.

PREP TIME: 10mins

TOTAL TIME: 10mins

COURSE: Appetizer, Breakfast, Dessert, Drinks

SERVINGS: 2 glasses

INGREDIENTS:

• 3 cups green grapes
• 1 cup yogurt
• 3/4 cup apple juice
• 1/4 tsp lemon juice

INSTRUCTIONS:

1. Before you begin making your smoothie, it is best to buy fresh grapes, remove them from their stem, and thoroughly rinse them in cold water.
2. After they dry, transfer the grapes to a plastic freezer bag and freeze.
3. When your grapes are frozen solid, add to your blender along with yogurt and juice. Blend until smooth.
4. Pour your smoothie from the blender into your serving glass.
5. If desired top with whipped cream, then serve right away. Enjoy!

 

NOTES:

Any variety of grapes may be used for this recipe as long as they are seedless and have been completely frozen.

You may also choose to add a top of flavoring to this recipe if you wish. ½ tsp of vanilla or ¼ tsp of lemon juice often add a nice little bit of additional flavor.

Nutritional Info:

2 Servings Each serving is estimated to contain 222 calories. It is also estimated to contain 2.1g total fat, 7mg cholesterol, 92mg sodium, 42.8g total carbohydrates, and 7.9g protein. 

Crack Cake is incredibly moist and dense, with delicious warm hints of cinnamon and a buttery wine sugar glaze that takes this cake to new levels of pure decadence!

 COURSE DESSERT

 CUISINE AMERICAN

 PREP TIME: 15minutes

 COOK TIME: 1hour 

INGREDIENTS:

CAKE INGREDIENTS

▢1 yellow cake mix

▢3.4 oz. vanilla pudding mix

▢¼ cup packed light brown sugar

▢¼ cup granulated sugar

▢2 teaspoons cinnamon

▢5 large eggs room temperature

▢½ cup whole milk

▢½ cup vegetable oil

▢1 cup sour cream

▢½ cup sweet white wine I used a Riesling

GLAZE INGREDIENTS

▢½ cup salted butter

▢¼ cup sweet white wine

▢1 cup granulated sugar

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease a bundt pan with nonstick baking spray and set aside.
2. In a medium mixing bowl, beat together all of the cake ingredients.
3. Beat mixture until fully combined.
4. Pour batter into prepared bundt pan.
5. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and the edges of the cake have pulled away from the pan.
6. In a small saucepan, heat butter wine and sugar for the glaze. Heat and stir until sugar is dissolved, then remove from heat.
7. Use a bamboo skewer or toothpick to poke holes all over the cake bottom (still in the pan).
8. Pour glaze over the cake and allow it to soak up the glaze. This takes 15-20 minutes.
9. Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible. Turn the cake out of the pan onto a cake plate.
10. Cut and serve cake.

NUTRITIONAL INFO:

Calories: 518kcal | Carbohydrates: 70g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 464mg | Potassium: 107mg | Fiber: 1g | Sugar: 52g | Vitamin A: 472IU | Vitamin C: 0.2mg | Calcium: 144mg | Iron: 1mg

 

Creamy Beef Roasted Red Pepper Pasta Bake – Indulge in the ultimate comfort food with our creamy ground beef pasta recipe. This delectable dish features trofie pasta, roasted red peppers, and a heavenly blend of torn mozzarella and Parmesan. Baked to perfection, each bite is a symphony of flavors that will leave you craving more. Get ready to experience a mouthwatering culinary delight like no other.

There’s something undeniably irresistible about the combination of pasta and a hearty meat sauce turned into a delicious pasta bake. Imagine a bubbling casserole dish, brimming with layers of mouthwatering goodness, proudly displayed at the center of our table.

As a family, we value the time spent together at the dinner table, and I believe that enjoying a healthy, low-calorie meal doesn’t mean sacrificing the joy of sharing the same foods. That’s why I always make sure to include nutritious sides that encourage healthy eating habits for everyone. By incorporating wholesome ingredients and smart choices, we can all indulge in the same delicious spread while maintaining a balanced lifestyle.

Trust me, once you experience the magic of this dish, it will become an absolute favourite, and you’ll be inspired to recreate it again and again. So gather around the table, savour the delightful flavors, and revel in the knowledge that a healthy meal can be both satisfying and enjoyed by the whole family.

Variations on the the Recipe

Bring your own unique twist to the classic Creamy Beef Roasted Red Pepper Pasta Bake with these creative variations. Customize the dish to suit your preferences and add an exciting burst of flavor to your culinary creation. Here are a few ideas to get you started:

Vegetarian Option: Embrace a vegetarian lifestyle or simply explore meat-free alternatives by swapping the ground beef with plant-based ground meat. The plant-based version will provide a delicious and satisfying vegetarian option, without compromising on taste or texture.

Different Mince/Ground Meat: Experiment with various types of mince or ground meat to suit your preferences. Turkey, chicken, or pork mince can be excellent alternatives to beef, bringing their unique flavors and characteristics to the dish. Each variety will lend a distinct taste and create a delightful variation.

Additional Spicy Kick: For those who enjoy a fiery culinary adventure, amplify the heat level by adding a dash of hot sauce, such as Tabasco. This extra kick will infuse your pasta bake with an irresistible zing, tantalizing your taste buds with every bite.

Additional Flavor: Explore the depths of flavor by substituting sweet regular paprika with smoky paprika. The smoky variation will impart a rich, smoldering essence, adding complexity and a touch of intrigue to the dish. However, if you prefer a milder flavor, stick to sweet paprika for a more delicate taste.

Herbaceous Twist: Elevate the freshness of your pasta bake by incorporating fragrant herbs like basil, thyme, or oregano. The addition of these aromatic herbs will infuse the dish with a burst of natural flavors, enhancing its overall appeal and providing a delightful herbaceous twist.

Added Vegetables: Amp up the nutritional value and add vibrant colors to your dish by including additional vegetables. Choose vegetables that complement the flavors of the pasta bake, being mindful of their water content. Spinach, bell peppers, mushrooms, or any vegetable of your choice can be sautéed or lightly cooked before being added to the pasta bake, ensuring they retain their texture and flavor.

Unleash your culinary creativity with these variations, allowing you to personalize the Creamy Beef Roasted Red Pepper Pasta Bake to your liking. Whether you’re exploring different protein sources, enhancing the spice level, or infusing fresh herbs and vegetables, these modifications will elevate your dining experience and create a dish that truly reflects your unique tastes.

Tips for Freezing

To enjoy this scrumptious pasta bake on a busy weeknight or store leftovers for later, follow these freezing suggestions. Keep in mind that not everyone finds frozen, defrosted, and reheated pasta appealing due to its slightly overcooked texture. However, if you’re content with the outcome of frozen pasta dishes, you can confidently freeze this particular dish.

Creamy Beef Roasted Red Pepper Pasta Bake – This delectable dish features trofie pasta, roasted red peppers, and a heavenly blend of torn mozzarella and Parmesan. Baked to perfection, each bite is a symphony of flavors that will leave you craving more. Get ready to experience a mouthwatering culinary delight like no other.

PREP TIME: 15 mins

COOK TIME: 40 mins

TOTAL TIME: 55 mins

INGREDIENTS:

• olive oil spray
• 1 onion, finely diced
• 3 cloves of garlic, crushed
• 455g (1lb) of extra lean ground beef (mince)
• 1 teaspoon of sweet paprika
• salt and black pepper
• pinch of red chilli flakes (optional)
• 200g (7oz) of roasted red peppers (jarred in brine), drained
• 1 cup (240ml) of chicken stock
• 2 tablespoons of tomato paste (puree)
• 1 tablespoon of granulated sweetener
• 80ml of reduced fat single cream or half and half
• 240g of trofie pasta, uncooked – or use your preferred pasta shape)
• 90g (3oz) of fresh mozzarella, torn into pieces
• 30g (1oz) of freshly finely grated parmesan
• 2 teaspoons of dried parsley

INSTRUCTIONS:

1. Spray a deep ovenproof frying pan with olive spray
2. Add the onion and fry for a few minutes until softened.
3. Add in the mince and garlic and fry until browned.
4. Season well with salt and black pepper and stir in the paprika and pinch of chilli flakes if using.
5. Add the drained roasted red peppers, tomato paste, stock and sweetener to a blend and pulse until sauce like.
6. Pour this into the mince along with the cream , and simmer for 10 minutes.
7. Taste the meat sauce and season as needed to your desired taste with salt and black pepper
8. Cook the pasta in a pot of salted boiling water until al dente, reserve a 1/3 cup (80ml) of the cooked pasta water, then drain the pasta, spray with olive oil spray and toss to coat to prevent it from sticking together.
9. Preheat oven to 170c fan, 190c, 375f or gas mark 5
10. Add to the meat sauce, along with the reserved pasta water and stir until all combined and coated.
11. Scatter with the torn fresh mozzarella and sprinkle inbetween with the parmesan.
12. Bake in the oven for 20 minutes until cheese on top is melted and lightly golden
13. Sprinkle with the dried parsley and enjoy!!

Notes:

WW Points and other Slimming or Weight Loss programs: due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values

Gluten Free Friendly – use gluten free pasta and stock

Suitable for Freezing ❄️

If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.

Nutritional Info:

Yield: 4

Serving Size

1 SERVING

Calories547TotalFat13gSaturatedFat7gTransFat0gUnsaturatedFat10gCholesterol66mgSodium521mgCarbohydrates54gFiber2gSugar4gProtein39g

Mexican Barbecue – tender chicken skewers marinated with a delicious Mexican blend of spices for the perfect barbecue meal.

Mexican Chicken Skewers

Barbecue food doesn’t need to be unhealthy and it doesn’t need to be the usual burger and sausages, there are so many possibilities for food you can cook on your grill. We had some lovely weather here over the weekend, so I decided to do a Mexican inspired Barbecue.

A simple seasoning blend to marinate some pieces of chicken thighs along with vegetables like mixed bell peppers and onion and these are cooked perfectly on the grill or barbecue

The marinade is for these skewers is so easy and uses ingredients most of us have on hand. It will also work well for shrimp, pork or beef.

PREP TIME: 20 minutes

COOK TIME: 15 minutes

TOTAL TIME: 35 minutes

Ingredients:

• 8 small boneless chicken thighs, any visible fat removed (approx 650g/22.5oz)
• 2 cloves of garlic
• 1 jalapeño pepper, seeds removed
• 3 tablespoons of tomato paste
• 2 teaspoons of cumin
• 2 teaspoons of paprika
• 1/2 teaspoon of oregano
• handful of fresh coriander
• juice of half a lime
• salt and black pepper
• 1 red bell pepper, chopped into square pieces
• 1 green bell pepper, chopped into square pieces
• 1 yellow bell pepper, chopped into square pieces
• 1 white onion, chopped, chopped into square pieces
• cooking oil spray

Instructions:

1. Add in the spices, jalapeno, lime juice, coriander and a good pinch of salt and black pepper to a mini food processor and pulse until a paste. Add in a little water at a time if needed to help it pulse.
2. Dice the chicken thighs into bite sized pieces, add the marinade to the chicken and toss to thoroughly coat.
3. Refrigerate overnight or for a few hours at least.
4. If using wooden skewers soak this in warm water for at least 30 minutes before cooking.
5. Then add the chicken to the skewers along with the peppers and onion (I alternate the pieces (so chicken, vegetable, chicken, vegetable on the skewer).
6. Spray the skewers or chicken and vegetables with cooking oil spray
7. Cook on a hot barbecue, turning frequently until chicken is cooked through (approx 15 minutes)
8. Alternatively you can bake these in the oven for 25-30 minutes at 220c, fan 200c or 425f (gas mark 7) or on a grill pan (approx 7 minutes each side)
9. Great served with Mexican Chopped Salad and Mexican Rice

Notes:

WW Points and other Slimming or Weight Loss programs – due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 

Nutritional Info:

Yield: 4

Serving Size: 1 SKEWER

Amount Per Serving

Calories251TotalFat7.1gSaturatedFat1.7gTransFat0gCholesterol159mgSodium434mgCarbohydrates11.2gFiber3gSugar3.7gProtein34.6g

Reach for this tropical sipper as a supercharged breakfast or afternoon pick-me-up.

Yields: 2

Prep Time: 5 mins

Total Time: 5 mins

Cal/Serv: 155

INGREDIENTS

• 1/3 c. coconut water
• 1/2 c. plain Greek yogurt
• 1 c. frozen sliced peaches
• 1 c. frozen mango chunks

Directions:

Step 1

1. Add coconut water and yogurt to blender, then top with peaches and mango.
2. Puree until smooth.

NUTRITIONAL INFO:

About 155 calories, 3 g fat (1.5 g saturated), 7 g protein, 35 mg sodium, 26 g carbohydrates, 3 g fiber

Ditch the bulky blender and whip up this easy smoothie recipe with an immersion blender! Coconut yogurt, frozen raspberries, and bananas create a creamy breakfast or snack treat.

Yields: 1 serving(s)

Total Time: 5 mins

Ingredients:

• 1/2 c. low-fat milk
• 1/2 c. low-fat coconut-flavored yogurt
• 2 c. frozen raspberries
• 2 bananas, peeled and cut into pieces
• Toasted coconut and raspberries, for serving

Directions:

Step 1

Using immersion blender, blend together milk and coconut-flavored yogurt with frozen raspberries and bananas.

Step 2

Serve topped with toasted coconut and raspberries.

Nutritional information (per serving):

About 520 calories, 7 g fat (3.5 g saturated), 21 g protein, 95 mg sodium, 105 g carbohydrate, 25 g fiber

 

 

As the weather heats up, we’re reaching for something refreshing to cool off on hot summer days. Enter: fruity, creamy summer smoothies. These blended bevs are not only easy to make, but celebrate the best of the season’s fruit in the most creative ways. Melting in that sweltering sun? Throw these fresh ingredients into the blender for easy-to-make healthy smoothie recipes you’ll be drinking all season long.

These recipes let summer flavors shine with bright citrus, strawberries and juicy peaches. Looking to get in more greens? Fruit may take the main stage, but hidden veggies also shine: Carrot blends seamlessly into a sweet mango smoothie, while spinach gives a nutrient boost to a delicious banana-honey option. Switch up your usual routine by making these slurpable drinks into smoothie bowls! Greek yogurt turns a tart raspberry smoothie into a thick, creamy mixture, perfect for topping with kiwi, coconut flakes, or chia seeds. The best thing about these summer drinks? They’re quick (less than 5 minutes!) and oh so simple to whip up, so you’ll be relaxing by the pool in no time.

Whether you’re looking for a more substantial summer drink recipe or a quick breakfast idea, blend up one of these fruity drinks for a new staple smoothie. Pick your favorite recipe (or try all four), pour it into your favorite fun glass and get to sippin’ in the sun!

Yields: 2 serving(s)

Total Time: 5 mins

INGREDIENTS:

MANGO MADNESS

1 c. orange juice

1/2 c. coconut yogurt

1 1/2 c. frozen mango

1 medium carrot, coarsely grated

STRAWBERRY FIELDS

1/2 c. coconut water

1/2 c. coconut yogurt

1 c. strawberries

1/2 c. frozen peaches

GREEN GODDESS

1/2 c. unsweetened almond milk

1/2 c. honey yogurt

2 bananas, cut into pieces and frozen

3 c. baby spinach

RAZZLE-DAZZLE

1/2 c. low-fat milk

1/2 c. nonfat Greek yogurt

2 c. frozen raspberries

2 bananas, peeled and cut into pieces

Directions:

Step 1

In blender, puree the ingredients until smooth.

Step 2

To make smoothie bowl: Make Razzle-Dazzle Smoothie and transfer to bowls. Top with kiwi slices, coconut flakes, and raspberries.

RAZZLE-DAZZLE SMOOTHIE

SERVES 1 About 430 cal, 2.5 g fat (1 g sat), 21 g pro, 100 mg sodium, 92 g carb, 16 g fiber

MANGO MADNESS SMOOTHIE

SERVES 1 About 445 cal, 4.5 g fat (4 g sat), 16 g pro, 100 mg sodium, 92 g carb, 8 g fiber

STRAWBERRY FIELDS SMOOTHIE

SERVES 1 About 225 cal, 4 g fat (4 g sat), 13 g pro, 85 mg sodium, 36 g carb, 4 g fiber 

GREEN MACHINE SMOOTHIE

SERVES 1 About 565 cal, 28 g fat (2.5 g sat), 17 g pro, 285 mg sodium, 73 g carb, 21 g fiber

Top this fruity smoothie with chopped almonds, shredded coconut, fresh kiwi, mango and blueberries.

Yields: 2 serving(s)

Total Time: 5 mins

Ingredients:

• 1 banana, sliced and frozen
• 1 c. frozen mango chunks
• 1 c. frozen pineapple chunks
• 1 c. almond milk

Directions:

1. In blender, pulse banana, mango, and pineapple with almond milk until smooth but still thick, stopping and stirring occasionally.
2. Add more liquid if needed.
3. Pout into 2 bowls.
4. Top as desired.

Nutritional Info:

Calories 180; Protein 3g; Carbohydrate 43g; Total Fat 2g; Dietary Fiber 5g; Sodium 90mg

 

Hunters Chicken – tender chicken breasts in a delicious homemade barbecue sauce with slices of smoky bacon, all topped with cheese and baked until melted and golden. 

PREP TIME: 15 minutes

COOK TIME: 40 minutes

TOTAL TIME: 55 minutes

INGREDIENTS:

• 2 large uncooked boneless skinless chicken breasts (approx 250g/9oz each)
• 8 slices of uncooked back bacon (trimmed of visible fat)
• 100g (7oz) of mozzarella
• 60g (2.1oz) of cheddar
• pinch of black pepper

For the sauce:

• 1 400ml can of crushed tomatoes (or use passata)
• 1 cup (240ml) of water
• 1 small onion, halved and sliced thinly
• 2 cloves of garlic, minced
• 3 tablespoon of 100% pure maple syrup (do not use sugar free)
• 2 teaspoons of paprika
• 2 teaspoons of smoked paprika (not the hot variety)
• 1 tablespoon of balsamic vinegar
• 1/2 tablespoon of apple cider vinegar
• 1 tablespoon of light soy sauce
• 1 tablespoon of dark soy sauce (ensure it says dark on the bottle)
• 1 teaspoon of yellow mustard
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoon tomato paste (puree) – add four if using passata
• optional: liquid smoke (I add 1/2 teaspoon)
• low calorie spray

INSTRUCTIONS:

1. Carefully Slice the two chicken breast into 4 cutlets, by using a sharp knife to cut the chicken breasts in half crosswise.
2. Place the cutlet in a ziplock bag one at a time and use a meat tenderiser or rolling plan to flatten. Set aside.
3. Spray a deep frying pan over a medium high heat with cooking oil spray.
4. Add the onion and garlic and fry until softened.
5. Add in all other ingredients for the sauce, bring to a boil, reduce heat slightly, cover and and let the sauce bubble to reduce down and really thicken (approx 10 minutes, don’t put the heat too low), ensure you let the sauce reduce down and thicken before proceeding to the next steps, or your sauce will be too runny.
6. Preheat oven to 200c, 180c fan, 400f, gas mark 6
7. Once the sauce has thickened, add the sauce in a even layer to baking tray or oven proof dish.
8. Place the flattened chicken breasts into the sauce. Brush over the top with the barbecue sauce to ensure they are all fully coated.
9. Place 2 slices of bacon on top of each chicken breast, and again brust over the top with the barbecue sauce, so that the bacon pieces are also fully covered.
10. Top with the cheese and pinch of black pepper and bake in the oven for approx 20 minutes until chicken is cooked through and cheese is melted.
11. You can then place under a medium heat on the grill (broil) until the top is golden.
12. Serve with your choice of sides and enjoy!!

Notes:

This recipe is gluten free, Slimming World and Weight Watchers friendly

Slimming World – 1 HEa and 2 syns per serving

WW Green Smart Points – 8 per serving

WW Blue Smart Points – 6 per serving

WW Purple Smart Points – 6 per serving

Nutritional Info:

Serving Size

1 SERVING

Amount Per Serving

Calories436TotalFat14.6gSaturatedFat8.2gCholesterol45.6mgCarbohydrates25.2gFiber4gSugar15.8gProtein49.1g

Tropical flavors from pineapple, coconut, banana, and lime get a nutritional punch from baby spinach. It’s a health-packed cup for any time of day that’ll feel like a vacay on an island.

Start your day with tropical fruits and plenty of citrus.

YIELDS: 2 serving(s)

TOTAL TIME: 10 mins

CAL/SERVINGS: 192

Ingredients:

• 2 c. baby spinach
• 1 c. frozen pineapple chunks
• 1 c. light coconut milk
• 1 banana, sliced and frozen
• 1 tsp. grated lime zest
• 1 tbsp. lime juice

Directions:

1. In blender, puree all ingredients until smooth.
2. Divide between two glasses.

Nutritional Info:

Nutrition per serving: 192 cal, 4 g pro, 30 g carb, 4 g fiber, 11.5 g sugars (0 g added sugars), 7 g fat (7 g sat fat), 0 mg chol, 43 mg sodium

 

Red is our favorite color in this ruby smoothie packed with strawberries, raspberries, and beets. It’ll give you a ton of gut-friendly fiber, and a refreshing sip from the surprising addition of mint.

YIELDS: 2 serving(s)

TOTAL TIME: 10 mins

CAL/SERVINGS: 105

INGREDIENTS:

• 1 c. sliced strawberries

• 1/2 c. raspberries
• 1/2 c. grated beet (from 1 medium beet)
• 1/3 c. mint leaves
• 1 tbsp. chia seeds

• 1 c. unsweetened almond milk

Directions:

Step 1

Place berries, beet, mint, and chia seeds in resealable plastic bag or freezer-safe jar. Freeze overnight or longer.

Step 2

When ready to prepare, add almond milk to blender, then add frozen ingredients. Blend until smooth. Serve in two tall glasses.

Nutritional Info:

Nutrition per serving: 105 cal, 3 g pro, 17 g carb, 8 g fiber, 7 g sugars (0 g added sugars), 3.5 g fat (0.5 g sat fat), 0 mg cholesterol, 115 mg sodium

 

You can’t go wrong with fajitas for dinner, can you?

Well actually, sadly, you can.

One of those off-the-shelf kits can set you back up to 10 Syns per fajita when you’re following Slimming World, and I don’t know many self-respecting hungry people who would be happy to draw the line at just one.

But bear with me, because it’s not all doom and gloom here.

In fact, it’s quite the opposite.

After much faffing about with various ingredients, I came up with an alternative that ticks all the right boxes, will leave you feeling satisfied, and shakes things up just enough to keep you excited. Without sacrificing any of those gorgeous Mexican flavours.

This Slimming World chicken fajita pasta is Syn free, has a very reasonable 471 calories per portion, I hope you’ll love it as much as I do…

This creamy chicken fajita pasta is Syn free, and full of authentic Mexican flavour.

Prep Time: 5mins

Cook Time: 25mins

Course: Main Course

Cuisine: Mexican

Servings: 2

INGREDIENTS:

• 2 large chicken breasts chopped into thin slices/chunks
• 140 g dried pasta shapes I used farfalle, but feel free to use your favourite or whatever you have in the cupboard
• 1 small onion sliced
• 1 red pepper sliced
• 1 red chilli sliced, optional
• 100 g plain quark
• 1 chicken stock cube made up with 100ml boiling water
• 1 tbsp Schwartz Fajita Seasoning
• Low calorie cooking spray

INSTRUCTIONS:

• Heat a heavy based pan over a medium-high heat and spritz with low calorie cooking spray.
• Add the chicken and stir fry for 5 minutes, or until sealed.
• Add the onion and red chilli (if using) to the pan, and continue to fry for 2 minutes.
• Add the red pepper, and fry for a further 5 minutes, or until the chicken is cooked through and the vegetables have softened but still retain their crunch.
• Add the Schwartz Fajita Seasoning for the last minute.
• Meanwhile, cook the pasta according to packet instructions. Drain and set to one side.
• Add the chicken stock and quark to a jug, and mix thoroughly until a sauce is formed.
• Continue to simmer for 10 minutes, or until a thick and creamy sauce is formed.
• Add the pasta to the pan and stir well, ensuring that everything is piping hot.
• Serve and enjoy!

HOW TO SERVE YOUR CHICKEN FAJITA PASTA

• With pasta, chicken, and vegetables all included in the recipe, this is pretty much a complete meal in its own right.
• To make sure that you’re getting enough Speed Foods though, add a big leafy green salad on the side.
• I also love adding a few wedges of lime, a little guacamole, and a small scoop of quark, in place of sour cream.
• If you are adding your own extras, just make sure that you account for the Syns or calories, in line with your diet plan.

Notes:

The nutritional and Syn values provided are carefully calculated and correct at time of publication but may not always be completely accurate.

If you’re serious about sticking rigidly to your plan, it’s always worth doing your own calculations for extra peace of mind – and remember, we may be using different brands or variations of ingredients which can significantly impact the nutritional and Syn values!

Nutritional Info:

Calories: 471kcal

The Best Almond Cake is an easy one layer cake. It has a dense crumb and a crunchy toasted almond topping. This is rustic simplicity at it’s best. Perfect for Easter, Mother’s Day or just because!

WHY THIS IS THE BEST ITALIAN CAKE

• Easy and quick to prepare!
• Simple ingredients ~ made without almond paste.
• Rustic appearance ~ this is a one layer cake that has a toasted almond top and needs no fussy decorating.
• Texture ~ the almond cake has a dense and soft crumb with the best sweet and crunchy almond topping.
• Perfect with a cup of coffee or tea!

TIPS FOR SUCCESS

• Butter the baking pan and lightly dust with flour, which will help to make removing the cake from the springform pan easy.
• Eggs yolks and egg whites separate best when they are cold.
• Save one of the egg whites for the toasted almond topping.
• Use the toothpick test to tell when the almond cake has finished baking; when just a few moist crumbs remain on the toothpick the cake is done.

PREP TIME: 15 minutes

BAKE TIME: 45 minutes

TOTAL TIME: 1 hour

INGREDIENTS:

Almond Cake 

• 1 ¼ cups all-purpose flour (156g)
• ¼ cup almond flour (28g) (I like Bob’s Red Mill)
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, melted and cooled (113g)
• 1 large egg
• 4 large egg yolks (save at least one white for the topping)
• 1 cup granulated sugar (200g)
• 1 teaspoon pure vanilla extract

Almond topping

• 1 ½ cups sliced blanched almonds
• 1 large egg white
• 3 tablespoons granulated sugar
• confectioners’ sugar (optional for dusting over finished cake)

INSTRUCTIONS:

1. Preheat oven to 325°F.
2. Lightly butter 9 inch spring form pan and dust with flour and tap out any excess.
3. In a medium bowl, whisk together the all-purpose flour (1 ¼ cups/156g), almond flour (¼ cup/28g), kosher salt (½ teaspoon), baking powder (½ teaspoon) and ground cinnamon (1 teaspoon). Set aside.
4. Melt the unsalted butter (½ cup/113g) and set aside to cool.
5. In a stand mixer with the paddle attachment, beat the egg (one large), egg yolks (4 large yolks) and sugar (1 cup/200g) on medium (speed 4 or 6 on a KitchenAid mixer) until thick and pale yellow, approximately 3 minutes.
6. With the mixer on low, add the flour mixture; mixing until well combined. Scrape up and down the sides of the bowl, and then mix in vanilla extract (1 teaspoon) followed by the melted butter. The batter will be quite thick and a bit sticky.
7. Adjust your mixer to medium speed and beat for 30 more seconds.
8. Spread the batter evenly in your prepared pan. The batter is quite thick; I use an off-set spatula.
9. Make the topping: Place the sliced almonds in a bowl. Lightly beat the one egg white in a small bowl until foamy and light.
10. Pour half of the egg white over the almonds and stir to coat them evenly. Discard remaining egg white.
11. Sprinkle the granulated sugar (3 tablespoons) over the almond and egg white mixture and toss to coat.
12. Spread the almond mixture evenly over the surface of your cake batter.
13. Bake 35-45 minutes until it’s golden brown on top and a cake tester come out mostly clean.
14. Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack.
15. Once cool dust with confectioners’ sugar, if desired.

Notes:

To serve: remove cake from the bottom of the spring form pan with an offset spatula and transfer to a serving plate or cake stand.

Wrap any left over cake and store at room temperature for 2-3 days.

Nutritional Info:

YIELD: 12 SERVING SIZE: 1

Amount Per Serving: CALORIES: 389TOTAL FAT: 21gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 13gCHOLESTEROL: 129mgSODIUM: 197mgCARBOHYDRATES: 44gFIBER: 3gSUGAR: 31gPROTEIN: 9g

 

 

Cornetti: the delicious recipe for making soft, fragrant Italian croissants like the bars

Cornetti (pronounced kr-neh-tee) is a delicious, sweet recipe for making Italian croissants. People usually enjoy at breakfast or even as a snack together with a cup of coffee or cappuccino. The Italian word cornetto means “little horn” in English and it stands for are soft leavened brioches made with a lemon and vanilla scented dough.

Said cornetto in the singular, it is a delicious and fragrant recipe like those you can find in the so-called Italian bars (café). You can enjoy a cornetto plain or filled with creams and fruit jams.

With a shiny surface, Italian croissants are made with genuine, simple ingredients such as flour, eggs, milk, butter and sugar. Thanks to the quick puff pastry technique, it is possible to save precious time, obtaining not too sweet nor buttery treats.

Italian cornetti are also called 8-ply croissants precisely because they are made up of eight layers of dough overlapped and stuffed with a delicate cream of butter and sugar. In this way you will avoid having to make the classic folds. The cream of butter should be very soft but not liquid, otherwise it will come out of the sheets, ruining the croissants.

Once you have the triangles of brioche dough, you can leave them empty or fill them with jams, custard or a chocolate spread. In any case, Italian croissants will be delicious and irresistible, the perfect treat to start the day in the best possible way.

Cornetti vs. Croissants

Cornetti are the Italian version of the classic French croissants. Cornetti are as soft as a brioche, but less buttery and rich than croissants yet denser and sweeter.

Another difference is that croissants are often flavored with vanilla and the grated peel of lemons or oranges, while typical French ones are not.

Tips for making Italian Croissants

You can flavor the dough with grated orange zest, cinnamon, vanilla, lemon or orange blossom.

Use high-quality ingredients for this recipe.

How to store Cornetti

Italian croissants can be stored at room temperature, in a special food bag, for 2-3 days. Before serving, heat them for a few minutes in the oven.

Can you freeze Cornetti?

You can also freeze baked or raw cornetti before the second leavening. Arrange them on a baking sheet, store them in the freezer and transfer them to plastic bags once solid. Thaw them at room temperature for 2 to 3 hours, then brush an egg yolk on top and bake cornetti as directed.

Ingredients:

FOR THE LEAVENING

• FLOUR 0: 70 g
• WATER: 70 g
• FRESH BREWER’S YEAST: 15 g

FOR THE DOUGH

• MANITOBA’S FLOUR: 230 g
• FLOUR: 230 g
• FRESH WHOLE MILK: 180 g
• EGGS: 2
• GRANULATED SUGAR: 100 g
• BUTTER, SOFTENED: 60 g
• LEMON, ZESTED: 1
• VANILLA EXTRACT: 1 tsp
• FINE SALT: 8 g

FOR THE BUTTER CREAM

• BUTTER: 70 g
• GRANULATED SUGAR: 70 g

FOR BRUSHING AND DECORATING

• EGG YOLK: 1
• MILK
• POWDERED SUGAR

How to make Cornetti Italian Croissants

Step 1

Prepare a leaven by mixing the flour with the water in which you have dissolved the brewer’s yeast. Double the volume, then add the remaining flour.

Step 2

Also combine all the other ingredients: eggs, sugar and milk. Work the dough and, when it takes on consistency, start incorporating the soft butter, a few pieces at a time, the salt and finally the flavorings.

Step 3

Work the dough until it is smooth and stringed (possibly with the stand mixer), form a ball and let it rise for 2-3 hours, until doubled in volume.

Step 4

When the dough has doubled in volume, it is ready to be used.

Step 5

Divide the dough into 8 equal pieces.

Step 6

Shape each of them into balls and let them rest for 10 minutes.

Step 7

Partially roll out each ball with a rolling pin on a lightly floured surface. Let rest for another 10 minutes.

Step 8

Roll out the sheets again until thin and as large as a flat plate.

Step 9

Spread the butter cream and sugar on each sheet.

Step 10

Overlap one sheet on top of the other after spreading the cream on the one below.

Step 11

Place the last sheet that will obviously not be brushed.

Step 12

Let it rest for 10 minutes, then seal the edges well and roll out the 8 sheets with a rolling pin until they are a few mm thick.

Step 13

Cut the resulting circle into quarters using a pastry cutter wheel.

Step 14

Divide each quarter into 3 parts to get 12 triangles.

Step 15

Make a small cut at the base of each triangle, then roll it tightly until you get a crescent shape.

Step 16

Place the Italian croissants on a dripping pan, lined with parchment paper, and let rise until doubled in volume, covered with cling film.

Step 17

When they are swollen, the croissants are ready to be baked

Step 18

Brush the cornetti with the egg yolk, beaten with a drop of milk.

Step 19

Bake the cornetti at 200°C/390°F for about 20 minutes. Take them out of the oven and let them cool.

Step 20

Sprinkle the Italian croissants with a little powdered sugar.

Step 21

Serve and enjoy cornetti.

 

Syn Free Ricotta Spinach Topped Chicken is the ultimate family meal. Tender Chicken breasts over a rich tomato sauce topped with garlicky ricotta and spinach. Yum!!

Ingredients:

• 4 Skinless/Boneless Chicken Breasts, raw (approx 160g/5.6oz per breast)
• salt and black pepper
• cooking oil spray

for the tomato sauce

• 1 onion, diced
• 1 clove of garlic, crushed
• pinch of mixed Italian herbs
• 1 cup (240ml) of crushed tomatoes (or passata)
• 1 tbs of tomato paste
• 1 cup (240ml) of chicken stock
• for the ricotta and spinach
• 2 cloves of garlic, crushed
• 3 large handfuls of spinach, roughly chopped
• 270g/9.5oz of ricotta – 3 HEa’s
• 15g of parmesan – 1/2 HEa
• 25g of mozzarella – 1/2 HEa
• 1 egg

Instructions:

1. Place the chicken breast on a chopped board, cover with cling film, and flatten down with a meat mallet/tenderizer, season both sides with salt and black pepper.
2. Spray a frying pan over a medium high heat with some cooking oil spray, once hot, add the chicken and brown till lightly golden on both sides. Remove and set aside.

For the tomato sauce:

1. Spray the pan with some more cooking oil spray, add the onion and garlic and fry for a few minutes to soften.
2. Add the crushed tomatoes, mixed herbs, tomato paste and stock, bring to a boil and reduce heat and simmer until the sauce reduces down and thickens.
3. Add this to an oven proof dish and spray all across the bottom. Then place in the chicken breast.

For the ricotta spinach:

1. Wipe the frying pan clean and spray with some more cooking oil spray.
2. Add the spinach and garlic and fry until the spinach just starts to wilt.
3. Remove from heat, add in the ricotta until all combined and then stir in the egg.
4. Spoon this over the top of the chicken.
5. Crumble the parmesan and mozzarella together and loosely scatter over the top.
6. Preheat oven to 180c/350f
7. Cover over the dish with foil and bake for about 20 mins, remove foil then continue to bake for another 10-15 mins, until the cheese on top has all melted and is lightly golden and chicken is cooked through.
8. Serve and enjoy!!

Notes:

This recipe is gluten free, Slimming World and Weight Watchers friendly

Extra Easy – 1 HEa per serving

Original/SP – 1 HEa per serving

WW Smart Points – 6 per serving

suitable for freezing

Nutritional Info:

Yield:4

Serving Size: 1

Calories385TotalFat12.7gSaturatedFat7.6gCholesterol88mgSodium497mgCarbohydrates12.4gFiber2.3gSugar5.1gProtein53.3g