All I ask is if you use my recipes on a social media platform please can you credit back to my blog, I try my best to credit others when I use theirs if I can find someone to credit, so would appreciate others doing the same. Many thanks!
Instagram - doylie_sw
Saturday, 2 December 2017
Fake Jelly Sweets
Thursday, 23 November 2017
Syn Free Hash Browns
800g of raw potato
1 tsp of fine sea salt
½ tsp of onion powder
Fry light
METHOD
Preheat oven to 230c
Peel potatoes
Place in a saucepan, cover with water
Parboil Potatoes for 5 mins, bring to boil, then turn off heat and leave for 5 mins.
Remove and Run under cold water
Grate the potatoes in a bowl
Place in a clean kitchen towel and pat to remove any excess moisture.
Place back in the bowl, add salt and onion powder and mix to combine
Now I use the silicone moulds used for mini quiches etc but you could just use a baking tray if preferred
Shape the hash browns, flattening down as you do.
I made 12 out of this
Spray over the top with spray oil.
Place in the oven and bake At 180 for approx 25 mins, remove carefully flip over, spray again and place back in the oven for another 25 mins or until golden and crispy.
Thursday, 19 October 2017
Orange Mousse - 0.5 Syns Each
Starting with these little Orange Mousses! These work out at 0.5 syns per pot and the flavour can easily be changed. (the recipe I used was for strawberry but silly me didn't realise I had no strawberry jelly crystals!)
Ingredients
1 sugar free Hartleys jelly crystals sachet (1.5 syns)
250g fat free Natural Yoghurt
1 Muller Light
Method
Make up the crystals with 60ml of hot water and stir.
Once mixed add the Natural Yoghurt and the Muller Light and stir thoroughly.
Pour into your pots and pop in the fridge to set
It's that easy!
Obviously I used an Orange Muller because I used orange jelly, but these could easily be changed to suit what you have in!
Saturday, 30 September 2017
Spice N Tice Rubs
Friday, 1 September 2017
Slimming World Katsu Curry
This recipe serves 4 so please adjust accordingly :)
Ingredients for the chicken
4 skinless chicken breasts
240g fresh wholemeal breadcrumbs
1 egg, beaten
Salt and black pepper
For the curry sauce
1 large onion, chopped
1 courgette, chopped
2 carrots, chopped
4 cloves of garlic, crushed
1 tsp fresh ginger
1 tsp turmeric
2 tsp cumin
2 tsp coriander
1 tsp chilli powder
1 tbsp sweetener
1 tbsp soy sauce
1 litre chicken stock
1 bay leaf
1 tbsp fat free fromage frais
Low calorie cooking spray
Method
Add the onion, garlic and ginger to saucepan on medium heat and cook for 3 minutes or until the onion is softened.
Add the carrots and courgette and fry for 4-5 minutes.
Add the turmeric, cumin, coriander, chilli powder and sweetener and stir.
Add the stock, soy sauce and bay leaf and bring to the boil.
Reduce the heat and simmer for 30 mins.
While the sauce is cooking, preheat your oven to 180°C
Season the breadcrumbs with salt and pepper.
Place each chicken breast in some clingfilm and flatten with a rolling pin or meat tenderiser.
Remove the clingfilm and dip the chicken in the egg, then coat with breadcrumbs and place on a baking tray sprayed with low-calorie cooking spray.
Bake in the oven for 15-20 minutes or until the chicken is cooked through.
For the sauce remove the bay leaf and pour the contents of the saucepan into a blender.
Blitz until it becomes a thick, smooth sauce and stir in the fromage frais.
To serve, slice the chicken breast into pieces, spoon over the curry sauce and serve with rice.
This was absolutely beautiful, I'd highly recommend it to anyone. It's completely syn free if using the breadcrumbs as your B choice which is what I did.
Saturday, 13 May 2017
Easy Chicken Curry
Ingredients
Low calorie cooking spray
3 garlic cloves
2 large onions
½ green pepper and ½ red pepper, deseeded and chopped in chunks
4 skinless chicken breasts
400g tin chopped tomatoes
225ml chicken stock
2 heaped tsp of curry spice (mild, medium or hot - your choice)
Fat free natural yogurt
Method
Place the chicken on a plate, season well and set aside.
Spray a frying pan with low calorie cooking spray and place over a medium heat.
Add the onion, mushrooms and peppers and stir-fry for 5-6 minutes or until starting to lightly brown.
Stir in the garlic, curry powder and stir-fry over a high heat for 1-2 minutes.
Add the chicken and cook for 2-3 minutes until sealed, then add the tomatoes and stock.
Bring to the boil, cover tightly, reduce the heat to low and allow to simmer gently for 40-45 minutes, stirring occasionally until the chicken is cooked through.
Remove the frying pan from the heat, adjust the seasoning to taste and swirl in some fat free natural yogurt.
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Wednesday, 10 May 2017
Slow Cooker Spag Bolognese
Monday, 24 April 2017
Salted Caramel Loaf
8 syns for all of it so 1 syn a slice when cut into 8 :)
All I ask is if you use my recipes on a social media platform please can you credit back to my blog, I try my best to credit others when I use theirs if I can find someone to credit, so would appreciate others doing the same. Many thanks!
Ingredients:
50g self raising flour
10g sweetener
4 eggs
2 caps of salted caramel flavouring
Method:
Separate eggs.
Add the flour, sweetener and salted caramel flavouring to the egg yolk.
Whisk the egg white until stiff and fold into the mixture.
Add to mould and bake on 160 for 25 mins.
Leave to cool then slice.
All I ask is if you use my recipes on a social media platform please can you credit back to my blog, I try my best to credit others when I use theirs if I can find someone to credit, so would appreciate others doing the same. Many thanks!
Saturday, 8 April 2017
Weetabix Cake
This recipe is for 2 B choices so half of the cake is your B choice for the day or if your doing SP you could have it all. There is also 7 syns worth of dried fruit (50g) so 3.5 syns per half.
Ingredients
4 weetabix
1 muller light
50g dried fruit
2 eggs
1 tbsp of sweetener (optional)
Method
crush Weetabix into fine powder
add muller light of your choice (I used banana and custard)
add eggs and sweetener and combine then add dried fruit and stir through
put into loaf tin and cook for 20 minutes
I then turned it over and cooked a further 20 minutes as it looked soggy
leave to cool then slice and serve.
Half of the cake is your B choice + 3.5 syns
Saturday, 1 April 2017
Slow Cooker Lasagne
I tried a little bit last night and it tastes amazing, I'm excited for tea later. I made it for 4 large portions and it is your A choice (for the Mozzarella) and 1 syn for the extra cheese I sprinkled on top, but if you miss this off then it is just your A choice.
I definitely need to try some more of their recipes because each one I have tried so far I've absolutely loved!
Monday, 6 March 2017
SW Quiche
Ingredients
1 small tub of fat free cottage cheese (with sweet chilli & grilled pepper)
6 eggs
Ham (sliced up)
Onions (sliced)
Mushrooms (sliced)
Chopped tomatoes
Method
Fry off mushrooms and onions and place in moulds
Combine eggs with cottage cheese and season
Add ham to moulds
Pour over egg/cheese mix
Add tomatoes to top if wanted
Cook on 180 for 40 mins
As easy as that!>
Tuesday, 28 February 2017
Cous Cous for Breakfast!
I simply added 100ml of boiling water to 100g of cous cous, added some salted caramel essence as I didn't have any vanilla and left for 5 mins to soak it up. It's as simple as that. You could obviously use different flavourings etc to suit you and I'll definitely be trying others.
I then simply added my muller light and my raspberries.
I made this at 7.45 am using frozen raspberries and ate it at 9.30am so even if you forget to do it the night before it can be thrown together in the morning, I imagine it soaks up a lot more overnight but it was still enjoyable!
Saturday, 25 February 2017
Low Syn Chocolate Cake
4 eggs
1-2 teaspoons vanilla extract
1 tbsp of Sweetener
3 Options Choc Orange Sachets (6 syns)
Method:
Preheat over to 185°C (fan)
Spray a little Frylight in a loaf tin and line with greaseproof paper
Separate the eggs and in one bowl, mix the egg whites until they form soft peaks.
In another bowl, mix the other ingredients together – the eggs yolks, sweetener, vanilla and cocoa. You may find the mixture a little stiff so it’s OK to add a little splash of water at this stage.
Fold in the egg whites, a little at a time.
Pour mixture into your tin.
Bake for 25-30 minutes.
Tuesday, 7 February 2017
Campfire Stew
Ingredients
1 small gammon or pork joint
1 chopped onion
2 chopped peppers (or I just used some frozen ones)
3 crushed garlic cloves
1 tbsp paprika
2 tins of baked beans
6 tbsp tomato puree
1 chopped red chilli (or tsp or chilli powder)
Method
Place all ingredients in slow cooker and cook on low for 6 hours, separate the gammon with forks before serving
All syn free and really filling! Could easily be served on its own or with chips/rice/jacket etc
Friday, 3 February 2017
FREE FOOD FEBRUARY - TASTER
I've made some Loaded Slow Cooker Potatoes that are SYN FREE if using your cheese allowance! The original recipe I found can be seen here
I've made a few tweaks to make sure it works out as syn free so I will post my recipe below...
Ingredients
Frylight
1kg of baby potatoes, halved and quartered if large
120g of Cheddar Cheese (this recipe serves 4 so if split into 4 would be your A choice (you could use the lighter cheddar if you wanted more)
2 tsp of garlic granules
8 bacon medallions, cooked and thinly sliced
2 bunches of spring onions, chopped
2 tbsp. paprika
Salt flakes
Black pepper
Method
Line a slow cooker with foil and spray with frylight.
Add half the potatoes, half of the cheese, half the garlic, half of the cooked bacon, half the spring onions, and half the paprika
Season with salt and pepper
Repeat
Cover and cook on high until potatoes are tender, 5 to 6 hours. (The bigger your potatoes, the longer they'll need.)
About 20 to 30 minutes before serving, top with remaining cheese and bacon
Wednesday, 1 February 2017
Joe Wicks Beef & Mushroom Pie
*PLEASE NOTE: I substituted some ingredients as listed below and I also halved the rest as I made it for 2 people rather than the 4 suggested servings*
Ingredients
2tbsp coconut oil - I used coconut frylight
1.25kg rump steak, chopped into large chunks - I used diced beef so cooked it longer
1tsp butter - didn't use
1 onion, diced
2 celery sticks, diced
1 carrot, diced
12 mushrooms, roughly chopped
2 sprigs of thyme
1 bay leaf
1½tbsp tomato purĆ©e
1½tbsp Worcestershire sauce
500ml beef stock
1tbsp cornflour - didn't need
large handful of parsley, roughly chopped
4 sheets of filo pastry - I used 1 sheet between 2 making it 3 syns each
drizzle of olive oil - didn't use
Method
Preheat oven to 190°C, Gas mark 5.
Melt half of the coconut oil in a large pan or casserole dish over a high heat.
Add half the meat, brown it all over and remove to a plate.
Repeat with the remaining coconut oil and meat.
Dollop the butter in the pan and melt it over a medium to high heat.
When bubbling, fry the vegetables, stirring occasionally, for about 5 mins.
Drop in the herbs and fry for another minute.
Return the cooked meat to the pan and squeeze in the tomato purƩe.
Stir-fry for 1 min and then pour in the Worcestershire sauce and stock.
Bring to a gentle simmer.
Mix the cornflour with 1tbsp water and stir into the beef mixture until thickened.
Tip the lot into a baking dish and leave to cool for 10 mins.
Crumple the filo pastry sheets into loose balls and cover the top of the stew.
Drizzle the pastry with olive oil and bake for 20 mins, or until it is browned and crisp.
Tuesday, 31 January 2017
Porky Light Sausage Rolls
Ingredients
4 Porky Light Sausages (2 syns)
150g Pork Mince 5%
1 small onion, chopped
100g cooking apple, chopped (1.5 syns)
Sage, Salt & Pepper
1 39g filo pastry sheet (6 syns)
1 egg
Method
Deskin the Porky Lights and put in bowl,
Add all ingredients apart from pastry (save a little egg wash) and then combine thoroughly
Fold out the pastry sheet and then create a sausage along one of the sides (lengthways)
Slowly roll the pastry up and then use the remainder of the egg wash to seal the edge at the other side.
I cut it at this point into three, mainly because the pastry split slightly - I would recommend slicing it up into however many piece you would like at this point to ensure it cooks thoroughly.
Cook in the oven for approx 45 on 160 - I find it cooks better on a lower heat as if it's too high the pastry will just burn.
The total for this recipe is 9.5 syns so please split this into however many you decide to slice your piece into. I got 11 pieces out of mine but chose to count them as 1 syn each purely for ease. The choice is yours.
If you use this recipe could you kindly credit this blog post or just link back to it.
Hope you enjoy! X
Monday, 30 January 2017
Italian Chicken And Tomato Soup
Ingredients
1 onion, peeled and finely chopped
2 carrots, peeled and grated
2 lean back bacon rashers, all visible fat removed, finely chopped
2 large skinless and boneless chicken breasts, cut into thin strips
600g canned chopped tomatoes
400ml chicken stock
1 tbsp chopped rosemary
Finely grated zest and juice of 1 lemon
Salt and freshly ground black pepper
Chopped fresh flat-leaf parsley, to garnish
Method
Place the onion, carrots and bacon in a large non-stick saucepan and stir-fry for 2-3 minutes.
Add the chicken, tomatoes, stock, rosemary and lemon zest and juice.
Bring to the boil, stir, then cover and simmer on a medium heat for 15 minutes, stirring occasionally.
Season to taste and serve sprinkled with chopped parsley if you want to.
Sunday, 29 January 2017
Spaghetti Carbonara
Ingredients
1 chicken breast
2 bacon medallions
Egg noodles (dried - I had no spaghetti)
Light Philadelphia Cheese
Spinach
Garlic granules
Mustard powder
Fry light
Method
Spray a pan with fry light
Slice the chicken and bacon into little chunks
Add to pan and sprinkle with garlic granules and mustard powder along with a little salt and pepper
Boil spinach and egg noodles in a pan
Once cooked drain the noodles and spinach add a little bit of the cheese and mix
Mix the rest of the cheese with the bacon/chicken
Add salt and pepper to taste
Serve
Simple!
Wednesday, 25 January 2017
What Makes Me Proud
So the #swphotochallengejanuary for today was 'makes me proud'... This might just be a picture of a food diary (from Fox And Moon by the way!) and a SW book to some, but to me, still doing Sliiming World is what makes me proud. It's taken me a good while to get where I am and I'm still a way from where I want to be but the fact that I haven't thrown the towel in when it hasn't gone my way is what makes me proud.
I genuinely love Slimming World, it's changed my life. I love cooking again, I've tried fruit and veg I'd never have dreamed of putting on my plate. I've made friends that I'd never have met otherwise, I'm in a happy place, and I try and help and support anyone else wanting to do the same. The love and support that Slimming Worlders have for each other is amazing and I'm so proud to be a part of that. If I had the time and the money I would train to be a consultant without a doubt. Maybe one day! ❤️
Tuesday, 24 January 2017
KFC Chicken And Gravy
I even picked up some for the girls at group as it's the only place i've been able to find it as yet! I currently have 15 boxes all allocated to different members and I need about 6 more. I feel like some kind of drug dealer!
ANYWAY! armed with this new gravy I thought it was only right that I tried it out with the good old KFC Inspired Chicken...
Ingredients for KFC Chicken
Chicken Breasts
1tsp of dried oregano
1tsp of garlic salt
3tsp of paprika
Black pepper
Pinch of salt
Pinch of ground ginger
An egg
Smash
Method
Combine the spices with the smash
Cut up the chicken
Beat the egg in a bowl and then dip the chicken in the egg followed by the spice & smash mix
Cook in the oven for approx 20 mins on 180 degrees
Turn and cook for approx 15 or until golden brown.
To make the gravy...
According to the box 50g of powder makes 270ml, and according to the app 100ml is 3.5 syns.
I made it up as directed on the box and this filled 3 ramekins (see picture), I would reduce the water ratio going forward to make it thicker but obviously that won't affect the syns. I had one ramekin so would still syn this at 3.5 syns for the portion I had.
Saturday, 21 January 2017
Chicken & Doner Kebab Fakeaway
I used the BFree Pitta as my B choice and it was 3.5 syns for the Garlic Mayo but everything else was prepped using syn free methods!
Ingredients for Doner Meat:
1tsp dried oregano
1tsp dried herbs
1tsp garlic powder
1tsp onion powder
1/2tsp cayenne pepper
1tsp salt
1tsp black pepper
500g extra lean beef mince
To make the Tandoori Chicken:
Ingredients for Doner Meat:
1tsp dried oregano
1tsp dried herbs
1tsp garlic powder
1tsp onion powder
1/2tsp cayenne pepper
1tsp salt
1tsp black pepper
500g extra lean beef mince
Method:
Combine all ingredients
Shape into a loaf and place on baking tray
cook in oven (180c) for 1 hour, turning over half way through
Remove from oven and wrap in foil, leave for 10 minutes to rest
Combine all ingredients
Shape into a loaf and place on baking tray
cook in oven (180c) for 1 hour, turning over half way through
Remove from oven and wrap in foil, leave for 10 minutes to rest
To make the Tandoori Chicken:
Combine Natural Yoghurt with the juice of half a lime add some tandoori powder then marinate chicken and leave in the fridge for a few hours to marinate.
Then place under grill until cooked - turning half way!
The carrot chips were just placed in the oven with a sprinkle of paprika whilst the doner meat was cooking I usually cook them for approx 40 mins.
Absolutely stuffed and feeling great that I've only used 3.5 syns for all of that. It really felt like I was having a takeaway!
Thursday, 19 January 2017
Salted Caramel Loaf Cake
Ingredients:
100g self raising flour
4 eggs
Salted caramel flavouring
1 tbsp Sweetener
Method
Separate eggs
Combine the egg yolks, sweetener, salted caramel and flour
Whisk the egg whites into firm peaks
Fold in the egg whites
Cook for approx 25 mins or until golden brown
Enjoy
The whole cake is 16 syns so if you slice it into 8 each slice would be two syns etc. Please adjust syn amount to suit your slices.
Obviously it will never be as amazing as a full fat million syns a slice cake but I think it's a good substitute!
Chocolate Orange Baked Oats
Ingredients
40g Oats
Chocolate Orange muller light
1 Egg
Sprinkle of sweetener
Tsp of orange essence
Choc Shot orange spice
Method
Combine all ingredients apart from the Choc Shot
Pour into mould
Cook for 15 mins on approx 180
Take out and then syringe choc Shot into centre (or make a hole in the middle and pour in)
Cook in the oven for approx 45 mins on 150 approx
I find cooking it for longer at a lower temp makes it more cake like and doesn't go soggy.
Enjoy hot or cold
Enjoy hot or cold
This recipe is 1 syn if you use the Oats as your b choice (the syn is for the choc Shot) or 7 syns if not using Oats as b choice
Wednesday, 18 January 2017
Lunch Ideas
As you'll have seen from a recent post I tried the Pea & Ham soup and had that for lunch again yesterday but I've frozen the rest before I get sick of it like I do if I eat the same thing all week...
I whipped up a spicy tomato soup last night so I could have a 'speedy lunch' today. I love that I've picked up the basics of Slimming World and have the confidence to adapt them and make my own recipes up now.
For this I simply used:
Chopped tomatoes
Several pickled onions
Mini tin of baked beans
(like the speedy tomato soup uses)
Chicken stock cubes (as I didn't have any veg ones left)
JalapeƱos
Tsp of Lazy Garlic
Tsp of Lazy Chilli
Just brought it all to the boil and let simmer for about 20 mins then used my hand blender to blend it all.
So Simple and it gave the usual tomatoey soup a lovely kick. All of it is syn free and I thoroughly enjoyed it. I've got enough for a second portion too which is always handy!
I find potato and leek and those sort of soups really bland and boring but if anyone has any recipes that have a kick to them I'd love to know about them!?
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Monday, 16 January 2017
Slimming World Nacho Feast
Ingredients
2 baking potatoes, cut into wedges
Low-calorie cooking spray
Salt and freshly ground black pepper
250g lean beef mince (5% fat or less)
1 onion, sliced
1 red pepper, deseeded and finely chopped
230g can chopped tomatoes
1 tsp cumin
2 tsp fajita seasoning
1 tsp paprika
2 tomatoes, roughly chopped
150g tube Primula Light Cheese
Fresh green Jalapeno chillies, finely chopped (optional)
Method
Preheat your oven to 200°C/180°C Fan/Gas 6.
Put the wedges on a non-stick baking tray, spray with low-calorie cooking spray and season.
Bake for 25 minutes, then turn, spray again and bake for a further 25 minutes until golden.
Meanwhile, spray a frying pan with low-calorie cooking spray and place over a medium-high heat.
Add the mince and stir-fry for 10 minutes, then add the onion and cook for 5-6 minutes, or until softened.
Add the pepper and cook for 2-3 minutes, then stir in the canned tomatoes.
Sprinkle in the cumin, fajita seasoning, paprika and a few twists of black pepper.
Cook for 10-15 minutes, until most of the liquid has evaporated.
Stir in the fresh tomatoes.
Remove from the heat.
Preheat your grill to high.
Tip the wedges into an ovenproof dish, spoon over the mince and squeeze over the Primula Light Cheese.
Sprinkle with the chillies, if using, and grill for 8-10 minutes, or until the cheese starts to brown.
Divide between 2 plates and serve.
This recipe would be syn free if you are using your A CHOICE for the primula light otherwise you would need to syn this so please amend accordingly :)
Sunday, 15 January 2017
Porky Lights & Comfort Food
So I finally got hold of these Porky Light sausages that everyone is raving about. I even bought 5 packs because of how many people have raved about them... so I was hoping they would be good!
I decided to make Sausage and Mash for tea on Friday night. The total for this entire meal was 1.5 syns (for the sausages at 0.5 syns each) and I'd have thought I was eating full fat, meaty sausages. They were fab! I added some milk from my A choice to my mash and I cooked off some mushrooms and onions with stock and hot water which in turn acted like a gravy. I was thoroughly impressed with the quality of them and will definitely be stocking up my freezer!
I then had some more on Saturday morning just to make sure I was sure I liked them obviously... I can't fault them at all I just wish they were a little cheaper. But i'm more than happy to pay £2.25 per 6 sausages if they taste like that!
I may have also then had two on Sunday morning with my cooked breakfast... Definitely a winner in this house!
Saturday, 14 January 2017
Pea & Ham Soup
Ingredients
1 bag of Frozen Garden Peas
Chicken Stock Cubes (I used 3)
Dried Mint
Salt & Pepper
1 Ham or Gammon Joint (I used a smoked Gammon Joint)
Method
Add peas to pan and cover with boiling water.
Add stock cubes and dried mint (do it to taste I added 1 tsp to start)
Add Salt & Pepper to taste
Bring to boil and then simmer for approx 20/25 mins
Leave to cool slightly and then blend
Add seasoning if needed
For the Gammon Joint I simply put the joint in the slow cooker and cooked on high for approx 3.5 hours and then shredded and stored in a separate container. This is so I can add as much or as little as I like.
All of this is syn free and perfect for an SP Day which is why I ended up making it to be honest! Will definitely be making it again at some point.
Friday, 13 January 2017
Hartleys Jelly
I went to stock up on some in ASDA and found they only had the below flavours left and the shelves were almost empty so it appears i'm not the only one loving these right now!
Thanks Hartleys!
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