vegetarian

Baked Eggs with Spinach & Tomatoes

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I initially came across this recipe when one of my members tagged me in one of those short recipe videos, I can’t remember if it was Tasty Food or something similar! I then saw this on Instagram on this lovely lady’s page (@whatsianeats check her page out for the most amazing plates of foods) and thought why not give it a go myself, it is such an easy way of making egg and beans. I served it with Slimming World chips that were seasoned with JD Seasonings Chips & Wedges seasoning. If you haven’t come across them do check out their website for all other spices and seasonings to add flavour to your meals.

My members absolutely them, there is such a huge range of products to choose from. I tend to buy the same ones, I guess I need to be a bit more adventurous with trying out different seasonings! What is fab about their products is that they are all Syn Free, so it is great for us Slimming World foodies and come with the easiest instructions on how to use them. I have been using the code ‘Slim20’ to get 20% off.

I used chilli baked beans in this recipe but you can replace them with regular beans if you prefer.

Serves: 1

Syns: FREE

Time Taken: 20 minutes

Difficulty: Easy

Baked Eggs with Spinach & Tomatoes

Baked Eggs with Spinach & Tomatoes

Ingredients

  • 1/2 tin Heinz chilli baked beans
  • Handful of baby spinach
  • 75g cherry tomatoes, cut in half
  • 1/2 tsp dried oregano
  • 2 eggs

Method

Preheat the oven to gas mark 6.

In a small shallow baking dish layer the spinach leaves at the bottom, followed by the beans and scatter over the cherry tomatoes.

Make 2 indents with the back of a spoon and crack an egg into each.

Scatter the oregano and some black pepper over the whole tray.

Cover with foil and bake in the oven for 15-18 minutes or until the whites are just set.

Sweetcorn Fritter with Salsa

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This is a recipe from the latest Slimming World magazine. It is so easy to make and it tastes amazing!

Serves: 4

Syns: FREE

Time Taken: 20 minutes

Difficulty: Easy

Sweetcorn Fritter with Salsa

Sweetcorn Fritter with Salsa

Ingredients

  • 6 large eggs
  • 340g can sweetcorn kernels, drained
  • 6 spring onions, finely diced
  • 1 green pepper, deseeded and diced
  • 1 red pepper, deseeded and diced
  • 3 tomatoes, diced
  • 1 red chilli, deseeded and diced (optional)
  • 1 tbsp tomato puree
  • Juice of 2 limes

Method

Beat the eggs in a large mixing bowl. Add the sweetcorn, half the spring onions and the green pepper. Season to taste.

Spray a large frying pan with fry light and pour the egg mixture to it. Cook it on a moderate heat for around 8 minutes. Once cooked on the bottom, place the pan under the grill and cook for a further 8 minutes or until cooked though.

For the salsa place the red pepper, the rest of the spring onions, tomatoes and the red chilli (if using) in a bowl. Mix the tomato puree to the lime juice before adding it to the chopped veg. Season to taste.

 

Chana Daal

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Another really simple and very easy to make recipe. All my recipes that state curry powder, I use a Bassar mixture. You can get it ready made from most Asian supermarkets or make your own! I don’t know how to make my own so I buy ready made. The one I buy is quite spicy hence why I only use a bit. You can adjust the level of spiciness to your taste.

Serves: 4

Syns: FREE

Time Taken: less than 1 hour plus soaking overnight

Difficulty: Easy

Channa Daal with Boiled Rice

Channa Daal with Boiled Rice

Ingredients

  • 250g channa daal, soaked in cold water overnight
  • 1 onion, chopped
  • 1/2 tsp cumin seeds
  • 1 tomato, chopped
  • 1 tsp ginger/garlic paste
  • 1.5 tsp curry powder
  • 1 tbsp tomato puree

Method

Fry the onion till golden with the cumin seeds. Add the chopped tomato, ginger/garlic paste, tomato puree and curry powder. Fry for around 5 minutes. Add hot water if the spices start to stick to the pan, season to taste.

Drain the water off the daal and add it to the spice mix. Add enough cold water plus a little extra to cover the daal and cook for 30-45 minutes on a low heat. If the daal is too dry, add water accordingly.

Pesto Style Sauce

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This is a really simple way of making a pesto style sauce you can have with pasta or chicken. I don’t have the exact measurements as I knocked this one up really quickly whilst my pasta was cooking. It tasted fine for me but I may tweak it a little bit more in the future, maybe just use the cream cheese with quark possibly? I don’t know yet but will be sure to post on here. I used some of it for my pasta and the leftovers was used for stuffing chicken breasts.

Serves: 2

Syns: FREE if using the cheeses as healthy extra A choice

Time Taken: less than 10 minutes

Difficulty: Easy

Ingredients

Handful of fresh spinach leaves

Handful of fresh basil leaves

1 x 35g Philadelphia light cream cheese

2 x Laughing Cow Blue Cheese triangles

Garlic powder

Seasoning to taste

Method

Mix all the ingredients together adding a little bit of water to it and blitz it altogether using a handheld blender.

Pesto Pasta

Pesto Pasta

Pesto-Stuffed Chicken

Pesto-Stuffed Chicken

 

Carrot & Lentil Soup

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I’ve had this recipe saved in my scrapbook for a very long time, I can’t remember where I got it from but it was online. I love the fact that it is super easy to make and it is perfect if you are following Extra Easy SP.

Serves: 4

Syns: FREE if using milk as part of your healthy extra A choice

Time Taken: less than 30 minutes

Difficulty: Easy

Carrot and Lentil Soup

Carrot and Lentil Soup

Ingredients

  • 600g carrots, coarsely grated
  • 140g red lentils
  • 1 tbsp cumin seeds
  • 1 tsp red chilli flakes
  • 1lt vegetable stock
  • 125ml milk

    Method

    Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened.

    Whizz the soup with a blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste.

    Sweetcorn Soup

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    One of my favourite soups from the Slimming World ready meals frozen range is the Sweetcorn Chowder soup, it is super delicious. So I though I’d try to recreate my own version of it and it came out quite nice! Here’s the recipe below.

    Serves: 2

    Syns: FREE

    Time Taken: 30 minutes

    Difficulty: Easy

    Sweetcorn Soup

    Sweetcorn Soup

    Ingredients

    • 1 medium potato, peeled and chopped
    • 2 celery sticks, chopped
    • 1 tin of creamed sweet corn
    • 1tsp dried basil
    • 1 tsp chilli flakes
    • 1 stock cube

    Method

    Put the potato, celery and stock cube in a pan with enough water and cook for about 15-18 minutes till the potato is cooked.

    Once cooked, blitz. Add the basil, chili flakes and tinned sweetcorn and cook for a further 5 minutes. Adjust any seasoning if needed.

    Vegetable Risotto

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    You can add anything to the risotto, meat, fish or other veggies of your choice. I kept it really simple by using what I had in the house. Adding the dairylea cheese triangle at the end gives this risotto a lovely creamy texture. One triangle is 1.5 syns only or you can use it as part of your healthy extra A choice (5 triangles) making this dish completely Free!

    Serves: 2

    Syns: FREE

    Time Taken: 30-45 minutes

    Difficulty: Easy

    Vegetable Risotto

    Vegetable Risotto

    Ingredients

    • 125g risotto rice
    • 500ml chicken stock, use more if needed
    • 1 tsp dried mixed herbs
    • 1 shallot, finely chopped
    • 1 celery, finely chopped
    • 1 red chilli, chopped
    • Handful of frozen peas
    • Tinned sweet corn
    • Artichoke hearts
    • 2 dairylea blue cheese triangles (optional)

    Method

    Spray a pan with fry light and fry the shallot, celery, chilli and rice for 5 minutes.

    Mix the dried herbs into the stock. Add the stock, a little at a time, to the rice whilst mixing it throughout.

    Keep mixing the rice until all the stock has been used. If the rice still feels too Al dente, add more stock if needed.

    Add the veggies and cook for a further 5 minutes, mixing all the time.

    Add the cheese triangles, if using, and stir till melted into the rice. Serve the risotto immediately.

    Vegetarian Scotch Eggs

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    You can make these scotch eggs syn free if using the Linda McCartney’s Red Onion & Rosemary sausages, I prefer the ones that are 0.5 syn each (pictured below).

    Makes: 3

    Syns: 1 syn each

    Time Taken: 25 minutes

    Difficulty: Easy

    Linda McCartney Sausages

    Linda McCartney Sausages

    Ingredients

    • 1 pack of 6 Linda McCartney Vegetarian Sausages, defrosted overnight
    • 3 boiled eggs

    Vegetarian Scotch Eggs

    Vegetarian Scotch Eggs

    Method

    Place the sausages out of the box in a bowl to defrost overnight in the fridge.

    Once the sausages are defrosted, mash them all up.

    Boil the eggs to your liking, I keep them with a soft yolk as the eggs will go in the oven later and I don’t like overcooked eggs!

    Once the eggs are boiled, peel them and use the vegetarian sausage ‘meat’ to wrap around each egg. The sausages will stick to your hands a bit but keep wrapping it all around the egg. 2 sausages are enough to cover 1 egg.

    Once all the eggs are done, place them in a pre-heated oven and cook for around 10-12 minutes, turning them halfway.

    Hartley’s 10 Cal Jelly Pots

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    Who knew that a simple jelly pot could lead to many debates on my social media platforms!

    Many slimmers may have recently come across the Hartley’s 10 cal jelly pots. I’ve been having them for a few years now since I was a SW member.

    I didn’t think that posting a picture of it recently would cause such a stir with so many people doubting the jelly was suitable for vegetarians as the pot does not have a ‘suitable for vegetarians’ label which is fair enough, but I always check food labels before buying them! I check for two things:

    1. Ingredients
    2. Syns

    I would not knowingly eat and post/share food that I would not be allowed to eat in my halal diet. I hope this post will help those that may need more clarification. I have included below a response from an email from Hartley’s. If in doubt please do your own research and contact them yourself.

    “Thank you for contacting Hartley’s about our jelly range.

    Most of our jellies are not suitable for vegetarians. Our tablet and powdered jellies, designed to be made at home, contain gelatine. Some of our Ready to Eat jellies contain the colouring Carmine, which is an animal product.

    The jellies we have which are suitable for vegetarians are:

    Hartley’s Pineapple in Jelly 175g
    Hartley’s 10 Cal Mango & Passion Fruit Flavour Jelly 175g
    Hartley’s 10 Cal Blueberry & Blackcurrant Flavour Jelly 175g
    Hartley’s 10 Cal Raspberry Flavour Jelly 175g
    Hartley’s 1 Fruit Portion Mango Jelly 175g
    Hartley’s Blackcurrant Flavour Jelly 125g
    Hartley’s Lemon & Lime Flavour Jelly 125g
    Hartley’s Pineapple Flavour Jelly 125g
    Hartley’s No Added Sugar Jelly Blackcurrant Flavour 115g
    Hartley’s No Added Sugar Jelly Apple Flavour 115g

    I hope that this information helps. If you would like to discuss your concerns, or have any questions, please call me or one of my colleagues on 0800 022 4339. We are available between 9.00am and 5.30pm, weekdays excluding Bank Holidays.”

    Hope this clears up any misunderstanding. Here’s how I like to enjoy my favourite Hartley’s 10Cal jelly pot – with a squirt of light squirty cream topped with 100’s & 1000’s, a raspberry and a SW Double Choc Hifi light bar. Sooo nice!

     

    Hartley's 10Cal Jelly

    Hartley’s 10Cal Jelly

    Aldi Yogurt

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    I have to admit when it comes to yogurts I am extremely fussy! I absolutely love the Alpro ones so when my members raved about this Aldi yogurt, I was a little dubious. I have to admit that I was pleasantly surprised that it tasted quite nice!

    I love coffee and it is so difficult to find syn free yogurts that are suitable for vegetarians as well. I wasn’t expecting it to be as thick as it was for some reason.

    Although it was nice, I don’t think I would be rushing out to stock up on them. I do have so many Alpro yogurts in my fridge that will last me for another couple of weeks.

    These were at a bargain price of only 30p!!

    Brooklea Light Skinny Latte Yogurt

    Brooklea Light Skinny Latte Yogurt

    Do you have any favourite yogurts? Please comment below with your favourites so that I can try something new.