Omelette for breakfast

Credit : http://vicki-kitchen.blogspot.com

This post was inspired by someone telling me she didnt make omelettes cos they always went rubbery, didnt cook properly, burnt or wasnt sure what to do about the fillings. So anyway this is how I make mine ...

Omelettes are a perfect breakfast for slimming world lots of filling protein and you can stuff them with lots of superfree vegetables too as well as ham, lean bacon, leftover chicken anything really use your imagination!

Pre cooking the filling if using vegetables is important as they wont have time to cook inside the omelette if added raw. I usually cook them in a little spray oil until just cooked (mushrooms in this case) then set aside and add at the end of the cooking .

I thought the best way to show how I make my omelettes was in pictures so here you go..

I use 2 large free range eggs beaten well with some salt and pepper there is no need to add milk and spray a small non stick frying pan with spray oil and place over a medium heat. Be careful not to have the heat very high or the bottom will burn (ouch) before the top is starting to set.

Let it sit for a bit until the omelette starts to cook around the edges (see pic) then just push the edges in gently with a plastic spatula or fish slice till it sort of wrinkles (ok weird choice of words but seems to explain what I mean) .




Let it sit for a little bit longer until the top is almost cooked then place the filling on top and again leave for a minute or so so the filling warms up a little and the base of the omelette is golden brown. Dont be afraid to use the plastic spatula or fishslice to lift up the edge and peek underneath to see if the base is brown.

Finally carefully tip onto a warm plate and serve. I had this for breakfast with baked beans to be extra filling.

Enjoy xx 
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Thai red curry (slimming world friendly)

Credit : http://vicki-kitchen.blogspot.com
I LOVE Thai curries but the syns can be high especially with all that coconut milk. This recipe means you can have a lovely curry pretty quick and very tasty for only a few syns.

Thai red curry

4 x chicken breasts (diced)
250 ml chicken stock
100ml light coconut milk
2 tbsp red thai curry paste
big handful of frozen green beans
1 tin bamboo shoots (drained)
spray oil




In a wok or large frying pan  spray with the spray oil and fry the chicken until it is coloured light brown then add the curry paste and fry for a few more minutes.

Add the stock and coconut milk and simmer for 20 minutes on a low heat then add the vegetables and cook for another 5 minutes.

Serve over boiled rice , Serves 4 and only 1  1/2 syns per portion. If you dont like green beans or bamboo shoots try beansprouts and mushrooms or any vegetables you might fancy .

My Friday night favourite!!


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Quick beef stir fry (slimming world friendly)

credit : http://vicki-kitchen.blogspot.com/
This is a perfect super quick after work dinner. Stir fry sauces bottles or sachets can be quite high in syns buts its very easy to make your own which taste just as good for only 1 syn  . Stir fries are a brilliant way to get your 1/3 of a plate superfree vegetables too.

I served this with plain boiled rice tonight but its really good with egg noodles . All supermarkets sell packs of ready prepared sliced vegetables for stir fries and oyster sauce is readily available but if you do have access to a chinese supermarket you can get HUGE bottles of oyster sauce and soy sauce really cheaply and so can stock up and they last for ages. 



Personally I feel that ginger and garlic paste makes the world of difference in both Chinese and Indian cooking and I tend to use the frozen ones as there is no added oil and it makes it so quick and easy to use.   I buy mine in ASDA but think other supermarkets sell these and they are much better in my opinion than the ones in jars.

I used beef today but you could use chicken breast or lean pork strips or prawns if you prefer and for a vegetarian version you can buy vegetarian oyster sauce (bought some for my daughter in Waitrose) and use quorn or soya chunks instead of the meat. 



Quick beef stir fry

• 4 x lean thin steaks (cut into strips)
• 1 pack stir fry vegetables
• 4 tbsp oyster sauce
• 2 tbsp light soy sauce
• ginger and garlic paste (2 cubes if using frozen or else 1 crushed clove garlic and 1 inch piece grated fresh ginger)
• spray oil

Spray a wok or large frying pan with spray oil and stir fry the beef strips until browned , add the garlic and ginger and fry for a few more minutes.

Add the vegetables, soy sauce and oyster sauce and stir fry for a few minutes (not too long you want the vegetables to still have some crunch) .

Serve over boiled rice or egg noodles. It is just 1 syn per serving... enjoy xx

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Marmite roasties love them or hate them

Credit : http://vicki-kitchen.blogspot.com
Its the age old problem, Marmite? love it or hate it? I confess I'm a lover of this savoury yeasty spread and when I saw this on a unofficial slimming world page had to have a try of it. (Sorry cant find the original poster of the recipe but I thank you) . Easy as anything and very savoury, I made them to go with a roast chicken dinner...yumm

Marmite roasties

1 bag new potatoes ( I used anya potatoes)
1 tbsp marmite
spray oil

Boil the potatoes for 5 minutes in salted water then drain and add the tbsp of marmite, Place a lid on and shake the pan well so the marmite melts onto the potatoes.

Tip into a roasting tin and spray with oil then roast on 220/ 425/ gas 7  for 30 -40 minutes until roasted and brown. Serve hot

(Actually I just went out to the kitchen and pinched one cold and its quite tasty too :  )

Syn free on extra easy...enjoy xx
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Sweet & sour pork (slimming world friendly)

 

 

Credit : http://vicki-kitchen.blogspot.com
This one is another hit with the family tastes just like proper chinese sweet 'n' sour but is virtually syn free. I used lean diced pork but you could use chicken or quorn to make a vegetarian version. I served it with rice but its really lovely with egg noodles and although I just added red peppers, onions and bamboo shoots you could easily chuck in any other veg you like for your superfree like mushrooms, beansprouts, carrots whatever you like really.

Its so lovely to be able to have something that tastes really naughty but is really good :  )

Sweet 'n' sour pork

• 1 lb lean diced pork (or chicken)
• 1 large onion (sliced)
• 2 red peppers (sliced)
• 1 tin bamboo shoots (drained)
• 8 floz chicken stock
• 2 cloves garlic (crushed) or I use the frozen paste
• 1 level tbsp cornflour
• 1 tbsp tomato puree
• 4 tbsp white wine vinegar
• 4 tbsp light soy sauce
• 1 tbsp splenda
• 
  
  spray oil

Spray a large frying pan or wok with spray oil and then stir fry the pork for about 5 minutes until browned, Add the onions and peppers and stir fry for another 5 minutes until vegetables are soft.

In a jug mix the stock, soy sauce, garlic, tomato puree, vinegar, splenda and cornflour and whisk well.

Stir the sauce into the pan and cook for another 3-4 minutes until sauce is thickened then add the bamboo shoots and cook for another minute.

It is virtually syn free, Serves 4 and the only syns are just 1 for the cornflour so if you are being extra good it'll be 1/4 syn per portion.  ... Enjoy xx

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Sweetcorn and potato chowder (slimming world friendly)

Credit : http://vicki-kitchen.blogspot.com

This recipe is from Nigellas 'Nigella Express' book but thought it could be made slimming world friendly. I changed it very slightly and added a few more things to make it even more filling , Its been lovely to eat this during the recent horrible cold icy weather. Its a really easy to make soup but you do need a food processor to blitz the sweetcorn at the beginnning.



Sweetcorn and potato chowder

• 1 large bag frozen sweetcorn (defrosted.. I used Icelands 900g bag)
• 3 spring onions (trimmed and halved)
• 1 clove garlic (crushed - I use frozen crushed garlic)
• 8oz potatoes (peeled and cut into smallish cubes)
• mugful of frozen peas
• 3 pints vegetable or chicken stock
• 6oz lean ham (chopped)

Drain the sweetcorn and place into a food processor with the garlic and spring onions. (You will probably need to do this in 2 batches  )



Place the sweetcorn mush in a large saucepan and add the stock and bring to the boil then add the potatoes, peas and ham and simply simmer for about 15 - 20 minutes.

I like to put loads of freshly ground black pepper on top when I serve it too. 

Syn free on extra easy and of course to make it vegetarian friendly leave out the ham and use vegetable stock.

Enjoy! xx

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Spicy bacon and bean soup (slimming world friendly)

credit : http://vicki-kitchen.blogspot.com
Well the snow is still thick on the ground and I had to make some soup for work so it was a case of 'what have I got in?' I had a dig through cupboards and fridge and found these bits and pieces and was fancying some spice and its so cold. This soup gives you loads of vegetables too and the beans make it filling and bacon....well bacon is always good :  )



Spicy bacon and bean soup

• 1 pack lean back bacon (sliced into strips)
• 2 x tins chopped tomatoes
• 1 tin red kidney beans (drained)
• 1 tin blackeyed beans (drained)
• (or use whatever tinned beans you have in or plain old baked beans will do )
• 1 large onion (chopped)
• 3-4 large carrots (peeled and chopped)
• 3-4 sticks celery (chopped...if you like it )
• 1 tsp dried oregano
• 2 cloves garlic (crushed)
• 3 pints vegetable or chicken stock
• 2 tsp chili powder (or more or less depends how you like it) 
• spray oil
• salt and pepper 

Spray a large saucepan with a little spray oil and put in the onions, celery and carrots and cook on a medium heat until the vegetables have started to soften , Add the bacon, garlic and oregano and fry until bacon is cooked (couple of minutes).

Add the tomatoes, stock , chili powder and bring to the boil then simmer for 30-40 minutes.

Finally add the beans and season to taste with salt and pepper and simmer for another 5 minutes to heat the beans through.

Stay warm and enjoy xx

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