ShannonB's profile page
Recipes
Basic Tomato Sauce
By ShannonB
This can be served with cooked pasta or gnocchi, or with grilled fish or chicken
- Cooking spray
- 2 celery sticks, finely chopped
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp tomato puree
- 2 x 400g tins chopped tomatoes
- 2 tsp dried mixed herbs or oregano
- 2 tbsp balsamic vinegar
- 1/2 cup passata
Lamb with Sweet Potatoes & Lemon
By ShannonB
I lightened up this delicious recipe to make it Slimming World friendly
- 6-8 lean lamb steaks, trimmed of visible fat
- 2 red onions, peeled and finely sliced
- 2 cm piece of ginger, grated
- 4 cloves garlic, minced
- 1 red chili, finely chopped
- 1 tbsp Schwartz Cook Art Moroccan spice blend (or use a teaspoon each of ground coriander and ground cumin)
- 5 tomatoes, diced (or use 1 400 g tin chopped tomatoes)
- 750 g sweet potatoes, peeled and cut into large chunks
- 2 tbsps lemon juice
- 1 tbsp soy sauce
- 1 tsp clear honey
- 1 cinnamon stick
- coriander leaves, to serve
Spiced Beef Noodles
By ShannonB
I modified a wagamama recipe to make it even healthier
- 400 g udon noodles
- 400 g beef sirloin, cut into strips
- 4-5 cm piece ginger root, grated
- 8 handfuls of baby spinach
- 4 spring onions, cut into 4 cm lengths
- 2 tbsp soy sauce
- 2 red chilis, deseeded and finely chopped
Speed Soup
By ShannonB
From Angela
- 1 can mixed bean salad
- 1 can green lentils
- 2 cans chopped tomatoes
- 1 can baked beans
- Handful of split lentils
- 2 large leeks
- 1 large onion
- 4 medium carrots
- 2 parsnips
- Green, red & yellow pepper
- 2 beef stock
- Salt & pepper
- Mixed herbs
- Water (enough to cover all of the ingredients)
Tomato, Lentil and Bacon Soup
By ShannonB
One of my favorite Slimming World soups
- 200 g bacon rashers, cut into bite sized pieces
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 2 sticks celery, finely chopped
- 1 tsp grated ginger
- 1 large potato, cut into small dice
- 1 large carrot, peeled and cut into 1 cm dice
- 908 ml/ 32 fl oz vegetable stock or boiling hot water (2 veggie Oxo cubes)
- 1 tbsp mild curry powder
- 127 g / 4 1/2 oz dried red lentils
- 6 plum tomatoes, chopped
- 2-3 tbsp finely chopped coriander
Mediterranean Chicken Hot Pot
By ShannonB
I have made this in a covered baking dish in the oven but believe it could also be good in the slow cooker
- 6 chicken breasts, skinless and boneless
- 400 g / 14 oz can tomatoes
- 3 garlic cloves, minced
- 6 shallots
- 1 red pepper
- 1 yellow pepper
- 2 courgettes / zucchini
- 200 g / 7 oz mushrooms
- 1 tsp dried mixed herbs
- 1 tbsp artificial sweetener
- 700 ml / 24 fl oz chicken stock
- Large handful of fresh basil leaves
- Cous cous (to serve)
Sautéed Kale with Smoked Paprika
By ShannonB
Bring a large pot of water to a boil
- 1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
- 1 medium onion, chopped
- 1/2 teaspoon smoked paprika, sweet or hot
- Pinch of dried crushed red pepper
- Salt
Cumin, Honey, and Mint-Marinated Lamb Chops
By ShannonB
Very nice grilled lamb chops
- 1/4 cup chopped fresh mint
- 1 tablespoon balsamic vinegar
- 2 teaspoons ground cumin
- 1 tablespoon dry mustard
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 8 (4 oz) lamb loin chops – about
- 1 inch thick, trimmed
- Cooking spray
- (Honey = 1 syn per tsp on Slimming World; 1/2 syn per serving)
Broiled Salmon with Peppercorn-Lime Rub
By ShannonB
Preheat broiler. Place fish, skin sides down, on a broiler pan coated with cooking spray
- 4 (6-ounce) salmon fillets (about 3/4 inch thick)
- Cooking spray
- 2 teaspoons grated lime rind
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
- Lime wedges (optional)
Curried Lamb & Lentil Stew
By ShannonB
Heat Dutch oven over medium heat until hot, coat with cooking spray
- 1 1/2 pounds lean boneless leg of lamb, cubed
- Cooking spray
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 2 cups chicken broth
- 3/4 cup lentils
- 1 (28-ounce) can crushed tomatoes, undrained
- 3 1/2 cups chopped spinach
- 1/2 cup diced carrot
- 2 tablespoons chopped fresh cilantro
- Cilantro sprigs (optional)