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Recipes
Moroccan Lentil Soup
By ShannonB
1. In large pot, sauté onions, garlic and ginger in cooking spray for about 5 minutes
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated root ginger
- 1.5L (2½ pints) water
- 200g (7 oz) red lentils
- 1 (400g) tin chickpeas, drained
- 1 (400g) tin cannellini beans
- 1 (400g) tin chopped tomatoes
- 3 carrots, diced
- 3 stalks celery, diced
- 1 teaspoon garam masala
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cumin
Roasted Curry Salmon
By ShannonB
Heat oven to 400º F. Cook the rice according to the package directions
- 1 cup long-grain white rice
- 1 pint grape tomatoes
- cooking spray
- salt and black pepper
- 1 1 1/2-pound skinless salmon fillet
- 2 teaspoons curry powder
- 1/4 cup torn fresh basil
Southwestern Beef Chili with Corn
By ShannonB
Chop vegetables and add all ingredients except scallions and cheese to a slow cooker
- 2 carrots, chopped
- 1 onion, chopped
- 1 poblano or bell pepper, chopped
- 1/2 pound lean ground beef
- 1/3 cup passata
- 2 15-ounce cans black beans, rinsed
- 1 tablespoon chili powder
- kosher salt and black pepper
- 1/2 cup corn kernels (from 1 ear, or frozen)
- 1/2 cup low-fat grated cheese (optional)
- 2 scallions, sliced (optional)
Beef Dhansak with Rice
By ShannonB
Free on extra easy Slimming World
- 400g can red lentils, rinsed
- 2 carrots
- 1/2 a small swede, peeled and diced
- 1 medium potato, peeled and diced
- 1 medium onion, chopped
- 1 tsp ground turmeric
- salt to taste
- 400g can chopped tomatoes
- 454 g/1lb of lean beef cut into 2.5cm/1”cubes
- Fry Light
- 2.5 cm/1” ginger, grated
- 3 cloves garlic, crushed
- 1 tsp of turmeric
- 2 tbsp of madras curry powder
- 1/2 a tsp of chilli powder
- 2 tbsp of lemon juice
- 2 tsp of sweetener
Sweetcorn & Sweet Potato Burgers
By ShannonB
Heat oven to 200C/180C fan/gas 6
- 6 large sweet potatoes (about 1 1/2 kg/3lb 5oz)
- 2 red onions, finely chopped
- 2 red chillies, finely chopped (deseeded if you like)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 340g can sweetcorn, drained
- small bunch coriander, chopped
- 200 g polenta
- buns, salsa, onion and salad leaves, to serve
Spicy Tomato Soup
By ShannonB
Yummy. Maddie likes this too
- 150 g red lentils
- 1/2 tsp ground coriander
- 1 onion, chopped
- 1 red chili, deseeded and chopped (or 1 cube frozen chili if making for children)
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 tins chopped tomatoes
- 600 ml vegetable or chicken stock (or water and 1 tbsp Chicken Bovril)
Sausage Casserole with Butter Beans
By ShannonB
Fry sausages in fry-light until brown
- 8 Sausages (Joe's Sausages or other low-fat if available)
- 240 g canned butter beans
- 140 g lean chopped bacon
- 1 leek chopped
- 1 large onion, sliced
- 4 garlic cloves
- 2 tbsp finely chopped rosemary
- 500 g passata
- 300 ml red wine (5 SYNS, optional, or replace with stock)
- 300 g chicken bovril stock
- 2 bay leaf
- Savoy cabbage to serve
Spicy Black Beans & Rice with Mango
By ShannonB
Nice spicy slow cooker vegeterian recipe with hints of Carribean flavor
- 1 small onion, finely chopped
- 1/2 red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 jalapeno or other hot chile, seeded and minced
- 2 tsp minced fresh ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground allspice
- 1/4 tsp dried oregano
- 2 15.5 oz cans black beans, drained and rinsed
- 2 cups water
- 1/2 tsp Splenda or other artificial sweetener
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 dried long-grain (or long-grain and wild) rice
- 1-2 mangoes, peeled and diced
Pumpkin Enchiladas
By ShannonB
This is a delicious, healthy pumpkin chili that can be used as a filling for enchiladas or eaten with pasta or rice
- Filling/Chili:
- 2 tins black beans, drained and rinsed
- 1 tin pureed pumpkin
- 2 large sweet potatoes, peeled and chopped
- 2 tins chopped tomatoes (or 1 chopped and 1 cherry tomatoes)
- 2 cups frozen corn
- 1/2 cup vegetable broth (1 veggie cube and 1/2 cup water)
- 2 cloves garlic
- 1 1/2 tsp mild chili powder
- Cheese Sauce:
- 1 tbsp butter
- 1 tbsp flour
- 1/2 tsp nutmeg
- 1/2 cup milk
- 1/4-1/2 cup low fat cheese
- Flour tortillas
- Rice or pasta (if using as a chili)
Penne with Asparagus, Spinach & Bacon
By ShannonB
I adapted a Cooking Light recipe to make this even healthier than the original--it's syn free on Slimming World and...
- 8 oz uncooked penne pasta
- 4 bacon slices, chopped
- 1 small onion, chopped
- 1 1/2 cups asparagus, chopped into 1-2 inch pieces
- 1 cup chicken broth
- 2 cups frozen chopped spinach, defrosted and squeezed dry
- 1/2 cup nonfat plain yogurt
- salt and pepper to taste