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Recipes
Healthy Sloppy Joes
By ShannonB
Sloppy Joes were a favorite school meal for me when I was a little girl, and I was excited to find a healthy versio...
- 1 small onion, finely chopped
- 3 cloves minced garlic
- 300 g extra lean ground beef
- 1 large carrot, grated
- 2 teaspoons chili powder
- 1 teaspoon Splenda/brownsugar blend (or brown sugar if preferred)
- 1/2 tsp dried oregano
- 1 400g can chopped tomatoes
- 1 400g red kidney beans, rinsed drained and divided
- 4 wholemeal sandwich rolls (Slimming World Healthy B) or rice
- grated reduced-fat cheese (optional Slimming World Heathy A)
Three Colour Carbonara
By ShannonB
Bring a large saucepan of water to the boil
- 312g / 11oz dried rigatoni pasta
- 142g / 5oz Savoy cabbage, finely shredded (or bag of shredded mixed cabbage)
- 200g /8oz lean bacon or ham, chopped
- 2 garlic cloves, peeled and finely chopped
- 1 green chili, deseeded and finely chopped (optional, but good and not too hot)
- 100g / 3.5oz mushrooms, thinly sliced
- 198g / 7oz frozen peas
- 2 medium tomatoes, chopped
- 3 large egg yolks
- 100g / 3.5oz quark
Traditional Chicken Noodle Soup
By ShannonB
I was skeptical about this as it was cooking but when we ate it we all thought it was great
- 400 g boneless chicken breasts, cut into 1/2" cubes
- 4 medium carrots, cut into 1/2 inch slices (2 cups)
- 4 stalks celery, cut into 1/2 inch slices (2 cups)
- 1/2 cup pearl barley
- Salt and pepper
- 1 tsp Splenda
- 4 cups chicken stock
- 2-3 cups cooked penne, egg noodles, or other pasta
Salmon curry in a hurry
By ShannonB
Spray a large non-stick frying pan with Frylight and place over a high heat
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp korma curry powder
- 400g can chopped tomatoes
- 300 ml vegetable stock
- 4 skinless salmon fillets, cut into chunks
- 500 g frozen broccoli florets, peas or soya beans
- Small handful of finely chopped fresh coriander
Slow Cooker Latin Chicken
By ShannonB
Arrange the chicken in the bottom of a slow cooker
- 1.3kg skinless chicken thighs
- salt and ground black pepper to taste
- 4 tablespoons coriander leaves
- 2 large sweet potatoes, cut into chunks
- 1 red pepper, cut into strips
- 2 (400g) cans black beans, rinsed and drained
- 125ml chicken stock
- 4 tablespoons coriander leaves
- 250ml spicy salsa
- 2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 3 large cloves garlic, chopped
- lime wedges, for garnish
Shannon's Rice Noodle Stir-fry
By ShannonB
When I was attempting to recreate the delicious flavours of the soup we had with friends Meriel & Lenny, I made thi...
- 1 tbsp fish sauce
- 1 litre chicken broth (or 1 litre water and 2 OXO cubes)
- 1 tbsp rice vinegar
- Juice of 1 lime
- 2 tsp sweetener or sugar
- 2 garlic cloves, minced
- 2 tsp ginger, minced
- 1 package stir-fry vegetables (or vegetables of your choice, shredded)
- 1 package rice noodles
- 1 carrot, shredded
- 1 package shredded cabbage
- 500 g chicken breasts, cubed
- Soy sauce, to serve
- Fresh coriander, to serve
Thai Steamed Salmon
By ShannonB
Place all sauce ingredients in a bowl and mix them together
- For the sauce:
- 2 pak choi, quartered lengthways
- 4 salmon fillets
- rice to serve
- 2 tbsp chopped coriander (or 6 cubes frozen coriander)
- 1 clove garlic, finely grated
- 2 tbsp Thai fish sauce
- 2 tsp peeled and grated root ginger (or 2 cubes frozen ginger)
- 2 tbsp lemon juice
Chicken & Noodle Soup
By ShannonB
This is a very thick and filling chicken and noodle soup that is 100% healthy too
- 1 onion, chopped
- 1 tsp dried oregano
- 1 garlic clove, minced
- 6 cups chicken stock (made with 3 OXO cubes, if using)
- 2 cups potato, peeled and diced
- 1 cup celery, chopped
- 1 cup carrot, thinly sliced
- 3 cups chopped, cooked chicken
- 2 cups fresh baby spinach
- Salt and pepper to taste
- 3 oz uncooked wide egg noodles
Parsnip, Bacon and Apple Soup
By ShannonB
Quite tasty and a good way to use up extra parsnips!
- 1 large onion, chopped roughly
- 4 large parsnips, peeled and chopped roughly
- 2 medium applies, peeled, cored and chopped roughly
- 1.5 litres (2 3/4 pints) vegetable stock
- 150 ml skimmed milk
- 100 g lean bacon, chopped
Blueberry Coffee Cake
By ShannonB
This coffee cake makes a fantastic addition to a Saturday brunch
- Topping:
- 2 cups flour
- 3/4 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter, room temperature
- 3/4 cup milk
- 1 egg
- 2 cups fresh blueberries
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup butter, softened