Saturday, 24 January 2015

Easy sticky ginger pork (slimming world friendly)

I invented this recipe as was going to make the classic diet coke chicken but with pork then spotted a bottle of diet ginger ale and thought would try making something with that and  it was a hit with the family and really quick and easy to make.

You could of course use chicken if you didn't want to use pork. The ginger ale doesn't make it very gingery but you could add some crushed fresh ginger if you wanted to increase the ginger flavour.


Easy ginger pork


500g lean diced pork
1 onion (sliced)
2 peppers (sliced)
100g mushrooms (sliced)
1 clove garlic (crushed)
350ml diet ginger ale
1 tsp sat
1/2 tsp freshly ground black pepper
low cal spray oil


Spray a large frying pan or wok with spray oil and over a medium/high heat fry the pork until browned (about 5-10 minutes). Add the onions, garlic, peppers and mushrooms and stir fry until the onions are soft .

Pour in the ginger ale and season with the salt and pepper then bring to the boil and  simmer until the sauce has reduced to a sticky sauce . Taste for seasoning and serve with plain boiled rice or noodles.


Syn free on extra easy.






Saturday, 17 January 2015

Breakfast egg muffins (slimming world friendly)

These are brilliant for a quick breakfast to grab and go, They are also good for a filling lunch with some baked beans or a side salad. I used peppers, spring onions and mushrooms but you could put any veg you like in there really, tomatoes, broccoli, peas, sweetcorn whatever you fancy.

I know these are really popular and a lot of people make them but have noticed some put the vegetables in raw and when I tried this I found it made the muffins a bit watery so the simple answer was to cook the vegetables first.

You can use ordinary muffin tins but silicone ones work better (you can get them from pound shops don't have to be expensive)  as it makes them easier to get out afterwards. Just make sure you put them on a baking tray too as when full they can get a bit soft.



Breakfast egg muffins


6 slices lean ham (or use a pack of wafer thin ham)

6 large free range eggs

2oz mushrooms (chopped)

1 red pepper (chopped)

3 spring onions (chopped)

low cal spray oil

salt and pepper



Line the muffin tins with the ham try to fill in any gaps but it doesn't matter too much if there are little gaps.

Fry the mushrooms, pepper and spring onions over a low heat in a little spray oil until soft (about five minutes)

Beat the eggs well and season with salt and pepper.

Divide the cooked vegetables between the muffin tin and then pour over the beaten eggs,

Bake at gas 6 /200/400 for about 20-25 minutes until cooked and browned on the top.


Serve warm or cold will keep for about a week in a covered container in the fridge.


Syn free on extra easy.





Saturday, 10 January 2015

Prawns in yellow bean sauce (slimming world friendly)

I love a Chinese takeaway and this is the nearest thing to it but all slimming world friendly. I know prawns are expensive but I picked up two bags of king prawns at Aldi for £2.49 each and it fed four of us so no more expensive than chicken or beef really.

I bought the yellow bean sauce from the Chinese supermarket I go to (Wai Yee Hong in Bristol) you only need a small amount so its worth buying and keeps for ages in the fridge. Wai Yee Hong also do mail order which I sometimes do as I live in Wales and they do HUGE sizes of soy sauce and other items very reasonably priced so if you like to cook Chinese food worth an order.

This recipe is based on the one in Gok Wans book 'Gok cooks Chinese' with some adaptations to make it slimming world friendly. Its really quick and simple to make. I served it with egg fried rice and stir fried vegetables.



Prawns in yellow bean sauce


500g king prawns
2 tbsp light soy sauce
2 tbsp yellow bean sauce
50ml water
1 onion (cut into chunks)
2 green peppers (sliced)
3 cloves garlic (crushed)
low calorie spray oil.


Place a wok or large frying pan over a high heat and spray with oil. Add the onion and peppers and stir fry for a few minutes until onion is soft. Add the garlic and stir fry for another minute then add the soy sauce, water and yellow bean sauce and bring to the boil then add the prawns and heat through for two minutes. Serve immediately.


Serves 4 at 1/2 syn per portion.




Thursday, 1 January 2015

Spicy lentil and tomato soup

Happy New Year!!!

Here we go again, I'm back on track now for the new year and also going booze free for January to raise money for Cancer Research so wish me luck!

Its blowing a gale outside and rainy so wanted to make something spicy, filling and I can take to work for my lunches next week. I love this soup as its really thick and filling just what you want this weather. As always feel free to up the chili if you like it hot or do what my husband does and add tabasco before eating.

These proportions make a BIG saucepan (I use the base pan of my pressure cooker) full of soup so halve the recipe if you don't want so much but it does freeze really well too.


Spicy lentil and tomato soup


2 mugs of red lentils
2 tins chopped tomatoes
2 large onions (chopped)
2 tbsp tomato puree
2 tsp mild chili powder
2 tsp ground cumin
2 tsp ground coriander
1 tbsp grated ginger
3 cloves garlic (crushed)
2 litres vegetable stock (from a cube is fine)
salt and pepper
spray oil



Spray large saucepan with spray oil and add the chopped onion and over a low heat let it cook until soft but not brown. Add the cumin, coriander, chili, garlic and ginger and stir for a minute or two. Add the lentils, tomatoes, tomato puree and stock. Bring to a boil then simmer until lentils are soft and soup is thick. Season to taste with salt and pepper.


Syn free on extra easy