Homemade meatballs with a rich tomato and bean sauce

Serves 2/3

Ingredients

500g lean beef mince
2 onions (one small & one large)
4 cloves garlic
2 teaspoons mixed herbs
1 egg (beaten)
1 can baked beans (I used sugar free)
1 can crushed tomatoes
1 chicken stock cube
2 teaspoons smoked paprika
Low calorie cooking spray
Freshly ground salt and pepper

Method

1. Preheat the oven to gas mark 5/190°C/375°F.
2. First we will begin by making the meatballs. Finely dice a small onion and soften it in a frying pan using some low calorie cooking spray. Place aside in a bowl to cool.
3. Add the mince to a bowl along with the mixed herbs, one clove of crushed garlic, the cooled onions, some freshly ground salt and pepper and the egg (I added half an egg at a time just to check the mixture wasn't too wet). Combine well and shape into meatballs.
4. Slice the remaining large onion and fry with three cloves of crushed garlic until soft in a large frying pan. 
5. Add the meatballs and fry for approximately five minutes until golden in colour.
6. Transfer the meatballs and onions to an oven proof casserole dish. 
7. Dissolve the chicken stock cube in a minimal amount of boiling water to create a paste. 
8. Add the beans, crushed tomatoes, smoked paprika, chicken stock paste and some freshly ground salt and pepper to the dish. 
9. Place a lid on the casserole dish and transfer to the oven for approximately 30 minutes until the meatballs are cooked and the sauce is blipping away nicely.

I served this dish with a lovely creamy mash containing just a little mustard powder. It was absolutely delicious, so hearty and tasty! Typing this right now is making me think about the bowl of leftovers I have in the fridge....perhaps I will have a cheeky midnight snack! 

Happy cooking!

                            Sally xxx

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Cupboard Essentials

I've compiled a list of my basic cupboard essentials that I always have to ensure I stay on plan with Slimming World. I've also created a shopping list for you to easily print off and bring shopping to purchase these essentials. 

Kitchen Cupboard

Noodles

Rice

Pasta

Couscous

Beans

Chickpeas

Kidney Beans

Frylight

Oyster Sauce

Soy Sauce (Light & Dark)

Worcester Sauce

Rice Vinegar

Balsamic vinegar

Lemon Juice

Tinned Tomatoes

Passata

Tomato Puree

Agave Nectar
Fat Free Vinaigrette 

Cornflour

Baking Powder
Sweetener

Fruits & Vegetables

Only purchase fruit and vegetables that you like and will actually eat. There's absolutely no point wasting money on food you don't like which you won't eat and will just end up spoiling. 

Melon

Bananas

Apples

Grapes

Plums

Mango

Peaches

Nectarines

Oranges

Strawberries

Onions

Mushrooms

Peppers

Courgette

Parsnips

Carrots

Potatoes

Butternut Squash

Cabbage

Peas

Sweetcorn

Fresh Salad Leaves

Tomatoes

Beetroot

Spring Onions

Fresh Herbs

Garlic

Ginger
Chilli's 

Meats & Fish

All lean meat is free on Slimming World however, all fat and skin must be trimmed off before cooking. 

Chicken - whole, breast, thighs or drumsticks.

Bacon Medallions

Stewing Beef (extra lean)

Extra Lean Mince (beef, chicken, turkey)

Salmon Fillets

Prawns

Pork Lions

Low Syn Sausages

Dairy

Cheese - I prefer grated as it always goes further!

Milk

Low Fat Yoghurts - I choose Muller lights there is a wonderful variety of flavours available!

Fat Free Greek Yoghurt

Bread/Cereal

Weetabix

Bran Flakes

Organic Porridge Oats

Cereal Bars - I always choose Alpen Light.

Country Kitchen Bagel Slims - I LOVE these!

Herbs & Spices

Below is a list of herbs & spices that I have used throughout my Slimming World Journey so far. Obviously I am not recommending you go out and buy all these at once as it would be quite expensive. I would recommend doing like I done and slowly building up your collection as you require each ingredient. 

Salt

Black Peppercorns

Stock Cubes

Mustard Powder

Curry Powder - Mild, medium, hot

Chilli Powder - medium/hot

Cayenne Pepper

Paprika - regular/smoked

Ground Cumin

Ground Cinnamon

Ground Ginger

Nutmeg

Ground Cardamon

Cardamon Pods

Cloves

Turmeric

Chinese Five Spice

Mixed Herbs

Basil

Rosemary

Bay Leaves

Parsley

Oregano

Coriander

Other

Eggs

Frozen Vegetables - Frozen vegetables are always handy to have in the freezer for days when you are in a hurry.
Frozen Berries

Below is a SHOPPING LIST which you can print and tick items off as you go about your shopping! 

I hope this post beneficial for you! If you are starting Slimming World, I wish you the very best of luck!

Slimming Sally xxx

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Fruity Jelly Sweets

Ingredients

1 sachet powdered gelatine

2 sachets sugar free jelly 

1 175g pot fat free yogurt

Method

1. Mix the jelly and gelatine in 250ml of boiling water. 
2. Pour two thirds of the mixture into a rectangular glass dish and place into the refrigerator to set for approximately 20 minutes.
3. While it is setting, mix the remaining jelly and the yogurt.
4. When the jelly is set, pour the yogurt mixture gently on top of the jelly and return to the refrigerator for several hours if not overnight.
5. When fully set, cut into shapes and enjoy!

These sweets are an ideal treat for the snacking whilst watching TV or for the cinema. I used raspberry jelly and vanilla yogurt, it tastes delicious! 

Happy cooking!
                           Sally
                            xxx

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Shredded Crispy Chicken with Spicy Sweet Chilli Sauce

Serves 1

Ingredients

1 chicken breast

25g instant potato mix

1 medium egg, beaten. 

1 small onion

1/2 of a green, red & yellow pepper

3 1/2 tablespoons white rice vinegar

3 1/2 tablespoons water

2 teaspoons tomato puree

2 teaspoons chilli paste

1 teaspoon minced garlic

2 teaspoons fresh ginger minced

1 tablespoon sweetener

Low calorie cooking spray

Method

1. Preheat the oven to gas mark 6/200C/400F. Spray a baking tray with low calorie cooking spray.
2. Finely slice the half peppers & onion, add these to one half of the baking tray.
3. Bufferfly the chicken, finely slice into thin stripes.
4. Add the well beaten egg to one bowl and the potato mix to another. Dip a chicken strip into the egg mixture and then into the potato mix before placing onto the baking tray. Repeat the process until all the chicken is coated. 
5. Spray the chicken, peppers and onions with low calorie cooking spray before placing in the oven.
6. Allow to cook for 30 minutes, turning the chicken and vegetables occasionally.
7. Approximately 10 minutes before your chicken is ready combine your sauce ingredients in a saucepan. Place on a medium heat to simmer & reduce, stirring occasionally. 
8. When the chicken and vegetables are done, toss together and either serve coated in the sauce or with the sauce drizzled on top.

I must admit since I've first made this dish I've been pretty addicted to it...it just tastes AMAZING! It does take some time to make but it is well worth it! I used garlic frylight for extra flavour. 

Happy cooking!
                            Sally
                              xxx

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Honey Spice Drumsticks

Ingredients

12 skinless chicken drumsticks

2 teaspoons ground ginger

2 teaspoons dry mustard

2 teaspoons salt

1/4 teaspoon ground pepper

2 tablespoons soy sauce

1/4 cup agave nectar/honey (I used agave nectar)

1/2 cup lemon juice

3 cloves garlic 

Low calorie cooking spray

Method

1. Mix  all the marinade ingredients, minus the low calorie cooking spray, in a bowl.
2. Place the chicken in a glass baking dish, cover with the marinade and leave for at least 6 hours, ideally overnight.
3. Spray the chicken with low calorie cooking spray and place in a preheated oven at 200C/Gas 6.
4. Cook for 50 minutes, turning occasionally, until no longer pink at the bone, the juices run clear and the chicken is golden.

These drumsticks are just scrumptious! They are zesty, sweet, garlicky and tangy....all things delicious! I served the drumsticks with a massive side salad and mexican spicy rice. This marinade would also be delicious with pork. 

Happy cooking!

                           Sally

                            xxx

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Potato, Leek & Bacon Soup

Serves 5

Ingredients

9 smoked bacon medallions

1 medium onion 

5 medium potatoes

400g leeks, trimmed and sliced 

Fresh ground black pepper & sea salt

1.4L hot vegetable stock

Low calorie cooking spray

Method

1. Chop four of the bacon medallions and the onion. Peel and dice the potatoes. 
2. Spray a large saucepan with low calorie spray, add the onions and bacon medallions and fry  until golden. 
3. Tip in the leeks and potatoes, stir well, cover and turn down the heat. Cook for approximately five minutes, stirring occasionally to ensure the mixture doesn't stick to the bottom of the pan.
4. Add the hot vegetable stock, season and bring to the boil.
5. Cover and simmer for approximately thirty-five minutes until the vegetables are soft. 
6. While the soup is cooking, grill the five remaining bacon medallions these will be used to top the soup. Slice when cooked.
7. Leave to cool then blend until smooth with a hand blender or in batches in a food processor.
8. Return to the pan and reheat gently without boiling.
9. Adjust the seasoning if necessarily.
10. Ladle into warmed soup bowls, serve with scattered bacon medallions. 

This is a fabulous tasty and filling soup. It is suitable for home freezing which makes it ideal for a quick and easy lunch. 

Happy cooking!
                            Sally
                             xxx

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Succulent Double Bacon Cheese Burger

Serves 1

Ingredients

200g lean beef mince (5% fat or less)

1 spring onion (finely sliced)

1 tsp chilli paste

1 clove garlic (crushed)

Ground black pepper & sea salt (to taste)

2 bacon medallions

30g cheddar cheese

1/4 small onion (diced)

Lighter than light mayonnaise

1 X 60g wholemeal roll

Low calorie cooking spray

Method

1. Add the mince, spring onion, chilli, sea salt, pepper and garlic to a bowl, combine together well and shape into two patties.
2. Preheat your grill to high. Cook the burgers for approximately 5 minutes on each side or until cooked fully through.
3. Spray a frying pan with low calorie cooking spray. Fry the diced onions and bacon medallions until cooked.
4. When the burgers are fully cooked, top with cheese and return back under the grill until the cheese is nice and melted.
5. Assemble the burgers- spread mayonnaise on the bun, lay some of the fried onions on the bun, then the bacon followed by the burger. Repeat the process again before topping with a bun lid.

This burger is fantastic, I actually prefer it more than the local chipper and it is far healthier! I used a seeded thin as a burger bun and served my burger with massive salad on the side. I used just mayonnaise on my bun as I am not a massive fan of ketchup but feel free to use any sauces you like! You may have noticed I used 1 teaspoon of chilli paste in the recipe I like my burger spicy, if you aren't so keen on the heat reduced this amount.  

Happy cooking!

                            Sally

                             xxx

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