SYN FREE LAZY SLIMMING WORLD PANCAKES

INGREDIENTS

• 2 x eggs
• 35g oats
• 1 tsp baking powder (optional and add 0.5 syns) 
• 3 tsp sweetener 
• 2.5 tbsp Muller Light Yoghurt
• Fry Light

DIRECTIONS

Preheat your oven to 200 degrees. 

In a blender add in your eggs, oats, baking powder, sweetener and yoghurt.

Blend until a smooth consistency. 

Spray your muffin tins with Fry Light or use muffin liners. 

(You can of course use the mixture to make pancakes in the traditional way, in a pan).

Evenly pour the mixture into the mounds. 

Bake for 14-15 minutes. 

Serve with fresh fruit. 

Please note: To make a batch of 12 you need to double up the recipe. 

Enjoy, Krissie

SYN FREE SLIMMING WORLD ARAMATIC CHICKEN BAKE | FOODIE FRIDAY

A one pot, syn free bake. 

This recipe is Slimming World friendly and serves 4 people. 

INGREDIENTS

• 1 tablespoon fry light
• 800g chicken 
• 1 large onion 
• 2 garlic cloves 
• 1 red pepper 
• 1 plum tomatoe
• 1 carrot 
• 200g green beans 
• 1/2 tsp paprika
• 1/2 ground cinnamon 
• 250g rice
• 500ml chicken stock
• Salt and ground black pepper 

DIRECTIONS

Preheat the oven to 180C / Gas 4 

Spray a large cassarole dish with fry light;

Add the chicken and stir - fry for 10-12 minutes until golden on all sides;

Add the onion, garlic salt and pepper and fry for 5 minutes;

Stir in the tomatoes, carrot, green beans, cinnamon, paprika and rice;

Add the stock, season to taste and bring to the boil;

Cover with a lid and transfer to the oven and cook for 20-25 minutes or until the chicken is cooked through and the rice i tender.

Fluff up rice grains, sprinkle with chopped parsley and serve. 

If you make this, please tweet a picture or tag me in your Instagram posts. 
You can find me as @Krissie_Akrill.

Enjoy x

SLIMMING WORLD SPINACH AND RICOTTA LASAGNE | FOODIE FRIDAY

A delicious Slow Cooker vegetarian lasagne to serve 6. 

This recipe is Slimming World friendly and is 2 syns per portion.

INGREDIENTS

• 1 tablespoon fry light
• 1 small onion, chopped
• 6 cloves garlic, chopped
• 8 mushrooms, chopped
• 1 red pepper, chopped
• 780g passata
• 2 tablespoons of tomato purée
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 10 whole wheat lasagne sheets
• 200g ricotta cheese
• 150g fresh baby spinach

DIRECTIONS

Heat fry light in a frying pan over medium heat.

Add onion, garlic, pepper and mushrooms and cook until slightly softened, about 3 minutes.

Stir in crushed passata, tomato purée, oregano, basil, thyme, salt, and pepper.

Remove from heat.

Spread a thin layer of the sauce mixture over the bottom of the slow cooker.

Place a layer of lasagne sheets over the sauce, breaking them into smaller pieces as needed. 

Spoon ⅓ cup ricotta cheese over the sheets, scooping little dollops of it to spread it out over the noodles.

Pour 1 cup of the sauce evenly over the sheets and ricotta. 

Top with ⅓ of the spinach.

Repeat layers two more times: sheets, ⅓ cup ricotta, 1 cup sauce, spinach.

Then make one more layer on top with sheets, the remaining sauce, ⅓ cup ricotta, and a sprinkling of cheese of your choice.

Cook lasagne in your slow cooker on low heat for about 3 ½ hours, until lasagne sheets are tender. Let stand, covered, for 30 minutes before serving.


*Note: If you prefer to use jarred lasagne sauce, you can replace the passata, tomato purée, tomato sauce, oregano, basil, thyme, and salt with 2 jars of your favourite sauce. Season with pepper and continue with the recipe as written.

If you make this, please tweet a picture or tag me in your Instagram posts. You can find me as @Krissie_Akrill.

Enjoy x