The Slimming Mama Blog

How to cook the perfect butternut squash chips

I regularly get asked how I make my butternut squash chips, so I thought I'd write a quick guide. I use a small size butternut squash as I find them easier to cut. Prep: Starting with the smaller end, cut your BNS into 1cm sliced discs. Set your discs aside in a bowl. When you reach the larger end you'll come across the seeds. Stop there. Stand the end upright and slice it in half length ways. Using a spoon scoop out the seeds. Slice each half again so you have quarters. Now your BNS is in pieces it's time to make the chips. Slice each disc and chunk into 1cm wide chips. Leaving all the skin on. Make sure your chips are all even in size to ensure that cook evenly. Cooking: Pre heat your oven at 180° Fan. Place on to a foil covered tray. Spray with your choice of spray oil. Fry Light Oilve Oil works best. Roast for 25 mins. Turn. Roast for a further 20 mins. Season with salt and serve!

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Burger in a Bowl

This is a very simple dish. A go to meal for me if my husband is having a separate meal, as it's easy to make up in a single portion. For this recipe I used: 250g pack of 5% fat mince Bag of shredded lettuce Bag of sliced red onions 5 cherry tomatoes, halved Gherkin slices or jalapeños if you like spice Chopped white onion (I use frozen) Chopped garlic (1 clove) Salt and pepper to season In a nice wide bowl lay the shredded lettuce with sliced red onions on top. Place your tomatoes and gherkins / jalapeños around the edge. Place the onions and garlic in a pan sprayed with fry light (it works better to spray the pan first then add your ingredients before adding to the heat). Cook until the onions are soft, but not brown. Add the pack of mince and cook until it is fully cooked through, then season with salt and pepper to taste. Give it a stir before placing the mix in the centre of your serving bowl. This is totally syn free, but if you want to add a tablespoon of sauce then I use the SW Super Sauce Recipe here.

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Slimming World Roasted Red Pepper Hummus

For this recipe I used; 1 large red pepper (or 2 small in my case) 400g can of chickpeas, drained 2 cloves of garlic Salt to taste Deseed and cut your red pepper into large chunks. Place on a roasting tray and roast at the top of a pre heated oven (180° fan) for 20 to 30 minutes, or until soft. Leave to cool. Meanwhile add your drained chickpeas and garlic to the food processor with 2 tbsp of water. Add in your cooled peppers. Mix to a smooth paste. Add a little more water if needed. Season to taste and serve with B choice Ryvita or B choice pitta. Don't forget to add in some speedy veggies to serve like some crunchy pepper slices or carrot sticks.Syn free and EESP. Enjoy!

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Slimming World Scotch Eggs

For this recipe you need; 7 eggs (6 boiled and 1 for egg wash) B choice wholemeal rolls or Wholemeal Bread. 1 tbsp Garlic granules 1 tsp Mixed herbs 500g pack of 5% fat pork mince (Asda sell it). Firstly make your breadcrumbs from your wholemeal bread or rolls using a food processor. Place the breadcrumbs in a large flat bowl or on a plate and set aside for later. I used the Kingsmill crustless bread, but you can use any B choice bread you prefer. Meanwhile boil your 6 eggs for 6 minutes. Crack the 7th egg into a bowl to for your egg wash. Place your pork mince, garlic, herbs, salt and pepper into your mixer. Mix until it is smooth and no longer resembling minced pork. Tip - cover your surface with cling film to make cleaning up easier for this bit. Cut your homemade sausage meat into 6 evenly. Squash out the meat into a flat round and wrap around your boiled egg. Egg wash, then go straight into your breadcrumbs to coat. Place onto a baking tray and repeat until you have 6 beautiful scotch eggs. Give them a spray of fry light and bake for 30 to 40 mins in the oven.These are 1 B...

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Avocado Chocolate Mousse

For this recipe I used: 100g of Avocado - 9.5 syns 10g Cocoa Powder (not hot chocolate) - 2 syns 4 tsp (18.4g) Sweet Freedom Syrup - 2.5 syns Flavoring / essence of your choice - orange, rum, vanilla... the possibilities are endless! I used orange essence as I'm addicted to chocolate orange at the moment! Total syns - 14 Using a blender mix your Avocado until it is very smooth. If you do not have a blender you can mash the avocado with a fork and then pass through a sieve to get any lumps out. Use the back of a spoon to push it all through. This gave mine a very fluffy texture. Once smooth add 10g of cocoa powder or cacao powder, but not hot chocolate. Mix well. Using a set of scales weigh out 18.4 g of Sweet Freedom syrup directly into your mixture and mix well. Taste to check sweetness, as you may be happy with slightly less syrup. You can also save syns by using Stevia if you wish, but I wouldn't use an artificial sweeter for this as it may leave a tangy taste and I prefer to keep it artificial free. Chill in the fridge for a few hours...

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Caramel Pecan Cheesecake - 1 Syn

For this recipe you need: Jordans Caramel Pecan Skinny Syrups (from www.trkgcoffee.co.uk) 1 tub of Quark 35g of Grapenuts (B choice) Put the grapenuts in your bowl and pour over 4 tbsp of Skinny Syrup. Mix well and press down with a spoon to make your cheesecake base. Add 4 tbsp of syrup to your pot of quark and mix well. No need to sweetnen, the syrup is sweet enough. Top your cheesecake base with the quark mixture. Sprinkle with a few grapenuts, or even a pecan nut (don't forget to syn if you use nuts). Refrigerate overnight or for a few hours at least to allow the quark to firm up and the grapenuts to soak in all the syrup. Count 1 syn for 8 tbsp of syrup (0.5 syns per 4 tbsp). Enjoy!

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