Roasted Bombay Potatoes

syn free, serves 4

- 1 bag baby potatoes
- 1 handful chopped coriander
- 1 teaspoon ginger powder
- 1 tablepoon cumin seeds
- 1 teaspoon tumeric
- 1 teaspoon garam masala
- 1 teaspoon chilli powder
- fry light



- cut the potatoes into small chunks, leave the skin on, place in a mixing bowl
- spray the potatoes with frylight
- in a separate bowl mix the spices together
- add the spices and stir well until the potatoes are coated with the spices
- bake in the oven at 200°C/ gas mark 6 for 30- 40 minutes

Coriander Chicken

Syn free, serves 4

- 170g fat free Greek yoghurt

- Handful finely chopped fresh coriander

- 4 cloves garlic, crushed

- juice of 1 lemon

- 1 teaspoon aamchur (mango powder)

- 2 teaspoons curry powder

- 2 teaspoons garam masala

- packet of mini chicken fillets 

- in a bowl combine the yoghurt, lemon, coriander, garlic and spices

- add in the chicken and stir well making sure it is well coated

- leave for at least half an hour (preferably 4hrs) for the chicken to take on the flavour of the marinade

- place the chicken pieces on a baking tray, make sure they remain well coated

- cook in a preheated oven at 200°C / gas mark 6 for 30-40 minutes, this could also be grilled on a BBQ

Apple and Cinnamon Rice Pudding

- serves 3, ½ syn for the whole thing.

- 4 ounces of Pudding Rice

- 170ml water

- 330ml No Added Sugar Cream Soda

- 1 shape apple crumble flavour yogurt

- 100 ml apple squash concentrate

- ¼ teaspoon nutmeg

 
-  ½ teaspoon ground cinnamon

- Put the rice, water, apple squash and cream soda in a pan and bring to the boil.

- add the nutmeg and cinnamon

-  Simmer until liquid is absorbed.Stir every few minutes

- Remove from heat and leave to cool.

- Stir in yogurt and serve with fresh fruit

Crispy Paprika Potato and Courgette Fritters

- syn free if use HE A (3 fritters)
- serves 2 (makes 6)


- 3 medium sized potatoes
- 1 courgette
- 60g grated Parmesan cheese
- 1 teaspoon smoked paprika
- 2 garlic cloves
- fry light


- spray oven tray with frylight (I used a muffin tray in order to get a regular shape)
- peel and grate the potato, courgette and onion
- lay the grated vegetables on kitchen towel, cover the top with kitchen towel and apply pressure, repeat several times until the mix is dry
- grate the parmesan
- crush the garlic
- add the paprika and mix all the ingredients well
- make into six patties
- bake at 225°/ gas mark 7 for 30 minutes until crisp.

Bake in the oven 225°C/425°F/Gas Mark 7 for 20 minutes until crisp. - See more at: http://www.lovepotatoes.co.uk/recipes/easy-healthy-options-main-meals/crispy-potato-courgette-fritters-tomato-sweetcorn-salsa#sthash.UiHoh4bS.dpuf

Bake in the oven 225°C/425°F/Gas Mark 7 for 20 minutes until crisp. - See more at: http://www.lovepotatoes.co.uk/recipes/easy-healthy-options-main-meals/crispy-potato-courgette-fritters-tomato-sweetcorn-salsa#sthash.UiHoh4bS.dpuf

Bake in the oven 225°C/425°F/Gas Mark 7 for 20 minutes until crisp. - See more at: http://www.lovepotatoes.co.uk/recipes/easy-healthy-options-main-meals/crispy-potato-courgette-fritters-tomato-sweetcorn-salsa#sthash.UiHoh4bS.dpuf

Lime and Mango Sweetcorn Salsa

serves 2,  less than 1 syn each


-small tin sweetcorn
- 2 tomatoes
- 4 spring onions
- handful of coriander
- 1 tablespoon of mango chutney
- 1 diced red apple
- juice and zest of one lime
- 2  cloves minced garlic


- dice the tomatoes and spring onions, add to salad bowl with the sweetcorn
- finely chop the coriander, add to salad bowl
- in a separate bowl whisk the lime juice, zest, garlic and mango together
- pour the mango and lime over the vegetables and mix well

Honey Mustard Chicken and Parsnip Casserole

serves 4, 2 syns each

- 6 medium sized potatoes, peeled and cut into eighths
- 6 parsnips peeled and chopped into chunks
- 1 pack of mini chicken fillets
- 1 diced red onion
- 1diced white onion
- 1 pint boiling chicken stock
- 2 teaspoons of chopped garlic
- 3 teaspoons of wholegrain mustard
- 3 teaspoons of honey
- 2 sprigs of fresh rosemary  (or a tablespoon of dried rosemary)
- 1 tablespoon gravy granules



I cooked this in the slow cooker, on the high setting for two and a half hours

- put the potaotes, parsnips, chicken, rosemary and onion into the slow cooker
- whisk together the honey, mustard, garlic and chicken stock and add to slow cooker
- after two and a half hours turn off the slow cooker and stir in the gravy granules

Lemon and Saffron Rice Pudding

- Serves 3, syn free

- 4 ounces of Pudding Rice

- 170ml water

- 330ml No Added Sugar Cream Soda

- 3 tablespoons Fat Free Fromage Frais

- ½ teaspoon Vanilla Extract

- zest of 1 lemon

- ¼ teaspoon nutmeg

- Pinch of saffron strands

- 1 cinnamon stick or  ½ teaspoon ground cinnamon

- punnet of blueberries

- Put the rice, water and cream soda in a pan and bring to the boil.

- add the saffron, lemon zest, and cinnamon in

-  Simmer until liquid is absorbed.Stir every few minutes

- Remove from heat, add nutmeg and leave to cool.

- Stir in fromage frais and vanilla extract and serve with fresh blueberries

- Slimming World friends make sure you are using pudding rice not pudding rice flakes ( the flakes are syns, the rice isn't)
- The recipe would also work without saffron if you don't have any.