Sweet Potato Wedges

A few people have asked me how I make my sweet potato wedges so I thought it was time I shared with you how to make these scrummy orange dinner accompaniments.

You will need:
- Sweet potatoes
-Fry light (or oil if you fancy)
-Salt and pepper
-Clove of garlic

-Firstly get your spuds and slice off any of the ugly looking ends and eyes.

 

-Slice your potatoes in half and then into wedge slices, I tend to make mine fairly thin ish that way they don't take forever to cook.

 

-Get your baking tray and give it a quick spritz with your spray or drizzle with some of your oil.

 



-Take your clove of garlic and using the side of your knife crush it slightly.

-Chuck it all onto your baking tray, spritz with your fry light or drizzle with your oil, season with your salt and pepper and give it all a good shake.

 



-Pop into an oven at about 200c for 25-30 minutes.

-Half way through get them out and give them a good shake just to make sure that they don't get stuck to the bottom and that they get cooked evenly.

-Once they are cooked dig in and enjoy : )

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Non Bake Chocolate Marble Slice

OK so this recipe isn't a slimming world one, but then I'm sure the title gave it away.

I got my inspiration for this recipe from the lovely Lily at whatihearttoday.com, her post can be found here

For this recipe I used my left over chocolate from Easter but you can use any bars of your favourite chocolate.

-Firstly you need to slowly melt your chocolate, I always opt for the bowl over the pan of simmering water technique that way you are less likely to burn your chocolate.

 

- Line a baking tray with some grease proof paper.

-Next get your chosen topping, I went for mini eggs as they look pretty and taste pretty darn good : ) You could use smarties, crunchie, maltesers or any other yummy chocolate/sweets you can think of.
Pop it in a sandwich bag and get a rolling pin and give it a good bash.

 

-Melt your other chocolate again in a bowl over simmering water until it is all melted.

-Once your chocolate is melted pour onto your grease proof paper.

-Add your topping and your other chocolate on top, you will see that your chocolate produces a lovely marble effect.

-Pop in the fridge for an hour to hour and a half or until the chocolate is firm and you can tap it.

 

-Cut up into slices or leave whole if you don't want to share : )

-Make sure you keep it in an air tight container, so it stays nice and fresh when you want a little bit of what you fancy.

-And lastly enjoy!

What I have been eating- An Instagrasm catch up- Part 5

This last week I have been trying out a few new recipes, I will post them on here shortly. But for now I will show you the end results : )

Super easy, super quick, super tasty stir fry

Seared scallops with pea puree

chicken stuffed with mozzarella and wrapped in bacon, with sweet potato wedges, asparagus and roasted vegetables

Chicken roularde on a bed of country vegetable puree, roasted potatoes and vegetables with peas

Macaroni cheese with salad

What I have been eating- Instagram Catch up Part 4

Here is another round up of what I have been scoffing my face with recently.

Meatball pasta bake, you can find the recipe here

Sweet chilli low fat super noodles with peppers and peas

Smoked haddock, sweet potato wedges, roasted peppers and peas

Bacon, fried egg, Linda McCartney onion and rosemary sausage and beans

Smoked haddock and vegetable risotto

Spanish omelette and salad

Pulled pork, sweet potato wedges, roasted potatoes, salad and peas

All of these meals are of course Slimming World friendly. If you have any questions about my food please don't hesitate to contact me.

Meatball Pasta Bake

I got this out of the most recent Slimming World magazine, I  have modified it slightly : )

The recipe serves 4 or 2 greedy pigs!

This is free on Slimming World if you use your cheese as your Healthy Extra A or add 6 syns if not.

• 500g pork mince (less than 5% fat)
• 4 spring onions finely sliced
• oregano
• parsley
• rosemary
• thyme
• basil
• 1 tablespoon of tomato puree
• 1 tablespoon of Worcestershire sauce
• 3 garlic cloves finely sliced
• 1 onion finely sliced
• 2 tins of chopped tomatoes
• 50ml of chicken (or veg) stock
• 300g dried pasta
• 120g grated cheese ( I only used half of the cheese as was making it for two)

- Put your oven onto 180 Celsius.
-In a big bowl mix your mince, the spring onions, one of the garlic cloves sliced, Worcestershire sauce, tomato puree and a good sprinkling of the oregano, parsley, rosemary, thyme and basil.
- Start forming into balls, it should make 18-20 depending on how big you want your balls : )
-Heat a frying pan with some fry light and brown off the meatballs.

-It should take about 10-15 minutes to cook them. Once they are done take out of the frying pan and set aside.
- In a large saucepan spray some fry light and soften your onions and the two remaining sliced garlic cloves.

-While your onions are cooking, cook your pasta according to their instructions.

-Add your tinned tomatoes, a good sprinkling of oregano, chicken stock and some salt and pepper to your onions and garlic.

-Bring to the boil and then let it simmer for 15 minutes.
-Once your pasta is cooked pour it into a medium deep baking dish. Add your cooked meatballs.

-Add your cooked tomato sauce and spread over evenly.

-Sprinkle over your grated cheese and pop in the oven for 30 minutes or until golden and bubbling.

-Serve with some salad and tuck in : )

Super easy, super tasy Slimming World Curry

A few people have asked how I made the curry I ate last night.

Here is the recipe, it serves 2 very hungry people or 3 if you are doing a few other dishes with it.

• 500g chicken breast diced
• 1onion finely chopped
• 2 garlic cloves finely chopped
• 1/4 pint of chicken or veg stock
• 5 tablespoons of passatta
• 100g fat free Greek or natural yoghurt (ish or until the curry is the right consistency)
• 1 tablespoon of medium curry powder
• 1 teaspoon of turmeric

-Fry off your chicken in some fry light or oil if you aren't doing Slimming World in a large saucepan.

-Once you have cooked the chicken transfer it to a plate and add a little bit more fry light to the pan.

- Add the garlic and onion to the pan and cook until they have softened.

-Add in your curry powder and turmeric and mix well so the onion and garlic is coated in the spices.

-Fry for one minute.

-Add the passatta and your stock, mix it and bring to the boil.

-Add the chicken back into the saucepan with the curry and simmer for 8 minutes roughly.

-Turn off the heat and stir in your yoghurt until it is all incorporated with the curry.

-Serve with rice, chips or even naan bread and enjoy!

What I've been eating- Instagram Catch up- Part 3





Here is a round up of some of the meals I have been scoffing over the last week or so.

 



Pulled pork, chips and salad

 

Smoked haddock, roasted vegetables and chips

 

 

Bacon, beans, fried egg and Linda McCartney onion and rosemary sausages

Venison steak, sweet potato wedges, roasted vegetables and peas

Chicken curry, chips and rice, the recipe for this curry will follow : )

 

Smoked haddock, mushy peas, chips and roasted vegetables