Slimming World Chicken Pappardelle All In One Food

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SLIMMING WORLD - CARIBBEAN LAMB



Slimming World - Caribbean Lamb image

This is a Slimming World recipe from the website. It is 0.5 syns on Extra Easy and Red. It needs to be marinated overnight and cooked for just over 2 hours but it's a lovely dish. The spices work amazingly together and it's not too hot. I actually used fat-free yogurt as I don't think it makes a big difference! I used used a lamb stock cube instead of the Bovril. You can use a can of chopped tomatoes instead of fresh.

Provided by FaithFluro

Categories     Curries

Time P1DT2h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons turmeric
2 teaspoons cumin
8 ounces fat-free fromage frais
681 g lean lamb, Cubed
1 large onion, Chopped
852 ml stock, made with bovril powder
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon dry mustard
198 g tomatoes, Chopped
1 teaspoon cornflour

Steps:

  • Mix the turmeric and cumin into the fromage frais. Pour over the lamb and leave to marinate over night.
  • Fry the onion in 284ml/0.5 pint of the stock and gradually add the remaining spices. Gently cook for 4 minutes.
  • Add the lamb mixture, the rest of the stock and the tomatoes and bring to the boil. Simmer gently for approximately 2 hours until the lamb is soft and tender.
  • Mix the cornflour with a little water and add to the mixture. Mix well.

Nutrition Facts : Calories 294.2, Fat 11.7, SaturatedFat 4.8, Cholesterol 109.2, Sodium 135, Carbohydrate 8.9, Fiber 2.5, Sugar 3.2, Protein 37.3

SLIMMING WORLD FRIENDLY HUMMUS



Slimming World Friendly Hummus image

i made this today from soaked and cooked chickpeas to have on my baked potatoes, you can experiment by adding different spices and flavours liek roasted peppers, sundried tomatos, olives or sultanas and cinamon, the basic recipe is free on a green day or extra easy

Provided by cakeinmyface

Categories     Spreads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

400 g chickpeas (drained)
1/2 lemon, juice of
2 minced garlic cloves
1/2 teaspoon salt
1 teaspoon cumin
2 tablespoons low-fat plain yogurt
water, to thin down

Steps:

  • put the chickpeas, lemon juice crushed garlic cumin and yoghurt into blender and bled until slightly chunky, continue pulversising adding a little water to get to desired consistency, i like mine chunky pastey.
  • serve on baked potatoes.

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