I’ll be honest, I’ve been absolutely rubbish with being on plan recently and have got ridiculously lazy! You’d think a wedding looming would mean more motivation but nope! Can’t stop eating pick and mix and ordering takeaways when I’m too tired to cook. I think a lot of parents would agree the summer holidays are so hard! Lots of BBQs, ice cream and eating out. It also doesn’t help that as Noah’s not at his childminders it leaves me zero time to exercise. I also have no motivation to do it in the evenings once Neil’s home as I’m knackered from our adventures during the day. Anyway I still tend to always cook slimming world meals so call me a fraud but here are some of the recipes I’ve cooked over the last week or so! Just got to remember how far I’ve come and get my butt in gear before I can no longer fit in my dress!
Quick and easy Chinese style pork
Pork loins however many depending on how many you’re serving or how hungry you are!
Soy sauce again however much you want
1 tbsp of Chinese five spice
2 tbsp of honey (5 syns split between two)
2 serving of rice.
A handful of peas
Broccoli.. how ever much you want again!
Marinade your pork loins for as long as possible to infuse the flavours. Preferably over night but I often forget and 15 mins is still fine! Cover them in lots of soya sauce, 1 tbsp of Chinese five spice and 2 tbsp of honey and cover until ready to cook.
Boil your rice until cooked, drain water and leave to cook. Also boil the peas if they’re frozen in the same pan… less washing up then!
Fry the pork loins for 5 minutes each side until cooked.
Boil the broccoli until cooked through.
For the egg fried rice, fry the rice in Frylight for a few mins and create a hole in the centre of the pan. Crack two eggs in the centre of the pan and allow to cook for a minute or so. Add the peas into the pan and mix it all together, frying for another couple of minutes until the egg is cooked.
Serve it all up and add soy sauce if you fancy it. Honestly takes 20 mins from start to finish so perfect for a midweek quick dinner.
Fakeaway kebab… this was a good one!!
5% lamb mince
Pitta bread, I could only get white ones which are syned but get the whole meal ones that count as your HEx.
Low fat mayo, I use the aldi lighter than lighter so it’s half a syn!!
Bacon with fat removed
Low fat cheese to use a HEx.
1 tbsp of mixed herbs
1 tbsp of oregano
1 tbsp of paprika
1 tbsp of onion powder
1 tbsp of garlic powder
1 teaspoon of salt and then pepper
Mix all the herbs listed above in a bowl and add half a finely chopped onion, save the other for later on. Add the lamb mince and mix well. I find it easier to use your hands as it really needs to be pounded together.
Whack it in the slow cooker on high for 3 hours.
Cut the potatoes into wedges and whack in an air fryer or the oven for 25 mins or until cooked.
In a pan fry off all of the bacon with fat removed. Once cooked take half of the bacon and sprinkle it on the cooked chips with the cheese and put in the oven until the cheese has melted.
With the remaining bacon, fry off white cabbage until soft with the remaining onion finely chopped. Add garlic powder and onion powder and as much salt and pepper as you want. It should take 10 minutes or so to fry it all down together.
Take the kebab out of the slow cooker and thinly slice. Place on warm pitta with lots of salad such a cucumber, lettuce, tomatoes, gherkins etc.
Plate up the dirty wedges and fried cabbages and enjoy! Who needs takeaway when fakeaways taste this good!!!
Sweet potato and spinach beef bowl
5% beef mince
2 large sweet potatoes
1 beef oxo cube
1 tbsp of fish sauce
1 tbsp of garlic granules
1 tbsp of paprika
Salt and pepper
Peel the 2 sweet potatoes and cut into chunks. Boil until soft and set aside.
Fry off the finely chopped onion with the garlic granules until browned. Throw in a tablespoon of fish sauce and salt and pepper.
Add the mince to the pan and fry off until brown and cooked through. Add a beef oxo cube to add flavour. Add the paprika here too.
Add the spinach to the pan on a low heat and put a lid over it so that the spinach steams. This should only take 5 mins. Add the sweet potato and serve up! Quick and easy for a midweek dinner!
Goats cheese chicken with a warm apple and cabbage salad
2 chicken breasts
80g of soft goats cheese
1 Braeburn Apple
Half a red cabbage
1 tbsp of caramelised onion chutney (1 syn per serving)
2 jacket potatoes
Sprinkle of parsley
Sprinkling of walnuts if you’re feeling naughty as I know they’re not very slimming world friendly but a light sprinkling never harmed anyone.
Spray 2 jacket potatoes with Frylight and grind some salt over the top of them. Cook on the oven on 180 degrees until soft. This normally takes around an hour.
Cut the chicken breasts in half and stuff with half the goats cheese. I also add some pepper here too. Fold the chicken breast back up and cook on 180 degrees for 25 mins until cooked through.
In a pan fry off the chopped up apple and cabbage until soft, add a tbsp of onion chutney and salt and pepper. Serve up on the jacket potato with the chicken breast on the side. If you’re feeling fancy sprinkle over some parsley and crushed walnuts just to add to it!
Salmon and asparagus pasta
2 salmon fillets
1 bunch of asparagus
300ml of water
1 fish stock cube
1 fish stock pot cube
1 handful of parsley
1 onion finely chopped
50g of Philadelphia lightest (2 syns split between 2 servings)
2 servings of pasta
30g of pecorino cheese (can use your HEx)
Salt and pepper
Cook the pasta until cooked through and soft.
Mix the fish stock cube and half of the fish stock pot cube with the 400ml of boiling water and set aside.
Fry the onion in a pan in Frylight until brown and soft. Add the stock and the chunks of uncooked salmon, chopped asparagus, lemon juice and half the parsley into the pan and cook for 5 minutes.
Whilst those bits are cooking, mix together the egg and Philadelphia until smooth and add pepper.
Drain the pasta and add to the pan of salmon etc. Quickly add the Philadelphia mix and stir quickly. Add half the pecorino cheese, salt and black pepper.
Serve with the remaining pecorino cheese on top. Job done!
Hope my recipes aren’t too vague! I’ll be honest a lot of my cooking is just throw it in a pan and hope for the best. But anyway we enjoyed these meals this week so thought I’d share them. Let me know if you recreate these recipes by tagging me on Instagram on @gymginandgianttantrums! Happy cooking! X