With the weather getting colder, for me my favourite thing about this is the warming winter food. Below are a few of my favourite recipes that I’ve recently cooked. They’re either Syn Free or Low Syn. Don’t forget to tag me in your photos if you recreate them…
Bacon, Onion and Potato Bake
Enough potatoes for however many you’re cooking for. I use 2/3 jacket potatoes normally and that serves 3 of us!
One pack of bacon.
1 veg stock cube made up with 250ml of boiling water.
Salt, pepper, mixed herbs and garlic.
40g of light cheese.
Peel the potatoes and thinly slice them and the onions.
Chop the bacon into chunks cutting all visible fat off.
Spray fry light onto the bottom of an oven proof dish and begin layering some of the potato, onion and bacon.
Before adding the next layer sprinkle over salt, pepper, mixed herbs and garlic granules before adding another layer and doing the same. (You should have around 3 layers.)
Pour over the made up stock cube and cover with foil.
Put in a preheated oven at 180 degrees for 1 hour.
Check the potatoes are soft and then tip out some of the veg stock. Sprinkle over the cheese and cook for a further 10/15 minutes.
Serve up with plenty of speed food! Super quick recipe that ended up being seriously good!! Also Syn Free 😍.
300g of risotto rice.
One pack of chestnut mushrooms or any mushrooms will do.
3 chopped up garlic cloves.
100g of frozen peas although I ran out when I cooked mine so didn’t include them. 😂
1l of vegetable stock.
2 tbsp of white wine vinegar.
Bit of lemon juice.
90g of Parmesan, 3 ways means your HEx.
And for the ingredient I stumbled across… one small glass of prosecco!! 🍾 5ish syns so round it up to 2 syns per serving but so worth it. I had no wine in so thought I’d try out the prosecco and it honestly tasted amazing!!
1. Fry off the chopped onions and garlic in fry light for a few minutes and then add the chopped up mushrooms and cook for 5 minutes.
2. Add the rice and gently fry it off for a few minutes before adding the stock, white wine vinegar and prosecco.
3. Cook until the risotto is soft, normally takes around half an hour.
4. Add the lemon juice, peas, Parmesan, parsley and pepper and cook for another few minutes.
5. Serve up and enjoy with a sprinkling of extra Parmesan on top and some parsley.
Kebab and Chips
A chicken breast per person you’re cooking for.
Small tub of fat free natural yoghurt.
2 tablespoons of curry powder.
Pitta bread each.
Salad for serving.
Garlic granules, chilli flakes, salt, pepper and mixed herbs.
Peel the potatoes and cut into chip shapes. Coat in fry light, mixed herbs, salt, pepper, garlic granules and chilli flakes. Whack them in the air fryer for 15/20 minutes or in the oven for half an hour or so until cooked.
In a tub mix together the natural yoghurt, curry powder and salt and pepper and stir well.
Add the chopped chicken and coat well with the mixture. You can do this earlier if you have time and leave it covered in the fridge. This does make it taste better but depends if you have the time!
Fry the chicken in a pan until it’s cooked through.
Serve on a whole meal pitta with what ever salad you want. I also add aldi lightest mayo as it’s works out as half a syn per tablespoon.
Add your cooked chips and it’s a pretty good takeaway for the weekend!!
Salt and Pepper Chicken
2 chicken breasts.
6 tbsp of smash instant mash.
White wine vinegar.
Salt and pepper.
In a lunch box or dish mix well together the smash, salt, pepper, garlic and chilli flakes.
Dip the chicken chunks into your egg mix and then coat with the mixture. Put it on a baking tray with greaseproof paper to stop it sticking.
Spray with frylight and cook for 25-30 minutes at 200 degrees or gas mark 6.
Cook your dried noodles.
In a pan fry off the onion and red pepper until soft. Add a good glug of soy sauce and cook for a further few minutes.
Add the cooked noodles into the pan with 2 tbsp of sweetener and 2 tbsp of white wine vinegar and cook for a further few minutes.
Serve up with the salt and pepper chicken and enjoy!
Fish pie fish mix, I normally get mine from aldi.
One tub of Philadelphia lightest.
2/3 large potatoes.
Sprinkling of cheese.
300ml of Veg stock.
Mixed herbs and salt and pepper.
Peel the potatoes and cut them up. Boil them in water until soft. Drain the water and Mash then up with 1/4 of the tub of Philadelphia. Cover and set aside.
Add the stock to a pan and bring to the boil adding a dash of fish sauce. Add the fish and frozen peas and cook on a low heat for 5 minutes.
Use a slotted spoon to get the fish and peas out of the stock and into an oven proof dish. Add a sprinkling of parsley onto the fish mix and add prawns here if you like.
Add the rest of the Philadelphia into the stock, adding salt, pepper and and mixed herbs mixing well.
If the mixture is quite watery then cook on a low heat while adding cornflour. I didn’t need to with mine though.
Pour the mixture over the fish mix and too with mashed potatoes. Sprinkle over some cheese.
Cook on gas mark 6 or 200 degrees for 25 minutes until the cheese is golden brown. Serve with lots of speed food.