Thursday, 23 September 2010


Serves 4, free on Red and EE

1 pack of bacon, all fat removed
1 pack of extra lean beef mince (other types of mince can be used)
2 eggs
Mixed herbs
Salt and Pepper
3 tbsp passata
1 onion grated
1/2 pack of mushrooms finely chopped
2 grated carrots
1/2 pack of spinach
1 tbsp of ground garlic

1. Mix all ingredients together except bacon
2. Line a loaf tin with bacon
3. Shape the mixture into the bacon
4. Bake for 40-45 minutes

Serve with mixed vegetables

Wednesday, 22 September 2010

Chicken Cake

Serves 2,
Fry light
4 chicken breasts
Sausage meat from 4 sausages (2 syns if using WW or morrisons)
4 Extra light laughing cow (1/2 of HEA for 1 person) (more cheese can be used for full HEA and other cheeses can be used)
Bacon with all fat removed
Spray a casserole dish with fry light.
Get 2 chicken breasts and either cut into strips, butterfly or bash flat with a rolling pin.
Coven bottom of casserole dish
.Put sausage meat, broken up into bits on top if chicken.
The crumble the cheese trianges
Then add the other 2 chicken breasts, stripped, butterflied or flattened
Then put a layer of lean bacon on top.
Cover dish with foil.
Cook in oven at about 180 (fan assisted electric oven). For about 1 hr.
Remove foil. Cook for another 20 mins.
'cake' will bind together.

Is also nice topped with the syn free BBQ sauce 15 minutes before the end.

Jaffa Cake

Serves 10, 51.5 syns for the whole cake so roughly 5 syn per portion

1 flan case (36 for mine, Asda own, depends which you use)
2 orange jelly sachets made up with 1 pint of water (3 syns)
50g of chocolate (12.5 syns for mine, 1 dairymilk bar )

1. Make the jelly up with 1 pint of water
2. Put in the fridge to set but check and stir every 10-15 minutes
3. Once its is starting to set pour into the case.
4. Make sure it is thick or it will leak from the case.
5. Melt the chocolate
6. Let cool slightly and cover the jelly, if chocolate is too hot it will melt the jelly.

Monday, 6 September 2010


Free on extra easy, serves 2

1 medium sized onion, finely chopped

1 red pepper, sliced
1 green pepper, sliced
11 oz Paella Rice
2 chicken breasts, diced
Handful of mussels (optional)
Packet of raw tiger prawns
Pinch of saffron
1.5 pt chicken stock
2 cloves of garlic, crushed

 1. Fry onion over a low heat with fry light,  in a wide frying pan or wok which has a lid  until soft and then add peppers and stir fry for a couple mins.

2. Stir in the garlic and rice and then add the stock and saffron.

3. Cook over a medium heat for 20 mins with the lid off.

4. Add the chicken and seafood, lower heat and cover and cook for 12 mins. Check it a few times in case it sticks but don’t over stir.

5. Leave to stand for a few mins and serve.

BBQ Sauce

Syn free

1 onion

1 teaspoon of mild chilli powder
8 fl oz of passata
3 tablespoons granulated sweetener
4 tablespoons of balsamic vinegar
1 tablespoon of worcestershire sauce
1/2 teaspoon of mustard powder
Salt / pepper

1. Saute onion and chilli powder in fry light until soft.

2. Stir in the remamining ingredients and bring to the boil.

3. Simmer for 10 minutes until sauce thickens

Serve hot or cold.

Friday, 3 September 2010

Club sandwich

Serves 1, 1 syn & 1 heb

3 slices of Weight watchers brown danish (400g loaf, heb)
2 tbsp extra light mayo (1 syn)

1. Layer up half the salad, meat and 1 tbsp of mayo on a slice of bread.
2. Add a second slice of bread and put in the remainder of the filling.
3. Put the final slice of bread on top.
4. Cut diagnolly, secure each half with a cocktail stick