Avocado & Cream Cheese Wrap..5 SYNS

Ingredients;

75g Reduced Fat/Light Soft Cheese (HEA)

50g Avocado (5 SYNS)

1/4 Chopped Onion

1 Slice Of Bacon - Fat Removed

1/2 Tsp Cumin

2 Tbsp Lime Juice

BFREE Wrap (HEB)

Instructions;

In a large bow mix together all the ingredients and spread evenly on a BFREE wrap roll up and serve with a little side salad or whatever you want. I cut mine into 6 sections as stops the filling squirting out!

Baked Oreo Cheesecake - Slimming Eats Recipe That I Swear By!

We all have a sweet tooth every now and again and with slimming world sometimes you deprive yourself because your worried about the syns or whether it's worth the syns!

This cheesecake that I found on www.slimmingeats.com is always in my fridge as a quick fix if I want something sweet, and for only 8 Syns a slice it's well within your daily allowance.


I personally (depending how much of a sweet tooth I have) can get this into 16 slices which makes it only 3 syns a slice!!!!



Baked Oreo Cheesecake
Slimming Eats Recipe
Serves 8
Green – 6 syns per slice
Extra Easy – 6 syns per slice
Original – 6 syns per slice
If you would prefer a bigger slice of this, cutting the cheesecake into 6, while work out as 8 syns a slice.
You could try replacing the sugar with sweetener if you prefer to bring the syns right down, but I can’t guarantee the flavour or quality of the cheesecake to be the same.

Ingredients

• 375g of Quark
• 300g of fat free cottage cheese (blended till smooth)
• 4 eggs
• 1/2 cup (100g) of sugar (19.5 syns)
• 1 tablespoon of cornstarch (cornflour) (1.5 syns)
• vanilla pod
• 1 tsp of vanilla essence
• little zest from a fresh lemon
• 11 Oreo cookies (26 syns)

Method
Preheat oven to 180c or 350f (gas mark 4)
Grease a spring form pan.
Chop 10 Oreo’s into quarters and roughly line the bottom of the spring form pan with the Oreo pieces.

Separate the yolks from the whites of the eggs.
Scrap the seeds from the vanilla pod and add to a large bowl along with the quark, cottage cheese, sugar, egg yolks, vanilla extract, little zest from a lemon and the cornstarch.

Whisk until all ingredients are well combined

In another bowl whisk the egg whites until they form soft peaks.

Fold this into the rest of the mixture.

Pour this on top of the Oreo pieces in the springform pan and gently tap the sides, so the mixture is evenly distributed in the pan

Place in the oven and bake for approx 35 mins. When cooked the cheesecake will be slightly golden around the edges. You can gently place a skewer in the centre just to make sure the middle is not too wet still.
Leave the  cheesecake to cool in the oven with the door slightly ajar.
Once cooled you can then place in the fridge to chill before slicing.
Once ready to serve. Get the remaining Oreo cookie and crush roughly with a knife and sprinkle this on the top.

Healthy Summer Veggie Smash Pizza - 2.5 Syns Per Quarter

 

** Can be made in a rectangle form or a circular form **

For The Base:
1 sachet of instant mash
small amount of boiling water

Mix instant mash with water until it forms a very doughy ball.
Spray a cake tin with fry light and press the mash into the tin to form a nice round base.
Bake until golden then turn it over and bake other side until golden too.

2 garlic cloves minced
2 tsp olive oil (4 syns)
1 italian eggplant cut into 1/4 thick rounds
1 zucchini squash cut into 1/4 thick rounds
1 tomato sliced into 1/4 thick rounds
1 links italian chicken sausage, removed from casing (5 1/2 Syns)
40g cheddar
salt/ground black pepper to season
pinch of flour

Instructions
-Preheat oven to 500F. Place pizza stone in oven while preheating.
-On the stove heat a cast-iron grill pan over high heat or prepare gas grill for medium heat cooking.
-In a bowl mix together minced garlic and spray with olive oil.
-Once cast-iron grill pan is hot, lightly brush eggplant and zucchini rounds w garlic/olive oil mixture. Place rounds on the grill. Cook for 3-5 min, only turning once. Cut eggplant rounds in half and zucchini rounds into quarters. Set aside.
-In medium pan, heat a little of garlic/olive oil mixture. Once hot, add chicken sausage. Break sausage up w/ wooden spoon as it cooks. Cook for 6-8 min until done. Set aside.
-Place dough on baking sheet sprinkled w/ a tiny bit of flour. Add enough flour under the dough to allow it to slide off the baking sheet and onto the hot pizza stone in the oven.
-Brush dough w remaining garlic/olive oil. Cover pizza with the cheese. Follow with sliced tomatoes, eggplant, zucchini and sausage. Season with salt/pepper.
-Slide pizza into pizza stone in oven. Bake 8-10 min until crust is golden brown and cheese is fully melted
  

I usually cut into 4 when doing in a circular cake tin.

Healthy Strawberry Granola Breakfast Wrap - 3 SYNS

1 BFREE wrap (HEB)
2 organic strawberries, sliced
2 tbsp non-fat vanilla greek yogurt
2 tbsp Special K Original Cereal (3 SYNS)
1 tsp fresh basil
1 tsp raw honey

1.spread 2 tbsp of greek yogurt onto wrap
2.sprinkle 2 tbsp of granola onto wrap
3.Place 2 sliced strawberries in a row down the center of wrap
4.sprinkle 1 tsp fresh basil over strawberries
5.drizzle honey over the basil
6.fold the 2 ends of the wrap in and roll each tightly

Tandoori Chicken Wrap - SYN FREE!!!

Chicken

Chicken breast
1x Wholemeal pitta bread (HEB)
1/4 c plain non-fat Greek yogurt
1 tbsp cayenne pepper
salt to taste
cilantro leaves
lemon or lime wedges
raw veggies: tomato, red onion, cucumber, lettuce, etc.

Mint-Cucumber Raita Sauce

1/2 cup plain Greek yogurt
1/4 cup cucumber grated
a handful of mint leaves – sliced thinly
a pinch of ground coriander
a pinch of salt
a pinch of cayenne pepper
freshly ground black pepper, to taste

Instructions

1. Mix the yogurt, salt, and tandoori seasoning. Then cut chicken into bite-size cubes and combine well with marinade. Allow to marinate for at least a few hours.

2. Prepare Mint-Cucumber Raita by simply mixing all ingredients, and then refrigerating until wrap is ready.

3. Slide the tandoori chicken tikka onto metal skewers, and place on heated grill (near, but not directly above embers). Turn every minute to prevent blackening, and occasionally baste with leftover marinade. When chicken fat bubbles out, grill for another couple of minutes until cooked, but not dried out.

4. Place Pitta on grill for a minute or so on each side to lightly char.

5. Top Pitta with chicken, cilantro, lemon/lime juice, and your choice of raw veggies. Finally spread on the mint-cucumber raita.

Skinny Salmon Burgers - 1 SYN EACH

Burgers
3-5 oz pink salmon, skinless, boneless puches
3/4 cup panko breadcrumbs
1/2 red onion, diced
1 tbsp dijon mustard (1.5 syns)
1/2 tbsp extra light mayo (1 syn)
1 tbsp lemon juice
1/8 tsp cayenne pepper
1/8 tsp chili powder
1/8 tsp salt
1/8 tsp black epper
2 c spring mix
2 limes cut into 6 wedges

Chili Lime Sauce
6 tbsp extra light mayo (3 syns)
1 lime juiced
2 tsp chili powder

Instructions
1.Preheat oven to 375 degrees. Lightly coat a baking sheet with frylight and set aside.

2.In a mixing bowl, use your hands to combine salmon, breadcrumbs, red onion, Dijon, mayo, lemon juice, cayenne pepper, chili powder, salt and pepper.

3.Shape mixture into 6 equally sized burger patties, about ¾ cup per patty. Evenly space patties on baking sheet. Lightly spray the tops of the burgers with cooking spray. Bake for 20 minutes or until golden brown.

4.Meanwhile, make the Chili Lime Sauce by whisking mayo, chili powder and lime juice in a small bowl. Set aside.

5.When burgers are cooked through, remove from oven. Serve burgers on buns, topped with 1 Tbsp Chili Lime Sauce, ⅓ cup of spring mix and a lime wedge.

1 SYN EACH FOR BURGER AND THE CHILLI LIME SAUCE - MAKES 6

Healthy Peanut Butter Fudge Swirl Brownies - 4 SYNS PER BROWNIE

Ingredients
•400g can black beans, drained & rinsed
•2 Large Eggs
•6 Tbsp applesauce
•12 Prunes
•2 Tbsp brewed coffee (optional)
•1 Tsp pure vanilla extract
•6 Tbsp cocoa powder
•1/2 tsp baking powder
•1/4 tsp salt
•6 Tbsp Peanut Butter
•2 Tbsp chocolate chips
•Frylight








Directions
1.Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with parchment paper and spray with frylight. Set aside.

2.Add all ingredients, except chocolate chips and peanut butter, to a powerful blender or food processor and process until smooth. Pour batter into prepared baking dish and level with spatula.

3.In a small pot over low heat, whisk peanut butter until melted and smooth. Drop spoon-fulls on top of batter and sprinkle with chocolate chips. Using butter knife make deep swirls, "sinking" some peanut butter into the batter. Bake for 30 minutes. Remove from the oven and let brownies cool for 5 minutes in the baking dish. Holding onto the parchment paper flaps carefully transfer brownies to a cooling rack and let cool for 30 minutes before slicing. Cut into 16 squares and enjoy warm or cold (I love these cold!).

4.Storage Instructions: Refrigerate in an airtight container for up to 7 days.