Sea bass with a chilli and lime glaze

I work right beside a food market – it’s only open Friday to Sunday so I often pop in on Friday during my lunch break to see what looks good.

This week I opted for fresh sea bass fillets and gave them an Asian twist, keeping it low syn and slimming world friendly.

Kick his ass, sea bass... this was YUM!

Kick his ass, sea bass… this was YUM!

Syns on Extra Easy: 1.5 per serving

Ingredients – for two people

2 x sea bass fillets
2 x spring onions, shredded into lengths
1 x red chilli, finely shredded into lengths
1 x tbsp soft brown sugar
1 x lime, juiced
Pinch dried chilli flakes
White vine vinegar (optional)

How to make it

  1. Preheat the grill to hot and put a baking tray under it.
  1. Make the glaze by mixing the sugar, lime juice and chilli flakes together. If it’s too sweet, then add a splash of white wine vinegar.
  1. Spray the skin side of each sea bass fillet with fry light, then brush the flesh side with the glaze, keeping at least a teaspoon of it back to use later. Season well.
  1. Put the fillets on the pre-heated baking tray, skin-side down, and cook for 4 or 5 minutes (until it’s cooked through).
  1. While the fish is under the grill, put the remaining glaze in a bowl with the spring onion and red chilli and mix well.
  1. Once cooked, top each fillet with the glaze, chilli and spring onion mix.
  1. Serve and devour with vegetables of your choosing – watch out for any pesky bones in the fish!

Slow cooker chilli con carne

There’s nothing better on a cold, windy January evening than getting home and remembering that the slow cooker has been on all day and your dinner is ready…

…Who am I kidding, like I’d forget! I was counting the hours yesterday until I could get home and tuck into this slimming world chilli con carne. And it didn’t disappoint!

If you don’t have a slow cooker, you could just let it simmer very gently for an hour or two in a pan.

Who doesn't love a big, belly warming plate of chilli?

Who doesn’t love a big, belly-warming bowl of chilli?

Syns on Extra Easy: 1.5 per serving

Ingredients – for four people

500g extra lean mince (must be less than 5% fat)
1 x onion, diced
1 x red pepper, diced
1 x tsp smoked paprika
Half x tsp dried red chillies
1 x tsp ground cumin
2 x tsp hot chilli powder
1 x tbsp plain flour
400g can chopped tomatoes
400g can red kidney beans
150ml beef stock
1 x tbsp. dark muscovado sugar
Potatoes or rice to serve (in the photo, I’ve made slimming world potato wedges)

How to make it

  1. Fry the mince using a little fry light, breaking it up with a wooden spoon, until browned. At this point, I remove it from the pan and put it into a bowl, using a slotted spoon so as to get rid of any excess fat.
  1. Give the frying pan a quick rinse, again to get rid of any fat, then fry the onion, pepper, paprika, chillies, chilli powder and cumin. Cook for about two minutes then stir in the flour.
  1. Mix in the tomatoes, kidney beans, stock and sugar, season with salt and pepper and pour the mixture into the slow cooker.
  1. Cover it with the lid and cook on low for 8-10 hours.
  1. Once the cooking time is nearly over, prepare rice or slimming world chips.
  1. Serve and devour.

Magic pancakes

Usually the only magical thing about traditional pancakes is how quickly they disappear from my plate… but on this occasion, the magic lies in the fact that they’re syn free! Or they were until I added a tablespoon of maple syrup (2 syns).

Thanks to @slimmingwjourney on instagram for sharing this fab recipe with me. Perfect for a lazy Sunday morning.

Et voila, pancakes à la slimming world

Et voila, pancakes à la slimming world

Syns on Extra Easy: 2 per serving if using a tablespoon of maple syrup

Ingredients – for two people

70g porridge oats (35g is a HEXB)
2 x Activia 0% fat vanilla yoghurt
4 x eggs
Fruit to top
Maple syrup

How to make it

1. Mix the oats in a bowl with the yoghurt, then add the eggs and mix again until it’s all combined.

2. Heat a pan until it’s really hot, using fry light, pour a small amount of the mixture into the pan to form a pancake shape, and repeat to fit as many as you can into your frying pan.

3. When they appear to be well cooked on the bottom, turn them over and cook the top.

4. Once cooked through,  I added a tablespoon of maple syrup and a chopped banana, but the world is your oyster here, go for whatever you fancy!

5. Serve and devour.