Mealtime Magic: Game Day Recipes from Slimming World

Slimming World has some diet-friendly recipes to share as you cheer on your favorite team. Syns are something the program uses to track foods, and the Syns for all recipes are noted below.
 

Quarterback quarter pounder

information

Serves: 4
Prep time: 5 minutes
Cook time: 40 minutes
Syns per serving: FREE

ingredients

2lb potatoes
low-calorie cooking spray, such as PAM Olive Oil
1 medium red onion, peeled

7oz tinned borlotti (roman) beans, drained
1 level tbsp tomato purée/passata
salt
freshly ground black pepper
10oz 95% fat free extra lean ground beef
1 large zucchini, thinly sliced lengthwise
9oz large flat mushrooms, thickly sliced

method

1. Preheat the oven to 400ºF.

2. Cut the potatoes into wedges and cook in lightly salted boiling water for 5 minutes. Drain and return to the pan with the lid on to steam dry for 5 minutes. Place them on a nonstick baking tray and spray with low-calorie cooking spray. Cook in the oven for 25–30 minutes, occasionally shaking the tray.

3. Meanwhile, halve the red onion and cut one half into thin wedges. Roughly chop the other half. Place the chopped red onion in a food processor with the borlotti beans, tomato purée, and seasoning and pulse to combine. Add the ground beef and pulse again. Tip the mixture out onto a clean work surface and then knead the mixture together so that all the flavors are well combined.

4. Shape the ground beef mixture into 4 burgers and chill in the fridge until ready to cook.

5. Preheat a large griddle pan or grill. Cook the zucchini, mushrooms, and red onion wedges for 2–3 minutes on each side until cooked. Tip the griddled vegetables into a serving bowl and mix together well.

6. Cook the burgers for 7–8 minutes on each side on a griddle over a medium-high heat, until thoroughly cooked through.

7. Serve the burgers with the griddled vegetables and accompany with the potato wedges.

Tip: Suitable for home freezing - quarter pounder only.

Serve up a tomato and herb relish to accompany it and you’re on your way to the end zone!

information

Serves: 4Prep time: 10 minutesCook time: Syns per serving: FREE

ingredients

3 large tomatoes, skinned and chopped
1 small red onion, chopped
1 small red bell pepper, deseeded and chopped
1 small red chili, deseeded and chopped
juice of 1 lime
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh basil
salt & freshly ground black pepper

method

1. Place the tomatoes, bell pepper, onion and chili in a food processor with the lime juice and chopped fresh herbs.

2. Process just for a few seconds until the mixture is coarsely blended. Season to taste with salt and pepper and transfer to a small serving bowl.

And how about sinking into juicy corn on the cob and herby dip alongside?

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Serves: 4Prep time: 5 minutesCook time: 7 minutesSyns per serving: FREE

ingredients

4 x 8oz corncobs
8oz fat free plain yogurt
2 scallions, finely chopped
1 tbsp freshly snipped chives
1 tbsp freshly chopped mint
1 small red chili, deseeded and finely chopped (optional)
juice of ½ lemon
salt
freshly ground black pepper
red pepper flakes, to serve

method

1. Cut each corncob in half. Parboil in a large pan of boiling water for about 5 minutes until tender. Drain and pat dry with paper towel.

2. Spray the corncobs lightly with low-calorie cooking spray and place them in a heated cast-iron grill pan or over the hot coals on a barbecue. Cook for about 2 minutes, turning frequently until slightly charred.

3. Meanwhile, mix together all the ingredients for the herby dip and spoon into a serving bowl.

4. Season the cooked corncobs with salt and plenty of freshly ground black pepper and serve immediately, sprinkled with red pepper flakes, with the herb dip.

Cheerleaders’ chili-loaded potato skins

Another favorite game snack – and this version’s fantastically Free!

information

Serves: 4Prep time: 20 minutesCook time: 50 minutes, plus bakingSyns per serving: FREE

ingredients

4 small baking potatoes, unpeeled
low calorie cooking spray
1 tbsp each finely chopped rosemary and dried red chili flakes
finely sliced scallions, chopped red chili, and sweet smoked paprika, to garnish
salad leaves, to serve

For the chili 

7oz extra lean ground beef
2 garlic cloves, peeled and finely chopped
1 tsp ground cumin
14oz canned chopped tomatoes
1 large red chili, seeded and very finely chopped
1 tsp red wine vinegar
¾ cup canned red kidney beans, drained and rinsed
sea salt and freshly ground black pepper

method

1. Preheat the oven to 400°F. Prick each potato all over and spray with a little low calorie cooking spray. Place them directly onto the oven shelf and bake for 40–45 minutes until they feel slightly soft when squeezed.

2. Meanwhile make the chili by heating a large nonstick skillet over a high heat. Add the ground beef and stir-fry for 6–8 minutes or until lightly browned. Stir in the garlic, cumin, tomatoes, and red chili and season well. Cook for 20 minutes to reduce the sauce or until it thickens, stirring from time to time to prevent sticking. Remove from the heat, stir in the vinegar and kidney beans. Set aside and keep warm.

3. When cooked, cut each potato in half lengthwise. Scoop out the flesh (keep it for another use such as mash) and leave a layer of potato at least ¼ inch thick on the skin. Spray again with low calorie cooking spray and arrange in a single layer, skin–side down, on a wire rack set in a roasting pan.

4. Season generously with sea salt and sprinkle over the rosemary and chili flakes. Return to the oven and bake for 15–20 minutes, turning half way through, until crisp and golden brown.

5. Remove from the oven and place on a platter, cut sides up. Spoon the chili into the potato skins, sprinkle over the sliced scallions, red chili, and sweet smoked paprika and serve immediately with salad leaves.

Tip: Suitable for home freezing.

Cool it down with this creamy herb dip – yum!

information

Serves: 4Prep time: 5 minutesCook time: Syns per serving: FREE

ingredients

1 cup fat-free plain Greek yogurt
2 green onions, finely chopped
1 tbsp freshly snipped chives
1 tbsp freshly chopped mint
1 small red chili, deseeded and finely chopped (optional)
juice of ½ lemon
salt and freshly ground black pepper

method

1. Mix all the ingredients together and spoon into a serving bowl.

2. Serve with grilled meat, vegetables or on top of a baked potato!

Half-time show – time for dessert!

Who needs Madonna when you’ve got these gorgeously gooey chocolate and apricot brownies as half time entertainment?!

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Serves: 24Prep time: 15 minutesCook time: 18-20 minutesSyns per serving: 4

ingredients

33½oz fat free spread, suitable for baking
½ cup cocoa powder
4 tbsp artificial sweetener
4 tbsp powdered sugar
3 eggs
½ cup all purpose flour
1 tsp baking powder
9oz dried apricots, chopped
1 tsp vanilla flavoring

method

1. Preheat the oven to 360°F.

2. Line a 12 x 8in baking tin with nonstick parchment paper.

3. Melt the fat free spread in a pan, remove from the heat, and stir in the cocoa powder, sweetener, and sugar. Add the eggs and whisk until combined.

4. Sift in the flour and baking powder and stir well. Mix in the apricots and vanilla flavoring, then pour into the prepared tin and bake for 18–20 minutes until just set (it will firm as it cools). While still warm, turn out onto a board and cut into 24 portions.

Cheers!

Enjoy a beer to toast your team’s success (a 12fl oz bottle Bud Light is 5½ Syns) or get creative with low-Syn cocktails! Our favorite’s a Mojito cocktail – place slices of lime and mint leaves in a glass and fill with ice. Add 1½fl oz rum and top with sugar-free lemonade (5 Syns per glass).