Slow Cooker Sloppy Joes

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I adapted this recipe.  For anyone who has a slow cooker there are quite a few good recipes, some that are already classed as healthy and others that I’m sure can be adapted.

The propoints that I state are for the ingredients listed.  Please remember that if you use different ingredients then you will need to recalculate the propoints.

Serves 2/3

5pp/2pp on F&H or Simple Start (for 2)

4pp/1pp on F&H or Simple Start (for 3)

250g Tesco Healthy Living Lean Mince (7)

30g Asda Acacia Honey (3)

15g English Mustard Powder (1)

30ml Lea & Perrins Worcestershire Sauce (1)

2 tbsp Asda Cider Vinegar (0)

500g Passata (0)

2 x Peppers, Diced (0)

1 x Large Onion, Diced (0)

Salt and Pepper (0)

Mix all the ingredients together (apart from mince, onion and peppers) and then add the onion and peppers to it and stir well.

Put mince into slow cooker and pour the mixture over it.

Stir well, cover and cook on low for about 6 hours.

Serve with Warburton Thins (need pointing) and salad.

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Pulled Pork

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I adapted this recipe from a FB Slow Cooker group that I’m in.  I have to say that I was a bit disappointed in it and I won’t be making it again.

Serves 2

9pp per serving/1pp per serving on F&H

500g Lean Pork Shoulder Joint (15)

50ml Worcestershire Sauce (1)

1 tsp Mustard Powder (0)

500g Passata (0)

6 tsp Balsamic Vinegar (1)

2 Cloves Garlic (0)

6 tsps Sweetener (0)

Salt and Pepper

Remove fat from pork and stab it (the pork not the fat) all over with a skewer and put in the slow cooker.

Mix all other ingredients together and pour over pork.

Cook on high for 2 hours and then on low for 6 hours.

Remove pork from slow cooker and pull apart with forks, return to slow cooker, stir and turn heat to high for half hour to thicken sauce.

Lentil and Carrot Soup

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Serves 4

2pp per serving/0pp on F&H/Simple Start

100g Split Red Lentils (9pp)

6 Carrots (0pp)

6 Celery Sticks (0pp)

1 large Onion (0pp)

1 Chicken Stock Cube (0pp)

Cook lentils according to instructions (usually boil and then simmer for 20/25 minutes)

Peel and slice onion and carrots.  Slice celery sticks and add to the soup maker, along with the lentils, stock cube, 1 litre of hot water and salt and pepper.

Select smooth setting and then serve.

 

 

Beef Fajitas

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Serves 2

5pp per serving/1pp on F&H/Simple Start

200g Lean roast beef, shredded (7pp)

Passata (0pp)

75ml Worcestershire sauce (2pp)

1 tbsp Mustard (1pp)

45ml Balsamic vingar (0pp)

2 Cloves garlic, minced (0pp)

1 Onion, sliced (0pp)

3 tsp Sweetener (0pp)

2 x Peppers, sliced (0pp)

In a saucepan sprayed with frylight add the garlic and cook for a couple of minutes, then add all ingredients apart from the beef, onion and peppers, mix and cook gently.

In a wok sprayed with frylight add the onion and peppers and cook until soft.

Add the beef and the passata sauce, mix well and allow to simmer for 5-10 minutes until beef is heated through and sauce thickened.

Serve with HM Salsa and wraps (need pointing).

 

Beef Hash

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I adapted this recipe.

Serves 2

11pp per serving/0pp on F&H/Simple Start

200g Lean Roast Beef, shredded (7pp)

400g Potatoes, cubed (9pp)

2 x Medium Eggs (4pp)

1 1/2 tsp Mustard (0pp)

50ml Worcestershire Sauce (1pp)

1 Onion (0pp)

Boil the potatoes for about 15 minutes.

Place the shredded beef in a bowl and combine the mustard and Worcestershire sauce and pour over the beef, mixing it thoroughly.

Slice/dice the onion and add to a hot wok which has been sprayed with frylight (use healthy oil allowance if on F&H/Simple Start).  Cook for a few minutes until they start to brown.

Drain the potatoes and then add to the wok.  Season with salt and pepper and keep turning the potatoes so that they brown evenly.

Add the beef and continue to mix well to allow the beef to heat.

While the beef is warming, dry fry 2 eggs.

Serve the beef hash with the egg on top.

Curried Vegetable Soup

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This was a bit of a throw together recipe.  I had some veg in my fridge that was on the verge of being thrown out as it was starting to go off, so before I went to work on Wednesday I decided to make some soup.  

I tried several seasonings (oregano, tomato puree, salt and pepper), but until I added the curry powder I have to say that it was god awful! lol

Serves 3/4

0pp per serving/0pp on F&H

Celery Sticks (0)

Carrots (0)

50g New Potatoes (1)

Spring Onions/1 onion (0)

2 Garlic Cloves (0)

Salt and Pepper (0)

Curry Powder (0)

1 Vegetable Stock Cube (0)

Chop everything up and add to soup maker (except curry powder and salt and pepper) with 1 litre hot water and set to smooth setting. 

When finished, add curry powder and salt and pepper and choose blend setting for about 20 seconds

If you don’t have a soup maker, chop everything up and add to a large pan (except curry powder and salt and pepper.  Bring to boil and then simmer for about 20 minutes.

Let cool and then blend, add curry powder and salt and pepper and blend again.

Pea, Ham and Mint Soup

20140107_120154This recipe was included in the booklet that came with my soup maker.  I tweaked it so that it was compliant with Simple Start.  

Different types of ham are different points so depending on the type of ham that you used would depend on the pps that the recipe would be for you.

Serves 3

5pp per serving/0pp on F&H

450g Frozen peas (10)

15 slices (200g) of cooked ham (4)

20g Fresh Mint (0)

1 Vegetable Stock Cube in 800ml water (0)

60g WW Low Fat Creme Fraiche (1) (Use natural yoghurt for 0pp or leave out if doing F&H)

Add peas, mint, chopped ham and vegetable stock to soup maker.

Select smooth setting. When finished, season with salt and and black pepper and add creme fraiche and select blend setting for 20 seconds.

If you don’t have a soup maker, add everything (apart from creme fraiche) to a large pan and bring to the boil and then simmer for 20 minutes.

Let cool and then season with salt and black pepper, add the creme fraiche and blend with hand blender.

 

Vegetable Soup

Vegetable Soup

Serves 3/4

0pp per serving/0pp on F&H

1 bag of prepared vegetables soup mix (0)

1 Oxo vegetable stock cube (0)

1 litre of boiling water (0)

Salt and pepper (0)

Add everything to a pan/soup maker.

If using a soup maker choose smooth setting.

If using a pan, bring to a boil and then simmer for about 20/30 minutes.

Let cool and then use a hand blender.

Keema Curry

Keema Curry

Serves 2

5pp per serving/0pp on F&H

250g Extra Lean Mince (8)

1 small tin Garden Peas (2)

1 Onion (0)

3 Cloves Garlic (0)

1 tsp Ground Cumin (0)

1 tsp Coriander (0)

1 tsp Chilli Flakes/Powder (0)

1 tsp Garam Masala (0)

400g Tinned Tomatoes (0)

1 Beef Stock Cube (0)

Brown mince and put to one side.

Dice Onion and add to wok with minced garlic.

Once onions are soft, add all the spices (except garam masala) and cook off.

Add Tomatoes and stock cube mixed with 50ml of boiling water.

Stir through and add mince.

Simmer for 20 minutes, add peas and garam masala, stir and simmer for a further 10 minutes.

Serve with wrap/pitta and wedges or rice (need pointing – unless using WW Wraps/brown rice and having a F&H day).

I felt like having a lazy day today and decided to do this in the slow cooker. I chucked everything in the slow cooker, stirred well and cooked on high for 5 hours.

Doner Kebab

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I got this recipe from this great lady in a FB group I belong to.

Serves 2

4pp per serving/0pp on F&H

250g Extra Lean Mince (8)

1 tsp Dried Oregano (0)

1 tsp Salt (0)

1/2 tsp Italian Herbs (0)

1/2 tsp Garlic Salt (0)

1/2 tsp Onion Powder (0)

1/4 tsp Cayenne Pepper (0)

1/2 tsp Black Pepper (0)

Preheat oven to gas mark 4.

In a large bowl, combine the dried oregano, dried Italian herbs, garlic powder, onion powder, cayenne pepper, salt and black pepper.

Add the beef mince and mix thoroughly for 2-3 minutes.

Keep punching and kneading until no air pockets remain and the kebab meat is extremely smooth.

Shape the seasoned mince into a loaf and place on a baking tray.

Bake in the middle shelf of the oven for about 1 hour, turning the loaf half way through the cooking time to ensure even browning.

Once cooked, remove from the oven and cover with foil.

Allow to rest for 10 minutes.

Slice the donor kebab as thinly as possible and serve with ww pitta or ww wrap, chips and/or salad (need to pp pitta/wrap/chips if having a pp day).