Pulled Pork - Slow Cooker Method - Syn Free on Extra Easy
Prep time:
Cook time: 7
Total time:
Number of Servings: 4 servings
SYN FREE on Extra Easy
SYN FREE on Extra Easy
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Sunday, 25 October 2015
Tuesday, 5 May 2015
Shredding Chicken the easy way!
How to shred chicken....the easy way
Try this for those recipes that need to have shredded chicken. Can also work to create pulled pork or even shredding Gammon in a campfire stew!
Monday, 30 March 2015
Campfire Stew - Syn Free Slow Cooker Method
Slimming World Campfire Stew - Syn Free
Prep time:
Cook time: 10
Total time: 10
Number of Servings: 4 servings
Monday, 14 July 2014
Slimming World - Pork, Egg and Veg Fried Rice
Serves 4
Ready in about 25 minutes
Freezer Friendly
Syns - Extra Easy ½
Ingredients
300g dried long-grain rice
Fry light
3 eggs, lightly beaten and seasoned with salt and pepper
500g pork stakes, all visible fat removed, cut into small cubes
1 red and 1 yellow pepper, deseeded and cut into thin strips
1 large carrot, peeled and cut into thin matchsticks
50g beansprouts
8 spring onions, cut into lengths
2 garlic cloves, finely chopped
2cm piece fresh root ginger, peeled and finely grated
4 tbsp light soy sauce
1 level tbsp sweet chilli sauce
A small handful of fresh coriander, finely chopped, to garnish
1 lime, sliced, to serve
Method
1. Cook the rice according to packet instructions, drain and set aside.
2. Meanwhile, place a large wok or frying pan sprayed with Fry Light over a medium heat. Add the eggs and swirl the pan to form a thin omelette. Cook for 2 minutes, flip and cook for a further minute. Transfer to a clean surface, roll up and cut into thin strips. Cover and set aside.
3. Wipe out the pan with kitchen paper and spray with a little more Fry Light. Place over a high heat and stir-fry the pork for 5-6 minutes, or until cooked through. Transfer to a plate using a slotted spoon, cover and set aside.
4. Return the pan to the heat and stir-fry the peppers, carrot, beansprouts and spring onions for 3-4 minutes. Add the garlic, ginger, cooked rice and pork and stir-fry for a further 2-3 minutes. Stir in the soy sauce and sweet chilli sauces and toss well. Divide between 4 bowls, top with the sliced omelette and chopped coriander, and serve with the lime slices.
Freezer Friendly
Syns - Extra Easy ½
Ingredients
300g dried long-grain rice
Fry light
3 eggs, lightly beaten and seasoned with salt and pepper
500g pork stakes, all visible fat removed, cut into small cubes
1 red and 1 yellow pepper, deseeded and cut into thin strips
1 large carrot, peeled and cut into thin matchsticks
50g beansprouts
8 spring onions, cut into lengths
2 garlic cloves, finely chopped
2cm piece fresh root ginger, peeled and finely grated
4 tbsp light soy sauce
1 level tbsp sweet chilli sauce
A small handful of fresh coriander, finely chopped, to garnish
1 lime, sliced, to serve
Method
1. Cook the rice according to packet instructions, drain and set aside.
2. Meanwhile, place a large wok or frying pan sprayed with Fry Light over a medium heat. Add the eggs and swirl the pan to form a thin omelette. Cook for 2 minutes, flip and cook for a further minute. Transfer to a clean surface, roll up and cut into thin strips. Cover and set aside.
3. Wipe out the pan with kitchen paper and spray with a little more Fry Light. Place over a high heat and stir-fry the pork for 5-6 minutes, or until cooked through. Transfer to a plate using a slotted spoon, cover and set aside.
4. Return the pan to the heat and stir-fry the peppers, carrot, beansprouts and spring onions for 3-4 minutes. Add the garlic, ginger, cooked rice and pork and stir-fry for a further 2-3 minutes. Stir in the soy sauce and sweet chilli sauces and toss well. Divide between 4 bowls, top with the sliced omelette and chopped coriander, and serve with the lime slices.
Slimming World - Pork Escalopes in Marsala Sauce
Serves 4
Ready in about 25 minutes
Syns per serving - Extra Easy 1½, Original 1½, Green 10
Ingredients
4 fresh sage leaves
4 lean pork leg escalopes, all visible fat removed
4 slices Parma ham
Fry Light
50ml Marsala
300ml chicken stock
1 tsp chicken liquid stock concentrate
4 lemon wedges to serve
A small handful of fresh flat-leaf parsley, roughly chopped, to garnish
Method
1. Put a sage leaf in the centre of each pork escalope, then wrap a slice of Parma ham around the middle.
2. Place a large frying pan over a medium heat. Spray the pork all over with Fry light and cook for 3-4 minutes on each side, or until cooked through. Transfer to a plate and set aside.
3. Add the Marsala, stock and stock concentrate to the pan. Scrape up any bits of pork using a wooden spoon and allow to bubble for 4-5 minutes. Return the pork to the pan, spoon over the sauce and cook gently for 1-2 minutes, or until hot through.
4. Divide the pork between 4 plates, add a lemon wedge, pour over the sauce and garnish with the parsley. Serve with roast potatoes and vegetables.
Syns per serving - Extra Easy 1½, Original 1½, Green 10
Ingredients
4 fresh sage leaves
4 lean pork leg escalopes, all visible fat removed
4 slices Parma ham
Fry Light
50ml Marsala
300ml chicken stock
1 tsp chicken liquid stock concentrate
4 lemon wedges to serve
A small handful of fresh flat-leaf parsley, roughly chopped, to garnish
Method
1. Put a sage leaf in the centre of each pork escalope, then wrap a slice of Parma ham around the middle.
2. Place a large frying pan over a medium heat. Spray the pork all over with Fry light and cook for 3-4 minutes on each side, or until cooked through. Transfer to a plate and set aside.
3. Add the Marsala, stock and stock concentrate to the pan. Scrape up any bits of pork using a wooden spoon and allow to bubble for 4-5 minutes. Return the pork to the pan, spoon over the sauce and cook gently for 1-2 minutes, or until hot through.
4. Divide the pork between 4 plates, add a lemon wedge, pour over the sauce and garnish with the parsley. Serve with roast potatoes and vegetables.
Slimming World - Curried Pork Brochettes with Mango Salsa
Serves 4Prep time: 20 minutes + chilling
Cooking Time - 10 minutes
Syns - Original FREE
Ingredients
1 red chilli, deseeded and finely chopped
6 spring onions, trimmed and finely sliced
900g/2lb lean pork mince
2 tbsp medium or hot curry powder
3 tbsp finely chopped mint leaves
50g/2oz very low-far natural yogurt
finely grated zest and juice of 1 lime
salt and freshly ground black pepper
for the salsa
1 ripe mango, peeled, stoned and finely diced
1 bottle roasted red pepper, drained and finely diced
2 tbsp chopped coriander leaves
2 tbsp chopped mint leaves
Method
1. Place the chilli, spring onions, pork, curry powder, mint leaves, yogurt, and lime zest and juice in a bowl and mix well using your fingers. Season, cover and chill for 2-3 hours in the fridge.
2. Meanwhile, make the salsa by combining all the ingredients in a bowl, toss to mix well and cover and store in the fridge until ready to serve. if you're using bamboo skewers, put eight of them into a bowl of water to soak.
3. Preheat the grill to high. Divide the mince mixture into 32 portions and shape each one into a small ball. Thread four balls onto each skewer and cook under the grill for 4-5 minutes on each side or until cooked through. Serve immediately accompanied by the salsa.
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