Amazing CHOCOLATE CHIP CHICKPEA Brownies

These are a perfect, healthy alternative to the calorific, sugar packed brownies you buy in the supermarket. At only 3 syns per brownie no butter or flour, they are fast becoming a staple in my house for a sweet, guilt-free snack! Read more for Recipe and Instructions.



What you need:

250g chickpeas (1 can, drained)

2 Eggs, whole

60g cocoa powder

1 bar dark chocolate, broken into small pieces /dark chocolate chips (40g) - the darker it is, the better for you!

60g plain porridge oats, unsweetener

1 small banana

100g artificial sweetener

Instructions:

Put all ingredients except for the dark chocolate chips into a blender.
Blend until smooth
Pour into a baking tray lined with baking paper
Spread chocolate chips evenly and bake for 20-25 mins at 180 Degrees/Gas mark 5
Enjoy! This makes about 16 servings.
EDIT: NB! The use of chickpeas in this way is known as a "tweak" - something other then they were intended for - this makes them synful. I've not seen any gains from tweaks personally.

Credits : www.slimmingworldsurvival.com
By : Emma browne

5 Amazing Tips For Success On Slimming World

Have a look at the tips below and be inspired for a New Year, a New You!

Food is your Friend
Do you like the sound of no weighing, no measuring and being in control of your journey? Then look no further - Slimming World gives you the power to choose foods you love to help you achieve a realistic goal.
Take a time out
Groups are full of yummy mummies, glam grandads, full time shift workers, and taking a time out to plan what you want to eat can mean the difference between a fab week and a flat week! Are you worth it? Of course you are!

Find foods everyone can eat
Try out different recipes, find out what the rest of the family like. There's plenty of mouthwatering meals for everyone on the Slimming world plan, from fussy kids to faddy adults. There is something for everyone!
Find a group you can stay to
Life is absolutely bonkers. Dad taxi, tax returns, visiting family, school holidays - there's always SOMETHING! Find a group locally that suits you. A time and a place where you can have me time and enjoy sharing, talking, and learning about how to turn your journey into something special.

Keep hydrated
Did you know that the majority of hunger pains aren't actually hunger but dehydration? Aim to drink at least 2 pints of water, fruity tea or diet fizzy drinks daily. Keep your water levels at optimal force!
Don't be scared to make a change
Even small changes can be a really scary thought but they can make all the difference! Taking a leap of faith like swapping the kind of milk you use, to spicing up the breakfast routine could see the pounds falling off before you know it.
Give yourself a break sometimes
Don't be too hard on yourself if you think you've slipped up. One bad meal doth not one bad week make! There are 21 meals in a week, and guilt could tar the other 20 if one was really bad. In the words of the now infamous song - let it go! Forgive yourself!
Credits : http://www.dailypost.co.uk/

Slimming World's chicken, tarragon and lemon soup

Ingredients

• 1 medium onion, finely chopped
• 600ml boiling chicken stock
• 1 tbsp Knorr Touch of Taste Chicken Concentrated Liquid Stock
• 1 large skinless and boneless chicken breast
• 1 medium floury potato, such as King Edward, peeled and cut into chunks
• Zest and juice of 1 small unwaxed lemon
• 4 tbsp chopped fresh tarragon, plus sprigs to garnish
• 4 tbsp fat-free natural Greek yogurt, plus 4 tsp to serve
• Leftovers can be stored in the fridge for 2 days. Reheat thoroughly before serving.

Method
Put the onion and 4 tbsp stock into a lidded saucepan over a medium-high heat. As soon as it is bubbling, season lightly, cover and reduce the heat to low. Cook for 10 minutes or until soft but not browned. Add the rest of the stock, concentrated stock, chicken and potato to the pan, cover again and cook gently for 20 minutes.
Lift the chicken on to a plate and, when it is cool enough to handle, gently shred the meat and keep warm. (The chicken pieces will give your soup a lovely texture.) Blitz the soup with a stick blender (or use a food processor or blender). Stir in the lemon zest, lemon juice, most of the tarragon, half of the cooked chicken and seasoning to taste. Bring back to a gentle simmer.
Remove the pan from the heat and stir in the yogurt. Ladle the soup into warmed bowls, swirl in the extra yogurt and scatter over the remaining tarragon. Pile the rest of the chicken in the middle of each bowl and garnish with tarragon sprigs to serve.

Slimming World chicken and tarragon fricassee

Fricassee is a creamy stew recipe. This 30-minute chicken recipe with healthy seasonal vegetables is from Slimming World and uses low-fat ingredients

Ingredients
Low-calorie cooking spray
800g/1lb 12oz chicken breast, skinned and cut into bite-sized chunks
2 onions, peeled and roughly chopped
2 large carrots, peeled and cut into thick batons
1 head of garlic, separated but not peeled
400ml/14fl oz chicken stock
4-5 sprigs of tarragon
Salt and freshly ground black pepper
200g/7oz green beans, halved
200g/7oz fat free natural fromage frais, to serve

Method
Spray a large non-stick casserole dish with low-calorie cooking spray. Place over a high heat, add the chicken pieces and cook until lightly browned on all sides.
Add the onion, carrots, garlic, stock, and tarragon, season well and bring to the boil. Reduce the heat to medium-low, cover tightly with the lid of the casserole dish and allow to cook gently for 15 mins. Add the green beans to the stew and cook for a further 5 mins.
To serve, remove the stew from the heat, stir in the fromage frais and check the seasoning. Serve immediately in warmed shallow bowls.
credits : Goodtoknow.com

Slimming World luxury macaroni cheese

Ingredients

• 2 leeks, thinly sliced
• 2 garlic cloves, peeled and chopped
• 300g (11oz) cherry tomatoes, halved
• 200g (7oz) frozen peas
• 2 tbsp finely chopped chives
• 100ml (3 1/2 floz) water
• 400g (14oz) cooked macaroni or other short-shape pasta
• For the topping
• 500g (1lb 2oz) very low fat natural yogurt
• 1 tsp Dijon mustard
• 175g (6oz) reduced fat Cheddar cheese, coarsely grated
• 2 eggs, lightly beaten
• 4 tbsp very finely chopped parsley
• Salt and freshly ground black pepper

Method
Place a large, non-stick frying pan over a high heat. Add the leeks, garlic, tomatoes, peas, chives and water, stir together and cook for 6-8 minutes, until the water has been absorbed.
Stir the cooked pasta into the tomato mixture, then transfer to a shallow, ovenproof dish.
Preheat the oven to 220C/Gas 7. Mix all the topping ingredients in a bowl, season well and pour over the pasta mixture. Place in the oven and cook for 15-20 mins, or until lightly golden and bubbling. Allow to stand for 5 mins before serving. Accompany with a crisp green salad.

Slimming World’s vegetable carbonara

Ingredients
312g dried rigatoni pasta
142g Savoy cabbage, finely shredded
170g smoked back bacon, trimmed of all visible fat and chopped
2 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
100g closed cup mushrooms, thinly sliced
198g frozen peas, defrosted
2 medium tomatoes, deseeded and chopped
3 large egg yolks
100g quark
Salt and freshly ground black pepper
170g sweet and crunchy salad, to serve
Don’t be afraid of using the green chilli in this recipe, it’s very mild and brings out the flavour of all the ingredients with no added heat. Even the kids won’t notice it’s there.

Method
Bring a large saucepan of lightly salted water to the boil. Add 312g dried rigatoni pasta and boil for 9 minutes. Add 142g Savoy cabbage, finely shredded, for the final 4 minutes.
Meanwhile, cook 170g smoked back bacon, trimmed of all visible fat and chopped, in a non-stick frying pan for 3-4 minutes. Add 2 garlic cloves, peeled and finely chopped, 1 green chilli, deseeded and finely chopped and 100g closed cup mushrooms, thinly sliced and cook for 3 minutes. Add 198g frozen peas, defrosted, and 2 medium tomatoes, deseeded and chopped and cook for a minute to heat through.
In a small bowl, whisk 3 large egg yolks and 100g quark together with some seasoning.
Ladle some of the pasta cooking water into a cup, reserve and drain the remaining pasta. Place the pasta back in the saucepan. Add the bacon and vegetable mixture and stir through. Remove from the heat and stir in the egg and quark mixture, adding 2-3 tbsp of the reserved cooking water to loosen the sauce a little.
Serve immediately with 170g sweet and crunchy salad.

credits : Goodtoknow

Slimming World's chilli with rice

This mouth-watering chilli with rice recipe by Slimming World is so simple to make and tastes delicious too.

Ingredients
Low-calorie cooking spray
1 red pepper, deseeded and roughly chopped
250g closed-cap mushrooms, quartered
2 garlic cloves, finely chopped
1 green chilli, deseeded and finely chopped
½ tsp ground allspice
1 tsp ground cumin
1 tsp hot smoked paprika
1.15kg essential mince sauce (see below)
410g can red kidney beans, drained and rinsed
For the mince sauce:
Low-calorie cooking spray
1 large onion, finely chopped
500g extra-lean minced beef
400g can chopped tomatoes
250g passata
1 beef stock cube
1 tsp dried mixed herbs
Salt and freshly ground black pepper
To serve:
350g dried long-grain rice
A small handful of fresh coriander, roughly chopped
150g fat-free natural yoghurt, sprinkled with smoked paprika
You could swap the minced beef in this recipe for Quorn for a veggie version

Method
For the mince sauce:
Place a medium pan sprayed with low-calorie cooking spray over a low heat. Add the onion and cook for 5 minutes, or until softened, stirring occassionally.
Add the minced beef and turn the heat up to medium. Cook for 5 minutes, or until browned all over, stirring and breaking up any lumps.
Stir in the tomatoes and passata, then crumble in the stock cube. Add the herbs, season and mix well. Cover and simmer for 30 minutes, stirring occasionally. Leave to one side.
For the chilli:
Place a medium pan sprayed with low-calorie cooking spray over a low heat. Add the pepper and mushrooms and stir-fry for 4-5 minutes. Add the garlic and chilli and stir-fry for a further 2 minutes.
Add the allspice, cumin and paprika, stir fry for 1 minute, then mix in the mince sauce and kidney beans. Cover and simmer gently for 20 minutes until piping hot, stirring occasionally.
Meanwhile, cook the rice according to the packet instructions, drain and stir in the coriander.
Divide the chilli and rice between 4 shallow bowls. Top with a spoonful of the yoghurt and serve.