Becca Jane St Clair

One thing my husband has missed with his Sunday dinners since I started on Slimming World has been Yorkshire Puddings. Especially after I got good at making them. Today, someone shared a one syn Yorkshire Pud recipe on one of the Slimming World Facebook groups and I decided to try it. The result was light and airy Yorkies with no guilt!

[DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.]

[Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.]

You will need:

50g flour
120ml semi-skim milk
40ml water
2 eggs
Pinch of salt
Frylight

– Pre-heat the oven to 200C. While the oven is pre-heating, put in a 12-cup yorkie tin (I used a cupcake tin) so it can get nice and hot.
– Whisk (or use a hand blender) together all ingredients, until foamy.
– Carefully remove tin from the oven and spray each cup with Frylight.
– Evenly distribute mix between the cups. I found measuring spoons helped.
– Bake for 18-20 minutes or until puffy and golden brown.

Serve with your favourite roast dinner for only one syn each!

***
The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on http://blog.beccajanestclair.com, my facebook page, Networked Blogs, the RSS feed(s), or through an e-mail subscription, please notify me.

[LJ readers reading this on the LJ RSS feed: Please click on the link at the top of the entry to go directly to my blog to leave a comment, as comments left on the LJ RSS do not get seen by me. Facebook users reading this from my Networked Blogs link can either comment on facebook or on my blog. If you are reading this through an e-mail subscription, you might need to go directly to my blog to view videos and images.]

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Terry Pratchett’s death has hit both my husband and I hard, perhaps him more than me. While discussing dinner tonight, Tim jokingly suggested Sausage-inna-bun and Rat-onna-stick ala CMOT Dibbler. So, I decided to make Chicken Satay.

[DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.]

[Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.]

If you make 7 sticks, each stick is only half a syn.

You will need:

2 TBS PB2*
1 TBS water
6 TBS soy sauce
1 TBS sweet chili sauce
4 boneless, skinless chicken breasts
7 wooden skewers

*PB2 is a powdered peanut butter available on Amazon that has only 1 syn per Tablespoon. You will need to recalculate the syns and omit the water if you use a different brand.

1. Preheat oven to 180C
2. Slice chicken breasts into strips
3. Combine PB2, water, soy sauce, and sweet chili sauce and whisk until smooth.
4. Add chicken to bowl and leave to marinade at least 20 minutes (if you have time, I bet this would taste better marinaded overnight!)
5. Soak skewers in water and thread chicken on in a zig zag pattern
6. Place skewers in an oven proof dish, pour remaining marinade over chicken and bake for 20 minutes.

Enjoy!

***
The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on http://blog.beccajanestclair.com, my facebook page, Networked Blogs, the RSS feed(s), or through an e-mail subscription, please notify me.

[LJ readers reading this on the LJ RSS feed: Please click on the link at the top of the entry to go directly to my blog to leave a comment, as comments left on the LJ RSS do not get seen by me. Facebook users reading this from my Networked Blogs link can either comment on facebook or on my blog. If you are reading this through an e-mail subscription, you might need to go directly to my blog to view videos and images.]

For full Copyright and Disclaimer, please read http://www.blog.beccajanestclair.com/copyright/

I really wanted cupcakes today. It’s a Sunday, so I either had to bake with what I had or what I could buy at the local co-op. I searched on the Slimming World website and found the recipe for the chocolate log….but I didn’t have the ingredients for the filling. I  also prefer to reduce sugar where possible, so this is my cupcake recipe loosely based off the chocolate log. This should make 10 cupcakes for a total of 15 syns or 1.5 each.

Posting this from my phone, so I don’t have my usual disclaimers. But please double check your syn values if you use different ingredients.

Recipe:

50g self-rising flour
50g Truvia  baking blend
15g cocoa powder  (my American self used Hershey cocoa)
4 eggs

Preheat fan assisted oven to 180 (think that’s 200 on a regular oven)
Combine dry  ingredients in a small bowl and set aside.
Whisk eggs until foamy (I used an electric whisk)
Spoon dry mix into eggs and gently stir.
Spray 10 silicone cupcake cases with frylight and evenly spoon in mix (about 3 dessert spoonfuls per case).
Bake 10-12 minutes until edges come away from the case.