Cottage pie! Slimming world friendly!

This was how I made my slimming world friendly cottage pie yesterday! I thought I’d post the recipe for it. Just in case any of you want to have a go at making it!

450g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped

450g swede, peeled and roughly chopped

1 egg, beaten

3-4 tbsp vegetable stock

Low-calorie cooking spray

1 large onion, finely chopped

500g lean beef mince (5% fat or less)

400g can chopped tomatoes

250g passata

4 tsp Worcestershire sauce

1 tsp mustard powder

1 beef stock cube

3 carrots, peeled and cubed

1 tsp dried mixed herbs

200g green beans, trimmed

150g frozen peas

1.Boil the potatoes and swede for 15 minutes, or until tender.
2.Drain, return to the pan and add half the egg. Mash, adding enough stock to give a soft consistency, then season lightly. Keep warm until needed.
3.Meanwhile, spray a medium non-stick pan with low-calorie cooking spray and place over a low heat. Add the onion and cook for 5 minutes, or until softened, stirring occasionally.
4.Add the beef mince and increase the heat to medium. Cook for 5 minutes, or until browned all over, stirring and breaking up any lumps.
5.Stir in the tomatoes, passata, Worcestershire sauce and mustard powder, then crumble in the stock cube. Add the carrots and herbs, season lightly and mix well. Cover and simmer for 30 minutes, stirring occasionally.
6.Preheat your grill to medium. Transfer the mince mixture to a medium pie dish. Spoon the mash on top, roughen up with a fork and brush with the remaining egg. Grill for 5 minutes, or until golden.
7.Simmer the green beans and peas for 3-4 minutes, then drain. Divide the pie between 4 plates and serve with the bean

Spiced chocolate cake

Spiced Chocolate Cake
4 (1 ounce) squares unsweetened chocolate
2/3 cup shortening
2 cups sifted all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon instant coffee
1 cup buttermilk
1/2 cup buttermilk
3 eggs
1 teaspoon vanilla
Melt chocolate; set aside to cool. Stir shortening to soften. Sift in flour, sugar, baking powder, baking soda, salt, cloves, cinnamon and coffee. Add 1 cup buttermilk and mix until flour is dampened. Beat vigorously for 2 minutes. Stir in 1/2 cup buttermilk, eggs, chocolate and vanilla. Beat for 2 minutes longer. Pour into greased and floured 13 by 9 by 2 inch baking dish. Bake at 350 degrees for 40 minutes, or until done. Cool; frost with your favorite 7 Minute Frosting.


3 things challenge, yay for awesome moms!

My mom is fantastic! Not only is she the best mom ever, but, she’s also a great cook! Today she helped me cook my slimming world chili! And when it was made, she portioned it out for me, and now, I have 3 dinners for during the week!
Yay! I wont be hungry and I’ll be eating chili for a while!
Good thing I love it! And it tastes fantastic too!
Yay for awesome moms! Oh and she also went to the grocery store for me and picked up my fruit for the week, and got my money out of the ATM!
I love her!

Stuffed apple dumplings

Stuffed Apple Dumplings
Recipe By : National Apple Harvest Festival, 1998
pastry for 2 crust 9″ pie
3 tablespoons butter
3 tablespoons sugar
1 tablespoon raisins
2 tablespoons walnuts
6 large baking apples
2 tablespoons lemon juice
whole cloves
1 egg yolk
1 teaspoon cinnamon

Chop together raisins & nuts; mix with butter, sugar, & cinnamon. Core and peel apples, brush with lemon juice. Stuff cores with raisin-nut mixture. Divide pastry into 6ths, roll out each piece to about 8″ square, trimming
evenly at edges. Put an apple on each square & bring up opposite corners of the square to join at top & pinch together. Pinch moistened edges together to make sort of a pyramid-shaped covering for each apple. Stick 1
clove in top of each. Brush with egg yolk diluted with 1 tablespoon water. Bake at 425ΓΈ F. on greased pan 40 minutes or until apples test tender with a toothpick.



Confetti fried rice

Confetti Fried Rice
1/2 tablespoon vegetable oil
1 egg, beaten
1 small carrot, shredded
1 clove garlic, pressed
2 cups cooked rice
1 cup pineapple chunks in juice, drained
2 to 3 tablespoons julienne-cut ham
1/4 cup package frozen peas
1/4 teaspoon chopped green onion
4 water chestnuts (canned), chopped
1 tablespoon soy sauce
1/4 teaspoon ground ginger
Ground black pepper to taste
Heat 1/2 teaspoon oil in wok over low heat; add egg, swirling around bottom of wok until egg sets in 6 inch pancake. Remove egg; cool. Cut egg into 1/8 inch strips; set aside. Heat remaining oil in wok over high heat; stir-fry carrot and garlic about 1 minute until tender. Add rice, stirring until grains separate. Mix in pineapple, ham, peas, onion, water chestnuts, soy sauce, ginger and pepper; heat through. Gently stir in egg strips.
Makes 2 generous servings.


Angel cake delight

Angel Cake Delight
4 tablespoons cold water
1 cup boiling water
1 (20 ounce) can crushed pineapple
1 large angel food cake
8 cups prepared Dream Whip or whipped topping)
2 envelopes unflavored gelatin
3 tablespoons lemon juice
1 cup sugar
1 cup coconut
Pour cold water over gelatin. Stir and add boiling water. Add pineapple, lemon juice and sugar. Let stand in refrigerator until chilled. Prepare Dream Whip or use whipped topping. Mix with gelatin mixture. Add coconut. Pinch cake into fine pieces. Prepare cake, alternating with a layer of cake crumbs and a layer of Dream Whip mixture, ending with Dream Whip mixture. Chill.
Makes 24 servings.


Old-fashioned carrot cake

Old Fashion Carrot Cake
2 eggs
1/2 cup maple syrup
3/4 cup oil
1/2 cup yogurt
3/4 cup sunflower seeds, shelled
1 1/2 cups grated raw carrots, packed tightly
1/4 cup raisins
1/4 cup cashew nuts, chopped
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg
Preheat oven to 300 degrees. Beat eggs and add maple syrup, oil and yogurt; blend well. Then stir in seeds, nuts, raisins and carrots. In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Fold into carrot mixture. Blend well, but do not beat. Pour into greased 8 by 8 inch pan; bake for 1 hour. Remove from oven and cool in pan until edges separate from sides. Turn out onto a rack and cool well before serving.
Makes 8 servings.