finely chopped parsleyPreheat oven to 180c/350f (gas mark 4)
the oats in a blender or food processor until a fine powder.
to a bowl with the baking powder, a pinch of salt, Greek yoghurt and eggs.
baking dish with parchment paper.
in the mixture and place in the oven, bake for 40 mins, skewer entered into the centre should come out clean.
oven temp to 200c/400f (gas mark 6)
the cheddar, mozzarella, garlic cloves, fresh parsley to a bowl, and crumble all together with clean hands.
bread is cool, using a sharp knife, cut slits diagonally (making sure not to go all the way through the bread), carefully pull slits open, season with a little salt and spray with a little spray oil.
with the cheese garlic mixture.
back in the dish and bake for approx 10-12 minutes, cheese should be melted and lightly golden.
1100g reduced fat Cheddar cheese, gratedPreheat the oven to 180°C/160° Fan/Gas 4. 1Brown the bacon and onion in a pan using Frylite. 1Mix the sliced potatoes, broccoli, bacon & onions together in the dish and spread out into an even layer. 1Pour the stock over the potatoes, loosely cover with foil & bake in the oven for about 30-40 mins. 1Once the potatoes have softened, spoon over some of the stock then add the cheese & bake for a further 20 mins until browned
4 slices of regular sliced 100% whole wheat (wholemeal) bread (2xHEb). 1Remove crusts from bread using a knife of kitchen scissors. So that two slices of bread weigh 60g (1 HEb). Then cut in half again lengthways, so you have 4 strips of bread for each slice. 1Take one strip and cut it equally 3 times lengthways, leave a small part uncut at the top, so that it all holds together. 1Carefully twist thebread, plaiting the 3 strips as you would a braid. 1Repeat with theother 15 strips, so you have 16 twists of bread in total. 1Whisk the egg with the salt. 1Using a silicone brush, brush over the top of each twist. 1Then carefully top with the cheddar, pushing it down a little so it sticks to egg wash on each twist. 1Place in the oven and bake for approx 18-20 min, till beautifully golden and crisp
Still being able to eat chips is probably one of thebest things about being on SlimmingWorld. Thinking back it actually makes me cringe slightly thinking about the glugs of olive oil that I added to just about everything before I started SlimmingWorld, and I have no doubt that reducing that amount (to almost nothing) has been a huge contributing factor to my weight loss so far
11/2 tbs of garlic powder. 1Add the salt, pepper, garlic powder and parsley. 1Spread the wedges out on the tray well spaced apart. 1Bake for 20 mins, take out, turn and then spray with a little more spray oil and bake for another 20 mins (40 mins total) until lovely and golden in colour. 1Serve with your choice of main, or enjoy these just as they are with a salad
Every time we need to replace oil to cook things in the oven we use Frylight. Shop bought nuggets/chips, are quite often very high in syns and contain lots of unnecessary additives, so I came up with a recipe for these delicious SynFreeGarlic Lemon and Parsley Chicken Goujons as a healthy alternative, that the whole family enjoy
It was really popular and in my opinion, one of thebest ways to enjoy Seabass fillets. In this SynFree Ginger, Garlic and Chilli Seabass recipe we balance the saltyness of the Soy with lime juice and rice vinegar