Fennel and orange soup
4 onions, sliced
4 bulbs fennel, sliced
1.8l vege stock
Zest of 1 orange
200ml fat free fromage frais
Plum cherry tomatoes, oven roasted
Cook the onions in a large, heavy-based pan with Fry Light and a little water until softened but not brown. Add the fennel and cook until soft. Add the stock and cook for 30 minutes. Blend. Add the orange zest.
Serve in shallow bowls with a few roasted cherry tomatoes in the centre of the bowl.
Herb stuffed lamb cutlets
Blend the herbs and lemon juice. Place a wee bit of this stuffing in side on half of the beaten out cutlet. Fold the cutlet to make a herby sandwich.
I served our herby stuffed cutlets with Exquisa potatoes (buttered and sprinkled with parsley) and vege (courgettes, spring onions and spinach).
Mix all the ingredients together, beat well, and serve.
Slimming World Syns: these recipes were taken from a couple of Slimming World books and are Syn FREE on Extra Easy. Remember to cut ALL visible fat off the meat.