Batchcooking Slimming World recipes with a Thermomix – menu 3

1056 Views
Yields: 4 Servings Difficulty: Medium Prep Time: 1 Hr 30 Mins

Batchcooking Slimming World recipes with a Thermomix – menu 3

Batchcooking Slimming World recipes with a Thermomix Time: 1.5 hours

Get: 5 meals for 4 people, made from scratch, using only fresh ingredients.

Each meal will then take 5 minutes or less for you to prepare

(plus unsupervised cooking time of no more than 30 minutes)

Waste less / Stress less / Cook less / Clean less / Spend less

Before we start: This menu is fully flexible. There might be something in there you don’t like. You might be going out 3 times this week (lucky you!) etc. Each ingredient and each cooking step has the recipe it belongs to next to it so you can easily take it out if you decide to remove one (or more) of the recipes.

The ‘>>>’ indicates steps you can get on with whilst waiting for stuff to cook.

__________________________________________________________________________

On the menu this week we have:

Butternut squash macaroni cheese

Chicken and wild rice soup

Leek and ham hock gratin with rosti topping – inspired by a Delicious magazine recipe

Chicken parmigiana

Chakchouka

__________________________________________________________________

Before you begin batchcooking your Slimming World recipes you will need:

(aff links are to the ones I use over and over again)

  1. A clean Thermomix, turned on
  2. 4 x 3L airtight containers. 1 x 1L size airtight container.
  3. 1 oven dish 
  4. 2 spatulas
  5. 1 potato peeler
  6. 2 chopping boards – one for meat, one for veg.
  7. Weighing scales
  8. 2 sharp knives – one for meat, one for veg
  9. 4 small bowls to keep chopped ingredients as you prepare them
  10. A clutter-free space to work
  11. All your ingredients out (you can tick them off online as you go along)

Additional results of batchcooking Slimming World friendly recipes with a Thermomix:

  • much more relaxing time every night,
  • no last-minute takeaway order or a trip to the local supermarket (so much better for the wallet),
  • the satisfaction of eating homemade, healthy food,
  • no temptation to reach for the unhealthy stuff,
  • happy you – happy family – happy home,
  • you’ll clean your kitchen once this week (today!) – how amazing is that!
  • An awful lot less food wasted (good for the planet)
  • All meals are syn-free or very low syns.

Are you ready for 1.5 hours of batchcooking?

Let’s go!

Ingredients

0/40 Ingredients
Adjust Servings
    Fruits & veg
  • Herbs & spices
  • Meat & fish
  • Dairy
  • Everything else

Instructions

0/28 Instructions
  • CHICKEN AND WILD RICE SOUP Peel, roughly chop and add to the Thermomix bowl: 1 celery stick, 1 onion, 2 garlic cloves, 2 carrots, and 2 tbsp fresh thyme. Chop for 5 seconds / speed 4. Add 3 sprays of Fry Light, transfer to a large saucepan and cook for 10 minutes on medium heat, stirring regularly. Rinse your Thermomix bowl.
  • CHAKCHOUKA Add one onion, halved and 2 garlic cloves to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides. Add a few sprays of Frylight and cook for 3 minutes / 100C / speed 1.
  • CHAKCHOUKA Half, de-seed and slice 2 red peppers and 2 yellow peppers. Add to the Thermomix bowl. Cook for 10 minutes / 100C / Reverse speed low.
  • CHICKEN AND WILD RICE SOUP Add 3 tbsp cornflour, 2 chicken stock cubes, 1L water, and salt & pepper to taste. Cook for a further 3 minutes.
  • CHICKEN AND WILD RICE SOUP Chop 300g chicken thighs and cook in the oven for 10 minutes
  • CHICKEN AND WILD RICE SOUP Add 300g wild rice and the chicken. Cook for 30 minutes.
  • CHAKCHOUKA Cut 4 tomatoes in 4, and add to the bowl with 2 tbsp tomato puree, 1 tsp mild chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp ground coriander and a pinch of cayenne pepper. Cook for 15 minutes / 100C / Reverse speed low. Transfer to an ovenproof dish and keep in the fridge for up to 5 days. Rinse your Thermoix bowl.
  • LEEK AND HAM HOCK GRATIN Slice and rinse 3 leeks. Add to the mixing bowl with 2 garlic cloves , 3 pinches of nutmeg and about 10ml water. Cook for 10 minutes / 100C / reverse speed 1.
  • LEEK AND HAM HOCK GRATIN Add 2 chicken stock cubes, 2 tbsp cornflour, 2 bay leaves, and 300ml skimmed milk. Cook for 10 minutes / 100C / reverse speed 1.
  • LEEK AND HAM HOCK GRATIN Transfer to an ovenproof dish. Stir in the ham hock. Rinse and dry your Thermomix bowl.
  • CHICKEN PARMIGIANA Add 2 wholemeal pitta and 20g parmesan to the mixing bowl. Chop for 10 seconds / speed 8. Set aside in a shallow dish.
  • LEEK AND HAM HOCK GRATIN >>> Peel and quarter 750g potatoes. Add to the mixing bowl with 1 onion, 1 egg, 25g cornflour, and salt & pepper to taste. Chop for 20 seconds / speed 5. Transfer on top of the leeks. Roast in the oven for 50 minutes. Rinse your Thermomix.
  • CHICKEN PARMIGIANA Peel and halve 1 onion, 20g fresh basil and 1 garlic clove. Add to the TM bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  • CHICKEN PARMIGIANA Add 500g passata, 400g chopped tomato, 20g tomato puree and S&P to taste. Cook for 10 minutes / 100C / Speed 1 without the measuring cup.
  • CHICKEN PARMIGIANA In the meantime, cut 4 chicken breasts in half horizontally.
  • CHICKEN PARMIGIANA Pre-heat your oven to grill. Beat 2 eggs into a shallow dish.
  • CHICKEN PARMIGIANA Dip each piece of chicken into the egg, then the breadcrumbs/parmesan mix, shaking off the excess. Keep the leftover breadcrumb/parmesan mix in an airtight container.
  • CHICKEN PARMIGIANA Grill the chicken in the oven for 5 minutes. Pour the tomato sauce in an oven dish. Place the chicken on top. Leave to cool and set aside in the fridge for up to 3 days.
  • BUTTERNUT AND SAGE MACARONI CHEESE Turn your oven on to 180C. >>> Peel and cut into chunks one butternut squash.
  • BUTTERNUT AND SAGE MACARONI CHEESE Roast the butternut squash in the oven for 20 minutes. Cook 300g macaroni according to packet instructions.
  • BUTTERNUT AND SAGE MACARONI CHEESE Add one onion and 20g sage to the Thermomix bowl. Chop for 5 seconds / speed 5. Scrape down the sides. Add 3 sprays of Fry Light and cook for 3 minutes / 100C / speed 1. Add 2 tsp arrowroot, 2 tsp mustard powder, and 500ml skimmed milk. Cook for 8 minutes / 100C / speed 1.
  • BUTTERNUT AND SAGE MACARONI CHEESE Add 200g light cheddar cheese and 50g parmesan. Cook for a further 2 minutes / 100C / speed 1.
  • BUTTERNUT AND SAGE MACARONI CHEESE Drain well, transfer to an ovenproof dish. Stir in the sauce and the roasted squash. Leave to cool and keep in the fridge for up to 4 days.
  • On the night...
  • BUTTERNUT AND SAGE MACARONI CHEESE Reheat in the oven for 25 minutes
  • CHICKEN PARMIGIANA Reheat in the oven at 180C for 25 minutes. Top the chicken with slices of light mozzarella and the left over breadcrumb / parmesan mix. Cook for a further 5 minutes. Serve with your favourite vegetable and some rice.
  • LEEK AND HAM HOCK GRATIN Reheat in the oven at 180C for 25 minutes.
  • CHAKCHOUKA Reheat in the Thermomix for 20 minutes / 100C / Reverse speed low. Pre-heat your oven to 180C. Pour the vegetables in an ovenproof dish. Sprinkle with feta cheese. Crack in 4 eggs. Bake in the oven for 5 minutes. Sprinkle with fresh coriander and serve with rice. I also sometimes serve it with merguez sausages.
  • CHICKEN AND WILD RICE SOUP Reheat in a saucepan on medium heat for 20 minutes.

Got a comment or a question. Please post it below:

This site uses Akismet to reduce spam. Learn how your comment data is processed.