Batchcooking Slimming World recipes with a Thermomix – menu 4

Batchcooking Slimming World recipes with a Thermomix - menu 4

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:

Japanese Ramen noodle soup (V) Spinach filled Cannelloni (V) Chicken & sweet potato curry Pork medallions with shallot sauce Smoked haddock & cauliflower bake

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Don't fancy this menu? That's ok - we have plenty more for you to chose from. Simply click here.

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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. A piping bag - I love this silicone one from Lakeland as it is reusable.
  5. 2 spatulas
  6. 1 potato peeler
  7. 2 chopping boards - one for meat, one for veg.
  8. Weighing scales
  9. 2 sharp knives - one for meat, one for veg
  10. 4 small bowls to keep chopped ingredients as you prepare them
  11. A clutter-free space to work
  12. 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!

Servings: 4 yield(s)
Prep Time: 90 mins
Ingredients
    Fruit & veg
  • 500 g potatoes (smoked haddock & cauliflower bake)
  • 500 g cauliflower (smoked haddock & cauliflower bake)
  • 5 garlic cloves (Japanese ramen (3) cannelloni (2))
  • 400 g baby spinach (Japanese ramen (200g), cannelloni (200g))
  • 200 g sweetcorn (Japanese ramen)
  • 3 spring onions (Japanese ramen)
  • 1 onion (cannelloni)
  • 500 ml tomato passata (cannelloni)
  • 250 g sweet potatoes (chicken curry)
  • 100 g red lentils (chicken curry)
  • 200 g petits pois (chicken curry)
  • 4 shallots (pork with shallot sauce)
  • 500 g green beans (pork with shallot sauce)
  • Herbs & spices
  • 20 g fresh parsley (smoked haddock & cauliflower bake)
  • 4 tbsp soy sauce (Japanese ramen)
  • 1 tbsp Lea & Perrins (Japanese ramen)
  • 2 cm fresh ginger (Japanese ramen)
  • 1 tsp Chinese 5 spice (Japanese ramen)
  • 2 tsp sesame seeds (Japanese ramen)
  • 3 chicken stock cubes (Japanese ramen (2) chicken curry (1))
  • 1 tsp ground cumin (chicken curry)
  • 1 tsp ground coriander (chicken curry)
  • 1/2 tsp turmeric (chicken curry)
  • 1/2 tsp cayenne pepper (chicken curry)
  • 1/2 tsp ground ginger (chicken curry)
  • 30 g fresh coriander (chicken curry)
  • 1 vegetable stock cube (pork with shallot sauce)
  • 2 tbsp mixed herbs (pork with shallot sauce)
  • 10 g dried thyme (pork with shallot sauce)
  • Meat & fish
  • 400 g pork belly (Japanese ramen)
  • 4 eggs (Japanese ramen)
  • 500 g pork fillet medallion (pork with shallot sauce)
  • 400 g chicken thighs (chicken curry)
  • 500 g smoked haddock (smoked haddock & cauliflower bake)
  • Dairy
  • 300 g reduced fat cheddar (cannelloni (200g) smoked haddock & cauliflower bake (100g))
  • 50 g parmesan (cannelloni)
  • 300 g fat free yoghurt (chicken curry)
  • 750 g Quark (smoked haddock & cauliflower bake (250g) Cannelloni (500g))
  • Everything else
  • 400 g ramen noodles (Japanese ramen)
  • 12 seaweeds sheets (Japanese ramen)
  • 250 g cannelloni tubes (cannelloni)
  • 20 g corn flour (pork with shallot sauce)
  • 100 g red split lentils (chicken curry)
  • 1 tbsp mustard powder (smoked haddock & cauliflower bake)
Instructions
  1. SPINACH FILLED CANNELLONI 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.
  2. SPINACH FILLED CANNELLONI Add 500g passatta and 100g water. Cook for a further 10 minutes / 100C / speed 1. Set aside. Rinse your Thermomix bowl.
  3. SPINACH FILLED CANNELLONI Add 50g parmesan and 100g reduced fat cheddar to the Thermomix bowl. Chop for 20 seconds / speed 6. Add 200g spinach. Chop for 20 seconds / speed 6. Add 500g Quark, 2 eggs and salt & pepper to taste. Mix for 10 seconds / speed 5.
  4. SPINACH FILLED CANNELLONI Pour the ricotta mix into a piping bag. Spoon half a tomato sauce onto the base of an ovenproof dish. Fill each cannelloni with the spinach mix and lay on top of the tomatoes in tight rows. Top with the rest of the tomato sauce. Cover and keep in the fridge for up to 4 days. Rinse your Thermomix bowl.
  5. PORK WITH SHALLOT SAUCE Add 4 shallots 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.
  6. PORK WITH SHALLOT SAUCE Add 1 vegetable stock cube, 200ml water and 20g cornflour. Cook for 15 minutes / 100C / speed 1. Set aside in an airtight container. Leave to cool.
  7. PORK WITH SHALLOT SAUCE Mix pork medallions with 2 garlic cloves, 2tbsp mixed herbs, 10g dried thyme and S&P to taste.
  8. CHICKEN AND SWEET POTATOES CURRY >>>> Peel and chop 250g sweet potatoes. Slice 300g chicken thighs.
  9. CHICKEN AND SWEET POTATOES CURRY Add the whisk to the Thermomix bowl. Add the chicken, sweet potatoes, 100g red split lentils, 1 chicken stock cube, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, 1/2 tsp ground ginger, and 100g water. Cook for 8 minutes / 100C / reverse speed 1.
  10. CHICKEN AND SWEET POTATOES CURRY Add 200g petits pois. Cook for 12 minutes / 100C / Reverse speed low. Transfer to an airtight container. Leave to cool. Rinse your Thermomix bowl.
  11. SMOKED HADDOCK AND CAULIFLOWER BAKE >>> Peel and cube 500g potatoes and place in the simmering basket. Add 1 litre water to the Thermomix bowl. Cook for potatoes for 10 minutes / 100C / Speed 1.
  12. SMOKED HADDOCK AND CAULIFLOWER BAKE >>> Add 500g cauliflower to the Varoma. Place into position. Cook for 5 minutes / Varoma / speed 1. Transfer potatoes and cauliflower to a baking dish.
  13. SMOKED HADDOCK AND CAULIFLOWER BAKE Add 100g reduced fat cheddar and 20g fresh parsley. Chop for 10 seconds / speed 5. Add 1 tbsp mustard powder and 500g Quark. Mix for 5 seconds / speed 5. Add 500g smoked haddock fillet. Cook for 8 minutes / 100C / Reverse speed low.
  14. SMOKED HADDOCK AND CAULIFLOWER BAKE Distribute the haddock and sauce over potatoes and cauliflower. Mix together. Reserve in the fridge for up to 2 days. Rinse your Thermomix bowl.
  15. JAPANESE RAMEN Add 3 garlic cloves and 30 g soy sauce to the Thermomix bowl. Chop for 10 sec/speed 5. Slice 400g pork belly. Rub the marinade on the pork. Keep in an airtight container.
  16. JAPANESE RAMEN Place 800 g water, 2 chicken stock cubes, 30g soy sauce, 20g ginger, peeled and sliced, 1 tsp paprika in mixing bowl. Mix for 2 min/100°C/speed 1. Set aside.
  17. On the night...
  18. SPINACH FILLED CANNELLONI Reheat in the oven for 30 minutes
  19. PORK MEDALLIONS WITH SHALLOT SAUCE Place 1 litre water in the TM bowl. Place the shallot sauce in a bowl in a lower tier of the Varoma Place the pork in the top tier of the Varoma. Cook for 15 minutes / Varoma / Speed 2. Add the green beans with pork. Cook for a further 15 minutes / Varoma / Speed 2.
  20. CHICKEN AND SWEET POTATOES CURRY Add 300g fat free yoghurt and the curry to the mixing bowl. Cook for 20 minutes / 100C / reverse speed low. In the meantime, cook the rice as per packet instruction.
  21. SMOKED HADDOCK AND CAULIFLOWER BAKE Reheat in the oven for 20 minutes
  22. JAPANESE RAMEN SOUP Transfer the chicken broth to the mixing bowl. Add 4 eggs to the bottom tier of the Varoma and place the marinated pork in the top tier. Cook for 15 min/Varoma/speed 1. Add the ramen noodles to the main TM bowl. Cook for a further 8 minutes / Varomma / reverse speed 1. In the meantime, place a handful of spinach in each bowl, 1tbsp sweetcorn. Top with the ramen noodles, an egg, sliced in half, 3 sheets seaweed. Pour over the chicken broth.