Most slimming world recipes drop cooking fats/oils and full fat products such as coconut milk, mayonnaise etc in favour of low cal sprays and low fat product alternatives, plus they don't tend to use any type of cream or butter and these have been my main concessions. I gave the fat free natural yogurt, fromage frais and quark a shot for a month or so in quite a few recipes - and hated them so have found alternatives. I'm not combining frog spit with calves ear lobes (not that that's what Slimming World is), so rest easy that all you have to do to unslimmingworld my recipes (currently) - is to swap back in the cooking fat/oil and full fat products... if that's what floats your boat. Personally my boat had stopped floating because it was weighed down with so much arse and I'm not getting any younger despite not telling anyone when my birthday is. Apparently, the fact that they don't know - doesn't mean it doesn't happen. Who knew??!!??
This Easy Homemade Enchilada Sauce (Did you see what I did there? I bolded it... in case you forgot why you were here... I know I did.) came about because I was looking for a recipe to use up some rice and came across quite a few recipes for enchilada rice casseroles... I decided to make my own enchilada sauce to go in one because of the whole "boat that doesn't float" thing (plus I don't like jarred sauces) and it was scrumptious.
It was also easier than bunging on a pair of flip flops and flipflopping down the road to Sainsbury in the pouring rain. Those buggers get slippy when they're wet and I'm not ready to swap them for welly boots just yet. Plus Summer. It is still Summer. Until September 21st. The planet might not know it, because apparently it no longer takes any notice of The Calendar (wish my birthday didn't)... but it is.... still... Summer...
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Easy Homemade Enchilada Sauce
Makes one shop bought quantity/jar
Syns per serving on Extra Easy - Free
Prep time - 5
Cooking time - 15 minutes
Total time - 20
You will need
A non stick or well seasoned saucepan
A stick blender with chopping attachment or a food processor
1 large onion - roughly chopped
1 red/orange or yellow pepper - roughly chopped
2 cloves garlic - peeled
1 tsp ground cumin
1 tsp smoked paprika
1 tsp paprika
1 tsp ground coriander
1 tsp chilli powder (or 2 if that floats your boat)
1 tsp dried oregano
16floz/500g tomato passatta
1 tbsp tomato puree
1 tsp sugar
juice of half a lime
ground black pepper
- Put the onion, pepper and garlic in your chosen food processor and blitz until a rough paste.
- Place the pan over a low to medium heat and scrape in the onion mixture, it should be quite juicy so needs to cooking oil. Cook gently for about 3-5 minutes, stirring occasionally to prevent sticking.
- Add the all of the spices, the chilli powder and the oregano and stir to combine, cook for 1 minute.
- Pour in the passatta and stir in the tomato puree, sugar and lemon juice.
- Leave to cook gently for a further 10 minutes.
- Season and use as required.