Slimming World - Ham Minestrone

Serves 4 

Ready in 35-40 minutes
Freezer Friendly


Syns - Free on Extra Easy


Ingredients


2 medium onions, peeled and finely chopped
2 garlic cloves, peeled and crushed
3 sticks celery, cut into 1cm/½in dice
2 carrots, peeled and cut into 1cm½in dice
400g can chopped tomatoes
794ml/28fl oz vegetable stock
57g/2oz dried pasta shells
198g/7oz canned cannellini beans, drained
198g/7oz lean ham, cut into small pieces
4 tbsp chopped flat-leaf parsley
salt and freshly ground black pepper


Method


1. Place a large saucepan over a medium heat and add the onions, garlic, celery, carrots, tomatoes, and stock. Bring to the boil, reduce the heat to a gentle simmer and cook for 15-20 minutes.


2. Stir in the pasta, cannellini beans and ham and cook for 8-10 minutes or until the pasta is just tender.


3. Stir in the chopped parsley, season well and remove from the heat. Serve ladled into warmed bowls and eat immediately.

Slimming World - Chicken, Ham and Mushroom Pies

Serves 4

Ready in 1 hour
Freezer friendly

Syns - Extra Easy 4½, Original 4½

Ingredients

500ml chicken stock
4 skinless chicken breasts, cut into 1.5cm pieces
2 onions, roughly chopped
1 garlic clove, finely chopped
2 carrots, peeled and cut into small cubes
200g green beans, chopped
200g button mushrooms (halved or quartered if large)
1 level tsp chicken gravy granules
2 tbsp tomato puree
454g can cooked lean ham, cut into small cubes
A handful of fresh tarragon, finely chopped
Salt and freshly ground black pepper
1 egg, lightly beaten
100g ready-rolled light puff pastry

Method

1. Preheat your oven to 180c/Gas4. Put the stock, chicken, onions, garlic, carrots, beans and mushrooms in a pan and cook over a medium heat for 15-20 minutes, stirring often, until the onions have softened and the chicken is cooked.

2. Add the gravy granules and tomato puree and stir well. Add the ham and tarragon, season and stir again. Remove from the heat and transfer to 4 individual, lipped pie dishes.

3. Brush the lips of the dishes with some of the beaten egg. Cut the pastry into long, thin strips and arrange over the pies in a lattice pattern. Brush the pastry with the remaining egg and bake for 18-20 minutes, or until the pastry is puffed up and golden. Serve warm.