Slimming World - Mozzarella, Tomato and Penne Bake

Serves 4

Ready in about 30 minutes

Syns - Green Free*

*Add 6 syns if not using the mozzarella as a healthy extra

Ingredients

350g dried penne
Fry light
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tsp dried red chilli flakes
700g jar passata with onions and garlic
Salt and freshly ground black pepper
200g frozen peas
A small handful of fresh basil leaves, roughly chopped
180g mozzarella, roughly chopped
Salad leaves dressed with the juice of half a lemon, to serve

Method

1. Preheat your oven to 180C/Fan 160C/Gas 4. Cook the pasta according to packet instructions, then drain well.

2. Meanwhile, place a large frying pan sprayed with Fry light over a medium heat. Stir-fry the onion, garlic and chilli flakes for 3-4 minutes, or until softened. Add the passata, season well and stir. Simmer gently for 2-3 minutes, stirring occasionally. Stir in the frozen peas and basil, then remove from the heat.

3. Transfer the pasta to a medium baking dish. Add tomato sauce and toss well. Scatter over the mozzarella and bake for 12-15 minutes. Add a twist of black pepper and serve with a salad on the side. 

Pasta Primavera with lemon and chives

Serves 4

Time: 25 minutes

Syns: Extra Easy Free 

* add 5 and half syns if not using the vegetarian parmesan-style cheese as a Healthy Extra

Ingredients

1 vegetable stock cube

Grated zest of 1 lemon

7oz/198g baby courgettes, sliced

7oz/198g button mushrooms

7oz/198g baby carrots, halved

7oz/198g frozen peas

12oz/340g dried pasta shells

A handful of fresh chives, finely chopped

A handful of fresh basil, finely chopped

Salt and freshly ground black pepper

4oz/113g vegetarian parmesan-style cheese, grated

Method

1. Put the stock cube and lemon zest in a large, deep pan with 284ml boiling water. Add the courgettes, mushrooms and carrots, and cook, uncovered, on a rapid simmer for 10 minutes, stirring occasionally. Add the peas and cook for a further 5 minutes. 

2. Meanwhile, cook the pasta according to the packet instructions, then drain.

3. Add the drained pasta and the herbs to the vegetables and stir well. Season to taste. Divide between four warmed bowls and serve topped with grated parmesan-sytle cheese.

Bacon-wrapped chicken with cheese

Serves 4

Time: 1 Hour

Syns: Free on extra easy

Ingredients

1lb 12oz/792g baby new potatoes

Salt and freshly ground black pepper

4 skinless chicken breasts

4 spring onions, finely sliced

4 The Laughing Cow Extra Light Cheese Triangles

8 rashers lean smoked back bacon, all visible fat removed

1 head of broccoli cut into florets

14oz/397g baby spinach leaves

Method

1. Preheat your oven to 200c/400F/Gas 6. Prick the potatoes all over with a fork, put in a roasting tin and season well. Put on the top shelf of the oven and bake for about 45 minutes, or until the potatoes are cooked through.

2. Meanwhile, cut each chicken breast along its side, almost all the way through and open out like a book. Season and sprinkle over the spring onions. Put a cheese triangle on top and close up the chicken. Wrap each breast in 2 rashers of bacon, place on a non-stick baking tray and bake alongside the potatoes for the final 30 minutes of their cooking time.

3. Boil or steam the broccoli for 6-7 minutes. Drain well.

4. Divide the chicken and potatoes between 4 warmed plates, and serve with the broccoli and spinach leaves.

Strawberry Eton mess

Serves 4

Time: 20 minutes

Syns: Original 2; Green 2; Extra Easy 2

Ingredients

14oz/397g fresh strawberries, hulled and roughly chopped

2 x 190g pots Strawberry or Raspberry & Cranberry Mullerlight yogurt

10oz/283g fat-free natural fromage frais

1 tbsp artificial sweetener

2 shop bought meringue nests, roughly crushed, reserving some pieces to decorate

Method

1. Put half the strawberries in a food processor. Blend into a smooth puree and then transfer it into a bowl.

2. Mix together the yogurt, fromage frais, artificial sweetener and remaining strawberries in a separate bowl until combined. Add the puree and swirl through to create a marble effect.

3. Fold in the crushed meringue, then divide between four chilled dessert glasses. Decorate with the reserved meringue and serve.