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.

Rhubarb and pear crumble

Serves 4

Time: 30 minutes

Syns: Original 6; Green 6; Extra Easy 6

Ingredients

2lb/908g rhubarb, cut into 2in/5cm pieces

11oz/312g pears, peeled, cored and sliced

Juice of 1 orange, plus 1 tsp finely grated zest

6 tbsp artificial sweetener

1 tsp ground cinnamon

For the topping

1oz/28g low-fat spread

2 tbsp artificial sweetener

2oz/57g plain flour

Method

1. Preheat your oven to 180c/350F/Gas 4. Place the rhubarb in a medium-size pie or glass dish. Add the pear slices, orange juice and zest, and toss together to combine. Sprinkle over the sweetener and cinnamon, and cook in the oven for 10-12 minutes.

2. Meanwhile, make the topping by placing the low-fat spread, sweetener and flour in a bowl. and rubbing together with your fingertips until the mixture resembles breadcrumbs.

3. Remove the fruit from the oven. Sprinkle over the topping and cook for a further 10-12 minutes or until lightly golden. Allow to cool slightly before serving - its tastes great with a dollop of low-fat, ready-made custard (1 Syn per 2 level tbsp), served warm or cold.

Slimming World - Lamb Koftas

Serves - 4

Ready in about 45 minutes

Syns per serving - Original Free

Ingredients

1 red onion, peeled and finely chopped
1kg lean minced lamb
3 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp chilli powder
Salt and freshly ground black pepper
3 preserved lemons, roughly chopped
700ml chicken stock make from Bovril
a handful of chopped fresh coriander leaves to serve

Method

1. Place the onion in a large mixing bowl with the lamb and 1 tsp each of the ground spices. Season well and, using your fingers, mix well to combine. Using wet hands, shape the mixture into walnut-sized balls and set aside.

2. Place the remaining ground spices in a medium, non-stick saucepan with the preserved lemons and the stock and bring to the boil. Cover tightly, reduce the heat and simmer for 3-4 minutes.

3. Carefully add the meatballs to the saucepan, cover the pan and let simmer gently for 15-20 minutes, turning them often until cooked through. Check seasoning.

4. To serve, ladle into four warmed soup plates or bowls and sprinkle over chopped coriander leaves.

Slimming World - Fish Pie

Serves 1

Ready 1 hour

Freezer friendly (only if fish is fresh)

Syns Per Serving - 2 Syns on Extra Easy

Ingredients

1kg/ 2lb 40z floury potatoes, peeled and cut into even-sized chunks

salt and freshly ground black pepper

596ml/21fl oz fish stock

596g/1lb 5oz skinless white fish fillets

1 onion, peeled and quartered 

4 whole cloves

2 bay leaves

198g/7oz raw prawns, peeled

5-6 tbsp roughly chopped parsley

4 tbsp chopped dill

198g/7oz frozen peas

198g/7oz canned sweetcorn kernels, drained

2 level tbsp vegetable gravy granules

pinch freshly grated nutmeg

1 egg, beaten

Method

1. Place the potatoes in a pan of lightly salted water and boil for 20 minutes. Drain, season and mash with 100ml/3½ fl oz of the stock. Set aside and keep warm.

2. Meanwhile place the fish in a saucepan and pour over the remaining stock. Stud each onion quarter with a clove, then add to the stock along with the bay leaves and bring to the boil. Reduce the heat and simmer for 8-10 minutes.

3. Lift the fish onto a plate and strain the stock into a jug to cool. Flake the fish into large pieces and place in a baking dish. Arrange the prawns on top of the fish, then scatter over the chopped parsley, dill, peas and sweetcorn.

4. To make the sauce, return the reserved cooled stock to the heat, bring to the boil and cook for 8-10 minutes, stirring continuously. Add the gravy granules and stir and cook until the sauce coats the back of the spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish mixture.

5. Preheat the oven to 200c/ Gas 6. Use the mashed potato mixture to top the pie, starting at the edge of the dish to and working your way in - push the mash right to the edges of the dish to seal. Fluff up the top with a fork, brush with the beaten egg then bake for 30 minutes or until lightly golden and bubbling. 

Slimming World - Spinach and Ricotta Lasagne

Serves 4

Freezer Friendly
Ready in about 1 hour 30 minutes

Syns - Extra Easy Free*, Green Free*
Add 6 syns if not using the ricotta as a healthy extra

Ingredients

700g jar passata with onions and garlic
2 courgettes, cut into small cubes
1 red pepper, deseeded and cut into small cubes
A small handful of fresh basil, finely chopped
Salt and freshly ground black pepper
340g ricotta
400g low-far natural cottage cheese
2 large eggs, beaten
9 sheets dried lasagne
600g frozen chopped spinach, defrosted and squeezed dry
250g Total 0% Fat Greek yogurt

Method

1. Put the passata, courgettes, red pepper and basil in a pan and bring to the boil. Turn the heat to low and cook for 10 minutes. Season and set aside.

2. Preheat your oven to 180C/Gas 4. Put the ricotta, cottage cheese and half the beaten egg in a large bowl, season and mix well.

3. Spread half the veggie sauce over the base of a deep 33 x 23cm baking dish. Place 3 lasagne sheets on top. Spread with half the ricotta mixture, then top with half the spinach.

4. Layer with 3 more lasagne sheets, the remaining ricotta mixture and the rest of the spinach. Top with the remaining lasagne sheets. Spread the rest of the tomato sauce over the top., then gently press down on the lasagne sheets so the sauce fills up around the sides.

5. Mix the yogurt and remaining egg in a bowl, season and spoon over the top to cover evenly. Add a twist of black pepper and bake for 35-40 minutes until golden and bubbling. Allow to stand for 10 minutes before serving.

Slimming World - Chicken Noodle Soup

Serves 4

Ready in 30-35 minutes


Syns - Free on Extra Easy


Ingredients


1 small onion, peeled and finely diced
1 carrot, peeled and finely diced
2 sticks celery, finely diced
1 garlic clove, peeled and finely diced
1.5 litres/2½pt chicken stock
397g/14oz skinless chicken breast or thigh fillets, finely chopped
57g/2oz dried vermicelli pasta or thin egg noodles
4 tbsp finely chopped flat-leaf parsley




Method


1. Place the onion, carrot, celery, garlic, stock and chicken in a large saucepan and bring to the boil. Reduce the heat and cook for 10-15 minutes


2. Add the pasta or egg noodles and bring back to the boil. Cover, reduce the heat to low and cook gently for 6-8 minutes.


3. Add the parsley and cook for 2-3 minutes until piping hot. Ladle into warmed shallow soup bowls and serve immediately.

Slimming World - Mini Cajun-Style Chicken Kebabs with Spicy Wedges

Serves 4

Ready in 1 hour


Syns - Free on Extra Easy


Ingredients


2 large baking potatoes, unpeeled
low calorie cooking spray
4 tbsp paprika
4-5 tsp sea salt
2 tsp dried oregano


For the Kebabs


3 skinless chicken breasts, cut into bite-sized pieces
2 tbsp Cajun spice powder
2 tbsp light soy sauce
juice of 2 limes
salt and freshly ground black pepper
1 large red pepper and 1 large green pepper, deseeded and cut into bite-sized pieces
fat free natural yogurt mixed with chopped parsley, to serve


Method


1. Preheat the oven to 200c/Gas 6. First make the spicy wedges by cutting the potatoes into long, thick wedges and placing them on a non-stick baking sheet. Lightly spray the wedges with low calorie cooking spray. Mix together the paprika, sea salt and dried oregano and toss with the potatoes to coat evenly. Place in the oven and cook for 20-25 minutes or until golden and tender.


2. Meanwhile place the chicken pieces in a mixing bowl. Mix together the Cajun spice powder, soy sauce and lime juice and spread onto the chicken and toss to mix well. Season well.


3. Divide the chicken and pepper pieces between 12 mini pre-soaked bamboo skewers or metal skewers. Place the chicken skewers under a hot grill and cook for 10-12 minutes turning over once or until cooked through. Serve immediately with the spicy wedges and yogurt dip.

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 - Tomato, Lentil and Bacon Soup

Serves 4

Ready in 35-40 minutes
Freezer Friendly


Syns - Free on Extra Easy


Ingredients


198g/7oz lean bacon rashers, cut into bite-sized pieces
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 tsp finely grated ginger
2 sticks celery, finely chopped
1 large potato, peeled and cut into 1cm/½in dice
908ml/32fl oz boiling water or vegetable stock
1 tbsp mild curry powder
127g/4½oz dried red lentils
6 plum tomatoes, chopped
2-3 tbsp finely chopped coriander
salt and freshly ground black pepper


Method


1. Place a large non-stick saucepan over a high heat. Add the bacon and stir-fry for 3-4 minutes. Add the onion, garlic, ginger, celery, potato and carrot and stir-fry for 1-2 minutes.


2. Add the remaining ingredients (except the coriander and seasoning) and bring to the boil. Cover and simmer gently for 15-20 minutes or until the lentils are cooked and softened.


3. Stir in the chopped coriander, season well and ladle into warmed bowls serving immediately.

Slimming World - Thai Crabcakes with coriander salsa

Serves 4

Ready in 45 minutes
Freezer friendly (crabcakes only)


Syns ½ on Extra Easy


Ingredients


397g/14oz potatoes, peeled and roughly chopped
2 garlic cloves, peeled and crushed
6 spring onions, finely sliced
2 tbsp each of finely chopped coriander, mint and lemongrass
1 red chilli, deseeded and finely chopped
1/4 tsp finely grated ginger
397g/14oz canned white crab meat, drained
4 level tbsp extra light mayonnaise
low calorie cooking spray
lime halves, to serve


For the salsa


1 red chilli, deseeded and finely diced
4 spring onions, finely sliced
6 tbsp finely chopped coriander
juice and grated zest of 1 lime


Method


1. Boil the potatoes in a pan of lightly salted water for 15 minutes or until tender. Drain, return to the pan and mash until fairly smooth. Transfer to a large mixing bowl and add the garlic, spring onions, chopped herbs, red chilli, ginger and crab meat and using your hands, mix until well blended. Add the mayonnaise and continue to mix well.


2. Divide the mixture into 12 portions and form each one into a flat "cake". Place on a non-stick baking tray lined with baking parchment, cover and chill for 6-8 hours or overnight if time permits.


3. Preheat oven to 190c/Gas 5. When ready to cook, spray the cakes with low calorie cooking spray and bake in the oven for 15-20 minutes or until the cakes are lightly browned and cooked through.


4. While the cakes are cooking make the salsa by combining all the ingredients together in a bowl. Set aside until needed.


5. Remove the crabcakes from the oven, serve immediately with the salsa and the lime halves to squeeze over.

Slimming World - Chilli Loaded Potato Skins

Serves 4

Ready in 1 hour 10 minutes
Freezer Friendly


Syns - Free on Extra Easy


Ingredients


4 x small baking potatoes, unpeeled
low calorie cooking spray
1 tbsp each of finely chopped rosemary and dried chilli flakes
finely sliced spring onion and red chilli and sweet smoked paprika, to garnish
salad leaves, to serve


For the Chilli


198g/7oz extra lean minced beef
2 garlic cloves, peeled and finely chopped
1 tsp ground cumin
400g can chopped tomatoes
1 large red chilli, deseeded and very finely chopped
sea salt and freshly ground black pepper
1 tsp red wine vinegar
200g canned red kidney beans, drained and rinsed


Method


1. Preheat the oven to 200c/Gas 6. Prick each potato all over and spray with a little low calorie cooking spray. Place them directly onto the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed.


2. Meanwhile make the chilli by heating a large non-stick frying pan over a high heat. Add the minced beef and stir-fry for 6-8 minutes or until lightly browned. Stir in the garlic, cumin, tomatoes and red chilli and season well. Cook for 20 minutes to reduce the sauce or until it thickens, stirring from time to time to prevent sticking. Remove from the heat, stir in the vinegar and kidney beans. Set aside and keep warm.


3. When cooked, cut each potato in half lengthways. Scoop out the flesh (keeping it for another use such as mash) and leave a layer of potato at least 5mm/1/4in thick on the skin. Spray again with the low calorie cooking spray and arrange in a single layer, skin-side down, on a wire rack set in a roasting tin.


4. Season generously with sea salt and sprinkle over the rosemary and chilli flakes. Return to the oven and bake for 15-20 minutes, turning half way through, until crisp and golden brown.


5. Remove from the oven and place on a platter, cut sides up. Spoon the chilli into the potato skins, sprinkle over and sliced spring onions, red chilli and sweet smoked paprika and serve immediately with salad leaves.

Slimming World - Seared Scallops with Minted Pea Purée

Serves 4

Ready in 30 minutes


Syns - Free on Extra Easy


Ingredients


12 large or 20 small fresh scallops, cleaned
juice and finely grated zest of 1 lemon
1 red chilli, deseeded and very finely chopped
2 tbsp very finely chopped parsley
salt and freshly ground black pepper
finely chopped chives and lemon zest, to garnish
lemon wedges, to serve


For the minted pea puree


100ml/3½fl oz vegetable stock
312g/11oz frozen peas
5-6 tbsp very finely chopped mint
2-3 tbsp fat free natural yogurt


Method


1. Place the scallops in a large ceramic bowl with lemon juice and zest, red chilli and parsely. Season to taste, stir to mix well and leave to marinate for 10-15 minutes.


2. Meanwhile make the pea puree by placing the stock in a wide frying pan and bringing to the boil. Add the peas and cook for 6-8 minutes. Season well and transfer the mixture to a food processor together with the chopped mint and yogurt. Blend until fairly smooth, transfer to a bowl, set aside and keep warm.


3. Heat a large, non-stick frying pan until very hot, add the scallops and sear and cook for 1-2 minutes on each side or until just cooked through (do not overcook or they will become tough).


4. Spoon the pea puree on the base of four shallow plates and divide the scallops between them. Serve immediately, garnished with the chopped chives, lemon zest and lemon wedges to squeeze over.

Slimming World - Tuna and Sweetcorn Fritters with Salsa

Serves 4

Ready in 45 minutes
Freezer Friendly (fritters only)


Syns - Free on Extra Easy


Ingredients


400g can sweetcorn kernels, drained
200g can tuna in spring water, drained
3 medium potatoes, unpeeled and whole
salt and freshly ground pepper
4 tbsp each of finely chopped chives, coriander and parsely
1 egg, lightly beaten
low calorie cooking spray


For the salsa


4 plum tomatoes, finely chopped
½ a cucumber, finely dices
½ a red onion, peeled and finely diced
3 tbsp chopped mint
juice of 1 lemon


Method


1. Preheat the oven to 180c/Gas 4. Place the sweetcorn and tuna in a large mixing bowl.


2. Place the potatoes in a pan of lightly salted water, bring to the boil and cook for 15 minutes, majing sure they are not fully cooked. Drain, allow to cool slightly and then peel using a sharp knife. Coarsely grate the potatoes into the sweetcorn mixture. Add the chopped herbs and egg and season well.


3. Combine the ingredients together using your hangs and then divide into 12 portions. Shape each portion into a flat "cake" and place on a non-stick baking tray lined with baking parchment. Spray with low calorie spray and place in the oven for 15-20 minutes or until lightly golden.


4. While the fritters are cooking make the salsa by combining all the ingredients together in a bowl, season well and chill until required. Serve the fritters with the salsa.