Slow Cooked Burgers

Syn Free slow cooked beef burgers with healthy slimming world chips and a nice fresh salad

Prep time: 15  min

Cook time: 7 hours

Total time: 7 hours   15 min

Number of Servings: 8 servings

Corned Beef Hash in the Slow Cooker

A wonderful Corned Beef hash done in the slow cooker and just 1 syn per serving!

Prep time: 20  min

Cook time: 5 hours

Total time: 5 hours   20 min

Number of Servings: 4 servings

Slimming World Beef Kofta Curry - Syn Free

Beef Kofta Curry for Slimming World - Syn Free

Kofta means meatballs in the Indian language and in this recipe beef meatballs are cooked in a smooth, spicy sauce to make a warming supper. You can use any form of lean mince that you prefer as a substitute to the beef.

Prep time: 20  min

Cook time: 35 hours

Total time: 55 min

Number of Servings: 4 servings

Slimming World Friendly Beef Bourguignon

Beef Bourguignon - Slow Cooker method for just 1.5 syns total

Prep time: 40  min

Cook time: 4 hours

Total time: 4 hours   40 min

Number of Servings: 4 servings

Beef Curry with Rice SYN Free!

Beef curry and rice

Serves: 4
Cook time: Ready in 50 mins
Total time: 30-60 Minutes
Syns per serving: FREE

For a melt-in-the-mouth beef curry this recipe is hard to beat. This ‘fakeaway’ version of the Indian favourite is packed with Speed food veggies (super for speeding up your weight loss!) and is delicious with a big bowl of basmati rice.

Ingredients

1 red onion, sliced
Low calorie cooking spray
500g lean rump steak
1 red pepper, deseeded and chopped
1 tbsp madras curry powder
2 level tbsp tomato puree
1 medium butternut squash
250g mushrooms, halved
275ml beef stock
200g dried basmati rice
150g fat free natural yogurt
Freshly chopped coriander

Method

Cook the onion in low calorie cooking spray for 10 minutes. Cut the steak into strips, add to the pan with the red peppers and cook, stirring for 3 minutes. Add the curry powder and tomato puree and mix well.

Peel and chop the squash and stir into the pan with the mushrooms, pour in the stock and bring to the boil. Cover and cook for 25 minutes.

Meanwhile, cook the rice in lightly salted boiling water for 10 minutes and drain.

Serve the curry drizzled with yogurt, scattered with coriander and rice on the side.

Slimming World - Spiced Thai Beef Salad with Wild Rice

Serves 4

Ready in about 55-60 minutes

Syns per serving - Free on Extra Easy

Ingredients

198g/7oz dried wild and long-grain rice
397g/14oz lean frying, sirloin or fillet steak, cut into thin strips
2 garlic cloves, peeled and finely chopped
1 tsp finely grated ginger
1 tbsp finely chopped lemongrass
4 kaffir lime leaves, finely shredded
2 spring onions, finely sliced
2 red chillies, deseeded (optional) and finely chopped
1 tbsp dark soy sauce
100ml/3½fl oz beef stock
½ cucumber, finely shredded
juice of 2 limes
1 tbsp mam pla (thai fish sauce)
½ tsp artificial sweetener (optional)


Method

1. Cook the rice according to the packet instructions, drain and transfer to a wide mixing bowl.

2. Heat a non-stick frying pan or wok over a high heat and when hot add the beef strips, garlic, ginger, lemongrass, lime leaves, spring onions, and red chillies. Stir-fry over a high heat for 5-6 minutes or until the beef if sealed and lightly browned.

3. Add the soy sauce and stock and bring to the boil. Cook over a moderate heat for 8-10 minutes, stirring often until all the liquid is absorbed. Remove from the heat and set aside. Toss the cucumber with the reserved rice and divide between four serving plates or bowls.

4. Mix together the lime juice, fish sauce and sweetener, is using, and stir until dissolved. Spoon this mixture over the beef and toss to mix well. Spoon the beef mixture over the rice and serve immediately.

Slimming World - Classic American Burger and Chips

Serves 4

Ready in 40 minutes

Syns Per Serving - Free on Extra Easy 

* add 6 Syns if not using wholemeal roll as a Healthy Extra

Ingredients

4 large baking potatoes, peeled and cut into 1cm/½in chips

sea salt and freshly ground black pepper

low calorie cooking spray

For the salsa

3 ripe plum tomatoes, finely chopped

1 garlic clove, peeled and finely chopped

½ small onion, peeled and finely chopped

1 tsp artifical sweetener

57ml/2 fl oz water

1-2 tsp Worcestershire sauce

1-2 drops Tabasco sauce

For the burgers

794g/1lb 12oz extra lean minced beef

8 tbsp very finely chopped shallots

4 tsp Worcestershire sauce

4 garlic clove, peeled and crushed

4 x 57g/2oz wholemeal roll

4 lettuce leaves and 4 slices of tomato

grated carrot and shredded red cabbage, to serve

Method

1. Preheat the oven to 240c/Gas 9. Place the chips in a pan of lightly salted boiling water for 3-4 minutes. Drain well on kitchen paper and leave to dry for about 10 minutes.

2. Return the chips to the dry pan, cover with a lid and shake to 'rough-up' the edges of the chips. Transfer to a non-stick roasting tin, spray with low calorie cooking spray and bake for 20-25 minutes, turning occasionally.

3. Meanwhile place all the salsa ingredients in a small saucepan and bring to the boil. Reduce the heat to low and cook gently for 4-5 minutes. Remove from the heat and allow to cool to room temperature.

4. To make the burgers place the minced beef, shallots, Worcestershire sauce and garlic in a bowl and, using your hands, combine thoroughly. Season well, divide into four and shape into flat burgers. Spray the burgers with low calorie cooking spray, place under a hot grill and cook for 5-6 minutes on each side or until cooked to your liking. Remove and keep warm.

5. To assemble the burgers; split the rolls in half and place a lettuce leaf and a tomato slice on top of each base. Top with a burger and some of the salsa, and serve immediately with the chips and some grated carrot and shredded red cabbage.

Slimming World - Beef and Mixed Bean Chilli with Rice

Serves 4

Ready in 1 hour

Freezer Friendly

Syns Per Serving - Free on Extra Easy

Ingredients

1 onion, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

1-2 tsp cayenne pepper or paprika

1 tsp ground cinnamon

2 tbsp ground cumin

511g/1lb 2oz extra lean minced beef

400g can chopped tomatoes

1 red and 1 yellow pepper, deseeded and cut into small bite-sized pieces

salt and freshly ground black pepper

400g can red kidney beans in chilli cause

400g can mixed beans in brine, drained

312g/11oz dried long-grain rice

coriander sprigs, to garnish (optional)

chunky salad (cucumber, red onion, and tomato), to serve

Method

1. Place a large, non-stick frying pan over a medium heat. Add the onion and garlic and stir-fry for 1-2 minutes. Add the cayenne pepper or paprika, cinnamon, cumin and minced beef and stir-fry for 5-6 minutes.

2. Add the tomatoes and peppers and bring to the boil. Season well, cover tightly and cook over a low heat for another 10 minutes.

3. Add the beans, stir to mix well and return to the heat for another 10 minutes.

4. Meanwhile cook the rice according to the packet instructions, drain and keep warm.

5. Remove the chilli from the heat and serve in warmed bowls with the rice. Garnish with the coriander, if using, and serve with the chunky salad.

Slimming World - Cottage Pie

Serves 4

Ready in 1 hour 25 minutes

Freezer Friendly

Syns Per Serving - Free on Extra Easy

Ingredients

908g/2lb potatoes, peeled and chopped

a small handful of parsley, chopped

6 tbsp fat free natural yogurt

low calorie cooking spray

1 red onion, peeled and chopped

2 carrots, peeled and chopped

2 sticks celery, sliced

2 garlic cloves, peeled and crushed

198g/7oz fresh or frozen peas

397g/14oz extra lean minced beef

1 tbsp concentrated beef stock

400g can chopped tomatoes

2 tsp dried oregano

1 egg, beaten

steamed broccoli and cauliflower, to serve

Method

1. Preheat the oven to 200c/Gas 6. Boil the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain. Add the parsley and yogurt, mash until smooth and set aside.

2. Spray another pan with low calorie cooking spray, add the onion, carrots, celery, garlic and peas and fry for 5 minutes. Add the minced beef and cook for a further 5 minutes. Stir in the tomatoes, concentrated stock and oregano, bring to the boil, then remove from the heat and transfer to four individual baking dishes.

3. Top each dish with the potato mixed and rough up with a fork. Brush with the beaten egg and bake for 30 minutes or until the top is golden. Remove from the oven and serve with the steamed vegetables.

Slimming World - Kheema Curry with Saffron Rice

Serves 4

Ready in 2 hours

Freezer Friendly

Syns per serving - Free on Extra Easy

Ingredients

198ml/7fl oz water or beef stock

1 large onion, peeled and finely chopped

3 garlic cloves, peeled and crushed

1 tsp finely grated ginger, 1 tbsp cumin seeds, 2 tbsp medium curry powder and 3-4 green chillies, deseeded (optional) and finely sliced

737g/1lb 10 oz extra lean minced beef

2 x 400g cans chopped tomatoes

198g/7oz mushrooms, halved or quartered

2 carrots, peeled and cut into 1cm cubes

salt and freshly ground black pepper

198g/7oz sugar snap peas, trimmed

a large handful of chopped coriander

For the rice

255g/9oz dried basmati rice

652ml/23fl oz vegetable stock

1 cinnamon stick, 1 tsp turmeric, a small pinch of saffron threads and 2-3 cardamom pods

Method

1. Place the water or stock in a large, heavy-based saucepan and add the onion. Cook over a low heat for 15-20 minutes, until softened, Add the garlic, ginger, cumin seeds, curry powder, green chillies and minced beef and stir and cover over a high heat for 4-5 minutes.

2. Stir in the tomatoes, mushrooms and carrots and bring to the boil. Season well, cover and reduce the heat to low. Cook for 1-1 and half hours, stirring often, or until the mince is tender and the sauce has thickened. Ten minutes before the end of cooking time, add the sugar snap pears. Remove from the heat and stir in the chopped coriander.

3. While the mince is cooking, make the rice by placing all the ingredients in a medium-sized saucepan and bring to the boil. Season well, cover tightly and reduce the heat to low. Cook for 12-15 minutes then remove from the heat and allow to sit, undisturbed, for 10-12 minutes.

4. Fluff up the grains of rice with a fork and serve immediately with the kheema curry.

Slimming World - Beef Lasagne

Serves 4

Ready in 1 hour

Freezer Friendly

Syns per Serving - 1½ on Extra Easy

Ingredients

397g/14oz extra lean minced beef

1 red pepper, deseeded and cut into bite-sized pieces

1 courgette, cut into bite-sized chubes

1 onion, peeled and finely chopped

4 garlic cloves, peeled and crushed

400g can chopped tomatoes with herbs

397g/14oz passata with herbs and garlic

2 tsp dried mixed herbs

salt and freshly ground black pepper

511g/1lb 2oz fat free natural yogurt

2 eggs, lightly beaten

a pinch of nutmeg

low calorie cooking spray

12 dried lasagne sheets

4 level tbsp grated Parmesan

a mixed salad, to serve

Method

1. Place a large, non-stick frying pan over a high heat. Add the minced beef, red pepper, courgettes, onion and garlic and stir-fry for 6-8 minutes. Add the tomatoes, passata and dried herbs, season well and cook for 12-15 minutes, stirring often.

2. Meanwhile mix together the yogurt eggs and nutmeg until smooth. Season well.

3. Preheat the oven to 200c/Gas 6. Spray a medium-sized lasagne dish with low calorie cooking spray. Spoon half the mince mixture into the base and top with half of the lasagne sheets. Spread over half of the yogurt mixture and top with the remaining mince mixture. Top with the remaining lasagne sheets and sprinkle over the Parmasan.

4. Bake in the oven for 25-30 minutes or until the top is golden. Remove from the oven and serve immediately with the mixed salad.

Slimming World - Rich Beef Stew with Mustard Mash

Serves 4 

Ready in 3 hours

Freezer friendly

Syns per serving - Free on Extra Easy

Ingredients 

794g/1lb 12oz lean stewing beef, cut into bite-sized pieces

2 garlic cloves, peeled and crushed

2 onions, peeled and roughly chopped

4 large carrots, peeled and roughly chopped

596ml/21fl oz beef stock

salt and freshly ground black pepper

1 bay leaf

2 tsp dried mixed herbs

chopped parsley, to garnish

steamed cabbage, to serve

For the mustard mash

908g/2lb potatoes, peeled and cut into chunks

142ml/5fl oz hot water or beef stock

1 level tsp mustard

Method

1. Preheat the oven to 160C/Gas3. Heat a large, heatproof casserole dish over a medium heat. Add the beef and stir-fry until brown on all sides. Add the garlic, onions, carrots and stock. Season well and add the bay leaf and dried mixed herbs. Cover tightly and cook in the oven for 2-2 and half hours, stirring occasionally, until the beef is meltingly tender.

2. Meanwhile make the mash by boiling the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain and return to the saucepan with the hot water or stock and mustard. Mash until smooth and then season well.

3. Spoon the mash into warmed serving plates or bowls and ladle over the stew. Garnish with chopped parsley before serving with steamed cabbage.

Slimming World - Fillet Steaks with Mustard Sauce and Hasselback Potatoes

Serves 4

Ready in 1 hour

Syns per serving - ½ Syn on Extra Easy

Ingredients

596g/1lb 5oz new potatoes, scrubbed

low calorie cooking spray

tiny sprigs of rosemary

sea salt

For the sauce

2 shallots, peeled and chopped

2 tsp mustard powder

340ml/12fl oz beef stock

1 level tbsp wholegrain mustard

312g/11oz mixed mushrooms (button, chestnut, shiitake), sliced

6 tbsp fat free natural yogurt

a handful of fresh parsley, finely chopped

salt and freshly ground black pepper

For the stakes

4 lean beef fillet steaks

2 tbsp crushed mixed peppercorns

wilted spinach, to serve

Method

1. Preheat the oven to 200C/Gas 6. Cut small slices into each potato at regular intervals, making sure not to cut right though. Place the potatoes on a baking sheet and spray with low calorie spray. Tuck the rosemary sprigs into some of the slices. Sprinkle with sea salt and cook in the oven for 10 minutes. Remove from the oven, turn the potatoes and cook for a further 30-40 minutes, or until cooked through. Set aside and keep warm.

2. Meanwhile make the sauce; place the shallots, mustard powder, stock and mustard into a small pan. Whisk to mix well and bring to the boil. Reduce the heat, add the mushrooms and simmer for 8-10 minutes. Remove from the heat and stir in the yogurt and chopped parsley. Season well and keep warm.

3. Season the steaks with the crushed peppercorns and some salt. Spray a non-stick frying pan with low calorie cooking spray and place over a high heat. Cook the steaks for 5-6 minutes on each side, or until cooked to your liking.

4. Divide the potatoes and steaks between four warmed plates, drizzle over the sauce and serve with the wilted spinach.

Slimming World - Cheese Stuffed Meatballs

Makes 12: 1 Syn each on Original

Ingredients 

1 red pepper, chopped

A handful of coriander, chopped

908g extra-lean minced beef

1 tbsp curry powder

12 Laughing Cow Extra light Triangles

Fry Light

chopped red chillies and herbs (to garnish)

Method.

1. Preheat the oven to 180C/Gas 4. Place the red pepper, coriander, mince and curry powder in a bowl. Season and using your fingers, mix to combine.

2. Divide into 12 portions and form each into a flat patty. Place a laughing Cow Extra Light Triangle in the centre of each patty, then wrap the mince around the cheese to enclose it completely and form a ball. 

3. Place on a baking tray, spray with Fry Light and bake for 12-15 minutes, or until cooked. Serve garnished with chopped red chilli and herbs.

Slimming World - Creamy Beef Goulash

Serves 4

Ready in about 2 hours 10 minutes

Syns per serving - Original Free

Ingredients

1 x 400g can chopped tomatoes
1 large onion, peeled and finely chopped
300g chestnut mushrooms, sliced
2 red peppers, deseeded and diced
1kg lean braising steak, cut into thin strips
2 tbso smoked Hungarian paprika
half a tsp caraway seeds
1 bay leaf
a pinch of marjoram
1 tsp dried mixed herbs
salt and freshly ground black pepper
250g very low-fat natural fromage frais

Method

1. Preheat the oven to 150C/Gas 2. Put the tomatoes and onions in a saucepan and place over a medium heat. Bring to the boil, reduce the heat and cook gently for 10-12 minutes, until the onions have softened.

2. Stir in the mushrooms and peppers and cook for a further 6-8 minutes.

3. Place the steak in an ovenproof casserole dish. Sprinkle over the paprika, caraway seeds, bay leaf, marjoram and dried herbs. Season well and pour over the tomato mixture. Cover tightly and cook in the oven for 1 and half hours or until the meat is tender.

4. Beat the fromage frais until smooth and pour over the casserole before serving. Steamed cabbage and carrots would make great accompaniment. 

Slimming World - Beef Steak Pot Roast

Serves 4

Ready in about 8 hours

Syns - Extra Easy Free

Ingredients

4 fillet steaks, all visible fat removed
200g baby new potatoes
200g baby carrots, peeled and trimmed
200g green beans, trimmed
1 garlic bulb, cloves separated and peeled
1 tbsp black peppercorns
2 tbsp white wine vinegar
200ml boiling hot beef stock
2 tbsp dried dill
Salt
A handful of fresh dill, chopped, to garnish

Method

1. Put the steaks, vegetables, garlic, peppercorns, white wine vinegar, stock and dried dill in a slow-cooker pot and stir well.

2. Season with a little salt, cover and cook on low for 7-8 hours, or until the meat is tender. Season to taste.

3. Divide the pot roast between 4 plates, garnish with the chopped fresh dill and serve.


Note:

If you do not have a slow cooker, simply preheat your oven to 160c/fan 140c or gas 3. Place all ingredients in a large casserole dish and stir well. Cook in the oven for 2 to 2 and half hours, or until meat is tender, then garnish with the fresh dill and serve. 

Slimming World - Kofta Curry with Turmeric Rice

Serves 4
Ready in about 1 hour 15 minutes

Syns per serving - Extra Easy Free

Ingredients

For the turmeric rice:

Frylight
2 tsp cumin seeds
2 cloves, 1 cinnamon stick and 1 dried red chilli
Half a tsp ground turmeric
300g dried basmati rice
300g baby spinach, roughly chopped
700ml vegetable stock
Salt and freshly ground black pepper

For the Kofta curry:

700g extra-lean minced beef
1 tbsp finely grated fresh root ginger
2 garlic cloves, finely chopped
2 tsp fennel seeds, crushed
1tsp each of ground cinnamon and medium chilli powder
500g passata
2 tsp black mustard seeds
4 plum tomatoes, roughly chopped
1 tbsp medium curry powder
1 tsp sweetener
150g fat-free natural yogurt
A small handful of fresh mint leaves, roughly chopped, to garnish

Method

1. To make the rice, place a pan sprayed with frylight over a medium heat. Add the spices, rice and spinach and stir-fry for 1-2 minutes. Add the stock and bring to the boil. Season with a little salt, cover tightly, reduce the heat to low and cook for 15 minutes. Remove from the heat and leave to stand for 15-20 minutes.

2. Meanwhile, put the beef, ginger, garlic, fennel seeds, cinnamon and chilli powder in a bowl and season. Using your hands, mix until well combined, then divide into 28 portions and shape each into a small ball. Cover and chill in the fridge until needed.

3. Put the passata, mustard seeds, tomatoes, curry powder and sweetener in a pan. Bring to the boil then reduce the heat to medium-low. Season well and cook for 12-15 minutes, stirring occasionally.

4. Add the meatballs to the pan, cover and cook gently for 15-30 minutes, turning them occasionally, until cooked through.

5. Divide the rice and kofta curry between 4 bowls. Drizzle the yogurt over the curry, garnish with mint leaves and serve.