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 - Angel-Hair Pasta with Crab, Chilli, and Parsley

Serves 4

Ready in 20 minutes

Syns per Serving - Free on Extra Easy

Ingredients 

100ml/3½fl oz fish stock

1 red chilli, deseeded and finely chopped

1 garlic clove, peeled and finely chopped

finely grated zest of ½ unwaxed lemon

454g/1lb dried angle-hair pasta or linguine

2 tbsp lemon juice

salt and freshly ground black pepper

312g/11oz freshly cooked white crab meat

4 tbsp freshly chopped flat-leaf parsley

lemon wedges, to garnish

rocket salad, to serve

Method

1. Put the stock, red chilli, garlic and lemon zest into a small pan, place over a gentle heat and bring to the boil. Cook for 1-2 minutes. Remove from the heat and set aside.

2. Cook the pasta according to the packet instructions until al dente (tender but still retaining a bite). Drain well and set aside.

3. Tip the chilli and lemon mixture into the pan the pasta was cooked in, then add the lemon juice and seasoning. Heat until sizzling, then add the pasta and crab meat and toss gently over a medium heat to warm the crab through. Add the parsley, season well, garnish with lemon wedges and serve with a rocket salad.

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.