Slimming World Recipes

INGREDIENTS

• 4 spring onions, finely chopped
• 1 tsp garlic salt
• 500g lean beef mince (5% fat or less)
• A large handful of fresh flat-leaf parsley, finely chopped
• 1 tsp English mustard powder, mixed with 2 tsp water
• 1 level tbsp extra-light mayonnaise
• 2 tbsp fat-free natural fromage frais
• 8 back bacon rashers, all visible fat removed
• 4 x 60g wholemeal rolls, halved
• 1 little gem lettuce, shredded
• 1 red onion, thinly sliced into rings
• 4 gherkins, thinly sliced
• 2 tomatoes, thinly sliced

FOR THE WEDGES:

• 4 baking potatoes, scrubbed and cut into wedges
• Low calorie cooking spray
• 2 tbsp Cajun seasoning
• Salt and freshly ground black pepper

FOR THE COLESLAW:

• 3 large carrots, peeled and coarsely grated
• ½ green cabbage, finely shredded
• 1 level tbsp extra-light mayonnaise
• 6 tbsp fat-free natural fromage frais

METHOD

1. Preheat your oven to 200°C/180°C Fan/Gas 6. Spray the wedges with low calorie cooking spray and toss in the Cajun seasoning. Arrange on a non-stick baking tray in a single layer, season with salt and pepper and bake for 30-35 minutes until golden.
2. Meanwhile, put the spring onions, garlic salt, mince and parsley in a bowl. Season and mix well using yo hands. Form into 8 flat burgers and put on a plate lined with baking paper. Cover and chill for 25 minutes.
3. In a small bowl, mix together the mustard, mayonnaise and fromage frais, and season. Cover and chill. Mix together all the coleslaw ingredients, season, cover and chill.
4. Preheat your grill to hot. Grill the bacon for 3-4 minutes each side, or until crisp. Keep warm.
5. Place a large frying pan sprayed with low calorie cooking spray over a high heat. Gently press the burgers into the pan and cook for 1 minute each side (you might need to do this in batches). Reduce the heat to medium and cook for a further 5 minutes, or until they're done to your liking, turning often. Drain on kitchen paper.
6. Toast the rolls then fill each with lettuce, onion rings, gherkins, the burgers, tomato slices and bacon. Top with the mayonnaise sauce from earlier and serve with the wedges and slaw sprinkled with black pepper.

INGREDIENTS

• 300g dried macaroni
• Low calorie cooking spray
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 roasted red pepper in brine from a jar, finely chopped
• 1 courgette, coarsely grated
• 400ml vegetable stock
• 4 tbsp tomato purée
• 200g low-fat natural cottage cheese
• 1 tsp English mustard powder mixed with 1 tsp water
• 2 eggs, lightly beaten
• 160g reduced-fat Cheddar coarsely grated
• Salt and freshly ground black pepper
• A salad of mixed leaves and thinly sliced yellow peppers, to serve

METHOD

1. Preheat your over to 200°C/180°C Fan/Gas 6. Cook the macaroni according to the packet instructions, then drain well and tip into a wide mixing bowl.
2. Meanwhile, place a large frying pan sprayed with low cooking spray over a high heat. Add the onion, garlic, red pepper and courgette, and cook, stirring for 2-3 minutes. Add to the macaroni.
3. Put the stock, tomato purée, cottage cheese, mustard and eggs in a jug and whisk until smooth. Pour this over the macaroni mixture, then stir in three-quarters of the Cheddar. Season and toss well.
4. Transfer to a shallow, ovenproof dish. Sprinkle over the remaining Cheddar and bake for 15-20 minutes, or until bubbling and golden. Allow to rest for 5 minutes, then serve with the salad.

INGREDIENTS

• 4 spring onions, chopped
• 4 level tsp clear honey
• 2 red chillies, deseeded and chopped
• 2 tsp wine vinegar
• ½ level tsp allspice
• ½ level tsp garlic powder
• ¼ level tsp turmeric
• 1 level tsp chilli powder
• 1 level tsp paprika
• 1 tsp dried rosemary
• Salt and ground black pepper
• 4 x 225g/8oz skinless chicken quarters

METHOD

1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
2. Put the spring onions, honey, chillies and vinegar in a blender and blend well. Stir in the allspice, garlic powder, turmeric, chilli powder, paprika, rosemary and seasoning.
3. Cut the chicken quarters in half and place them in a shallow non-metallic dish. Spread the spicy paste over the chicken pieces and set aside in a cool place to marinate for at least 10 minutes.
4. Bake in the preheated oven for 20 minutes, or grill until the juices run clear and the chicken is cooked with a golden brown crust. Serve with a crisp salad or Free vegetables.

INGREDIENTS

• Low calorie cooking spray
• 1 large red onion
• 2 garlic cloves
• 500g lean beef mince (5% fat or less)
• 2 green chillies
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• Pinch cayenne pepper
• 1 green & 1 yellow pepper
• 4 ripe plum tomatoes
• 300ml beef stock
• 400g tin red kidney beans

METHOD

1. Fry the onion and the garlic, add the beef and cook for a few minutes on a high heat.
2. Once the beef is browned add the chillies and the spices and turn down the heat. Add the tomatoes, pepper and stock and simmer gently for 15 minutes until the sauce is reduced.
3. Add the kidney beans 5 minutes before the end , just to make sure that they are warmed through.

INGREDIENTS

• Low calorie cooking spray
• 1 onion, finely chopped
• 1 red pepper, 1 yellow and 1 green pepper, chopped into chunks
• 2 garlic cloves, finely chopped
• 4 skinless chicken breasts, cut into pieces
• 2 tsp Worcestershire sauce
• 4 tbsp tomato purée
• 8 tbsp passata with onions and garlic
• 1 tbsp dark soy sauce
• 1 tsp dried mixed herbs
• 330ml can diet cola
• 200ml chicken stock
• 200g sugar snap peas

METHOD

1. Place a large pan sprayed with low calorie cooking spray over a high heat.
2. Add the chicken, peppers and onion and stir-fry for 4-5 minutes, or until lightly browned.
3. Add the diet cola, stock, passata, tomato purée, garlic, Worcestershire sauce, soy sauce and dried mixed herbs and stir well.
4. Bring to the boil, cover, reduce the heat to medium-low and simmer for 12-15 minutes.
5. Add the sugar snap peas, stir and increase the heat to medium-high.
6. Cook for another 10-15 minutes, or until the chicken is cooked through and the veg is tender.

INGREDIENTS

• 800g potatoes, peeled and cut into chips
• Salt and freshly ground black pepper
• 2 eggs, separated
• 4 thick skinless and boneless cod fillets (fresh or frozen)
• A handful of fresh flat-leaf parsley finely chopped, to garnish
• Lemon wedges, to serve
• Low calorie cooking spray

For the salad

• 2 baby gem lettuces, leaves separated
• 4 tomatoes, cut into wedges
• ½ cucumber, thinly sliced
• 1 punnett of salad cress, picked
• Kraft Light French Dressing

METHODS

1. Preheat your oven to 220°C/200°C Fan/Gas 7. Line 2 baking trays with baking paper.
2. Boil the chips for 4-5 minutes. Drain well, return to the pan and cover. Leave to cool slightly, then shake the pan to rough up their edges. Put the chips on one tray in a single layer. Season, spray with low calorie cooking spray and bake for 15-20 minutes, or until golden.
3. Put the egg yolks in a shallow bowl and lightly beat. In a separate, clean glass bowl, whisk the egg whites until they form soft peaks, then fold them into the yolks and herbs. Season the fish, dip each fillet into the egg mixture, then place them on the other baking tray. Bake for 15-20 minutes, or until the fish is cooked through and the egg coating is lightly browned. Garnish with the parsley.
4. Serve the fish with the chips and salad on the side and lemon wedges for squeezing over.

INGREDIENTS

• Low calorie cooking spray
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 500g lean beef mince (5% fat or less)
• 300g chopped kale
• 400g tin chopped tomatoes
• 200g passata
• 6 tbsp tomato purée
• Worcestershire sauce
• 1 tsp dried mixed herbs
• 1kg potatoes
• 200g fat-free natural fromage frais
• 160g reduced-fat Cheddar cheese, grated

METHOD

1. Preheat the oven to 200°C/180°C Fan/Gas 6. Boil the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain. Add the fromage frais, mash until smooth and set aside.
2. Spray another pan with low calorie cooking spray, add the onion and garlic, fry for 5 minutes. Add the minced beef and cook for a few minutes until the beef is brown.
3. Stir in the kale, chopped tomatoes, passata, tomato purée, Worcestershire sauce and herbs. Bring to the boil, cover and simmer for 5-10 minutes.
4. Spoon the beef mixture into an oven proof dish and spread the mash over the top and sprinkle with cheese. Place into a hot oven for 30 minutes or until the top is golden brown. Serve with lots of vegetables of your choice.

INGREDIENTS

• 500g pork loin steak, all visible fat removed, cut into strips
• Low calorie cooking spray
• Salt and freshly ground black pepper
• 1 large onion, thinly sliced
• 1 red pepper, deseeded and cut into strips
• 2 large carrots, peeled and cut into matchsticks
• 200g sugar snap peas, halved lengthways
• ¼ tsp Chinese 5 spice
• 2 garlic cloves, finely chopped
• 1 level tbsp cornflour
• 4 tbsp tomato purée
• 1 tbsp white wine vinegar
• 4 tbsp light soy sauce
• 150ml chicken stock
• 400g dried egg noodles
• 400g fresh pineapple flesh, cut into bite-size pieces

METHOD

1. Place a wok or large frying pan over a high heat. Spray the pork with low calorie cooking spray and season well. When the pan is hot, add the pork and stir-fry for 5-6 minutes or until cooked through. Transfer to a plate, cover and set aside. 
2. Spray the pan with low calorie cooking spray and keep over a high heat. Add the onion,pepper,carrots and sugar snap peas and stir-fry for 5-6 minutes. Return the pork to the pan and cook for a further 3-4 minutes until piping hot.
3. Meanwhile in a bowl mix 2 tbsp water with the chinese 5 spice, garlic, cornflour, tomato purée, white wine vinegar, soy sauce and stock. Add the mixture to the pan, stir and reduce the heat to low. Cook for 3-4 minutes until thickened.
4. Cook the noodles according to the packet instructions. Remove the wok or frying pan from the heat and stir in the pineapple. Drain the noodles and divide between 4 warmed bowls. Spoon over the pork mixture and serve.