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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.

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 - 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 - 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 - 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 - 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 - 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 - 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.

World Recipes

Slimming World - Kofta Curry with Turmeric Rice

Slimming World - Beef Steak Pot Roast

Slimming World - Creamy Beef Goulash

Slimming World - Cheese Stuffed Meatballs

Slimming World - Fillet Steaks with Mustard Sauce and Hasselback Potatoes

Slimming World - Rich Beef Stew with Mustard Mash

Slimming World - Beef Lasagne

Slimming World - Kheema Curry with Saffron Rice

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