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Slimming World - Mixed Vegetable Chow Mein

Serves 4

Ready in about 15 minutes

Syns per serving - Extra Easy Free - Green Free

Ingredients

300g dried egg noodles
frylight
200g chilled Quorn Chicken Style Pieces
2 garlic cloves, crushed
1 tsp finely grated fresh root ginger
1 red chilli, deseeded and finely chopped
1 large carrot, peeled and cut into matchsticks
1 large courgette, peeled and cut into matchsticks
100g mangetout, thinly sliced
1 red pepper, deseeded and cut into thin strips
150g shiitake or chestnut mushrooms, thickly sliced
12 spring onions, cut diagonally, into short lengths
225g can water chestnuts, drained and rinsed
60g beansprouts
4 tbsp soy sauce
2 tbsp rice wine vinegar
A handful of fresh coriander leaves, chopped

Method

1. Cook the noodles according to the packet instructions. Drain and then set aside.

2. Meanwhile, spray a large wok or frying pan with Frylight and place over a high heat. Stir-fry the Quorn for 5 minutes. Add the remaining ingredients except the noodles, soy sauce, vinegar and corriander, then stir-fry for 8-10 minutes, or until just tender.

3. Stir in the noodles and remaining ingredients and toss well. Serve immediately.

Slimming World - Vegetarian Spaghetti Bolognese

Serves 4
Ready in about 50 minutes

Syns per serving - Green Free

Ingredients

1 onion, peeled and roughly chopped
2 large carrots, peeled and roughly diced
2 sticks of celery, roughly sliced
2 tsp dried mixed herbs
pinch of cayenne pepper
4 garlic cloves, peeled and crushed
150ml vegetable stock
2 x 400g cans chopped tomatoes
1 tbsp artificial sweetener
350g Quorn mince
salt and freshly ground black pepper
350g dried spaghetti
chopped flat-leaf parsley, to garnish

Method

1. Place the prepared vegetables in a large non-stick frying pan or wok with the dried mixed herbs, cayenne, garlic and stock. Place over a medium heat and bring to the boil. Cook for 3-4 minutes, until the vegetables begin to soften.

2. Stir in the chopped tomatoes, sweetener and Quorn mince. Season well, bring to the boil then cover, reduce the heat and cook gently for 20-25 minutes, stirring often, until the sauce is thick and the vegetables tender.

3. Meanwhile, cook the pasta according to the packet instructions. Drain and keep warm.

4. To serve, divide the cooked spaghetti between four warmed plates and top with the chunky bolognese sauce. Garnish with chopped parsley and serve immediately.

Slimming World - Spicy Prawn Linguine

Serves 4
Ready in about 20 minutes

Syns per serving - Extra Easy Free

Ingredients

397g dried linguine
Fry Light
255g cooked, peeled prawns
2 garlic cloves, finely chopped
2 large red chillies, deseeded and finely chopped
Salt and freshly ground black pepper
2 x 70g bags wild rocket leaves

Method

1. Cook the linguine according to the packet instructions. Drain well and set aside.

2. Spray a deep frying pan or wok with Fry Light and place over a high heat. Add the prawns, garlic and chillies. Season well, then stir-fry for 2-3 minutes until all the ingredients are mixed well and piping hot.

3. Add the linguine and stir through. Remove from the heat and fold in the rocket leaves. Serve immediately.

Slimming World - Tomato and Mixed Pepper Pasta

Serves 4
Freezer Friendly
Ready in about 30 minutes

Syns - Extra Easy Free

Ingredients

Fry Light
2 red onions, roughly chopped
4 garlic cloves, finely chopped
1 courgette, cut into small cubes
1 red and 1 yellow pepper, deseeded and roughly chopped
1 tsp smoked paprika
700g passata with onions and garlic
200ml vegetable stock
1 tbsp balsamic vinegar
1 tsp sweetener
400g dried farfalle
A small handful of fresh flat-leaf parsley, finely chopped, to garnish

Method

1. Place a large frying pan sprayed with Fry Light over a medium heat. Add the onions and garlic and stir-fry for 3-4 minutes.

2. Add the vegetables, paprika, passata, stock, vinegar and sweetener and stir. Bring to the boil, cover, then turn the heat to medium-low and cook for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.

3. Meanwhile, cook the farfalle according to the packet instructions. Drain, then mix in the tomato sauce. Divide between 4 bowls, garnish with the parsley and serve.

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 - 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.

Slimming World - Macaroni and Broccoli Cheese

Serves 4
Ready in about 30 minutes

Syns - Exra Easy Free*, Green Free*

*Add 6 syns if not using the Red leicester as a healthy extra

Ingredients

450g broccoli, broken into florets
350g dried macaroni
4 tomatoes, finely chopped
3 garlic cloves, finely chopped
pinch of dried red chilli flakes
2 tsp dried mixed herbs
2 eggs, lightly beaten
200ml vegetable stock, at room temperature
250g fat-free natural fromage frais
120g Red Leicester, grated
Salt and freshly ground black pepper
Mixed salad leaves dressed with lemon juice, to serve

Method

1. Boil the broccoli in a large pan for 4 minutes, or until just tender. Transfer to a large mixing bowl using a slotted spoon.

2. Bring the water back to the boil. Add the macaroni and cook for 8-9 minutes, or until al dente. Drain and add to the broccoli along with the tomatoes.

3. Preheat your grill to medium-high. Put the garlic, chilli, herbs, eggs, stock, fromage frais and three-quarters of the cheese into a food processor and blend well. Pour this over the macaroni mixture, season and toss.

4. Spoon the mixture into a large, shallow ovenproof dish. Sprinkle over the remaining cheese and grill for 6-7 minutes, or until golden and bubbling and the egg is cooked. Serve with the salad on the side.

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.