Recipes

This classic chilli con carne is a quick and easy recipe that’s bursting with fiery flavours that the family will love. If there’s any leftovers – take them to work the next day!

ingredients

• Low calorie cooking spray
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 2 fresh chillies, deseeded and chopped
• 2 tsps ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• A pinch of cayenne pepper
• 1 x 400g can chopped tomatoes
• 275ml stock
• Salt and ground black pepper
• 450g extra lean beef mince (or Quorn mince)
• 1 x 200g can red kidney beans, drained
• Chopped fresh coriander leaves, to garnish
• 1 level tablespoon of tomato purée

method

1. Spray a large saucepan with low calorie cooking spray and fry the onion gently over a low heat for 5 minutes, until softened and golden. Add the garlic, chillies and all the spices and continue frying, stirring occasionally, for 2-3 minutes. Add mince, stirring until it begins to brown.
2. Add the canned tomatoes, tomato purée and stock. Stir well and bring to the boil. Reduce the heat and simmer gently for 20 minutes, until the liquid is slightly reduced. Season with salt and pepper and add drained kidney beans. Heat through gently for about 5 minutes.
3. Slow-cooker alternative: Brown your onions, garlic, chillies, spices and meat as above and transfer to your slow-cooker. Add the canned tomatoes, tomato purée and stock. Stir well and cook on ‘medium’ for 6-8 hours. 45 minutes before serving add the kidney beans..
4. Serve hot, sprinkled with chopped coriander leaves.

Tip: Chef’s tip: Add chopped yellow and red peppers to your chilli to boost

– See more at: http://www.slimmingworld.com/recipes/chilli-con-carne.aspx#sthash.2PEimYBD.dpuf

ingredients

• Low calorie cooking spray
• 4 garlic cloves, peeled and thinly sliced
• 2 x 400g cans chopped tomatoes
• ¼ tsp sweetener
• 1 tsp dried red chilli flakes
• 1 tsp dried mixed Italian herbs
• 1 cinnamon stick
• Salt and freshly ground black pepper
• 4 large aubergines, cut into 1.5cm thick slices
• 2 large handfuls of basil leaves
• 120g Parmesan cheese, grated

method

1. Preheat the oven to 180°C/160°C Fan/Gas 4.
2. Spray a frying pan with low calorie cooking spray, add the garlic and gently stir-fry for 1-2 minutes.
3. Add the tomatoes, sweetener, chilli flakes, dried herbs and cinnamon stick and simmer for 20-25 minutes until thickened. Season well.
4. Meanwhile, spray the aubergine slices lightly on both sides with low calorie cooking spray, season and cook on a preheated ridged griddle, in batches, turning a few times until completely tender (you could also do this in a frying pan). It’s important to get the aubergine as tender as possible, so give it time.
5. Remove the cinnamon stick from the frying pan and put a few spoonfuls of the sauce in the bottom of a large ovenproof dish. Cover with one-third of the aubergine slices and half of the basil leaves then repeat, finishing with a layer of aubergine.
6. Spoon a thin layer of sauce over the aubergine, sprinkle with the Parmesan and bake for 30-40 minutes until bubbling and golden. Serve warm or at room temperature.

– See more at: http://www.slimmingworld.com/recipes/italian-aubergine-basil-and-tomato-bake.aspx#sthash.trRQH1A8.dpuf

2 300g tins of carrots-DON’T DRAIN THEM!
1 400g tin of tomatoes (chopped or plum)
1 400g tin of baked beans
1 vegetable stock cube
1 large pickled onion (or a few small ones!)
throw all these ingredients into a blender/smoothie maker, refridgerate & enjoy a mug full warmed in the microwave as & when you like! it might sound a bit gross but trust me it tastes fabulous! i sometimes add a tiny sprinkle of chilli flakes or powder too & that makes it lovely & warm on your tummy especially in winter. if you want to be very posh then top with a swirl of fat free plain yoghurt & a sprinkle of coriander/parsley/basil.

ingredients

• 5 carrots, chopped
• 4 parsnips, chopped
• Low calorie cooking spray
• 1 onion, diced
• 8 sticks of celery, diced
• 1 swede, diced
• 1 garlic clove, chopped
• 2 bay leaves
• 2 vegetable stock cubes
• 3 pints boiling water
• 1 tsp dried ginger
• 1 tsp chilli powder
• Freshly ground black pepper, to taste

method

1. Preheat the oven to 200°C/180°C Fan/Gas 6. Peel and chop the carrots and parsnips. Place them in an oven-proof dish, sprinkle the cumin over them. Spray with Fry Light and place in the oven for around 30 minutes.
2. Wash and dice the onion and celery, then place them in a large pan sprayed with low calorie cooking spray.
3. Whilst the celery and onions are sweating down, bring a kettle to the boil and dice the swede.
4. Add the garlic to the pan and cook until the onions start to go clear. Add the diced swede to the pan and mix well with the existing ingredients.
5. Remove the carrots and parsnips from the oven and add to the pan along with the bay leaves.
6. Make up the vegetable stock with 3 pints of boiling water and pour into the pan to cover the contents, also add the dried ginger, chilli powder and black pepper. Bring to the boil and leave to simmer for 20-30 minutes or until all the contents are soft.
7. Remove the pan from the heat and allow to cool a little before removing the bay leaves.
8. Transfer the contents into a blender or use a hand blender in the pan. Add more chilli/ginger/black pepper, to taste. Add more water if necessary to thin the consistency to your liking – you may need to add another stock cube if you add quite a lot of water.
9. Add a swirl of fat free fromage frais and freshly ground black pepper if desired.

– See more at: http://www.slimmingworld.com/recipes/spicy-roast-veg-soup.aspx#sthash.qdN7NhGc.dpuf

ingredients

• 2 large white potatoes, cooked and mashed to a firm consistency with no butter or milk
• 1 red onion, diced
• ½ large bag of frozen chopped vegetable mix (sweetcorn, broccoli, carrot, cauliflower)
• 2 tbsp curry powder (use mild, medium or hot to suit your own taste)
• 3-4 tbsp fat free yogurt
• 1 egg, beaten
• Low calorie cooking spray

method

1. Pre heat the oven to 200°C/180°C Fan/Gas 6. Place the mashed potato, diced onion and defrosted vegetables into a bowl and combine thoroughly.
2. Stir the curry powder into the yogurt and add this to the vegetable mix and stir thoroughly.
3. Beat the egg and add it to the mixture, stirring constantly. The mix should still be quite firm, but if it’s too runny add more vegetables.
4. Line a baking tray/wire rack with baking paper to prevent the pakoras from sticking, and spoon the mixture onto the tray in tablespoon sized ”dollops”.
5. Spray with Fry Light and bake for approximately 30-40 minutes – or until firm on the outside and golden brown
6. Allow to cool slightly so that the pakoras firm up.

Tip: Tip: I prefer to eat these once they have cooled, with a raita made from fat free yogurt, mint sauce and chopped coriander. They make a great Friday-night TV treat and are packed with Superfree foods!

– See more at: http://www.slimmingworld.com/recipes/spicy-vegetable-pakoras.aspx#sthash.X8GOPjOO.dpuf

ingredients

• 4 tbsp chopped red onion, cucumber, tomato, coriander, mint and juice of 1 lemon
• 1 onion, 1 red and 1 green pepper
• Fry Light
• 380g extra-lean minced beef less than 5% fat
• 3 tsp garlic salt, 2 tsp ground cumin and paprika, 1 tsp ground cinnamon and artificial sweetener
• 400g can of tomatoes and kidney beans
• 1 tbsp soy sauce
• Salt and pepper
• 4 x 40g corn tortillas

method

1. Make the salsa: place the red onion, cucumber, tomato, coriander, mint and lemon juice in a small bowl, mix and set aside.
2. Prepare the beef filling: peel and chop the onion and deseed and dice the peppers. Spray a pan with low calorie cooking spray and cook the onion and mince for 5-6 minutes. Add the garlic salt, cumin, paprika, cinnamon, sweetener, peppers, tomatoes, drained kidney beans and soy sauce. Season, bring to the boil, reduce the heat, cover and cook for 25-30 minutes, stirring occasionally.
3. Lightly grill the tortillas until warm. Place one tortilla in each of the four serving bowls. Spoon in the beef mixture. Serve with the salsa and a drizzle of very low fat natural fromage frais.

Tip: This recipe is not suitable for home freezing.

– See more at: http://www.slimmingworld.com/recipes/beef-burrito-cups-with-salsa.aspx#sthash.XG5nB8Rl.dpuf

ingredients

• Fry Light
• 3 Garlic cloves, peeled and crushed
• 1/2 Tsp Cardamom seeds, crushed
• 1/2 tsp Ground Tumeric
• 1 tbsp Ground Corriander
• 1 tsp each Ground Ginger and Cumin
• 1-2 tsp Chilli Powder
• 1 level tbsp Tomato Puree
• 1 Onion Peeled and grated
• 100g Very low fat natural fromage frais
• 1 tbsp frshly chopped Corriander
• 1 tbsp fresh lemon juice

method

1. Heat a pan sprayed with Frylight. Add the Garlicm
   cardamom, tumeric, corriander, ginger, cumin and chilli
   powder and fry for 1 minute
2. Stir in the Tomato Puree and Onion and continue to cook
   for 3-4 minutes. Add 142ml / half pint of water, bring to the
   boil, reduce to simmer and cook for 5 minutes
3.  Pour in the Fromage Frais, corriander and lemon juice,
   heat until hot (not boiling or the fromage frais will curdle)
   and serve immediately

This classic chilli con carne is a quick and easy recipe that’s bursting with fiery flavours that the family will love. If there’s any leftovers – take them to work the next day!

ingredients

• Low calorie cooking spray
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 2 fresh chillies, deseeded and chopped
• 2 tsps ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• A pinch of cayenne pepper
• 1 x 400g can chopped tomatoes
• 275ml stock
• Salt and ground black pepper
• 450g extra lean beef mince (or Quorn mince)
• 1 x 200g can red kidney beans, drained
• Chopped fresh coriander leaves, to garnish
• 1 level tablespoon of tomato purée

method

1. Spray a large saucepan with low calorie cooking spray and fry the onion gently over a low heat for 5 minutes, until softened and golden. Add the garlic, chillies and all the spices and continue frying, stirring occasionally, for 2-3 minutes. Add mince, stirring until it begins to brown.
2. Add the canned tomatoes, tomato purée and stock. Stir well and bring to the boil. Reduce the heat and simmer gently for 20 minutes, until the liquid is slightly reduced. Season with salt and pepper and add drained kidney beans. Heat through gently for about 5 minutes.
3. Slow-cooker alternative: Brown your onions, garlic, chillies, spices and meat as above and transfer to your slow-cooker. Add the canned tomatoes, tomato purée and stock. Stir well and cook on ‘medium’ for 6-8 hours. 45 minutes before serving add the kidney beans..
4. Serve hot, sprinkled with chopped coriander leaves.

Tip: Chef’s tip: Add chopped yellow and red peppers to your chilli to boost

– See more at: http://www.slimmingworld.com/recipes/chilli-con-carne.aspx#sthash.2PEimYBD.dpuf