Moroccan lamb with aubergine and pepper

Moroccan lamb with aubergine and pepper

A little harissa paste brings so much North African warmth to this mouth-watering medley of lamb, vegetables and chickpeas

½ Syn per serving

40 minutes

Serves 4

Low-calorie cooking spray

4 large or 8 small lean lamb leg steaks, visible fat removed, cut into thin strips

2 large aubergines, cut into finger-thick strips

3 peppers (any colours), deseeded and sliced

2 level tbsp harissa paste

400g can chickpeas, drained and rinsed

Chopped fresh coriander, to serve

Spray a wide, non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the lamb and stir-fry for 5 minutes or until lightly browned.

Add the aubergines and peppers and stir-fry for 6-8 minutes or until softened. Stir in the harissa paste and stir-fry for another 1-2 minutes.

Add the chickpeas and 200ml boiling water, season lightly and bring to the boil. Reduce the heat to low and cook for 8-10 minutes or until most of the liquid has gone, stirring often. Scatter with coriander and divide evenly between bowls to serve. 

Choc and date brownies

Choc and date brownies

These Slimming World brownies have an extra-special secret ingredient. Sweet potatoes make this a gorgeously gooey and surprisingly healthy chocolate brownies recipe. Packed with sweet, sticky dates and topped with soft raspberries, our choc and date Slimming World brownies won’t stick around for long!

4½ Syns each

1 hour plus 45 minutes cooling

Makes 16

2 large brown-skinned sweet potatoes (about 500g), peeled and diced

100g plain porridge oats

3 level tbsp sweetener granules

1 medium egg

12 soft pitted dates, roughly chopped

2 level tbsp low-fat spread

6 tbsp cocoa powder (or raw cacao powder, available in larger supermarkets)

16 raspberries

8 level tsp icing sugar, to dust

Preheat your oven to 180°C/fan 160°C/gas 4 and line the base and sides of an 18cm square loose-bottomed cake tin with non-stick baking paper.

Steam the sweet potatoes for 10 minutes or until tender (use a steamer or put them in a covered colander placed over a saucepan of boiling water and steam over a high heat). Leave to cool slightly.

Put the oats in your food processor and blitz until you have fine crumbs. Add the sweetener, egg, dates, spread, cocoa powder, sweet potatoes and a pinch of salt, and whizz to a thick, smooth paste. Pour into the prepared tin, level the surface and carefully poke in the raspberries (placing them so that each brownie will get 1 raspberry).

Bake for 35 minutes then leave to cool in the tin.

Turn out onto a board then peel away and discard the baking paper. Cut into 16 squares and dust each square with ½ level tsp icing sugar to serve.

Baked spaghetti Pie

Baked spaghetti Pie

This ingenious twist on pasta frittata serves up spaghetti like you’ve never seen it before!

FREE

50 minutes

Serves 4

If you can’t get courgetti, use 2 medium courgettes, and if you can’t find squash noodles, use ½ small squash. Make your own vegetable noodles by shredding, spiralising or peeling them into ribbons with a peeler.

Low-calorie cooking spray

300g dried spaghetti

300g prepared courgetti (or see tip)

300g prepared squash noodles (or see tip)

450g jar roasted red peppers in brine, drained

1 tsp dried rosemary

1 tsp dried oregano

½ small pack fresh basil, plus leaves to serve

2 tbsp tomato purée

4 large eggs

300g fat-free natural cottage cheese

Preheat your oven to 180°C/fan 160°/gas 4.

Spray a deep 23cm cake tin (not loose-bottomed or springform) with low-calorie cooking spray and line with non-stick baking paper.

Cook the spaghetti according to the pack instructions, adding the courgetti and squash noodles 2 minutes before the end of the cooking time. Drain well and return to the saucepan.

Meanwhile, put the peppers, rosemary, oregano, basil and tomato purée in a food processor and whizz to a coarse purée. Add the eggs and whizz briefly until just mixed. Add the cottage cheese and pulse once or twice until just blended but not too broken down. Season lightly.

Combine the spaghetti mixture with the cottage cheese mixture, tip it all into the cake tin and bake for 30-35 minutes or until set. Turn out from the tin, scatter over a few basil leaves and serve hot or cold with Speed veg or salad.

  

Soy and chilli greens

Soy and chilli greens

 

Broccoli, green beans and spinach with sliced garlic and chilli in stir-through soy sauce

FREE

20 minutes

Serves 4

 

Low-calorie cooking spray

1 medium-hot red chilli, halved, deseeded and sliced

4 large garlic cloves, sliced

650g long-stem broccoli, each stalk cut into 3-4 pieces

320g green beans, trimmed, each cut into 3-4 pieces

4 tbsp dark soy sauce/tamari

200g baby spinach

Spray a large non-stick wok or deep, lidded frying pan with low-calorie cooking spray and place over a high heat. Add the chilli, garlic, broccoli, green beans and 2 tbsp water. Cover and cook for 2 minutes, tossing the veg halfway.

Add another 2 tbsp water and cook for 2 minutes, tossing the veg halfway again. Repeat once more.

Uncover the pan, pour over the soy sauce, add the spinach and reduce the heat slightly. Stir-fry until the spinach leaves have wilted and serve hot. 

PIRI PIRI CHICKEN LEGS

PIRI PIRI CHICKEN LEGS

Serves 4

4 PP per portion

4 chicken legs, skinned

1 large red pepper

1 red chilli

2 cloves garlic

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons red wine vinegar

Low fat spray

De-seed the pepper and chilli and chop roughly, halve the garlic cloves. Place pepper, chilli, garlic, paprika, vinegar and seasoning to taste into a food processor and blitz until the ingredients form a paste.

Put some slashes into the chicken legs and place in a non-metallic dish, cover with the prepared paste and leave to marinate in the fridge for at least 1 hour (better left overnight).

Pre-heat oven to 200°C: 400°F: Gas 6. 

Spray a frying pan with the low-fat spray and fry legs on each side for around 2 minutes to seal.

Place the legs on a baking tray, cover with remaining marinade and cook for 15 – 20 minutes until thoroughly cooked.
Nutritional Information
 
Typical values per serving

Energy 181 kcal

Protein 30.5 g

Carbohydrate 6.66 g

Fat 3.2 g

of which Saturates 0.88 g

Fibre 1.6 g

FAST COURGETTE SPAGHETTI

FAST COURGETTE SPAGHETTI

1 teaspoon olive oil 
1 small courgette, washed and cut into sticks 
50g spaghetti 
4 basil leaves, roughly torn
Salt and freshly ground black pepper

Heat the oil in a large frying pan, season the courgette and cook gently for 3-4 minutes, stirring occasionally. 
Cook the spaghetti al dente - firm to the bite. 
Turn the spaghetti into a large, heated serving bowl and stir in the courgettes. 
Stir in the roughly torn basil leaves and some freshly ground black pepper. Serve immediately.

F& H Cheese Scones

F& H Cheese Scones

2 scones for 1PP on F & H 

Makes 8 scones

200g porridge oats
100g extra light Philadelphia cheese
1 egg
70ml skimmed milk
Salt
2 teaspoons baking powder
1 teaspoon mustard
20g half fat cheese - grated
Little cayenne pepper (optional)

1. Preheat oven to 180C/350f/ Gas 4
2. Process oats in a food processor until ground to a flour like substance.
3. In a bowl pour in the oat mixture and add salt, baking powder and mustard.
4. Rub in the soft cheese and add the beaten egg.
5. Add the milk a little at a time until a very soft dough is formed (depending on the absorbency of the oats you may not need all the milk)
6. Roll out into 8 scones; brush top with some milk and sprinkle on the grated cheese. sprinkle on a little cayenne if desired.
7. Bake for about 15 minutes until golden brown.
These are particularly good served warm