If you like your sauce a little more set, you can top the dish with a ball of light mozzarella (125g) and split the Parmesan in half, adding half to the sauce and half on top at the end before baking in the oven for 15 minutes. I like it both ways but for quickness, the stove top method is the winner for me! The nutritional information below doesn’t include the mozzarella. If you add it, the dish would be another 50 cals or 2 points per serving.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 

Per serving = 14 points or 538 cals, 14.4g fat, 63g carbs, 40.3g protein 

INGREDIENTS

500g lean beef mince, raw

1 white onion, peeled and finely diced

3 x garlic cloves, peeled and finely minced

1 tbsp mixed herbs

1 tsp paprika

1/2 tsp onion powder and chilli flakes (chilli flakes optional)

1 tbsp tomato purée

400g chopped tomatoes

1 x chicken stock cube (made up with 1 litre of boiling water)

1 tbsp Worcestershire sauce

1/2 tsp white sugar and salt

12 lasagne sheets (280g dried), broken into inch sized pieces

50ml light single cream (I use Elmlea)

30g Parmesan

Handful fresh basil

METHOD

1. Bring a large pan to a medium heat, spray with 1kal and add the onion. Fry for 5-6 minutes until it starts to soften, adding a little water if the pan gets dry.
2. Next add the garlic, fry for a minute and then add the mince a nd fry for 5-6 minutes until browned. All the herbs and spices and the tomato purée and fry off for a minute or two then add the chopped tomatoes, stock, Worcestershire sauce, sugar and salt.
3. Stir and then add the broken lasagne pieces. Stir so they are covered with the sauce and then reduce the heat to a simmer, popping on a lid.
4. Cook for 10-15 minutes until the lasagne sheets are nice and soft. If the sauce starts to dry out a little, add a little splash of water to make sure there is enough liquid to cook the pasta.
5. Once the pasta is cooked, add the cream and the Parmesan.
6. Finish with a sprinkle of fresh basil.

Don’t forget you can find more delicious recipes like this one in my book ‘Slimming Kitchen Secrets’ – get your copy now!

The post Broken Lasagne first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 14 points or 532 cals, 8.7g fat, 74.6g carbs, 42.5g protein

Ingredients

For the chicken

2 tbsp cornflour

½ tsp salt, black pepper, chilli powder and garlic powder

1 tsp paprika

300g chicken breast, diced into medium sized chunks

1 tsp sesame oil

Low calorie cooking spray

For the sauce

3 garlic cloves, peeled and grated 

Thumb sized piece of ginger, peeled and grated 

2 tbsp dark soy sauce

2 tbsp chilli jam or sweet chilli sauce

2 tbsp reduced salt and sugar tomato ketchup

1 tbsp rice wine vinegar

½ tbsp honey

Juice of 1 lime

For the stir fry

1 tsp sesame oil

2 peppers, deseeded and diced

2 chillies (1 or if you don’t like things too hot), sliced (reserve a few to dress the dish at the end)

4 spring onions, sliced (reserve a few for garnish)

To serve/finish

100g basmati rice

1 tsp sesame seeds

Method

1. To begin, put the cornflour, salt, pepper, garlic powder, chilli powder and paprika in a large bowl. Mix to combine and then add the diced chicken. Toss the chicken in the flour mixture until it is well covered.
2. Take a large wok, pour in 1 teaspoon of the sesame oil, pop the heat on and add the chicken. Fry for 5–6 minutes until the chicken is cooked through. Add a little low-calorie cooking spray to the pan if needed to stop the pan going dry (don’t add water as this will stop the chicken crisping up).
3. While the chicken is cooking, you can get on with making the rest of the dish. Pop the rice on to cook. Then add all the sauce ingredients to a small bowl with 50ml cold water, stir and pop to one side.
4. Once the chicken is cooked, remove from the pan and keep to one side in a bowl.
5. Pour 1 teaspoon of sesame oil into the same pan you used for the chicken and then add the peppers, chilli and spring onion. Stir-fry for 2–3 minutes until the peppers start to soften, and then remove the veg from the pan into the same bowl as the cooked chicken.
6. Pour the sauce into the same pan again and bring to a simmer, then add the cooked veggies and chicken back to the pan. Simmer for another 3–4 minutes. This will give the sauce a chance to thicken and stick to the chicken nicely.
7. Pop the rice into bowls and then add the sticky chilli chicken. Top with a sprinkle of sesame seeds and the reserved chilli and spring onion.

The post Sticky Chilli Chicken first appeared on Slimming Kitchen Secrets.