I set out plotting what I would put in my recipe and then started testing it and I have to say, we were both blown away with the results. Whilst a tomato based sauce, it got a different flavour to any of my other pasta sauces. The capers and vodka really add something special to the dish.

If you don’t fancy meatballs with this, feel free to replace with prawns or chicken. Just make sure you dice up the chicken and cook thoroughly in the sauce. If you are having prawns, add them to the sauce five minutes before the end of cooking. If you have the chicken or prawns, the sauce is 4sp per serving, 9sp if served with the pasta/

I’ve made this a couple of times now. The first time I served it with penne. The second time I swapped my pasta for butternut squash noodles and it was just as tasty and makes the dish only 7sp per serving.

Bloody Mary Meatballs

Serves 2 = 12sp per serving (Flex) or 7sp per serving with BNS noodles

Ingredients

1 small red onion, peeled and finely diced

2 sticks of celery, ends removed and finely diced

2 garlic cloves, peeled and finely chopped

1 x 400g tin chopped tomatoes

1 tbsp Worcestershire sauce

1 tsp Tabasco (or less if you don’t like things too spicy!!!)

1 tsp capers

½ chicken stock cube

50ml vodka

Handful of basil, shredded

1 tbsp parmesan, finely grated

1 lemon

6 lean beef meatballs (5% fat) – I got these in Aldi in a pack of 12 which I split in two and froze half

100g dried pasta (I used penne)

Method

Spray a large sauce pan with 1kal. Add the red onion and celery and fry on a medium heat for 5-6 minutes until the onion starts to soften (add a little water to the pan if it gets a bit dry). Add the garlic and fry for another minute. Next add the chopped tomatoes, Worcestershire sauce, Tabasco, capers, chicken stock cube and vodka to the pan. Stir and then flambé the vodka (I use a candle lighter – this burns off the alcohol however it doesn’t always flame as we aren’t using much vodka here). Add 300ml boiling water to the pan along with the raw meatballs, cover the meatballs with the sauce and simmer for 15-20 minutes (until the meatballs are cooked through and the sauce has reduced and thickened nicely).

Pop the pasta on to cook after the sauce has been simmering for 10 minutes. Once cooked, drain the pasta and add to the sauce with a drop of the pasta water. Add the basil, parmesan and juice of half the lemon. Combine everything and simmer for another few minutes. Season to taste with salt and pepper.

Enjoy!

The post Bloody Mary Meatballs – 12sp first appeared on Slimming Kitchen Secrets.

This recipe is just one of these low point, filling creations, perfect if you don’t have much time to cook when you get home from work. I bought the pre spiralised noodles here for quickness but feel free to make your own. If you do buy the pre-cut ones however, make sure they are nice and fresh as sometimes they go a little soggy if they have been in the fridge a few days!

Five Spice Salmon Boodles

Serves 2 = 2sp per person (Flex)

Ingredients

For the salmon

2 x 120g Salmon Fillet, raw

½ tsp Chinese 5 Spice

½ lemon

¼ tsp crushed chillies

For the noodles

2 garlic cloves, peeled and crushed

¼ tsp of crushed chillies

2 tbsp dark soy sauce

½ tbsp honey

½ tsp Chinese 5 Spice

100g chickpeas (1/4 tin), drained

½ pack of butternut squash and courgette noodles (or if making, spiralise 2 courgettes and 1 BNS)

Handful of cherry tomatoes, halved

Handful of fresh coriander, roughly chopped

Salt and pepper, to taste

½ lemon

Method

In a bowl mix ½ tsp Chinese five spice, juice of ½ lemon and a pinch of crushed chillies. Add the salmon, coat and pop in the fridge to marinade until you need it (ideally more than 15 minutes).

Next take a large frying pan, spray with 1kal and on a medium heat fry the garlic with ¼ tsp crushed chillies. After a minute, add the soy, honey, ½ tsp five spice, ¼ tsp crushed chillies and tomatoes. Fry until the sauce reduces a little and the cherry tomatoes start to soften then add the chickpeas, BNS and courgette noodles. Stir fry for a few minutes until the noodles soak up some of the sauce and the BNS noodles start to soften.

While the noodles are cooking take a griddle pan, spray with 1kal and add the salmon. Cook on one side for 3-4 minutes and then turn and cook on the other side until the salmon is cooked through to your liking (you could also grill the salmon if you prefer). Once the salmon is almost cooked, pour the remaining marinade into the noodle pan and toss through with most of the coriander (keep a little garnish).

Serve the noodle combo in a bowl and top with the salmon. Finish with a sprinkle of coriander and a slice of lemon.

Enjoy!

The post Five Spice Salmon Boodles – 2sp first appeared on Slimming Kitchen Secrets.