WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 15 points or 459 cals, 20.6g fat, 51.8g carbs, 18.6g fat

INGREDIENTS

• 240g pasta, dried
• 75g chorizo, peeled and diced
• 3 cloves of garlic, peeled and finely sliced
• 125g cherry tomatoes, halved
• Half a head of broccoli (159g) florets finely chopped (leave stems out)
• 2 tbsp chilli pesto
• 20g Parmesan
• Ball of burrata

METHOD

1. Pop the pasta on to cook.
2. Spray a large frying pan with low calorie cooking spray, bring to a medium heat and add the chorizo.
3. Fry for 3-4 minutes until the oils start to release from the chorizo. Add a little water to the pan if it gets dry.
4. Once the oil has coloured, add the tomatoes and broccoli and fry for another 3-4 minutes until the tomatoes burst and release their juice and the broccoli has started to soften. Add the garlic for the last minute of cooking.
5. Next add the pesto and a large splash of pasta water. Cook for a minute then add half the ball of burrata.
6. Simmer for a few minutes until the burrata melts into the sauce and it starts to thicken.
7. Add the pasta to the sauce pan (reserving the pasta water) along with the Parmesan and simmer for a few minutes until the sauce coats the pasta nicely. Add more pasta water to the pan and keep simmering to you have a nice glossy sauce. Taste and season with salt and black pepper as required.
8. Remove from the heat, add the other half of the burrata to the middle of the pan and sprinkle with a little fresh basil.
9. Finish with a sprinkle of chilli flakes (or the spicy onion crunch I used).

Enjoy!

As always, if you like my recipes don’t forget my cookbook ‘Slimming Kitchen Secrets’, which includes over 80 delicious easy healthy recipes, is available now!

The post Chorizo, Broccoli and Burrata pasta first appeared on Slimming Kitchen Secrets.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 16 points or 507 cals, 19.9g fat, 58.7g carbs, 18.7g protein

INGREDIENTS

• 240g pasta, dried
• 1 tsp olive oil
• 4 x spicy sausages (I use the hot honey and nduja sausages from Aldi), skin removed
• 1 small red onion, peeled and finely diced
• 4 garlic cloves, peeled and finely minced
• 2 tbsp tomato purée
• 50ml vodka
• 200ml water
• 1 tsp sugar
• 2 tsp Italian seasoning
• 100ml Elmlea single cream
• 30g Parmesan, grated
• Handful fresh basil, roughly shredded
• Salt and pepper
• Chilli flakes (to taste)

METHOD

1. Cook the pasta according to the packet instructions.
2. Then spray a large pan with 1kal and add the olive oil too. Add the skinned sausages and begin frying, breaking up with the spoon as they cook.
3. Add the onion and fry for 3-4 minutes then add the garlic frying for another minute.
4. Add the tomato purée, fry for a minute and then add the vodka. Simmer until reduced by half and the alcohol has burned away then add the water, sugar and Italian seasoning. Simmer the sauce for 5 minutes until it starts to thicken.
5. Add the cream, simmer for a minute and the add the pasta with a splash of pasta water. Simmer until the sauce has thickened and coats the pasta nicely.
6. Add the Parmesan and basil. Season with salt and pepper to taste and add chilli flakes if you like a little heat.

Enjoy!

As always, if you like my recipes don’t forget my cookbook ‘Slimming Kitchen Secrets’, which includes over 80 delicious easy healthy recipes, is available now!

The post Spicy Vodka Sausage Pasta first appeared on Slimming Kitchen Secrets.

I tried a Christmassy pasta recipe a few years ago and loved it so last weekend, when we had a load of leftover cauliflower cheese, I decided to turn it into my own version of the festive dish. It’s so quick and easy too. So many of you have asked for the non WW recipes I cook too (and to be fair there aren’t many that aren’t WW dishes) so, before I share with you the healthier version, here’s the quick and dirty version to use up your Christmas Day/Sunday lunch leftovers. When I’m on plan, the key for me here is portion control. Use a small plate or bowl and don’t over load it. That way, even without it being fully pointed, you won’t go over your cals/points for the day.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4

INGREDIENTS
Leftover Cauliflower Cheese
Dash if skimmed milk
Handful of sprouts
3 garlic cloves, peeled and finely minced
Pack of pigs in blankets
240g spaghetti
Squirt of honey
Juice of 1/2 lemon
Salt and pepper (to taste)
Sprinkle of crushed chillies

METHOD
1. Pop the pasta on to cook in a pan of salted boiling water.
2. Pop your pigs in blankets in the air fryer/oven and cook according to the packet instructions.
3. Slice your sprouts (I used a mandolin so they are super thin but you can use a normal knife too).
4. Wizz up the leftover cauliflower cheese with a dash of skimmed milk – you want a thick and creamy soup consistency.
5. Take a large frying pan, spray with 1kal and add the sprouts. Fry for 3-4 minutes until softed and taking on a bit of colour. Add the garlic for the last minute.
6. Add the sauce and season with salt and pepper.
7. Add the cooked pasta, sliced pigs in blankets, honey and lemon juice. Add a dash of pasta water to loosen the sauce and make it lovely and silky.
8. Finish with an extra bit of seasoning if needed and a sprinkle of chilli flakes.

Don’t forget, my cookbook ‘Slimming Kitchen Secrets’ is available now!

The post Festi Spaghetti first appeared on Slimming Kitchen Secrets.

 If you can’t get a hold of the Shwartz Buffalo seasoning or any ranch seasoning (the powdered stuff) , simply leave them out. I’ve bought the Buffalo seasoning in ASDA and Morrison’s so it shouldn’t be too difficult to find but the ranch is a little more tricky. I get mine from either amazon or from an online store called Condimaniac (who also do the most amazing bagel seasoning!!).

I’ve included the points and calorie values for this dish with and without the crouton top. I’ve had it both ways, often having it without the topping if I’m trying to have a lighter meal or if I’m too hungry to wait for the topping to bake!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 

Without Crouton Top

WW = 10 points or 512 cals, 3.9g fat, 69.7g carbs, 54.6g protein

With Crouton Top

WW = 15 points or 621 cals, 10.6g fat, 76.8g carbs, 60.4g protein

INGREDIENTS

• 320g pasta, dry weight
• 400g chicken breast, raw and cut into medium size chunks
• 1 onion, peeled and finely diced
• 3 cloves of garlic, peeled and finely chopped
• 1 tbsp Schwartz buffalo seasoning
• 1 tbsp tomato puree
• 1 tbsp plain flour
• 1 chicken stock cube (made up with 400ml boiling water)
• 150g light cream cheese
• 2 tbsp franks red hot buffalo sauce
• 1 tsp paprika
• 1 tsp ranch seasoning (optional – leave out if you can’t get this)
• ¼ tsp cayenne pepper
• 3 spring onions, sliced
• Handful of fresh coriander, roughly chopped (save a little bit for dressing)

For the crouton top (optional)

• 2 crusts of a loaf of bread, chopped into 1cm cubes
• 1 tbsp olive oil
• ½ tsp garlic granules
• 1 tsp each paprika and mixed herbs
• 30g parmesan
• 50g light mature cheddar

METHOD

1. Put pasta on to cook according to packet instructions. Drain when al dente and pop to one side.
2. Whilst the pasta is cooking spray a large pan with 1kal, add the chicken, season with salt and pepper and the buffalo seasoning spice mix. Fry for 6-7 minutes (until cooked through).
3. Add the onion and garlic and fry for another 5 minutes until the onion is soft.
4. Add the tomato puree, stir and fry for a minute and then add the plain flour, stir and fry for another minute.
5. Next add the chicken stock and simmer until it starts to thicken up (around 5 minutes).
6. Add the cream cheese, buffalo sauce, paprika, ranch seasoning and cayenne pepper with a little more black pepper. Stir and let simmer for 5-6 minutes (add a little more water if the sauce needs loosening).
7. Finally add the spring onions and coriander.
8. Add the drained and cooked pasta to the sauce pan and toss the pasta in the sauce.

*You can serve the dish at this point or you can continue with the below steps to top with the breadcrumbs and bake. *

9. If you are going to bake, pre heat the oven to 180c.
10. Take a frying pan, add the oil, bring to a medium heat and then add the bread, garlic, paprika and mixed herbs with a little salt and pepper. Fry for 3-4 minutes until the bread becomes golden and starts to get crispy.
11. Pop the pasta and sauce into a heat proof dish. Top with the garlic croutons and then sprinkle over the parmesan and cheddar.
12. Bake for 15-20 minutes.
13. Remove from the oven and leave to stand for 5 minutes before serving. Sprinkle over the reserved coriander.
14. Enjoy!

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Buffalo Chicken Pasta with Garlic Crouton Top

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4

Without Crouton Top

WW = 10 points or 512 cals, 3.9g fat, 69.7g carbs, 54.6g protein

With Crouton Top

WW = 15 points or 621 cals, 10.6g fat, 76.8g carbs, 60.4g protein

Servings 4

Ingredients

• 320 g pasta dry weight
• 400 g chicken breast raw and cut into medium size chunks
• 1 onion peeled and finely diced
• 3 cloves of garlic peeled and finely chopped
• 1 tbsp Schwartz buffalo seasoning
• 1 tbsp tomato puree
• 1 tbsp plain flour
• 1 chicken stock cube made up with 400ml boiling water
• 150 g light cream cheese
• 2 tbsp franks red hot buffalo sauce
• 1 tsp paprika
• 1 tsp ranch seasoning optional – leave out if you can’t get this
• ¼ tsp cayenne pepper
• 3 spring onions sliced
• Handful of fresh coriander roughly chopped (save a little bit for dressing)
• For the crouton top optional
• 2 crusts of a loaf of bread chopped into 1cm cubes
• 1 tbsp olive oil
• ½ tsp garlic granules
• 1 tsp each paprika and mixed herbs
• 30 g parmesan
• 50 g light mature cheddar

Instructions

• Put pasta on to cook according to packet instructions. Drain when al dente and pop to one side.
• Whilst the pasta is cooking spray a large pan with 1kal, add the chicken, season with salt and pepper and the buffalo seasoning spice mix. Fry for 6-7 minutes (until cooked through).
• Add the onion and garlic and fry for another 5 minutes until the onion is soft.
• Add the tomato puree, stir and fry for a minute and then add the plain flour, stir and fry for another minute.
• Next add the chicken stock and simmer until it starts to thicken up (around 5 minutes).
• Add the cream cheese, buffalo sauce, paprika, ranch seasoning and cayenne pepper with a little more black pepper. Stir and let simmer for 5-6 minutes (add a little more water if the sauce needs loosening).
• Finally add the spring onions and coriander.
• Add the drained and cooked pasta to the sauce pan and toss the pasta in the sauce.
• *You can serve the dish at this point or you can continue with the below steps to top with the breadcrumbs and bake. *
• If you are going to bake, pre heat the oven to 180c.
• Take a frying pan, add the oil, bring to a medium heat and then add the bread, garlic, paprika and mixed herbs with a little salt and pepper. Fry for 3-4 minutes until the bread becomes golden and starts to get crispy.
• Pop the pasta and sauce into a heat proof dish. Top with the garlic croutons and then sprinkle over the parmesan and cheddar.
• Bake for 15-20 minutes.
• Remove from the oven and leave to stand for 5 minutes before serving. Sprinkle over the reserved coriander.
• Enjoy!

The post Buffalo Chicken Pasta with Garlic Crouton Top first appeared on Slimming Kitchen Secrets.

When we moved back to Newcastle, I had a rather large Sugo shaped hole in my heart and so I decided it was about time I tried to come up with my own version of the dish. The result below is the closest I could get to it tasting as good as the masters in Manchester. It’s a little higher in points for a pasta dish, but I promise you, its worth every single one of them. The recipe makes a huge batch of pasta sauce and so you can freeze plenty for another day. It’s a great dish to make family or friends as it feels so luxurious but it really doesn’t take much effort at all.

The pasta shape used in Sugo for this is usually Orecchiette and so when I can get my hands on it (usually in the Aldi special buys aisle) I always stock up. It’s the perfect shape to neatly cup the sauce and meat and is a lovely texture too. If you can find orecchiette, feel free to use the pasta of your choice.

You can get nduja in most supermarkets these days but if you are struggling have a look in your local Italian deli. This lovely spicy spreadable pork sausage takes this dish to a whole new level!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 8 = 9 points per serving for the sauce – add extra points for your serving of pasta – I usually serve 60g dried per person for a total of 15 points.

Per serving = 246 cals, Fat 4.6g, Carbs 11.5g, Protein 14.1g 

INGREDIENTS

• 400g beef shin, raw
• 400g pork shoulder, raw
• 2 carrots, peeled and finely diced
• 1 onion, peeled and finely diced
• 2 sticks of celery, finely diced
• 6 cloves of garlic, peeled and finely minced
• 2 anchovy fillets, finely chopped
• 50g njuda sausage (you can get this in most deli style shops now)
• 1 tbsp tomato puree
• 250ml red wine
• 500ml beef stock (made of 1 stock cube)
• 2 x 400g tins of chopped tomatoes (Mutti are the best but any will do)
• 2 bay leaves
• Spring of fresh thyme and rosemary
• 1 tsp oregano
• 50g parmesan, grated

METHOD

Preheat the oven to 150c (fan assisted).

Season the beef and pork with salt and pepper then take a large sauce pan, spray with 1kal and on a medium/high heat add the beef shin to the pan and brown on all sides. Remove from the pan, pop to one side and then do the same with the pork shoulder. Remove from the pan.

Spray the same pan with 1kal again and add the carrot, onion and celery. Fry on a medium heat until everything begins to soften (6-8 minutes). Add the garlic and anchovies and fry for another minute.

Add the nduja to the pan, fry for a minute or two until the oils start releasing and it starts to breakup and then add the tomato puree. Stir, fry for a minute and then add the red wine to the pan. Reduce the wine for a few minutes and then add the beef stock, tomatoes, bay, thyme, rosemary and oregano. Add the beef and pork back to the pan (chop into a few large chunks if you are struggling to get the meat to fit), make sure the sauce covers the meat and season well. Bring to the boil and then take off the heat, add the lid and then pop in the oven for 3-3.5 hours.

Once the cooking time is up the meat should be falling apart. You can either shred the meat in the sauce or take it out the pan and shred it on a plate. Either way, once shredded, put the pan back on the heat (with the meat and sauce) and reduce the sauce if it is still too thin until it thickens up. Adding the meat will help with this anyway.

Finally add the parmesan, stir and then season with salt and pepper to taste.

Serve with pasta of your choice.

Enjoy!

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House Sugo at Home

WW POINTS AND NUTRITIONAL INFORMATION

Serves 8 = 9pp per serving for the sauce – add extra points for your serving of pasta – I usually serve 60g dried per person for a total of 15 points.

Per serving = 246 cals, 4.6g fat, 11.5g carbs, 14.1g protein

Servings 8

Ingredients

• 400 g beef shin raw
• 400 g pork shoulder raw
• 2 carrots peeled and finely diced
• 1 onion peeled and finely diced
• 2 sticks of celery finely diced
• 6 cloves of garlic peeled and finely minced
• 2 anchovy fillets finely chopped
• 50 g njuda sausage you can get this in most deli style shops now
• 1 tbsp tomato puree
• 250 ml red wine
• 500 ml beef stock made of 1 stock cube
• 2 x 400g tins of chopped tomatoes Mutti are the best but any will do
• 2 bay leaves
• Spring of fresh thyme and rosemary
• 1 tsp oregano
• 50 g parmesan grated

Instructions

• Preheat the oven to 150c (fan assisted).
• Season the beef and pork with salt and pepper then take a large sauce pan, spray with 1kal and on a medium/high heat add the beef shin to the pan and brown on all sides. Remove from the pan, pop to one side and then do the same with the pork shoulder. Remove from the pan.
• Spray the same pan with 1kal again and add the carrot, onion and celery. Fry on a medium heat until everything begins to soften (6-8 minutes). Add the garlic and anchovies and fry for another minute.
• Add the nduja to the pan, fry for a minute or two until the oils start releasing and it starts to breakup and then add the tomato puree. Stir, fry for a minute and then add the red wine to the pan. Reduce the wine for a few minutes and then add the beef stock, tomatoes, bay, thyme, rosemary and oregano. Add the beef and pork back to the pan (chop into a few large chunks if you are struggling to get the meat to fit), make sure the sauce covers the meat and season well. Bring to the boil and then take off the heat, add the lid and then pop in the oven for 3-3.5 hours.
• Once the cooking time is up the meat should be falling apart. You can either shred the meat in the sauce or take it out the pan and shred it on a plate. Either way, once shredded, put the pan back on the heat (with the meat and sauce) and reduce the sauce if it is still too thin until it thickens up. Adding the meat will help with this anyway.
• Finally add the parmesan, stir and then season with salt and pepper to taste.
• Serve with pasta of your choice.
• Enjoy!

The post House Sugo at Home first appeared on Slimming Kitchen Secrets.

You can bake the dish at the end if you fancy (make sure to add additional points if you use more cheese) however I’ve tested it both ways and my favourite is to stir the cheese through the pasta and let it go all stringy and melty. Divine.

I used Cape Herbs and Spices Texan Steak Seasoning in this recipe but you can use any steak seasoning you can get your hands on (Schwartz do one which is available in most supermarkets). Pickle relish is also widely available, just look near the chutneys!

If you are feeling really extra you can fry up a couple of slices of bacon near the end of cooking the pasta. Remove the fat, fry in 1kal til crispy and then chop to a fine crumb, then sprinkle across the finished dish when you are dressing it. If you use bacon this would make it one extra point per person.

 POINTS AND NUTRITIONAL INFORMATION

Serves 6 – per serving = 9 points or 441 cals, 12.3g fat, 51.6g carbs, 29.4g protein

Ingredients

500g lean (5%) beef mince, raw

1 white onion,  finely diced

4 garlic cloves, finely minced

5 tsp steak seasoning

1 beef stock cube, crumbled

1 tbsp tomato puree

1 tsp paprika

½ tsp each onion powder and garlic powder

1 tbsp Worcestershire sauce

400g tin of tomatoes

1 tsp salt

360g pasta (shape of your choice), dry

2 tbsp each reduced sugar and salt ketchup, American yellow mustard and pickle relish

75g light Cheddar cheese, grated

3 spring onions, sliced into thin rounds

2 large gherkins, sliced into rounds

Low calorie cooking spray

Method

1. Take a large pan (with a lid if you have one), spray with low-calorie cooking spray and add the mince. Fry on a medium/high heat for around 5 minutes until the meat starts to brown and cook through.
2. Add the onion and garlic with 2 teaspoons of the steak seasoning, fry for another few minutes, and then crumble in the stock cube and add the tomato purée.
3. Stir-fry for a minute, and then add the paprika, onion powder, garlic powder and Worcestershire sauce.
4. Fry for a few seconds and then add the tomatoes, 1 litre of boiling water and 1 teaspoon salt. Stir and add the pasta, stirring to make sure the stock covers it.
5. Bring to the boil, pop the lid on and reduce to a simmer for 10–12 minutes until the pasta is cooked through (the pasta should absorb most of the water so the dish doesn’t end up a runny consistency).
6. Remove the lid, add the remaining steak seasoning, ketchup, mustard and pickle relish, and simmer for another 5 minutes, letting the sauce thicken up.
7. Season to taste with salt and pepper and then finally stir through the cheese, spring onions and gherkins. Simmer for another minute or so to let the cheese melt, then remove from the heat.
8. Plate up and sprinkle with bacon crumb if you are having it.

The post Cheeseburger Pasta first appeared on Slimming Kitchen Secrets.

A few weeks ago I had a pack of lean pork mince in the freezer and so I thought, yep, lets add it to that, and this recipe was born.

It might seem a bit strange adding milk but milk is actually quite a traditional ingredient to add to a ragu (particularly Bolognese). Not only does it help make a lovely rich sauce, it also tenderises the meat and takes some of the acidity out of the tomatoes.

The key to this dish is a low, long simmer. It helps to thicken up the ragu nicely and make sure the flavours are deep and delicious.

If you don’t want to add the wine, just leave it out, you don’t need to replace it with anything. This will make the ragu 6sp per serving instead of 7. I serve this with 60g (dried) of pasta per person for a total of 13sp for the whole dish. I do add a cheeky shaving or parmesan to the top too though!

If you can’t get your hands on any of the whole nduja, you can get nduja paste in lots of supermarkets now, I got it recently in M&S. You can also get it online (I’ve had it from Amazon before and popped it into my shop if anyone would like to get it from there!!).

This is a great dish if you want left overs for the next day, or to pop in the freezer. Tossing the sauce through the pasta makes it go much further and I like it when theres a nice pasta to meat ratio (my hubbie on the other hand, would have piles of meat)!

Give this one a whirl, it’s a real treat.

SMART POINTS AND NUTRITIONAL INFORMATION

Serves 6 = 7sp per serving (on all plans)

INGREDIENTS

500g lean pork mince, raw

1 carrot, peeled and finely diced

1 onion, peeled and finely diced

2 sticks celery, finely diced

3 cloves garlic, peeled and finely minced

50g nduja sausage (or 2 tbsp nduja paste), roughly chopped into 1cm chunks

2 tsp fennel seeds, toasted for 30 seconds in a dry pan and then ground to powder

2 tsp oregano

1 tsp crushed chillies

Zest of 1 lemon

1 tbsp tomato puree

125ml red or white wine (optional)

1 chicken stock cube

400ml skimmed milk

400g tin tomatoes

Bay leaf

Salt and pepper

100g fresh parmesan

Small bunch fresh basil, roughly torn (reserve a little to dress)

METHOD

Pop the pork mince into a large frying pan, season with salt and pepper and fry until the mince is nicely browned.

Add the carrot, onion, celery and garlic and fry for another 5-6 minutes until the carrot starts to soften.

Add the nduja, ground fennel, oregano, crushed chillies, lemon zest and tomato puree. Stir, fry for another minute and then add the wine. Simmer until the wine reduces by half.

Crumble the chicken stock cube into the pan. Add the milk, tomatoes and bay leaf. Bring to a boil, then reduce to a simmer on a low heat for 2 hours (no lid), stirring regularly. The sauce should reduce nicely over time.

Pop the pasta on when the ragu has 10 minutes left to cook.

Finally, add the parmesan and basil to the ragu, stir and remove from the heat. Season to taste.

Serve the ragu with the pasta (I like to toss it through before serving) and dress with the reserved basil.

Enjoy!

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Pork, Nduja and Fennel Pasta

Serves 6 = Per serving

7sp on all plans

Servings 6 people

Ingredients

• 500 g lean pork mince raw
• 1 carrot peeled and finely diced
• 1 onion peeled and finely diced
• 2 sticks celery finely diced
• 3 cloves garlic peeled and finely minced
• 50 g nduja sausage or 2 tbsp nduja paste, roughly chopped into 1cm chunks
• 2 tsp fennel seeds toasted for 30 seconds in a dry pan and then ground to powder
• 2 tsp oregano
• 1 tsp crushed chillies
• Zest of 1 lemon
• 1 tbsp tomato puree
• 125 ml red or white wine optional
• 1 chicken stock cube
• 400 ml skimmed milk
• 400 g tin tomatoes
• Bay leaf
• Salt and pepper
• 100 g fresh parmesan
• Small bunch fresh basil roughly torn (reserve a little to dress)

Instructions

• Pop the pork mince into a large frying pan, season with salt and pepper and fry until the mince is nicely browned.
• Add the carrot, onion, celery and garlic and fry for another 5-6 minutes until the carrot starts to soften.
• Add the nduja, ground fennel, oregano, crushed chillies, lemon zest and tomato puree. Stir, fry for another minute and then add the wine. Simmer until the wine reduces by half.
• Crumble the chicken stock cube into the pan. Add the milk, tomatoes and bay leaf. Bring to a boil, then reduce to a simmer on a low heat for 2 hours (no lid), stirring regularly. The sauce should reduce nicely over time.
• Pop the pasta on when the ragu has 10 minutes left to cook.
• Finally, add the parmesan and basil to the ragu, stir and remove from the heat. Season to taste.
• Serve the ragu with the pasta (I like to toss it through before serving) and dress with the reserved basil.
• Enjoy!

The post Pork, Nduja and Fennel Ragu first appeared on Slimming Kitchen Secrets.

Variations

If you want to bulk this one out, you could always fry some finely chopped onion and sliced mushrooms once the bacon is crispy. No extra points but a bigger portion all round.

If you fancy mixing it up entirely you could replace the bacon with chorizo and once the oils have released, throw in some chopped spring onion. Up to 22g of chorizo will mean the dish is the same amount of smart points. Remember to peel the chorizo before you dice and cook so the oils can seep out and flavour everything  nicely.

Making for a small person?

Fancy making it for a baby too? Make the adults sauce base (egg yolk, parmesan and cream cheese) in one bowl and in a separate bowl make a mini version which omits the egg (ideally using full fat cream cheese and parmesan). Make the rest of the recipe as below, just remember not to add salt to anything (I would probably cook the pastas separately too so you can salt the adults pasta water). Once the pasta and peas are cooked, take a little of the bacon mixture from the main pan, pop it in a smaller pan and then separate the pasta and peas into the two different pans adding the relevant sauce. Season the adults with salt and pepper to taste (and crushed chillies if you like a kick like me)!

Smart Points and Nutritional Information

Serves 2 – Per Serving:

• 11sp on BLUE, 15sp on GREEN and 6sp on PURPLE (when made with wholewheat pasta)
• 322 Cals – 14.1g Fat – 27.4g Carbs 25.8g Protein

Ingredients

120g spaghetti, dried

30g garden peas, frozen

4 rashers of back bacon (smoked or unsmoked, fat removed and diced into 1cm chunks)

3 cloves of garlic, peeled and finely chopped

3 egg yolks

40g parmesan, grated

50g lightest cream cheese

Handful of basil/parsley, finely chopped

Method

Pop a large pan of boiling water on a high heat and add 1 tsp of salt.

Take a small bowl and add the egg yolks. Whisk and then add the parmesan and cream cheese.  Season with black pepper and then whisk again until you have a smooth mixture.

Next pop the pasta in the pan to cook and add the peas for the last 2-3 minutes.

Whilst the pasta and peas are cooking, spray a frying pan with 1kal and once hot, add the bacon. Fry the bacon for a few minutes and once it’s starting to crisp up, add the garlic (with a little splash of water if the pan is getting a little dry). Fry for another few minutes until the garlic softens and then reduce the heat to low.

Once the pasta is cooked, lift it out the water with tongs (rather than draining it) and pop it straight into the pan with the bacon. Use a slotted spoon to lift out any remaining peas and pop them into the bacon pan too. You want a little bit of the pasta water to splash in to the bacon pan to help the sauce stick to the pasta. Stir to combine and then switch off the heat. Next, pour the sauce mixture into the spaghetti/bacon pan with everything else and stir together with the pasta quickly so the sauce becomes nice and smooth (if it’s on the heat, the eggs could scramble so make sure its off!!) If the sauce is still a little thick, you can add an extra splash of the pasta water to loosen it up.

Season with salt and pepper to taste. Finish with a sprinkle of basil/parsley and a little extra parmesan if you fancy.

Enjoy!

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Spaghetti Carbonara

Nutritional Information

Serves 2 - Per Serving

11sp on BLUE, 15sp on GREEN and 6sp on PURPLE (when made with wholewheat pasta)

Calories - 322

Fat - 14.1g

Carbs - 27.4g

Protein - 25.8g

Course Main Course, Pasta, Starter

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 322kcal

Ingredients

• 120 g spaghetti dried
• 30 g garden peas frozen
• 4 rashers of back bacon smoked or unsmoked, fat removed and diced into 1cm chunks
• 3 cloves of garlic peeled and finely chopped
• 3 egg yolks
• 40 g parmesan grated
• 50 g lightest cream cheese
• Handful of basil/parsley finely chopped

Instructions

• Pop a large pan of boiling water on a high heat and add 1 tsp of salt.
• Take a small bowl and add the egg yolks. Whisk and then add the parmesan and cream cheese. Season with black pepper and then whisk again until you have a smooth sauce..
• Next pop the pasta in the pan to cook and add the peas for the last 2-3 minutes of the pasta cooking time.
• Whilst the pasta and peas are cooking, spray a frying pan with 1kal and once hot, add the bacon. Fry the bacon for a few minutes and once it’s starting to crisp up, add the garlic (with a little splash of water if the pan is getting a little dry). Fry for another few minutes until the garlic softens and then reduce the heat to low.
• Once the pasta is cooked, lift it out the water with tongs (rather than draining it) and pop it straight into the pan with the bacon. Use a slotted spoon to lift out any remaining peas and pop them into the bacon pan too. You want a little bit of the pasta water to splash in to the bacon pan to help the sauce stick to the pasta. Stir to combine and then switch off the heat.
• Next, pour the sauce mixture into the spaghetti/bacon pan with everything else and stir together with the pasta quickly so the sauce becomes nice and smooth (if it's on the heat, the eggs could scramble so make sure its off!!) If the sauce is still a little thick, you can add an extra splash of the pasta water to loosen it up.
• Season with salt and pepper to taste. Finish with a sprinkle of basil/parsley and a little extra parmesan if you fancy.
• Enjoy!

The post Spaghetti Carbonara first appeared on Slimming Kitchen Secrets.

If you are vegetarian you can leave the bacon out entirely, just make sure you check the seasoning as the bacon adds a nice salty flavour that you will have to adjust for without it. You will want to use a vegetarian alternative to Parmesan too.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 11 points or 397 cals, 8.0g fat, 56.0g carbs, 24.6g protein

Ingredients

300g broccoli, chopped into florets

1 tbsp pine nuts

60g fresh basil leaves (2 small packs), roughly chopped

2 large garlic cloves, finely chopped

2 tbsp Parmesan, finely grated

½ tbsp olive oil

Zest and juice of 1 lemon

For the rest of the dish

280g dried pasta (whichever shape you fancy)

8 bacon medallions, raw and diced into 2cm squares

200g cherry tomatoes, halved

1 tsp chilli flakes (or less if you don’t like it as spicy)

Low calorie cooking spray

Salt and black pepper

Method

1. Add the broccoli to a pan of salted boiling water. Blanch for 3–4 minutes and then scoop out with a slotted spoon, leaving the water boiling in the pan, and put to one side.
2. Add the pasta to the same water and cook until al dente.
3. While the pasta is cooking, pop the broccoli into a food processor with the pine nuts, basil, 1 clove of garlic, the Parmesan, olive oil, lemon zest and 1 tablespoon water. Blitz until smooth, adding a little more water until you get your desired texture.
4. Season with salt and pepper and add the juice of half the lemon. Blitz again, taste and adjust the seasoning to suit your taste.
5. Next take a frying pan, spray with low-calorie cooking spray and add the bacon. Fry for 4–5 minutes until it starts to crisp up, then add the tomatoes and remaining garlic and fry for another 2–3 minutes.
6. Drain the pasta, reserving a little bit of the pasta water, and add it to the pan with the bacon and tomatoes. Stir in the pesto and combine everything together, adding a little of the pasta water to loosen if necessary. Sprinkle with chilli flakes and squeeze in the juice of the other half of the lemon. Taste and add more salt and pepper if required, then serve

The post Broccoli Pesto and Bacon Pasta first appeared on Slimming Kitchen Secrets.

The veggies I’ve included below make for a lovely dish however if you have any other veggies, feel free to experiment. I’ve also flavoured the dish with one of my favourite combos, paprika and fennel but if you prefer other spices, feel free to mix things up!

I’ve made a little video to go along with this recipe, I hope you find it useful!

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 12 points or 396 cals, 5.5g fat, 59.6g carbs, 23.1g protein

Ingredients

1 onion, roughly chopped

1 pepper, deseeded and roughly chopped

1 chilli, roughly chopped

1 carrot, peeled and roughly diced

3 cloves of garlic, peeled and roughly chopped

4 x reduced fat pork sausages, sausage meat removed from skin and skin discarded

2 tsp fennel seeds

2 tsp paprika

240g pasta, dried

1 tbsp tomato puree

125ml white wine (optional)

400g tin of chopped tomatoes

1 chicken stock cube, crumbled

15g Parmesan cheese, grated plus extra for sprinkling

Sprinkle of chilli flakes (to taste)

Low calorie cooking spray

Salt and black pepper

Method

1. Blend the vegetables and garlic until you have a relatively smooth paste. Add the sausage meat to the blender and pulse until the sausage is combined with the vegetables.
2. Spray a large, non-stick saucepan with low-calorie cooking spray and add the contents of the blender, beginning to fry over a medium heat.
3. Grind the fennel seeds in a pestle and mortar until they are a fine powder, then add the paprika and ground fennel to the pan. Season with salt and pepper and a splash of water if the pan gets a little dry.
4. Pop the pasta on to cook.
5. Add the tomato purée to the sauce with the wine, if you are having it. Stir to combine and simmer for a few minutes (to reduce the wine if you have added it).
6. Add the chopped tomatoes to the pan. Crumble the chicken stock cube into the tomato tin, fill with boiling water and stir to dissolve, then add to the pan.
7. Let the sauce simmer for 10 minutes until it starts to reduce and thicken and then add the grated Parmesan and chilli flakes. Season to taste.
8. Drain the pasta and add to the sauce, stirring to combine. Serve with an extra sprinkle of Parmesan.

The post Speedy Sausage Pasta first appeared on Slimming Kitchen Secrets.