You will find Korean Gochujang paste in loads of my recipes and for good reason. It’s the perfect perk to put a twist on a classic recipe, and adds a good hit of flavour to anything you add it to. If you haven’t tried it already, I really recommend you do. You can buy it in most supermarkets now but if in doubt, it’s also on Amazon!

If you’d like an even lighter version of this recipe you can omit the rice. This will bring the dish down to 437 cals. 

NUTRITIONAL INFORMATION

Serves 2 – per serving = 537 cals, 20.8g fat, 64.1g carbs, 32.3g protein 

INGREDIENTS

• 250g lean beef mince, raw 
• 250g mushrooms, diced 
• 3 cloves garlic, finely chopped 
• 1 tbsp ginger paste 
• 1 tbsp Korean BBQ Seasoning (optional – I use Cape Herb and Spice – and BBQ seasoning will do) 
• 3 tbsp light soy sauce 
• 1 tbsp dark soy sauce 
• 2 tbsp gochujang paste 
• 1 tbsp light brown sugar 
• 1/2 tbsp honey 
• 1 tbsp rice wine vinegar 
• Juice 1 lime 
• 250g pack of basmati rice 
• 4 large tortilla wraps
• 150g shredded mozzarella (120g for inside and 30g for on top)
• 3 spring onions 
• Chilli oil (optional) 
• Handful coriander, finely chopped
• 120ml light crème fraiche mixed with juice of 1 lime 

METHOD

1. Take a large frying pan, spray with low calorie cooking spray and add the mince. Season with salt and pepper and then fry for 5-6 minutes until almost browned then add the mushrooms, garlic, ginger and bbq seasoning. Fry for another 2-3 minutes then add both soys, the gochujang paste, sugar, honey, rice vinegar, lime juice and a splash of cold water (up to 150ml – you want to add enough to loosen the gochujang). Add the rice straight from the pack and then simmer on a medium heat for 5 minutes until the rice is piping hot and the sauce becomes glossy and sticks to the rice and mince. Take the filling off the heat.
2. Pre heat the oven to 180c. Get a large round dish suitable for baking ready (I use a pie dish). Spray dish with low calorie cooking spray. 
3. Cut the the wraps in half. Taking each half in turn fill with an eighth of the mixture from the pan and fold in on itself to form a triangle. Place in the round dish and repeat with the other wraps so you have eight parcels. Mine spill a little over the edges so I tuck them in so the edges aren’t exposed. 
4. Once the wraps are neatly in the dish, brush the top with cold water. Then sprinkle over the remaining cheese.
5. Bake for 15-20 mins until the cheese is golden and the wraps are starting to colour. Keep and eye as you don’t want them to dry out.
6. Serve topped with a drizzle of lime crème fraiche, spring onions, coriander and chilli oil (with lime extra crème fraiche for dipping). 

Enjoy! 

The post Korean Baked Beef Pockets first appeared on Slimming Kitchen Secrets.

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.

As always, if you like my recipes. Don’t forget my cookbook ‘Slimming Kitchen Secrets’ is available now!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 9 points or 490cals, 21.3g fat, 50.3g carbs, 32.6g protein

INGREDIENTS

1 tsp each paprika, smoked paprika, cumin, oregano, salt 

1/2 tsp each garlic powder, onion powder, chilli flakes and black pepper

500g sweet potato, cubed 

1 tsp olive oil

400g lean beef mince (5%)

240g low fat cottage cheese 

2 medium avocados, halved and sliced 

Handful of fresh coriander, finely chopped 

For the hot honey 

4 tbsp honey

1 tsp chilli flakes 

1 tsp white wine vinegar 

METHOD

1. Mix together the herbs, spices, salt and pepper in a small bowl. 
2. Pop the cubed sweet potato in a large bowl, add 1 tsp olive oil and half the spice mix. Toss and pop in the air fryer. Cook on 180c for 20-25 minutes (until browned and soft).
3. Five minutes before the potato is cooked, pop the mince in a large frying pan, add the other half of the spice mix and spray with 1kal. Fry for 5-7 minutes, until the mince is browned. 
4. While the mince is cooking, add the honey to a small sauce pan and warm over a medium heat. Add the chilli flakes and white wine vinegar. Keep on a very low heat to keep it runny til you are ready to serve. 
5. When ready to serve, take 4 bowls and to each add a 1/4 of the sweet potato, 1/4 of the mince, half an avocado (seasoned with salt and pepper) per bowl, 60g cottage cheese and a sprinkle of coriander.
6. Top each with a drizzle of the hot honey.

Enjoy!

The post Hot Honey Beef Protein Bowl first appeared on Slimming Kitchen Secrets.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 2 – 12 WW points or 503 calories, 9.7g fat, 62.6g carbs, 35.4g protein per serving

INGREDIENTS

• Tiger bread baton (200g)
• 1 x 195g sirloin steak, raw
• 1 tbsp steak seasoning
• 1/2 large white onion, peeled and finely sliced
• 1 x green pepper, deseeded and thinly sliced
• 100g mushrooms, sliced
• 30g provolone cheese (or cheese if your choice)
• 2 x tbsp lightest mayo
• 1 x tbsp American mustard
• 1 x tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tsp garlic powder
• Large handful of rocket
  

  METHOD

  1. Before you begin, put the steak in the freezer. This will make it easier to slice. After half an hour take the steak out the freezer, remove the fat and discard and then slice the meat thinly.

  2. Take a large frying pan, spray with low calorie cooking spray and add the steak with 1/2 tbsp of steak seasoning and a little salt and black pepper. Fry for 3-4 minutes until cooked through. The steak will cook very quickly as it’s so thin.

  3. Remove the steak from the pan, pop to one side and then add the onions, pepper and mushrooms with the other 1/2 tbsp steak seasoning to the same pan. Spray with low calorie cooking spray and fry for 4-5 minutes until the onions are soft (add a splash of water if the pan gets dry).

  4.  While the veggies are cooking, slice the bread in half lengthways and pop in the oven on 180c for 5 mins to warm through.

  5. Take a small bowl and mix together the mayo, mustards, honey and garlic.

  6.  Add the steak back to the pan, toss with the vegetables and top the mixture with the cheese. Turn the heat to low and let the cheese melt onto the meat and veg and then turn off the heat.

  7.  To assemble pop the bread on a board, spread across the mustard mayo, add the cheese steak mix and then the rocket.

  8. Add the top to the bottom of the sandwich and slice in half.

  9. Enjoy!

Print

Philly Cheesesteak

WW POINTS AND NUTRITIONAL INFORMATION Serves 2 WW – 12 points per serving or 503 calories, 9.7g fat, 62.6g carbs, 35.4g protei

Servings 2

Ingredients

• Tiger bread baton 200g
• 1 x 195g sirloin steak raw
• 1 tbsp steak seasoning
• 1/2 large white onion peeled and finely sliced
• 1 x green pepper deseeded and thinly sliced
• 100 g mushrooms sliced
• 30 g provolone cheese or cheese if your choice
• 2 x tbsp lightest mayo
• 1 x tbsp American mustard
• 1 x tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tsp garlic powder
• Large handful of rocket

Instructions

• Before you begin, put the steak in the freezer. This will make it easier to slice. After half an hour take the steak out the freezer, remove the fat and discard and then slice the meat thinly.
• Take a large frying pan, spray with low calorie cooking spray and add the steak with 1/2 tbsp of steak seasoning and a little salt and black pepper. Fry for 3-4 minutes until cooked through. The steak will cook very quickly as it’s so thin.
• Remove the steak from the pan, pop to one side and then add the onions, pepper and mushrooms with the other 1/2 tbsp steak seasoning to the same pan. Spray with low calorie cooking spray and fry for 4-5 minutes until the onions are soft (add a splash of water if the pan gets dry).
• While the veggies are cooking, slice the bread in half lengthways and pop in the oven on 180c for 5 mins to warm through.
• Take a small bowl and mix together the mayo, mustards, honey and garlic.
• Add the steak back to the pan, toss with the vegetables and top the mixture with the cheese. Turn the heat to low and let the cheese melt onto the meat and veg and then turn off the heat.
• To assemble pop the bread on a board, spread across the mustard mayo, add the cheese steak mix and then the rocket.
• Add the top to the bottom of the sandwich and slice in half.
• Enjoy!

The post Philly Cheesesteak 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!

Print

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!

Print

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.

If you aren’t a fan of lamb mince you can replace with your preferred alternative although the lamb flavour really goes well here with the overall flavours of the dish. You don’t need very much mince per person so I either cook the whole pack of mince and reserve the rest for lunches/the freezer, or I cook just as much as I need and save the rest of the mince for another dish.

You can replace the goat’s cheese with feta cheese if you prefer too.

The flatbread you use in this dish makes the biggest difference; you want a nice soft bread that allows you to roll up all the ingredients inside. I like the Deli Kitchen Flatbreads which are 6 points each and recently Sainsbury’s have started doing their own version of these too and they are just as good.

To serve you can either slice these up like a pizza or you can roll and eat like a wrap. You can also either assemble the wraps for those you are serving, or pop everything in the middle of the table and allow everyone to do it themselves. Either way, the end result is delicious!

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 11 points or 447 cals, 18.3g fat, 41.7g carbs, 26.0g protein

INGREDIENTS

1 red onion, finely sliced

½ tsp each sugar and salt

Juice of 1 lemon

160g lean lamb mince (10% fat)

2 tsp harissa spice mix

6 tsp harissa paste (I like Belazu Rose Harissa Paste)

4 x Greek style flat bread (I use Deli Kitchen)

4 tbsp tomato puree

60g goats cheese, roughly torn/chopped into 1cm chunks

Small pack of pomegranate seeds (around 80g)v or 1/2 a pomegranate, deseeded

10g each fresh coriander and mint, finely chopped

100g fat free Greek yoghurt

Salt and black pepper

METHOD

1. Preheat the oven to 180°C (fan).
2. Start by popping the red onion into a small bowl and sprinkling over the sugar, salt and lemon juice. Mix and keep to one side so that the onion pickles while you finish preparing the rest of the dish. Stir periodically to make sure that the onion is in the lemon juice.
3. Put the mince and harissa spice mix in a large pan, season with salt and pepper and fry for 7–9 minutes until cooked.
4. While the mince is cooking, you can get on with preparing the other ingredients (basically get everything out and chop up the goat’s cheese and herbs).
5. Drain any excess fat from the mince, then add 1 teaspoon of the harissa paste and fry for another minute. Take the pan off the heat.
6. Once the mince is cooked, you are ready to assemble. Onto each flatbread add 1 tablespoon of tomato purée and 1 teaspoon of the harissa paste. Mix together on top of the bread and spread right out to the edges.
7. Top each flatbread with a quarter of the mince, spreading right across the flatbread, then add a quarter of the goat’s cheese to each. Season with salt and pepper and then pop in the oven for 3–4 minutes until the flatbreads are warmed through and the goat’s cheese has started to soften.
8. Remove the flatbreads from the oven and sprinkle over the drained pickled red onion, pomegranate seeds, coriander and mint. Mix the yoghurt with the final teaspoon of harissa paste and dollop across the flatbreads.

The post Harissa Lamb and Goat’s Cheese Flatbread 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.

smart points and nutritional information

Serves 2 = 11sp per serving on BLUE and GREEN and 5sp on PURPLE (when using whole grain rice or pasta)

Per serving

• Calories – 633
• Fat – 14.2g
• Carbs – 65.6g
• Protein 56.1g

Ingredients

300g lean rump or frying steak, raw, fat removed and cut into thin strips

1 tbsp plain flour

2 tsp paprika

1 onion, sliced

2 cloves of garlic, peeled and finely chopped

Box of mushrooms, sliced

2 tsp Dijon mustard

1 tbsp tomato puree

1 beef stock cube (made up with 400ml boiling water)

Grating of nutmeg

2 tbsp half fat sour cream

1/2 tsp red wine vinegar

Handful of parsley, roughly chopped

120g tagliatelle (wholewheat if on F&H)(or 120g dried basmati rice if you fancy that instead)

Method

Coat the beef in ½ the flour, ½ the paprika and season with salt and pepper.

Spray a large frying pan with 1kal and fry the steak on a medium/high heat until browns (I fried for around 6 minutes). Remove from the pan and pop to one side on a plate.

Spray the pan again with 1 kal, add the onions to the pan and fry for a few minutes and then add the rest of the flour.  Fry for another few minutes until the onions start to soften (add a little water if the pan gets too dry). Add the garlic and mushrooms and fry for another few minutes. Add the rest of the paprika, Dijon mustard and tomato puree, stir and fry for another minute and then add the beef stock. Add the meat back to the pan and then stir and simmer on a medium to high heat for around 10 minutes so that the sauce starts to reduce and thicken.

Whilst the stroganoff is simmering, put the pasta (or rice) on til al dente, then drain.

Turn the heat on the sauce to low then add the sour cream and nutmeg, stir and simmer for another few minutes. Add the parsley and red wine vinegar, stir, taste and season if needed. Stir through the pasta, coating well and serve in some nice big pasta bowls.

Enjoy!

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Beef Stroganoff

Nutritional Information

Per serving

11sp on BLUE and GREEN and 5sp on PURPLE (when using whole grain rice or pasta)

Calories - 633

Fat - 14.2g

Carbs - 65.6g

Protein 56.1g

Course Main Course

Cuisine Russian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 633kcal

Ingredients

• 300 g lean rump or frying steak raw, fat removed and cut into thin strips
• 1 tbsp plain flour
• 2 tsp paprika
• 1 onion sliced
• 2 cloves of garlic peeled and finely chopped
• 1 box of mushrooms sliced
• 2 tsp Dijon mustard
• 1 tbsp tomato puree
• 1 beef stock cube made up with 400ml boiling water
• Grating of nutmeg
• 2 tbsp half fat sour cream
• 1/2 tsp red wine vinegar
• Handful of parsley roughly chopped
• 120 g tagliatelle wholewheat if on F&H(or 120g dried basmati rice if you fancy that instead)

Instructions

• Coat the beef in ½ the flour, ½ the paprika and season with salt and pepper.
• Spray a large frying pan with 1kal and fry the steak on a medium/high heat until it browns (I fried for around 6 minutes). Remove from the pan and pop to one side on a plate.
• Spray the pan again with 1 kal, add the onions to the pan and fry for a few minutes and then add the rest of the flour.  Fry for another few minutes until the onions start to soften (add a little water if the pan gets too dry)
• Add the garlic and mushrooms and fry for another few minutes. Add the rest of the paprika, Dijon mustard and tomato puree, stir and fry for another minute and then add the beef stock.
• Add the meat back to the pan and then stir and simmer on a medium to high heat for around 10 minutes so that the sauce starts to reduce and thicken.
• Whilst the stroganoff is simmering, put the pasta (or rice) on til al dente, then drain.
• Turn the heat on the sauce to low then add the sour cream and nutmeg, stir and simmer for another few minutes. Add the parsley and red wine vinegar, stir, taste and season if needed.
• Stir through the pasta, coating well and serve in some nice big pasta bowls.

The post Beef Stroganoff first appeared on Slimming Kitchen Secrets.