I’ve whizzed the soup together here before adding the beans as I wanted something a bit smoother and wanted the sausage flavour to spread nicely through the soup. If you want something even more rustic, feel free to leave out the blending and leave it nice and chunky.

Rustic Italian Sausage, Tomato and Pesto Soup

Serve 4 – 3sp per serving (Flex)

Ingredients

4 x low fat pork sausages, skinned (I used Sainsbury’s Be Good to Yourself Cumberland Sausages, these are 6sp for 4 sausages)

1 large red onion, peeled and roughly chopped

3 garlic cloves, peeled and roughly chopped

2 red peppers, deseeded and roughly chopped

1 tbsp balsamic vinegar

1 pack of salad tomatoes (around 300g), roughly chopped

400g tin of chopped tomatoes

1 chicken stock cube

700ml boiling water

300g tin of beans of your choice (I’ve used mixed, cannellini and kidney), drained

2 tsp green pesto

1 tsp each paprika, oregano and crushed chillies

30g fresh parmesan, grated

Method

Take a large saucepan, spray with 1kal and add the sausage meat. Fry on a high heat until the sausage is cooked and starting to brown. Add the red onion, garlic, peppers and balsamic and fry for five minutes until the onions start to soften (add a drop of water if the pan becomes too dry). Add the fresh tomatoes, season and fry for another minute and then add the tin of tomatoes, chicken stock cube and boiling water.

Bring to the boil and then reduce to a simmer for 20 minutes.

Remove from the heat and blitz using a stick blender (or food processor).

Once relatively smooth, add the beans, pesto, paprika, oregano and crushed chillies. Stir and simmer for another 10 minutes. Season to taste adding more crushed chillies if you fancy.

Enjoy!

The post Rustic Italian Sausage, Tomato and Pesto Soup – 3sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 2 = 10sp (previously 10pp) each

250g (half a pack) potato gnocchi (I used Aldi’s)

4 x Weight Watchers pork sausages

1 tsp fennel seeds

1 tsp rosemary

1 tsp smoked paprika

1 tsp crushed chillies

2 cloves of garlic, crushed

Pack of mushrooms, sliced

1 red pepper, deseeded and sliced

100ml wine (white or red, I used white)

Small tub of passata

Big handful of spinach, washed and roughly chopped

1 tbsp fresh parmesan

Method

Squeeze the sausage meat out its skin, crumbles and pop in a frying pan (sprayed with 1Kal) on a medium heat. Grind your fennel and rosemary in a pestel and mortar (if you have one if not just pop then straight in) and throw into the sausage pan with your smoked paprika and crushed chillis. Cook for a few minutes until the sausages have started to brown nicely. Then pop in your garlic, mushrooms and peppers and let sizzle for a few more minutes (spray with 1kal again and add a little water if needed). Add your wine and bring the boil then turn down the heat and add your passata. Season with salt and pepper and simmer for another few minutes then add your spinach. At this point pop your gnocchi on for 2-3 minutes until it starts to float in the water. Drain and add the sausage mix and simmer for another minute then mix in half the parmesan. Serve in a nice big bowl (with some salad if you fancy) and top with the rest of the parmesan and drizzle a little fat free natural yoghurt on top!

Enjoy!

The post Sausage Gnocchi – 10sp first appeared on Slimming Kitchen Secrets.

If you don’t fancy the smoked sausage, or can’t find it, you can always replace with another sasuage (just be sure to amend the points accordingly). If you use 8 Heck Chicken Italia sausages instead, this would make the dish 11sp on all plans.

Making for a small person?

This is a really easy recipe to make for kids. Just omit the chillies and salt and add at the end for the adult.

Smart Points and Nutritional Information

Serves 4 = Per Serving

• 13sp on BLUE and GREEN and 7sp on PURPLE (if you use wholewheat pasta)
• 470 cals, 16.9g fat, 53.6g carbs, 21.1g protein

Ingredients

200g smoked pork sausage,  sliced (I got mine in Aldi)

1 large onion, finely diced

2 garlic cloves, crushed

1 pepper (any colour), diced

1 chilli, finely chopped

450ml chicken stock (made from 1 stock cube)

1 x 400g tin of chopped tomatoes

1 tsp smoked paprika

½ tsp crushed chillies

½ teaspoon salt and black pepper

4 x tbsp single cream

240g pasta, whatever shape you fancy (wholewheat if you are on PURPLE)

3 spring onions, finely sliced

80g half fat cheddar, grated

Method

Pre heat the oven to 180c.

Take a large saucepan, spray with 1kal and pop in the sausage, onion, pepper and chilli. Fry for around 5 minutes then pop in the garlic, smoked paprika and crushed chillies and cook for another minute. Add the tomatoes and stock, season with salt and pepper, stir and then add your pasta.

Making sure the sauce is covering the pasta, pop on a lid and bring the sauce to the boil and then simmer for around 15 minutes (until the pasta is cooked through). Keep an eye on the sauce and add a little water if you think the pasta is too uncovered.

Once cooked, stir through your spring onions and cream, simmer for another minute with the lid off and then pop into a baking dish. Top with your cheese and bake in the oven for however long you like it. I like mine all melty so I go with around 10 minutes but if you want it nice and baked go with about 15. Pop a nice green salad on a plate and serve!

Enjoy!

Print

Hunter Sausage Bake

Serves 4 = Per Serving 13sp on BLUE and GREEN and 7sp on PURPLE (when made with wholewheat pasta) Calories - 470 Fat - 16.9g Carbs - 53.6g Protein - 21.1g

Ingredients

• 200 g smoked pork sausage sliced (I got mine in Aldi)
• 1 large onion finely diced
• 2 garlic cloves crushed
• 1 pepper any colour, diced
• 1 chilli finely chopped
• 450 ml chicken stock made from 1 stock cube
• 1 x 400g tin of chopped tomatoes
• 1 tsp smoked paprika
• ½ tsp crushed chillies
• ½ teaspoon salt and black pepper
• 4 x tbsp single cream
• 240 g pasta whatever shape you fancy (wholewheat if you are on PURPLE)
• 3 spring onions finely sliced
• 80 g half fat cheddar grated

Instructions

• Pre heat the oven to 180c. Fill and boil the kettle.
• Take a large saucepan, spray with 1kal and pop in the sausage, onion, pepper and chilli. Fry for around 5 minutes then pop in the garlic, smoked paprika and crushed chillies and cook for another minute.
• Next add the tomatoes and stock, season with salt and pepper, stir and then add the dried pasta.
• Making sure the sauce is covering the pasta, pop on a lid and bring the sauce to the boil and then simmer for around 15 minutes (until the pasta is cooked through). Keep an eye on the sauce and add a little water if you think the pasta is too uncovered.
• Once cooked, stir through your spring onions and cream, simmer for another minute with the lid off and then pop into a baking dish.
• Top with your cheese and bake in the oven for however long you like it. I like mine all melty so I go with around 10 minutes but if you want it nice and baked go with about 15.
• Remove from the oven, plate up and enjoy!

The post Hunter Sausage Bake first appeared on Slimming Kitchen Secrets.