The meat mixture makes enough to serve four so if you are only making it for two, make a big portion of the mince and then you can either freeze the rest for another time or serve the remainder the next day with some rice or cous cous.

Moroccan Stuffed Butternut Squash 

Serves 4 = 5sp per serving (Flex)

Ingredients

2 x medium butternut squash, halved lengthways and deseeded

400g extra lean beef mince

1 onion, finely diced

2 cloves of garlic, peeled and finely chopped

1 red pepper, deseeded and finely diced

Handful of mushrooms, finely diced

1 carrot, peeled and finely diced

2 tsp ras el hanout (or Shwartz Moroccan) spice

2 tsp cumin

1 tsp cinnamon

1 tsp crushed chillies

1 vegetable stock cube

1 tbsp tomato puree

Pinch of sugar

400g tin of chopped tomatoes

80g half fat mature cheddar

Method

Pre heat the oven to 180c.

Take the halved butternut squash and flesh side up, spray with 1 kal and season with salt and pepper. Place flesh side down onto a baking tray and pop into the oven for 30-40 minutes until the flesh roasts nicely and goes nice and soft. While the butternut squash is cooking prepare the sauce.

Take the mince in a large sauce pan and begin to brown. Add the onion and garlic and fry until the onion starts to soften then add the pepper, mushrooms and carrot, stor and fry for another few minutes. Then add all the spices and vegetable stock cue, stir and fry for a minute. Then add the tomato puree, sugar and chopped tomatoes and give a good stir. Add 100ml of cold water, turn the heat down and simmer until the squash is cooked. The sauce at this point should be nice and chunky, not too saucy but still nice and wet.

Take the butternut squash out of the oven and change the oven to a high grill setting. Flip the butternut squash so it is flesh side up and then carve out a little of the flesh to make a nice well, fluffing a little of the butternut squash underneath. Divide the mincemeat mixture between the butternut squash halves, top with the cheese and grill for 3-4 minutes until the cheese goes melty and gooey.

Serve with a nice green salad or, if you fancy it, the Moroccan chickpea and carrot salad that I served mine with (recipe to follow).

Enjoy!

The post Moroccan Stuffed Butternut Squash – 5sp first appeared on Slimming Kitchen Secrets.

Mussels really are one of my favourite, quick go to meals when I am looking for something both cheap and easy and low in points. You get a huge portion for only 2sp so you can add to it as you please. I’ve cooked some spaghetti and stirred it through the sauce at the last minute and then served the mussels on top or I’ve just served it with a warm WW petite pan. If you add either of these, be sure to add the extra points.

You could have this as a main meal and split the 1kg mussels between two. Alternatively you could have it as a starter to a three course meal. If split between four it works out at 1sp per person.

Ingredients

Serves 2 = 2sp per serving (Flex)

3 garlic cloves, crushed

1 red chilli, finely chopped

1 onion (or Shallots if you feeling fancy), finely chopped

125ml glass of white wine

400g tin of chopped tomatoes

1 tsp of tomato puree

Pinch of sugar

Pinch of chilli powder (if you like it spicy)

1 kg Mussels in Shells, cleaned

Handful of fresh basil leaves, roughly chopped

Method

Fry the garlic, chilli and onion in 1KAL for around 5 minutes until nice and soft. Add the wine, tin of tomatoes, tomato puree and sugar, season well and simmer for around 5 minutes. Add half of the basil leave, stir in and then tip in cleaned mussels, giving them a stir. Put a lid on the pan tightly and let the mussels steam for 3-4 minutes until all of the shells have opened.

Serve in nice big bowls with the sauce poured over the top and the rest of the basil leaves scattered on top. Remember not to eat the mussels which don’t open.

Enjoy!

The post Mussels in a Spicy Tomato Chilli Sauce – 2sp first appeared on Slimming Kitchen Secrets.

I don’t count roasted chicken breast on the new Flex plan so this recipe is 3sp per serving. If you do, it will be 4sp per serving.

Ingredients

Serves 4 = 3sp serving (Flex)

1 pack of ready to eat Merchant Gourmet Puy Lentils (I got mine in Tesco), cooked according to packet instructions (I microwaved mine)

200g roast chicken, light meat, skinless, shredded

Handful of Tomatoes, halved

3 or 4 large mushrooms, sliced

¼ tsp Lebanese spice (I got mine from Tesco)

Salad veg of your choice – I had:

• 1 carrot, peeled and grated
• 1/2 red onion, diced
• 1/2 a cucumber sliced
• 1 pepper, deseeded and diced

60g half fat feta, cubed

1 lemon, halved

For the dressing

100ml fat free natural yoghurt

½ tsp Lebanese spice

1 garlic clove, peeled and crushed

Method

Pop the tomatoes and mushrooms in a frying pan, spray with 1kal and fry off for a few minutes until they start to soften. Add the cooked lentils, stir through and sprinkle through ¼ tsp Lebanese spice.

Pop the other salad ingredients (minus any leaves) in a large bowl. Pour in the warm lentil mix and stir.

Mix together the yogurt, ½ tsp Lebanese spice, crushed garlic and black pepper. Pour on top of the salad mix. Add the chicken and feta and squeeze in a little lemon juice. Combine and then stir through the salad leaves.

Enjoy!

The post Lebanese Chicken, Feta and Lentil Salad – 3sp first appeared on Slimming Kitchen Secrets.