WINTER is fast approaching – the season when those comfort food cravings really kick in.
But getting in shape does not have to mean going hungry.
This week we’ve been showing you how to lose a stone in time for Christmas, and today we bring you more delicious recipes from the Slimming World collection.
You can keep full and feed the family on hearty autumn faves such as Sloppy Joe pasta, chicken risotto and chilli.
(Serves 4 – ready in 20 minutes)
YOU NEED:
300g dried long-grain rice
2 large onions, finely sliced
2 garlic cloves, sliced
3 celery sticks, roughly chopped, plus the leaves to serve (optional)
1 large red pepper, deseeded and sliced
2 x 200g cans lean ham, diced
1 tbsp Cajun seasoning
400g can mixed beans in chilli sauce
300g can mixed vegetables in water, drained
METHOD: Cook the rice according to the pack instructions, then drain, rinse under cold water and drain again. Set aside.
While that’s simmering, put the onions, garlic, celery, red pepper and three tbsp water in a wide non-stick frying pan – use one you can put a lid on, as you will need to cover it.
Put over a medium-low heat, cover and cook gently for five minutes or until softened, stirring occasionally.
Set the heat up to medium-high, add the ham and Cajun seasoning and cook for two minutes or until the meat is lightly browned.
Stir in the mixed beans and their sauce, mixed vegetables and the cooked rice and heat everything through.
Garnish with the celery leaves, if using, to serve.
YOU can swap a can of ham for chicken breast. Or if you prefer a vegetarian meal, you can pack it with more veg of your choice.
(Serves 4 – ready in 35 minutes)
YOU NEED:
1 large onion, finely chopped
4 celery sticks, sliced
3 garlic cloves, crushed
4 tsp harissa spice
2 x 400g cans chopped tomatoes
142g can tomato puree
400g can lentils, drained and rinsed
2 x 400g cans chickpeas, drained and rinsed
½ x 460g jar roasted red peppers in brine, drained and roughly chopped
4 tsp vegetable bouillon powder
100g fat-free natural Greek yoghurt (see tip)
Couscous (made without oil or butter), to serve
METHOD: Put the onion, celery and two crushed garlic cloves in a large non-stick saucepan with four tbsp water.
Cover and cook over a medium heat for six minutes or until the onion and celery are just starting to soften.
Uncover the pan, increase the heat to high and cook until all the water has evaporated.
Stir in all but a pinch of the harissa and cook for one minute.
Reduce the heat to medium-low and stir in the chopped tomatoes, tomato puree, lentils, chickpeas, red peppers and bouillon powder.
Bring to a simmer, cover and cook for 15 minutes.
Just before the stew is ready, stir the remaining crushed garlic and a pinch of salt into the yoghurt.
Sprinkle over the remaining harissa.
Season the stew to taste and serve with dollops of the garlic yoghurt.
Serve hot with the couscous.
YOU can swap the yoghurt for plain unsweetened soya yoghurt with added calcium, if you prefer.
(Serves 4 – ready in 20 minutes)
YOU NEED:
400g dried pasta shapes (such as conchiglie)
1 large onion, finely chopped
2 large peppers (any colours),
deseeded and roughly chopped
500g lean beef mince (5% fat or less)
2 tbsp tomato puree
1 tbsp Cajun seasoning
400g can black-eyed beans, drained, liquid reserved
200g fat-free natural Greek yoghurt
2 egg yolks
Grated zest and juice of 1 lime, plus slices or wedges to serve
Mixed salad, to serve
METHOD: Cook the pasta according to the pack instructions, then drain and set aside.
At the same time, put the onion, peppers and beef in a wide non-stick frying pan, place over a high heat and cook for three minutes or until browned, breaking up the beef. Drain off any fat.
Add the tomato puree and Cajun seasoning to the beef and cook for 30 seconds.
Stir in the beans and liquid from the can, cover and simmer for ten minutes.
While the beef is bubbling away, mix together the yoghurt and egg yolks.
Take the beef off the heat and stir in the lime zest and juice, cooked pasta and yoghurt mixture, until the pasta is well coated and looking nice and saucy.
Serve in shallow bowls with the lime slices and salad.
IF you have time, cook the beef mixture for an hour for an even richer flavour.
(Serves 4 – ready in 40 minutes)
YOU NEED:
1 large onion, roughly chopped
3 garlic cloves, crushed
1.2 litres boiling chicken stock
300g can sliced carrots, drained
400g dried risotto rice
½ broccoli head, cut into small florets
200g can premium cured chicken breast, finely chopped
400g can artichoke hearts, drained and roughly chopped
A small handful of fresh thyme leaves, plus sprigs to serve
METHOD: Put the onion, garlic and three tbsp water in a wide non-stick frying pan – use one you can put a lid on, as you’ll need to cover it.
Stick the pan over a medium-low heat, cover and cook for five minutes or until softened, stirring occasionally.
At the same time, put the stock in another saucepan over a low heat and bring to a simmer.
Stir the carrots and rice into the onion, add a ladleful of the hot stock and stir frequently, waiting for the liquid to be absorbed by the rice before you add any more.
Carry on adding more stock and stirring in the same way.
After ten minutes, add the broccoli, then keep on adding stock and stirring as before.
Once the broccoli has been in the pan for five minutes, add the chicken.
After another five minutes, add the artichokes and carry on adding the stock and stirring until it has all been absorbed and the rice is done the way you like it – this should take about 25-30 minutes in total.
You might not need all the stock or you might need a bit extra.
Season lightly, stir through the thyme and top with the thyme sprigs to serve.
YOU can swap the fresh thyme for 2 tsp dried thyme and add it with the onion.
(Serves 4 – ready in 25 minutes)
YOU NEED:
1 large red pepper, deseeded and roughly chopped
2 tbsp tomato puree
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp chilli powder (heat level to your taste)
400g can chopped tomatoes with garlic
2 x 285g cans button mushrooms, drained and sliced
400g can borlotti beans
400g can kidney beans in chilli sauce
Chopped fresh coriander and sprigs, to serve
Boiled rice, to serve
METHOD: Put the red pepper and three tbsp cold water in a large non-stick saucepan over a medium-low heat, cover and cook for five minutes or until softened.
Stir in the tomato puree, cinnamon, cumin and chilli powder and cook for 30 seconds, stirring.
Add the chopped tomatoes, mushrooms, borlotti beans plus the liquid from the can and the kidney beans and their chilli sauce.
Bring to a simmer and cook gently for eight to ten minutes or until thickened.
Check the seasoning, scatter over the chopped coriander and the sprigs and serve with the rice.
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