Slimming World’s Tomato, Lentil and Vegetable Soup

/in , , , /by

Slimming World’s tomato, lentil and vegetable soup recipe makes a filling chunky soup made with curry spices and ginger – perfect as a warming lunch. This mouth-watering soup is made in just 30 mins making it a quick and easy option when you’re short on time but you’re trying to eat a little healthier. This recipe serves 4 people. The lentils in this soup will add plenty of protein to your diet keeping you fuller for longer. The tomatoes and vegetables add towards your 5-a-day count. Leftovers can be frozen. Make sure you defrost thoroughly before reheating. If you don’t have enough lentils you could swap them for other pulses instead, just follow the packet instructions before cooking and adding into the soup.

Slimming World's Tomato, Lentil and Vegetable Soup

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • low calorie cooking spray
  • 1 onion peeled and finely chopped
  • 2 garlic cloves peeled and crushed
  • 2 cm piece root ginger peeled and finely grated
  • 2 celery sticks finely chopped
  • 1 large potato peeled and cut into 1.5cm dice
  • 1 large carrot peeled and cut into 1.5cm dice
  • 600 ml boiling hot vegetable stock
  • 1 tbsp mild curry powder
  • 125 g dried red lentils rinsed and drained
  • 600 ml passata
  • freshly chopped coriander to serve

Instructions
 

  • Spray a large saucepan with low calorie cooking spray and place over a high heat. Add the onion, garlic, ginger, celery, potato and carrot and stir-fry for 1-2 minutes.
  • Add the remaining ingredients, except the seasoning, and bring to the boil. Cover and simmer gently for 15-20 minutes or until the lentils are cooked. Season well and serve sprinkled with coriander

Notes

Double the quantities of this recipe and bulk freeze the leftovers to save you time!

Steak and Beetroot Salad

/in , , /by

Serve your family a quick and easy dinner with this tasty beetroot salad with sizzling steak. At just 293 calories, it’s a great healthy option too, packed with protein, veg and nutritious seeds

Steak and Beetroot Salad

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 2

Ingredients
  

  • 1 tbsp mixed seeds pumpkin, sunflower, sesame and linseed
  • Pinch of chilli powder or dried chilli flakes optional
  • 1 tbsp rapeseed or olive oil
  • 250 g 8oz sirloin steak
  • Salt and freshly ground black pepper
  • 4-6 baby beetroot
  • 1 ripe avocado
  • Large handful of flat-leaf parsley leaves
  • Vinaigrette dressing
  • French bread to serve

Instructions
 

  • Heat a frying pan, add the seeds, with some chilli, if you like, and cook for about 1 min, until they start to toast and pop. Tip them into a bowl or on to kitchen paper.
  • Heat the pan again (or a griddle) over a high heat. Rub 1 tsp oil over the steak, season well and sear for 2-4 mins on each side, or to your liking (but we think this tastes better if the steak is medium-rare). Take off and leave on a chopping board, loosely covered, to rest for 5-10 mins.
  • Cut the beetroot into quarters and mix with the rest of the oil in a salad bowl. Halve, stone, peel and slice the avocado and add to the beetroot, along with the parsley leaves.
  • Thinly slice the steak and serve separately with the salad or tuck pieces of steak into the salad. Drizzle with vinaigrette and serve with French bread.

Notes

Leaving the steak to rest after cooking makes it nice and juicy
Create a smart shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free!

Creamy Spinach and Haddock Fillets

/in , , /by

Low-fat, high-protein haddock and nutrient-rich spinach combine to make a super-healthy dinner in just 15 minutes

Creamy Spinach and Haddock Fillets

Print Recipe Pin Recipe
Cook Time 15 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 200 g 7oz new potatoes
  • 500 g 1lb packet of baby spinach
  • 6 tbsp soft cheese
  • 4 firm white fish fillets such as cod or haddock
  • 50 g 2oz breadcrumbs
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Pre-heat the grill to medium. Cook the new potatoes in boiling, salted water until they are tender, then drain and set them aside.
  • Put the packet of spinach in the microwave and cook for 4 mins until wilted. Squeeze the water out of the spinach and roughly chop. Add the cheese and a little grated nutmeg if you like, then season well.
  • Put fish fillets in a baking dish with a little olive oil. Divide the spinach mixture into 4 and place on top of each fillet. Sprinkle over the breadcrumbs and grill for 10-12 mins.
  • Lightly crush the potatoes with the back of a fork and stir through some olive oil and the chopped parsley, then serve with the fish.

Notes

For extra flavour, try substituting half the breadcrumbs for Parmesan.

Lentil and Chickpea Soup with Lime

/in , /by

This soup is made with two different kinds of pulses: lentils and chickpeas. It is high in protein but incredibly low in fat, making it a perfect healthy, warming bowlful. It’s also vegan, meaning that it’s a good quick supper if you’re cooking for vegetarian or vegan friends. The chickpeas and lentils combine to make it taste rich and creamy, and the lime cuts through the spiciness of the chilli and cumin to make it a deeply satisfying soup that’s also good for you.

Lentil and chickpea soup with lime

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 3 cloves garlic
  • 300 g cooked chickpeas
  • 300 g cooked lentils
  • 1 lb stock
  • 2 tbsp red wine
  • 2 tsp cumin
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 limes
  • 1 tbsp olive oil

Instructions
 

  • Peel and finely chop the garlic. Put 2tbsp chickpeas aside.
  • Put garlic, lentils, remaining chickpeas, wine and stock in a pan and bring to the boil.
  • Add the spices, and simmer for 20-25mins until the lentils and chickpeas are falling apart.
  • Add the juice of one lime, and taste. Add the second if you like. Blend until smooth.
  • Fry the remaining chickpeas in a little olive oil until toasted and crispy. Top the soup with chickpeas and additional lime wedges.

Notes

You can use puy lentils, green lentils, red lentils or split peas for this.

Potato Peel Crisps

/in , , /by

These potato peel crisps are perfect for using up leftover potato skin. There’s no need for waste with this easy and delicious recipe. Potatoes play a big part in most family meals. We mash, boil or roast them but we often throw the peelings away. This is such a shame as, believe it or not, the peelings are rather delicious when turned into crisps. Yes, really! The next time you peel a potato, don’t throw the peelings away, try this simple recipe instead!

Potato Peel Crisps

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • Potato peel
  • 1-2 tsp of oil
  • Salt and pepper for seasoning
  • Cumin paprika or chilli powder (optional)

Instructions
 

  • Pre-heat your oven to 200C. First of all you will need to peel your potatoes with a potato peeler. The skin might be too thick if you use a knife.
  • Potato peel does not keep well, so get the peelings straight onto a baking tray.
  • Drizzle the oil over your peelings and sprinkle over your chosen seasoning/spices.
  • Use your hands to mix everything together, until the peelings are evenly coated in the oil and seasoning.
  • Make sure the peelings are in an even layer and then place into the oven until slightly brown and crunchy, about 8-10 minutes.

Notes

You can try other vegetable peelings too! How about carrot and parsnip? The peel lasts for up to three days, if wrapped well and stored in the fridge.

Cheesy Mashed Potato Hash

/in , /by

Cheesy mashed potato hash is a quick and easy dinner to make for the whole family. Ready in just 30 mins and packed with veg such as cauliflower, broccoli and roasted root veg, this dish is perfect for kids. Top with cheese and bacon for a special treat and serve warm from the oven. The pesto in this recipe gives this dish a really nice kick of flavour.

Cheesy Mashed Potato Hash

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 700 g pack frozen mashed potato
  • 150 g frozen cauliflower
  • 150 g frozen broccoli
  • 200 g frozen roasted root vegetables
  • 8 rashers streaky bacon
  • 200 g ball mozzarella drained and torn
  • 2 Sacla pesto shots
  • 2 tbsp pine nuts
  • Few basil leaves
  • Handful rocket to serve

Instructions
 

  • Heat the oven to 200C, gas 6. Heat the oil in a large ovenproof pan. Add the frozen mash, stir until softened, then add the rest of the vegetables. Heat, stirring, until defrosted.
  • Dry-fry the bacon in a frying pan until crispy on both sides. Once the mash mix is heated through, arrange the mozzarella, pesto and pine nuts on top and place in the oven to melt. Top with the bacon, basil leaves and rocket, to serve.

Notes

If you want to make this dish a little healthier swap the mashed potato for sweet potato instead.

Chicken Casserole

/in , /by

This hearty family-sized chicken casserole recipe is perfect for making in the winter months. It’s a real winter warmer packed with veggies like mushrooms, onion, celery and carrot. This chicken casserole only takes 40 mins to cook and will serve up to 6 people. If you have any leftovers make sure you store them in an airtight container in the fridge. Use within 2 days and thoroughly reheat in the microwave or oven before serving again. This casserole would be perfect served with boiled or jacket potatoes. You can use all different cuts of chicken in this recipe – try chicken breast meat, thighs or drumsticks.

Chicken Casserole

Print Recipe Pin Recipe

Ingredients
  

  • 1 large 2kg 4½ lb chicken, jointed into 8 pieces
  • 100 g 4oz streaky bacon, chopped
  • 25 g 1oz soft butter, plus extra for the sauce
  • 200 g 8oz small onions or shallots, whole and peeled
  • 150 g 5oz button mushrooms
  • 2 carrots cut into chunks
  • 1 stick celery cut into chunks
  • Bouquet garni bay leaf, thyme, parsley stalks, black peppercorns
  • 500 ml 18fl oz chicken stock
  • 300 ml ½ pt white wine
  • 25 g 1oz plain flour
  • 2 tbsp double cream
  • Chopped fresh parsley for garnish

Instructions
 

  • In a large cast-iron casserole or frying pan, heat a little oil and brown the chicken pieces all over, then transfer to a plate (you may need to do this in batches). Brown the bacon and put on the plate with the chicken. Add a knob of butter to the oil in the casserole and gently brown the onions and mushrooms, before adding the chicken and bacon back into the casserole.
  • Add the carrot, celery, bouquet garni, chicken stock and wine to the chicken and season well. Cover and transfer to a preheated oven at 170ºC (325ºF, gas mark 3) for 30-40 mins.
  • With a slotted spoon, transfer the chicken and vegetables to a large dish and keep warm. Mix the flour and butter together to form a paste (called a beurre manie).
  • Bring the sauce in the casserole to the boil and add a small amount of the beurre manie to it, whisking continuously until dissolved. The mixture should begin to thicken. Add the rest of the beurre manie a little at a time until you have reached the desired thickness (you may not need all of it).
  • Stir in the double cream, then pour over the chicken and sprinkle with some chopped parsley.

Notes

If you're cooking your chicken casserole with wine, try to use the same wine as the one you're drinking.

Chicken and Chorizo Pasta

/in , /by

Chorizo isn’t just for paella, it’s great with pasta too! This super-quick chicken and chorizo pasta recipe is full of flavour and perfect for a speedy week-night supper. Juicy chicken pieces and spicy chorizo blend beautifully with the basil-infused tomato sauce. Choose chunky pasta shapes like penne or farfalle to trap the sauce, and serve with lashings of grated Parmesan cheese. This dish only takes 5 mins to prepare and 15 mins to cook, which makes it the ideal mid-week meal that’s quick and easy and the kids will love it too. If you’re catering for more than 4 people, we’d recommend doubling the ingredients, that way you’re sure to have leftovers for the lunch the next day too.

Chicken and Chorizo Pasta

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 3 skinless and boneless chicken breasts cut into bite-sized pieces
  • 400 g pasta
  • 1 tbsp vegetable oil
  • 100 g cooking chorizo sliced
  • 400 g tin of chopped tomatoes
  • Basil finely chopped
  • Parmesan grated

Instructions
 

  • Bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions.
  • Meanwhile, heat the vegetable oil in a large frying pan. Fry the chorizo for 5 mins.
  • Add the chicken pieces to the chorizo and fry for another 5 mins.
  • Add the tomatoes and basil to the chicken and chorizo. Simmer for 5 mins.
  • Drain the pasta and toss in the sauce. Serve with grated parmesan.

Notes

Try using pancetta or chopped streaky bacon instead of chorizo.

Gordon Ramsay’s Stuffed Chicken Breast

/in , , /by

Gordon Ramsay’s stuffed chicken breast recipe is the perfect weekend treat! Filled with ricotta cheese, these sage and Parma ham-wrapped stuffed chicken breasts are just too tasty! Perfect for dinner parties and it’s quick too. Gordon Ramsay’s stuffed chicken breast’s are so simple to make and ready in just 30 mins. This recipe serves 4 people and uses only 7 ingredients in total making it a quick and easy option for a mid-week meal or when you fancy homemade over a takeaway at the weekend. The Parma ham slices give the chicken breasts a smoky flavour and the sage and ricotta stuffing is creamy and moreish.

Gordon Ramsay's Stuffed Chicken Breast

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 4 large chicken breasts about 170-200g
  • 8 sage leaves
  • 5 heaped tbsp ricotta
  • Sea salt and black pepper
  • 8 Parma ham slices
  • 1½ tsp olive oil
  • Handful of thyme sprigs

Instructions
 

  • Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
  • Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2 hrs to firm up slightly.
  • Heat the oven to 180°C (gas mark 4) and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.
  • Rest the chicken, covered with foil, in a warm place for 5-10 mins. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with steamed greens and light mashed potatoes or a zesty couscous.
  • This recipe is taken from Gordon Ramsay's Healthy Appetite, available from Amazon for £10.44.

Notes

Not quite what you were looking for? We've got loads more stuffed chicken breast recipes.