This speedy chicken jambalaya is ready in 30 minutes. It’s great for the nights when one of the girls has to eat early due to Cubs or Guides commitments.
It’s very filling and tasty; you can serve it with a side salad to make up your 1/3 speed or you can add any other vegetables that you like.
None of the kids knew it was a Slimming World recipe and they all asked for seconds.
We made extra and I saved a couple of portions so I could have them for my lunches the following days 🙂
We try to eat our evening meal around 6 pm. On a Wednesday, though, Ella has Cubs and has to be there for 5.45 pm. We have to be able to cook something that doesn’t take long, to give her time to eat and then get ready.
We’re very conscious of making sure the kids get their 5 a day. Pasta dishes are great for adding loads of healthy veg without the kids knowing what’s in it!
Ant now does the majority of cooking in our house. He likes to cook from scratch, but even he agreed that the Chicken and Bacon pasta bake he made, with Dolmio Original Bolognese Sauce, was absolutely delicious.
Kaycee has been complaining that we’ve had spaghetti bolognese too often, just lately, so we decided to use the bolognese sauce with chicken and bacon instead of minced beef.
I have to say, I would never complain about having spaghetti bolognese too often because I don’t think it’s possible! I have a soft spot for Dolmio sauces because I craved Dolmio spicy bolognese throughout my pregnancy, with Kaycee. Everyone got fed up with me wanting it 3-4 times a week! I’d have had it every night if they’d let me! Unfortunately, I can’t seem to find the spicy one anymore 🙁
Here’s our recipe for Chicken and Bacon Pasta Bake with Cheese.
We doubled up the recipe as we had Kaycee’s friend for dinner and we also gave a portion to my father in law and one to my mother in law.
Ant makes fresh bread every day and for a change, he made baguettes which worked out well because he was able to make some garlic bread. The kids said he should have made more as he only made half a stick and they wanted more than 2 slices each!
It was enjoyed by everyone 🙂 I asked them which part they liked best. Here’s what they said:
The melted cheese was the best bit. It was delicious.
It was all delicious but the best part was the sauce.
The smoky bacon combined with the sauce brought all the ingredients together in a really rich, mmmmm! I didn’t have to worry about adding herbs and seasoning because the sauce took care of all that. It was a pleasure to cook with.
This was popular with everyone. It was made all the better with chunks of Ant’s homemade bread dipped in! I don’t usually have Ant’s bread. I usually have wholemeal as part of my Slimming World eating plan but, I had a treat today 🙂
Everyone else had his home made soda farls and I’ll be putting a recipe up for those soon.
Happy St Patrick’s Day, for tomorrow, to all who celebrate it.
It’s still quite chilly out there which means we’re still making lots of warming casseroles and stews. We usually use the slow cooker but sometimes I fancy a stew that doesn’t take so long to cook.
This easy beef stew can be ready in 30 minutes and it’s free on Extra Easy 🙂
Low-calorie cooking spray
2 onions, finely sliced
3 garlic cloves, finely sliced
2 tsp dried oregano
400g can chopped tomatoes
1 large cauliflower, florets halved or quartered
200ml boiling beef stock
200g sugar snap peas
Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat.
Fry the steak for 2 minutes on each side and transfer to a plate.
Put the onions and garlic in the pan and stir-fry for 2-3 minutes. Add the oregano, tomatoes, cauliflower and stock and cook over a medium heat for 6-8 minutes.
Add the sugar snap peas and cook for 4 minutes or until the stew is thickened and rich.
Cut the steak into chunks, return to the pan with any juices and simmer for a few minutes.
Serve the stew in warmed bowls with mashed or roasted potatoes.
I’d never had fennel so I was a bit wary about trying this Pork and Fennel Pasta recipe. The kids were having it as well and I expected them not to like it because it was something new!
Turned out we all loved it and we’ll be making it often 🙂
Free on Extra Easy
Dried pasta shapes – 500g
Low-calorie cooking spray
1 Large onion – finely chopped
1 Large fennel bulb – finely chopped
3 Garlic cloves – finely chopped
A large, grated courgette
Lean pork mince (5% fat or less) – 550g
Can chopped tomatoes – 400g
2 tsp dried basil
2 tbsp tomato puree
Boiling chicken stock – 200ml
Salt and freshly ground pepper
Cook the pasta according to packet instructions then drain and set aside
Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the onion, fennel, garlic, courgette and pork and stir-fry for 4-5 minutes
Add the chopped tomatoes, basil, tomato puree and stock and bring to the boil. Cook for 7 minutes or until piping hot
Season well, stir the pork mixture into the pasta and serve with a salad
The super wonderful husband made carrot, pepper and pea dhal for our dinner last week. He served it with a big juicy steak and I really enjoyed it.
Low-calorie cooking spray
2 onions, finely chopped
4 garlic cloves
ground ginger – 1/2 tsp
ground cumin – 1 tsp
black mustard seeds – 1 tablespoon
turmeric – 1 tsp
mild or medium curry powder – 2 tbsp
split red lentils – 175g
carrots peeled and cubed – 3
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
frozen peas – 200g
small handful finely chopped coriander
Lime wedges to serve (optional)
Spray a lidded saucepan with low-calorie cooking spray and place over a medium heat. Add the onions ans stir-fry for 4-5 minutes
Turn the heat to low and stir in the garlic and all the spices. Stir-fry for 1-2 minutes then add the lentils and 800ml of water and bring to the boil over a high heat.
Add the carrots, cover and turn the heat to low. Simmer gently for 15-20 minutes or until the mixture is thick, stirring occasionally. Stir in the peppers then cover and cook for 10-12 minutes or until tender.
Stir in the peas, bring back to the boil over a high heat and stir in the coriander. This is delicious served hot with rice and a squeeze of fresh lime juice
Recipe taken from the Slimming World book Best Loved Extra Easy Recipes
Ant and I have been very busy this past week. We’re redecorating our downstairs shower room so things have been a bit hectic around here. Kaycee (11) offered to cook dinner for everyone yesterday because it was getting late and we were still busy.
She used the Slimming World Deluxe Mac ‘N’ Cheese recipe from the ‘Best Loved Extra Easy’ recipe book and served it with salad and sausages. You can get syn free sausages from Iceland but I had low-fat Tesco ones for 1 syn each.
It was delicious :o)
Here’s the recipe for anyone who wants to give it a go.
3 syns per serving
Dried macaroni – 400g
Low-calorie cooking spray
Leeks sliced – 2 small or 1 large
Courgettes sliced – 2
Mushrooms sliced – 125g
For the sauce
Cornflour – 2 level tbsp
Skimmed milk – 250ml
Fat-free natural fromage frais – 150g
Mustard powder – 1 tsp
Pinch of grated nutmeg
Salt and freshly ground black pepper
40g reduced fat Cheddar-style cheese*
Preheat oven to 180°C / 160°C Fan / Gas 4
Cook pasta according to packet instructions. When cooked, set aside until needed.
Spray a large non-stick pan with low-calorie cooking spray and cook the leeks, courgettes and mushrooms over a low heat for 8-10 minutes or until softened.
To make the sauce, blend the cornflour with a little of the milk and set aside. Bring the rest of the milk to the boil then stir in the cornflour mixture, stirring continuously. Cook for 1-2 minutes or until thickened, stirring occasionally.
Mix the mustard powder and pinch of nutmeg into the fromage frais then add this mixture to the sauce, beating with a wooden spoon. Stir in most of the cheese.
Drain the pasta and tip it into an oven proof dish. Add the vegetables and sauce** and mix well. Sprinkle the rest of the cheese on the top and bake for 20-30 minutes or until crisp and golden.
*We used more cheese because there’s only me actually following Slimming World in our family. I counted the cheese on my portion as my healthy extra and everyone else got a cheesier dish :o)
**The original recipe says to pour the sauce over the top and sprinkle the cheese on then bake. We decided to mix it through the pasta and vegetables. We prefer it this way.
Deluxe Mac ‘n’ Cheese from Slimming World Best Love Extra Easy Recipe Book
We’re all fans of gammon and BBQ sauce in this house. Everyone was quite excited when we said we were going to make a slow cooked BBQ gammon for dinner.
This is very similar to the BBQ pulled pork recipe I posted last week. We love using the slow cooker at this time of year.
It’s syn free on Extra Easy.
1.2kg boneless gammon joint, all fat removed
2 onions, thinly sliced
3 peppers (green, yellow and red), diced
1 carton of passata
tomato puree – 4 tbsp
ground cinnamon – 1 tsp
ground ginger – 1 tsp
mustard powder – tsp
smoked paprika – 2 tsp
Worcestershire sauce – 6 tbsp
balsamic vinegar – 6 tbsp
soy sauce – 2 tbsp
granulated sweetener – 2 tbsp
Place the gammon in a large saucepan and cover with water. Bring to the boil and boil for 12 minutes.
Tip the water away then repeat twice more with fresh water. This removes the salt from the gammon.
Place the chopped onions and peppers in the bottom of the slow cooker then put the gammon on top of the vegetables.
In a jug, mix together all the other ingredients then pour them over the gammon.