Cheesy mushrooms pasta

Serves 4
each serving is  :
2 ½ Syns on Extra easy
2 ½ Syns on Green
17 ½  Syns on Original

Preparation time : 20 min
Cooking time : under 50 min

• 500 g Portobello or large field mushrooms , thickly sliced 
• 2 level tsp wholegrain mustard
• 4 garlic cloves , peeled and sliced
• 150 ml vegetable stock 
• 350 g dried pasta
• 110 g medium  fat/reduced fat soft cheese with garlic and herbs ( eg Philadelphia Light with garlic and herbs )
• 3 tbsp finely chopped fresh tarragon or basil
• 3 tbsp finely chopped fresh flat leaf parsley
• finely grated zest of 1 lemon 
• salt and freshly ground black pepper

1. Put the mushrooms  ,mustard , garlic and stock into a saucepan.
2. Bring to boil and simmer for 6-8 minutes or until the stock has nearly all evaporated and the mushrooms are soft.
3. Meanwhile cook the pasta according to the packet instructions.
4. Drain and add to the mushrooms along with the cheese , chopped herbs and lemon zest. 
5. Toss to mix well.
6. Season to taste nas serve immediately .

Recipe come from All in One Extra easy  Slimming world book

Honey mustard chicken and parsnip casserole

serves 4 
each serving is: 
1½ Syns on Extra Easy
4½ Syns on Original 
6½ Syns on Green 
preparation time: 30 minutes 
cooking time: 30 minutes 

Ingredients:

• low calorie cooking spray
• 8 bone-in chicken thighs, skinless 
• 2 onions, peeled and finely chopped 
• 350g parsnips, peeled and cut into thick sticks 
• 300m1 chicken stock 
• 2 tbsp runny honey 
• 2 level tbsp wholegrain mustard 
• 2 tbsp fresh thyme leaves 
• honey mustard chicken and parsnip casserole 

Method 

1. Spray a large shallow flame-proof casserole dish with low calorie cooking spray and heat gently on a hob. Brown the chicken thighs until golden, then remove with a slotted spoon and set aside. 
2. Add the onions and stir-fry for 5 minutes over a medium heat or until softened. 
3. Nestle the thighs back amongst the onions and add the parsnips. 
4. Mix the stock with the honey and mustard then pour over the chicken. Scatter over the thyme then bring to a simmer. 
5. Cover and cook for 30 minutes over a low heat (using a heat diffuser if you have one) or until the chicken is tender, then season to taste. 

Delicious served with chard or cabbage. 
Recipe come from All in One Extra easy  Slimming world book

Aromatic beef bake

serves big 4 
each serving is: 
1  ½ Syns on Extra Easy 
1  ½ Syns on Original 
17 Sync on Green 
preparation time: 20 min:, cooking time: under 2 hours. 

Ingredients:

• 800g lean lamb leg steaks ,all visible fat removed, cut into 3-4cm pieces 
• 2 onions, peeled and roughly chopped 
• 3 garlic cloves, peeled and finely chopped
• 2 tsp smoked paprika 
• 2 tsp ground ginger
• 1 tsp ground coriander 
• 1 tsp ground cumin 
• 1 tsp turmeric 
• 1/2 tsp ground allspice 
• 1/2 tsp cayenne pepper
•  a pinch of saffron 
• 2 cinnamon sticks 
• 400g can chopped tomates o (or fresh tomatoes)
• 3 large carrots, peeled arc into large bite-sized pieces
• 8 dried apricots 300m1 lamb stock 
• salt and freshly ground black pepper 
• chopped fresh coriander. to garnish 

Method 

1. Preheat the oven to 200°C/Gas 6. 
2. Place the beef , onions, garlic and spices into a medium baking dish. 
3. Stir in the tomatoes, carrots, apricots and stock, season well and stir everything together. Cover with foil and cook in the oven for 1 hour. 
4. Remove the foil and return the dish to the oven for another 35-40 minutes or until the beef is tender. 
5. Garnish with the chopped coriander before serving with couscous and sliced baby courgettes or just with rice :D

You can make this recipe completely Free on Extra Easy  and Original by leaving out the apricots.

Recipe come from All in One Extra easy  Slimming world book ( as a aromatic lamb bake)  

Bacon and brie potato skins

Syns per Serving  -Extra Easy Syns 2
Serves 4:

• 4 Baking potatos 
• Fryligt 
• 8 rashes back bacon , all visable fat removed , cut into 1,5 cm pieces
• 4 spring onions , thinly sliced
• 1 tbs garlic salt or powder
• 1 roasted red pepper in brine , drained ( or 1 fresh tomato) and finely chopped
• 50 g brie ,  chilled and finely chopped
• Freshy ground black pepper

1. Preheat you owen to 200 degrees .
2. Prick the potatoes with a fork and bake on a baking tray for 1- 1 1/4 hours ,or until the skins are crisp and the insides fluffy. 
3. Cut them in half  lengthways
4. Scoop most of the insides into a bowl ( keeping about  a 1 cm layer of flesh) and set aside. Allow to cool for 15 minutes.
5. Meanwhile , place a frying pan sprayed with Frylight over a medium heat .Stir-fry the bacon for 3-4 min , or until cooked.
6. Stir the spring onions , garlic , red pepper or tomatoes , brie and half of the bacon into the bowl of potato insides and season.
7. Spoon the filling into the skins , and lay them on a baking tray so they fit snugly.
8. Spring over the remaining bacon and bake for 10-15 minutes.
9. Delicious

Recipe comes from Slimming world magazine