Rich bolognese pasta bake

serves 4 each serving is:
 2½  Syns on Extra Easy
10½ Syns on Green 
13½  Syns on Original
preparation time: 30 minutes cooking time: about 1 hour 

• 250g dried pasta shapes (eg fusilli, penne or rigatoni) 
• 1 onion, peeled and finely chopped 
• 2 celery sticks, finely chopped
• 1 medium carrot, peeled and finely chopped
• 3 garlic cloves, peeled and finely sliced 
• 250g mushrooms, roughly chopped 
• 500g extra lean minced beef 
• 400g  can chopped tomatoes 
• 250m1 beef stock
• 1 tsp dried oregano 
• salt and freshly ground black pepper 
• 6 tbsp finely chopped fresh basil 
• 110g reduced fat mozzarella cheese, diced 

1. Preheat the oven to 180°C/Gas 4. 
2. Cook the pasta according to the packet instructions until at dente (tender but still retaining a bite).
3. Drain well. 
4. Place the onion, celery, carrot, garlic, mushrooms and minced beef in a large non-stick frying pan and stir-fry over a high heat for 6-7 minutes. 
5. Add the tomatoes, stock and oregano and bring to the boil. 
6. Season well, cover and cook over a medium heat for 20 minutes, stirring occasionally. 
7. Remove from the heat and stir in the basil. 
8. Spoon half of the bolognese sauce into the base of a medium-sized baking dish and top with the cooked pasta. Spoon over the remaining sauce and sprinkle over the cheese. 
9. Bake in the oven for 25-30 minutes or until bubbling.
10. Remove and serve with wilted spinach or green vegetables. 

Recipe comes from Slimming World 30-Minute Meals 

Southern indian prawn curry

serves 4 

each serving is: 

3 ½Syns on Extra Easy 

3  ½ Syns on Original 

11 ½  Syns on Green 

preparation time: 15 minutes 

cooking time: 15-20 minutes 

Ingredients:

• 2 tbsp mild curry powder 
• 1 tsp turmeric 
• 4 garlic cloves, peeled and crushed 
• 4cm piece root ginger, peeled and finely grated 
• 2 tbsp ground cumin 
• 6 level tbsp tomato puree 
• 1 level tsp caster sugar 
• 2 level tsp tamarind paste
• 200m1 reduced fat coconut milk 
• 800g raw tiger prawns, peeled but with the tails left on 
• 400g cherry tomatoes
• salt and freshly ground black pepper 
• chopped fresh coriander and lime wedges, to garnish 

Method 

1. Place the curry powder, turmeric, garlic, ginger, cumin, tomato puree and sugar in a saucepan with 300ml of water and stir to mix well. 
2. Place the saucepan over a high heat and bring to a boil. 
3. Cover, reduce the heat and simmer gently for 8-10 minutes. 
4. Stir in the tamarind paste and coconut milk and bring back to the boil. 
5. Add the prawns and cherry tomatoes and cook for 6-7 minutes or until the prawns turn pink and are cooked through. 
6. Season well and serve immediately, garnished with chopped coriander and lime wedges to squeeze over. 

Green veg make a lovely accompaniment to the curry. 

You can use large chunks of salmon or any other firm fleshed fish instead of the prawns... 

Recipe come from All in One Extra easy  Slimming world book