Pork and apple stew with celeriac mash

 Serves 4
Syns per serving
Original 3 ½ 
green 10 ½ 
Extra easy ??? 

Preparation time 15 min
Cooking time 45-50 min 

• Fry light for spraying
• 4 red onions , peeled and quartered
• 4 lean pork chops , all visible fat removed
• 2 garlic cloves , peeled and sliced
• 3 apples , cored and quartered
• 2 carrots . peeled and thickly sliced
• 4 celery stalks , thickly sliced
• 1 tbsp chopped sage leaves
• salt and freshly ground pepper 
• chicken stock
• 2  level tbsp cornflour
• For the mash
• 800g swede ( or celeriac )
• 200g very low fat natural fromage frais
• 2 tbsp flat-leaf parsley

1. Preheat the oven do 200°C / Gas 6.
2. Spray and ovenproof casserole dish with fry light
3. Place the onion quarters in the casserole dish with pork chops , garlic, apples, carrots , celery and sage.Season well.
4. Place the stock in a small saucepan and bring to boil. Mix the cornflour with 2 tablespoon water to form a paste and stir into the stock. Remove  from the heat.
5. Pour over the meat , fruit and vegetables mixture , cover tightly and cook in the over for 45-50 min or until the meat is tender.
6. Meanwhile , make the mash by boiling the celeriac ( or swede) in a large pan of boiling ( or in a steam basket) , lightly salted water until tender.
7. Drain , return to the pan and mash until fairly smooth.
8. Stir in the fromage frais and parsley and season well.
9. To serve , divide the casserole between four warmed plates and serve with the celeriac or swede mash.

Recipe come from Slimming World: Food with Family & Friends book 

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

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