fullsizerenderLast year I went to my friends house for a bonfire party and she made a chilli style dish which had more of a smoky, BBQ style twist rather than a spice kick. I have since tried to recreate this dish as it was delicious. I think I’ve finally got it narrowed down and in the process I have made it completely Slimming World friendly – enter Cowboy Beans.

As a side note, I tend to have this dish with beef mince and serve it with a jacket potato but I think it would be lovely on its own or with chicken as well. This recipe serves four people, if you want it for two then just adjust the ingredients as appropriate.

INGREDIENTS 

  • 1 onion, finely chopped
  • 4 rashes of smoked bacon
  • 2 garlic cloves, crushed
  • 1 teaspoon smoked paprika
  • 2x 400g cans Kidney Beans, drained
  • 2x 400g cans of tinned tomatoes
  • 1 tbsp tomato puree
  • ¾ cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Balsamic vinegar
  • A sprinkle of sweetener
  • Salt & pepper to taste
  • Fry light
  • 400g Extra Lean Beef Mince (optional)
METHOD
  1. In a large pan spray some fry light and fry the onion and bacon until golden brown (I would also add the mince at this point)
  2. Add the garlic and smoked paprika and fry for another 1 minute, then add the drained Kidney Beans.
  3. Then simply pour in the remaining ingredients.
  4. Lower the heat and allow to simmer gently for 30-45 minutes minutes until the sauce thickens, make sure to top it up with beef stock/water as needed to ensure the beans don’t dry out and burn.
  5. When the sauce is thick, season and then it’s ready to serve with a jacket potato, rice or some crusty bread.

Beef Ragu

I was quite excited when I first put this dish together and tasted it for the first time – I absolutely loved it and have had weekly since. The best thing about this dish is that it’s a rich, beef ragu which is delicious served with some pasta (my favourites are tagliatelle and fusilli) and some melted cheese on top – heaven! Of course it’s also Slimming World friendly and as with most of my recipes, extremely easy to make. This recipe serves four people and you can adjust the quantities as needed.

Beef Ragu

INGREDIENTS

  • 400g lean mince beef
  • 4 rashes smoked bacon (I use medallions all fat removed)
  • 2 courgettes
  • A handful of mushrooms (I prefer chestnut)
  • 3 carrots
  • Splash of Worcestershire Sauce
  • 2x garlic cloves or 1 heaped tsp of lazy garlic
  • 1 onion
  • 1 vegetable stock cube
  • 2x 400g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 75g pasta per person
  • 1 tsp of mixed herbs
  • Salt & Pepper
  • Fry Light
  • 40g Light Cheddar Cheese (optional as a topping as a Healthy Extra A!)

METHOD

  1. In a pan, add fry light and then fry the onion and garlic until the onions start to become see through, add Worcestershire sauce and crumbled stock cube.
  2. Once well cooked, add in the bacon and beef and cook until brown.
  3. At this point I would then add your mixed herbs and chopped up carrots, courgettes and mushrooms.
  4. Once the vegetables have started to soften then add in the tinned tomatoes, tomato puree and let simmer for half an hour.
  5. Finally simply cook your pasta to taste in salted water. Once the pasta is cooked add the Salt & Pepper to the ragu to taste.
  6. An optional step is to mix the pasta and ragu together and put under the grill for 10 minutes.

 

Slimming World's Curry Club I have to preface this post by saying that I’ve always found it tough to make a good curry – in my experience even though I have a large selection of spices, my curries either turn out far too spicy or extremely bland. The only one I could make well was my Keema Mince so, when I found out that Slimming World had a new book called Curry Club, I was extremely excited. I knew it would have a mixture of everything and that the recipes would be easy and really easy at the same time and I was right.

This book did not disappoint and for the usual £4.95 price I honestly can’t recommend it enough. The Curry Club book features more than 60 wonderful recipes which each have a handy heat guide so you know if you may need to add more or less spice depending on your preference. For me, I always like a medium heat, nothing too spicy or plain. There are four main sections within the book featuring starters, curries and sides and the recipes make me feel hungry just thinking about them.

Slimming World's Curry Club

Spice Bites which feature delicious starters. My favourite picks have to be the carrot and onion bhaji’s, tandoori chicken tikka kebab, turkey samosas and lamb seekh kebabs.

Curries of India – This is the largest curry section in the book and as the name suggests this features the curries from India with many of my firm favourites such as lamb bhuna, lamb and chickpea balti, pork rogan josh and chicken tikka masala. You can swap the meats if you have a different preference but the lamb bhuna is definitely next on my list. Yum!

Curries of Asia – When I think of this, I automatically think of Wagamama’s and how I can make a Slimming World friendly dish at home. My top picks from this smaller curry section in the book are the  massaman lamb curry and chicken katsu curry. The katsu will be my next fakeaway choice!

Spice On The Side – Last but not least are the delicious side dishes one of which I have tried at my local Slimming World taster session – the bombay potatoes which are phenomenal and I could eat them over and over again. Another two picks for me are the fresh mango chutney and easy peasy pilau rice.

This is one of my favourite books to date and that says a lot as my collection is quite large. You can easily make a feast for yourself, family and friends which is totally on plan and would probably feel more indulgent and there’s something in there for everyone. If you can get your hands on this book or know anyone that goes to a Slimming World group, I would highly recommend picking it up.

What is your favourite curry?

This post contains a PR Sample or gifted item but all opinions are my own.